Grilled Mexican Corn Salad

Ingredients:
3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
Salt and pepper to taste
2/3 cup crumbled feta cheese
1/3 cup chopped chives or cilantro

Directions:
Cut limes in half and squeeze juice to equal about ¼ cup. Set aside.
Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop.
Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice.

Spring Ambrosia

Fresh pineapple, mango and oranges with a dressing of coconut and orange juice - that's a recipe for deliciousness!


Ingredients:
· 4 cups fresh pineapple, cut into 1-inch cubes
· 4 cups mango, cut into 1-inch cubes
· 4 cups orange sections
· ½ cup cream of coconut
· ½ cup fresh orange juice
· Garnish: chopped toasted macadamia nuts, toasted coconut

Directions:
1. In a large bowl, combine pineapple, mango, and orange sections.
2. In a small bowl, whisk together cream of coconut and orange juice. Add juice mixture to fruit mixture, tossing gently to coat.
3. Garnish with macadamia nuts and toasted coconut, if desired.

BLT Pasta Salad

Ingredients:
2 1/2 cups uncooked bow tie pasta
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
8 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1/4 cup Ranch dressing
2 tablespoons barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions:
Cook pasta according to package directions. Drain and rinse under cold water.
In a large serving bowl, combine the pasta, chicken, tomato and bacon.
In a small bowl, whisk together the mayonnaise, ranch dressing, barbecue sauce, vinegar and pepper.
Pour over pasta mixture; toss to coat evenly.
Can serve immediately or chill.

Romance in a Bowl Salad

Ingredients:
· 4 cups baby salad greens
· 1 carrot, peeled and sliced
· 2 green onions, chopped
· 6 strawberries, hulled and sliced
· 12 fresh raspberries
· 1 teaspoon minced garlic
· ¼ cup chopped walnuts, chopped
· ¼ cups seasoned almond slices
· ¼ cup dried cranberries
· ¼ cup crumbled feta cheese
· ½ cup seasoned croutons
· ½ cups herb vinaigrette salad dressing, or to taste


Directions:
In a large bowl, toss together the salad greens, carrot, green onions, strawberries, raspberries, garlic, walnuts, almond slices, cranberries and feta cheese. Divide between two salad bowls.
Top each bowl with some croutons and serve with vinaigrette dressing.

BBQ Chicken Salad with Creamy Avocado Dressing

Ingredients for Salad:
· 4 boneless, skinless chicken breasts
· Salt and pepper, to taste
· ½ cup BBQ sauce
· 6 cups romaine lettuce, sliced or torn
· 1 cup cherry tomatoes, sliced in half
· 1 cup whole kernel corn
· 1 cup black beans, drained and rinsed
· 4 strips bacon slices, cooked and cut into 1 inch slices
· ¼ cup cilantro, chopped

Ingredients for Creamy Avocado Dressing:
· 1 medium avocado, peeled, cored and diced into large chunks
· ¼ cup cilantro
· Juice of 1 lime
· 1 green onion, with ends snipped off
· 1 clove garlic or 2 teaspoons minced garlic
· ¾ cup buttermilk
· ¼ cup mayonnaise
· Salt and pepper to taste

Directions for Salad:
Season the chicken with salt and pepper and toss in BBQ sauce. Cook chicken on a grill or grill pan until cooked through, basting with remaining sauce throughout cooking process. Let the chicken cool and then slice.
Begin layering salad with lettuce, tomatoes, corn, beans, bacon and cilantro.
Drizzle with dressing. 

Directions for Dressing:
Puree all ingredients in a blender until smooth. Store any remaining dressing in refrigerator.

Strawberry Avocado Salad

Ingredients:
¼ cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups sliced fresh strawberries
1 large avocado, diced
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
4 cups fresh romaine lettuce

Directions:
Whisk together lime juice, olive oil, honey, pepper, and salt in a large bowl.
Add sliced strawberries, diced avocado, sliced green onions, and chopped cilantro.
Toss to coat, and serve over romaine lettuce.

Strawberry Avocado Salad

Ingredients: 

• 2 tablespoons white sugar 
• 2 tablespoons olive 
• 4 teaspoons honey 
• 1 tablespoon cider vinegar 
• 1 teaspoon lemon juice 
• 2 cups torn salad greens 
• 1 avocado, peeled, pitted and sliced 
• 10 strawberries, sliced 
• ½ cup chopped pecans 

Directions:
1.  In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2.  Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
3.  Drizzle dressing over everything, then sprinkle with pecans.
4.  Refrigerate for up to 2 hours before serving, or serve immediately.

