Mexican Street Corn Salad

 Yummy!  This salad is even better the next day.   

MEXICAN STREET CORN

(serves 12)

Ingredients:

*6-8 corn on the cob (6 cups of frozen)

*1/3 cup mayonnaise 

*1/2 cu sour cream

*6-12 drops of hot sauce (more if you like it spicer)

*juice squeezed from 1 medium lime

*1 teaspoon Tajin

*1/2 teaspoon chili powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 cup finely chopped red onion

*2 garlic cloves, minced

*1/8 cup pickled jalapeño peppers (cowboy candy), finely chopped

*1/3 cup finely chopped cilantro

*1/2 cup queso cotija (feta cheese if you can't find cotija)

Directions:

~Cut off both ends of 6-8 ears corn on the cob.

~Peel husk down to 1 or 2 layers left on cob.

~Soak in cold water for 20-30 minutes.

~Grill until corn is cooked through (turning often).

~Cut the corn off the cob and allow to cool.

~In a large bowl, whisk 1/3 cup mayonnaise, 1/3 cup sour cream, juice squeezed from 1 medium lime, 1 teaspoon tajin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well combined.

~Stir in cooled corn, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1/8 cup pickled jalapeños peppers, and 1/3 cup finely chopped cilantro (more if you choose) until well mixed.

~Cover and refrigerate for at least 2 hours before eating.

Mango Cucumber Salad

 A yummy, beautiful,  refreshing salad.   Great for any picnic. 

I didn't have any red onion in the house so I used a sweet onion when this picture was taken.

MANGO CUCUMBER SALAD

Salad Ingredients:

*1 ripe mano

*1 medium tomato

*1 small carrot

*1 medium cucumber

*1 small red onion

*1 medium Granny Smith apple

*1/2 cup fresh cilantro

Dressing Ingredients:

*1 tablespoon yellow mustard

*2 tablespoons honey

*1 medium lemon

*1 tablespoon extra virgin olive oil

*1/8 teaspoon dried oregano 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Directions:

~Peel and slice thin 1 mango and place into a large mixing bowl.

~Peel and slice thin 1 red onion and place into mixing bowl.

~Peel and shred 1 medium carrot and place into mixing bowl.

~Core 1 medium Granny Smith apple and then thinly slice and add to mixing bowl.

~Cut 1 medium cucumber in half and then thinly slice and add to mixing bowl.

~Add 1/2 cup fresh cilantro and stir mixture.

Dressing Ingredients:

~In a small bowl, whisk 1 tablespoon yellow mustard, 2 tablespoons honey, the juice squeezed from 1 medium lemon, 1 tablespoon olive oil, 1/8 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper until well incorporated.

~Pour over salad and mix until everything is well coated.

~Cover and refrigerate for at least 20 minutes.

Strawberry Crackle Salad

 So light and fluffy and delicious.  This is a recipe that you want to serve right away.   I do get every thing ready for it the day before minus the crackle stuff.  I put the crackle stuff in just before I serve it.  The recipe calls for 4 cups of sliced strawberries, next time I would add 6 cups.   You can also substitute the strawberries with raspberries or blueberries.

STRAWBERRY CRACKLE SALAD

    (serves 8)

Ingredients:

*2 cups crushed pretzels (I use thin pretzels)

*1 cup pecans, chopped

*1 cup light brown sugar, packed

*1 cup butter, melted

*pinch of salt

*4-6 cups sliced strawberries

*2 (8 ounce) packages cream cheese, softened

*3/4 cup granulated sugar

*2 teaspoons vanilla extract

*1 (16 ounce) container cool whip, softened

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper.

~In a medium bowl, mix 2 cups crushed pretzels, 1 cup chopped pecans, and 1 cup light brown sugar.

~Stir in 1 cup melted butter and a pinch of salt until mixture is. well coated.

~Spread mixture onto prepared cookie sheet.

~Bake for 8-10 minutes until mixture is bubbling.

~Remove from oven and cool completely.

~Once cooled, break mixture into small pieces.

~In a large bowl, beat 2 (8 ounce) packages cream cheese, 3/4 cup granulated sugar, and 2 teapoons vanilla extract until smooth.

~Gently fold in 1 (16 ounce) container cool whip.

~Cover and refrigerate until ready to serve.

~Just before serving, fold in 4-6 cups sliced strawberries, and half of the pretzel mist.

~Top with remaining pretzel mixture and serve right away.

