Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Inca Red Quinoa Salad with Sweet Apple Sausage

Follow this link to a recipe on Allrecipes.com
The sister missionaries asked for a healthy dinner and this is what I came up with.  I wasn't sure about the mix of flavors, but it was really good.  I made a bunch of substitutions and it still turned out great.

Bernice O.

Spinach and Swiss Salad

This makes a very large salad which is perfect for a crowd, but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!

Spinach and Swiss Salad

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander
1 pkg.Croutons

DRESSING:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Janelle Openshaw

Fresh Summer Corn Salad

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Janelle Openshaw

served at the ward picnic July 2011 (recipe from Tatertots and Jello)

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Janelle Openshaw

Mom's Orange Sherbet Jell-O

1 lg pkg orange Jell-O
1 can pineapple tidbits
1 can mandarin oranges
1/2 container orange sherbet.

Dissolve Jell-O in 2 cups boiling water. Add the sherbet. Stir until dissolved. Add pineapple and oranges and refrigerate.

Jan Aamodt

Mariah Tsubaki's Spinach Salad with Tangy Dressing

Salad:
1 bag spinach
1 can Mandarin oranges, drained
1 can sliced water chestnuts
crumbled bacon
red onion, chopped
tomato wedges

Dressing:
1 cup oil
3/4 cup sugar
1/2 cup ketsup
1 Tbs worcester sauce
1/4 cup cider vinegar
pinch of salt

Janelle Openshaw

Mariah Tsubaki's Romaine Salad

Salad;
1 head Romaine lettuce
1 head Red leaf luttuce
Shredded swiss cheese
Bacon, cooked and crumbled
fresh sliced mushrooms

Dressing
3/4 tsp poppy seeds
1/3 cup cider vinegar
3/4 cup oil
1/3 cup sugar
3/4 tsp salt
1/3 tsp dry mustard

Janelle Openshaw

Southwestern Salad

1 10-12oz bag chopped romaine lettuce or two heads, rinsed and chopped
6oz cooked chicken breast chopped
1/2 c black beans
1 small can corn, drained
1/4 c chopped green onion
1 tomato chopped and seeded
1/2 cup shredded cheddar cheese
1/2 c ranch salad dressing

Put lettuce in a large bowl. Top with all items and toss thoroughly. This recipe is also delicious prepared without the chicken.

Delaia Sias

Strawberry Pecan Salad

Ingredients:

For Salad
1 head Romaine lettuce broken into pieces
1 c fresh spinach greens
2 c sliced fresh strawberries
½ red onion, sliced into rings
1 c candied pecans

Mix all together in salad bowl.

For Dressing
½ c sugar
¼ c cider vinegar
1 TBS minced onion, fresh
¼ tsp paprika
¼ tsp Worcestershire sauce
½ c olive


Put first 6 dressing ingredients in blender for 30 seconds, and then add olive oil. Put dressing on salad just before serving.

For Candied Pecans

Ingredients

1 c pecans
3 TBS butter
3 TBS brown sugar

Put mixture & nuts in sauté pan, stir constantly on medium heat approximately 1-2 minutes.

Donna Barry

BLT Salad

1 lb bacon cooked and crumbled
2 large tomatoes, diced
2 cups seasoned croutons
1 head romaine lettuce, rinsed, dried and chopped

Dressing:
3/4 cup mayo
1/4 cup milk
1 tsp garlic powder
1/8 tsp pepper
salt to taste

Combine lettue, tomatoes, bacona nd croutons in a large salad bowl. when ready to serve, toss with dressing.

Janelle Openshaw

Majestic Layered Salad

1 head lettuce, torn into pieces
2 cups chopped tomatoes
1 20oz pkg. frozen peas, cooked & drained
2 c miracle whip combined with 1/4 cup sugar
3 cups shredded sheese
8 strips bacon, cooked and crumbled

In a large, clear glass bowl, layer ingredients in order given. Refrigerate until ready to serve.

Kathee Jefferson

Chinese Chicken Salad

1 head iceberg lettuce, torn, washed & dried
1 Tablespoon toasted sesame seeds (found in the Asian section at the grocery store)
3 cooked chicken breasts, diced
*1/4 pkg won tons, fried
* Fried rice sticks


Dressing
4 Tablespoons sugar
2 tsp salt
1/2 cup olive oil
2 Tbs sesame oil
6 Tablespoons rice vinegar
Put dressing ingredients in a jar and shake/mix until the sugar dissolves.


Plan ahead....

*To save time and mess, you can buy fried won tons and fried rice sticks at most Chinese restaurants. I go to a Chinese buffet to get the fried won tons and to a different Chinese restaurant to get the rice sticks but it only costs me a couple of dollars and saves me a lot of work at home so I think it is well worth it! Just call around, they may think you are weird but that's OK, they'll understand once you explain what they are for.

