Cobb Salad

Ingredients

Romain lettuce
tomatoes
cheddar cheese
green onions
boiled eggs
bacon
cucumbers
turkey

Zesty Greek Couscous Salad

This is one of my mother-in-law, Lisa's, most beloved recipes. In many ways this salad reminds me of her, a little zesty, fresh, and full of passion. And thanks to Lisa these are a few of the traits I love most about her son. With my husband and my youngest son's 2nd birthday coming up, it's a reminder to me of all that Lisa has done and the love that she gave to make my husband the loving man he is today. So thank you, Lisa, for putting your heart and soul into your family and for sharing them with me. I hope you all enjoy a dish that is a favorite around Nana Lisa's table.

Ingredients:

1 cup couscous, prepared according to box

• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 pint grape tomatoes
• 1 medium zucchini halved and thinly sliced
• 1/2 cup fresh basil, cut into strips
• 3/4 cup crumbled feta cheese

Directions:

Prep Time: 10 mins

Total Time: 15 mins

1. 1 Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
2. 2 Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
3. 3 Once couscous has reached proper consistency, add remaining ingredients.Food.com

 

Chicken Waldorf Salad

For all of you who know me really well and/or have dined with me at California Pizza Kitchen you know that their Waldrof Salad is my favorite. I've wanted to make it at home for quite some time and now summer has given me the perfect excuse. Below, I've listed my recipe for the above photo, plus I've also included a recipe for candied pecans. Beneath that is the copy cat version as well as a lighter one. Hopefully you will find one that sounds tasty! Enjoy!

 

Candy Coated Pecans

Ingredients

• 1 egg white
• 1/2 cup packed brown sugar
• 1 dash vanilla extract
• 4 cups pecans

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10 to 15 minutes allrecipes

SALAD PICTURED ABOVE
serves 4

Ingredients

• 1 cup(s) candied pecan
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens and Spinach (if you like)
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) feta cheese, crumbled (1/2 cup)
• Balsamic vinaigrette

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Directions

1. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
2. In a large mixing bowl, toss greens, chicken, pecans, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.

California Pizza Kitchen Waldorf Salad Copycat

Ingredients:

2 Servings

• 2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
• 6 cups mixed baby greens
• 1/2 cup red seedless grapes, halved
• 1 granny smith apple, chopped in bite-sized pieces
• 1/2 cup celery, diced (I omit this due to personal preference)
• 1/2 cup candied walnuts(don't skip, the best part!)
• crumbled gorgonzola

For the dressing

• 1/2 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 cup olive oil (I tend to decrease the oil and it's still tasty)

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1.  For dressing:.
2. Whisk together all ingredients well.
3.  Chill until serving.
4.  Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
5. For the salad:.
6.  Toss field greens, fruits and celery, if included, in desired amount of dressing.
7.  Place evenly divided portions on two large, chilled plates.
8.  Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
9.  Voila! Enjoy!Food.com

 

Chicken Waldorf Salad

From Redbook

4 servings

 

Ingredients

Dressing:

• 2/3 cup(s) nonfat buttermilk
• 1/3 cup(s) plain fat-free Greek yogurt
• 2 ounce(s) blue cheese , crumbled (1/2 cup)
• 1 teaspoon(s) grated lemon zest
• 1 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground pepper

Salad:

• 2 tablespoon(s) honey
• 1 cup(s) walnut pieces
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) good blue cheese, such as Stilton, crumbled (1/2 cup)

Directions

1. In a small mixing bowl, combine all dressing ingredients.
2. Heat oven to 350 degrees F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
3. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.Redbook Recipe

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Taco Salad

I can't even begin to tell you the desire I've had to make this salad. It has been on my mind for a week now at least! The recipe came from Brenda a truly warm, welcoming and godly woman. I met Brenda through her daughter Joanna a good friend of mine and since then have become friends with Brenda's other daughter Marissa. Who is one of my friends whose passion is for photography and has inspired me to take my own photographs. This family has truly been a blessing to be around and I've enjoyed my time with them greatly. When Brenda brought this salad to my home my oldest was an infant. I remember her telling me how this recipe was one she had received at her bridal shower 30+ years ago. What a gift I felt it was to be given such a treasured time tested and loved recipe. So, I hope you enjoy this salad and may you be blessed with the gift of friendship.

Ingredients

1 lb Ground Beef or Ground Turkey

2 Tbs of Taco Seasoning (or a few dashes of cumin, cilantro, onion powder and hot sauce to taste)

2- 3 hearts Romaine Lettuce

1 reg. can of Kidney Beans

1 pint of Grape Tomatoes or 1 large Tomato cubed

1 Avocado cubed

Tostitos chips

1 cup shredded cheddar cheese

French dressing or Salsa (I  like Wishbone or Ken's French dressing)



Directions


While browning ground beef add taco seasoning stirring occasionally until done. Meanwhile cut Romaine in to bite size pieces by cutting perpendicular to the romaine heart then set aside. Afterward cube avocado and if need be tomato as well. Once meat is finished plate romaine and add avocado, tomatoes, and crumble chips then place over salad. After add shredded cheddar cheese and drained kidney beans by spoon. Finally top with ground beef and add dressing. Makes 3-4 servings

Easy Chicken Caesar Salad

The ingredients  for this Chicken Caesar Salad came from a lady I met while visiting my husband in Ft. Huachuca, Arizona last year. We were blessed to be able to spend a long weekend together. While I was there a friend of my husband and his wife had us over for lunch. They were newly weds and let me tell you not your typical couple. Those two acted as if they had been married 40-50 years yet they hadn't even been married a month! They definitely cracked us up with their antics. I remember the lady mentioning how she hates it when people tell stories because all she wants them to do is get to the end already! It made for quite an interesting lunch in which I learned a great deal about myself actually...all I seem to do is tell stories! Oh well at least this hopefully made for another good story. haha






Ingredients

1/2 box or 8oz of   penne pasta cooked 

2 cups  chopped cooked Chicken or 2 chicken breasts sliced  ( they sell pre made chicken in the meat section of your local grocery store)

1 bag of romaine lettuce or 1-2 romaine hearts

1 lemon

1 large Tomato diced

Creamy Caesar Dressing

Parmesan/ Romano Cheese



Directions

Boil pasta until al dente. While pasta is boiling cut romaine into nice sized bites. Then proceed on with dicing the tomato. Once pasta is finished and  water has been has been drained set  pasta aside. If you like your Chicken  Caesar Salad on the warmer side heat up the cooked chicken. If you prefer it cooler let pasta rest for a few minutes.Option one is when ready add chicken, 1/2  of pasta, romaine, dressing and cheese( until taste) lightly toss together. Then add  more pasta and place it on your plate. Afterwards squeeze  the lemon over salad.( keep it light when it comes to squeezing you can always add more). I like  to add a little freshly ground pepper over mine. The other option is to place everything on the plate and add dressing like in photo. Makes four side servings or two large dinner servings.