Cranberry Pear Salad

For some reason I really enjoy this salad in the fall time. But don't get me wrong it is good any time of the year.

It is hearty, flavorful, sweet and salty...an all around great mix!

The other night I served it with some Italian Grilled Chicken...gotta get in some grilling while it is still do-able.

INGREDIENTS:
1 Large Head, Green Leaf or Romaine Lettuce {or bagged works just as well!!!}
1/2 Cup Craisins
1 Pear, Cubed
1 Apple, Cubed
1 Cup Swiss Cheese, Shredded
1 Cup Cashews

Dressing:
1/2 Cup Sugar
2 teaspoons Chopped Onions, or dehydrated
1/2 teaspoon Salt
1 Tablespoon Poppy Seeds
1/3 Cup Lemon Juice
1 Tablespoon Dijon Mustard
2/3 Cup Olive Oil

DIRECTIONS:
Mix all salad ingredients together.

Pour the needed amount of dressing over the top.

ENJOY!

Oriental Chicken Salad

INGREDIENTS:

2 Tablespoons Butter {or Margarine}

1 Package {3 oz.} Oriental-flavor ramen noodle soup mix

2 Tablespoon Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame {or Vegetable} Oil

1/2 teaspoon pepper

2 Cups Cooked Chicken, Chopped

1/4 Cup Dry-Roasted Peanuts {if desired}

4 Medium Green Onions, Sliced {1/4 Cup}

1 Bag {16 oz.} Coleslaw Mix

1 Can {11 oz.} Mandarin Orange Segments, Drained

DIRECTIONS:

Melt Butter in a skillet, over medium heat.

Stir in seasoning packet from soup mix.

Break block of noodles into bite-size pieces over skillet; sitr into butter mixture.

Cook 2 minutes, stirring occasionally.

Stir in sesame seeds.

Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

Mix sugar, vinegar, oil & pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

Grilled Corn Salad

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil
HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture. GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl. ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

How to Remove Corn Kernels from the Cob Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

SubstituteFor a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard

*Kraft Recipe

Barbecue Ranch Chicken Salad

Grill 2-3 chicken breasts and cut into strips or shred)
1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Ranch Dressing (I like to make my dressing from the pkg.)
1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
COOK chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally. TOSS greens with chicken, tomatoes and onions in large bowl.
TOP with dressing and cheese.
*Kraft Recipe

Summer Salad

Strawberry's

Jack Cheese

Candy walnuts

Spring Mix Salad

Spinach Salad

You can slice you jack cheese into thin strips or you can grate it your choice, slice your strawberry's. Add your strawberry's and cheese right before you serve so the strawberry's don't make your salad soggy

How to make candy Walnuts:

Take 1/2 cup powdered sugar and one bag chopped walnuts. Put the powdered sugar in a pot and turn you stove top to medium heat and melt down once all melted add your chopped walnuts and coat. Place on a well greased cookie sheet and let cool. I have kids so I place the pan in the oven so that I don't have to worry about them touching the cookie sheet because it does get really hot. Let cool completely then break into small pieces to top on your salad.

Dressing

1 cup Canola Oil

1/2 cup Red Wine Vinegar

3/4 cup sugar

2 Cloves Garlic

1/2 tsp. Salt

1/2 tsp. Paprika

1/4 tsp. Pepper

Tips

I have also added pears and kiwi this brings just a little more color and taste great!

Cafe Rio Pork

So all of you who know what Cafe Rio is you will love the fallowing recipes....I first will do the pork then the rice then to fallow the dressing! I hope you enjoy. (if you are not a pork fan you can use chicken)

Pork

Pork(one to two medium pork roasts best place to buy is Costco)

place in crock pot

In a bowl mix-

2 cups Pic ante Sauce (mild)

1 cup Brown Sugar

1 can Coke

Cook for 6 hours on high heat.

Then take out pork and shred with fork

At this point I take and dump the sauce that pork was cooking in all day and make a fresh new batch.(you don't have to do this)

Place pork back into crock pot and pour sauce back over pork and continue to cook for 2 hours

I like to buy the fresh tortillas at Costco that you can cook I sprinkle a little cheese on tortillas then serve with rice and beans.

Just so you know this freezes very well so if it makes to much for those of you with small families just place it in a freezer air tight bag and save it for a later date.

Rice

1 1/2 cups Rice

1 c. Chicken Broth

1/2 cup Lemon Juice

2 squirts Lime Juice

Place all liquids into a glass measuring cup and finish with water tell you make 3 cups total.

Place liquid and rice into sauce pan and bring to a boil making sure to

stir once or twice. Once at a boil turn to low to simmer and cover let simmer for 14 min so not lift lid!

Let stand for 5 min then ready to serve.

Dressing

1 cup Mayo

1/2 cups Butter Milk

1 pkg Hidden Valley Ranch Dressing(dry)

2 Cloves Garlic

1 Cups cilantro

3 Timoteo's (green tomato's)

Place all ingredients into your food processor tell rich and creamy

Fresh Strawberry Salad

Fresh Strawberry Salad

Ingredients:

1 Container of Fresh Strawberries, Sliced

1 Head of Green Leaf Lettuce, Chopped

1 Head of Red Leaf Lettuce, Chopped

1/2 Bag of Italian Blend Cheese

1/2 lb. Cooked Bacon, Chopped

{I use about 12-15 precooked bacon slices}

1/4 Red Onion, Finely Chopped

{Dressing}:

1/2 Cup Red Wine Vinegar

1 Cup Canola Oil

2 Tablespoons Dry Mustard

1 Cup Sugar

Directions:

In a large bowl combine sliced strawberries, lettuce, cheese, bacon, and red onion.

Mix the dressing until combined.

Serve the dressing on the side.

Enjoy!

Chicken Salad with Pasta
{Serves 8}

Ingredients:
6 oz. Rotelle/Rotini Noodles
1/4 cup Sesame Seeds
1/2 cup Olive Oil
1/3 cup Teriyaki Sauce
1/3 cup White Wine Vinegar
3 Tablespoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 Cups (1 Bag) Spinach Leaves
3 Cups Shredded Chicken
1/2 cup Green Onions, sliced
1/2 cup Parsley (opt.)

Directions:
Cook noodles according to package;
drain and rinse.
Boil 3 thawed chicken breasts for 1/2 hour. Shred using 2 forks.
In a frying pan, combine sesame seeds and 1/4 cup olive oil.

Cook until seeds are golden. Let cool.
Stir in remaining oil, teriyaki, vinegar, sugar, salt and pepper.

Pour over cooked pasta.
Add Chicken.
Chill in fridge for 2 hours up to 1 day.

To serve: add onion, spinach, and parsley.
Toss together.

Chinese Shredded Salad

Try this yummy salad, I got it at and Enrichment night in our ward!

Chinese Shredded Salad

2 heads lettuce shredded

8 green onions with tops. sliced

1/2 cup toasted almond

12 cup slivered almonds

1/2 cup toasted sesame seeds

1/2 cup cilantro, chopped

10 sugar peas, slivered long

10 large wonton skins sliced, deep fried in 3 inches oil. 350 degrees. fries in one min

8 oz. Rice sticks, deep fried in 3 inches oil.

Dressing

2 tsp salt

1 tsp pepper

4 T sugar

4 T sesame oil

6 T white vinegar

* I am not a fan of cilantro so I leave it out, Its just as good!