PW's Spinach Salad

I love the Pioneer Woman's spinach salad because she sautes the onions and mushrooms.

Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans

These were Abram's words after eating this salad: "When I walked in I thought, 'Ugh, not a salad!' but I take it back, this was great."  Poor Abram gets forced to eat more dinner salads than he would like, but I'm glad one finally crossed over that we can both enjoy.  Again, props go to The 30-Minute Recipe.

Store-bought spiced pecans taste fine in this salad, but if you have a few extra minutes you can make your own.  Recipe below. 

Ingredients

1 lb boneless, skinless chicken breasts

salt and ground black pepper

1T vegetable oil

1/2 c water

1 recipe Dried Cranberry Vinaigrette, below

1 large head romaine lettuce, torn into bite-size pieces (10 cups)

8 ounces sharp cheddar cheese, cut into 1/2 inch cubes

1 Granny Smith apple, cored and sliced thin

1 cup store-bought spiced pecans

1/2 red onion, sliced thin

1/2 c dried cranberries

Instructions

While the chicken cooks, make the vinaigrette.

1.  Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper.  Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Add chicken and cook until browned on one side, about 3 minutes. 

2.  Poach Chicken and Prepare Vinaigrette:  Flip chicken over, add water, and cover.  Reduce heat to medium and continue to cook until thickest part of chicken registers 160 degrees on instant-read thermometer, 5 to 7 minutes longer.  Transfer to carving board and cool slightly.  (While chicken cooks, make vinaigrette).

3.  Dress and Assemble Salad: Toss lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3/4 cup of vinaigrette.  Divide salad among individual plates.  Slice chicken on bias and arrange over greens.  Spoon remaining vinaigrette over chicken, or pass separately.  

Dried Cranberry Vinaigrette

Raspberry vinegar gives this dressing a distinct fruity flavor; however, red wine vinegar can be substituted.  If you don't have cranberry juice on hand, water can be used instead.  If the dressing seems too thick, thin it out with additional cranberry juice or water.

Ingredients

1/4 cranberry juice

1/2 c dried cranberries

1/4 c raspberry vinegar 

1 shallot, peeled

1 small garlic clove, peeled

2 t fresh thyme

2 t Dijon mustard

Salt and ground black pepper 

3/4 c extra-virgin olive oil

Instructions

1. Rehydrate Cranberries: Combine cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute.  

2. Blend Vinaigrette: Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 t salt, and 1/2 t pepper in blender until shallot and garlic are finely chopped, about 15 seconds.  With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.  

Quick Spiced Pecans

These nuts can be stored in a zip-lock bag at room temperature for up to 1 week.  If adding to a salad, be sure to shake off any extra sugar first. 

Instructions

2 T unsalted butter

Salt and ground black pepper

1/2 t ground cinnamon

1/8 t ground cloves

1/8 t ground allspice

2 c pecan halves

1 T sugar

Instructions

Melt butter in 12-inch nonstick skillet over medium-low heat.  Stir in 1/2 t salt, 1/4 t pepper, cinnamon, cloves, and all-spice, then stir in pecans.  Toast nuts, stirring often, until color of nuts deepens slightly, 6 to 8 minutes.  Transfer to bowl, toss with sugar, then spread out on plate to cool.   

Becky's Spinach Salad

I made sure my mom got this recipe from our friend Becky Mullin when I tasted it at their New Year's Eve party.  At that same party Becky's husband was the first one to guess that I was pregnant with Max.  Maybe I was a little too eager with that salad. 

I love how the mushrooms and onions marinate in the dressing.  Enjoy!  

Ingredients

1 bunch spinach washed, stemmed and broken into pieces

1 head lettuce broken into pieces

1 cup Swiss cheese, grated

5 strips bacon, fried crisp and crumbled

2 hard cooked eggs, chopped

1/2 cup alfalfa sprouts

Dressing

1 cup oil

1/2 cup vinegar

1/3 cup sugar

1 t salt

1/2 t dry mustard

1 t poppy seed

sliced 6 fresh mushrooms

1 red onion sliced

Instructions

Mix dressing ingredients and let marinate.  Toss dressing with salad just before serving.  

Zesty Spring Salad

From the Favorites Cookbook

Ingredients

1/3 c pecan pieces

2 T sugar

1/2 head green leaf lettuce, torn into pieces

1/2 head iceberg lettuce, torn into pieces

2 kiwis, peeled and sliced 

1 orange, peeled and sliced

1 cup strawberries, halved

1 avocado, chopped

Dressing:

1/3 c vegetable oil

2 T sugar

zest and juice of 1 orange

zest and juice of 2 limes

Instructions

Caramelize pecans by mixing with sugar in small skillet over low heat until sugar melts.  Spread on foil and cool, then break into pieces.  

