Chicken Taco Salad

from the kitchen of Tori Brewer

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn or (1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head iceberg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayo
2/3 cup greek yogurt
1 T. ranch seasoning
1 T. taco seasoning

Jackson Salad

from the kitchen of Kathy Davis from Barbara Roberts

Dressing

1/4 c. onion (finely minced)
3 T. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp.  pepper
1 c. oil
Puree onion with vinegar in food processor. Blend in mustard, sugar and pepper. Gradulally add oil in thin, steady stream and continue beating until thick.

Salad

2 bunches (red and green leaf) lettuce, torn into bite-size pieces
1  can hearts of palm, drained & chopped
1 can artichoke hearts, drained & quartered
4 ounces blue cheese, crumbled
1 yellow bell pepper
1 red bell pepper
1/4 c. toasted sunflower seeds

Corn Salad with Queso Fresco

from the kitchen of Kristin Sokol from Our Best Bites adapted from Better homes & Gardens Mexican
A Link to Our Best Bites with pictures

4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste
Optional: For an easy one-dish meal, add leftover rotisserie chicken

Instructions:
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Serves 10-12.

Grandma’s Favorite Jell-O Salad

Karen Sokol

1 pkg. (6 oz.) Raspberry Jell-O

2 c. boiling water

2 pkgs. (10 each) frozen raspberries

1 pkg. (8 oz.) Cream cheese, softened

1 can (10 oz.) Crushed pineapple, drained

1/4 c. chopped nuts

In a bowl, dissolve Jell-O in boiling water. Add frozen raspberries and stir until thawed. Pour half of mixture into a 8 x 8" pan and chill until firm. (Do not refrigerate second half of mixture, set aside for later use.) With electric mixture, beat cream cheese till fluffy. On low speed, fold in crushed pineapple and nuts. Spread over chilled Jell-O layer. Pour other half of Jell-O mixture over top of cream cheese layer until firm. Serves 9.

Tex Mex Pasta Salad

Bernice Berntsen Pierson

12 oz. Corkscrew pasta, cooked and well drained

1 can drained black beans

l can drained corn

1/4 c. canned diced green chilies

1 can chopped black olives

1 c. diced celery

1 tsp. chili powder

1/4 tsp. cumin

2 tsp. parsley

1/2 bottle Italian Dressing, or use your favorite

Assemble all ingredients in a large bowl. Gently toss until well mixed. Refrigerate overnight. You may need to add more Italian dressing.

Taco Salad

Karen Sokol

Darlene Welch sent this recipe to my mother in 1974. It has been a family favorite ever since.

1 head lettuce

1 large tomato

6 to 8 oz. cheddar cheese, grated

1 large avocado

1 lb. lean ground beef

1 pkg. taco seasoning or enchilada sauce mix

1 can kidney beans

1 pkg. Doritos

Taco sauce

Desired spicy dressing

Brown ground beef. Add salt and pepper to taste along with taco seasoning or enchilada sauce mix. Drain kidney beans. Add to ground beef, reduce heat to low. Cut or tear lettuce, slice tomato and avocado. Put into salad bowl, add cheese, pour about 1/3 cup dressing over all. Crunch 1/2 bag Doritos and add to lettuce. Top with ground beef and beans. Mix well.

Sweet and Salty Chicken Pasta Salad

Kristin Sokol

1 bag penne pasta or whatever you like

4-6 large chicken breasts or equivalent chicken tenders

1 broccoli crown chopped

6 or so large carrots julienned or sliced

Lemon Pepper Seasoning

3/4 c. red wine vinegar

1/4 c. cooking oil

1/3 c. sugar (you may add more if it isn’t sweet enough for you)

Palm full or two of Poppy Seeds

Cook chicken in large skillet seasoning heavily with lemon pepper seasoning. When chicken is cooked, cool and chop into tiny pieces.

In a dressing carafe add red wine vinegar, oil, sugar and poppies. Shake vigorously until sugar is dissolved it should take about 3-5 minutes to dissolve.

