Lindsey's Berry Vinaigrette

This has summer all over it! Try toasting some almonds over your salad and adding some sliced, avocados, thin sliced red onions, mozzarella cheese, berries and grilled chicken! I've also made a tossed salad using broccoli, dried or fresh berries, chicken and toasted almonds.

Just a heads up! I never write down my recipes as I create them, and I never use recipes when I cook. Every recipe is reverse engineered after it's been made and I guess to the  best of my memory how I made it. Don't be afraid to adjust them to your liking!

Lindsey's Berry Vinaigrette 

• 1/2 cup canola oil
• 1/2 cup red wine vinegar
• 1/2 cup sliced red strawberries or raspberries
• 1/2 tsp onion powder
• 2 Tbsp sugar
• pinch of salt

In a small food processor (I use my Magic Bullet) Add all ingredients in order as listed above. Blend until creamy. Pour over your favorite salad!

Zesty Shell Salad

This is so simple to make. I was asked to make a salad for a baby shower and this is what I came up with. I knew people would ask for the recipe so I wrote it down as I went along. It is absolutely delicious with a fresh and tangy taste. Pasta is a comfort food and this definitely comforts the appetite!

Zesty Shell Salad

• 1 box of pasta shells
• 3/4 cup mayonnaise (I use Kraft made with olive oil)
• 1 bottle of Zesty Italian Dressing (I prefer the Great Value Brand)
• 2 Tbsp lemon juice
• 2 Tbsp lemon zest (grated lemon peel)
• 2 tsp dried basil
• dash of salt & pepper
• 2 cups cherry tomatoes, quartered
• 2 cups spinach leaves
• 1/2 cup sliced green onions
• 1cup sliced olives
• 1cup artichoke hearts,  quartered (optional)
• 2 cups shredded Parmesan cheese

Boil shells according to directions on package. Drain and rise in cold water. Place pasta in large salad bowl. Add mayonnaise and half of Italian dressing. Toss until evenly coated. Add lemon juice, lemon zest, basil, salt & pepper.Toss well. Add tomatoes, spinach, green onions, olives and artichokes. Toss well. Add shredded cheese and the remaining bottle of Italian dressing. Toss again and chill for 1-2 hours. Enjoy!

Feta Watermelon Salad

This salad has been quite the craze lately and I have seen several different variations of it. It's very refreshing and the flavors truly unique. My husband and kids really enjoyed this and gobbled it all up.

Feta Watermelon Salad

• 3 cups watermelon cut into one inch chunks
• 1 cup crumbled feta
• 1/2 cup mint leaves, diced
• 1 head red leaf lettuce 

Dressing

• 1/2 cup lemon juice
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Blend dressing ingredients together and toss into salad ingredients. Enjoy!

Paradise Thai Salad

So, I took a Thai salad recipe and put my own twist on it. It has so much more flavor than the normal Thai salad. I'm all about flavor! This salad rocks and my kids couldn't stop eating it! 

Paradise Thai Salad

• 1 pkg wheat spaghetti noodles
• 2 cups thinly sliced cucumbers, halfed
• 1 pkg matchstick carrots
• 1/2 cup chopped cilantro
• 1/2 cup peanuts (optional)

Dressing

• 1 Tbsp minced garlic
• 2 Tbsp tightly packed cilantro
• 1/2 cup peanut butter
• 2 Tbsp + 2 tsp lime juice
• 1 Tbsp rice vinegar
• 1 tsp ground ginger or ginger powder
• 1/2 cup coconut creme (NOT coconut milk - you can find this on the margarita mix isle - it's thick and is very sweet)
• 1/4 tsp Cayenne pepper or chili powder (optional) 
• tiny pinch of salt 

Boil noodles for about 10-12 minutes. Cool. Place in a salad bowl with remaining ingredients. Place dressing ingredients in a blender and blend well. Pour dressing over salad and toss. Serve warm or chill. Enjoy!

Street Corn Salad

This is so yummy! I took my original recipe and added seasoned, fried, diced red potatoes and cherry tomatoes halved. It's creamy and zesty! I think you could also add some crispy bacon for an amazing flavor!!

