the perfect pair... or should i say pear?

pears are in season & this is the perfect salad for fall! the sweet juicy pears with the crunchy pecans & salty cheese all works so well together, add a great tangy honey dijon dressing & you've got an amazing side dish for any fall get together! come over & get all the details!

{fresh pear & gorgonzola salad}

fresh spring mix salad greens

fresh pears, thinly sliced

toasted or candied pecans

crumbled gorgonzola cheese

~creamy honey dijon dressing~

1/2 cup good dijon mustard

1/2 cup honey

1/2 cup cider vinegar

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2 TBSP sugar

1-1 1/2 cups oil

mix all ingredients except oil in the blender or food processor. blend until combined. slowly add oil in a slow steady stream until emulsified. serve on the side of the salad.

pickles or pickle-less??????

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!

{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped

~Dressing~

2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

Raspberry Tapioca Jello salad

I thought for sure that I had posted this recipe before- but I came searching for it tonight and its not on here- I know I have brought it to Recipe Club- but knowing me- I never posted it:) And there is one that is similar to this recipe on our blog but not the same so I thought that I would post mine. I just made this for a funeral lunch in my ward today- and got an email saying what a hit it was and that everyone wants the recipe:) It is a perfect Summer Salad.
What I love about this salad- is that its SIMPLE and Delicious!! You can totally mix things up with this salad too- try different fruits and jellos (strawberry, peaches, mandarine orange, cranberry, etc...)- this past week I tried it with pina-colada jello and frozen pineapple- it was so yummy! Try it- I promise you won't regret it- and your kids will love it too!:) Happy Summer everyone!

3 cups water
1 3oz raspberry jello
1 3oz Cook and serve vanilla pudding
1 30z tapioca pudding
2 bags frozen raspberries
2 8oz cool whip

*In sauce pan heat water til almost boiling and stir in dry ingredients, make sure they dissolve and cook til comes to a full boil and get thick.(2 minutes)
When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refridgerate over night or til set up. Enjoy!

numbero dos of the salads promised...

this is the other salad that i made sunday. it is creamy, fresh & delicious! it is super simple as well, so that is great!

side note- when i was in high school my dad owned a dance studio. we practically lived there! Kenny Roger's Roasters was right next door & we ate there a lot!!! not only because it was close & we liked the food, but i had a huge crush on a kid that worked there:) anywhoo... this salad is quite similar to a salad they served there that i always got. maybe that's why i like it.?.

{austin's creamy dill pasta salad}

1- 16 oz. bag of pasta, cooked & drained- i prefer bowtie, cork screw or penne

2 roma tomatoes, chopped

1/2 red onion, sliced

1 cucumber, peeled, seeded & chopped

1/2 cup sliced carrots- i bought them pre-cut

1 cup prepared homemade ranch

1/2 cup italian dressing

2 TBSP dill weed

in a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. serve chilled or at room temperature.

brit's creamy cranberry dressing, with a couple of salad options:)...

i was called to be on a committee for a commemorative dinner last month & i was honored! i am not going to lie though, i am glad that the dinner is over & was a success! we started the night with this salad dressing that i made. even though everyone thought it was a raspberry dressing, it was actually cranberry. i have made it a few time since & tried it with a couple of different salad ingredients. give it a try & get creative with the greens & things:) Enjoy!

{brit's creamy cranberry dressing}

1 cup sugar

2 tsp. dry mustard

1 tsp. salt

2/3 cup vinegar

2 heaping TBSP mayo

2/3 cup Craisins

1 1/2 - 2 cups vegetable oil

measure all ingredients, except oil, in the blender or food processor. blend until combined. with the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies.** store in an air tight container, i prefer a canning jar, in the fridge

like I said, for the salad I have done a few different types. I will list them seperately below. They common thread is the craisins:)

salad #1-

fresh baby spinach
sliced fresh mushrooms
roasted & salted shelled sunflower seeds
grated mozzerella cheese
sweetened dried cranberries

salad #2-

spring mix lettuce
red grapes, halved
crumbled gorgonzolla cheese
roasted shelled pistachios
sweetened dried cranberries

either would be a great option for your Easter dinner!

kesley's pretzel jello salad...

i have had 3 people call me for this recipe this week & each time they ask if it's on the recipe blog & i have to answer no. but why isn't it??? i don't know why i haven't posted it yet. so here it is!

