Broccoli Salad- a.k.a- Heaven in a bowl

My friend, Linda, made this salad for us one night when she brought over dinner. I basically ate almost the entire thing by myself and ever since then I have wanted more. When the broccoli, cauliflower and green onions all starting getting ready in the garden I knew it was time for magic. I called her and got the recipe. She told me that one of the ingredients was a poppy seed dressing that she just bought. I went to the store determined to make the salad and get the dressing but when I saw how expensive the dressing was($5 for a small bottle) I wrote down all the ingredients that were listed on the back and came home and made my own. Perfection and no additives!

You can add more or less of any item listed below according to your tastes. And it is best to make this at least 2 hours before serving to let all the flavors blend. It is best the next day!


Heavenly Broccoli Salad- 

1 large head broccoli, cut into small pieces
1 large head cauliflower, cut into small pieces
3 green onions, chopped
2/3 C raisins
1/3 C raw sunflower seeds, shelled
1/2 lb bacon, cooked and chopped small
1 large handful of raw, unsalted cashews

Combine all ingredients in a bowl.Mix to combine and then pour the dressing over the top, stirring to coat the veggies!

Poppyseed Dressing

1/3 C sugar (I used evaporated cane juice)
1/4 C white vinegar
1/4 C apple cider vinegar
1 tsp salt
1 tsp ground mustard
1 tsp grated onion
1 C oil- (I used canola but I will try it with olive next time)
1 T poppy seeds

In a blender blend together sugar, vinegars, salt, mustard and onion for about 20 seconds. With the blender on a higher speed slowly add in the oil in a steady stream. Stir in the poppy seeds.

Hawaiian Salad goodness!

My brother owns a cafe in Anchorage and he serves a salad that I am absolutely in love with. Funny thing is just months ago I proclaimed my hatred for salads and now I have at least 4 that I could honestly eat everyday. I guess it all depends on how they are made. Anyhow the salad he serves is a Hawaiian salad. He uses Vidalia Onion salad dressing that he gets at Costco. I tried to find it at the stores around here but could only find Ken's Steak house brand. Still REALLY good!

Hawaiian Salad Goodness

Combine according to how much you want:
Lettuce
Teriyaki chicken (you can use just plain chicken as well)
toasted coconut
pineapple
red onion

Top with Vidalia Onion dressing and you have a REALLY tasty lunch or dinner or whatever!!!

Greek Gyro Salad

I have wondered for quite some time why no one has ever made a greek gyro salad. I LOVE gyros! Love them!!! A LOT! And decided that surely a gyro salad would taste good. Well, it wasn't half bad. I didn't have gyro meat. That would've made it perfect. I used chicken instead. The homemade tzatziki was just the thing for the dressing!

Greek Gyro Salad
Lettuce
chicken or gyro meat
red onion
tomato
cucumber
feta cheese

Tzatziki Dressing
2/3 C shredded cucumber
1 C plain yogurt
1 small clove garlic minced
1 1/2 T olive oil
1/2 tsp dill
1/4 tsp salt

YUM!!!

Curry Chicken Salad

About two weeks ago I went to lunch with my dear friend, Jenwood. We went to a place called Cadillac cafe. I decided to be adventurous and try something new. I got the Chicken Curry Salad and immediately fell in love. It was so incredibly good. That was on a Tuesday. By Friday I had thought about that salad so much that I took my husband and daughter there for lunch just so I could have it again. Probably not too high on the lowfat list but you can get all your days worth of veggies in one sitting. The price was a little too high for me to go and enjoy it often though. So with a little imagination and some ingredients I think we have something that is close enough to satisfy me!

Chicken Curry Salad

4 C lettuce
4 oz chicken, cooked and cubed
1 C grapes, halved
1/2 C chopped celery
1/2 C sliced red onion
1/4-1/2 C raw cashews- depending on how much crunch you like!

Curry dressing:
1/4 C mayo (I used my homemade mayo)
1/4 C buttermilk
1 Tbsp curry powder
dash of paprika
salt and pepper

Combine salad ingredients and then toss with the dressing.

Coconut Shrimp Salad with Honey Mustard Vinaigrette

I just had the best dinner I have had in the history of the last 4 months or so. SOOOOO good!!! So good infact, that I was sneaking bits from the bowl of my 12 yr old when she wasn't looking. Bwahahaha!!!
I got the original idea from Gina over at Skinnytaste. Hers called for chicken and I changed it to shrimp. It was seriously so good that I convinced the pickiest eater in the house to eat some and he ate two bowls! SUCCESS!!!


