Honey Mustard Brussel Sprout Salad

 1.5 lbs shredded Brussel Sprouts (raw and stems cut off)

1/2 cup dried cranberries

1/2 cup crushed candied pecans

1/2 cup pine nuts

1/2 cup shredded Parmesan Cheese

4-5 Slices of cooked Bacon (chopped)

Dressing:

1/4 cup olive oil

1/4 cup honey

1/4 cup of dijon mustard

zest from 1 whole lemon

 juice from 1/2 lemon

Salt and pepper to taste

Dress the salad just before serving for a crunchier salad. 

This is also good the next day or made ahead of time, the dressing will wilt the brussel sprouts and changes the texture (still really good)

You can swap out the fruit, nuts, and cheese with anything you have on hand. Make sure the fruit is a sweet one and your cheese is strong and salty to balance out the bitterness of the Brussel Sprouts. 

Triple Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 pineapple
• 2 pounds strawberries
• 4 kiwis
• 1 lemon
• 2 tablespoons sugar or honey
• 1 tablespoon poppy seeds

Instructions

1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.

Tiffany 2018

Apple Salad

Apples of all kind
Craisens
Celery
Nuts
Vanilla yogurt (I like danon light) just enough to get ingredients moist

Butternut Squash Spinach Salad with Red Wine Vinaigrette

 Ingredients for  Salad:
 5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 cup chopped pecans, toasted
10 oz baby spinach
1 1/4 cups pomegranate arils (I used cranberries)
 4 - 6 oz goat cheese or feta, crumbled

Dressing
: 1/2 cup olive oil
1/4 cup red wine vinegar
3 Tbsp minced shallot
2 1/2 Tbsp honey
1 Tbsp dijon mustard
 1 tsp fresh thyme leaves
Salt and freshly ground black pepper

Instructions For the salad: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad. In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately. For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Process until well emulsified.

Strawberry Pecan Pretzel Salad

• 1 cup crushed pretzels
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted
• 2 cups diced strawberries
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla
• 8 oz whipped topping

Mix together crushed pretzels, chopped pecans, brown sugar and melted butter

 

Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces.

 

Beat together softened cream cheese, granulated sugar and vanilla.

 

Fold in whipped topping.

 

Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

 

Tiffany 2017

taken from www.thegunnysack.com

 

Wedge BLT Salad On A Stick

Wedge BLT Salad On A Stick

Iceberg lettuce

Cooked bacon

Cherry tomatoes

Caesar salad dressing

Grated Parmesan cheese

skewers

Cut the iceberg lettuce into small chunky wedges.  put a wedge on the skewer.  Then put a tomato, bacon folded up, another tomato, and finish with a second chunk of lettuce.  Drizzle dressing over top, and top with the cheese.  

Ann White

Cold Asian Peanut Noodle Salad

Ingredients:

1 package of cooked and cooled linguini noodles, drizzled with a touch of olive oil to prevent sticking                                                                                                                                      1 small package of shredded cole slaw cabbage mix (or half the Sams club size one)        1/2 bunch of chopped green onion                                                                                        1/2 cup peanuts                                                                                                                       1 bunch of cilantro leaves, chopped                                                                                            1 small package of matchstick carrots

• Sweet-Spicy Peanut Sauce 

Sweet Peanut Sauce ingredients:

1/3 cup honey
1/3 cup tablespoons rice vinegar
1/3 tablespoons soy sauce
1/3 peanut or vegetable oil
1/3 cup peanut butter 
1 clove garlic, pressed through garlic press
splashes of sriracha sauce (optional...this is spicy, so use to your liking or taste. I omitted it for club lunch but I usually add it)

Put all ingredients in the blender until creamy and smooth

Combine all ingredients and pour dressing and toss just before serving. 

You can also add cooked chicken to make it more like a meal instead of a side dish.

Strawberry Salad

2 small packages of strawberry or raspberry jello (1 cup) or 1 large package
1 cup boiling water
2 packages of frozen strawberries or raspberries
1 can crushed pineapple with juice
3 mashed bananans
1 cup nuts
1 pint of sour cream

Dissolve jello in hot water, then add the fruit and nuts. (The frozen strawberries help this gel quickly). Layer half in the pan and gel-spread sour cream on top and layer last half.