Here is my original recipe

http://cookwithlindsey.blogspot.com/2012/01/street-corn-salad.html

Buffalo Chicken Salad

There's nothing quite like some great spicy buffalo wings dipped in cool ranch dressing. Why not try it as a salad? If you know me, I turn all my favorite foods into salads. This was a hit! The chicken was tender and juicy with a delicious breaded skin. For the kids, I left off the hot sauce but they ended up wanting it anyways. Yep, totally my kids!

Buffalo Chicken Salad

• 4-6 chicken breasts, thawed
• 4 eggs
• 1/2 cup milk
• 1 cup flour
• 2 cups seasoned bread crumbs
• 1/2 cup canola oil
• 6 cups baby spinach
• 2 cups matchstick carrots
• 2 cups cherry tomatoes, halved
• 1/2 cup sliced green onion
• 2 ripe avocados, peeled, pitted and sliced 
• 2 Tbsp red hotsauce
• bottle of buttermilk ranch

Bring large pot of water to a boil. Boil chicken breasts until white in centers. Drain water and slice into strips. Set aside. 

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1/2 cup of canola oil. Dip chicken strips in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all chicken has been fried. Place chicken on a platter and spoon hot sauce over coating evenly on all sides.

In a large bowl, toss together spinach, carrots, tomatoes and onions. Spoon salad onto plates. Arrange chicken and avocado slices on top. Drizzle ranch over. Enjoy!

Mango Chicken Salad

I created this last week and it is now my favorite salad ever!! Try it and you'll know what I'm talking about. It's sure to be an end of summer sensation at your next family BBQ.

Mango Chicken Salad 

• 4 chicken breasts, thawed
• 2 Tbsp oil
• 1 cup grape tomatoes, halved
• 1/2 cup diced red onion
• 2 cups match stick carrots
• 1 tsp dried parsely
• 6 cups spinach leaves

Boil chicken breasts for about 10 minutes or until white in (this will keep it juicy after it has been fried). Slice chicken into 1 inch cubes. In a saucepan on medium high add oil and fry chicken until golden brown (you do not want to overcook chicken and dry it out). Add a pinch of salt. Set aside and cool.

Mango Dressing

• 1 to 2 large (about 3/4 pound) mangoes, peeled, flesh cut away from the pit
• 1-2 teaspoon honey
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• Dash of salt (amount to your liking)
• Freshly ground black pepper

Blend together in food processor until creamy. I like to chill in the fridge for a couple hours before serving, so it becomes thicker.

Toss chicken, tomatoes, red onions, carrots and dressing in a bowl. Add dressing and stir until evenly coated. Chill 1-2 hours and serve over spinach leaves. Top with parsley!

Rustic Chopped Potato Salad

I made this up the other day when wanting a salad because of the hot temperatures but knowing that my hubby and kids would need more substance in the salad to be satisfied for dinner. It was a delicious success!

Rustic Chopped Potato Salad

• 1 head of Romain lettuce, washed and chopped
• 2 ripe tomatoes, chopped
• 6 turkey hotdogs, sliced
• 3 large potatoes, halved and then quartered into small wedges
• 1/2 cup shredded Paremesan cheese
• 2 Tbsp oil
• 2 Tbsp prepared yellow mustard
• 1/2 tsp lemon pepper

Dressing

• 1/4 cup oil
• 1/4 cup lemon juice
• dash of pepper
• 1/4 tsp salt
• 1/2 tsp dill

Place lettuce and tomatoes in a large salad bowl and chill in fridge. In a skillet on medium high, add oil and potatoes. Add mustard and lemon pepper and fry until golden and crisp. Add hotdogs and toss in pan for a few minutes. Set aside. Drain oil from pan and use for your dressing (will add nice smokey flavor to salad), add oil as needed.

In a small blender add the pan oil, lemon juice, pepper, salt and dill. Blend well. Place potatoes and hotdogs into chilled salad. Pour dressing over and add Parmesan cheese. Sprinkle additional salt or pepper to liking. Toss and serve!

