APPLE SPINACH SALAD Kimberly Oakes Kitchen

APPLE SPINACH SALAD Kimberly Oakes Kitchen

Posted by Parties and Patterns on 3:34 PM in salad,

MAKING THE SALAD:

1 large bunch spinach

1/3 cup sliced almonds sugared and roasted

6 strips bacon cooked

3 tablespoons sliced green onion

1 large red apple

DRESSING:

1/2 cup oil

6 tablespoons wine vinegar

1/4 tsp salt

1 tsp dry mustard

2 tsps. sugar

1/4 tsp. pepper

Mix together and toss over salad. Enjoy!

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CURRIED CHICKEN SALAD Barb Stanley's Kitchen

CURRIED CHICKEN SALAD Barb Stanley's Kitchen

Posted by Parties and Patterns on 3:30 PM in salad,

MAKING THE SALAD:

2 qts. cooked chicken, cubed

1 can sliced water chestnuts, drained

1 16 oz. can pineapple chunks drained

1 lb. seedless green grapes

2 cups celery sliced

1 cup sliced almonds

3 cups mayonnaise

1 tablespoon curry powder

2 tablespoons soy sauce

2 tablespoons lemon juice

Combine chicken, water chestnuts, pineapple, grapes, celery and almonds.

In large bowl, mix mayonnaise with curry powder, soy sauce and lemon juice.

Add to chicken and toss well.

Chill several hours.

Serve on bed of lettuce.

Top with remaining almonds and serve.

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SPINACH SALAD Barbara Jones Kitchen

SPINACH SALAD Barbara Jones Kitchen

Posted by Parties and Patterns on 3:19 PM in salad,

MAKING THE SALAD:

1 can mandarin oranges

1 1/2-2 lbs. spinach

1/2 iceberg lettuce

1 cup Swiss cheese

1 red pepper chopped

1/2 lb. mushrooms sliced

1/2 red onion sliced

1/2 cup sugared almonds

Bryanna's Poppy See Dressing

Combine all ingredients and Enjoy!

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RASBERRY JELLO SALAD Lois Gillen's Kitchen

RASBERRY JELLO SALAD Lois Gillen's Kitchen

Posted by Parties and Patterns on 4:38 PM in salad,

MAKING THE SALAD:

2 cups gram cracker crumbs 

6 tablespoons powdered sugar mixed with 1/2 cup melted butter

Spread 2/3 of the gram cracker mix on the bottom of a 9x12 cake pan. 

Mix 2 1/2 cups boiling water with a 6 ounce package raspberry Jello. Add 1/2 cup sugar, 2 tablespoons lemon juice and two 10 ounce packages frozen raspberries with juice. Let partly set. 

Whip 1 pint whipping cream and sweeten with 1 cup powdered sugar. Soften an 8 ounce package cream cheese with a little milk. Fold this into the whipped cream. 

Put layer of whipped cream on top of cracker crumbs then a layer of Jello. Repeat layers ending with the whipped cream. 

Sprinkle 1/2 cup chopped pecans on top. Let set in refrigerator.

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Delicious Kale and Quinoa Salad

Delicious Kale and Quinoa Salad

Posted by Parties and Patterns on 8:51 PM in ana's corner, salad,

Ana's Corner

With summer upon us, it's time to turn off the oven and make some cooler recipes, like this Delicious Kale and Quinoa Salad.  Full of super foods and a delicious blend of flavors, this salad will be a hit with everyone who likes their veggies (even my two-year-old loves it!).

Delicious Kale and Quinoa Salad

2/3 cup quinoa

1 1/3 cup water

1 bunch kale, torn into bite-size pieces (I tear off the thicker parts of the stem)

1 large pepper of choice, diced (I prefer red, or sometimes I just a large handful of the smaller sweet peppers)

1/2 cucumber, diced

1/4 small onion, diced finely (sometimes I use sweet onions, sometimes I use purple onions)

1 avocado

Feta cheese

Dressing

1/4 cup olive oil

2 tbsp. lemon juice

1 1/2 tbsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. pepper

Bring the quinoa and water to boil, then cover and reduce heat to medium low.  Simmer until all water is absorbed (15-20 minutes).

