Nancy's Chicken Salad

This is a one of Nancy Kelly's signature recipes.  We love it and make now too!   We find ourselves eating it a lot in the hotter months.

chicken, cooked and shredded or cut into chunks
pecans, chopped
pineapple, crushed (drained)
extra sharp cheddar cheese
mayonnaise
pepper
dried cranberries

1. Mix together and serve on crackers, bread or salad.

Amy's Nutty Cranberry Apple Salad

mixed greens
pine nuts or pecans
granny smith apple, chopped
dried cranberries
feta cheese, mozzarella cheese of Queso Fresco
DRESSING:
1 C olive oil
2 T red wine vinegar
1  tsp salt
1/2 tsp dry mustard
1 T Dijon mustard
1/4 C honey or sugar
1 slice red onion chopped (or 6 green onions)

Asian Cabbage Salad

This is a refreshing salad that can be served immediately or made ahead and chilled

1 medium cabbage, cored &  shredded
1/2 C green onions, sliced
1 C carrots, shredded
DRESSING:
1/2 C fresh cilantro, coarsely chopped (or 2-3T dried)
2 T  sugar
1/2 C rice wine vinegar
2 T lime juice
1 T fresh ginger, grated
1 T tamari (soy) sauce
1 T dark sesame oil

1. In a large bowl, mix shredded veggies.

2. In a small bowl, mix up remaining ingredients for dressing.

3. Drizzle dressing over veggies.  Mix well and serve or cover and chill to serve later.

Servings: 6

Recipe Type: Make - Ahead, Salad, Vegetables

Balsamic Toss

Mixed greens of choice (Kale,collards,mustard,spianch,etc), diced small
bell pepper, chopped
sun dried tomatoes, chopped
tomatoes, chopped
peas ( thawed if frozen)
olives, chopped
pine nuts
fresh herbs of choice, if available
crushed garlic
extra virgin olive oil
balsamic vinegar
salt and pepper to taste
ground seed of choice such as pumpkin, flax, sunflower, etc.

1. Toss everything together and adjust amounts to taste.

Black Bean Corn Salad

 2/3 C fresh lime juice
1 C extra virgin olive oil
2 cloves garlic, minced
2 tsp salt
1/8 - 1/4 tsp cayenne pepper to taste
4 pints black beans, cooked and rinsed (8 cups or 4 - 15 oz cans)
3 C corn
2 avocado, peeled, pitted and cubed
2 red bell pepper, chopped
4 tomato, chopped
12 green onions, chopped
1 C fresh cilantro, chopped, or 4T  dried cilantro

1. Put the first 5 ingredients in the salad bowl and whisk well.

2. Add the remaining ingredients and toss in the dressing to coat.  The flavor gets better if you let it sit in the fridge for 4 hours or overnight.

Servings: 12

Recipe Type: Beans and Legumes, Make - Ahead, Salad

Broccoli Salad

I have 2 variations of dressing that I like to use with this salad.  You may also add chopped apple, pineapple, raisins or dried cranberries to this salad. Shredded cheese or sliced almonds are also quite tasty. It is a delicious make- ahead salad.

1 1/2 lb fresh broccoli, chopped
5 hard-boiled eggs, chopped
1 small red onion chopped (or 6 green onions)
1 C celery, chopped
salt to taste
DRESSING A:
1 C mayonnaise
2-3 T apple cider vinagar
1/4 tsp salt
DRESSING B:
1 C mayonnaise
1 tsp lemon juice
1/2 mustard powder
pepper to taste

1. In small bowl, mix together your dressing.

2. In large bowl, toss together all the other ingredients.  Add dressing and toss.  Refrigerate and serve later or immediately.

Servings: 8

Buttery Spinach Salad

This is a simple salad, but the butter compliment of the avocado really compliment the spinach.

7 handfuls fresh spinach, chopped
2 avocados, cubed
2 tsp  mixed seasoning blend of choice (with salt)
large handful ground sesame seeds

1. Toss and eat.

2. *  A squeeze of lemon or lime juice is also very nice on this salad.

Servings: 6

Charoset

This salad is pronounce with a "raspy Hebrew h" sound.  It is a traditional salad served at Pasach (Passover).  It is tradition, that the name derived from the root word meaning - which is said to be "clay: to remind us of the clay used in the bricks made  during slavery in Egypt.  You will see many regional variations of this.  Mine recipe also has variation, so make it your own!  Some like it pulverized to a pasty consistency. I prefer it in small chunks, like a find chutney, so you can still sense the different flavors independently that make the salad/ dip.  Either way - it is delicious and is most often served with Matzah.  A food processor can make short work for the chopping/dicing.

