Broccoli Slaw Salad

1 16-oz. package broccoli slaw

1 pkg. ramen noodles, oriental flavor

1/2 c. almonds, sliced

1 bunch green onions, sliced

1/2 c. vegetable oil (or canola oil)

3 T. white vinegar

2 T. sugar

Mix the broccoli slaw, green onions and almonds together in a bowl. Crush uncooked ramen noodles and set aside to add to the broccoli mixture when ready to serve. In a separate bowl, mix together the remaining ingredients for the dressing, including the oriental flavor packet from the noodles. Pour dressing over broccoli mixture when ready to serve and top with crushed ramen noodles.

Refreshing and tasty, reminds me of Spring. Great for a picnic or get-together. Double the recipe for a large crowd - serves about 8.

 

Greek Grilled Chicken Salad

Ingredients:

3 Tblsp. red wine vinegar
6 Tblsp. extra virgin olive oil
2 Tblsp. chopped fresh oregano
1 Tblsp. minced garlic
1/2 tsp. salt
1/8 tsp. black pepper
12 oz. chicken breast strips (fully cooked, fajita chicken strips)
10 oz. (6 c.) romaine lettuce, torn into bite-size pieces
1/2 English cucumber, quartered lengthwise and sliced
1 c. grape tomatoes, halved lengthwise
1/4 small red onion, sliced lengthwise
1/4 c. pitted kalamata olives, halved lengthwise
1/2 c. crumbled feta cheese

Pour vinegar into mixing bowl and whisk in olive oil until incorporated and it thickens. Whisk in oregano, garlic, salt and pepper.
Heat chicken in microwave according to package directions. Immediately transfer hot chicken to the bowl of dressing and toss to coat in the vinegar mixture. Remove coated chicken to a plate.
Add lettuce, cucumber, tomatoes, onion, and feta to the bowl of dressing and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top. Serve with olives, croutons, and/or lemon slices.

This recipe came from the Panera website originally, but I altered it by using the precooked fajita chicken. You can use 3 boneless, skinless chicken breasts and grill them yourself if you'd like, but my way makes a quick summer meal. The original recipe also called for adding the olives to the salad mixture but since I'm the only one in our family that likes them, I decided to just serve them on the side. We were surprised at how filling this salad is, and it was a delicious as it sounded.

Homemade Croutons

Ingredients:

1 loaf of bakery bread, stale
2 Tblsp. olive oil
1 Tblsp. vegetable oil
2 tsp. garlic salt
2 tsp. Italian seasoning
1/2 tsp. black pepper

Cut stale bread into cubes, about 3/4" big. Leave uncovered to dry out further overnight. Preheat oven to 350. In large bowl, place the bread cubes. Combine the two oils and drizzle over the bread. Mix thoroughly. Combine spices in small bowl. Add the spices to the bread in the bowl. Cover the bowl and shake well to mix and make sure the spices cover the bread cubes evenly. Spread the seasoned bread cubes in a single layer on a cookie sheet. Bake for 15-20 minutes, making sure not to overbake. Allow to cool and store in air-tight container for salads and soups.

I had a couple ciabatta rolls leftover from sandwiches and they got pretty stale. I hated to see them go to waste, so I searched for a crouton recipe online. After substituting my own spices for what their recipe called for, we loved the result. A couple of notes: you have to watch them when they are baking - you don't want to get them too brown; also, you can easily over-season them. Try your own spice combinations for different types of meals, just don't overdo the salt. They are great to snack on, they smell great when they are baking and they are fabulous warm out of the oven!

Cucumber Pasta

Ingredients:

16 oz. rigatoni
3-4 cucumbers, thinly sliced
1 onion, thinly sliced
1 Tblsp. vegetable oil
1 1/2 c. sugar
1 c. water
3/4 c. white vinegar
1 Tblsp. mustard
1 Tblsp. dried parsley
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic salt

Cook pasta according to package directions, drain and rinse in cold water. In large bowl, combine oil, cucumbers and onion. Combine all remaining ingredients. Pour over salad and toss. Cover and chill 3-4 hours, stirring occasionally. Serve with slotted spoon.

I don't know where I found this recipe, but I'm glad I did. It's always a hit at potlucks and cookouts. I peel the cucumbers before slicing, but you can leave the peel on for an extra crunch and a bit of green in the salad. When I know I'm making this salad, I try to make it the night before so the cucumbers and rigatoni have time to soak up all the great taste. It's one of those that's possibly better the next day as leftovers. I've caught my husband sneaking into the fridge with a fork just to have a bite or two at night.

No Name Salad

Ingredients:
1 head fresh cauliflower
1 bunch fresh broccoli
12-16 oz. fresh mushrooms, sliced
1 can pitted olives (medium), sliced
1 packet Italian dressing mix
1 16oz. bottle Italian dressing

Use a large bowl with a water-tight lid. Cut/break apart cauliflower and broccoli into bite-size pieces and put into the bowl. Slice mushrooms and olives and add them to the cauliflower and broccoli. Put lid on on the bowl and shake to combine well. Sprinkle the dry packet of Italian dressing mix over the vegetables. Shake up the bottle of dressing and pour over the salad. Put the lid on tightly and shake again to make sure the entire salad is covered in the dressing. Allow to sit overnight to marinate the vegetables.

My husband collected this recipe from a co-worker. I think she came up with this recipe herself and didn't have a name for it so she called it "No Particular Name Salad." This is a great dish when entertaining - it makes quite a bit and you make it up the night before so your time prior to your dinner party can be spent doing other things. It is a great summer salad for cookouts or potlucks - there's no mayo to worry about spoiling in the heat, it is refreshing, crunchy, and tasty!