Blue Cheese Chopped Salad

I went to the Outback Steak House with some family a few months ago. I had this yummy chopped salad. I was so good I craved it for days. (Not such a bad thing to crave a good salad, RIGHT?) I came home and went searching online to see if I could find a recipe like it. I made this recipe and it was pretty close. I just love a good salad recipe. I think that it is something that I am known for, though I think that the way I like salad is not as healthy as it could be but it is still salad! ENJOY.
Blue Cheese Chopped Salad
INGREDIENTS:
Candied Cinnamon Pecans:
1/3 C. Pecans Sliced-Lengthwise
½ tsp. Cinnamon
1 Tbs. Dark Brown Sugar
1 ½ tsp. Butter, Melted
Salad:
3 C. Chopped Butter or Bibb Lettuce
3 C. Chopped Red Leaf Lettuce
3 C. Chopped Iceberg Lettuce
1 Green Onion, Chopped
Blue Cheese Vinaigrette Dressing:
¼ C. Olive Oil
¼ C. White Wine Vinegar
¼ tsp. Balsamic Vinegar
2 tsp. Dijon Mustard
2 Tbs. Sour Cream
2 Tbs. Honey
1 Tbs. Chopped Fresh Basil
Salt and Freshly Ground Black Pepper, To Taste
½ C. Crumbled Blue Cheese
INSTRUCTIONS:
Preheat oven to 375. Slice each pecan half into at least three lengthwise pieces. Combine the cinnamon and brown sugar.Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven and slide the pecans off of the parchment to cool. Chop all of the lettuce into small bite-sized pieces; and rinse them with cool water. Slice the green onion. Whisk together the vinaigrette ingredients. Place the chopped lettuce into a serving bowl large enough to allow you to toss the salad. Add the vinaigrette and toss thoroughly. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad. Enjoy!

I had this recipe for lunch one day at my friends Alicia's house. It has been a favorite ever since.

Southwest BBQ Chicken Salad
INGREDIENTS FOR 4-6 SERVINGS:
4 Boneless, Skinless Chicken Breasts-Cooked
1 Bag Tossed Mixed Salad Greens
1 (15oz.) Can Black beans, Rinsed and Drained
3 Green Onions, Chopped
2 Tomatoes, Chopped
1 (15 oz.) Can Corn, Drained
1 ½ C. Shredded Cheddar Cheese
1 ¾ C. Ranch Dressing
¼ C. BBQ Sauce
INSTRUCTIONS:
Blend together Ranch dressing and BBQ sauce and set aside. Toss together salad, black beans, green onions, corn and tomatoes in a large salad bowl. Cut cooked chicken into thin slices and arrange over salad. Top with cheese and serve with dressing.
COMMENTS: For added zip, Blend together 1 Pkg. Sloppy Joe Seasoning, 1Tbs. BBQ Sauce, and 1 Tbs. Melted Butter; brush over chicken breasts and grill. You can also add a pkg. of taco seasoning to the dressing.

Amazing Caesar Salad

Here are a few new salad recipes. I am always looking for new ones to try. I got this one from our stake releif society dinner and I found the cole slaw one online. Yummy

Amazing Caesar Salad
INGREDIENTS:
Romaine Lettuce
Baby Spinach
Red Onion, Thinly Sliced and Quartered
Cherry Tomatoes, Sliced in Half
Parmesan Cheese, Shredded
Craisins
Croutons
Black pepper
Marie's Caesar Dressing
Marie’s Poppyseed Dressing
INSTRUCTIONS:
Mix all of the salad ingredients in a large bowl. Before serving add the dressings. Use a little less poppy seed dressing than Caesar (maybe 1/3 to 2/3).
COMMENTS: Really, you can add just about anything in whatever proportions you like. There is no right or wrong way to make it. Some other add-ins are: cubed cooked chicken, dried apricots-cut up, brown rice-cooked, sunflower, pumpkin seeds or whatever kind you like.

