Texas Caviar

recipe from Chenae Duerden

1 can black beans
1 can black eye peas (I used garbanzo beans)
1 cup frozen corn
2 avocados
3 roma tomatoes
3 Tbsp minced green onion
3 Tbsp (or more) diced red onion
Cilantro, to taste
Lime juice, to taste
Olive oil, to taste
1 pkg Good Seasons Italian salad dressing mix

Combine all ingredients in a large bowl. Serve with tortilla chips.

Favorite Simple Salads

Around this time every year I get a case of Spring Fever. One of the symptoms is a strong craving for FRESH, light foods. At lunch time I let me kids eat their regular picky-kid lunches: peanut butter & honey or mac & cheese. But I make myself a big bowl of salad -- just the way I like it. Here are some of my favorite, simple salads that use just a few ingredients and always leave me wanting (and often making myself) more. There are worse things to crave, right? Oh -- does it cancel out the health benefits if I find myself drinking the dressing left in the bottom of my bowl? Here they are, my current Favorite Simple Salads....

Spanish- Style Avocado & Tomato Salad

I call this "Spanish-Style" because my sister who served an LDS Mission in Barcelona, Spain once told me that they make amazing salads with nothing but lime juice, olive oil, and salt for the dressing. I was  23 and it was the first time I realized you could create a perfectly dressed salad with simple, fresh ingredients AND without one of the Big 4 (Ranch, Italian, French, Thousand Island)...WHAT?!  This has been a salad that people often ask me for the "recipe" for. Sadly, I never measure so I don't have a recipe; sometimes it comes out perfect, sometimes soggy, and sometimes needs a little more this or that. But this is how I make it:

Chopped Lettuce (Romaine, Green or Red Leaf are my favs)

Tomatoes, diced

Avocado, diced

Red Onion, finely diced or sliced

Dressing:

Extra-virgin Olive Oil

Kosher Salt

Lemon or Lime, juiced

Caprese-Style Spinach Salad

I love what Balsamic Vinegar does to tomatoes and some Mozzarella. Buy a big bag of Spinach next time you go to the store and making a quick salad for lunch is a breeze.

Spinach

Tomatoes, diced

Mozzarella Cheese, cubed (confession: I usually cut up string-cheese)

Dressing:

Extra-virgin Olive Oil

Kosher Salt

Balsamic Vinegar

Radish & Cucumber Salad

Alright, so I don't normally have Radishes in my fridge, but we got a bunch in Saturday's Bountiful Basket (Food Co-op), along with a beautiful English Cucumber. After browsing Pinterest for some inspiration, I came up with this combo. I liked it so much (and so did my toddler!?!?) that I thought it was worth remembering and sharing. 

3-5 Radishes, thinly sliced

Half of an English Cucumber, diced or sliced

Spinach or Spring Mix

Dressing:

Extra-Virgin Olive Oil

Lemon, juiced

Kosher Salt

Freshly Ground Pepper

Parsley Flakes

Ensalada Chilena

Photo Credit

Here's another favorite dish from Chile. I love this salad. A lot. This is my own version of a staple Chilean Salad (or "Ensalada Chilena") that was always served at ward parties, backyard barbecues, and occasionally showed up on restaurant menus.

I never measure the ingredients for this dish, but I think a recipe would look something like this...

3-5 ripe tomatoes*, cut into wedges

1 medium onion, finely sliced into half-rings

2-3 Tbsp. olive oil

Juice of 1-2 lemons or limes (according to taste)

Sea Salt

1 tsp. of dried parsley (or coriander)

Diced avocado or cucumber, optional (this is not authentic to the salad, just something I like to add every once in a while)

In bowl toss onions in salt. Squeeze onions in hand to "temper" -- this takes away their sting and makes them easier to eat raw. Do this a few times until softened.

Add tomatoes, olive oil, lemon/lime juice, parsley, and salt to taste. Toss to combine.

*Tomato Note: I've just learned in the last couple years that putting your tomatoes in the fridge is "the worst thing you can do" for their flavor. I leave them in a bowl on the counter and they get really red, juicy and extra flavorful throughout the week.

Kale Salad with Oranges

Photo from Elana's Pantry

I was just telling my sister about this recipe the other day. I haven't made it since last Winter and I've been craving it lately. I realized that I never posted about this gem of a recipe, only linked to it in my menus. Here is a very healthy salad I hope to be biting into very soon.

