Thai-style Steak (Salad)

the steak tastes great besides the salad...mmm

steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper

additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.

for the salad:
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.

from Food Everyday's Great Food Fast recipe book.

Peanut Chicken Soba Salad

SARA JENSEN

2 cups water

2 (6-ounce) skinless, boneless chicken breast halves

4 black peppercorns

1 bay leaf

1 tablespoon rice vinegar

2 tablespoons roasted peanut oil

2 teaspoons low-sodium soy sauce

1 teaspoon honey

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/2 teaspoon salt

2 cups cooked soba noodles (about 4 ounces uncooked)

1 cup grated carrot

1/2 cup thinly sliced green onions

1/4 cup minced red onion

1/4 cup chopped fresh basil

4 teaspoons chopped unsalted, dry-roasted peanuts

lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt,) stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

THIS IS A GREAT SUMMER SALAD. SERVE WITH COCONUT RICE (SIDE DISHES) AND FRUIT. PURCHASE THE SOBA NOODLE IN THE ASIAN SECTION.

Hot Chicken Salad

JULIE ROYLE

4 cups cooked chicken breasts, diced

2 cups celery, chopped

1/2 cup onion, chopped

1 teaspoon lemon juice

4 eggs, hard cooked and chopped

2/3 cup slivered almonds (or whole, chopped)

1 cup mayonnaise

1 teaspoon salt

1/2 teaspoon Accent (optional)

1 cup sharp cheese, grated

In a medium pan sauté onions and celery until onion is cooked through (about 5 to 6 minutes.) In a large bowl combine all ingredients except cheese. Spread mixture in a casserole dish and top with grated cheese. Bake at 375° for 20 to 30 minutes.

THIS DISH IS GREAT AS LEFTOVERS THE NEXT DAY. SERVE COLD OR AT ROOM TEMPERATURE ON TOASTED BREAD. MAKES A GREAT SANDWICH!

Cheesy Artichoke Bread

SARA JENSEN

8 Rhodes Texas rolls, thawed and risen
1 (14-ounce) can artichoke hearts (in water)
1 cup mayonnaise
1 cup grated jack cheese
1/2 cup grated Parmesan cheese
1 can diced green chilies
1 to 2 garlic cloves, minced
fresh parsley


Thaw and rise rolls according to package. Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise, cheeses, chilies and garlic until well blended. Press rolls together and roll into 12" x 17" rectangle. Place on large, sprayed cookie sheet. Spread artichoke mixture over dough, spreading all the way to the edges. Let rise for 15 minutes. Bake at 350° for 20 minutes or until light golden brown. Garnish with chopped parsley. Makes 34 (1 x 6-inch) strips.


THIS IS GREAT SERVED WITH A SALAD OR AN APPETIZER FOR AN ITALIAN DINNER.

Fruit Salad

ASHLEY RATHER

2 oranges, peeled and separated
2 apples, sliced/chopped
2 bananas, sliced
1 box of strawberries, washed and sliced
2 eggs
1/2 cup of orange juice
2 tablespoons granulated sugar

Beat eggs, orange juice and sugar with a hand mixer. Cook in a double boiler over water until thick. Cool completely. Mix with a 12 oz. tub of cool whip and add fruit.

THIS DISH IS EVEN BETTER WHEN YOU ADD PEACHES & PINEAPPLE.

Tomato Avocado Salad

JESSICA RODERER

3 sliced tomatoes
2 sliced avocados

DRESSING
1/2 cup safflower oil
1/4 cup apple cider vinegar (or 2 parts oil to 1 part vinegar)
fresh grated onion
dash of sugar and salt to taste

Combine ingredients for dressing and drizzle over sliced tomatoes and avocados.

Fresh Pasta Salad

LAUREN BUCK

SALAD
12 ounces tri-color rotini
1 green bell pepper
1 red bell pepper
1 cucumber
1 4 ½ ounce can sliced olives
8 ounces crumbled feta cheese

DRESSING
1/2 cup distilled white vinegar
3 tablespoons water
4 teaspoons granulated sugar
2 teaspoons lemon juice
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons coarsely ground black pepper
4 teaspoons minced fresh parsley, or 2 teaspoons dried parsley
1 teaspoon minced fresh basil, or ½ teaspoon dried basil
1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano
1 teaspoon minced fresh thyme, or ½ teaspoon dried thyme
1 cup olive oil

After boiling and cooling the rotini, combine cooked rotini, chopped peppers and cucumber, olive and feta cheese. Set aside.

In a bottle, or cruet, shake together all dressing ingredients except oil until well blended and salts have dissolved. This can also be done in a bowl with a whisk. Add oil and shake/whisk.

Mix dressing with salad and refrigerate for a few hours or overnight.