Add chicken to drained pasta, broccoli and carrots. Toss together and with dressing. Serve cold.

Strawberry Spinach Salad

Jacquelynn Sokol

1/2 c. sliced almonds

1/2 medium cucumber

1 pkg. (6 oz.) baby spinach

1½ c. strawberries cut

1/4 small red onion

Toast almonds. Cut strawberries in quarter or slices. Slice and cut cucumber. Slice onion into thin wedges. Add all ingredients into a bowl. Toss with dressing.

Dressing:

1/2 tsp. lemon juice

1/3 c. sugar

1 tsp. poppy seeds

2 T. white wine vinegar

1 T. vegetable oil

Spinach Salad

Karen Sokol

2 bunches spinach

1/2 head lettuce

1 c. grated Swiss cheese

1 red onion, thinly sliced

12 big mushrooms, sliced

8 strips bacon

1 T. Poppy seeds

Dressing:

1 c. oil

1/2 c. sugar

1 tsp. Salt

1/2 c. red wine vinegar

1 T. Grated onion

1/2 tsp. Dry mustard

Marinate the mushrooms in the dressing overnight or at least 5 hours. Assemble all remaining ingredients just before serving and toss.

Sonoma Flatbread Salad

Karen Sokol

Rex's Sports Bar and Grill in Steamboat Springs, CO serves this tasty salad.

On a large platter, arrange flatbread that has been smeared with pesto. May use Naan for flatbread.

Spread baby spinach, shredded lettuce, and any other field greens you want on top of flatbread. Do not mound up but put an even amount.

Add green and Kalamata olives, cut into halves. Dice a large tomato or sprinkle cherry tomatoes on top. Crumble blue cheese over it all. Drizzle with balsamic herb vinaigrette.

Vinaigrette:

1 T. balsamic vinegar

4 T. extra-virgin olive oil

Freshly ground pepper

1 tsp. oregano

1/2 tsp. Dijon mustard, optional

You can also add diced chicken, a jar of marinated artichokes, or anything else you want to this salad. Brianna’s Blush Wine Vinaigrette is a very good drizzle on top.

Potato and Mac Salad

Hana Sokol

6 potatoes

6 eggs

3/4 c. noodles (macaroni noodles)

2-3 grated dill pickles

Salt, pepper, parsley, and mayo to taste and consistency

Boil eggs and noodles. Boil potatoes until potatoes are soft with a toothpick. Carefully peel potatoes with a knife while still hot. Refrigerate potatoes, eggs, and noodles until cool. Peel eggs and dice. Dice potatoes. Mix all ingredients and refrigerate

Pepperoni Pizza Pasta Salad

Kristin Sokol

1 bag penne pasta or whatever you like

1 green pepper

1 red pepper.

1 can diced tomatoes or 2 fresh

1 big handful sliced mushrooms

1 can sliced olives

8-10 string cheese chopped.

1 pack turkey pepperoni or whatever you like.

1 bottle roasted red pepper Italian dressing. (I like Kraft or Annie’s Naturals)

Cook pasta and rinse immediately to chill. Drain well. Chop veggies and cheese and put everything together in a great big bowl. Mix with about half the bottle of dressing, or until it is dressed enough for you.

It’s best to chill for 1-2 hours before serving, that way you are relaxed before you eat it. If desired you may add a little more dressing right before you serve.

Pear and Craisin Salad

Hana Sokol

Desired amount of lettuce and spinach mixed together

1-2 bags of crasins

1½ to 2 pears diced

Desired amount of feta

Almond slices

Brianna’s Home Style Blush Wine Vinaigrette Dressing

Oriental Chicken Salad

Karen Sokol

Recipe my mother got when she worked at Bryner Clinic.

3 chicken breasts, cooked and shredded

A few green onion, chopped finely

1 head iceberg lettuce or 1 head red leafy lettuce

4 oz. slivered almonds, browned in a small amount of oil

1/2 package rice sticks--deep fried in very hot oil until puffed up

1/2 package wonton squares--deep fried until slightly browned

Mix greens. Add wontons, rice sticks, and almonds just before serving.