Italian Chopped Salad

 You can put this is a sub bun too for an awesome sub sandwich.  I get all the meat and cheese cut thick from the deli.

ITALIAN CHOPPED SALAD

(serves 8)

Ingredients:

*1/4 pound sliced hard salami, chopped small

*1/4 pound sandwich pepperoni, chopped small

*1/4 pound baked ham, chopped small

*1/4 pound provolone cheese, chopped small

*1/4 pound white sharp cheddar cheese, chopped small

*1 small red onion, chopped small

*1 medium tomatoes, chopped small

*1 head iceberg lettuce, chopped small (or your favorite lettuce)

*1/2 cup mayonnaise 

*2 tablespoons Italian salad dressing 

*1/8 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon Italian seasoning

Directions:

~In a large bowl, add 1/4 pound chopped pepperoni, 1/4 pound chopped salami, 1/4 pound chopped ham, 1/4 pound chopped provolone cheese, 1/4 pound chopped white sharp cheddar cheese, 1 small chopped red onion, 1 medium chopped tomato, 1/2 cup mayonnaise, 2 tablespoons Italian salad dressing, 1/8 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon Italian seasoning until mixture is well incorporated.

~You can eat it right away, but I prefer it to be refrigerated for an hour before serving.

Shirazi Salad

 Quick and easy to make.  It's extra good when the veggies are in season.

SHIRAZI SALAD 

(serves 4)

Salad Ingredients:

*3 English cucumbers, chopped 

*1 1/2 cups cherry/grape tomatoes, sliced

*1/2 medium red onion, chopped 

*1/2 medium green bell pepper, chopped

*1/8 cup cilantro, chopped (or 1 teaspoon dried cilantro)

*1/8 cup parsley, chopped (or 1 teaspoon dried parley flakes)

Dressing Ingredients:

*1/4 cup extra virgin olive oil

*1/4 cup freshly squeezed lime juice

*1/2 teaspoon garlic powder

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.

Salad Directions:

~In a large mixing bowl, add 3 chopped English cucumbers,  1 1/2 cups sliced cherry/grape tomatoes, 1/2 medium chopped red onion, 1/2 chopped green pepper, 1/8 cup chopped cilantro, and 1/8 cup chopped parsley.

~Pour dressing over salad and mix well.

~I like to refrigerate for at least 1 hour before serving, but you don't have to.

Celery Salad

 One of my favorite salads.  I either use broccoli or radish micro greens.   You can use fresh parsley or finely chopped broccoli.

CELERY SALAD 

(serves 6-8)

Salad Ingredients:

*4-6 stalks of celery, chopped small

*2-3 apples (I use fuji), chopped small

*1 small to medium cucumber, chopped small

*1 cup micro greens 

*1 cup dried cranberries 

*1 cup pecans, chopped

Dressing Ingredients:

*1 cup mayonnaise 

*1/8 cup extra virgin olive oil 

*juice from one lemon

*1 garlic clove, minced

*1/4 cup fresh dill, chopped (or 1 tablespoon dried)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon red pepper flakes

*1 green onion, chopped

*1/2 teaspoon dijon mustard

*1/2 cup finely grated parmesan cheese

Salad Directions:

~In a large bowl, mix 4-6 chopped celery stalks, 2-3 chopped apples, 1 chopped cucumber, 1 cup dried cranberries, 1 cup micro greens, and 1 cup chopped pecans until well mixed.

Dressing Directions:

~In a medium bowl,  stir 1 cup mayonnaise, 1/8 cup extra virgin olive oil, juice squeezed from 1 lemon, 1 minced garlic clove, 1/4 cup chopped fresh dill, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes, 1 green chopped onion, and 1/2 teaspoon dijon mustard together until well incorporated.

~Stir in 1/2  cup finely grated Parmesan cheese.

~Pour over salad and mix until all veggies are evenly coated.

~Cover and refrigerate for at least 1 hour (I do this step for 3-4 hours).

Black Bean and Corn Salad

 Great with any Mexican dish.

BLACK BEAN & CORN SALAD

(serves 6-8)

Ingredients:

*2 cups frozen corn, thawed

*2 (15 ounce) can black beans, drained and rinsed

*2 roma tomatoes, chopped

*1 red bell pepper, chopped

*1/2 small red onion, chopped

*1 avocado, chopped

*1/2 cup cilantro, chopped 

*Juice squeezed from 2-3 limes (1/4 cup)

*1/4 cup extra virgin olive oil 

*3 garlic cloves, minced

*1/2 teaspoon salt

Directions:

~In a large bowl,  mix 2 cups corn, 2 (15 ounce) rinsed and drained black beans, 2 chopped Roma tomatoes, 1 chopped red bell pepper, 1/2 chopped red onion, 1 chopped avocado, and 1/2 cup chopped cilantro.

