Raspberry Poppyseed Salad

Here is the recipe for the salad that we served at Carolyn Stevenson's Baby Shower

1 bag baby spinach
1/4 red onion, sliced very thin and diced
1 small box fresh raspberries
1 cup candied walnuts
1 cup feta cheese, crumbled

Toss together. Drizzle with dressing right before serving. (The walnuts stay crunchier if you add them on top at the end)

Dressing:

1/8 cup Marie's Poppy seed dressing
1/8 cup Wishbone Raspberry Walnut Vinaigrette

Mix together equal parts then pour over dressing.

Cookie Monster Salad

1 Cup buttermilk (If you don't have buttermilk measure 1 cup milk + 2 tsp lemon juice, let set for 5 minutes)
1 sm. Pkg. intsant vanilla pudding
12 oz. Cool whip
2 cans mandarine oranges, drained
1 20oz. can pineapple tidbits, drained
1 pkg, fudge stripe cookies, crushed

Mix pudding and buttermilk, add cool whip. Add. Fruit. Add crushed cookies just before serving.

Chipolte Chicken Salad

Salad:

Romaine Lettuce
2 boneless chicken breasts cooked and chopped
Tomatoes, chopped
Avocado, diced
Red onion, thinly sliced
1 can black beans, rinsed and drained
1 can corn, drained

Dressing:

2/3 cup sour cream
1/3 cup chopped cilantro
1 Tbsp chipolte chili canned in adobo sauce
1 tsp cumin
1 tsp chili powder
juice from one lime

Mix dressing and toss with salad. Serve with tortilla chips on the side. Enjoy!

Cowboy Caviar

1/2 c. red wine vinegar
1/4 c. olive oil
2 cloves crushed garlic
cumin, to taste
1 can black-eyed peas, drained
1 can shoe pegged corn, drained
2 Roma tomatoes, diced
1/2 c. chopped cilantro
1 jalapeno, diced
1 avocado, diced

Mix all ingredients together in a bowl. Serve with chips. (It's a type of salsa)

Taco Salad Bowls

Prep Time:
20 min
Total Time:
20 min
Makes:
4 servings
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro

PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Cashew-Pear Tossed Salad

This salad is pictured below. The dressing was fantastic and is what made the taste blend.

1 bunch romaince, torn
1 cup (4 oz) shredded swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries

POPPYSEED VINAIGRETTE:
2/3 cup salad oil
1/2 cup sugar
1/3 cup lemon juice
3 TSP poppyseeds
2 TSP finely minced red onion
1 TSP ground mustard
1/2 TSP salt

In large salad bowl, combine the romaince, cheese, cashews, pear and cranberries. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. YIELD: 12 servings.

Snickers Salad

This is a favorite that is so easy and could pass for a side salad or dessert.

3 red apples
3 green apples
(I usually use about 5-6 Fuji apples)
1 tub cool whip
2 large or 10 mini snickers bars, frozen.

Chop all of the apples into diced chunks. Toss in a bowl with cool whip. Smash the snickers bars in a Ziploc bag cover with a towel. Mix the snickers in with the apples and cool whip. Refrigerate until serving. Enjoy!!

Cafe Rio Shredded Pork Salad with Ranch Dressing

OK, I had not been to Cafe Rio until 6 month ago and the food indeed is yummy. My friend gave me this recipe which she got hand me down from all over Utah and she promised that this is the exact recipe for their Shredded Pork Salad with the green dressing. Real copy or not, this is divine. Enjoy!

Pork

Night Before:

3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Salad Dressing:

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.

I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum

Creamy Tomatillo Ranch Dressing

I guess this is a copy cat recipe from Cafe Rio.

1 package of Buttermilk Ranch dressing prepared according to directions
2 Tomatillos
1 Jalapeno
1/2 bunch of cilantro
juice from one lime
1 clove garlic

Add all ingredients into a blender until smooth.

I actually used buttermilk and mayonnaise for the ranch dressing. It says you can substitute milk for the buttermilk but I like the tanginess that buttermilk adds to the dressing.

Frog Eye Salad

1 3/4 C. cooked Acini de Pepe (approx. 1/2 a box)

Bring the following ingredients to a boil. Then turn to medium heat and cook until thick, about 10 minutes. Then cool a little.
1 C. Sugar
3 T. Flour
1/2 tsp. Salt
1 1/2 C. Pineapple Juice
1 T. Lemon Juice

Add cooked macaroni to cooled mixture.

Then before serving add:
2 cans of crushed pineapple (drained)
2 cans of mandarin oranges (drained)
1/2 bottle of maraschino cherries
1 large cool whip.
Chill & Eat