Steam the kale (this removes some of the bitterness, you don't have to steam it). I put my kale in the glass bowl I'm using for the salad, still wet from rinsing.  Then I cover the bowl with saran wrap (with one corner lifted) and put in the microwave for 30-40 seconds. Chop all the other veggies and add to the kale. I leave the avocado and the feta off of the salad until it's ready to be eaten. Whisk the dressing ingredients together and then drizzle over the kale/veggies.  Once the quinoa is done, stir that in as well (I do it while it's still hot--this also softens the kale).  My husband doesn't eat veggies so I make this big bowl of salad and eat it throughout the week.  I just add chopped avocado and feta to each bowl as I eat it so that the salad stays fresher.  This salad is delicious served cold, but I actually really enjoy it served warm as well (especially on chilly days).  I heat each bowl of salad for one minute in the microwave (with the avocado and feta on it) and the warm, gooey goodness is just too yummy to be true! 

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Awesome Potato Salad

Awesome Potato Salad

Posted by Parties and Patterns on 5:41 PM in ana's corner, salad,

An Easy Potato salad recipe that everyone will love.

(Ana's kitchen)

My husband loves potato salad so I'm always looking for good recipes!  This is a really great recipe that has a great combination of flavors without anything being too strong. This recipe makes a large bowl full of potato salad.

Awesomely Easy Potato Salad
6 large potatoes (or 8 medium)
1 1/2 cups mayo
2 tablespoons salad vinegar (or cider vinegar)
1 tablespoon mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon pepper
2 jalapeno peppers (seeded and diced)
4 hard-boiled eggs (peeled and diced)
paprika


Boil the potatoes (you can boil them and then peel and dice them after,but it's faster if you peel and dice them first and then boil them).  For all of my vegetables I just use my ChopChop and that makes it really fast.  I use the larger setting for the potatoes and the eggs and the smaller setting for the jalapenos.

While your potatoes are boiling (don't forget to boil and dice your eggs too), mix the mayo, vinegar, mustard, salt, pepper, garlic and onion powders together in a bowl.  Set aside.

Add the boiled/diced potatoes, the eggs, and the jalapenos into a large bowl.  Drizzle with dressing and stir to mix.  Sprinkle with paprika and serve!

Hopefully you loved this yummy, easy potato salad!

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Creamy Asparagus Pasta Salad

Creamy Asparagus Pasta Salad

Posted by Parties and Patterns on 10:03 AM in Bridal Shower, salad,

Salad:

You can do the three steps below the day before you serve the salad.

Cook 1lb Farfalle noodles ten minutes. Drain.

Heat for a few minutes:
1/3 C. Olive oil, with
6 sliced green onions (whites and stems) (or 1/2 bunch or 2.5 oz)
4 TBSP Minced Garlic (from a jar)
Mix with noodles. Store in Ziplock Bag in fridge.

Blanch 1 bunch thin Asparagus (cut into 1 1/2 inch pieces) 3 min (or till just tender...don't overcook). Rinse in cold water. Store in Bag in fridge.

Day of prep:

Heat:
1 pint cream, with
2 tsp. salt
1/4- 1/2 tsp. pepper

Place noodles in a bowl. Add Asparagus, plus
1/4 C. finely chopped Flat Leaf Parsley
2 (ish) C. chopped rotisserie chicken (more or less is fine)

Pour warm cream mixture over noodles.

Add 2 TBSP Lemon Juice mix gently

Serve topped with:
Toasted Pine Nuts and
Parmesan Cheese shavings

Makes 11-12 Cups (1 C is a good serving)

A friend gave me this delicious pasta recipe.  My daughter made it for a bridal shower and it got rave reviews.  Enjoy!

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Chicken Pasta Salad

Chicken Pasta Salad

Posted by Elaine on 7:44 AM in salad, summer,

Putting The Pasta Salad Together: 

1 pound cooked shredded chicken
1 pound cooked rotini noodles
2 heads broccoli, finely chopped (smaller the better)
1 red pepper, chopped
1 green pepper chopped
1 can sliced olives
1 cup shredded cheese

Dressing:

2 enveloped dry Italian Dressing Mix
6 tbsp. apple cider vinegar
4 1/2 tbsp water
1/2 cup oil

Combine cooled chicken, chopped vegetables, and olives.  Set aside.  Whisk together dressing ingredients and pour over vegetables and chicken.  Mix together.  Add cheese and fold together.

Refrigerate 1 hour before serving.

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