Black Bean Salad

Salad Ingredients
2- 10 oz Cans of Black Beans
2 Cups Rice, cooked
2 Cups Frozen Corn. thawed
1 Cup Celery
3/4 Cup Green onion, chopped
2 Cups diced tomatoes
1 green pepper, chopped
1/4 cup Cilantro

For the Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco Sauce (I used
1/2 tsp ground cumin
2 tsp salt
1/2 tsp Black better

Mix all salad ingredient into a large bowl
In a seperate, smaller bowl whisk together dressing ingredients
Add dressing to salad ingredients and mix until coated
Chill salad for at least one hour before serving

Lemon and Poppyseed Chopped Salad

Lemon and Poppyseed Chopped Salad

For the salad:

1 pound of cooked pasta

2 cups fresh spinach

2 cooked chicken breasts, chopped

1 cup chopped strawberries

1 cup blueberries

1 yellow bell pepper, chopped

1/4 cup chopped pecans

4 T. feta cheese

a small handful of dried cranberries

Dressing:

1/2 cup olive oil

3 T. apple cider vinegar

3 T. fresh lemon juice

1 T. honey

2 tsp. dijon mustard

1/2 tsp. onion powder

1/4 tsp. salt

1 1/2 T. poppy seeds

Ann White

Strawberry Salad

l lg pkg strawberry jello (or raspberry if you want to put in raspberries instead of strawberries)
1 cup boiling water
2 pkg frozen strawberries (or raspberries)
1 can crushed pineapple w/juice
3 mashed bananas
1 cup nuts (I use pecans)
1 pint sour cream

Dissolve jello in hot water then add fruit and nuts (the frozen berries help this gel quickly) Layer half in a 9 by 13 pan - spread sour cream on top and layer last half on top of that.

Apple Salad

Apples of all kinds (gala,green, delicious) Craisens Celery Nuts (I used pecans) Vanilla yogurt just enough to get it moist (danon light) Mix all together and enjoy!

Asian Cabbage Salad

2 Beef Ramen Noodle pkgs. (crunch noodles in a deep bowl)
1 lb coleslaw mix with carrots (or you can add your own shredded carrots)
1 cup sunflower seeds
1 cup almonds (sliced)
green onions to taste

Dressing:
2 flavor packs from noodles
1/2 cup apple cider vinegar
1/2 cup sugar
3/4 cup oil
thoroughly blend and pour over salad

Do Not Toss

Refridgerate 24 hours and then toss before serving

Layered Summer Salad

4 cups shredded spinach or lettuce
1 1/2 cups shredded cheddar cheese
2 cups sliced mushrooms
1 cup shredded purple cabbage
2 cups diced tomatoes
1 pkg. (10 oz) frozen green peas, cooked, drained
4 slices crisply cooked bacon


Layer the spinach or lattuce, 1 cup of the cheese, mushrooms, cabbage, tomatoes and peas in a 3 qt. serving bowl.
Sprinkle remaining cheese and bacon pieces on top.

This is a recipe where you can change or add anything that you would like.  I use a glass pedestal bowl so you can see each layer of the salad. 

Tiffany 2015

Carmel Apple Snickers Salad

1 5.1 oz box of instant banana or vanilla flavored pudding

1 8 oz. Tub Cool Whip

2 1/2 cups milk

5 apples (I like to use Granny Smith)

3 - 4 king size Snickers candy bars

Mix up the pudding with the milk.  Let sit in refrigerator for 5 minutes.  Stir in Cool Whip.  Chop apples into bite size pieces as well as the Snickers.  Stir in. Drizzle the top with carmel sauce.   Keep chilled.

Tiffany

May 2014

Crunchy Rice Salad

Crunchy Rice Salad

1 head Napa cabbage- shredded

2 cups cubed leftover cooked pork, chicken, or turkey

1 1/2 cup rice (any kind)

1 pkg frozen peas or soybeans

1 can (8 oz) sliced water chestnuts, drained (optional)

(I put almond in instead of the water chestnuts)

Dressing:

1/2 cup sour cream

1/2 cup mayo or miracle whip

1 tsp. celery seed

1/2 tsp. salt

In a large bowl, toss together cabbage, pork, rice, peas, and water chestnuts.  In a small bowl, combine dressing ingredients; mix well.  Pour over the salad and stir gently to mix.  Chill for several hours.  Makes 8-10 servings.

notes:  This salad is super versatile.  I have used plain yogurt instead of sour cream before.  I also have used different seasonings in the dressing to give it a slightly different flavor.

ann white

Grape Salad

 

 

Grape Salad

 

 

 

3 1/2 lbs. red grapes

1 package cream cheese, softened

1 cup sour cream

1/2 cup sugar

1 cup cool whip

1/2 cup brown sugar

1/2 cup walnuts or pecans

 

*Wash and clean grapes.  Dry really well on a paper towel.  Whip cream cheese, then add sugar.  Mix in the sour cream and the cool whip.  Stir in grapes and pour into a 9x13 casserole dish.  Mix brown sugar and walnuts together and sprinkle on top.  Refrigerate 6 hours or overnight.  Serve cold.

 

Ann White

(Originally from Amy Jensen)

August 2013

 

 

Notes:  Everyone that eats this dish LOVES it and wants the recipe!  You can't go wrong with it!