Rocky Mountain Salad

CATHRYN DANIELS

SALAD
1 head romaine lettuce, torn into pieces
1 head green leaf lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, sliced
1/2 cup dried craisins
1/2 cup crumbled blue cheese

DRESSING
1/2 cup sugar
1 teaspoon grated onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds

Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.

Spinach Salad

(from the Lion House Christmas Cookbook)
KIRSTEN JACOBS

SALAD
1 pound fresh spinach, washed and dried thoroughly with stems discarded.
1/2 head iceberg lettuce
1 cup shredded swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 bermuda onion, sliced thin into rings
2 hard-cooked eggs, peeled and chopped

DRESSING
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard

For the dressing, pour vinegar and oil in blender. Add poppy seeds, sugar, minced onion, salt and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.

Tear spinach and lettuce into pieces and add to large bowl. Add remaining ingredients. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately.

Jell-O Salad

AMANDA CALL

1 small package raspberry jell-o
1 small package cook & serve vanilla pudding (not instant - large is ok)
1 small package instant tapioca pudding
3 cups water

Boil water. Mix all ingredients and cook 4 minutes in microwave. Let cool. Chill. Add frozen raspberries and 8 ounces of cool whip.

Also great as a dessert!

Pasta w/Sun-dried Tomatoes

COURTNEY FJELSTED

SALAD
½ pound fusilli
kosher salt
olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup black olives
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, julienned

DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, diced
1 teaspoon caper, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and shopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper, in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the parmesan cheese and basil, toss well.

This salad sits well, so you can make it early in the day. Add the parmesan and basil just before serving.

Strawberry Spinach Salad

COURTNEY FJELSTED

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Apple and Walnut Salad

COURTNEY FJELSTED

SALAD
1/2 cup chopped walnuts
3 tablespoons sugar
1 bag spring mix salad
1 handful baby spinach
1/2 green apple, diced
1/4 cup red grapes, halved

APPLE CIDER VINIGARETTE
3/4 cup canola oil
1/3 cup cider vinegar
1/3 cup brown sugar
1 teaspoon salt
3/4 teaspoon ground mustard seed

Lightly grease a plate. Set aside. Place the sugar and walnuts in a pan over medium heat, stirring occasionally. When the sugar begins to liquefy, stir constantly so that the walnuts are coated. When the sugar begins to turn brown, remove from heat, and pour the walnuts on prepared plate. Set aside and let cool.

Place all ingredients for cider vinaigrette in the blender. Blend until smooth.

Place the spring mix, spinach, caramelized walnuts, apple and grapes in a salad bowl. Serve with vinaigrette.

Spring Mix Salad with Poppy Seed Dressing

JENN RUDD

SALAD
spring mix salad
dried cranberries
feta cheese
toasted, sliced almonds

DRESSING
Combine in blender:
1/2 cup sugar
1/3 cup white vinegar or lemon juice
2 teaspoon finely chopped onion
1/2 teaspoon salt
1 teaspoon dijon mustard

With blender running, add 2/3 cup oil and 1 tablespoon poppy seeds until thick and smooth.

Toss with salad just before serving.

Chinese Chicken Salad

JEN RUDD


SALAD
shredded romaine lettuce
sliced green onion
toasted sesame seeds
shredded cooked chicken breasts
fried wonton chips
(I don't have proportions, just eyeball it)


DRESSING
1/4 cup vegetable oil
4 tablespoon white vinegar
2 tablespoon sugar
2 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper

Mix dressing ingredients together and toss with salad.

Wonton Salad

SARA JENSEN

SALAD

2 heads shredded lettuce (iceberg)

1/4 cup slivered almonds

8 green onions, chopped

1/4 cup toasted sesame seeds

4 oz fried won ton skins (cut into quarters before frying)

2 cups cooked chicken, cut thin

DRESSING

1/2 cup sugar

1 ½ tablespoon salt

2 teaspoon accent

1 teaspoon pepper

1/2 cup vinegar

1 cup oil

Heat the first 5 ingredients of dressing in a saucepan to dissolve the sugar, then add the oil. Cool completely. Toss with salad just before serving.

Marinated Spinach Salad

SARA JENSEN

1 ½ teaspoon poppy seeds

3/4 cup white vinegar

1 ½ cup oil (vegetable)

1 ½ teaspoon salt

½ cup sugar

1 red onion, sliced in rings (use 1 ½ if you like onions)

1 package mushrooms, sliced

Mix ingredients and let marinade for at least 24 hours. (The red onions are best after marinating for 2 days. I will usually make the dressing 2 days in advance, marinating with the red onions for the first 24 hours, then adding the mushrooms for the next 24 hours.)

Layer in the following order on a large platter (or can mix in a bowl):

2 packages spinach (for a large salad)

1 small carton cottage cheese, rinsed so only curds remain

1 lb cooked bacon, crumbled

1 lb grated Swiss cheese

Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several small salads. Dressing keeps well.

This salad is great for baby showers, luncheons…anything!