Confetti Quinoa Salad with Lime Vinaigrette

2 c cooked quinoa, cooled
1 (14.502) can black beans, drained and rinsed
1/2 red bell pepper, diced
1 mango, diced
1/2-1 avocado, diced (optional)
1 green onion, sliced
1/4 cup cilantro, chopped (optional)
2-3 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp pepper, or to taste
1/4 tsp salt, or to taste

In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and
cilantro. In a small bowl, whisk together lime juice, vinegar, olive oil, salt and pepper. Pour
dressing over quinoa salad and toss to coat.  Chill until ready to serve.

Broccoli and Cauliflower Salad

3 cups cauliflower
3 cups broccoli
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:
2/3 cup mayonnaise
1 package of Dray ranch dressing
1/2 tsp. tsp. vinegar 

Directions:
Mix cauliflower, broccoli and cheese in large salad bowl. In a medium sized bowl combine mayonnaise, package of ranch dressing and vinegar.  Add mayonnaise mixture to vegetables and mix. Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces. Mix into salad just before serving.

Broccoli Salad

1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing
1/2 cup craisins
3 tablespoons sugar
2 tablespoons vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, crisp-cooked, drained and crumbled 

Instructions
In a large bowl combine mayonnaise, craisins, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon.

Oriental Cabbage Salad

1 package Ramen Noodles

4 cups shredded cabbage

2 Tbsp sesame seeds

2 cups cooked diced chicken

make dressing with seasoning packet 

3 Tbsp vinegar

1 Tbsp sugar

1/2-2/3 cup oil

1/2 tsp pepper

1/4 tsp salt

Citrus Jicama

1 jicama, peeled and diced
2 oranges, segmented
2 grapefruits, segmented
1/2 cup thinly sliced red onion
1/2 cup chopped cilantro 

Juice & zest of 2 limes
1 jalapeno, minced (optional)
Chili powder, to taste
Salt, to taste 

In a large bowl toss together jicama, segmented fruits, red onion and cilantro. Squeeze in lime juice. Sprinkle with chili powder and salt to taste.

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled Gorgonzola or blue cheese
1 /4 cup sliced almonds, toasted
half a small red onion, thinly sliced 

Poppy seed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
salt and pepper

Chicken and Bowtie Pasta Salad

2 (16 oz) boxes bowtie pasta cooked and drained)
3 cups chopped celery
2 bunches chopped green onions
2 cups seedless grapes cut in half
30 oz pineapple tidbits
1 1/2 cups cashew halves
6 cups chopped boiled chicken breasts

2 cups mayonnaise
1 bottle Kraft cole slaw dressing

combine all ingredients add salt and pepper to taste. Chill at least one hour before serving.

Heidi's Lake Powell Chicken Salad

Pre-breaded or Panko Chicken Tenders
torn lettuce
tomato chunks
avocado cubes
Cook chicken to package directions and cut into bite size pieces. Top lettuce with chicken,
tomato, and avocados.


dressing:
1/2 c. oil
1/3 c. sugar
1/4 tsp. salt
1/4 c. cider vinegar
1/2 tsp. dry mustard

Quinoa and Black Beans

Ingredients
1 tablespoon olive oil
1 medium bell pepper, red
1 medium onion
3 clove garlic
3/4 cup quinoa, uncooked
1 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon cayenne or red pepper
1 1/2 cup vegetable broth
1 cup corn, frozen
30 ounce black beans, canned
1/2 cup cilantro
2 cup mango cubes

Directions
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted),
and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15 minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.
Serve with mango on the side.

Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orance Juice
3 tbsp Orange Zest (optional)
6 tbsp Honey
4-6 Chicken Breasts or Tenders

Crock Pot Option: Place chicken in crockpot, mix remaining ingredients together.  Pour sauce over chicken and cook on low for 3-4 hours. (may need a little longer for frozen chicken)  Remove chicken, shred, and return to sauce.

Pan/Grill option:  Mix sauce and reserve one cup.  Marinate chicken in sauce for 10 minutes.  Drain chicken and discard marinade. Lightly brush grill pan with olive oil.  Heat to medium.  Cook chicken, turning once halfway through cooking time.  Brush with reserved sauce and use remaining for dipping or salad dressing.

Serve over rice with stir fry veggies on the side or over salad with mandarine oranges, toasted almonds and won ton chips.

