Asian Noodle Salad

Since my oldest recently exclaimed that she wants to try Vegan, I've been searching online for recipes we can all enjoy. I have seen PW's recipe many times before but it came up on pinterest under the vegan tag so I finally thought I'd try it. WHY did I wait so long?? This salad is good!! It reminds me of a soba noodle salad I loved that we sold in the deli back in the day. I made ths recipe to be gluten free friendly too, which was not difficult at all. I have found the new Barilla gluten free pastas to be very good and they held up lovely in this salad. Also be sure to get a very large container so you can easily toss this together.

Asian Noodle Salad

Salad Ingredients:
1 pound package Fettuccine Noodles, Cooked, Rinsed, And Cooled (gluten free spaghetti pasta)
1 small head Sliced Napa Cabbage
1 small head Sliced Purple Cabbage
1/2 bag Baby Spinach
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts
Cilantro, Chopped, To Taste
3 whole Scallions, Sliced 3 whole Cucumbers Peeled And Sliced
1 Cup Roasted Peanuts

Dressing:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce (gluten free Tamari)
2 Tablespoons Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Grated
2 cloves Garlic, Chopped
1/2 tsp Sambal Oelek

Combine all the salad ingredients together in a large bowl. Combine the dressing ingredients together and toss with the salad. Enjoy this salad cold from the fridge.

 enjoy,

Homemade Ranch Dressing

Homemade ranch dressing! My family is ever so thankful I found this recipe! They LOVE the stuff but I hate buying it all the time. Now I can mix up a bunch of the dry ingredients and make it as I need it. I am not a ranch dressing lover, BUT I like this recipe. Please click over for the larger quantity size recipe, I found a smaller quantity in the comments and I have adapted it here.


Homemade Ranch Dressing
adapted from The Crafty Blog Stalker

Ranch Dry Master Mix
1/2 TBL Black Pepper
2 1/2 TBL Parsley Flakes
3/4 tsp Kosher Salt
2 1/2 TBL Garlic Powder
1 1/2 TBL Onion Powder
3/4 tsp Dill Weed

Combine all, keep in a sealed container. Use with dressing recipe below.

Ranch Dressing
1 TBL dry master mix (see above)
1 cup light mayo
1 cup cultured low fat buttermilk
3/4 cup light sour cream
1/2 tsp lemon juice

Combine all in a bowl and stir well. Chill for a few hours for best flavor. Keep in a covered container/jar in the fridge. Makes about 3 cups.

*note, you can freeze buttermilk, just thaw and use in desired recipe, like this one when it runs out.

the jar of dry master mix, remember to use 1 TBL with the wet ingredients!

ready to eat! mmm!

great as a dip for homemade chicken strips too!

my new fave! oven fries with S&P dipped in this ranch!

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Valentine's Day Sweet Ideas

Happy Valentine's Day my lovely readers! Today I have chosen quite a handful of past deliciousness I have made throughout my blog(s). They seem very fitting to share with someone you love. Go ahead and click their titles to see the post and recipe. I think most of these can be adapted to be gluten free too, any questions feel free to email or comment. Enjoy!

Fresh Strawberry Cheesecake

Peanut Butter Pretzel Crispy Treats

 

Spaghetti & Meatballs to slurp together

 

Chocolate Cherry Strawberry Cake

 

Simple Strawberry Salad with Poppy Seed Dressing

 

Classic Berry Custard Tart

 

Fruit Filled Crepes

 

Strawberries & Cream Cheese Pound Cake

 

Soft Chocolate and Raspberry Tart

 

Chocolate Pudding

 

Red Velvet Cheesecake Cake

 

Sugar Cookies to be frosted

 

Strawberry Banana Chocolate Chip Muffins

 

Chocolate Marshmallow Filled Cupcakes

 

 

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Bacon, Egg, Avocado and Tomato Salad

This salad is good! I don't think there is much to say except just go make this. It's like a favorite BLT or Club sandwich on a plate, minus the bread. Another easy take and go salad lunch that will be great for me... and you!

Bacon, Egg, Avocado and Tomato Salad

from Mark's Daily Apple

1 ripe avocado, chopped
2 boiled eggs, chopped
1 medium-sized tomato, chopped
2-4 cooked pieces of bacon, crumbled
Salt and pepper to taste
Juice from one lemon wedge

 Directions: Gently mix all ingredients together. Enjoy.