Roasted Vegetable Salad

Ingredients for Salad:
· 1 pound small red potatoes, quartered
· 2 medium ears sweet corn, halved
· 1/2 pound baby Portobello mushrooms, halved
· 1 medium sweet red pepper, cut into strips
· 2 medium leeks (white portion only), cut into 2-inch lengths
· 1/4 cup plus 2 tablespoons olive oil, divided
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 pound fresh asparagus, cut into 2-inch lengths
· 2 garlic cloves, minced
· 1/2 teaspoon crushed red pepper flakes
· 2 cups cubed French bread
· 10 cherry tomatoes, halved
· 1 cup crumbled feta cheese
· 1 cup thinly sliced fresh basil leaves

Ingredients for Dressing:
· 1/3 cup olive oil
· 1/4 cup red wine vinegar

Directions:
1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° degrees for 20-25 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, sauté asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
4. Combine oil and vinegar; drizzle over mixture and toss to coat.

Crunchy Cranberry Salad

I have made this salad for 30 years.  It was my grandmother's recipe.  I remember seeing her precious old hands hold the recipe reading closely the ingredients and the plate she served it on.    I'm not a true fan of the jellied cranberry sauce (sorry Ocean Spray, it's nothing personal) so to me, this makes for a great alternative.  I've used both a mold and casserole dish and both work perfectly.  And the added plus is that you really should make it the day before and refrigerate.  So that's one less thing to prepare on Thanksgiving Day.  It's a keeper!

Crunchy Cranberry Salad 

Ingredients:
· 1 (3 ounce) package strawberry gelatin
· 1 (3 ounce) package raspberry gelatin
· 2 cups boiling water
· 1 (10-ounce) package frozen sliced strawberries, partially thawed
· 1 (15 ¼ ounce) can crushed pineapple, undrained
· 1 (16-ounce) can whole berry cranberry sauce
· 1 cup chopped celery
· 1 cup chopped pecans

Directions:
1. Dissolve gelatins in boiling water and let cool.
2. Add strawberries, pineapple, cranberry sauce, celery and pecans
3. Spoon into a 12x8 dish or favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
4. Unmold onto lettuce-lined plate.

This recipe is best made the day before serving.

Avocado Feta Salsa

Ingredients:
4 Roma tomatoes, chopped
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley or cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
2 avocados, chopped
Tortilla chips

Directions:
1. Stir together first 8 ingredients. Gently stir in avocado just before serving.
2. Serve with tortilla chips.

Bacon Potato Salad

Ingredients:
· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste

Directions:
1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions, dill, salt and pepper. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

Apple, Pear and Walnut Salad

Ingredients:
2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins or craisins
4 apples, preferably use 2 to 3 different kinds
2 pears
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions:
In a large bowl whisk together vinegar, orange juice, zest, and raisins.
Core and cube apples and pears.
Add fruit and walnuts to a bowl and drizzle with oil.
Toss well to combine. Season, to taste, with salt and pepper.
Refrigerate 1 hour before serving.

Pork Tenderloin and Tomato Salad

Ingredients for Salad:
1 1-lb. pork tenderloin
1 Tbsp. coarsely ground pepper
¾ tsp. salt
2 Tbsp. olive oil
1 5 oz. package spring mix, thoroughly washed
3 large tomatoes, cut into ½ inch thick slices
Garnish: cooked and crumbled bacon

Ingredients for Warm Bacon Vinaigrette:
4 bacon slices
4 Tbsp. minced shallot
2 Tbsp. minced garlic
3 Tbsp. brown sugar
6 Tbsp. orange juice
5 Tbsp. balsamic vinegar
3 Tbsp. ground mustard
1/3 cup olive oil
½ tsp. salt


Directions for Salad:
Preheat oven to 400 degrees.
Rub pepper and salt over pork. Cook in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer to a 13x9 inch pan.
Bake for 15 minutes or until a meat thermometer registers 155 degrees. Let stand 10 to 12 minutes.
Cut pork into ¼ inch slices. Divide greens among 4 plates; arrange tomato slices and pork over greens.
Serve immediately with Warm Bacon Vinaigrette.