Christy's Cucumbers

Combine in large bowl:
6 cucumbers thinly sliced
2-3 onions thinly sliced

Combine in saucepan:
3/4 cup vinegar (I usually use white)
1/3-2/3 cup sugar
1/2 cup water
1 Tbsp salt
1 tsp dried dill
Bring to boil and cook 1 minute.  Pour over onions and cucumbers.  Toss to coat.  Chill for 8+ hours.

Cucumber and Tomato Salad

I found this recipe from the Real Mom Kitchen blog...

Cucumber and Tomato Salad

• 3 medium sized cucumbers or 6 mini cucumbers (I used mini’s)
• 1 (10.5 oz) container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill (you can sub 1 tsp dill weed but fresh is best here)
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. Refrigerate for at least one hour before serving.  The longer the better.

Strawberry Spinach Salad

3 Tbsp lemon juice
6 Tbsp vegetable oil
¼ c sugar
1 pkg. spinach
2 c sliced strawberries

Put lemon juice and sugar in blender, with blender running add the oil in a steady stream, process until thickened slightly. Combine spinach & strawberries in large bowl and drizzle with dressing. Top with sugar roasted walnuts and feta cheese if desired.

Shrimp Pasta Salad

1 pkg. shell noodles
shrimp about 20 large cut in pieces
2-3 green peppers
3 hard boiled eggs
1 pkg. frozen peas
salt and pepper to taste
Mayonnaise until desired consistency

Mix.

Pistachio Mallow Salad-Waldorf Salad

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
½ cup walnuts, chopped
3 ¼ cups miniature marshmallows, divided
2 tubs (8 oz. each) cool whip, thawed
Maraschino cherries with stems, for garnish

STIR pudding mix, pineapple with juice, nuts and 1 cup of marshmallows in large bowl until blended. Gently stir in 1 tub of whipped topping.

MIX remaining tub of whipped topping and 2 cups of marshmallows in separate bowl; reserve 1/2 of the mixture for garnish. Spoon 1/2 of the pudding mixture in large serving bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries.

REFRIGERATE until ready to serve.

Creamy Sliced Tomatoes

1 cup mayonnaise
1/2 cup light cream
3/4 teaspoon dried basil or 1 ½ teaspoons chopped fresh basil, divided
Lettuce leaves
6 medium tomatoes, sliced
1 medium red onion, thinly sliced into rings

In a small bowl, combine mayonnaise, cream and half of the basil; mix well. Refrigerate. Just before serving, arrange lettuce, tomatoes and onions on individual salad plates. Drizzle dressing over: Sprinkle with remaining basil.

Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup sugar (superfine preferred)
1/2 tsp. crushed red pepper
1/4 tsp. salt
2 or 3 cucumbers
1/4 cup finely chopped onion
1/4 cup chopped salted roasted peanuts

In a large bowl, combine vinegar, sugar, crushed red pepper, and salt. Stir until sugar is dissolved and set aside. Score the cucumbers with a fork and slice into 1/4" thick, add the cucumbers and onions into the large bowl and refrigerate for 1 to 4 hours, stirring occasionally. Add the chopped peanuts and toss the salad just before serving.

Raspberry Jello Salad

1 small pkg. raspberry jello
1 small pkg. orange jello
3 cups boiling water
2 pkgs. thawed raspberries
1 cup applesauce

Combine ingredients and let thicken.

Topping-1 pint sour cream and 3/4 pkg. small marshmallows.

Combine and let stand at room temperature all day. Beat with mixer and spread over jello: chill before serving.

Hidden Pear Salad

1 can (16 ounces) pears, liquid drained and reserved
1 package (3 ounces) lime flavored gelatin
1 package (3 ounces) cream cheese, softened
¼ teaspoon lemon juice
1 envelope whipped topping mix

In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved, Remove from the heat and cool at room temperature until syrupy. Meanwhile, puree pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth, Add pureed pears' and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. Place in glass casserole type dish. Chill overnight.

Chicken Salad with VooDoo Dressing

3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cup chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad.
Place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Sprinkle the chicken down the center of the salad.

Ingredients: Voodoo Dressing 1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbsp crushed red pepper
¾ cup light mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger

Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed. Place the salad dressing in a container on the side