Anyhow, if you are frying your own won tons and rice sticks, make sure you have plenty of time. Cut up the fresh won tons and deep fry them in oil. Set aside to drain. Then, deep fry the rice sticks in Very Hot (near boiling) oil. They will immediately puff up and you have to pull them out quickly! Be prepared and use metal tongs or a large metal slotted spoon to pull them out (it will warp your plastic.)

Drain and store the won tons and rice sticks in a paper sack until you are ready to serve the salad.

Toss all the ingredients and add dressing just before serving. YUMM!

Sue Smith

Balsamic Vegetable Salad

Salad:
3 large, firm tomatoes, cut into wedges
3 medium cucumbers, halved and sliced (peeling optional)
1 Onion sliced
2 summer or zucchini squash,sliced and halved
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 Tbs. water
1 envelope Italian salad dressing mix
In a salad bowl, combine cut vegetables. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Janelle Openshaw

Spinach and Swiss Salad

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander
Croutons

DRESSING:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Janelle Openshaw

Chinese Slaw Salad

1 pack cabbage coleslaw mix OR broccoli slaw mix
1 bunch of Green Onion
1/2 Cup of Sesame seeds
1 pack of slivered almonds ( 1/2 cup)
1 or 2 packages of Ramen noodles
Optional - 1 grilled chicken breast, cut up


Directions:
Chop up the Green Onions and mix with the coleslaw. Put a small amount of butter in a pan and fry the sesame seeds. Set aside and then brown the 1/2 Cup of slivered almonds. Break up the ramon noodles and brown them. Let the the sesame seeds, slivered almonds and noodles cool off and toss in the salad. (Or just skip the toasting and toss them in the salad)

Dressing:
1/3 Cup Vinegar
1/4 Cup sugar
1/4 Cup oil
2 Tablespoons of Soy Sauce.

Mix till sugar is dissolved When ready to serve, pour dressing over salad and mix all together

Sue Smith

Cabbage Ramen Salad

1 3oz pkg chicken flavored ramen noodles
1/2 c vegetable oil
3 Tbs white vinegar
2 Tbs sugar
pepper to taste
1/2 c sliced almonds
1 medium cabbage chopped
1 bunch green onions, chopped

Optional, add chopped chicken

For dressing, comine seasoning packet from ramen noodles, oil, vinegar, sugar and pepper in a small bowl, mix well. Crumble ramen noodles into another bowl, stir in almonds. When ready to serve, combine noodle mixture, cabbage, and onions, pour dressing over and toss well. Makes 8 - 10 servings

Janelle Openshaw

Heidi's Broccoli Salad

2 pkgs chicken ramen noodles
1 pkg broccoli slaw
1/2 c sunflower seeds
1/2 c sugar
1/3 c cider vinegar
1/2 c veg oil
1/3 c slivered almonds

Break noodles; add slaw, seeds and almonds. Sprinkle flavor packets and sugar on top. Stir in vinegar and oil. Mix and refrigerate.

Jan Aamodt

Macaroni Salad

16oz pkg. elbow macaroni, cooked
1/2 green pepper, chopped
1/2 red pepper, chopped
2 c shredded cheese
1 lb deli ham
16oz jar miracle whip
1 Tbs mustard
1 Tbs sugar
1/4 c milk
1 packet ranch salad dressing mix

Place first 5 ingredients in a large bowl. In a smaller bowl, combine next 5 ingredients and mix until well blended. add miracle whip mixture to macaroni mixture. Chill.

Kathee Jefferson

Ranch Salad

1 box tri-colored spiral noodles (2lbs cooked)
Cook and rinse in cold water. Then add the following…

1 lb. cheddar or Colby cheese, cubed
1 lb Swiss cheese, cubed
1 ½ lbs ham chunks or diced
2 c celery
1 small onion, chopped
1 ½ c. frozen peas
1 green pepper, chopped

Just before serving, toss in a 24oz bottle of ranch dressing.

Cindy Guild

Chicken Pineapple Salad

1 or 2 (2 ¼ lbs.) chilled rotisserie chickens
2 ¼ c. chopped celery
2 c red seedless grapes
½ oz sliced almonds
2 c pineapple tidbits (drained)

Pull chicken meat from the bone and cut up Mix the above ingredients and then add dressing (recipe below)

Dressing:
1 ¼ c salad dressing (Miracle Whip)
1 ½ tsp sugar
¼ tsp salt
1 ½ tsp lemon juice

Mix dressing ingredients quickly so miracle whip doesn’t curdle. Mix dressing with chicken pineapple mixture. (Double recipe for a crowd)
(This is a favorite recipe at Grandville Family Fare Deli!)

Cindy Guild