Pasta Salad

Nikki H.

1 box of tricolor fusilli

Red bell pepper

Baby cucumbers

Olives

Baby spinach

Little mozzarella balls

Carrots

Artichoke hearts

Sundried tomatoes

Newman's Own Family Italian dressing

Mango Jicama Slaw

Inspired by Trader Joe's and recipe here

1/2 cup ripe-firm mango, thinly sliced or julienned 

1 cup julienned jicama 

1 cup shredded green cabbage 

1/8 cup fresh cilantro, chopped 

LIME MANGO VINAIGRETTE 

1/4 cup mango chunks 

2 Tablespoons olive oil 

2 Tablespoons rice vinegar 

2 Tablespoons honey 

2 teaspoons lime juice 

1 clove garlic 

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon sea salt

Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine. 

Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed. 

Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.

Kale (Quinoa) Salad

Prep a big salad to eat for several meals. Add cucumber, tomato, etc. per serving as they do not stay fresh as long prepping in advance to sit in the fridge. 

Recipe Adapted from HERE

2 cups cooked quinoa (brown/black rice, lentils, or preferred grain)

8 ounces chopped Lacinato kale (3 bunches,) stems removed 

1/2 red onion, chopped (about 3/4 cup) 

2 red bell pepper, chopped (about 3/4 cup) 

5-7 large carrots, shredded (I buy a small 10oz bag of shredded carrots)

6-8 stalks of celery 

cabbage shredded (I buy it already shredded and bagged) 

1 bunch of radishes, thinly sliced

Add protein of choice: chicken, turkey, salmon, etc.

Garlic Expressions Vinaigrette Dressing & Marinade (store bought) 

Vegan Broccoli Salad

Nikki H.  
Recipe Found HERE

Cashew Sauce

1 cup raw cashews (soaked or boiled)

½ cup unsweetened almond milk

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

½ tsp sea salt (add more to taste)

¼ tsp black pepper 

Broccoli Salad

2 lbs raw broccoli (stems removed)

1 ½ cups red grapes halved

¾ cup red onion diced

½ cup dried cherries

½ cup roasted pumpkin seeds 

Boil the cashews in water for 10 minutes. Drain any excess water and set them aside to cool. 

Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy. 

Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew sauce.

Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary. 

You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving. 

 Notes: Store the leftover salad in an airtight container in the fridge for up to 2-3 days.

Blackberry, Basil, Watermelon Salad

Inspired by Bona Vita Italian Bistro in Salt Lake City, Utah

Grape Tomatoes, halved
Fresh Basil, slice in thin strips

Blackberries 

Watermelon, cubed 

Red Onion, thinly sliced (pickled red onion is also good)

Fetta Cheese, crumbled

Balsamic Glaze

Mango Salsa

The key to great salsa is dicing everything very small.

Recipe Found Here

3 ripe mangos, diced

1 medium red bell pepper, chopped 

½ cup chopped red onion 

¼ cup packed fresh cilantro leaves, chopped 

1 jalapeño, seeded and minced 

1-2 large lime, juiced (about ¼ cup lime juice) 

⅛ to ¼ teaspoon salt, to taste 

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. 

Drizzle with the juice of one lime. 

Using a large spoon, stir the ingredients together. 

Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Black Bean Corn Salad with Chipotle-Honey Vinaigrette

This is a fabulous side dish, salad topping, or my favorite dip with chips!

Recipe Found HERE

SALAD

• 2 ears fresh corn (or frozen corn)
• 1 cup chopped red onion
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
• 1 avocado (optional) 

DressiNG

• 2 Tablespoons red wine vinegar
• 2 Tablespoons fresh lime juice, from 1-2 limes
• 2 Tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

1. Right before serving, add freshly diced avocado. Toss the salad gently, then taste and adjust seasoning if necessary (a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Lisa's Favorite Pita Pocket Salad

Baby spring mix lettuce, or desired lettuce

Cucumber, diced

Roma tomato, diced

Kalamata olives, sliced 

Deli ham or turkey, chopped

Baby Swiss Cheese, chopped

Pita Pockets

Italian salad dressing (Ken's Zesty Italian) 

Assemble desired amount of lettuce, cucumber, tomato, olives, meat, and cheese in a bowl, Toss with 1-2 Tablespoons of salad dressing. Slice top of pita off to open and stuff with salad mixture. Enjoy! 

Candied Pecans

2-3/4 cups pecan halves 2 tablespoons butter, softened, divided 1 cup sugar (I used white granulated) 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.  Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals. Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Recipe found here

***Asian Noodle Salad***

Fresh, healthy, and lots of color! 

recipe found here

1 package linguine noodles, cooked, rinsed, and cooled
1/2 head napa cabbage
1/2 head purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 bag bean sprouts (mung bean sprouts)
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 Oz.) whole cashews

FOR THE DRESSING:
1 whole lime, Juiced
8 Tablespoons olive oil
8 Tablespoons soy sauce
2 Tablespoons sesame oil
1/3 cup brown sugar
3 Tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 jalapenos, chopped (I also remove the seeds, for less spice)
cilantro (optional)


Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

***Lisa's Favorite Pasta Salad***

(Jamie T.)

