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Thursday, June 18, 2009

Summer Salads

Tonight was my Summer Salads Class and I have to say I was really pleased with the way it turned out. Everyone seemed to enjoy the salads and I got lots of compliments so I guess it was a success! I am kicking myself right now because I forgot to take pictures...ughh. I'll have to see how good the leftovers look in the morning and maybe snap a few pictures. The BBQ Chicken Salad seemed to be the big winner, although there wasn't much of the Layered Fruit Salad left either. I guess you'll have to try them out yourself and let me know! So without further adieu......here was the salad line up-

Summer Salad w/ Raspberry Poppy Seed Dressing
Salad Ingredients:
1 head romaine lettuce
4-5 halves of pear, sliced
½ cup pine nuts
grated goat cheese
¼ cup chopped or thinly sliced red onion
Raspberry Poppy Seed Dressing:
¼ cup sugar
½ tsp. dry mustard
½ tsp. sea salt
¼ cup raspberry balsamic vinegar
¼ tsp. granulated onion (or powder)
1 Tbsp. poppy seeds
½ cup grape seed oil

Whisk until thoroughly combined.

Chicken Salad (served on crescent rolls, see Sis. Prices dinner rolls for recipe)
4 cups cooked chicken, cubed or shredded
1 cup mayonnaise
1 tsp. paprika
1 ½ cups craisins
1 cup chopped celery
2 green onions, chopped
½ cup minced green bell pepper
1 cup chopped pecans
1 tsp. seasoning salt
ground black pepper, to taste

In a medium bowl, mix together mayonnaise with paprika and seasoning salt. Blend in craisins, celery, bell pepper, onion, and pecans, Add chopped chicken, and mix well. Season with black pepper to taste. Chill. Serve on crescent rolls.

Layered Fruit Salad
2 cups pineapple chunks
2 pt. strawberries, sliced
2 pt. blackberries
2 pt. raspberries
2 pt. blueberries
1 bunch green grapes
2-3 sliced bananas

1 8oz. can crushed pineapple, drained
½ cup sour cream
1 ¼ cup milk
1 3oz. box instant banana pudding

In a trifle dish, layer the washed and dried fruit in the order given. In a small bowl, mix the crushed pineapple, sour cream, milk, and instant pudding mix. Mix well and pour over the fruit. Cover and refrigerate at least one hour prior to serving. This will allow the pudding mixture to seep into the fruit.
(thank you Heather!)

Pasta Salad
8 oz. tri-colored rotini pasta
9 oz. cheese tortellini (Costco sells a good 7 cheese tortellini)
1 zucchini, sliced
1 small head broccoli
2 medium carrots, sliced
1 small pkg. Feta cheese, crumbled
6-10 mushrooms
1 pt. Italian salad dressing
1 can whole olives
Parmesan cheese

Cook pasta according to package; drain. Combine and toss all ingredients except Parmesan cheese. Sprinkle Parmesan cheese to your liking. Cover and chill.

BBQ Chicken Salad w/ Cilantro Ranch Dressing
1 head thinly sliced leafy green lettuce
1 can corn
1 can black beans
15 grape tomatoes, halved
2-3 cooked chicken breasts, cubed or shredded
favorite BBQ sauce
mozzarella cheese

1 packet prepared Hidden Valley Ranch dressing (1 cup mayo/ 1 cup milk)
½ bunch chopped cilantro
1 clove garlic, minced
juice of 1 lime

Place lettuce in a serving bowl. Layer with corn, black beans, and tomatoes. Mix cooked chicken in BBQ sauce and top over salad (I crock potted my chicken- 4 chicken breasts on low for 4-5 hours covered in BBQ sauce, I used KC Masterpiece Original). Sprinkle mozzarella cheese over top.
Place ranch dressing, cilantro, lime juice and minced garlic in a blender or food processor and mix well. Drizzle over salad.

Simple Strawberry Lemonade
1 12oz. can frozen lemonade concentrate, thawed
4 ½ cups water
1 10oz. pkg. frozen strawberries, thawed

In a large pitcher mix together lemonade and water. Puree strawberries (keeping a few for garnish) in a blender. Pour into lemonade, stir, and serve.