{kesley’s pretzel jello salad}

2 c. crushed pretzels

3/4 c. melted butter

2 tbsp. powdered sugar

1 (8 oz.) cream cheese

8 oz. Cool Whip

1 c. powdered sugar

1 lg. box raspberry,strawberry or blackberry Jello

2 cups frozen berries of any kind

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.

Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or 

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

Ruth Anne's Berry Citrus Salad...

{Ruth Anne's Berry Citrus Salad}

1 large bag spring mix baby lettuces

1 can mandarin oranges, well drained

1 pint black berries, rinsed & dried

1 pint strawberries, quartered

3/4 cup feta or Gorgonzola cheese

1/2 cup candied pecans

{fresh citrus vinaigrette}

Juice and zest of 2 oranges and 2 limes

1/4 c. sugar

2/3 c. oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving! Enjoy!

Nakole's Tropical Spinach Salad...

this is another amazing recipe from my friend Nakole... who is ready to have a baby any day now:)  i think this is perfect for the upcoming grilling season.  it is sweet & savory & totally delicious!  give it a try for something scrumpiously different!

{nakole's tropical spinach salad}

~Salad~
6-8 Strawberries, sliced
6 Kiwi, peeled & sliced
2 Mango, peeled & cubed
1 bag baby spinach
1 bag romaine lettuce
1 cup shredded mozerella cheese
1/2 Red Onion, thinly sliced

~Coconut Dressing~
2 cups Mayonnaise
1/2 cup Orange Marmalade
1/3 cup Major Greys Mango Chutney (by ketchup in store)
1- 15oz. can Coco Lopez Cream of Coconut (by mixed drinks in store)
~Makes a lot of dressing. You can cut it in half.

~Garnish~
Dry Pineapple
Sesame Sticks
Banana Chips
Macadamia Nuts
~ I buy the Nutty Guy's brand for the Garnish.
*Also great with Chicken

katie's warm spinich salad...

 

{katie's warm spinach salad

Salad:

2 bags spinich
2 handfuls bean sprouts
1 pkg sliced mushrooms
4-6 hard boiled eggs, sliced
1/2 lb bacon, crumbled

Dressing:
1 cup oil
3/4 cup sugar
2 T worcestershire sauce
1/4 cup minced onion
1/3 cup ketchup
1/4 cup white vinegar

Mix dressing and let sit for a few hours in the fridge. Right before serving heat dressing until warm, stir well and toss in salad. Enjoy...it's yummy!

vermont maple salad with maple soy chicken...

i had a salad similar to this at a little cafe a while back & haven't stopped thinking about it!  so i finally just buckled down & focused on recreating it.  i love the difference in flavors & textures as well as beautiful colors.  i think it might me my new favorite... for today:)

{vermont maple salad with maple soy chicken}

1 head romaine lettuce, chopped

1 small bag fresh baby spinach, chopped

1 cup crumbled Gorgonzola cheese

1 1/2 cups fresh blueberries

2 granny smith apples, cut into small cubes

1 cup candied cinnamon pecan gems**

Layer salad ingredients in order on a large platter or shallow bowl.  Serve dressing on the side.  Also great topped with Maple Soy Grilled Chicken.

{Creamy Maple Vinaigrette}

1/2 cup mayonnaise

1/2 cup champagne vinegar or white wine

1 TBSP sugar

1 cup vegetable oil

1/2 cup pure maple syrup

1/4 tsp. salt

Combine all ingredients, except oil, in the blender or food processor & pulse until combined.  With blender still on slowly add oil in a steady stream until emulsified.

