Chick Fil A Coleslaw

 4 teaspoons vinegar

1/4 cup sugar

1/4 teaspoon dry mustard

1/4 teaspoon salt

1 cup mayonnaise

2 10-ounce bags fine shredded cabbage, chopped to 1/8 inch

1/4 cup finely chopped carrots

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.

from: southern living

Apple Pecan Salad with Maple Dijon Vinaigrette

Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 c. toasted pecans

Maple Dijon Vinaigrette:
1/4 c. pure maple syrup
1 1/2 T. apple cider vinegar
1 T. Dijon mustard
4 T.canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 T.grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 t.kosher salt
1 pinch black pepper

To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.

Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.

from: Our Best Bites

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Tara's Yogurt Pudding Fruit Salad

1 large container vanilla yogurt
1 large box vanilla pudding
1 small tub Cool Whip
bag frozen raspberries
fresh raspberries (optional)

Mix all ingredients together, chill & enjoy!

from: Tara

Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

Best Balsamic Vinaigrette

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

from: Barefeet in the Kitchen

Kathie's Pasta Chicken Salad

12 oz bowtie pasta  (cooked)

12 oz spiral pasta    (cooked)

20 oz pineapple tidbits  (drained)

2 cans water chestnuts  (drained)

2 cups diced celery

4-5 green onions  (chopped)

1 pkg craisins

1 cup cashews

2 cups red & green grapes

5-6 cups cubed chicken

1 16oz Kraft coleslaw dressing

1 cup mayonnaise

Mix all together. Add cashews just before serving.

from: Kathie!

Tri-Color Pasta Salad

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.

from: Mel's Kitchen Cafe

LGO Kale & Quinoa Salad

Dressing:
1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste

In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

Salad:
1/2 cup quinoa
Salt
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon

1. Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

3. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

4. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.

Each of 4 servings: 375 calories; 9 grams protein; 28 grams carbohydrates; 4 grams fiber; 26 grams fat; 5 grams saturated fat; 9 mg cholesterol; 6 grams sugar; 219 mg sodium.

from: LGO, via LA Times

Janet's Potato Salad

Potatoes, cut into chunks & boiled (as many as you want/need)
Boiled eggs, chopped
Sweet pickles, chopped
Onion, chopped

Sauce:
Miracle Whip
Mayo
Mustard
Sweet pickle juice (to thin)
Salt & pepper

This is a throw-together recipe, no exact measurements

Janet's tips:
-I like my potatoes cooked until they are really done.
-Seems like at this time of the year when the potatoes have been in storage it takes more sauce to moisten them than earlier in the year.
-Dean says it always tastes better the next day.

from: Janet

The Mothership Tomato Salad

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped
 

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

 

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

 

from: Jamie Oliver

Spinach Orzo Salad

1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds (or pecans)
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled (or feta)
2 tablespoons toasted quinoa (can toast in a nonstick skillet over med heat for about 5 minutes, or pop into a 350 oven for about 10 mins)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.

adapted from: Aggie's Kitchen

PW Greek Salad

1 head Romaine lettuce, chopped
4 whole ripe tomatoes, cut into six wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, & chopped
1/2 whole red onion, sliced very thin
30 whole pitted Kalamata olives, cut in half lengthwise
6 ounces, crumbled feta cheese
Fresh parsley, roughly chopped
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. Sugar (more to taste
1 clove garlic, minced
6 whole Kalamata olives (extra), chopped fine
1/4 teaspoon salt
Freshly ground black pepper
1 whole lemon

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

from: the Pioneer Woman

Jennie's Southwestern Salad

2 1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup Mexican blend shredded cheese
1 (15oz) can pinto beans, drained
1 small tomato chopped
1/4 -1/2 cup ranch dressing
2 T chopped green chilies
1 small avocado

Toss all ingredients together except avocado. Top with avocado. Serves 6-8.

P.S. I add olives and jalapenos once in a while. It's pretty versatile. Whatever your taste :) I sometimes use different kinds of lettuce as well. It's more colorful.

from: Jennie

Southwestern Bean Salad

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed 
1 tomato, chopped 
1 small hass avocado, diced 
1/4 cup red onion, chopped 
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Audrey's little note: perfect with Baked Creamy Chicken Taquitos!

from: Skinnytaste

Jennie's Winter Salad

Dressing:
1/2 c. sugar
1 T. poppy seeds
1/3 c. fresh lemon juice (bottled works fine too)
1 t. diced onion (okay to substitute with 1/2 t. onion powder)
1/2 t. salt
1 t. prepred dijon mustard
2/3 c. vegetable oil

Mix well and pour over salad just before serving (serve immediately):

1 head romaine lettuce
1 c. swiss cheese
1 c. cashews (or any kind of nut)
1/4 c. craisins
1 apple, cut into bite-size pieces
1 pear, cut into bite-size pieces

from: Jennie

Coleslaw

1 14-oz bag coleslaw cabbage mix
1/2 c. mayo
3 T. canola oil
1/4 c. sugar
1 T. cider vinegar
1/4 t. salt
1/4 t. celery seed
1 t. onion powder

Mix dressing ingredients together, add to cabbage and stir it all together. Cover and let sit in fridge for 1-2 hours for flavors to combine.

Audrey's little note: this salad is *excellent* with pulled-pork sandwiches...though I've got this yummy recipe on the blog, I've since discovered the 'McCormick Slow-Cookers BBQ Pulled Pork' seasoning mix, and it is even better: to-die-for good! 

Carrot-Lime Salad

zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/4 t. crushed red pepper
salt
1 1/4 lbs carrots, peeled & sliced crosswise
1/2 c. dried apricots, sliced
3 small scallions, sliced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.

Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

from: Country Living magazine

Chinese Cabbage Salad

shredded coleslaw mix
almond slivers
roasted sunflower seeds
green onions, chopped
1-2 pkgs. beef flavor Ramen noodles
1/2 c. oil
1/4 c. cider vinegar
1/4 c. sugar

Toss cabbage mix, onions, almonds and sunflower seeds in a large bowl.

Mix together the oil, vinegar, sugar and flavor packets from the noodles. Pour over cabbage mixture.

Just before serving, break up uncooked noodles and toss with the salad.

Audrey's little note: you can adjust the quantities of ingredients to meet your needs/tastes.

from: Katrina

Aunt Lynette's Frito Bean Salad

1 can black beans
1 sweet green pepper, diced
a few green onions, chopped
1 bottle Kraft Catalina salad dressing

Combine ingredients, cover with Catalina salad dressing, marinate in fridge for several hours or overnight.

When ready to serve, stir in:

1 c. cheddar cheese, shredded
1-2 fresh tomatoes, seeded & diced
fresh cilantro, chopped (as much as you want!)
Fritos chips (I like to use the jumbo dip size)

Add more salad dressing if desired, serve with the Fritos chips on the side as a chip/dip combo, or sprinkle the chips over the salad immediately before serving (you don't want them to sit long or they'll get soggy, blech!)

from: Aunt Lynette