Ranch Ham Pasta Salad

Ingredients 
  • 1 cup sour cream
  • 1/4 cup Mayonnaise
  • 1 packet  ranch dressing mix
  • 1 lb spiral pasta, cooked
  • 2 large carrots
  • 1 1/2 cups broccoli
  • 1 cup ham
  • 1 cup cheese
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
Directions
  1. Combine the sour cream, mayo and ranch dressing mix.  Set aside.
  2. Cook the pasta until al dente.  Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
  3. Chop the veggies, ham and cheese into bite sized pieces.  Combine with the pasta and 3/4 of the dressing mix.  Stir well, add additional dressing if it is too dry.
  4. Refrigerate for at least an hour before serving.

This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen

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Beef Taco Salad

Ingredients

  • 1 lb Shredded Beef Taco Meat
  • 2 heads of Romaine Lettuce
  • 1 can Black Beans, rinsed and drained
  • 2 cups crushed tortilla chips
  • 1/2 cup of frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • Ranch dressing or your favorite 🙂

Directions

  1. Place the lettuce in a large serving bowl. Top with the taco meat. Layer on the black beans, tortilla chips, thawed corn and shredded cheese. Top with your favorite dressing.

Chicken Salad Sandwiches

Have you ever had the opportunity to eat at a Kneaders? I first went to one when I lived in Utah but they have just opened up a couple near me in Arizona. Yay!!! This recipe is a copy cat recipe for their delicious chicken salad sandwich. Now unless you have their fresh baked rolls, it doesn’t quite compare. But it is still really really good!
Kneaders Chicken Salad Sandwiches Recipe:
(makes approx. 6 sandwiches)
Ingredients:
  • 1/4 cup vinegar
  • salt and pepper (to taste)
  • 1-1/4 cup mayonnaise
  • 1-1/4 cup sour cream
  • 4 stocks celery, finely chopped
  • 1 bunch green onion, chopped
  • 4 boneless, skinless chicken breasts; cooked and shredded
  • Rolls or Buns

Directions:

  1. Mix vinegar, salt, pepper, mayonnaise and sour cream together.
  2. Mix celery, green onion and chicken in separate bowl.
  3. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.
  4. Serve on buns or rolls.

Find this delicious recipe and more at http://www.sixsistersstuff.com/2012/06/kneaders-chicken-salad-sandwiches.html#j4C4yeJhlZmXugqg.99

Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad 1Ingredients:

  • ½ c Caesar dressing (for marinating)
  • Caesar dressing (for tossing)
  • 2 chicken breasts
  • 2 heads romain lettuce
  • ½ cup shredded parmesan cheese (plus more for topping)
  • Garlic-herb croutons

Directions:

  1. Place chicken in a ziploc bag. Add ½ c caesar dressing. Let marinate for as little as 30 minutes – 6 hours.
  2. Preheat grill to medium heat or just plug in your George Foreman 😉
  3. Remove chicken breasts from marinade and let excess drip off. Grill chicken 4-5 minutes on each side until cooked through. Remove from grill and let rest at least 5 minutes before slicing. Let cool to room temperature and store in fridge until ready to use.
  4. Wash and dry lettuce and tear into bite sized pieces. Place in large bowl and add parmesan cheese, croutons, and prepared chicken.
  5. Toss with dressing to taste. If you’d like, add additional cheese and pepper to each serving.

This recipe is adapted from the Grilled Chicken Caesar Salad recipe from Our Best Bites new cookbook “Savoring the Seasons”

Sweet Pork Burritos (or Salad!)

Sweet Pork

Prep Time: 2 minutes Cook Time: 8 hours

Yield: 2 lbs pork

Serving Size: 1 Cup Each

Ingredients

  • 1 Pork Shoulder/Butt (approx 2 lbs)
  • 1 Old El Paso Sauce Packet (Roasted Garlic
  • 1 Cup Root Beer (A&W)
  • 2 Cups Light Brown Sugar

Ingredients for Serving:

  • Tortillas
  • Lettuce
  • Rice
  • Cheese
  • Black Beans
  • Ranch Dressing (or make your own Creamy Tomatillo Dressing!)
  • Cilantro
  • Lime

Instructions

  1. Place the pork in a slow cooker. Mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. Cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). Place the meat back in the sauce and cook on low for an additional 2 hours.
  2. Serve immediately homemade or store bought fresh tortillas with lettuce, rice, any cheese, beans, dressing, cilantro and limes

Notes

I’ve seen a lot of recipes that use Dr. Pepper or Coke but my family doesn’t drink these so I thought I’d try a recipe using Root beer! Carrian over at Oh Sweet Basil who is the mastermind behind this recipe said that with this roasted garlic sauce Root Beer seemed to bring out the best flavor.

http://www.ohsweetbasil.com/2013/09/cafe-rio-sweet-pork.html

Southwest Chicken Chop Salad

4 SERVINGS

INGREDIENTS:

  • 2 cups cooked chicken, shredded or diced 
  • 1 green pepper, diced
  • 1 cup black beans
  • 1 cup sweet yellow corn {canned or frozen and defrosted}
  • 2 roma tomatoes, diced
  • 4 scallions, washed and sliced {white and green parts}
  • 1 large romaine heart, washed and chopped –  I prefer bigger pieces in my salad
  • 1/2 bunch cilantro, washed and chopped (Optional)
  • 2 just under ripe avocados, diced
  • 2 cups crushed tortilla chips

for the dressing-

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tablespoon ranch seasoning
  • 1/2 tablespoon taco seasoning
  • 1/2 tablespoon lime juice {optional}
  • salt & pepper, to taste

DIRECTIONS:

  • In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

 This recipe comes from Lauren’s Latest… check out her blog!