Salad Recipes

Wild Rice Salad

2 boxes Uncle Bens long grain/wild rice mix with 23 seasonings
1 lemon, juiced
2-3 chicken breasts, cooked & diced
4 green onions, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
3 oz fresh pea pods, ends removed
2 med. avocadoes, diced
1 c. pecans, toasted
1/4 c. cilantro chopped (optional)

Cook rice according to package directions with lemon juice added. Mix all salad ingredients except avocado & pecans. Add dressing to salad and refrigerate 4 hours. Just before serving add avocadoes & pecans.
*For formal events: Serve on top of green leaf lettuce leaves with a garnish of cooked asparagus and pecans.
Dressing:2 cloves garlic1 T Dijon mustard1/2 t salt1/4 t sugar1/4 t pepper1/3 c seasoned rice wine vinegar1/3 c canola oil Combine ingredients in blender and liquefy. Cover and refrigerate. (Can be made a day ahead, just toss with salad 4 hours before serving.)

Napa Cabbage Salad

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3oz) package ramen noodles, broken

2 tbs sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tbs soy sauce

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees

3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degree oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to boil, let boil 1 minute. Remove from heat and let cool.

5. Combine dressing, crunchies, and cabbage immediately before serving.

Serve right away or crunchies will get soggy.

Chinese Chicken Pasta Salad

1/4 cup sesame seed fried in

1/4 cup oil

12 oz corkscrew pasta cooked and drained

3 cups cooked, diced chicken

1/2 cup olive oil

1/3 cup soy sauce

1/3 cup rice vinegar

3 tbs salt

1/4 tsp pepper

Marinate 4-8 hrs or overnight. Last minute add: 1/4 cup fresh parsley, 1/2 cup green onion and 8 cups spinach.

Greek Vegetable Rotini Salad

4 oz tricolored rotoni, uncooked (2 cups uncooked pasta)

1 1/3 cups seeded and chopped tomatoe

1/4 cup finely chopped red onion

2/3 cup thinly sliced greeb bell pepper (about 1 small)

12 kalamata olives

1/3 cup (1 1/3oz) crumbled tomato-basil feta cheese

2 tbs chopped fresh basil

1/4 tsp ground pepper

3 tbs fat-free balsmic vinaigrette

1. Cook pasta according to package directions; drain. Rinse pasta under cold water, drain and set aside.

2. Combine tomatoe, onion, and bell pepper, add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill one hour.

Pear Cream Cheese Salad

1 large can pears

1 large packet lemon jello

8 oz cream cheese

8 oz cool whip

Drain pears and reserve syrup. Add enough water to reserved syrup to make 2 cups. Bring to boil. Add lemon jello and stir until dissolved. Add 8-10 ice cubes. Blend pears and cream cheese. Mix with jello. Fold in cool whip. Refrigerate overnight.