~In a small bowl, whisk juice for 2-3 limes, 1/4 cup extra virgin olive oil, 3 mined garlic cloves and 1 teaspoon salt together.

~Pour over salad and toss until well coated.

Small Batch Cranberry Apple Coleslaw

 I different take on coleslaw.  It's pretty tasty.

SMALL BATCH CRANBERRY APPLE COLESLAW

(serves 2)

Ingredients:

*1 1/4 cups shredded cabbage

*2 tablespoon chopped green bell pepper

*2 tablespoons chopped celery

*1 tablespoon chopped green onion

*1/3 cup dried cranberries

*1/3 cup chopped Granny Smith apple

*2 tablespoons toasted slivered almonds

*2 tablespoons mayonnaise 

*3/4 teaspoon sweet relish

*3/4 teaspoon honey mustard

*3/4 teaspoon honey

Directions:

~In a medium bowl, mix 1 1/4 cups shredded cabbage, 2 tablespoons chopped celery, 2 tablespoons chopped green pepper,  1 tablespoon chopped green onion, 1/3 cup dried cranberries, 1/3 cup chopped apple, 2 tablespoons toasted almonds, 2 tablespoons mayonnaise, 3/4 teaspoon sweet relish, 3/4 teaspoon honey mustard, and 3/4 teaspoon mustard until well mixed and serve right away.

Waldorf Salad

I love this for lunch or a side dish.  If I make it for dinner I like to add grilled chicken to it.  The measurements for the fruit and veggies do not need to be exact for this salad.  

WALDORF SALAD

(serves 4-6)

Dressing Ingrediens:

*3 tablespoons plain greek yogurt

*3 tablespoons mayonnaise 

*1 tablespoon freshly squeezed lemon juice

*1 tablespoon honey

Salad Ingredients:

*2 Granny Smith apples, chopped (or any firm apple)

*2 celery stalks, chopped  (1 cup)

*1 cup red or green seedless grapes, halved 

*1 cup walnuts, chopped

*1/2 cup dried cranberries (optional)

*1/2 teaspoon salt

Dressing Directions:

~In a large bowl, whisk  3 tablespoons plain greek yogurt, 3 tablespoons mayonnaise, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon honey together.

Salad Directions:

~Toast 1 cup slivered almonds in a medium skillet until lightly toasted (when you start to smell it, it's done).

~Set aside and cool completely. 

~In a large bowl, mix toasted almonds, 2 chopped Granny Smith apples, 2 chopped celery stalks, 1 cup halved grapes, 1/2 cup dried cranberries, and 1/2 teaspoon salt until well incorporated.

~Place in a clean bowl and cover.

~Refrigerate for at least one hour before serving (a few hours is even better).

Tomato-Avacado-Cucumber Salad

A great summer salad.  Make this with fresh garden grown veggies and it's even better.  

TOAMTO-AVACADO-CUCUMBER SALAD

(serves 4-6)

Salad Ingredients:

*1 pound Roma or cherry tomatoes, cut in half

*1 English cucumber, chopped small (Sometimes I use a regular cucumber, but removed the seeds)

*1 medium red onions, sliced thin

*2 ripe avocados, diced

*1/4 cup cilantro, chopped

Dressing Ingredients:

*3 tablespoon honey

*3 tablespoons olive oil

*3 tablespoon freshly squeezed lemon juice

*1 tablespoon apple cider vinegar

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Ingredients:

~Whisk all the dressing ingredients together until well blended and set aside.

Salad Directions:

~Add all salad ingredients into a large bowl.

~Drizzle dressing over salad and toss until well coated.

~I like to refrigerate mine for about a half hour to an hour before serving.

BLT Pasta Salad

 Who doesn't love a BLT?  Now just add some pasta and yum-o.

