Shelly Salad

From a friend of a friend named Shelly :)

Green leaf lettuce and Romaine lettuce

Rotisserie Chicken or Herb Roasted Turkey (from Costco)
Craisins
Feta Cheese
Chopped Avocados
Chopped Green Apples

Chopped Strawberries
Chopped Cucumbers
Candied Pecans 

Dressing
1/2 cup sugar (Need to try less sugar so this actually qualifies for my "Healthy" labeling ;))
1 tsp salt
1/3 cup apple cider vinegar
1 cup olive oil
1 tblsp dry mustard
1 small onion chopped
1 1/2 tsp poppy seeds

• Combine dressing ingredients in blender and process until smooth

15 minute Avocado Caprese Salad with Balsamic Vinaigrette

From Joyful Healthy Eats

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

Author: Krista

Recipe type: Salad, Chicken,

Serves: 2 salads

Ingredients

• 1 boneless skinless chicken breast
• salt & pepper to season chicken
• ½ cup of halved fresh mozzarella balls
• 1 avocado, diced
• 6 oz. of fresh spring mix salad (about 3-4 cups)
• ½ cup of halved cherry tomatoes
• ¼ cup of fresh diced basil

Balsamic Vinaigrette:

• 1 garlic clove, minced
• 1 teaspoon of dry basil
• 1 tablespoon of dijon mustard
• 1 tablespoon of lemon juice
• ¼ cup of balsamic vinegar
• ⅓ cup of olive oil
• salt & pepper to taste

Instructions

1. In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
2. Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
3. In two small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
4. Serve with balsamic vinaigrette

Ranch Dressing

Ranch Dressing

1 30-oz jar mayo (not "off" brand)

1 qt. buttermilk (I use about 3/4 of the quart, depends on how runny you like it)

1 1/2 tsp garlic salt

1 1/2 tsp onion salt

1 1/2 tsp accent

2 palmfuls parsley flakes (crushed up in your hand)

Mix all together. Enjoy!

(I fill my dressing bottle(s) & then put the extra ranch back in the mayo jar for easy refrigerator storage)

Classic Potato Salad

From Better Homes and Garden

Ingredients:

2 pounds potatoes (6 medium)

1/4 teaspoon salt

1-1/4 cups mayonnaise or salad dressing

1 tablespoon yellowmustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion (1 small)

1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish

6 Hard-Cooked Eggs, coarsely chopped (page 228)

Lettuce leaves (optional)

Paprika (optional)

 
Directions:

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2.. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings


Nutrition Facts:

Calories277 Total Fat (g)21 Saturated Fat (g)4, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)10, Cholesterol (mg)120, Sodium (mg)337, Carbohydrate (g)18, Total Sugar (g)1, Fiber (g)2, Protein (g)5, Vitamin A (DV%)0, Vitamin C (DV%)17, Calcium (DV%)3, Iron (DV%)4, Starch (d.e.)1, Fat (d.e.)4, Percent Daily Values are based on a 2,000 calorie diet

Pesto Pasta Salad

From Oopsey Daisy

Pesto Pasta Salad

1 package fresh basil (1/2 oz.)

1/3 c. pine nuts

1-2 cloves garlic

1/3 c. olive oil

1/2 c. Parmesan cheese

2 T. hot water

In a food processor, combine basil, nuts, and garlic.  Chop fine.  Slowly pour in the olive oil and add cheese.  Add salt and pepper to taste.  Thin with 2 Tablespoons of hot water.  Fold into hot pasta and serve.

Would be great with some chicken tossed in and maybe even some small cherry tomatoes.

Chicken Salad

2 cups diced cooked chicken (approx 4 breasts)
1 cup chopped celery
1 cup pineapple tidbits
1/2 cup silvered almonds
2 cans mandarin oranges
1/2 cup grapes
1-2 cups mayo
1/4 cup chopped onion
1/2 tsp salt (optional)
1 tbsp lemon juice (optional)
pepper (optional)

Mix all together.  If thick, add milk.  Chill overnight.