Directions for Dressing:
Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon and drain on paper towel; crumble for garnish. Reserve 2 Tbsp. drippings in skillet.
Cook shallots and garlic in hot drippings over medium heat, stirring occasionally, 3 minutes or until tender. Add brown sugar and cook, stirring constantly, 1 minute or until sugar is dissolved.
Process shallot mixture, orange juice and remaining ingredients in a blender until combined.

Roasted Potato Salad

Ingredients:
2teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
Vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:
Preheat oven to 450 degrees.
To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool.
Combine potatoes, onions, parsley, and bacon.
To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
Add vinaigrette to potato mixture; toss well. Serve immediately.
Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Strawberry Shortcake Salad

Ingredients:
· 1 (3.4 ounce) box instant vanilla or white chocolate pudding mix
· 1 cup milk
· 1 (8-ounce) container Cool Whip
· 1 ½ cups mini marshmallows
· 3 cups angel food cake cubes
· 2 cups diced strawberries

Directions:
1. Whisk together pudding mix and milk until thickened. Slowly stir in Cool Whip until mixed well.
2. Add the marshmallows, cake cubes and strawberries and stir gently. Refrigerate until ready to serve.

Grilled Shrimp Pasta Salad

Ingredients:
3 cups uncooked small pasta shells
1 pound peeled, deveined and de-tailed small shrimp
½ cup sour cream
½ cup mayonnaise
2 tablespoons horseradish sauce
1 teaspoon salt
1 teaspoon pepper
1 large cucumber, seeded and chopped
2 celery ribs, thinly sliced

Directions:
Cook pasta according to package directions. Drain and rinse with cold water.
While pasta is cooking, grill shrimp over medium heat either on outdoor grill or grill pan.
In a large bowl, mix together sour cream, mayonnaise, horseradish sauce, salt and pepper. Stir in shrimp, cucumber, celery and pasta.
Refrigerate until serving.

Strawberry Spinach Salad

Ingredients:
· 2 tablespoons sesame seeds
· 1 tablespoon poppy seeds
· ½ cup sugar
· ½ cup olive oil
· ¼ cup white vinegar
· ¼ teaspoon paprika
· ¼ teaspoon Worcestershire sauce
· 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
· 1 quart strawberries, cleaned, hulled and sliced
· ¼ cup slivered almonds

Directions:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, and Worcestershire sauce. Cover and chill for an hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.

Corn Salad

Ingredients:
· 2 (15-ounce) cans whole kernel corn, drained
· 2 cups grated cheddar cheese
· 1 cup mayonnaise
· 1 green bell pepper, chopped
· 1 red onion, chopped
· 1 (10-ounce) bag Fritos

Directions:
1. In a large bowl, combine the first five ingredients. Cover and chill until ready to serve.
2. Toss Fritos in right before serving.

Momma’s Favorite Fruit Salad

Ingredients:
· 1 (20 ounce) can pineapple chunks, juice reserved
· 2 apples, peeled, cored and chopped
· 1 (21 ounce) can peach pie filling
· 2 bananas, peeled and sliced
· 3 kiwis, peeled and sliced
· 1 pint strawberries, hulled and sliced

Directions:
1. In a small bowl, toss the chopped apples with the reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the pie filling and pineapple chunks.
3. Remove the apples from the pineapple juice and add to the pie filling mixture. Add the bananas to served pineapple juice and let sit for 5 to 10 minutes.
4. Remove bananas from juice and add to pie filling mixture. Add half of the strawberries and toss together.
5. Put fruit salad in a serving bowl and arrange the kiwi slices around the edge of the bowl; add remaining strawberries slices. Chill about at least an hour before serving.

5 Year Anniversary Week: Crunchy Cranberry Salad Edition

Ingredients:

·         1 (3 ounce) package strawberry gelatin

·         1 (3 ounce) package raspberry gelatin

·         2 cups boiling water

·         1 (10 ounce) package frozen sliced strawberries, partially thawed

·         1 (15 ¼ ounce) can crushed pineapple, don’t drained

·         1 (16 ounce) can whole berry cranberry sauce

·         1 cup chopped celery

·         ½ cup chopped pecans

Directions:

1.  Dissolve gelatins in boiling water and let cool.
2. Add strawberries, pineapple, cranberry sauce, celery and pecans.
3. Spoon into a 12x8x2 pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
4. Unmold onto a lettuce-lined plate.

This recipe is best if prepared the day before serving.