Summer Orzo Salad

 INGREDIENTS

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Directions

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.

Pasta Salad

Ingredients

• 1 package (12 ounces) tricolor spiral pasta
• 4 cups fresh broccoli florets
• 1 pint grape tomatoes
• 1 can (6 ounces) pitted ripe olives, drained
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 Cup sliced red onion if desired
• 1-1/2 cups Italian salad dressing 
• 1/2 Cup shredded Parmesan Cheese

Directions

• Cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
• Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Asian Ramen Salad with Peanut Dressing

Ingredients

• 16 ounce bag broccoli slaw mix
• 1/2 cup honey roasted sunflower seeds
• 1 cup sliced almonds
• 2 green onions, sliced
• 2 3 ounce bags ramen, crushed (dry noodles, without seasoning packets)
• Peanut Dressing
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon liquid aminos
• 1/2 teaspoon salt

Instructions

1. In a mixing bowl, combine the slaw mix, sunflower seeds, almonds, and green onions.
2. To a blender, add all of the ingredients for the peanut dressing and blend until smooth. If the dressing is too thick, add an additional tablespoon of water, until sauce is think, but stir pourable.
3. Pour Peanut Dressing over salad mix and toss until evenly coated. Cover and place in the fridge for at least 30 minutes, or until ready to serve. Then just before serving, fold in the ramen noodles.

Recipe and picture from My Own Meal Plan

Chinese Chicken Salad

Ingredients

• 2 cups cooked chicken shredded or diced

• 1 14 ounce bag classic coleslaw mix
• 2 cups shredded romain lettuce
• 1 cup shredded carrots
• 1 bunch green onions, diced
• 1/4 cup fresh cilantro minced
• 1 package Chicken Ramen Noodles, dry noodles, broken
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds for garnish, optional

Asian Dressing

• 2 tablespoons canola oil
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons sugar
• 1 package Chicken Ramen Noodle Seasoning

Instructions

To make the salad:

In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle dry Ramen noodles and sesame seeds.

To make the Asian salad dressing:

In a small bowl, whisk together oil, vinegar, soy sauce, ginger, sesame oil, sugar, and the chicken ramen noodle seasoning packet. Use immediately or store covered in the refrigerator for up to 4 days.

Notes

Another delicious topping would be to add some mandarin oranges.
You can use dry Chow Mein noodles instead of ramen if you prefer.
 Recipe and picture from My Own Meal Plan

BBQ Chicken Salad Jar

Ingredients

• 2 tablespoons light ranch dressing
• 1/4 cup tomato, diced
• 1/4 bell pepper, diced
• 1/4 cup black beans, drained and rinsed
• 1/4 cup frozen corn
• 1/4 cup avocado, diced
• 1 cup cooked chicken breasts with BBQ sauce, diced
• 1/4 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped

Instructions

1. Layer ingredients in a mason jar in order listed in ingredients starting with the ranch dressing at the bottom and ending with the lettuce at the top.
2. To serve: Shake, or dump contents of jar onto a plate or bowl. Enjoy!

Notes

You can double, triple, x5 this recipe for how many salad jars you want to make! The recipe is written for one, so it makes for easy doubling!
 One thing that makes for an easy lunch prep is to make salad jars ahead of time! Once a week,  build 2 or 3 salad jars and leave them in the fridge for an easy grab and go lunch!
Recipe and picture from My Own Meal Plan

Easy Broccoli Salad

 Recipe and picture from My Own Meal Plan

Ingredients

• 1 pound fresh broccoli (chopped into small florets)
• 1 red onion (chopped)
• 8 strips bacon (cooked crisp and crumbled)
• 1/2 cup sunflower seeds
• 3/4 cup Craisins

For the Dressing

• 1/2 cup light mayo
• 1/2 cup plain greek yogurt
• 2 tablespoons red wine vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt

Instructions

1. In a large bowl combine broccoli, onion, bacon, sunflower seeds, and Craisins.
2. Toss in the salad dressing and refrigerate for 30 minutes or until serving.

Salad dressing:

1. Mix the mayonnaise, red wine vinegar, sugar, and salt together. Stir until the sugar begins to dissolve.  
2. Pour dressing over broccoli salad and stir to coat.

Orzo Salad

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 TBS extra virgin olive oil
1 clove garlic, minced
2 TBS fresh parsley,minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Placed blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano. 
This can be served warm, room temperature or cold.
Picture courtesy of For the Love of Cooking.net
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Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Spinach and Chickien Pasta salad

• 16 oz. bow tie pasta cooked al dente
• Dressing:1 cup vegetable oil
• 2/3 cup Yoshida's gourmet sauce
• 2/3 cup white wine vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Salad consists of:
• 20 oz. bag of spinach
• 1 6 oz. bag craisins
• 3 cans mandarin oranges drained
• 2 cans sliced water chestnuts drained
• 1/2 cup parsley chopped
• 1 bunch green onions chopped
• 1/4 cup sesame seeds toasted
• 6 oz. peanuts
• 2 cups chicken cut into pieces

Instructions

1. Blend dressing in blender
2. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag)
3. Combine rest and add pasta and dressing and toss
    
   Recipe and picture courtesy of yourhomebasedmom!!!

