Orange Jell-o Salad

Orange Jell-o Salad

1 small pkg orange jell-o
1 16 oz. cottage cheese
1 8 oz. cool whip
1 can mandarin oranges

mix dry jell-o with cottage cheese until dissolved. Add oranges and fold in cool whip.

Apple Pear Salad With Lemon Poppy Seed Dressing

Apple Pear Salad with Lemon Poppy Seed Dressing

1 16 oz. pkg romain lettuce, washed
1 6 oz. block swiss cheese, shaved
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

Toss together first 6 ingredients in a large bowl.

Lemon Poppy Seed Dressing

2/3 cup light olive oil
1/2 cup sugar
1/3 cup fresh lemon juice
1 1/2 T poppy seeds
2 tsp finely chopped onion
1 tsp dijon mustard
1/2 tsp salt

Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. store in an airtight container.

Pour over salad and serve.

Fruit Salad

1 12 oz. cool whip
1 can eagle brand sweet and condensed milk
1 lg can cherry pie filling
1 can crushed pineapple, drained
2 cups mini marshmallows

Mix all ingredients together, chill for 1-2 hours

Chinese Chicken Salad

Chinese Chicken Salad

Chicken, cooked and cubed
3Tbsp. Vinegar
Tbsp Sugar
1Tsp Salt
1/2 tsp pepper (I add more)
4 green onions, chopped
2 Tbsp. sesame seeds, browned in the oven ( I use more)
2Tbsp. silvered almonds, browned in the oven (I use more)
2 oz rice sticks cooked and broken up
lettuce salad mix

Add all ingredients except the rice sticks to cooked and cubed chicken. (I put in a large ziplock bag and put in the fridge. This is best if left overnight.) The next day, deep fry rice sticks and break up a little. Put lettuce in large bowl, add chicken mixture and toss. Just before serving add rice sticks.

Bean Salad with Honey-Cumin Vinaigrette

Bean Salad with Honey-Cumin Vinaigrette

4 cups beans (cooked and cooled or two 15 oz. cans) (kidney and black beans taste great!)

up to 1 lb. grilled chicken, chopped

1 cup cubed mango

1 med zucchini, cut in half and sliced

1/2 chopped red bell pepper

1/2 cup diced sweet onion

6 cups torn salad greens

Dressing:

1/2 cup orange juice

1 or 2 Tbs olive oil

1 Tbsp honey

the juice of 2 limes

1/4 tsp cumin

1/4 tsp hot sauce

combine beans, chicken, mango, zucchini, bell pepper, and onion. Blend vinaigrette ingredients, pour over salad and toss.

Strawberry Pudding Salad

I love this salad. It is perfect for summertime and tastes so good.

Strawberry Pudding Salad

1 lg container vanilla yogurt

1 lg pkg dry instant vanilla pudding

1 med container coolwhip

1 carton strawberries

Mix yogurt and pudding until smooth. Add coolwhip (it is best if you let it soften a little bit) mix until smooth. Slice strawberries and fold them into the mixture. Refrigerate until ready to serve.

Salpicao

I got this recipe from my friend Josy Basel. It's really good. I had it all the time in Brazil.

Salpicao

3 boneless, skinless chicken breasts

1 potato, cooked and cubed

2 carrots, cut into thin strips

2 cups shredded cabbage

1 or 2 apples, cubed

1 red pepper, cut into strips

1 yellow pepper, cut into strips

1 green pepper, cut into strips

1 package of potato sticks

mayonnaise

Season the chickn to taste (I use season all). Cook the chicken in a saucepan with a little oil or water and then shred it using a fork. In a bown mix potato, carrots, cabbage, apples, and peppers. Add chicken and potato sticks. Add mayonnaise to taste (Not too much about a cup or less) enjoy.

Deniece's Chicken Salad

Deniece's Chicken Salad

2 cups chicken, cooked and cubed

1/2 cup mayonnaise

1 Tbsp lemon juice

1/4 tsp salt

1/4 tsp pepper

1/3 cup chopped almonds, toasted

2 stocks celery, chopped

1 cup red grapes, chopped in half

onion to taste (optional)

Mix all ingredients together. Store in fridge until ready to serve. Serve on croissants.

Strawberry Spinach Salad

Strawberry Spinach Salad

DRESSING:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
2 teaspoon poppy seeds

SALAD:
1/4 cup sliced natural almonds, toasted
8 ounces (1-1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
(1/4 cup)1 package (6 ounces) baby spinach

For dressing, zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

Preheat oven to 350°F. For salad, spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan. Hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using Tongs. Sprinkle with almonds. Serve immediately.

Orange Jell-o Salad

Orange Jell-o Salad

1 3oz. box of orange jell-o

1 8 oz. container coolwhip

24 oz. container cottage cheese

1 20 oz. can crushed pineapple (drained)

1 29 oz. can mandarin oranges (drained)

Mix jell-o into coolwhip. Stir in remaining ingredients. Keep refrigerated until ready to serve.

Cafe Rio Chicken and Pork Salad

The next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.