16 ounces penne pasta, cooked 

1 cup feta cheese, crumbled 

1 cup diced cucumbers 

1 cup shredded carrots 

1 cup quartered cherry tomatoes (or diced Roma) 

1/2 cup chopped green onions/scallions 

spinach leaves (2 bags of spinach) 

Dressing: 

1/2 cup apple cider vinegar   

1/2 cup sugar

1 garlic clove minced
1 green onion chopped (1 long green onion/scallion)
1/2 teaspoon ground mustard

1/2 teaspoon salt
1 cup vegetable oil
1 Tablespoon of poppy seeds

Blend dressing ingredients in blender, adding poppy seeds last.

***Spinach Pomegranate Salad***

For a lighter dish choose a fat free or light feta cheese, plain nuts (no need to toast with sugar), and a light dressing - even try just plain balsamic vinegar!



1 bag baby spinach
1/4 red onion, sliced thin
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled (goat cheese would work well also)
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled & seeds separated
Balsamic Vinegarette

This is my favorite - Brianna's New American Creamy Balsamic. Mix it up and serve.


recipe found here

Strawberry Spinach Salad

(AnnDee N.)

10 ounces of fresh spinach
1 cup sliced celery (optional)
1 pint sliced strawberries
Candied Pecans

Poppy Seed Dressing
1/2 cup sugar
2 teaspoons salt
2 teaspoons mustard
2/3 cup vinegar
1/4 - 1/2 red onion
2 cups oil
3 Tablespoons poppy seeds

Combine sugar, salt, mustard, vinegar and red onion in blender. Slowly add oil. Stir in poppy seeds. Refrigerate.

Combine spinach, celery, pecans and strawberries. Toss with dressing.

Potato Salad

Oma J. 

5 pounds Yukon gold
3-4 hard boiled eggs, diced
1/2 cup Hellman's Real Mayonnaise, if it looks dry add a Tablespoon at a time extra

Dressing:
6 Tablespoons Vegetable Oil
2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon sugar
dash pepper
1/4 teaspoon Worcestershire sauce
2 Tablespoons chopped sweet onion, finely minced

Place potatoes in cold water, whole with skin on. Turn the heat up and bring to boil (about 45 minutes).

While the potatoes are boiling mix the dressing together in a small bowl and set aside.

Boil potatoes until a wooden skewer can easily go through potatoes with no resistance. Drain. Then peel when hot, rub skins off with a dish towel.

Chop the potatoes into small cubes and place in large glass bowl. While potatoes are still hot, pour dressing over them. Gently fold the potatoes and dressing together. Cover the bowl with foil or plastic wrap and put in refrigerator overnight.

Add the eggs and mayonnaise the next day, stirring gently. Salt and pepper to taste.

Wheat Berry Salad and Red Fruit

(Carolee J.)

Healthy, with a strong and addictive fruit flavor!

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups cooked, cooled wheat berries*
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 Tablespoons raspberry vinaigrette dressing

Combine orange juice and cranberries in a small bowl, let stand for 15 minutes. Combine wheat berries, apple, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, and raspberry vinaigrette in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature. Makes about six 1-cup servings.

*To cook wheat berries - boil in lightly salted water for 1 hour with a 3.5 to 1 water to wheat berry ratio- these can be refrigerated for up to 2 days or frozen for up to a month after cooked.

***Gourmet Tuna Salad***

(AnnDee N.)

3 cans of tuna fish
2 celery stalks
Handful of dill pickles, chopped
1 (19 ounce) can cannelinni beans (white kidney)
Fresh tomatoes (or sun dried tomatoes)
Mayonnaise (or a healthier veganaise spread)
handful of broccoli
2 carrots
1 red pepper
mustard (optional)
whole wheat bread or tortillas

Mix tuna and a little mayonnaise together. Add all of the chopped vegetables and beans. May add more mayonnaise for a creamier salad. Serve on whole wheat bread or tortillas. May broil in the oven or eat cold. Spread mustard on for more spice.

Chicken or Turkey Salad Sandwiches

(Denise G.)

4 cups cooked and diced chicken
1 Tablespoon lemon juice
1 cup diced celery
2 Tablespoons diced white onion
1 cup grapes cut in half (purple add more color but green are fine too)
1 can (about 1 cup) mandarin oranges, drained
1/2 cup mayonnaise (do not substitute)
1/2 cup sour cream
1/2 cup slivered almonds
2 large bags of small croissants

Combine all ingredients in bowl and mix. Best if made several hours before serving, chill in refrigerator. Fill croissants with chicken salad to serve.

Raspberry Salad

(The Essential Mormon Cookbook)

2 cups water
1 (6 ounce) package raspberry-flavored gelatin
1 (10 ounce) package frozen raspberries with syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas
Cool Whip (optional)

In a medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible or for several hours. Makes about 12 servings. May put cool whip on top.

Fluffy Pink Salad

1 Tablespoon lemon juice
8 ounces sour cream
1 large cool whip
1 can sweetened condensed milk
1 can cherry pie filling
1 medium size can crushed pineapple, drained

Mix all and refrigerate overnight or 3 hours.

Bean, Corn, & Tortilla Salad

(Annie S.)

1 can (15 ounces) pinto beans, drained & rinsed
2 cups (10 ounces) frozen kernel corn
¼ cup prepared medium tomato salsa, plus more for serving
1 bunch scallions (green onions), thinly sliced (about 1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Course salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into small pieces
3 cups (3 ounces) broken baked tortilla chips
¾ cup coarsely grated pepper Jack cheese

In a medium microwave safe bowl combine beans, corn, and salsa. Microwave just until warmed through, about 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.

In a large bowl toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.