Thai Cole Slaw

INGREDIENTS:
½ Head Napa Cabbage, Thinly Sliced
2 Jumbo Carrots, Julienne
½ Zucchini, Julienne
2 Green Onions, Sliced
3 Tbs. Shaved Coconut
3 Tbs. Unsalted Peanuts
2 Tbs. Toasted Candied Almonds
DRESSING:
8 oz. Thai Sweet Chili Sauce
8 oz. Orange Juice
½ Oz. Honey
½ Tbs. Fresh Ginger, Chopped Fine
½ Tbs. Light Brown Sugar
1 Tsp. Cilantro, Chopped Fine
1 Tbs. Sesame Oil
INSTRUCTIONS:
Combine all salad ingredients in a large bowl. Chill until ready to use. For dressing: place ingredients in a mixing bowl and whisk together, slowly aging the sesame oil while whisking. Pour desired amount, about ¼ cup, over chilled salad. Toss and serve.

Cafe Rio Knock Off

So I have heard of this great Cafe in Utah. I have never been there, but have heard several people talk about it. So for all of you who visit Utah or live there and love this popular cafe - This one is for you!!






LIME-CILANTRO RICE
1 Tbsp. oil
2 c. long grain rice (4 c. water)
½ bunch cilantro, finely chopped
juice of 1 limes
1 tsp. crushed garlic
1 tsp. salt

Heat oil in a large skillet over medium heat. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water, lime juice and salt and bring to boil. Then reduce heat, cover, and simmer until all the liquid is absorbed by the rice (about 15 minutes).

“CAFE RIO” PORK
4 lbs. pork roast (I used Pork Shoulder from Costco -- $1.45 lb.!)
1 ½ cups of salsa (I used Pace Picante sauce)
1 can coke (I cooked it down until the coke was syrupy and reduced by half) No Diet!
1 c. brown sugar
1 tsp. salt

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Shred pork with forks. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Leave it on low until ready to serve.

CREAMY TOMATILLA SALAD DRESSING
1 packet hidden valley ranch dressing (not the buttermilk kind)
1 c. buttermilk
1 c. mayo
2 tomatillas (peel off outer leaf/shell)
1 clove of garlic, crushed
¾ bunch fresh cilantro
1 jalapeno, seeded for less spice
juice from 1 lime (about 2 tsp.)
1 tsp. sugar
salt & pepper

Blend all ingredients in the blender. Refrigerate.

To Serve:
For Café Rio Salad – tortilla, then beans (black or pinto), rice, pork, chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese (or cotija cheese), pico de gallo, & guacamole.
The pork is really good in burritos and tacos. We use the uncooked tortillas that you can find in the refrigerated section at both Walmart (by the Mexican cheeses) and Costco (by the eggs). I just heat up my griddle and cook them on it.

Spinach Pasta Salad

6 oz. Pasta Twists
1/4 C. Toasted Sesame Seeds
1/2 C. Vegetable Oil
1 tsp. Sesame Oil
1/3 C. Light Soy Sauce
1/3 C. Rice Wine Vinegar
3 Tbs. Sugar
1/4 tsp. Pepper
1/2 tsp.Ground Ginger
3 C.Shredded Cooked Chicken Breast
1/3 C. Sliced Green Onion
6 C. Baby Spinach

Cook pasta and drain. Set aside
Combine sesame seeds, oils, soy sauce, vinegar, sugar,and ginger in a small bowl.
Pour over pasta in a large serving bowl. Add chicken and chill for at least an hour
Add green onion and spinach and toss before serving.

One of My Favorite

This is one of my most favortie salad recipes. I make it often. Enjoy!!

Chicken Salad
4 –5 Boneless, skinless chicken breasts fully cooked and cubed
1 Bag European or Spring Salad Mix
½ Pound Cooked and Crumbled Bacon
1 Bag Baby Spinach
1 C. Craisens
1 C. Shredded Mozzarella Cheese
½ Cup Sugared Almonds*
* ½ C. Almonds to 3 Tbs. Sugar over High heat, stir quickly to coat almonds, pour out of pan immediately to cool.
Dressing:
½ Red Onion
2 C. Sugar
4 tsp. Mustard
2 tsp. Salt
1 C. Red Wine Vinegar
2 C. Vegetable Oil
Put red onion, sugar, mustard, salt, and vinegar in blender and mix. Slowly add oil. Toss with salad. The recipe of dressing is about two times more than you need. It should be enough for two salads.