**to candy the pecans:  add 1 cup pecans to a small pan over medium heat.  In a small bowl, mix 1/4 cup sugar & 2 TBSP cinnamon.  Stir until combined.  Add cinnamon/sugar mix to the pecans.  Stirring constantly, cook until all sugar is melted & coated all of the nuts.  Careful not to burn.  Pour onto waxed paper to cool.  Store in an airtight container.

{Maple Soy Chicken}

4 chicken breasts

2/3 cup maple syrup

1/2 cup soy sauce

1 clove garlic, minced

1 tsp fresh grated ginger

Place chicken in a large Ziploc bag.  Mix all together syrup, soy sauce, garlic & ginger.  Marinate at least 30 minutes, up to 12 hours.  Place on a hot grill.  Cook only turning once to keep in juices.  

If using for salad, let cool slightly, then chop.

Strawberry Salad

Salad:

• 1 package of Baby Spinach
  
• Iceberg lettuce, chopped (optional)
• 3/4 cup bacon, cooked and crumbled
• 1/2 red bell pepper, chopped
• 1/2 red onion, sliced thin
• 2 cups strawberries, sliced
• 1 cup slivered candied almonds

Dressing:

• 1/4 cup red wine vinegar
• 1/3 cup sugar
• 3/4 cup canola oil
• 1 tsp dry mustard
• 1 tsp salt
• 3/4 cup strawberry jam (preferably homemade)

How to make candied almonds:

Mix slivered almonds with 4 T melted butter and 4 T sugar.  Toast on pan.  Watch very carefully... they can burn easily! 

count down to Thanksgiving #9- Jennifer's layered cornucopia salad...

this is a Recipe Club blast from the past!  i can't even tell you who brought this salad originally, but it was at the very beginning of recipe club; about 3 years ago.  it is so super yummy & different.  The cottage cheese gives it the cream texture while still using a vinaigrette dressing.  If your food assignment this year is green salad... this recipe is for YOU!!!  ** this recipe was originally brought by Jennifer.  Thanks Summer for the help.  it is a favorite of mine too!

{Jennifer's Layered Cornucopia Salad}

1 head red leaf lettuce, chopped

1 head romaine lettuce, chopped

1 package baby spinach

1 container cottage cheese

1 lb. bacon, cooked & crumbled

2 cups grated swiss cheese

1 small purple onion, sliced & broken into rings

1/2 lb. sliced mushrooms

Arrange all ingredients, except mushrooms,  in order on a large platter.  

Dressing-

3/4 cup cider vinegar

1 1/3 cup vegetable oil

1/2 cup sugar

1 TBSP grated onion

1 1/2 tsp. poppy seeds

mix all ingredients together.  Add mushrooms & marinate for at least 8 hours but not more than 24 hours.  

Pour mushrooms & dressing over salad just before serving.

Strawberry Salad

{Kristin's strawberry salad}

Salad: Mix together the following ingredients...

• 1 head lettuce
• 1 bunch spinach
• 1/4 head cauliflower
• 1 can black olives
• 1 pint (or more) strawberries
• 1 cup shredded Swiss cheese
• 1 cup whole cashews

Dressing: Mix and shake the following ingredients...

• 3/4 cup sugar
• 1/3 cup white vinegar
• 1/2 tsp salt
• 1 tsp dry mustard
• 1 tsp minced green onion
• 1 cup canola oil

Toss dressing with salad just before serving.  Enjoy!!!

...let me guess, you dont like coleslaw...

i know that a lot of people do not like coleslaw, but you have to give this one a try!!!!  Bacon, peanuts & a creamy dressing... whats not to love???  make it while youre still bbq-ing.  it is also super yummy with bbq pork sandwiches!  i will post that recipe later.