Choose a variation from each category of the following -
FRESH FRUIT (chopped):
apples
pears
grapes
pomegranate
NUTS (chopped):
cashews
almonds
walnuts
pecans
pistachio
DRIED FRUIT (chopped):
figs
dates
apricots
raisins
currents
peaches
cherries
SEASONINGS:
1 1/2  part ground cinnamon
1/2 part ground nutmeg
1/2 part ground cloves
1/2 part ground cardamom
DRIZZLE (one or a combination of the following):
apple juice, white grape juice, white wine or  light red wine

1. Hand chop or put like textured items in a food processor to dice.  Toss together in a bowl.

2. This is a "taste as you go" type of recipe.  Let your senses guide you!

3. In a small separate bowl mix together the spices.  If you have a small batch - try using  1/4 tsp as a "part". You may not use it all, just sprinkle in salad to taste.   If you don't use it all the spice blend, as a little raw or brown sugar to he mix and sprinkle it on some buttered (or nut buttered) Matzah later in the week!  If you taste the charoset and needs a little more, make another little batch of it and sprinkle more on the salad.

4. Drizzle a little bit of juice or wine on the salad and mix it in.  I like to use wine and juice together.  A little goes a long way.

Recipe Type: Appetizer, Biblical Feasts, Dips, Salad

Collard Rolls

These collard rolls are colorful and tasty!  They make a delicious main dish, appetizer or lovely addition to a buffet table.  It is a creative way to introduce others  to raw greens!

1 bunch fresh collard greens, ribbed with the leaf cut in half
cream cheese, softened
carrot, grated
beet or apple, grated
avocado, sliced
herbs of choice (fresh or dry)
salt and pepper
lemon, juiced to taste

1. Mix together cream cheese and lemon juice.  If using dried herbs, mix in with them as well.  If using fresh herbs, I prefer them to be layered like the other ingredients. This step may also be done ahead to give the cream cheese more flavor from the herbs and lesson the amount needed.

2. Use the collard leaves like tortillas rolling them the long way.  Lay it flat and spread cream cheese across the whole leaf.  (Like ot do this assembly line style when making lots of them.

3. Then about 1/3 of the way up the leaf, start layering the rest of the items across the leaf in a 2 inch row.

4. Roll the collard around the fillings tightly.  You may serve in a roll or you may cut into 1" slices and serve face up, like sushi.

Servings: 10

Collard Salad

1 bunch collard greens, ribbed and cut into short ribbons
1 bunch fresh parsley, chopped
2 big handfuls peppermint, chopped
1 avocado, sliced
1 handful raisins (or dried cranberries)
1 handful pistachios or nut of choice, chopped
salt and pepper

Colorful Cabbage Salad

This a great make-ahead salad, it keeps very nicely in the refrigerator.

1 small red cabbage, sliced
1 small green cabbage, sliced
2 apples, cut into 1" cubes
1/2 - 1 C pecans, chopped (toast them in a dry skillet for more flavor)
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DRESSING:
1/2 C apple cider vinegar
1/2 C extra virgin olive oil
1 T salt
3 T poppy seeds
1/4 C maple syrup
pepper to taste

1. In a large bowl. whisk together dressing ingredients.

2. Add remaining salad ingredients and toss to coat evenly.

Servings: 15

Fiesta Summer Salad

This is a delicious "throw together" salad that does not have measurements.  Just do it to taste.  It is hard to mess up. :-)

peppers of choice, chopped
cucumbers, chopped
tomato, chopped
mild or cultured onions, chopped or slliced
drizzle lime juice, lemon juice or vinegar of choice
cumin
cilantro
red pepper flakes or Jalapeno pepper diced
fresh minced garlic or garlic powder
OPTIONAL ADDITIONS:
Queso Fresco or Goat Cheese
black or pinto beans (cooked)
cooked chicken
corn
SERVE WITH:
tortilla chips or tortillas
Mexican Corn Casserole
rice
corn bread
any Mexican or southwest style meat

1. Toss together and enjoy!

G's Citrus Quinea Veggie Salad

1 C quinoa
3 C water
2/3 C red onion, diced
2 oranges, peeled and chopped
4 medium avocados, chopped
2 (15 oz) cans black beans rinsed and drained
2 (15 oz) cans corn, rinsed and drained
2 C peas
1/2 C dried cranberries
DRESSING:
2/3 C fresh cilantro, chopped, or 3T  dried cilantro
1/2 C lemon juice
2/3 C olive oil
2 T lime juice
1/4 C garlic, minced or smashed with the side of a knife
1/2 tsp pepper
1/4 tsp salt

1. Bring quinoa and water to a boil.  Reduce heat to medium low, cover and let simmer until water is absorbed, 15-20 minutes.  Remove from heat, and let sit for 5 minutes.  Fluff with a fork.