Combine dressing ingredients in a jar and shake well.

Toss salad ingredients together with pecan pieces, add dressing to coat and serve.  

Spinach Almond Salad

This is a good one, and really easy to throw together.  Spinach, apples, bacon and almonds.  You can find the recipe (including the dressing) at Our Family Cooks.  

Melinda's Spinach Salad

From the lovely Melinda Cameron.  My mom and Melinda have been friends since college, maybe just so that one day I would get the recipe for this salad.

Ingredients

1 large bag baby spinach

1 bag shredded carrots

1 bag shredded cheddar cheese

1/2 stick butter

1-2 oz sesame seed

1 bag sliced almonds

Oriental flavor Ramen Noodles

Sweet Vidalia Onion Dressing

Instructions

Saute butter, sesame seeds, almonds, Ramen Noodle and seasoning packet until brown.  Cool.  Mix bag of spinach, carrots and cheese.  Add sauteed topping, then toss with dressing.  

Spinach Salad with Raspberry Maple Vinaigrette

This dressing comes from the Common Grill Cookbook, and I swiped the salad from their restaurant.  The recipe makes two cups of dressing, so I usually make half.  

Salad 

Spinach leaves

Dried cherries

Pine nuts

Shredded parmesan cheese

Dressing Ingredients

1/2 c olive oil

1/2 c peanut oil

1/2 c raspberry vinegar

1/2 c real maple syrup

1 T dijon mustard

1 T tarragon leaves, crumbled

1 t salt

Dressing Instructions

Mix all ingredients in a bowl until well combined. 

Autumn Pear Salad

Yet another recipe from my trusty Favorites: A Collection of Favorite Ivory Family Recipes cookbook.  Thank goodness for the Ivorys, whoever they are.  I had a friend recommend this cookbook to me.  She swore that every recipe you tried would become a regular.  I took her word for it and then as I was looking through, I found at least 3 or 4 recipes that my mom already had.  I bet there are only 2 or 3 degrees of seperation between my mom and the Ivorys. We're practically related. 

  

Salad Ingredients
1 head green leaf lettuce, washed and torn

1/2 head red learf lettuce, washed and torn

2 ripe pears, thinly sliced

2 oz Asiago cheese, shaved with vegetable peeler

1/2 cup unsalted cashews, toasted

Salad Instructions 

In salad bowl, combine greens and 3/4 of the dressing.  Arrange pears, cheese and cashews over top and drizzle on remaining dressing. 

Dressing Ingredients

5 T olive oil

3 T Balsamic vinegar

1 t honey

1 t Dijon mustard

1 T chopped green onions

salt and fresh ground pepper

Dressing Instructions

Mix dressing ingredients in a jar, shake well and refrigerate

Peppered Pear Salad

Salad Ingredients

1 large head of Romaine Lettuce

1 to 2 medium sized pears

1/2 cup candied peppered almonds

Candied and Peppered Almond Ingredients

1/4 cup sugar

1/2 cup blanched almonds

1/2 T coarse pepper

Almond Instructions

Put sugar into saucepan on high (watch closely).  When sugar just starts to melt, add almonds and pepper.  Stir until almonds toast (pan will smoke, but you must continue to mix and turn the nuts).  Remove from heat when completely toasted and spread out in glass dish to cool.  (Do not oil dish).

Dressing Ingredients and Instructions

1/4 cup olive oil

1/4 cup blue cheese

5 T balsamic vinegar

Fiesta Salad

Recipe found in Favorites: A Collection of Favorite Ivory Family Recipes.

I serve this salad as a main dish or a side dish. It's a perfect accompaniment to mexican food when you don't want heavy rice and beans.

Dressing:

3 jalapeno peppers, seeded

1/4 coup white wine vinegar

1 clove garlic, minced

1 teaspoon salt

2/3 coup olive oil

1/2 coup fresh cilantro

In a blender, puree the jalapenos with vinegar, garlic and salt. Continue processing and slowly add oil, blending until emulsified. Add cilantro and blend until finely chopped.