BLT PASTA SALAD 

(serves 6)

Ingredients:

*1 pound bacon, cut up and cooked 

*1 (16 ounce) container cherry/grape tomatoes, cut in half

*1 (5 ounce) container salad greens, roughly chopped

*1 (8 ounce) package bowtie pasta, cooked as directed on package

*1 cup sour cream

*1/2 cup mayonnaise 

*1 teaspoon Worcestershire sauce

*1/8 teaspoon minced garlic

*1/8 teaspoon minced onion

*salt & pepper to taste

Directions:

~Cook pasta as directed on package, drain and rinse under cold water.

~In a large bowl, add drained cooled pasta, tomatoes, and lettuce.

~In small bowl, whisk sour cream, mayo, Worcestershire sauce, minced garlic, minced onion salt and pepper.

~Cut up bacon and fry util crispy.

~Remove bacon and set aside.

~Drain all but about 1 tablespoon bacon grease.

~Place sour cream mixture into hot pan and turn burner on to low.

~Add bacon and cook for 1 minute, stirring continuously .

~Add to pasta mixture and stir until well coated.

Caprice Pasta Salad

Quick and easy to make.   I like to make this at least one hour before we eat it, so that the flavors meld.

CAPRICE PASTA SALAD

(serves 6)

Dressing Ingredients:

*1/4 cup olive oil

*1 1/2 tablespoons white balsamic vinegar 

*1 teaspoon dried oregano

*1/8 teaspoon minced garlic

*1/4 teaspoon minced onion

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Ingredients:

1 (8 ounce) box bowtie pasta (or use favorite short cut pasta)

*1 pint cherry or grape tomatoes, cut in half

*8 ounces mini mozzarella cheese balls (or cubes cut into small pieces)

*1/2 -1 cup fresh basil leaves, cut into thin strips

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Dressing Directions:

~In a blender, place olive oil, balsamic vinegar, oregano, garlic, onion, fresh basil leaves, salt and pepper.

~Blend until smooth.

Salad Directions:

~Cook pasta as directed on package, drain and cool.

~In a large bowl, add the mozzarella balls, tomatoes, fresh basil leaves, salt and pepper.

~Gently toss until mixed.

~Add in pasta and dressing.

~Mix until well coated.

~Cover and refrigerate for at least one hour before serving.

Asian Chicken Salad

Yummy!  What a great salad.  Add more veggies to it if you want or delete what you don't like.

ASIAN CHICKEN SALAD

(serves 4)

Marinade Ingredients:

*4 boneless, skinless chicken breast (1/2 inch thick)

*2 tablespoons freshly squeezed lemon juice

*2 tablespoons olive oil

*1/2 teaspoon salt

1/2 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

Dressing Ingredients:

*1/2 teaspoon grated garlic (about 1 clove)

*1 1/2 teaspoon grated ginger

*2 teaspoons granulated sugar

*1 1/2 teaspoon soy sauce

*3 tablespoons rice vinegar

*1 tablespoon sesame oil

*4 tablespoons olive oil

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Ingredients:

*2 (5 ounce containers) mixed greens

*1 cup slaw mix

*1 red bell pepper, sliced thin

*1 small cucumber, sliced thin

*1 small carrot, peeled and sliced thin

*1 celery stalk,  sliced thin

*2 radishes, sliced thin (optional)

*3-4 green onions, sliced thin (include the tops)

*1/2 cup chow mein noodles

*sesame seeds

Marinade Directions:

~Mix all marinade ingredients together in a medium bowl or zip loc bag.

~Place chicken in marinade and coat chicken.

~Cover bowl or zip up bag and refrigerate for at least 4-8 hours.

Dressing Directions:

~Mix all dressing ingredients together and refrigerate for at least 2 hours (I make this when I do the marinade).

Making the Salad:

~Grill the chicken over medium heat for about 4 minutes per side or until chicken his done (internal temperature 165 degrees).

~Remove from pan and cover for 10 minutes.

~In a large bowl, mix the salad ingredients.

~Pour on desired amount of salad dressing and mix well.

~Plate salad.

~Cut up chicken in thin strips and place on top of salad.

Dill Pickle Pasta Salad

You could add peas to this salad.  It would give it more color.  I didn't because I don't like peas.