2. Meanwhile, mix dressing together in a small bowl.

3. In a large bowl, combine the cooked quinoa, with the other salad ingredients and toss in dressing.  Cover and chill.

4. Serve on greens as a main dish or by itself as a side.

Servings: 10

Greek Salad

2 tomato, chopped
2 cucumber, chopped
1 red bell pepper, chopped
1/2 red onion, diced
1/2 C olives, chopped
DRESSING:
1/2 C pine nuts
1/4 C extra virgin olive oil
1/4 C fresh lemon juice
1-2 cloves garlic, minced
fresh rosemary
1-2 tsp  salt
pepper (fresh ground is best)

1. Prepare dressing by whisking together dressing ingredients in a bowl.

2. Put salad ingredients together in a medium size owl and toss with dressing.  Pepper to taste.

Make Ahead Classic Green Bean Salad

11/2 lb fresh green beans (or frozen thawed and skip the blanching step)
1/3 lb cheese, shredded  (chedder is good, but you can use others)
1/2 C olives, chopped
1/2 C red pepper, cut into strips
DRESSING:
1/2 C lemon juice
1/2 C extra virgin olive oil
2 cloves garlic, crushed
1 T apple cider vinagar
pinch cayenne pepper
1/2 tsp dried tarragon
1/2 tsp dried dill
1/2 tsp salt
pepper
2 tsp Dijon mustard
1/2 C fresh parsley, chopped and packed

1. Wash and snap the beans.  But them in a bowl and pour boiling water over them.  Immediately drain and shock in cold ( ice) water. Drain and put in a bowl. Add the shredded cheese.

2. In a separate bowl or blender, mix together the dressing.  Toss dressing into the green beans and let marinate for 2-3 hours.

3. Then add olives and peppers and let it chill a few more hours or overnight and serve the next day.

Make Ahead Salad

There aren't many green salads that can be made ahead, but this one can and it is even dressed!  You can  make this salad 6- 24 hours ahead when stored in the refrigerator. I like to use a clear trifle bowl to layer this salad for a pretty presentation.

2 C romaine lettuce, shredded
1/2 lb fresh spinach, shredded (3C)
1/2 cucumber, thinly sliced
4  green onions, thinly sliced
1 C grape tomatoes, sliced in half
2 hard-boiled eggs, chopped
1 C Ranch Dressing (see recipe)
1/4 C beef or turkey bacon (optional)

1. In a 2 1/2 to 3 quart bowl, layer the following ingredients in the order listed.

2. Cover and refrigerate until its time to serve.

Servings: 10

Marinated Kale Salad

big bunch kale
sea salt
sun dried tomatoes, chopped
green olives, chopped or sliced
avocado, cubed
tomato, chopped
DRESSING:
balsamic vinegar
red wine
basil (dried or fresh)
onion, chopped
garlic, minced
salt
honey
extra virgin olive oil

1. Chop kale into small ribbons.  Massage salt into the kale and then let sit while preparing the rest of the salad.  This will allow the kale to break down.

2. Prepare the dressing in a blender.  How much  you make depends on how big your salad is.   For a medium large size salad - use about 1/4C of wine and vinegar and add the basil, onion, garlic honey and salt to taste.  Keep in mind you have already salted the kale.  Whisk everything together, and slowly drizzle in the oil while the blender is on med/high speed all the while, until the dressing becomes thick.  Taste test it with a leaf of kale and adjust flavors as needed.

3. Toss dressing into kale (using the amount you prefer to taste) then toss in the rest of the toppings.

4. This salad keeps well in the fridge, if you dip your avocado in lemon water before putting it in the salad.

Recipe Type: Salad, Vegetarian

Marinated Mushies

I love this marinade.  It make's great fast food!  Just through these on top of pizza, toast, noodles, salad or grains or even other veggies like green beans or baked potatoes.  It is also quite tasty on top of a grilled steak!

1 lb mushrooms, stemmed and quartered
3 T t coconut aminos
3 T extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
pepper to taste

1. Toss all ingredients together in a bowl.  Let the mushrooms "sweat" some.  They will shrink in size.   (This will take about a half hour or so.)

2. I put them in fridge in a glass jar for storage for at least 2 hours.  They will keep very well, for weeks.

Servings: 8

Momma's Mandarin Chicken Salad

6- 8 boneless and skinless chicken breast halves

MARINADE:
1 C honey
1/4 C rice vinegar
1/4 C tamari (soy) sauce
1/4 C orange juice
1/4 C dark sesame oil

SALAD:
1-2 lb baby spinach or lettuce of choice
8 carrots, julienned thinly (or use a vegetable peeler)
7-8 maderine or similar small oranges or tangerines, sectioned
sliced almonds, chopped peanuts, chopped cashews or pistachios

DRESSING:
1/4 C honey
1/4 C rice vinegar
1T + 1tsp tamari (soy) sauce
1T + 1 tsp dark sesame oil
1 T fresh ginger, grated (or 1 tsp dried)
1/3 C orange juice

1. Marinate  chicken 1- 24 hours ahead, then grill until fully cooked.  Let rest and cut into strips or chunks.

2. Assemble salad in a large bowl.  Toss with dressing and top with chicken.

Servings: 10

Tips
You may serve the dressing on the side; especially if youa re using a more tender green or if you are not confident that the whole salad will be eaten.  Left overs will store better if they were not dressed.

Nancy's Chicken Salad

This is a one of Nancy Kelly's signature recipes.  We love it and make now too!   We find ourselves eating it a lot in the hotter months.

chicken, cooked and shredded or cut into chunks
pecans, chopped
pineapple, crushed (drained)
extra sharp cheddar cheese
mayonnaise
pepper
dried cranberries

1. Mix together and serve on crackers, bread or salad.