Salad Ingredients

Romaine lettuce

1 (15 oz) can of black beans, drained and rinsed

1 1/2 cups chopped tomatoes

1 cup corn kernels (can use frozen)

1/2 coup chopped green pepper

1 coup shredded Monterey Jack cheese

1 ripe avocado, sliced

4 slices bacon, cooked and crumbled (I use Hormel Real Crumbled Bacon)

Tomato and Yellow Pepper Salad

I always eat this salad with crusty bread so I can pile the veggies on and then sop up the dressing when I'm done.  

Ingredients

1/3 c tarragon vinegar

3 T olive or vegetable oil

2 T chopped fresh or 2 t dried oregano leaves

1/2 t sugar

1/2 t ground mustard

1/2 t salt

1/2 t pepper

2 cloves garlic, finely chopped

2 large yellow bell peppers, sliced into thin rings

3 large tomatoes (1 1/2 lbs), sliced

Spinach leaves

2 ounces feta cheese, crumbled (1/3 cup)

Instructions

Mix vinegar, oil, oregano, sugar, mustard, salt, pepper and garlic.  Place bell peppers and tomatoes in nonmetal container.  Pour vinegar mixture over vegetables.  Cover and refrigerate 1 hour to blend flavors.  Line serving platter with spinach.  Drain vegetables; place on spinach.  Sprinkle with cheese.

Garrett's Salad

This salad is named after Garrett because he exclusively eats salads with the following ingredients.  More or less will not be tolerated. 

Ingredients

Romaine Lettuce

grated cheddar cheese

bacon bits

croutons

Ranch dressing    

Instructions

Toss first four ingredients together.  Top with Ranch dressing.

Fruit and Feta Green Salad

Recipe found in Favorites: A Collection of Favorite Ivory Family Recipes.

Instructions

8 cups assorted greens

1/2 c feta cheese, crumbled

1 (11 oz.) can mandarin oranges, drained

1/2 cup dried cranberries or cherries

1 small red onion, chopped

1/2 cup toasted pecans or almonds

Dressing

4 T raspberry wine vinegar

1/2 cup vegetable oil

1/4 t pepper

dash of Tabasco sauce

1/2 t salt

4 T sugar

Instructions

Combine salad ingredients in large salad bowl.  Mix together dressing ingredients.  Pour dressing over salad just before serving.  

Strawberry and Candied Pecan Salad

Ingredients

romaine lettuce

strawberries, sliced

red onion, thinly sliced

blue cheese

candied pecans

Instructions

Combine ingredients and toss.  Serve with poppyseed dressing. 

*If you don't have time to make the candied pecans, try Honey Roasted Almond Accents

Candied Pecans

Ingredients

1 pkg pecans

1 cup sugar

1/4 cup butter

Instructions

On medium heat, melt butter.  Add sugar and nuts.  Cook until the sugar melts.  Pour onto a glass dish and let it harden.  Break apart the nuts.  You can put what you need on the salad and store the rest in a zip lock bag. 

Poppyseed Dressing

This stuff is like magic.  Seriously.  Try it.  

Ingredients

1 cup sugar

3/4 cup cider vinegar

2 t salt

2 T poppy seeds

2 cup salad oil

2 T mustard

Instructions

Combine ingredients and shake

Dried Cranberry Salad

The old stand by.  I always have this stuff on hand.

Ingredients

Spinach leaves

dried cranberries

slivered almonds

Instructions

Toss and serve with Marianne's vinaigrette.

Marianne's Balsamic Vinaigrette

Panini Monday was always best at Marianne's house if for no other reason than when we'd throw together a salad as an after thought, she always had her homemade Balsamic Vinaigrette on hand.  

So she claims he magic of this dressing is that it's different every time.  You have to tweak it the way you like it, but the basics are the following:

Ingredients

equal parts balsamic vinegar and oil, about 1/4 cup each (most people like more olive oil than vinegar, but I agree with Marianne, we like it strong - and it doesn't hurt that it makes it a tad less fattening). 

1 Tablespoon dijon mustard

1 Tablespoon brown sugar

Instructions

Shake it all up and serve. 

BBQ Chicken Chop Salad

2 boneless skinless chicken breasts

1 cup bbq sauce

Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes.  Chop into pieces and refrigerate.

romaine lettuce, chopped

3 roma tomatoes, chopped

1 jicama, peeled and diced

1/2 cup cilantro, chopped

1 can black beans, rinsed and drained

1 cup frozen sweet corn, thawed

1/2 lb Monterey Jack cheese, grated

Combine chicken in a large salad bowl with salad ingredients and toss.  Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips.