Cowboy Caviar

This is great as a topping for tacos, but we also love it as a dip with chips!

Ingredients:

1/3 cup red onion, diced

1 15 oz can black beans, rinsed and drained

1 15 oz can black eyed peas, rinsed and drained3 Roma tomatoes

1 1/2 cups frozen sweet corn

1 bell pepper (any color), diced

3 Roma tomatoes, diced

2 ripe avocados, diced

1/3 cup cilantro, finely chopped

optional - 1 jalapeno pepper, seeds removed and diced

1/3 cup olive oil

2 TBSP fresh lime juice

2 TBSP red wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

Directions:

1. Combine red onion, black beans, black eyed peas, sweet corn, bell pepper, Roma tomatoes, avocados, cilantro, and jalapeno in a large bowl. Stir until well combined.
2. In a separate bowl whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour the liquid ingredients over the other ingredients in the big bowl and stir until well combined.
4. Serve over tacos or with chips.
5. Keep refrigerated.

Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Kale and Quinoa Salad (Zupas Copycat)

This Kale and Quinoa Salad was my favorite salad at Zupas. Sadly, they've stopped making it. Read all directions before prepping the salad. The quinoa and kale can be made ahead, as well as the dressing. 

Ingredients:

2 1/2 cups kale, (see prep below in directions)

1/4 cup cooked quinoa, cooled

1/2 cup blueberries

1/4 cup craisins

1/2 cup grapes, sliced in half

1/4 cup pistachios, chopped

garnish with fresh shaved Parmesan

Dressing (can be made a day ahead):

4 cloves garlic, grated

3 TBSP mayonnaise

2 TBSP Lemon Juice

1 TBSP Dijon mustard

1/4 tsp salt

1/4 cup Balsamic vinegar

3/4 cup extra virgin olive oil

Directions:

In a small bowl whisk together garlic, mayonnaise, lemon juice, dijon mustard, salt, and balsamic vinegar. Slowly add the olive oil while whisking. Refrigerate the dressing (this can be made a day ahead). 

Remove the coarse stems on the kale, Slice the kale leaves into thin strips. Place the kale in a colander and rinse. Sprinkle 1/4 tsp fine sea salt over the kale and add a small drizzle of olive oil to the kale. Massage and rub the kale with clean hands for about 3-5 minutes until it is tender and a deep green color. Rinse again, and spin in a salad spinner to get thoroughly dry. If making ahead, store the kale and quinoa together in the refrigerator stored separately from the dressing and salad toppings. 

Toss the dry kale with the cooled quinoa, blueberries, craisins, grapes, and pistachios. Pour over the desired amount of dressing and top with shaved Parmesan. Gently toss and enjoy immediately.

This salad does not sit well with the dressing, so only put the dressing on what will be used the same day. Store any leftover kale and quinoa separately from the dressing and salad toppings. 

Cherry Salad

Ingredients:
2 cups water
6 ounce box of cherry Jell-o
20 ounce can of cherry pie filling
8 ounce can of crushed pineapple
8 ounces cream cheese
1 pint sour cream
1/2 cup sugar
1 tsp vanilla

Directions:
Bring the water to boil in a medium sauce pan. Mix in the jell-o and then add the pie filling and crushed pineapple. Stir until mixed well and then pour into a 9x13 pan and refrigerate until well set. Soften the cream cheese to room temperature. Cream the cream cheese, sour cream, sugar, and vanilla with a hand mixer. Top the cream cheese mixture on the set jell-o mixture. Refrigerate until ready to serve.

Won-Ton Salad

A friend shared this recipe with me and I couldn't stop eating this salad. The dressing with the crunch from the friend won-tons is a perfect pair.