Toss with dressing to taste. Mix well before adding more and serve.

Dressing:

1 c. oil

3/4 c. seasoned rice vinegar

1 tsp. salt

2 tsp. pepper

1/2 c. sugar

8 green onions

Put all ingredients in blender and puree until well mixed

Nuts About Berries

Jacquelynn Sokol, a Zuppas salad from the kitchen of Misty Anderson

Romaine lettuce

Strawberries

Blueberries

Blackberries

Raspberries

Cinnamon almonds or pecans

Brianna's poppy seed dressing or use a homemade poppy seed dressing

To make nuts:

Mix 1 egg white and 1 T. water until frothy

Add 3-4 cups nuts (almond or pecans)

Mix and pour over nuts:

1 c. sugar

3/4 tsp. salt

1/2 tsp. cinnamon

Spray cookie sheet. Spread nuts on cookie sheet and bake at 250 for 1 hour, stirring every 15 minutes.

Macaroni Salad

Karen Sokol

1 c. mayonnaise

2 T. vinegar

1 T. prepared mustard

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

8 oz. Eebow macaroni, cooked and drained

1 c. sliced celery

1 c. chopped green or red pepper

1/4 c. sweet pickles, chopped

2 T. chopped onion

In large bowl stir first 6 ingredients until smooth. Add remaining ingredients: toss to coat well. Cover and chill. Makes 5 cups.　

Mac Salad

Jacquelynn Sokol

1 box macaroni noodles

3-4 carrots (however much you like)

Mayo

Curry powder, yellow

Salt and pepper

Cook the pasta. Rinse with cold water. Add shredded carrot and lots of mayo. The secret ingredient is the curry powder. It makes it taste mo’ bettah. Drizzling Yoshida on top makes this even more ono.

Fruit Salad with Poppy Seed Dressing

Karen Sokol

1 c. halved green seedless grapes

1 c. quartered strawberries

1/2 c. blueberries

2 T. Sugar

1/4 c. fresh limejuice

1 tsp. Poppy seeds

1/4 c. unsalted pistachio nuts, toasted

Toss fruits with sugar in a medium bowl. Stir in limejuice and poppy seeds. Let it sit at room temperature for at least 1/2 hour. Garnish with nuts and serve.

Frog Eye Salad

Bernice Berntsen Pierson

1 c. sugar

2 T. Flour

2½ tsp. Salt

1¾ c. pineapple juice

2 eggs, beaten

1 T. Lemon juice

3 quarts water

1 pkg. (16 oz.) Acini de Pepe

4 cans (at least 11oz. Each) mandarin oranges, drained

3 cans (20 oz. Each) pineapple chunks, drained

1 can (20 oz.) Crushed pineapple, drained

1 carton (at least 12 oz.) Cool Whip

Combine sugar, flour, and 1/2 tsp. Salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture. Meanwhile, bring water and remaining 2 tsp. Salt to boil. Add acini de pepe. Cook at rolling boil for 11 minute, drain. Cook to room temperature.

Combine egg mixture and acini de pepe. Refrigerate until chilled in airtight container. Add well-drained fruits and fold in Cool Whip. Mix lightly but thoroughly. Salad may be refrigerated for as long as a week in airtight container.

Chicken Cashew Salad

Hayley Sokol Bahr

This recipe is from Desserts First, a local sandwich--dessert shop, where I worked the summer of 2005.

4 c. diced chicken, cooked

1 c. chopped cashews

1/4 c. green onion, chopped

1/2 c. chow mien noodles, crumpled

1 c. red grapes cut in halves

1½ c. celery, diced

1 c. crushed pineapple, squeezed and drained well

2 c. mayonnaise, made with olive oil

1½ T. lemon juice

Salt and pepper to taste

In a large bowl, mix chicken, cashews, onion, noodles, grapes, celery, and pineapple. In another bowl, combine mayonnaise and lemon juice, salt and pepper. Mix and refrigerate until serving. Spread on sliced croissants. Makes about 10 to 12 servings.