Creamy Orange Chicken Toss

When I first saw this recipe I wasn't too sure about it. Then I really thought about it and believed that it could be better than it seemed. My husband who hates sweet things mixed in his dinner was very skeptical until he tried it. The creamy, tangy chicken bursting with juice and some crunch on a buttery, sweet toast. This was a winner!

Creamy Orange Chicken Toss

• 4 large chicken breasts
• 1/2 cup slivered, toasted almonds
• 2/3 cup celery, sliced
• 4 Tbsp chopped green onions
• 1/2 cup chopped green bell peppers
• 2 large oranges
• 1 Tbsp grated orange peel
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tsp sugar
• 3 tsp lemon juice
• salt and pepper
• crisp salad greens
• loaf of sliced raisin bread

In a large pot of hot water, water chicken on stove until white in center. Chop chicken into 1 inch pieces. Spread almonds on a cookie sheet and bake for 9 minutes at 350 degrees, set aside. Combine chicken, celery, onion and green pepper. Peel orange and separate segments. Thinly slice them. Blend sour cream, mayonnaise, sugar, lemon juice, grated orange peel  and salt & pepper to taste. Stir into chicken mixture.

Toast raisin bread slices (you can butter if you like). Place on dinner plates. Top with a bed of salad greens then 1 cup of chicken mixture. Garnish with almonds and oranges. Enjoy!

Reuben Salad

So last week an idea came to my head to turn all of the classic sandwiches into salads! Think about it the Philly Cheese Steak, the Club, the Reuben, the Sloppy Joe and of course the Cheeseburger. After I designed my creations I went online and saw that other people had beat me to the punch - but - after comparing recipes I have to say I like mine best!

What I love about this salad is that the meat is warm and the cheese is hot and bubbly - it goes so nice with the warm crunchy croutons. Then you have the little pockets of cold, crisp sour kraut and creamy, tangy thousand island dressing. It really is a Reuben sandwich turned into a salad! This was a soul food salad!

Reuben Salad

• 1 bag of Spring Mix Salad greens (purple and dark green lettuce)
• 1 lb sliced corned beef (fresh from the deli)
• 1 Tbsp oil
• 6 slices Swiss cheese
• 1 cup cold sour kraut

Croutons

•  4 slices of dark pumpernickel bread or Rye
• 4 Tbsp oil 
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp Italian herbs

 Cut bread into 1 inch cubes. In a hot skillet on medium high add oil and bread cubes.  Add remaining ingredients and cook until crisp (do not burn!)
Thousand Island Dressing

• 1 cup mayonnaise
• 1/2 cup ketchup
• 1/4 cup sweet pickle relish

Blend all ingredients in blender for 30 seconds.

In a skillet on medium high add oil and  corned beef. Cook until browned and hot. Place cheese slices on top and allow to melt. Place lettuce on platter. Add hot meat and cheese. Top with sour kraut (spread out in small spoonfuls) and croutons. Add dressing. Enjoy!

Cheeseburger Salad

 So last week an idea came to my head to turn all of the classic sandwiches into salads! Think about it the Philly Cheese Steak, the Club, the Reuben, the Sloppy Joe and of course the Cheeseburger. After I designed my creations I went online and saw that other people had beat me to the punch - but - after comparing recipes I have to say I like mine best!

Let me know what you think!

 This cheeseburger salad was fork licking good! There are three dressings that I think would work well for this. Thousand Island Dressing (it has your ketchup, mayo and pickle relish in it) or try adding pickle relish to creamy honey mustard dressing (which is honey, mustard and mayo) or try the dressing I created below. Either way you can't lose!!

