Category Archives: Salad

Chicken Taco Salad

Chicken Taco Salad
1 Head red leaf lettuce
1 Head green leaf lettuce
Fresh spinach
1 cup Cherry tomatoes
3 cups Shredded Chicken
2 cups Shredded Cheddar Cheese
Small Can Black Olives drained
Chopped rinsed Cilantro
Wash/drain Lettuce
Slice Tomatoes in ½
Combine all ingredients and chill
Ranch Salsa Dressing
1c. Buttermilk
1c. Mayonnaise
1pkg Ranch Dressing Mix
1c. Favorite Salsa

Mix, chill, serve

Cobb Salad

Salad Ingredients
Cold black-eyed peas
Chopped boiled eggs
Chopped chicken
Chopped tomatoes
Cheddar cheese
Blue cheese
Cucumber
Onions – Green or Vidalia
Romaine Lettuce
Spinach

French Dressing
¼ C. Water
¼ C. Red Wine Vinegar
¼ tsp. Sugar
1 ½ tsp Lemon Juice (freshly squeezed)
½ tsp Salt
½ tsp Pepper
½ tsp Worcestershire Sauce
¾ tsp Dry Mustard
1 Small Clove of peeled/minced Garlic
¼ C. Extra Virgin Olive Oil
¾ C. Grape Seed Oil (Optional)

Southern Caviar

1 15oz can corn, white or yellow
1 15oz can Black Eyed Peas
1 15 oz can Black Beans
2 15oz cans Ro-Tel tomatoes
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small bottle Zesty Italian Dressing

Drain and mix all cans in large bowl. Add other ingredients, mix together, and chill. Serve with tortilla chips. Squeeze lime juice over mixture to taste.

Black-Eyed Pea Chicken Salad

2 ½ cups chopped cooked Springer Mountain Farms Chicken
1 ½ cups fresh or frozen black eyed peas, cooked and drained
1 cup chopped organic celery
1 cup chopped green or red bell peppers
½ cup chopped red or Vidalia onion
¼ cup mayonnaise
¼ cup plain yogurt
¼ to ½ tsp sea salt
¼ tsp organic black pepper
chopped parsley, optional

Combine chicken, black eyed peas, celery, chopped peppers, and onion in a large bow; mix gently. Combine mayonnaise, yogurt, salt, and pepper in small bowl; blend well.

Toss mayonnaise mixture with chicken mixture. Spoon salad mixture evenly into centers of red bell pepper halves. Garnish with parsley.

Note: A black eyed pea is a bean, not a pea. Black eyed peas are small, tan beans that take their name from the black eye-shaped mark on the inner curve of the bean.

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Strawberry Chicken Salad

Strawberry Chicken Salad

4 cups chopped cooked chicken
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup toasted pecan halves

Mix together.

Poppy Seed Dressing
1 lemon
juice and zest
2 tbsp apple cider vinegar
1/3 cup sugar
1 tbsp olive oil
1 tsp poppy seeds

Pour over salad, toss, refrigerate for one hour. Serve on organic red leaf lettuce and spinach leaves.

Cole Slaw

1/4 cup cider vinegar
2 tbsp sugar
1/4 cup mayonnaise
1/4 cup plain organic yogurt
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp celery seed (optional)
1 16oz. bag shredded cole slaw mix

Whisk in medium bowl: vinegar, sugar, and celery seed until blended. Add mayonnaise, salt, yogurt, and pepper; whisk until smooth. Stir in cole slaw mix until evenly coated. Chill until ready to serve. Stir and serve.

Chef’s Salad

This salad is just like a tossed salad with cheeses and cold meats added to the lettuce and vegetables. The salad is usually the size of a dinner plate.

My family loves green leaf lettuce, romaine lettuce, red leaf lettuce, fresh spinach, red onions (sliced), cucumbers, radishes, tomatoes, carrots, and dried sunflower seeds, topped with grated cheddar and Monterey Jack cheese. We also add different kinds of cold meats chopped up, such as chicken, roast beef, or turkey. Finish it off with your dressing and croutons.

Egg Salad

5 hard boiled eggs
1/2 tsp salt
1/8 tsp pepper
1/4 cup plain yogurt
1/4 cup mayonnaise
optional: 1/8 cup each of celery and onion, finely chopped

Peel eggs – separate white from yellow. Chop the egg white. Add celery and onion, if desired. Whisk the yellow, salt, pepper, yogurt and mayonnaise together. Mix everything together and chill.

Italian Salad Dressing

1/4 cup vinegar
3 tablespoons water
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
2 teaspoons dried parsley

Mix in a jar with a lid. Let sit in refrigerator for one hour before serving.