DILL PICKLE PASTA SALAD

(serves 6)

Dressing Ingredients:

*1 cup mayonnaise 

*1/2 cup sour cream

*1 teaspoon fresh squeezed lemon juice

*3 tablespoons dill pickle juice

*1 tablespoon honey

*2 garlic cloves, minced fine

*1 tablespoon sweet onion, chopped fine

*1 tablespoon fresh dill, chopped fine (or 2 teaspoons dried)

*1/8 teaspoon cayenne pepper (optional)

Salad Ingredients:

*16 ounces rotini pasta (shells, macaroni, rotini noodles can also be used)

*1/3 cup pickle juice

*1 (8 ounce) block cheddar cheese or Colby Jack cheese, shredded (or cut into small cubes)

*2 cups dill pickles, chopped small (I like to use baby dills)

*1 small yellow, red, or white onion, chopped small

*1 stalk celery, chopped small

*1/8 cup fresh dill weed chopped (or 1 tablespoon fresh dill) (optional)

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Dressing Directions:

~Whisk all the ingredients together until well incorporated  (you can blend it if you it completely smooth).

~Cover and refrigerate until ready to use.

Salad Directions:

~Cook pasta as directed on box.

~Drain pasta and run for a minute under cold water.

~Place pasta into a large bowl and pour 1/3 cup dill pickle juice on it, stir every 5 minutes for 15 minutes.

~Drain off any pickle juice.

~Add chopped onion, celery, pickles, cheese, fresh dill, cayenne pepper, dill weed, salt and pepper and mix well.

~Mix in dressing until well coated.

~Cover and refrigerate for 2 or 3 hours before serving.

Snickers Apple Salad Trifle

This is a big party hit.   Quick and easy to make.  

SNICKERS APPLE SALAD TRIFLE 

(serves 6)

Ingredients:

*1 (16 ounce) whip cream, thawed

*1 (5 ounce) box vanilla  or cheesecake instant pudding 

*1/2 cup whole milk or heavy cream

*4 large apples (I use two different types, Granny Smith and gala), chopped into bite size pieces

*2 cups seedless green or red grapes, halved

*4 (2 ounce) snickers bars, cut into bite size pieces

*2 tablespoons peanuts (optional)

*1/2 cup caramel sauce

Directions:

~In a large bowl, whisk 5 ounce box pudding and 1/2 cup milk together for 1-2 minutes. 

~Fold in 16 ounce cool whip, until well combined and smooth.

~Fold in 4 chopped apples, 2 cups grapes, 8 ounces snickers bar, and 2 tablespoons nuts.

~Place half of salad in a clean bowl.

~Drizzle with half of the caramel sauce.

~Add the remaining salad to the bowl.

~Drizzle the remaining caramel sauce over it.

~Cover and refrigerate for at least one hour.

• Chill before serving (I like to chill overnight, but chill a minimum of 2-4 hours).

Cranberry Apple Coleslaw

 I am not a coleslaw eater, but I do like this recipe.  It tastes best if you allow it to sit in the refrigerator for a few hours before eating.

CRANBERRY APPLE  SALAD

(serves 8)

Salad Ingredients:

*1 (14 ounce) bag coleslaw mix

*2 medium apples, chopped into bite size pieces

*3/4 cup dried cranberries

*1 cup walnuts, chopped

*5 green onion tops, sliced small

Dressing Ingredients:

*1 cup mayonnaise (add 1 cup if not adding yogurt).

*1 cup plain greek yogurt (omit if dairy free)

*1/4 cup honey

*3/4 teaspoon ground ginger

*1/2 teaspoon ground cinnamon

Directions:

~In a large bowl, mix 1 (14 ounce) bag coleslaw mix, 2 medium chopped apples, 3/4 cup dried cranberries, 1 cup chopped walnuts, and 5 chopped green onion tops.

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup plain greek yogurt, 1/4 cup honey, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. 

~Pour the dressing ingredients over the salad and stir until completely coated.

~Cover bowl and refrigerate for at least 2 hours before serving.

Apple Ham Salad

Yet another salad that I enjoy.   I put a maple dressing on this, but you can you any dressing you want.  

APPLE HAM SALAD

(serves 4)

Salad Ingredients:

*2 crisp apples, peeled, cored, and sliced thin

*Juice from one lemon

*1 (16 ounce bag) mixed greens

*1/3 cup dried cranberries or raisins 

*1/3 cup pecans, copped (I like to toast mine)

*1/4 cup red onion, sliced thin 

*1/2 cup celery, sliced thin

*3 or 4 radishes, sliced thin (optional)

*6 slices bacon, cooked crisp and crumbled

*1/2 pound black forest ham, cut into thin strips

*1/4 pound sharp cheddar cheese, cut into thin strips

*Feta cheese crumbles (optional)

Maple Dressing Ingredients:

*2 tablespoons pure maple syrup

*1 tablespoon Dijon mustard

*2 tablespoons apple cider vinegar

*1 tablespoon granulated sugar

*1/2 cup olive oil

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*2 teaspoons poppy seeds

Salad Dressing Directions:

~Whisk 2 tablespoons maple syrup, 1 tablespoon dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1/2 cup olive oil, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, an 2 teaspoons poppy seeds into a bowl until well combined.

