Asian Quinoa Salad

Oh this salad!  How I love this salad!  I've definitely been on a salad kick lately because of all that pesky Texas weight (i.e. the weight you gain when you move to Texas) lingering around my love handles, but this one is a new favorite!  It is so easily adaptable, it's a breeze to make--especially if you substitute a cole slaw mix for the shredded cabbage and carrots--and we all loved it!  I'm already planning on making this again next week!

Asian Quinoa Salad
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 4

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts

DRESSING:
1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with cucumber and almonds or peanuts.  Serve chilled or at room temperature.  Enjoy!

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing

The summer if coming to an end.  Even if the temperature isn't quite showing it yet, I'm already starting to anticipate it.  And I've never looked forward to and dreaded something so much in my life.  My son is going to be starting preschool and, although I know he's more than ready and completely excited, I'm sure I'll be feeling a little lost without him for those few hours every week.

So, all of that being said, in order to ease the transition, I made this salad.  It's a good mix of the summertime and the coming autumn.  It's delicious and easy and comes together so quickly--perfect for when you're trying to enjoy every moment with your son.

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing
(adapted from Holly Clegg)
Printable Recipe
Serves 6-8

Ingredients
SALAD:
6 cups sweet potatoes, peeled and cut into chunks (about 2 1/2 pounds)
1 tablespoon olive oil
salt and pepper, to taste
1/2 red onion, chopped
1 red bell pepper, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1/4 cup fresh cilantro, chopped

DRESSING:
2 tablespoons olive oil
3 tablespoons lime juice
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, roughly chopped

Directions

1) Coat foil lined baking sheet with nonstick cooking spray.  On prepared pan, toss together sweet potatoes,  1 tablespoon olive oil, and salt and pepper. Roast at 425 degrees for about 30 minutes.  Add the jalapeno chunks to the baking sheet and roast an additional 10 to 15 minutes, or until potatoes and jalapeno are soft and beginning to brown.  Set aside to cool.

2) Meanwhile, in a large bowl, combine red onion, red bell pepper, black beans, corn, and cilantro.  Gently stir in sweet potatoes.
3) For the dressing, puree the lime juice, garlic, 2 tablespoons olive oil and roasted jalapeno in a blender. Toss with potato mixture until well coated.  Enjoy!

Southwest Orzo Salad

This summery dish is so easy--and delicious!--and is just screaming for your improvisation.  I desperately wanted to add some shredded carrots or cabbage or zucchini.  Next time my husband won't be so lucky!  Btw--to make this more of a main dish, try adding diced chicken or a can of chick peas.

Southwest Orzo Salad
(adapted from Cooking Light)
Printable Recipe
Serves 4 as a main dish, 6 as a side dish

Ingredients
1 cup uncooked orzo
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
16 grape or cherry tomatoes, halved
1/2 green pepper, diced
3 green onions, sliced
1/4 cup milk
3 tablespoons chopped fresh cilantro, more to taste
2 tablespoons fresh lime juice
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder

Directions
1) Cook orzo according to package directions, omitting any salt or fat. Drain well and set aside until cooled.
2) Place orzo, corn, beans, tomatoes, green pepper and onion in a large bowl; toss.
3) In a small bowl, combine all remaining ingredients, stirring well with a whisk. Drizzle over orzo mixture; toss to combine. Garnish with additional cilantro, if desired.  Serve at warm or chilled.  Enjoy!

Fruit Salad with Apple-Vanilla Syrup

Sorry no picture for this one, but trust me--the colors are gorgeous.  It's such an easy salad to make and the syrup is definitely worth the wait--sweet, with a hint of vanilla.  It accentuates the fruit flavors of the salad in wonderful ways.

Fruit Salad with Apple-Vanilla Syrup
(adapted from Vegetarian Times)
Printable Recipe
Serves 6

Ingredients
SYRUP:
2 cups apple juice
2 2-inch strips lemon zest
1/4 teaspoon vanilla

SALAD:
4 peaches, peeled and cut into chunks
1 pint blueberries
1 pound strawberries, quartered

Directions

1) Place apple juice and lemon zest in a small pot. Bring to a boil over medium-high heat.

