TURKEY, BLACK BEAN and ORZO SALAD – Tarryn Colson

Dressing
3 tbsp fresh lime juice
1 1/2 tbsp white wine vinegar
2 large garlic cloves, minced and mashed with 1/2 tsp salt
1-2 fresh jalapeno chilies, seeded and chopped
1 1/2 tsp ground cumin
2/3 cup olive oil

1/2 pound orzo
4 cups poached, diced chicken or turkey breast
1 red bell pepper, chopped fine
1 yellow bell pepper, chopped fine
1 red onion, chopped fine
2-15 oz cans black beans, rinsed and drained
1/3 C finely chopped fresh cilantro

Shredded Romaine for lining platter
2 avocados, diced

Make the dressing in blender or food processor.
Cook the orzo according to package and rinse under cold water. Toss with everything but lettuce and avocados. Arrange Romaine on platter, spoon salad over it and scatter avocados on top.

TOSSED STRAWBERRY SUMMER SALAD – Tarryn Colson

3/4 C Pecan halves
1/4 C sugar
1 head Romaine and I head Red leaf lettuce
1 pint strawberries
3/4 C shredded Monterey jack cheese

Dressing
1 C vegetable oil
1/2 C red wine vinegar
3/4 C sugar
1/2 tsp salt
1/2 tsp paprika
1/4 tsp white pepper
4 cloves garlic, minced

Stir pecans and sugar together in a saute pan over medium heat until sugar melts and coats pecans. Chop coarsely if desired.

Tear greens into bite-sized pieces. Place in a large bowl with strawberries and cheese. Top with pecans and dressing and toss lightly.

THREE BEAN SALAD - Elizabeth Long

1/2 lb green beans, cut into one inch lengths
1 (19 oz) can kidney beans, rinsed and drained
1 (19 oz) can chickpeas, rinsed and drained
1/4 C extra virgin olive oil
1 medium red onion, cut into 1/4 inch pieces
2 tbsp flour
1/2 C cider vinegar
1/2 C chicken broth
3 Tbsp sugar
1 tsp dry mustard
1/2 tsp hot red pepper sauce (opt.)
1 red pepper, cut into 1/4 inch pieces

Boil green beans in salted water until just tender but still bright green, about 4-6 minutes. Transfer to a bowl and toss with kidney beans and chickpeas to combine.

Warm oil in saucepan over medium heat. Add onion and garlic and cook, stirring, until softened but not browned, about 5 minutes. Sprinkle in the flour and cook another 2-3 minutes, still stirring. Add vinegar, chicken broth, sugar, mustard, and red pepper flakes. Simmer, stirring until quite thick, about 4 minutes. Add celery and red pepper and cook until just slightly softened, about 2 minutes. Season with salt and pepper.

Stir dressing into beans. Cover and refrigerate for at least 2 hours.

Serves 8.

TABOOLEH SALAD – Laurie Peck

2-3 large bunches parsley, leaves only, chopped small
(can use food processor – don’t over process! Best on pulse)
3-4 medium tomatoes, diced
1 medium onion, diced small
1 cup bulgar wheat
1/2 cup lemon juice and 2 Tbsp lemon juice
1/2 cup olive oil (or 50%/50% olive and vegetable for lighter taste)
Syrian Allspice (optional)
1 tsp. salt and 1/4 tsp. salt

Pre-soak bulgar in water with 2 Tbsp. lemon juice and 1/4 tsp. salt for about 2 hours. Press with hands and pour out remaining liquid. Chop parsley small as above and put into large mixing bowl. Add diced tomatoes and onions. Add bulgur. Mix 1/2 cup each lemon juice and oil together and add to bowl. Sprinkle approx. 1 tsp. salt (to taste) and a generous pinch of Syrian allspice. Toss well.

Serve. (Flavor will be stronger if allowed to sit in refrigerator for an hour or so before serving).

SAVORY SPINACH SALAD – Heather Pace

2 packages baby spinach
1 head lettuce
1/2 C bacon, crumbled
1/2 C red onion, diced
3/4 C Swiss cheese, grated

Dressing
2/3 C red wine vinegar
3/4 C sugar
2/3 C vegetable oil
2 T Dijon mustard
2 tsp salt
1 T poppyseeds

SANTA ROSA VALLEY SALAD – Sara Apke

2 boxes Uncle Ben’s wild rice (fast cook) – cooked
3 chicken breasts, halved, cooked, and diced
juice of 1 lemon – pour over warm, cooked chicken
4 green onions, diced
1 small red pepper, diced
1 small yellow pepper, diced
3 oz. Chinese pea pods, with ends cut off
2 med avocados, diced
1 c. chopped pecans, toasted
Lettuce leaves for garnish

Dressing:
2 cloves garlic
1 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
1/4 t. sugar
1/3 c. seasoned rice wine vinegar
1/3 c. veg oil

Combine dressing ingredients in blender. Mix ingredients with dressing, cover and refrigerate. Arrange a few asparagus spears on top of salad. Enjoy!

POPPY SEED SALAD – Amy Eyring

Dressing:
1/3 c. apple cider vinegar
1 c. oil
3/4 c. sugar
1 T. poppy seeds
1 tsp. salt
1 T. dry mustard
grated red onion – about 1/4 cup or more to taste

Combine dressing ingredients and whisk together well. Mix together
with Romaine and/or Red/Green Leaf Lettuce, toasted pecans, crumbled
feta cheese and Craisins/dried cranberries. The dressing makes a lot
so you will only use about 1/2 of it for a large salad. Enjoy!

CHINESE CHICKEN SALAD – Jen Eyring

1 package pasta…I like fusili or gemeli
3 cups cooked chicken, cut up
1/4 cup toasted sesame seeds
8 cups fresh spinach (I use 2 bags of baby spinach) -
shred in pieces
1/4 cup chopped flat leaf parsley
1/2 cup green onions chopped

Dressing:

1 cup olive oil
2/3 cup rice vinegar
6 T. sugar
1 t. salt
1/2 t. pepper
1/4 cup soy sauce

Toss pasta and chicken with 2/3 of dressing and
marinate. When ready to serve mix together with
greens.

DELICIOUS!

CORN SALAD – Megan Peterson

2 C fresh or frozen corn, uncooked
3/4 C chopped tomatoes
1/2 C chopped green pepper
1/2 C chopped celery
2-3 slices bacon, cooked and crumbled
1/4 C chopped green onions
1/4 C ranch dressing

Combine and let chill 30 minutes.

CHICKEN PASTA SALAD by Annalisa Jeppson

CHICKEN PASTA SALAD Annalisa Jeppson

2 C uncooked shell macaroni, cooked and drained
1 bunch chopped green onion
4 C cooked chicken, cut up in pieces
2-20 oz cans pineapple chunks
2 C sliced grapes
2 apples peeled and diced
1 C slivered almonds
2 cans water chestnuts (optional)
2 C celery, sliced (optional)

Mix together: 1 C mayo
1 C coleslaw dressing
Salt and pepper

Combine everything together and chill.