Cool Cucumber Salad

Easy, easy, easy!

3 cukes, sliced in thin rounds
1 cup vinegar
3/4 cup water
3/4 cup sugar
1 tsp salt

Heat all ingredients, except cukes, until sugar is completely dissolved. Pour over sliced cukes and refrigerate.

Southwest Chicken Salad

We had this at a ladies function at our church a few months ago and it was great! This is my friend and workout buddy Angie's recipe....

Southwest Chicken Salad Romaine

Heads of Lettuce 1-2 (depending on size)
2-4 Grilled Chicken Breast
3 Roma Tomatoes - chopped
1 Red, Orange and Yellow Bell Pepper - sliced or chopped
1/2 bunch Cilantro chopped (not too fine)
1/2 cup Shredded Parmesan cheese
1 can Black Beans - rinsed and drained
1 small bag Frozen Corn - thawedTortilla Strips - you can buy them or you can fry strips of flour or corn tortilla in oil
Southwestern Caesar Salad Dressing - Look for it at HEB/Grovery Store (you can also substitute with plain caesar dressing if you need to)

You can layer salad or toss all ingredients together just before serving. Tip--add romaine lettuce after tossing the other ingredients so that it will stay crisper.

She served this is a large clean bucket and it was so festive!

I hope you enjoy it! Its a great salad meal...one of those yummy salads with enough stuff it in so you feel like its a meal and not just rabbit food!

Asian Chicken Salad

Hi, I am Heather. I know the Stratons from "way back when" in the Colleyville Ward. This is my favorite salad these days, my husband even loves it. Its very versatile, I hope it is Lugubrious worthy!

2 Cups of cooked chicken breasts
1 bag or 1/2-3/4 head of lettuce OR 1 bag of shredded cabbage OR broccoli coleslaw mix
1 cup of pecan halves (slivered almonds can also be used)
1/2 bag of Chinese Chow Mien noodles or 1 bag of Ramen noodles broken and sauteed in butter (The original recipe calls for fried won tons, which are fab but I was trying to cut down the calories and the effort so I went with the noodles)

Dressing for Asian Chicken Salad

2 tsp of Mrs Dash Original
4 Tbsp sugar (I have used Splenda before and its just as good)
1/4 cup of oil
4 Tbsp vinegar (I usually use cider vinegar)
1 tsp salt

Add chicken to lettuce/cabbage and set aside. Combine the dressing ingredients in a jar with a tight lid. Shake well before pouring on salad. Next add noodles and pecans. Toss and serve. I just pour the dressing on until its well covered, I don't always use it all. Serve with crusty bread. If you are taking the salad to eat for a church dinner or something, you can mix it in advance and then add the noodles when you get there.

Avocado Mandarin Salad

This is a nice fresh alternative for a summer salad!

10 oz pkg mixed salad greens
15 oz can mandarin oranges
Thin slices of red onion (put in as much or as little as you want)
1/4 cup toasted almonds (I used honey toasted almonds)
1/2 cup Italian Salad Dressing or Balsamic vinaigrette
2 ripe avocados, seeded, peeled and cut into chunks

In a large salad bowl combine greens, mandarin oranges, onions and nuts. In a smaller bowl combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado chunks and dressing to salad. Toss and serve!

*Note: I made this yesterday and LOVED IT! However, I had a little left over and put it in the fridge -- I tried to eat it for lunch today and let's just say that this IS NOT a good leftover salad. So, only make enough to eat with your meal or the remaining will go to waste!

Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette (I used Brianna's Santa Fe)
1 can (15oz) black beans, rinsed and drained
1 t ground cumin
2 c fresh corn kernels, about 2 large ears (I used canned corn)
2 oz smoked mozzarella, diced (I used fresh mozzarella)
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro

In a largo bowl, combined vinaigrette, beans, cumin and salt and pepper to taste; sent aside. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together. Chill until ready to serve.

*This would also make a great salsa.
This recipe is from Women's Health Magazine {Makes 4 servings; per serving: 324 calories, 9 g fat, 42 g carbs, 11 g fiber, 13 g protein}

Mango & Pine Nut Salad

2 cups chopped fresh Mango
1/3 cup orange juice
2T olive oil
2 T grainy Dijon mustard
1/2 t salt
1/4 t pepper
4 cups shredded Romaine lettuce
1 cup finely shredded red cabbage
1 cup thinly sliced scallions
2 cans (15oz) cannellini beans (or white kidney beans), rinsed and drained
1/4 c raw or toasted pine nuts

In a mini chopper or blender, puree 1/4 cup mango, OJ, oil, mustard, salt and pepper. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Makes 4 servings. (Per serving: 372 calories, 14 g fat, 52 g carbs, 12 g fiber, 12 g protein) {This recipe came from Women's Health Magazine}

Yogurt Fruit Salad

24 oz. Strawberry Yogurt
3 bananas, diced
16 oz. frozen sliced strawberries, slightly thawed and undrained
8 oz. crushed pineapple, undrained

This is good fresh, but it is also very yummy if you spoon some into paper lined muffin tins and freeze. Zap in the microwave for about 15 seconds after removing from freezer and serve while still slushy.

Wild Rice Salad with Dried Cherries

super easy, good and healthy.