~Allow to sit for 15 minutes before serving over salad.

Salad Directions:

~In a large bowl, toss 2 sliced apples with the lemon juice squeezed from one lemon.

~Mix in 16 ounce bag mixed salad greens.

~Add 1/3 cup dried cranberries, 1/3 cup pecans, 1/4  cup sliced red onion, 1/4 cup chopped celery,  3 sliced radishes and 6 slices crumbled bacon and toss .

~Arrange cheese and ham over top of salad.

~Sprinkle desired amount of feta cheese over top.

~Serve up salad .

~Drizzle desired amount of salad dressing over each salad (you may need to whisk dressing again before putting on salad). 

Cucumber -Tomato - Feta Salad

 Love this summer salad when all the fresh veggies are in season.  You could add some Italian dressing to this for extra flavor.   You could also cut some corn off the cob and add that.  

CUCUMBER-TOMATO-FETA SALAD

(serves 4)

Ingredients:

*1 medium-large cucumber

*1 stalk celery

*1 ( ounce) package cherry tomatoes

*1 ( ounce) package feta cheese crumbles

*1/2 small red onion, sliced thin

*salt & pepper to taste

Directions:

~Peel cucumber (optional), and chop into small bite-size pieces.

~Cut cherry tomatoes in half (if tomatoes are in season, I use them and chop into small pieces).

~Slice onion thinly.

~Chop celery into small bite-size pieces.

~Add feta cheese and, rosemary on top.

~Toss and serve.

Panzanella Salad

I only make this salad when tomatoes are in season.  It makes all the difference in the taste of this salad.   

PANZANELLA SALAD

(serves 4)

Salad Ingredients:

*3 tablespoons olive oil

*6 cups French bread, cut into 1-inch cubes

*1/8 teaspoon garlic salt

*2 medium tomatoes, cut into 1-inch cubes

*1 medium cucumber, remove seeds and cut into 1-inch cubes

*1 small red bell pepper, remove seeds and cut into 1-inch cubes

*1 small yellow bell pepper, remove seeds and cut into 1-inch cubes

*1 small orange bell pepper, remove seeds and cut into 1-inch cubes

*1/2 small green bell pepper, remove seeds and cut into 1-inch cubes

*1/2 medium red onion, sliced thinly

*10-15 large basil leaves, coarsely chopped

*2 tablespoons capers, drained

*4 ounce fresh mozzarella halved mozzarella pearls

Dressing Ingredients:

*1 garlic clove, finely minced

*1/2 teaspoon Dijon mustard

*3 tablespoon red wine vinegar

*1/2 cup olive oil

*1 teaspoon honey

*1 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk all ingredients and refrigerate for at least 1 hour.

Salad Directions:

~Preheat oven to 400 degrees.

~In a small bowl, mix olive oil, garlic salt, and bread cubes together until bread is completely coated.

~Bake for 10-11 minutes.

~Remove from oven and set aside.

~In a large bowl, mix all the salad ingredients together.  

~Mix in dressing until everything is coated well.

~Allow salad to sit for 1/2-1 hour before serving.

Chicken Pecan Apple Salad

I love salads.   Especially those that have veggies and fruit mixed in them.   

CHICKEN  PEACAN APPLE SALAD

(servings 2)

Ingredients:

*4 ounce boneless, skinless chicken breast

*1/8 cup red onion, chopped

*1/4 cup cucumber, chopped

*1 gala apple, chopped

*1/8 cup dried cranberries

*1/8 cup pecans, chopped

*1/4 cup feta cheese crumbles

*2 cups spinach

*your favorite dressing (I think fruit vinaigrettes are the best with this salad).

Directions:

~Grill chicken breast until done.

~Remove from grill and slice into thin strips or into bite size pieces.

~In a large bowl, add spinach, onion, cucumber, apple, cranberries, and pecans.

~Toss and divide into to bowls.

~Sprinkle feta cheese crumbles over top of salads.

~Add chicken breasts.

~Drizzle desired amount of salad dressing and enjoy.