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Superfood Salad with Lemon Vinaigrette

OK, the Holidays have passed, out with all the junky sweets and such (I should not be having) and back to the good stuff! We have been sick with a month long cold and cough here and I'm finally starting to feel better, eat better and exercise again. I came across this recipe and thought it sounded great. I really need to develop my taste for that textural issue of quinoa so I gave it another go. I am happy to report, this is one recipe I like! OK but wait. Now I have a pomegranate aril texture issue. I hate the hard crunchy leftover bits, Hmmm. Oh well, this was great, lots of flavors and textures and will be a wonderful lunch on the go. The original recipe called for corn but I added the edamame (another new food to me), but you can add whatever yummies you like.


Superfood Salad with Lemon Vinaigrette 
slightly adapted from Iowa Girl Eats
Serves 5

Salad Ingredients: 
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen shelled edamame, thawed
1/3 cup cilantro, chopped
salt & pepper
Cooked shrimp

For the Lemon Vinaigrette: 
2 lemons, juiced (1/4 cup juice)
2 garlic cloves, minced
dash of sweetener (agave nectar, honey or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil

Directions:
Cook quinoa according to package directions (1/2 cup quinoa + 1 cup water). Set aside to cool.

For the Lemon Vinaigrette:
combine all ingredients in a jar with a tight fitting lid, and shake to combine.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, edamame, cilantro, salt and pepper and shrimp. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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Mediterranean Chicken Kebab Salad with Tzatziki

Oooh, I love Greek salads. I remember seeing this before and decided to make it, besides I love grilling, I think I've grilled almost every night this week. I loved the chicken and Tzatziki, my oldest loved the veggie salad. I made mine as a salad, they had theirs in pita breads. What a great salad, great flavors. This is a keeper.
Note, this recipe needs early prep time and time to marinate.


Mediterranean Chicken Kebab Salad
adapted from Skinny Taste
Calories: 239.6 • Fat: 7.8 g • Protein: 28.3 g • Carb: 8.9 g • Fiber: 2.5 g • Sugar: 2 g

1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste

For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives (or kalamata)
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dill
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated
lemon wedges for serving

Marinate the chicken at least 2-3 hours or overnight (I did mine that morning). If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes (I did mine 3-4 mins/side, low heat).

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Tzatziki
slightly adapted from Skinny Taste
Servings: 8 • Serving Size: 1/4 cup • Calories: 17.8 • Fat: 0 g • Protein: 2.6 g • Carb: 1.7 g • Fiber: 0.1 g

8 oz fat free plain greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper, to taste
Strain the yogurt using a coffee filter set in a strainer for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Grate cucumber with a box cheese grater. Drain the liquid from the cucumber in a strainer for a few hours. You may need to squeeze out the excess with your hands before using.

Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives, salt and pepper and refrigerate for a few hours before serving.

Makes about 2 cups.

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Cranberry Almond Broccoli Salad

For Easter I decided on a vegetable salad instead of a lettuce salad and more veggies for me, the better. I went with a broccoli salad with some mix ins. Going with the other reviewers of this one I found, I too changed it up. I used cranberries and almonds and used Truvia instead of sugar. I blanched the broccoli because I do not like that hard crunch of it. Blanching it came out perfect for me, a little crunch but not really that raw taste, just watch your time, because it can over cook. I really enjoyed this as did my Sister in Law (not sure if anyone else ate any).


Cranberry Almond Broccoli Salad
inspired from Allrecipes

10 slices bacon, cooked, crumbled, set aside
1 head fresh broccoli, cut into bite size pieces

1/4 cup red onion, finely diced

1/2 cup dried cranberries

3 tablespoons white wine vinegar                   

2 packets Truvia (or 2 Tbl sugar)

1 cup light mayonnaise

1 cup sliced almonds

Bring a large pot of water to boil, add cut broccoli and let boil for 3-4 minutes, drain and emerge broccoli in an ice bath, drain. (skip this step if you want a crunchier broccoli salad)
In a medium bowl, combine the broccoli, onion and cranberries. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.            
Before serving, toss salad with crumbled bacon and almonds.

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Autumn Salad {Gluten Free}

I saw this on Pinterest and thought it would be great for Thanksgiving. Oooh the flavors in this are great, toasted pecans, smoky bacon, tart and tangy cranberries, sweet pears with the feta. I was able to find gluten free dressings for this recipe. It's delish.


Autumn Salad {Gluten Free}
as seen at Espresso and Cream

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup toasted chopped pecans
8 slices thick-cut (gluten free) bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
3/4 C. Poppy Seed Salad Dressing (Brianna's is GF)
1/4 C. Balsamic Vinaigrette (Wish Bone is GF)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Combine poppy seed dressing and balsamic together. When ready to serve, drizzle over salad.