Coconut Shrimp Salad with Honey Mustard Vinaigrette.

16 oz shrimp- precooked and take the tails off
6 T unsweetened coconut (I get this in the bulk bins at the store)
1/4 C panko bread crumbs
2 T crushed corn flakes
1/3 C egg substitute or egg whites
pinch salt
cooking spray

Green leaf lettuce, the entire head chopped
1 large carrot shredded
1/2 zucchini, chopped

Vinaigrette
1 T olive oil
1 T honey
1 T white vinegar
2 tsp dijon mustard

Preheat oven to 375 degrees.
Combine the coconut, panko, corn flakes and salt in a bowl. In another bowl put the egg. Dip the shrimp in the egg and then in the crumb mixture. Put on a cookie sheet that has been sprayed with cooking spray.
Bake for about 20 minutes or until the coating is starting to brown. You can turn them over if you like but I liked the crispy on one side.
In a small bowl combine the ingredients for the vinaigrette and mix well.
Once shrimp is done add lettuce, zucchini and carrot in a bowl. Top with shrimp and 1 T dressing.
IT IS SO GOOD!!!!

And here is a closer shot just so you can see it closer. LOL :)

Chicken Pasta Salad with Artichoke Hearts

My husband likes to pick up recipe magazines as we walk through the checkout stands. This last time it was Food and Wine- funny since we don't drink wine! LOL I immediately wanted to try this recipe upon seeing it and so for lunch today I got the chance.It looks like it needs a little more color but I am not sure what else to add. What do you think? Plus it's a cloudy day and that always makes me want to cook. Enjoy!

Chicken Pasta Salad with Artichoke Hearts

3 boneless, skinless chicken breasts
7 T olive oil
1 1/4 tsp salt
1/2 tsp pepper
3/4 lb fusilli
1 1/4 c drained artichoke hearts, rinsed and cut into wedges
3 scallions with green tops chopped
1/4 C leaf parsley
1 T red wine vinegar
2 T grated Parmesan cheese

Coat the chicken with 1 T olive oil and 1/4 tsp salt and 1/4 tsp pepper. Cook on a grill or in a frying pan until until than let it set for 5 minutes to rest. After it has rested slice it into 1/4 in slices
In a large pot of boiling, salted water cook the fusilli. Once cooked drain and then toss with 1 T olive oil.
Add the chicken, artichokes, scallions, parsley, remaining olive oil, vinegar, remaining salt and pepper, and parmesan. Toss well and serve!

Chicken Parmesan Salad with Olive Garden dressing

I am not a big fan of salads. Maybe it is the mental image that if I eat salads I am on a diet and therefore starving myself. But, besides the chicken fajita salad, this salad never makes me feel this way. The star of this salad is the Olive Garden copy cat dressing. It is as close as it gets- I know because me and my SIL compared the two. Simple salad, amazing dressing!

Chicken Parmesan salad

Chicken- as much as you like

Lettuce- several cups

Parmesan cheese- abt 1 Tablespoon

Olive Garden dressing

½ C Mayo

2 T Romano cheese
1/3 C vinegar

¼ tsp garlic salt
1 tsp Olive oil

½ tsp Italian seasoning
2 T corn syrup

½ tsp parsley
2 T parmesan cheese

1 T lemon juice

1 tsp sugar

Blend all ingredients together and store in the fridge.

Chicken Fajita Salad

This isn't a new recipe today, but one that we make a lot and LOVE alot. It has a ton of flavor and is good for you. The entire salad is only 225 calories!

Chicken Fajita Salad

3 c. lettuce, chopped

3 oz chicken, cut in thin strips

1/2-1 C sliced onion
1 c sliced bell peppers

1/2 c black beans

1 T sour cream

Fajita seasoning mix

In a skillet cook chicken strips with fajita seasoning mix and possibly a little water. We use our homemade fajita seasoning and need to add water. When chicken is cooked add the onions and bell peppers and toss until the seasoning is distributed to them. Cook until onions and peppers are soft.In a large bowl combine lettuce, beans, chicken/onion/pepper mix, and top with sour cream. You can also add salsa or an avocado which is really good too!

Homemade Fajita Seasoning mix

This recipe is enough for 4 servings of the fajita salad

1 T corn starch

¾ tsp chicken bouillon

2 tsp chili powder

½ tsp onion powder

1 tsp salt
¼ tsp garlic

1 tsp paprika

¼ tsp cayenne

1 tsp sugar

¼ tsp cumin

Combine all ingredients in a small bowl.