Recipe from Elana's Pantry

1 bunch kale
1 Tbsp olive oil
¼ tsp Celtic sea salt (or whatever salt you have on-hand)
1 lime, juiced
1 tsp balsamic vinegar (I've used a poppy seed vinaigrette, instead)
1 Tbsp red onion, finely chopped
1 orange, peeled and sliced

Chop the kale into thin ribbons. Drizzle with olive oil and sprinkle with salt. Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.

Add the lime juice, vinegar, onion and orange. Allow to marinate for 10 minutes.

Quinoa and Black Bean Salad

Photo Source

This recipe has already made an appearance on this blog. It's one that my sister, Chenae gave me. I tried it again this week, but simplified it a bit for my picky pregnant palate. I made it as instructed, but omitted the cilantro and added only black beans, tomatoes, and avocado. It was simple and delicious. It also made the BEST leftovers after the quinoa had soaked in the juices over night. I just had to share this great recipe again and give it it's very own post. It's nice to find alternative sources of complete protein, so --- thanks, quinoa. And thanks, Chenae.

Recipe from Chenae Duerden

1 cup Quinoa, rinsed
2 cups water
1-2 Limes
Cilantro
Olive Oil
Salt

Lettuce or Spinach
Avocado, diced
Red or Green Peppers, diced
Tomatoes, diced
Black Beans, rinsed

Rinse quinoa well under cold, running water. You'll need a fine, mesh strainer for this or you can place a paper towel in a colander. Quinoa has to be rinsed because it has this funny taste/scent if you don't. Pour rinsed quinoa into 2 cups of boiling water and turn down the heat to medium. Cook for about 10 minutes and then turn off the heat and let it sit. When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. Transfer quinoa to a large salad bowl.

Chop cilantro and throw into quinoa. Squeeze fresh lime into quinoa mixture. Add salt and olive oil to taste.

The rest of the ingredients can be thrown into the quinoa, according to personal preference.

Asian Spinach Salad

Photo and recipe from This Week for Dinner

When we were visiting family in Idaho this Summer, my Mom and I made this salad one night for a group of 25+ people (including lots of kids). We ended up with two HUGE bowls and by the end of the meal, there were no leftovers. I have had 3 sisters ask me for this recipe already. I thought I'd better post it for all to see.

This week I think I'll try marinading the chicken in Choo's Chicken Marinade and maybe adding orange slices to the salad. We'll see how that goes ... can't wait!

Adapted from This Week for Dinner

1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts (optional)
3 chicken breasts, cooked and cubed – season heavily with lemon pepper
1 C. bean sprouts
Red or green bell pepper, diced

Red or green onion, diced

Dressing:
See the original dressing here. I'm sure it's wonderful, but I never have those oils in my pantry.

3 Tbsp. white vinegar

½ tsp. pepper
1/3 c. sunflower oil
¼ c. sugar
1/4 c. soy sauce (or more, to taste)

Mix dressing together, then drizzle over salad.

Wild Rice Salad

Photo Credit

My friend, Emily made this salad for a bridal shower a few months ago and I thought it was amazing. I loved the texture and the combination of flavors -- with the crunch of the almonds. Mmm! I asked for the recipe so that I could attempt to make it myself.

Recipe from Emily Bevan

1 box Long Grain & Wild Rice Mix (Uncle Ben's)
3 chicken breasts, cooked and diced
4 green onions, diced
1 red bell pepper, diced
1 bunch asparagus, blanched and cut
2 small avocados, diced
1 cup slivered almonds, toasted
Fresh lemon juice

Dressing:
1/3 cup rice wine vinegar
1/3 cup vegetable oil
2 cloves garlic, minced
1 Tbsp. Dijon mustard
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper

Prepare rice according to box directions; cool. Add the rest of the salad ingredients except lemon juice and avocado. Mix dressing in the blender then combine with salad. Store in refrigerator until ready to serve. A few minutes before serving, add lemon juice and avocado.

Makes 6 servings.

Dinner Guests: My Sisters

Photo Credit

I asked my sisters to share some of their favorite, staple meals at their homes. I've got plenty that I hope to feature here and there under the "Dinner Guests" label, but these are a couple that I am going to try this week...

Poppyseed Chicken

submitted by Chalonn Redd

2 c. sour cream

1 can cream of chicken soup

2 tsp. poppy seeds

2-1/2 c. cooked, cubed chicken

1-3/4 c. ritz cracker crumbs

1/4 c. melted butter

Mix sour cream, soup, and poppy seeds. Stir in chicken. Pour into greased, square baking dish. Combine crackers and butter. Sprinkle over top. Bake uncovered at 350 degrees for 25-30 minutes.

