Mexi-Lime Chopped Salad

This will be your most favorite salad. Ever. From Jessica Romney via
http://arizonaromneys.blogspot.com/2009/06/little-something-yummy.html

1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado
2 tomatoes
1 large mango
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled

Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder

Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!

You can leave it without the Spicy Honey Chicken (recipe follows), but if I’m making it for a meal, I add this chicken to the top. And it’s AMAZING. (It’s NOT spicy, by the way).

It's easier than it looks and so good. Enjoy!

Spicy Honey Chicken
http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html

Spicy Honey Chicken
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar
.
1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

Yvonne’s Salad Dressing

1 cup sugar
¾ cup vinegar
1 to 2 tsp salt
2 TBSP mustard
2 TBSP poppy seed
1 medium onion, chopped
1 ¾ cup oil

Strawberry-Chicken Salad

12 oz. Uncooked bow tie pasta
3 cups cooked cubed chicken
1 cup chopped yellow bell pepper
1 cup walnut pieces toasted
½ cup sliced green onions
3 cups sliced fresh strawberries
Dressing:
½ cup sugar
2 tsp. Finely chopped onion
1 tsp. Salt
1/3 cup mustard
2/3 cup oil
1 TBSP. Poppy seed

Spinach Salad

from Mary Bishop
1 bag Spinach leaves
Craisins
Crumbled bacon
Swiss cheese
Sliced mushrooms
Sliced strawberries
Red onion
Pine nuts
Honey Mustard Dressing
3 TBSP cider vinegar
3 TBSP honey
6 TBSP mayo
1 TBSP Dijon mustard
1 TBSP finely minced red onion
1 ½ TBSP chopped fresh parsley
Pinch salt
¾ cup vegetable oil
Heat vinegar and honey until honey dissolves. Pour into bowl and cool. Wisk in other ingredients. Makes 1 ½ cups up to 3 days ahead. Best at room temp.

Pasta Salad

from Beth Dickson
Bow tie noodles
Canned artichokes
red pepper
green onion
grated carrots
broccoli
Italian dressing (I use Paul Newman’s Italian dressing or lite Italian dressing.)

Oriental Chicken Salad

(from Tiffany Whitney)
3-4 boneless, skinless chicken breasts
1 head iceberg lettuce, torn into pieces ( I would use romaine and add cabbage, but that is just me!)
1 bunch scallions
3/4 c toasted sesame seeds
1 c toasted slivered almonds
wontons
Dressing: combine the following.
1/3 c oil
1/4 c rice vinegar
1/4 c sugar
1 1/2 tsp salt
Cook chicken and slice, mix greens, roast almonds and sesame seeds on a cookie sheet in oven until brown, add to salad. Fry wontons in oil until crispy. (Don't add them though till time to eat.)

Chicken Salad

(from Shara Martineau)
6 chicken breasts cooked and cubed
2 cups celery diced
1 tsp. Salt
1 tsp. Pepper
1 cup mayo
1 cup sour cream
4 eggs cooked, cubed
¼ lb. Toasted slivered almonds
Makes 18-24 small sandwiches

CHINESE SLAW

1 head Napa cabbage, sliced thin
2 green onions, sliced thin
Brown the following in ¼ c. butter
2 pkg Ramen noodles, broken up
½ c. slivered almonds
2 T.sesame seeds
Red pepper sliced
Sauce:
½ c. sugar
¼ c. oil
¼ c. rice vinegar
2 T. soy sauce
Ramen flavoring packet
Combine all. Bring to rolling boil. Boil one minute. Let topping and sauce cool well.
Mix all together just before serving.

Spinach Salad

from Tiffany Whitney
This makes a huge batch:
1 bag spinach
1 to 2 heads lettuce
½ pkg swiss cheese grated
1 jar Hormel Bacon pieces
Sliced mushrooms
Dressing:
1 ½ cups oil
¾ cup sugar
¾ cup white wine vinegar
½ tsp salt
1 ½ tsp. Onion salt
¾ tsp. Dry mustard
¼ tsp poppy seeds