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Chicken Tostada Salad

July 24, 2012 in Cassie, Dinner, Salad

This is a nice refreshing salad that actually fills you up. I cooked the chicken in the crockpot with some lime juice, a jalapeno and chicken broth to give it a nice flavor. The lime vinaigrette is great, but I suggest making it in advance so it has a chance to marinate.

Here’s how to make it!

Ingredients:

Lime vinaigrette:

Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground pepper
2/3 cup olive oil

Salad:

1 can black beans, drained and rinsed
2 cups corn
2 cups diced tomatoes
4 canned green chilies, chopped
1/4 cup olive oil
4 corn tortillas, each 6 inches in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups shredded cooked chicken (cooked in chicken broth, juice of a lime and a sliced jalapeno)
1 avocado, peeled, pitted and sliced

Directions:

Make the vinaigrette:  in a bowl, whisk together the lime zest and juice, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.

Transfer 3 Tbsp. of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the mixture sit for at least 10 minutes or longer.

Meanwhile, in a frying pan, warm the olive oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.

Add the lettuce to the reserved vinaigrette and toss to coat. Spoon the salsa over the lettuce, top with the chicken and avocado. Serve with the tortillas.

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Souped Up Slaw

April 15, 2012 in Jessica, Salad, Side Dish, Summer Eats, Vegetarian

My mom makes this awesome cole slaw for parties and her bunco lunches.

Imagine cole slaw, take away that milky, filmy stuff, and add red wine vinegar, sunflower seeds and Ramen noodles for a crunch. Now you’re talking!

We served it up with hamburgers and beans at my daughter’s first birthday party. And without fail, at least three people asked mom how she made it. I would say that’s a success!

Here’s how you can make it:

 

Ingredients:
1 pkg. of cole slaw mix (cabbage, carrots, etc.)
1 pkg. Oriental flavored Ramen noodles (slightly toasted), plus soup packet
1 bunch of chopped green onions
1/4 c. sugar
1/4 c. red wine vinegar
1/2 c. canola oil
sunflower seeds

Directions:
1. Crush Ramen noodles and toast until barely light brown.
2. Mix slaw, noodles, and onions together and spread in bottom of 9x 13 pan.
3. Mix sugar, oil, vinegar, and soup packet together and pour over slaw mixture.
4. Refrigerate overnight, add sunflower seeds before serving. Enjoy!

 

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Strawberry Spinach Salad with Honey Vinaigrette

March 1, 2012 in Cassie, kid friendly, LIghter Side, Salad, Side Dish, Vegetarian

Yes, this salad is very similar to the Mandarin Orange Spinach Salad I posted earlier. What’s different you ask? The fact that there’s strawberries in there and the dressing.

This dressing is much sweeter. I mean, if it went out in the rain, it would melt. That sweet.

That said, the kids loved it.

It was kind of like I took healthy things and then coated it in sugar. They looked at me like I was the most awesome mom in the world.

I kind of am. In their world, at least.

Anyhow, this salad is good, but I’d advise you to use the dressing in moderation. It coats well and a little truly goes a long way.

Here’s how to make it!

original recipe

Ingredients

1 package baby spinach
1/2 cup carrots, chopped
1 lb strawberries, sliced
1 can mandarin oranges, drained
1/4 cup sliced almonds
Feta cheese
Craisins (optional)
1/4 cup olive oil
1/4 cup honey
2 tablespoons apple cider vinegar
1/2 tsp salt

Directions

In a small bowl, mix together olive oil, honey, apple cider vinegar and salt. Put in the refrigerator and let sit for at least an hour prior to serving.

Toss the spinach, carrots, strawberries, oranges, and almonds in a large bowl. Sprinkle on feta cheese and craisins, however much you like. The feta cheese can be a bit much for some and the craisins make it even more sweet than it already is.

Drizzle the dressing on top and toss. Enjoy!

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Sweet Mandarin Orange Baby Spinach Salad

February 23, 2012 in Cassie, LIghter Side, Salad, Side Dish, Summer Eats, Vegetarian

I love a good salad. I’d also like to believe I’ve come a long way since the days of putting ranch on everything. In fact, as I’ve grown, I’ve become more and more picky about salad dressings.

This salad is not only sweet, but it also has a tang to it from the apple cider vinegar. The best of both worlds, I say.

Today was unseasonably warm, so it was nice to have a taste of summer on what would normally be a dreary February evening.

Not only is this a fantastic salad, but my kids love it, too. More importantly, my picky two year old.

I could hardly get him to stop eating for me to get a picture of him enjoying it.

Boys.

Here’s how you make it!

 

Sweet Mandarin Orange Baby Spinach Salad

recipe from my own imagination

Ingredients:

1 package of baby spinach
1 cup diced carrots
1/2 cup crasins
1/4 – 1/2 cup slivered almonds
1 can mandarin oranges, drained and chilled
2 tbs apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1 tbs brown sugar
a dash of pepper, optional

Directions:

Mix the brown sugar, olive oil, sea salt and apple cider vinegar together in a small container. Shake and refrigerate for an hour.

Place baby spinach in a large bowl. Add diced carrots, craisins, almonds and mandarin oranges. Drizzle dressing over top and toss before serving.

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