Cheeseburger Salad

• 1 lb ground beef,  (or barbecued patties)
• 3/4 cup Sweet Baby Ray's BBQ sauce (do not substitute with any other sauce - trust me!)
• 1 cup white onion thinly sliced
• 2 cups tomatoes slices, halved
• 1 head of romaine lettuce, washed and cut
• 1 cup shredded cheddar cheese

In a skillet on medium high, add ground beef and BBQ sauce. Cook until well done. (This is more like a sloppy Joe salad which I really like.) If you are using cooked patties, crumble in a pan with sauce and cook for 1-2 minutes until glazed in BBQ sauce.

Homemade Croutons

• 4 slices sour dough bread (or burger buns)
• 3 Tbsp oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp Italian herbs

Cut bread into 1 inch cubes. In a hot skillet on medium high, add oil  and bread cubes. Add remaining ingredients and cook until golden and crisp. Do not burn! Cool on a paper towel.

Mustard Vinaigrette

• 1/4 cup white vinegar
• 1/4 cup canola oil
• 1/4 tsp salt
• 1 tsp prepared mustard
• 1 tsp honey
• 2 Tbsp sweet pickle relish

Place all ingredients in blender and blend for 30 seconds. Chill in fridge until ready to use. 

Place lettuce on platter. Top with warm, saucy, burger meat and add cheddar cheese so that it melts onto meat. Add onions and tomatoes. Top with croutons and drizzle dressing over top. Enjoy!

Six Cup Salad

I found this recipe in my mom's ward cookbook. Who doesn't love a good fruit salad in June? It's funny because though these are common at summer barbecues and picnics, they are very uncommon in my house. I never make jello salads or fruit salads with marshmallows. I don't know why - maybe because I am always trying to make unique dishes. Well, it was time for me to make one. My kids loved this recipe! Because I never make salads like this it was exotic to them. Very refreshing!



Six Cup Salad

• 1 cup mini marshmallows
• 1 cup pineapple tidbits, drained
• 1 cup mandarin oranges, drained
• 1 cup sour cream
• 1 cup coconut
• 1 cup Maraschino cherries, halved

In a 2-quart container mix all ingredients together carefully, chill in a refrigerator for 12-14 hours. Enjoy!

Sweet Onion Vinaigrette Salad

Food is like art for me. A little flavor here and there until you have something spectacular! I whipped this creation together at the last minute to go with my braised apple pork chops. Made it up as I went along and it was super yummy!!

Sweet Onion Vinaigrette Salad

• 1/2 head of iceberg lettuce chopped and rinsed
• 1/2 head of Romaine lettuce, chopped and rinsed
• 1 cucumber thinly sliced
• 1 cup shredded Parmesan cheese
• 1 cup crushed walnuts

Dressing

• 1/2 cup canola oil
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 tsp dry mustard
• 1/2 tsp onion powder
• 1/2 tsp dried basil

Mix dressing ingredients together in blender, set aside. Heat skillet to medium high and toast walnuts until golden brown continually stirring (about 5 minutes). Toss lettuce, cucumbers, cheese and walnuts together with dressing. Enjoy!

Street Corn Salad

This is super duper delicious! I love Mexican street corn but it's not always easy to eat on the cob (for kids) nor fun to get stuck in your teeth. So I created an easier way to enjoy it and was able to turn it into a salad! I broiled the corn to get it a little crisp and blackened on the outside and juicy on the inside. You'll love this!

Street Corn Salad

• 1 large bag frozen corn
• 2 Tbsp oil
• 1/4 tsp salt
• 1/2 tsp chili powder
• fresh ground pepper
• 1 lime
• 1/2 cup mayonnaise (do not use Miracle whip)
• 1/2 cup chopped cilantro
• 3/4 cup shredded Parmesan cheese

Place corn in broiler pan and toss in oil until well coated. Add salt and chili powder. Broil for 15-20 minutes (stirring every 7 minutes) or until part of corn begins to blacken a bit. Remove from oven and place in a bowl. Stir in mayonnaise, fresh squeezed lime (entire lime) pepper, cheese, cilantro and extra chili powder if desired. Serve warm!!

Berry Jubilee

I made this up because I get tired of cranberry sauce and fruit salads overdone with whipped cream and jello at my holiday dinners. This is super refreshing with a hint of candied lemon and orange! It's sure to please!


