Ingredients:
1 package won-ton wrappers, deep fried *see note
2 heads of lettuce, chopped
2-3 bunches green onions, chopped

Dressing:
6 TBSP rice vinegar
4 TBSP sugar
1/2 tsp black pepper
1/2 cup vegetable oil
2 tsp salt
2 TBSP Sesame Seeds

Directions:
Mix the lettuce and green onions in a large bowl. Right before serving, crumble the fried won-tons into the salad, they get soggy fast. Serve immediately.

*How to deep fry won-tons. In a wok heat up 4 cups of vegetable or canola oil to 400 degrees. Make sure the oil is nice and hot before starting.  Fry each won-ton until golden brown and let dry on a plate lined with paper towels.

Catalina Salad

I've had Catalina dressing a few times and thought it was pretty awful, but this homemade version is divine. I had to pour it over my salad 3 times just that I could savor every single bite with dressing. My husband and I raved and raved about this recipe and I promised him I'd save it here on our blog. There's something about almost being 40 with a handful of kids and not having much brain space left to remember where we had found a fantastic recipe. If only we could remember what the name was or some of the ingredients in that amazing chicken recipe we had a few months back. We're kicking ourselves we didn't save it here. 

We adapted this recipe from Mel's Kitchen Cafe.

Ingredients:

1 lb ground turkey

1/2 head romaine lettuce, chopped

1/2 head ice berg lettuce, chopped

1/2 cup cilantro, chopped

1 cup cubed cheese, cheddar, Monterey Jack, etc.

1 cup corn

1 can olives, sliced

1 15-oz can black beans, drained and rinsed

2 Roma tomatoes, chopped

1 avocado, chopped

crushed tortilla chips

Dressing:

1/4 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1/4 cup onion finely chopped

1/2 tsp paprika

1/4 tsp Worcestershire sauce

1/2 cup extra-virgin olive oil

salt and pepper to taste

Directions:

1. In a large, nonstick skillet, brown the ground turkey with 1 tsp salt and 1 tsp pepper until cooked through. 

2. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up to 3-4 days in advance.

3. We like to make our salads individually, so the original recipe called to add all the salad ingredients into one large bowl. We put each ingredient in small individual bowls at the center of the table and everyone makes their own salad with the toppings they enjoy. 

Greek Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Grilled Chicken and Avocado Salad

Salad serves 4-6.

Ingredients:

1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin

1 head Nappa cabbage, cored and thinly sliced (I sometimes just use mixed greens)
1 bunch chopped fresh cilantro (save 1/4 cup for garnish)
1 bunch green onions, thinly sliced on diagonal
4 tomatoes, cut into eighths
2 large avocados, peeled and sliced
1 cup almond slices

Honey-Lime Dressing
2 Tbsp white wine vinegar
zest and juice of 3 limes
1 tsp cumin
i tsp chili powder
1 tsp salt
1 jalapeno pepper, cored and diced
1/4 cup honey
1/4 cup olive oil
1/4 cup canola oil

Garnish: 

1 lime thinly sliced

reserved chopped cilantro

Directions:

1.  Marinate the chicken breasts in the olive oil, salt, pepper, garlic, chili powder, and cumin for at least 1 hour.

2.  Grill on outdoor grill for 5-8 minutes per side.until cooked through. Cool.  Thinly slice the chicken on diagonal.  Set aside.  

3. Dish each plate with the nappa cabbage.  Top with chopped cilantro, green onions, tomato wedges, and sliced avocados.  Whisk all ingredients for salad dressing.  Drizzle with the dressing just before serving.  Garnish with lime slices and cilantro. 

Black Bean Salad, With Corn, Red Pepper, Avocado, and Lime-Cilantro Vinaigrette

Just made the most amazing salad yesterday.  Well, it's a salad, but it's also like a yummy snack or a salsa or something delish to put in a tortilla.  It's so good you'll want to eat it a million different ways.  I filled some Homemade Tortillas with this stuff and the hubby and I couldn't stop eating it.

Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped

Directions:
Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight (to let the flavor blend).  Just before serving, add avocados and mix gently.