Book Club Salad

from the kitchen of Carolyn


6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Yummy Fresh Fruit Salad

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Feta Mandarin Asian Quinoa

from the kitchen of Christine
1 Cup uncooked quinoa
1/4 Cup “Feast from the East” Sesame Dressing from Costco (this is such a great dressing)
1/4 Cup green onions, chopped (the green parts)
1/2 Cup crumbled feta cheese
1/2 Cup red bell pepper, chopped
1/4 Cup fresh chopped cilantro leaves

1. Prepare quinoa according to package directions. Transfer to a large bowl. Mix in dressing, onions, feta, peppers and cilantro. Cover and chill until serving.

8-10 servings

Layered Fruit Flag Salad

from the kitchen of Linda

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 cans (8oz each) pineapple Tidbits
2 medium bananas, sliced
2 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait Orginal 99% fat free lemon burst yougurt
1 1/2 cups frozen (thawed) whipped topping
4 cups cubed (1/2 to 3/4 inch cubes) cantalope, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniture marshmallows

Directions:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Applebee’s Oriental Chicken Salad

from the kitchen of Ashley


Oriental Dressing

¾ C honey
 1 T +1 tsp grey poupon Dijon mustard
1/3 C + 1 T rice vinegar
 ½ tsp sesame oil
1 C mayonnaise

Salad

9 C. chopped romaine lettuce
3 C. chopped red cabbage
4 C. chopped Napa cabbage
2 large carrots shredded
4 chopped green onion
¼ C sliced almonds
1 ½ C chow mein noodles

Chicken

2 C oil frying
1 egg
½ C milk
½ C crushed cornflakes
1 tsp salt
¼ tsp pepper
½ C flour
4 boneless, skinless, chicken breast

Blend ingredients for dressing together in blender. Put in refrigerator to chill. Heat oil in a pan to about 350 degrees. In a small bowl, beat egg and milk until mixed well. In another small bowl, combine flour with cornflake crumbs, salt and pepper. Dip chicken strips into egg micture then coat with flour mixture. Fry each strip about 5 minutes or until coating has darkened to brown and chicken is cooked through. Prepare salad by tossing chopped romaine, red cabbage, Napa cabbage and carrots. Sprinkle sliced onion on top of lettuce. Sprinkle almonds and chow mein noodles over all. Cut chicken into small chunks. Place chicken onto the salad. Serve with dressing.

Variation: I made about half of the recipe. I used a red onion instead of the green onion and didn’t put in the red cabbage. Enjoy!

Oriental Chicken Salad

from the kitchen of Jen

2 Tb. sesame seeds
1/2 c. slivered almonds
1/2 head shredded cabbage
3 green onions
4 chicken breasts (or less)
1 pkg ramen noodles (chicken)

Cook chicken and season to taste (salt and pepper) Saute seeds and almonds in a little oil. Combine onions, seeds, almonds, chicken and dry noodles. (broken up with hands)

Dressing

1/2 c. oil
2 Tb. sugar
1/4 t. pepper
3 Tb. vinegar
1 t. salt
chicken season packet

Stir to dissolve dressing ingredients and add to the salad just before serving.