Dad's Slaw

Dad's slaw

2 packages chopped cabbage
2 pints grape tomatos, but in half
1 1/2 onions, sliced and cut into 6ths
2 peppers (bell peppers or poblanos)
1 1/2 tsp salt

Dressing
1 1/3 C. sugar
2/3 C. apple cider vinegar
2 C. whipping cream

Combine cabbage and 1 1/2 tsp salt. Chill for 3 hours. Add all other stuff and mix. Chill for 1 hour at least.

Power Salad

Power Salad

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Source: Adapted from - Lori Lange. "Spinach Salad with Chicken, Avocado, & Goat Cheese." Recipe Girl.

Ingredients:
8 C. chopped spinach
1 C. halved cherry or pear tomatoes
1/2 C. corn
1 1/2 C. chicken meat
1 large avocado, sliced
1/3 C. crumbled goat or feta cheese
1/4 C. pine nuts
5 T. lemon juice
1 tsp. turmeric
2 cloves of garlic, minced
3 T. white wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
salt and freshly ground black pepper, to taste

Preparation:
Cut the chicken into bite sized pieces. Place in a marinade made from the lemon juice,  minced garlic, tumeric with a little salt and pepper. Let stand as time allows, until it is cooking time.

Cook the chicken in a frying pan until done. Meanwhile, mix the rest of the salad ingredients (spinach, tomatoes, corn, avocado).

Toast the pine nuts for a minute or two, until fragrant. Add them and the feta to the salad.

Mix the vinaigrette (white wine vinegar, olive oil, and dijon mustard). Add the chicken to the salad and toss with the vinaigrette.

Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

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Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

Source: Adapted from a similar recipe in Bon Appetit, August 2009. Epicurious

Ingredients:
1/2 cup wheat bulgar
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves, chopped
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh thyme
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)


Preparation:

Cook wheat bulgar according to package instructions.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through. 

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry. 

Mix bulgar, chicken, and green beans in large bowl; add corn and green onions.

Combine remaining 2 tablespoons oil, thyme, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.  Sprinkle with goat cheese.

Supreme Pizza Pasta Salad

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Supreme Pizza Pasta Salad

Servings: 6

Time: 25 minutes

Source: Rachael Ray, Food Network Website

Ingredients:

2 plum tomatoes, seeded and chopped

1/2 medium red onion, chopped

8 fresh white button mushrooms, sliced

1 small green bell pepper, seeded and chopped

1 stick pepperoni, casing removed and cut into a small dice

1 pound ball fresh mozzarella or fresh smoked mozzarella, diced

20 leaves fresh basil, torn or thinly sliced

1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained

     Dressing

2 teaspoon garlic salt

2 teaspoon dried oregano leaves or Italian dried seasoning

2 rounded tablespoon tomato paste

4 tablespoons red wine vinegar, eyeball it

2/3 cup extra-virgin olive oil, eyeball it

Freshly ground black pepper

Preparation:

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!