Category Archives: Salad

Chinese Chicken Salad

Who doesn’t love chinese chicken salad.  It’s one of my favorite things to make during the summer.  This one was a little more work than the one that I usually make but it was worth it.  Super tasty!

2-2 1/2 pounds nappa cabbage (I just used a regular head of cabbage)
5 green onions (I omitted these because my husband doesn’t like onions)
2 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
3-4 chicken breasts (I added these to make it more a meal than just a salad)
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Thinly slice your cabbage and place in a bowl.  If you choose to use the onions place with the cabbage.  Crush your Top Ramon.  Heat the butter in a saucepan and add top ramon, sesame seeds and almonds.  Cook the mixture stirring frequently until everything turns a nice toasty brown.  Set the crunchy mixture aside to cool.   IF YOU CANNOT FIND PEANUT OIL DO THIS……..Place 3 T of peanut butter into a glass measuring cup.

pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.
Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.  Stir it all around until the peanut butter dissolves.
In medium saucepan pour sugar, oil, rice vinegar and soy sauce.  Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.  When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to  coat. Serve immediately.   Enjoy!

Autumn Chopped Salad

This is super yummy and for a warm day it’s absolutely perfect.  Even for a not so warm day it’s perfect.  With some yummy bread it’s a delicious meal.


Autumn Chopped Salad

*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped (I omitted the pears just because I didn’t have any)
*1 cup dried cranberries
*1 cup chopped pecans (I even sugared my pecans)
*8 slices thick-cut bacon, crisp-cooked and crumbled (canned bacon bits, the real bacon works great)
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.


I don’t like to add the dressing directly to the salad because everyone likes their salad a certain way, and also if you have left overs it won’t get soggy.  (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Fruit & Spinach Poppy Seed Salad

It’s not too late to squeeze in a little salad before it gets too cold.  Here’s a yummy salad if you want something new to eat.

1 bunch fresh spinach
1 bunch romaine lettuce

*1/2 cup fresh strawberries, sliced
*1 can mandarin oranges, drained
*1 medium apple, thinly sliced
*1/2 cup crasins

1 cup rice noodles
1/2 cup cashews
1/2 cup caramelized sliced or slivered almonds
3 Tbsp sugar

*All fruit can be added when in season; but salad is delicious with any two ingredients listed above.

Caramelize almonds by toasting sugar and almonds in a large sauce pan, striring constantly on loew heat 15 minuets or until almonds are brown.  Then, gradually increase heat to medium so sugar will melt and glaze almonds.  Immediately pour onto a plate to cool and break apart like peanut brittle.  (this step is optional: add plain sliced almonds if desired.)

You can aloter amounts to your preference on any of these ingredients.  Combine all ingredients making sure to add rice noodles and nuts last so they won’t get soggy.

Poppy Seed Dressing

3/4 cup Vinegar
1 1/2 cup Canola Oil
3/4 cup Sugar
1/2 tsp Dry Mustard
1 Tbsp Poppy Seeds
1/2 tsp Salt

Pour vinegar and oil in blender, add dry ingredients.  Mix until smooth.  Stir in poppy seeds by hand.

Roasted Shrimp and Orzo Salad

Here’s another yummy salad we tried tonight.  mmm mmm mmm…we are loving us some salads
  • Kosher salt
  • Olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice, 3 lemons (I only used 2)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts (i seriously only used maybe 1/4 cup)
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion (i didn’t use this onion, i felt like there was enough onion but we aren’t onion people so you might like the red onion)
  • 3/4 pound feta, large diced
  • I also added some cherry tomatoes because we had them in the fridge and they tasted great with the salad


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al denteDrainand pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pandrizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley,cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Chicken Mango Orzo Salad

YUM YUM YUM!!!  Enjoy a yummy salad during the hot summer nights.  Loved this dish and will definitely make again throughout this summer.

1 1/2 cups – uncooked orzo. Cook (according to package directions), drain and toss w/a splash of olive oil,
3 cups – cooked chicken breast, cubed and seasoned w/salt and pepper
1 cup celery, chopped small,
1/2 cup green onions, chopped small (i definitely didn’t use this much and am thankful I didn’t, i probably used 1/4 cup)

Dressing: (I cut this in half and again, was grateful I did…I don’t like a salad to be over powered with dressing)
1 cup mayonnaise
1/2 cup mango chutney
1 – 2 Tbsp. curry powder
2/3 cup toasted coconut
2/3 cup roasted sunflower seeds
Mix together dressing. Add first 4 ingredients. Top w/toasted coconut and sunflower seeds.

Snicker Salad

Who says a salad has to be healthy???  Here’s a favorite of my brother in laws.  When we lived closer to family and went to family functions he would always beg me to make it.  I just got a text from my sister in law asking for this recipe because they were getting together for Mother’s Day and Jon requested it…so this post is dedicated to Jonny.

1 package of vanilla pudding
1 cup of milk
4 granny smith apples
3 bananas
3-4 (or 5) snicker bars
mix and then fold in 8 oz package of cool whip

It’s delightful and I promise it will be all gone before there are seconds!

Brown Rice Salad

It’s getting warm and that means my husband doesn’t like to eat warm food so salad time it is.  I am ALWAYS looking for salad recipes so if you have one pllleeeaaasssseee  share them.  Here’s one we eat quite often.  I found it on Allrecipes but have altered it.

2 cups water1 cup brown rice
1 can of chicken
1/4 cup diced red onion
1/4 cup of carrots cute julienne
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Put it simply…mix it all together!  The best part is, add whatever else you like.  We’ve experimented with cheese and nuts and it’s all pretty yummy!!