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Southwest Pitas

submitted by Ashley

Desired number or pitas

Shredded cheese

Lettuce

Salsa

Sour cream

1 can of black beans

1 can of corn

Grilled chicken

Cafe Rio Dressing

Preheat oven to 350 degrees. Sprinkle cheese on each pita and place in oven until cheese is melted. Top with lettuce and other desired toppings. Use whatever you want and it is very do-it-yourself and super easy. (Really simple way to change up leftover Cafe Rio stuff).

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Cilantro Lime Quinoa Salad

submitted by Chenae

1 cup quinoa, rinsed
fresh lime
cilantro
olive oil
salt

lettuce or spinach
avacado, diced or sliced
green peppers, diced
diced tomatoes
black beans

Rinse quinoa well under running water (make sure you have a strainer that works for this, quinoa is a small grain so you can't use a colander). Quinoa has to be rinsed because it has this funny taste/scent if you don't. Pour rinsed quinoa into 2 cups boiling water and turn down the heat to medium. Cook about 10 minutes and then turn off the heat and let it sit (you can make this early in the day if you want). When you turn off the heat it might look oatmeally, but give it 15+ minutes and it will become light and fluffy. It's a yummy texture. Transfer Quinoa to a large bowl.

Chop cilantro and throw into quinoa. Squeeze fresh lime into quinoa mixture (I usually use one lime). Add salt and olive oil to taste.

The rest of the ingredients can be thrown into quinoa, OR what we like to do is set them out individiually so that we can make our own quinoa salad. We had this last night for dinner and it was so ridiculously good. We served it with a side of asparagus (sprayed with olive oil, sprinkled with parm cheese, and cooked for 15 min at 400) and wedges of grapefruit.

BBQ Chicken Salad

I was inspired to try making this salad when I saw that Jane from This Week for Dinner had it on her weekly menu. She had tried this salad at a San Diego restaurant called Croutons. So I looked up the restaurant's menu and attempted my own version. Here's what I did:

2 Chicken Breasts + about 1/2 a bottle of BBQ sauce cooked in the slow cooker then shredded (I bet it would also be delicious cooked on the grill)

1 head of Romain Lettuce, chopped

1 can Corn, drained and rinsed (or from 1-2 ears of fresh corn)

1 can Black Beans, drained and rinsed

Cheddar Cheese, shredded

1-2 tomatoes, diced

Cilantro, chopped

Avocado, diced

Ranch Dressing

The restaurant served their salad with...what else?....cornbread croutons. I skipped this part but I bet it would be tasty with those or some crushed corn chips for some extra crunch.

California Lettuce Wraps

Photo and similar recipe found here.

2 ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp red onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
Kernels from 1 ear of corn, uncooked
2 tsp fresh lime juice
6-8 large romaine lettuce leaves
Meat, optional (shredded chicken, deli meat, etc.)

In a medium sized bowl, mash the avocado. Add all other ingredients and stir until well mixed.
Spread 2-3 tablespoons of mixture onto lettuce leaves and wrap.

Season Salad

Recipe from RootStock Magazine.

Makes 4 Servings

2 c. vegetables (blanched asparagus or beans, chopped cucumbers or zucchini, etc.)

1 1/2 c. tomatoes, coarsely chopped

1/2 c. cheese (diced, shredded or crumbled)

1/4 c. sweet onions, thinly sliced

1/4 c. olive oil

3 Tbsp. balsamic vinegar

Fresh herbs to taste, chopped (dill, basil, cilantro, parsley, etc.)

2 tsp. garlic, minced and mashed with fork

Salt and pepper to taste

5-6 c. stale (but not hard) bread cubes

Toss all ingredients except bread in large salad bowl. If time permits, let the mixture stand at room temperature to develop flavor, tossing occasionally for about 1/2 hour. Toss in bread and serve immediately.

Mandarin Chicken Salad

3 c. Chicken, cooked and diced

1 c. Celery, diced

2 Tbsp. Lemon Juice

1 Tbsp. Onion, finely chopped

3/4 c. Mayonnaise

1 (11 oz) can Mandarin Oranges, drained

1 c. Grapes, halved

1 tsp. Lemon Pepper

1/2 c. Pecans, chopped and toasted

In a medium bowl combine chicken, celery, lemon juice, onion, mayo, oranges, grapes and lemon pepper. Cover and chill for 1 to 2 hours. Fold in pecans just before serving. 

