Pasta Salad

There are so many variations on pasta salads.  I've said it before, but I'm not a fan of crunchy things in soft salads - so I hate raw onions or celery in pasta salads.  Believe it or not, I got this recipe from an old boyfriend - the flavors are perfect and the texture is just how I like it!

2 chicken breasts

McCormick Montreal Chicken seasoning

1 lb tri-color cork screw pasta

1 block of pepper jack cheese, cubed

2 cups broccoli, chopped steamed

1 cup cherry tomatoes, halved,

1 7oz jar of green olives, drained

3/4 bottle of store bought italian dressing

Cook pasta according to package directions, drain.

Meanwhile, generously season the chicken with the Montreal Chicken seasoning.  Grill chicken until juices run clear.  Cut chicken into half inch cubes.

Combine pasta, grilled chicken, cheese, broccoli, tomatoes, and olives.  Toss together with dressing.  Chill in the fridge until served.

Apple Pecan Salad

This is a great salad for fall and winter.

3 TBSP Packed Brown Sugar

3 TBSP finely chopped Pecans

3 small sweet Apples, halved & cored

1 TBSP Butter, melted

1/2 C Canola Oil

1/4 Cup Apple Cider Vinegar

1 TBSP Honey

1/4 tsp Salt

1/4 tsp Pepper

6 Cups Mixed Greens

Preheat oven to 475 degrees. In a greased baking dish place apple cut side up. Brush Apples with butter and sprinkle with sugar and pecans. Bake for 15 minutes or until just tender.

For dressing, a screw top jar combine oil, vinegar, honey, salt and pepper.

Arrange greens on a platter, top with apples. Spoon pecans and liquid from pan on top. Drizzle with dressing.

Pepperoni Salad

My friend Jaimie showed me how to make this salad and I can't get enough! So so yummy!

Ingredients

1 head of iceberg lettuce, chopped

1 jar of calamata olives, pitted and halved

1 cup mozzarella cheese

1 package of pepperoni, sliced in half

4 TBSP Basil, chopped

italian dressing

Combine all ingredients and toss until combined.

Green Salad with Avocado, Cranberry & Feta

This is my go-to salad.

4 Cups Mixed Green
1/2 Cup Sugared Almonds
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
1/2 Avocado, sliced

Toss above ingredients and dress with a poppyseed dressing (My favorite is Brianna's Brand)

Low Carb Chicken & Strawberry Salad

I found this in my Betty Crocker Low-Carb Lifestyle Cookbook. One of my favs. This salad is super tasty!

Dressing:
3 TBS Apple Juice
2 TBS strawberry jam
2 TBS balsamic vinegar

Salad:
1 lb boneless skinless chicken breast halves
8 cups bite size spinach leaves
1 cup strawberries cut in half
1/4 cup crumbled Gorgonzola cheese (I prefer mozzarella instead)
2 TBS finely chopped walnuts

In small bowl, mix all dressing ingredients until blended; set aside.

Cook chicken in skillet 15 to 20 minutes. Remove chicken to cutting board.

Add dressing to skillet; stir to loosen any pan drippings.

Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.

Cookie Salad

In honor of BBQ season I thought it would be fun to share a fun side salad we love. If you've never had this it's really addicting!

2 packages Instant Vanilla Pudding (3.4 oz pckg)
2 cups Buttermilk
12 oz Cool Whip
2 cans Fruit Cocktail (drained)
1/2 package of Fudge Striped Cookies

In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the fruit cocktail. Chill until ready to serve. Crush cookies and mix in just before serving.

Marinated Cucumber Salad

This is my favorite summer salad. I could eat this until it came out of my ears. :-)

1 Cucumber, sliced

1 Avocado, sliced

1 Tomato, cut into wedges (optional)

1/4 C Heinz Gourmet Salad Vinegar

1/4 C Olive Oil

1 tsp Garlic Powder

1/2 tsp Italian Seasoning blend

1/2 tsp Salt

1/4 tsp Pepper

Toss ingredients together, and marinate in the fridge for 30 minutes prior to serving.