1 package (6.2 oz.) fast cooking long-grain and wild rice mix (I’ve used brown and it’s just as good)
1 medium unpeeled apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
½ c. dried cherries (I've used craisins)
2 T. soy sauce
2 T. water
2 t. sugar
2 t. cider vinegar
1/3 c. dry-roasted peanuts, toasted

Cook rice mix as directed on package – except omit butter. Let rice cool while you prepare the rest. I put spread it out in the serving dish. Let cool 10 to 12 minutes, stirring occasionally, until cool.
Mix apple, bell pepper, celery and cherries in large bowl.
Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved.
Add rice and soy sauce mixture to apple mixture.
Gently toss until coated. Add peanuts; gently toss.

From: Betty Crocker’s Diabetes Cookbook

Frog Eye Salad

Sorry it's taken so long Mandy -- here's mom's recipe!

Sauce:
1 cup sugar
3 Tbsp flour
1/2 tsp salt
2 1/2 cup pineapple juice (reserved from canned pinapple)
2 eggs beaten
1 Tbsp lemon juice
Cook over medium heat until thickened. Let sauce cool.

3 quarts water
2 tsp salt
1 Tbsp oil
1 16 oz package of Acini de pepe pasta
Cook pasta 11 minutes. Rinse with cold water.

Combine Sauce with pasta and fold in the following:
3 cans mandarin oranges
2 cans (20 oz) pineapple chunks drained
2 9 oz cool whip tubs
2 cups marshmallows
1 cup coconut (optional)

Best if combined and refrigerated overnight!

Triple Berry Spinach Salad

Here's a really pretty salad that I think is pretty tasty!

1 package (6 oz) fresh baby spinach
Fresh Strawberries
Fresh Raspberries
Fresh Blueberries
Sliced Red Onion

Dressing:
1/4 cup oil (I used olive)
3 Tbsp Raspberry lemonade concentrate
2 Tbsp White Vinegar
1-2 Tbsp Dijon Mustard
1 Tbsp Sugar

Combine salad ingredients and drizzle dressing over the top! Tastes like summer!

Tomato-Basil Vinaigrette Salad

1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 teaspoon garlic powder
1 tablespoon red wine vinegar
2 teaspoons olive oil
4 to 6 cups mixed lettuce greens

In a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

Mixed Greens w/ Tomato-Ginger Dressing

Show: Quick Fix Meals with Robin Miller
Episode: To Your Health

1 large plum tomato, seeds squeezed out, roughly chopped
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon minced fresh ginger
2 garlic cloves, peeled
1 to 2 tablespoons balsamic vinegar
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups washed mixed greens (any combination of romaine, red leaf, Bibb, Boston lettuce, mustard greens, spinach)

In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth.

Divide greens evenly among 4 salad plates and spoon dressing over top.

Chicken and Pasta Salad

I got this recipe from Mel and made it for a bridal shower I hosted last weekend. I served it on croissants, but you could also eat it plain or serve on spinach as a salad. This makes great leftovers!

1-2 lbs. pasta, cooked al dente {I used shells, but anything that size will work}

2-3 chicken breasts cooked and cut into bite sized pieces
1 bunch green onions thinly sliced*
½ to 1 lb. red grapes halved*
½ to 1 lb. green grapes halved
2 medium apples diced
3-4 ribs celery diced
1 can pineapple tidbits, drained*
1 pkg. craisins*
½ can cashews or 8 oz. chopped almonds
coleslaw dressing {I used Kraft, but any brand will work}

salt & pepper to taste

Mix together with enough coleslaw dressing to coat. It is best if it chills for a couple of hours or overnight before serving. If you are adding cashews or almonds, add just before serving so they are crunchy. Items marked with an * are always in my salad, the others I add according to my mood.

Pretzel Salad Dessert

I was shocked to see so few salad recipies! So I thought I better add two of my favortes! This one has dessert in the title but really it is just a great Jello side dish to have. Utah Strattons have tasted this and all loved it!


2 c crushed pretzels
3 T sugar
3/4 c melted butter
1 box 9 6 oz) raspberry jello
2 C boiling water
1 can (8oz) crushed pineapple
1 pkg frozen raspberries
1 carton ( 8 0z) frozen dairy topping (cool whip)
1 c sugar
1 pkg cream cheese
whipping cream ( optional)

Mix together crushed pretzels, 3 T sugar and melted butter. Spread into a 9 x 13 pan, pressing firlmly to bottom and sides of pan. Bake at 400 degrees for 7 minutes, let cool.

Mix jello with boiling water until dissolved. Add pineapple with juice and frozen berries, chill until soft set. Mix together softened cream cheese, 1 c sugar and thawed cool whip. Spread cream cheese mixture over top of pretzel crust, pour jello mixture over top and spread evenly. Chill until firm. I like to add fresh whip cream to the top after it is set.

Cottage Cheese Spinach Salad

Serves 20 ( i usually cut it in half)

Dressing: Mix in blender
3/4 C white vinegar
1 1/2 C oil
3/4 C sugar
1 1/2 tsp salt
1 1/2 Tbsp poppy seeds
3/4 tsp prepared mustard

Blend above ingredients for 5 minutes then refrigerate at least an hour to let thicken.

1 bag spinach
1 head lettuce
1/2 lb bacon ( cook it and crumble into small pieces)
3/4 lb grated swiss cheese
1 red onion
3/4 lb of sliced mushrooms
1 pint cottage cheese

Toss all these ingredients together, just before serving mix dressing into salad. Yummy!

Easter Grass Slaw

6 cups cole slaw mix
2 large carrots shredded
1 medium yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 celery, chopped
1 cup mayonnaise
1/2 cup sugar
2 T cider vinegar
1 t salt
1/4 t pepper

In a large bowl combine the first 6 ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.