Dirt Cake Pudding Salad Dessert

This pretty much tastes like dirt cake but with chocolate pudding and marshmallows all mixed together.
1-  3.9 oz pkg. instant chocolate pudding
1 1/2 c. milk
1 pkg. oreos
couple handfuls mini marshmallows
1 large tub cool whip

Crush oreos in a ziplock bag by using a rolling pin.  Mix milk and pudding mix together until combined and thick.  Add all ingredients together in a large bowl.  This is best when made a day ahead.

Mom's Homemade Ranch Dressing

I never use store bought Ranch Dressing.  Once you have had homemade ranch you will never go back to the chemical filled stuff in the store that doesn't taste good.  This is a creamy flavorful recipe that you can adapt to your liking.

1 c. buttermilk (hungarian buttermilk found at Winco is the best because it makes the ranch thick and creamy)

1 c. best foods mayo (don't use nasty kraft)

2 tsp. dried minced onions

1/4 tsp. parsley

1/4 tsp. paprika
1/2 tsp. salt

1/16 garlic powder or more if desired or can use 1 clove fresh garlic minced

can add pepper as well if desired

you can add anything to this, dill, chives, cayenne pepper for heat, mustard powder for an added kick, 1/4 tsp. vinegar and use fresh herbs instead of dried as well.

Whisk all ingredients together and keep in refrigerator.

Berry Fruit Salad

This is an easy and yummy, creamy fruit salad especially for berry lovers like my husband!

1 Lg. (2 lb) strawberry yogurt or any other yogurt
1 Lg. tub of cool whip
1 pkg. (3.4oz) vanilla instant pudding
fresh or frozen (thawed) mixed fruit (I made this for Thanksgiving when fresh fruit wasn't in season, and used the frozen mixed fruit (1 bag), and it was super yummy still)

Mix yogurt and vanilla pudding powder together until well blended. Fold in the cool whip and mix well. Let sit in fridge for an hour or two, and then add the fruit and mix all together.  We liked this with the berries still slightly frozen.

Summer tortellini salad

Summer Tortellini Salad

http://www.sisterscafe.blogspot.com/

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)

1 pint cherry or grape tomatoes,

halved4 green onions with tops,

thinly sliced1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)

1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)

Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked itCook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

All the notes come straight from the sisterscafe author.

I actually changed up the recipe by using just a few tablespoons of Italian dressing instead of Ranch. Really yummy. And I served it with walmart's sweet multigrain rolls (delicious brown rolls found in the specialty breads area).

Three Bean Salad

This is very easy and quite tasty, especially if you like beans.

Ingredients
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
One 15-ounce can green beans, drained, rinsed, and drained again
One 15-ounce can red kidney beans, drained, rinsed, and drained again
One 15-ounce can garbanzo beans, drained, rinsed, and drained again

Preparations Whisk the mustard, vinegar, and oil together in a small bowl until smooth to make a vinaigrette. Season to taste with salt and pepper, and set aside. Place all of the beans in a serving bowl. Drizzle the vinaigrette (you may not need it all) over the beans, and toss gently to combine. You can add the dressing up to 2 hours ahead of time; serve the salad either cold or at room temperature. (Makes 6 servings)

Asian Chicken Salad

This is so yummy!

3/4 c. reduced-fat Asian sesame salad dresing (***note: same ingredient in the Asian chicken rice bowls shown several posts ago.)
1/2 c. creamy peanut butter
1 T. sesame oil
2 t. cider vinegar
1/4 t. pepper
grilled chicken breast strips
1 or 2 chopped cucumbers
1 red pepper, chopped
1/2 c. chopped green onions
1/4 c. grated carrot
8 bibb or Boston lettuces leaves-- I used Romain lettuce and it was great
chopped fresh cilantro, optional (I didnt' try this so I'm not sure how it would be)

mix first 5 ingredients (note to readers I only used the dressing + peanut butter and it was fabulous). In a large bowl mix remaining salad ingredients and top with dressing. Serve on lettuce leaves or mixed with lettuce or in a pita.

THis recipe was adapted (as in I changed some parts of it) from a taste of home magazine.

Lemon Chicken Salad

This comes from MarthaStewart.com, it looks really yummy to me, however I have not tried it yet.

2 1/2 teaspoons dried tarragon
2 teaspoons grated lemon zest
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
4 bone-in chicken breast halves
1/3 cup low-fat plain yogurt
2 teaspoons plus 1 tablespoon olive oil
3 teaspoons fresh lemon juice
3 plum tomatoes, coarsely chopped
4 scallions, thinly sliced
6 ounces mesclun (about 6 cups)
Directions
Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

italian pasta salad

cooked swirly pasta
1 bottle kraft sundried tomato dressing
cheese crumbles
tomatoes
cucumbers
artichokes
olives
pepperoni

use whatever ingredients you want, chop ingredients to bite size pieces and add to pasta along with dressing and mix.

Ambrosia

I know this sounds like a strange fruit salad but the sour cream gets sweetened by the fruit and if you don't tell anyone what's in it they usually can't tell it's sour cream.

strawberries
blueberries
pieapple
grapes
mandarin oranges
mini chocolate chips
coconut
colored marshamllows
sour cream

you can use any kind of fruit you want. mix all ingredients together to desired consistency.

Red Grilled Chicken salad; from my friend stephanie

*Grilled chicken, shredded (I ususually throw it in my foreman grill but it doesn't have to be grilled).
*Red onion, chopped finely
*Red pepper, diced
*Celery, diced
Use whatever ratios you want of the chicken and vegies then Add just a few tablespoons of mayo depending on how much you like, I usually put enough that it barely coats everything. Can add nuts if desired. I love this!! we have eaten it in crossaints, pitas, bread, and with crackers. Perfect summer salad!

Szechuan Black-Eyed Pea Salad

I have been meaning to post this for a while because it is SO DARN GOOD, but time has gotten the better of me and I have not. But...this is a good party/family event dish. If you are taking it somewhere, I recommend doubling the recipe as it does not make all that much.

2 15-oz. cans black eyed peas, rinsed and drained

1 medium green bell pepper, chopped (1 cup)

1/2 cup chopped red onion

1 jalapeno pepper, seeded and finely minced (2 TBS)

1 clove garlic, minced (1 tsp)

1 avocado, cubed (1 cup)

2 TBS lemon juice

1/4 cup olive oil

3 TBS red wine vinegar

1 TBS Szechuan Sauce

2 tsp. sugar

1. Toss together black eyed peas, bell pepper, onions, jalapeno pepper, and garlic in large bowl. Toss avocado with lemon juice in seperate bowl. Add avocado to black eyed pea mixture.

2. Whisk together oil, vinegar, szechuan sauce and sugar in bowl used for avocado. Toss black eyed pea mixture with szechuan sauce dressing.

From Vegetarian Times Magazine

Amunda’s Broccoli Salad

3 bunches of broccoli cut into small chunks
½ small red onion
1 package bacon fried and crumbled
Shredded cheddar cheese
¾ c. raisins
Sunflower seeds

Dressing:
1 ½ c. mayo
¾ c. sugar
½ tsp. vinegar