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Applebee's Knock-Off Oriental Chicken Salad

Today's lunch comes from Facebook. Yep! I saw Mandy's Kitchen post this recipe, so I ran to store so I could make it. Of course I changed it up a little, and I think it's great! I bought enough to have a few of these salads all week and I went ahead and doubled the dressing to have on hand when needed.

Oriental Dressing
3 Tbsp. honey
1 1/2 Tbsp. Rice Vinegar
1/4 c. Mayonnaise
1 tsp. Dijon mustard
1/8 tsp. Sesame oil

Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.


Salad
2 pieces of Crispy Chicken Strips (frozen or from the deli)
bagged salad with asst. lettuces & veggies
bagged broccoli slaw
1 Tbsp. sliced almonds, toasted
1/4 c. fried won ton strips
1/4 cup mandarin slices, drained

Bake the chicken strips according to the package directions (if you bought frozen ones). At the last few minutes, add the almonds on the pan that the chicken is on so they can get toasted. Remove and cool. Cut up the chicken.
Mix together some of each (a good handfull per person) of the lettuce and coleslaw. Top with cut up chicken, almonds, wontons and madarin slices. Drizzle the dressing on top.

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Strawberry Salad with a Poppy Seed Dressing

One of my favorite blogs posted about this salad, and at the last minute I decided to add it to my Easter Dinner (which we had a day early). It was delicious! I just love fresh fruit/berries in a greens salad (it's only a recent fave). I of course adapted the recipe a little using a greens mix, and then forgot to add the red onions to my salad! The dressing was a little too sweet, so next time I'll cut back on the sugar, otherwise I loved this salad!

Strawberry Salad with Poppy Seed Dressing
adapted from Your Homebased Mom

Mixed greens salad mix
Red onion, chopped (as much as you like)
Strawberries, sliced
Sugared Almonds (1/2 C nuts to 1/4 sugar)
Poppy Seed Dressing (below)

Combine spinach and dressing and top with strawberries, nuts and red onion.

Sugared Nuts:
Combine a 1/2 cup of almonds along with 1/4 cup of sugar in a small frying pan over medium heat and continuously stir. One sugar starts to dissolve, keep a close eye on it so the nuts don't over cook and burn. Once glazed, remove nuts to a plate to cool, then break apart to crumble over salad.


Poppy Seed Dressing:
1/2 canola oil
1/4 C apple cider vinegar
1/3 C sugar (or less)
1 Tbsp poppy seeds
1 1/2 tsp dried minced onion
1/4 tsp Worcestershire sauce
1/4 tsp paprika

Mix together ingredients well and pour over salad.


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Polynesian Chicken Salad

I thought this sounded great one night after I saw it in an email. The flavors were great, but the ramen noodles were throwing me off. Next time I'd probably omit them. I added in some purple cabbage as well, but as a word of caution if you do, it turns everything else purple. Purply pineapple is not pretty.  =)

Polynesian Chicken Salad

slightly adapted from Betty Crocker

2 teaspoons sesame seeds
2 cups water
1 package (3 oz) chicken-flavor ramen noodle soup mix (I would omit next time)
1 can (8 oz) pineapple tidbits (or slices -cut up), drained, 2 tablespoons juice reserved
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
3 cups shredded cabbage
1 cup cut-up cooked chicken
8 medium green onions, sliced (1/2 cup)
1/2 cup shredded carrot

1.Toast sesame seeds in a dry hot skillet, stirring often until golden. Only takes a few minutes, keep an eye on them. Set aside once done.

2.In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.

3.In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.

4.In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.

 

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Mom's Chicken Salad with Grapes on Croissants

While my parents were here visiting, my Mom wanted to make this chicken salad for sandwiches. You can really add what you want and how much. I didn't list amounts because we just eyeballed it all. For the dressing, figure starting with about 1 Cup of mayo and a little milk until it's the consistency you'd want. Season to taste. Warning: these are a little messy to eat, but oh so good, especially on croissants!

Mom's Chicken Salad with Grapes on Croissants

1 roasted chicken, cooked and pieces diced

celery, diced

red onion, finely diced
dried cranberries
sliced or slivered almonds
red and green grapes. halved

Dressing:
mayo
milk
salt
pepper

Croissants
salad mix or lettuce

Combine everything but the dressing together in a large bowl. Mix dressing together in a separate bowl then toss with chicken mixture. Serve on sliced croissants with lettuce or salad mix.

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enjoy,