{crunchy bacon coleslaw}

3/4 cup Miracle Whip

1 TBSP sugar (add more to taste)

1 TBSP apple cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup salted cocktail peanuts

1/2 pound sliced bacon, crisply cooked & crumbled

In a small bowl mix Miracle Whip, sugar & vinegar.  Set aside.  In a large bowl mix both cabbages, peanuts & bacon.  Add dressing, cover & refrigerate for 30 minutes before serving.

Katie's Chicken Wonton Salad...

{Wonton Chicken Salad}

This recipe is from my good friend Katie. It is so yummy. Definitely one to take to you next pot luck!!!

1/2 package square wonton wrappers

3 romaine hearts, chopped

1 red pepper, diced

3-4 chicken breasts, cooked & cubed

1 small can sliced water chestnuts

1 bunch green onions, sliced

1/3 cup toasted sesame seeds

Oil for frying

Dressing

1/2 cup sugar

2 tsp. salt

2 tsp. Accent seasoning

1/2 cup vegetable oil

3 TBSP rice vinegar

Prepare chicken & dressing & mix together.  Add water chestnuts, green onions & sesame seeds to the dressing & chicken.  Mix well.  Refrigerate mixture while you fry wonton wrappers.

Slice wonton wrappers into 4 slices.  Heat oil in a large pot or fryer & carefully drop in wrappers.  Fry until dark golden brown (watch them because they will fry rather quickly).  Drain on paper towels.  

Right before serving combine lettuce & dressing mixture.  Toss well & top with wontons. 

...another DANG GOOD pasta salad...

{bow tie chicken & craisin salad}

1-16 oz. bag bow tie pasta

3-4 chicken breasts~cooked, cooled & cubed

1/2 c. craisins

1 c. red grapes

3-4 green onions~chopped

3/4 c. sunflower seeds

-creamy dressing-

1 c. mayonnaise

2/3 c. sugar

1/4 c. cider vinegar

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl.  Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl.  Toss together.  Just before serving mix in sunflower seeds & dressing.  ENJOY!

better late than never...

So when I posted the recipe for the pork chops I said that I would post the yummiest pasta salad recipe.  Yeah-- I know it's been a while.  But I promise this is totally worth the wait!  Ellery brought this last summer to recipe club & forgot to bring the recipe(this was before we had a blog).  She said she would just bring it next time.  Well, let's just say that I couldn't wait until next time.  I called her later that week & asked her to e-mail it to me.  It was love at first bite!!!  I made it for a neighborhood BBQ tonight & I didn't even get any... guess I'll have to make it again tomorrow.  TOO BAD!!

{summer pasta salad * citrus herb dressing}

salad:

1 package American Beauty Italian Trio pasta-- cooked, drained & cooled

Mix with~

Carrots--matchstick

Red bell pepper--chopped

cauliflower

cherry tomatoes

broccoli

black olives

fresh basil--chopped

cucumbers--peeled & diced

baby spinach

feta cheese

Dressing: mix in quart jar

1 cup cider vinegar

1 cup sugar

1/2 cup lemon juice

1/2 cup orange juice (the good stuff)

1 1/2 TBSP onion salt

1 TBSP garlic salt

1 TBSP thyme

1/2 TBSP rosemary

1/2 TBSP basil

1/2 tsp. dill seed

shake until sugar is dissolved.  add enough olive oil to fill quart jar.

Mix all salad ingredients except last 4.  add last 4 right before serving, toss with dressing.

(i usually only add half the dressing, toss & then add more as needed.)

 

Katie's Tortellini Salad

This is what Katie made last night.  It was really yummy & would be a great side dish for your next BBQ.

4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)

48 oz. Cheese Tortellini

1 cup Sun Dried Tomatoes, chopped

1 cup Sliced Olives

1 cup Artichoke Hearts, chopped

2 cups Baby Spinach

Mix all together in a large bowl & toss with your favorite Caesar Dressing.  Serve chilled or at room temperature.