Berry Jubilee

• 1 large bag frozen mixed berries (blackberry, blueberry and raspberry)
• 1 large can mandarin oranges
• 1 cup pomegranate seeds
• 2 kiwis, peeled and sliced
• 1/4 cup grated lemon
• 1/4 cup sugar

Set berries out to thaw an hour in advance. Place berries in large bowl. Stir in pomegranate seeds. Mix grated lemon and sugar together. Sprinkle half of mixture into berries and stir. Place kiwi and oranges on top and sprinkle with remaining lemon sugar. Serve.

Cocktail Salad

I created this on a whim. I gave it this name because of the cocktail onions and because it's a cocktail of great flavors! My kids hate onions but love this salad! It's a pleasant alternative to all the traditional and trendy salads that saturate your recipe books. It's very tangy and adds life to your taste buds!

Cocktail Salad

• 1 bag fresh baby spinach leaves
• 1/2 cup roasted pumpkin seeds
• 1 cup red olives, pitted
• 1-2 cups cocktail onions

Dressing

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt
• fresh cracked pepper

Toss salad ingredients together in a bowl. Stir dressing ingredients together and toss into salad. Serve right away!

Orange Cream Fruit Salad

This recipe is from my sister. She made it for a baby shower I had three years ago and it was a hit! I haven't had it since then but I dream about it all the time. So, I finally made it!

It's not your typical fruit salad - it's much, much better. You have to try it to know what I am talking about.

Orange Cream Fruit Salad

• 1 (15 oz) can pineapple chunks, drained
• 3 Tbsp milk
• 1 can sliced peaches
• 3 Tbsp orange juice
• 1 (8 1/2 oz) can Mandarin oranges
• 2 Tbsp sour cream
• 1 large banana sliced
• 1 large box instant vanilla pudding
• 1 apple cut into chunks
• 1-2 cups grapes

Slice banana into pineapple juice let stand 2 minutes. Combine all fruits and mix lightly. Combine orange juice, milk, sour cream and pudding mix, it will be very thick. As it sits in the juice it thins out. Fold in fruit mixture, cover and refrigerate for a few hours.

Olive Toss

This is a delicious Italian dish that is sure to please! I got the idea from a World cookbook and then added my own little touch!

Olive Toss

• 2 cups assorted olives (2-3 different types)
• 1 tsp minced garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp fresh rosemary leaves
• 1 lemon, peeled and segmented
• 1 tsp fresh squeezed lemon juice
  
• 1 tsp lemon zest (grated lemon peel)

Toss all ingredients together in a bowl. Marinate for an hour or longer at room temperature. Toss again just before serving. If you are not serving them the same day you make them, refrigerate and remove from fridge an hour before serving.

Best Chinese Chicken Salad

I found this recipe online and it is the best Chinese chicken salad I have ever had. My husband complained that we were having just a salad for dinner and he is not a fan of chicken unless it is breaded and fried. When he had this salad he said, "Now that is how chicken is supposed to taste!" He loved this meal.

Best Chinese Chicken Salad

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 cup water
• 1/3 cup vinegar
• 3 tablespoons brown sugar
• 3 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 2 chicken bouillon cubes or chicken seasoning packet from Ramen noodles
  
• 1/3 to 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 teaspoons minced parsley
• 2 teaspoons ground mustard
• 1/4 teaspoon dried minced onion
• 1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup chow mein or Ramen noodles
• 1 green onion, thinly sliced
• 2 tablespoons sliced almonds

In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.

Tangy Tarragon Tuna Salad

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

dressing

• 1 cup mayonnaise (Kraft made with olive oil)
• 1/2 cup Kraft light sour cream
• 1 Tbsp lemon juice
• 1 Tbsp dried Tarragon
• 1Tbsp dijon mustard
• 1 tsp sugar
• 1/4 tsp cinnamon

Salad

• 4 cans tuna, drained
• 2 cups frozen green peas
• 1 box pasta shells
• 1/4 tsp salt
• dash cracked pepper

Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!