Black and White Bean Greek Salad

Total Time: 20 minutes

Yield: 4-6 servings

• Black and White Bean Greek Salad
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
• 4 ounces reduced-fat feta cheese, crumbled
• 1/2 cup diced cucumber
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh mint leaves
Dressing:
• 1/4 cup olive oil
• 3 Tbsp fresh lemon juice
• 2 Tbsp agave nectar
• 1/2 tsp garlic powder
• 1/2 tsp oregano leaves
• 1/2 tsp celery seed
• 1/2 tsp each sea salt and fresh ground black pepper

1. Combine the beans, feta, cucumber, red onion and mint in a medium salad bowl.
2. Combine the dressing ingredients in a small bowl and whisk to combine. Pour over salad and gently toss to combine.
3. Cover and chill in refrigerator for at least an hour to let flavors combine. 

I have discovered an amazing web site  http://insidekarenskitchen.com/.  Everything I have tried is delicious and healthy.  This  recipe and the picture are from her site - DELICIOUS!!

Dallin H. Oaks Salad

My new friend Melissa Rozsa requested the recipe for the salad that we served Elder Oaks when he visited for a leadership conference a couple of weeks ago. It was really quite tasty. Rachel helped me tweak it and it was delicious.
1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled (you can either chop up the grilled chicken and put it in the salad or slice it diagonally and put it on top). For Elder Oaks I marinaded the chicken in a mango marinade from Ralphs. I don't know the name of it but it was in the marinade section and it was so yummy.
1 chopped mango
handful per person of Tortilla Strips. I got mine at Ralphs - Kroger brand - the original flavor.
This serves 4-6 For the luncheon I mixed the red and green cabbage, carrots, red and green peppers, and cilantro and dressed it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

Dressing
1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go.

Ginger's Salad from Women's Broadcast

1/2 head green leaf and 1/2 romaine lettuce 1 Cup Chopped celery 11 oz can mandarin oranges 1 avocado, chunked 1 apple diced 1/2 Cup crumbled blue cheese 2 Chicken breast halves, cooked and cut into small pieces Dressing Mix in blender 2 TBS white wine vinegar 2 TBS sugar 1/4 Cup oil 1 TBS chopped parsley 1/2 tsp salt 1/2 tsp pepper

Summer Salad

Ingredients
2 cloves garlic, minced
3 TBS fresh lime juice
1 TBS extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
15 oz can black beans, rinsed and drained
1 can canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.  Add the black beans, chickpeas, tomato, onion and cilantro; mix well.  When ready to eat, gently mix in avocado and serve right away.

We had this has a meatless meal and also had it with some added chicken - wonderful!!!

BBQ Chicken Chop Salad

2 boneless skinless chicken breasts 1 cup Barbeque sauce Marinate chicken in barbeque sauce, then bake at 350 for 30 minutes. Chop into pieces and refrigerate.
1/2 head Iceberg Lettuce chopped
1/2 head Romaine Lettuce chopped
3 to 4 Roma Tomatoes, chopped
1 Jicama peeled and diced
1 (15 oz) can Black Beans, rinsed and drained
1 Cup frozen Sweet Corn, thawed
1/2 pound Monterey Jack cheese grated
1/2 bunch chopped cilantro
Combine chicken and salad ingredients in large salad bowl and toss. Serve with Ranch Dressing, additional BBQ Sauce and crispy Corn Tortilla Strips.
This is Ginger Daines' recipe that she served at the RS Broadcast dinner - So So Yummy!!

Barbara Rossiter's Salad

2 heads romaine (used the kind you buy 4-5 in a package, like costco) 4 cups, approx., spring mix lettuce 3 pears 2 avocados 6-8 oz asiago cheese grated ( I usually use Jarlesberg cheese) 1-1 1/2 C whole candied pecans (I put 2 cups pecans in a skillet with 2/3 C sugar and stirred them together until the sugar was all melted and coated the pecans. I didn't use all the pecans in the salad) Briannas Blush Wine Vinigarette for dressing

Angela's Pear Salad

1 Cup candied pecans ( melt one cup of sugar in frying pan and mix in pecans. Coat and then turn out on wax paper. When they are cool - break apart)
Spring mix
Pears - sliced thin
Feta cheese
Mix the ingredients and serve with Girards Champagne Dressing.
This is Angela Larsen's recipe. It is such a winner. My mouth is watering just typing.

Prophet Salad

Mix 1 bag of mixed greens,
1 Cup sugared cashews
1 bunch of green onions chopped
3/4 Cup crumbled bleu cheese
2 Cups cooked, cubed chicken
1 avocado peeled and chopped
1 can mandarin oranges
1/3 cup craisins

Top with dressing
1/4 Cup oil
1 TBS chopped parsley
1 TBS sugar
2 TBS vinegar
salt and pepper to taste
This recipe is from Amy Gray - they served it at our 2007 Arcadia Stake Women's Conference.

Broccoli Salad

1 head (2-3 Cups) Broccoli - bite size
1 pound bacon crisply cooked, drained and chopped
8 oz of dates chopped
2/3 cups salted cocktail peanuts
SAUCE
1 Cup real Mayonnaise
1/3 Cup sugar
2 TBS vinegar
Assemble salad ingredients. Mix sauce and dress salad.
This is Ginger Daines recipe - knowing that alone makes it a winner. The tastes combine to be delicious.

Angela's Wonderful Salad

Mixed Greens
Sliced pears
Feta cheese
Candied Pecans
Girard's Champagne Salad Dressing

Chicken Salad

1 bag shredded cabbage
2 chicken breasts cubed and cooked
1/4 Cup green onions
1/2 Cup sugared almonds
1 pkg Top Ramen Noodles, chicken flavor
1 TBS butter

Toast the Ramen noodles with the butter and flavor packet.

Dressing:

1/2 Cup oil
2 TBS sugar
4 TBS vinegar
salt and pepper

This was a recipe we had an Arcadia Stake Women's Conference - really terrific.