2) Reduce to medium-low, and simmer 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup. Remove lemon zest and stir in vanilla.  Cool to room temperature.

3) Toss peaches, blueberries and strawberries with syrup.  Enjoy!

Cranberry Fluff Salad

This year's Thanksgiving is going to be pretty easy food-wise.  Some friends invited us over for dinner and said to bring whatever we want.  I will undoubtedly bring Cranberry Fluff Salad because it is tart, sweet, and delicious.  Everything else about the big meal could fluctuate, but this one salad is a staple at Thanksgiving nearly every year.  Although, in full disclosure, we didn't have this salad last year when we were living in Germany.  But, come on!  We were in Germany and there were a lot of unusual things about that dinner.

Think de-feathering our own turkey.

Cranberry Fluff Salad
(adapted from CDKitchen)
Printable Recipe
Serves 6-8

Ingredients
16 ounces fresh cranberries
1 can (20 ounces) crushed pineapple, drained well
1 cup sugar
1/2 bag (12 ounces) miniature marshmallows
2 cups whipped cream

Directions
1) Reserve several cranberries for garnish.  Chop remaining cranberries in a blender or food processor, in batches if necessary, until chopped fine.
2) In a large bowl, combine chopped cranberries, drained pineapple, and sugar.  Refrigerate overnight.
3) Up to two hours before serving, fold in marshmallows, if using, and whipped cream until combined; chill until serving time.  Place reserved cranberries on top of the salad for garnish.  Enjoy!

Southwest Chicken Salad

I was in the mood for a salad. But it has to be a little heartier than an everyday salad in order for my husband to think it's a meal. This salad couldn't be easier, it's filling and delicious.

Southwest Chicken Salad

(adapted from Cooking in the Groves)

Printable Recipe

Serves 6

Ingredients

Salad Dressing:
1 1/4 cups sour cream or plain yogurt
3/4 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon cumin

1/8 teaspoon garlic powder

Salad:
2-3 cups chicken, cooked and diced
1 cup tomatoes, diced
3/4 cup green onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained

1/2 bell pepper, diced

1/2 cup cucumber, diced
3/4 cup Cheddar cheese, shredded
8 cups salad greens

Directions
1) In a medium bowl, combine all dressing ingredients. Refrigerate at least one hour to allow flavors to blend.

2) In a medium bowl combine chicken, tomatoes, green onions, corn, black beans, bell pepper, cucumber and cheese. Gently stir. Serve over salad greens. Top with Salad Dressing and serve with tortilla chips, cilantro, and additional salsa, if desired. Enjoy!

Waldorf Salad

We have been to several pot lucks lately and I frequently get the "salad" assignment. Most recently, I was specifically assigned a fruit salad. Unfortunately, I am not a fan of fruit salad. I find that the mixture usually includes fruits I don't like (ok, just bananas) or that the fruit combination creates a mushy mess.

This salad, however, does not include bananas (!) and does not become mushy, even if it isn't eaten until the next day. Or the day after.  The dressing is pleasantly tart when contrasted with the sweetness of the fruit and the celery is an unexpected, but delicious, addition. All in all, a very refreshing and easy fruit salad.

Waldorf Salad
Printable Recipe
Serves 6

Ingredients
2 medium-sized apples, cored and chopped
1 celery stalk, chopped
2 handfuls red or green seedless grapes, halved
1 handful dried cranberries
1 handful walnuts, toasted and chopped (The hubby has a nut aversion, so these were left out)
2 tablespoons mayonnaise
2 tablespoons plain yogurt
2 tablespoons lemon juice
salt and pepper to taste
lettuce

Directions
1) In a medium-sized bowl, mix the apple, celery, grapes, cranberries and walnuts, if using.
2) In a separate bowl, mix the mayonnaise, yogurt, lemon juice, salt and pepper to taste.
3) Toss the salad with the dressing. Serve on a bed of lettuce. Enjoy!