Heidi's Taco Salad

Heidi's Taco Salad

recipe courtesy of Carrie Law

1 bag of mixed baby greens (or 1 head of green leaf lettuce, washed and torn into small pieces)

3 roma tomatoes, cored and diced

1 mango, peeled and diced

½ of a red or yellow bell pepper, diced

1 small can of corn (I use Trader Joes frozen corn--heated, of course), drained

1 can of black beans, rinsed and drained

1 avocado, diced and tossed with juice from half a lime

¼ cup real bacon bits (REAL people!)

1 cup shredded pepper jack cheese (or whatever you have on hand)

½ cup crisp tortilla strips or crushed tortilla chips

2 boneless skinless chicken breasts, sliced into thin strips

2 T. taco seasoning

2 T. water

1 cup Lighthouse brand jalapeno ranch dressing

¼ cup minced fresh cilantro

juice from 1 ½ limes

¼ t. chipotle chili powder

In a large nonstick skillet, cook the chicken breasts until juices run clear, adding the seasoning and water for the last few minutes of cooking. Remove to a plate and spread out in a thin layer so that it will cool quickly. Place all of the ingredients down to the tortilla strips into a large salad bowl. Once the chicken is cool, add it to the rest of the salad. Mix the last four ingredients together until blended and pour over the salad. Toss until evenly coated, and serve immediately

Winter Fruit Salad

Winter Fruit Salad

recipe courtesy of Erin Seymour

1 lg Romaine lettuce torn in pieces

4 oz. Swiss cheese, grated

1 c. cashews (pieces)

¼ c. craisins

1 apple, cubed

1 fresh pear, cubed

Dressing
1 c. sugar

1/3 c. lemon juice

2 tsp onion, finely chopped

1 t Dijon mustard

1 t salt

2/3 c. vegetable oil

1 T poppy seeds

Mix in blender all ingredients except oil and poppy seeds. Start blending, then add oil while processing. Add poppy seeds at the end and blend.

Spinach Salad

Spinach Salad
recipe courtesy of Janay Hunt

Spinach Salad Dressing:
1/4c. vege oil
1/2 to 3/4 cup sugar (whatever your taste is)
1/4c. Apple cider vinegar
1 tablespoon lemon juice
1 1/2 teas. dry mustard
1 1/2 teas Paprika
1/2 teas. Salt
1/2 teas. ground ginger

Salad:
2 lbs. Fresh Spinach
1/2 lb bacon (cooked)
Monterey Jack cheese (eyeball for your taste)
1/2 purple onion (sliced thinned)
Mushrooms (sliced thinned)
Gorgonzola cheese
Cubed ApplesDried Cranberries
***And anything else you like****

Broccoli Salad

Broccoli Salad
recipe courtesy of Laura Bouck

Green Salad

Green Salad
recipe courtesy of Ginnie Kimball

Salad:
1 head iceberg lettuce
1 head red leaf lettuce
1 head green leaf lettuce
4 oz. freshly grated parmesan
6-8 oz. freshly grated mozzarella
4 oz roasted slivered almonds
1/2 lb bacon, cooked and crumbled

Dressing:
1/4 c chopped purple onion
1/2 c red wine vinegar
1 t salt
2 t dry mustard
1 c sugar
1 c vegetable oil

Toss salad ingredients in a large bowl. Blend the onion, vinegar, salt, mustard and sugar in a blender. Add vegetable oil gradually while still blending. Add dressing to salad right before serving and toss. Note: the dressing makes more than you need so either half it or just put it in your refrigerator and save for the next time.

To save time, buy the bagged lettuce.

Pasta Salad

Pasta Salad

recipe courtesy of Kim Cutting