Taco Salad

Phyllis Bond

1 lb. Hamburger/Chicken

1/2 pkg. Taco Seasoning mix

1 chopped Onion

2 Tomatoes, diced

Avacado, diced

1/2 lb. Cheddar Cheese, shredded

White or Kidney Beans

1 Head Lettuce, Shredded

Olives, optional

1 bottle Thousand Island dressing

Doritos or Fritos

Brown meat. Assemble salad. Crush chips over individual salads. 

Cottage Cheese Jello Salad

Photo Credit

Is it just me or does Jell-o seem kind of old school?? This was always my favorite dessert/side salad growing up. Maybe because it's pink and fluffy. It seems we'd often have it at Sunday dinners or family gatherings. During college I remember making it a few times for friends or roommates and it was always a hit.

Recipe from Mom Christensen

1 large box Jello (any flavor, but I prefer strawberry)
1 pint cottage cheese
9 oz. tub Cool Whip (or 1 pkg. prepared Dream Whip)
1 can mandarin oranges, drained

1 can pineapple chunks, drained

Any other fruit of choice -- canned or fresh (bananas, grapes, peaches, fruit cocktail, strawberries)

Pasta Salad

I learned how to make this salad from observing my college roommate, Linda. She'd either make a big bowl to last herself a few days or we'd make it to take to potlucks with friends. It's SO easy, fast, and the perfect Summer side dish.

Recipe inspired by Linda Yamamoto

1 pkg [rainbow] Pasta Spirals, cooked according to package instructions
1-2 Bell Peppers, diced

2-3 Tomatoes, diced (or pint of cherry tomatoes, cut in half)
2-3 c. fresh chopped vegetables (carrots, cucumber, broccoli, celery, olives, green or red onions)
1 cup mozzarella cheese, cut into cubes (use string cheese -- it's faster)
1 small bottle Italian dressing

Chicken & Cabbage Salad

Adapted from my Mom's recipe

Toast:
½ c. sliced Almonds
¼ c. sunflower seeds

1-2 Tbsp. sesame seeds (optional)

Toss on a baking sheet and toast in oven OR toast them in a pan over medium heat.

Chop:
½ large head of cabbage, shredded
1 bunch of green onions, diced
2 c. cooked, cubed chicken (I like to season w/ lemon pepper & lemon juice)

1 orange, peeled and cut into bite-size pieces (optional)

1/2 red pepper, diced or julienned (optional)

Dressing:
3 Tbsp. white vinegar
½ tsp. pepper
1/3 c. sunflower oil
¼ c. sugar
3 Tbsp. soy sauce

Toss vegetables and chicken together in a large bowl. Add toasted nuts and seeds. Drizzle dressing over top, then toss to coat. Chill in fridge. If using, add orange pieces just before serving.

Spinach Strawberry Salad

Spinach

Sliced strawberries
Sliced red onion
Bean sprouts
Sliced mushrooms (opt)
Sesame seeds (opt)
Grated Swiss/mozzarella cheese (opt)

Dressing:
½ c. Oil
¼ c. Vinegar
¼ tsp. Worcestershire sauce
½ c. Sugar
¼ tsp. Paprika

Teriyaki Chicken Salad

Make Teriyaki Sauce ahead:
½ c. soy sauce
2 Tbsp. sugar
1/8 tsp. garlic
½ tsp. ginger
1 Tbsp. worschchestershire sauce
2 Tbsp vinegar

Marinate raw chicken tender in a little sauce for a few hours. Grill or broil for 4-5 minutes. Cut up lettuce, carrots, tomatoes, green peppers, sprouts, etc. Combine veggies, 1 can mandarin oranges, and sunflower seeds.

Top with Poppy Seed Dressing:
½ c. sugar, 2 tsp. dry mustard, 2 tsp. salt. Stir until smooth.
2/3 c. red wine vinegar. Add and mix well.
Add 2 cups salad oil A LITTLE AT A TIME, using blender to mix well. Stir in 3 Tbsp Poppy seeds by hand. Add red food coloring.

BBQ Chicken Salad

From Chalonn Redd

1 avacado
2 tomatoes
1 cucumber
Head of lettuce (romaine or green leaf)
½ c. ranch dressing
¼ c. barbeque sauce
tortilla chips
chicken breast, grilled and sliced

Prepare on dinner plates. Throw shredded lettuce on place with sliced avacado, tomato, cucumber, and strips of grilled chicken. Put chips on outside edge of lettuce. In small bowl mix ranch dressing and barbeque sauce and drizzle on top of salad as dressing. VERY YUMMY!