Chinese Chicken Salad

This is one of my favorite summertime dishes. You don't have to make it with chicken, but if you're serving it as the main dish it gives the salad some substance!

Serves 10

INGREDIENTS:
1 lb. chicken, cooked and cut into small chunks
2 3 oz. packages of ramen noodles, crushed
1 cup of slivered almonds
1 head of cabbage, shredded
1 bunch of green onions, chopped
2 tbsp sesame seeds
1/2 cup butter, melted
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

DIRECTIONS:
1. In a pan over low heat brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, remove from heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine shredded cabbage, chopped green onions and chicken. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Pioneer Woman - Pasta Salad with Tomatoes, Zucchini and Feta

As I've said before, I love Pioneer Woman. She's wonderful. And I made one of her pasta salad recipes for a baby shower yesterday. It was perfect for the hot summer brunch, everyone commented that it tasted good, it was basically divine. And, I plan to use left overs to eat alongside something grilled. Yum.

Serves 12

INGREDIENTS
12 ounces, weight Farfalle (bow tie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

My Favorite Salad

I'm a huge nut and cheese fan, so this salad is always my go to for a quick lunch or to serve alongside some grilled fish.

Serves 4-6

INGREDIENTS:
2 apples, chopped
3/4 cup candied nuts (I like to use walnuts or pecans)
1 cup of Gorgonzola or blue cheese, crumbled
3/4 cup of dried cranberries
3 cups of lettuce (Spinach, romaine, iceberg, whatever you like)
Raspberry salad dressing (purchased at the store)

DIRECTIONS:
1. Combine all ingredients except the dressing and toss.
2. Drizzle dressing over salad and enjoy!

WW Greek Isles Salad

Weight Watcher's has some really tasty recipes. This one did not disappoint. It's a yummy salad that's different from the average garden salad! This recipe makes about 4 servings and each serving is worth 3 points.

Serves 6

INGREDIENTS:
***Dressing***
1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
***Salad***
3 cups of Romaine, torn
1 thinly sliced red bell pepper
1/2 cup chopped red onion
1/4 cup Feta Cheese, crumbled
1/4 cup pitted ripe olives - sliced (black or kalamata will work)
1 tomato, halved and thinly sliced
1/2 cucumber, sliced

DIRECTIONS:
1.In jar with lid, combine dressing ingredients and shake to mix.
2. Combine all other ingredients in a large bowl and toss.
3. Serve with dressing!