Winter Salad

This salad is soooo fresh and delicious tasting.  The only reason I can think of why it's called a Winter Salad is because it is red and green...like Christmas. :-)

This makes salad for a large crowd.  For just 2 or 3 people, make only 1/3 of the recipe--1 heart of romaine.

SALAD

3 hearts of romaine lettuce
2 crisp apples, diced
2 pears, diced (crisp but ripe--I use asian pears)
1/2 c dried cranberries OR 1/2 cup pomegranate seeds
3/4 cup cashew halves OR toasted almonds
1 cup grated Swiss cheese (I use baby Swiss OR TJ's Swiss and Guyère)
1/2 small red onion (or less) thinly sliced


DRESSING (make ahead and chill)

1/2 cup fresh lemon juice
1/4 - 1/2 cup sugar (I probably put about 1/3)
1/2 teaspoon prepared mustard
1/2 teaspoon salt
2/3 c vegetable oil
1 T poppy seeds, added at the end

Make in blender.  Chill well.  Dress salad just before serving.

Chipotle Mexican Grill’s Chipotle Honey Vinaigrette

Chipotle Mexican Grill’s Chipotle Honey Vinaigrette

Ingredients

• 3-6 tablespoons red wine vinegar to taste
• 1/4 cup honey
• 1 cup+ olive oil
• 1 teaspoon dried oregano
• 1/2 tsp cumin

• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 chipotle peppers in adobo sauce
• 3-4 small garlic cloves, roughly chopped
• The juice of two+ small limes or one large one

Instructions

1. Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

See original recipe here - http://www.onceuponachef.com/2014/03/copycat-recipe-chipotle-mexican-grills-chipotle-honey-vinaigrette.html

*Alterations to the original recipe done by Kelli and Allan

Cafe Rio Sweet Pork Salad

Complete Recipe

Ingredients

• 6 large Tortillas (click HERE)
• Shredded cheese, Mexican blend
• Cafe Rio Rice (click HERE)
• Cafe Rio Black Beans (click HERE)
• Cafe Rio Sweet Pork (click HERE)
• Lettuce (NOT iceberg, use leafy green or Romaine)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole (click HERE)
• Sour cream
• Tortilla Strips (click HERE)
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch (click HERE)
• OR Cilantro Lime Vinaigrette (click HERE)

Instructions

• Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

This is SOOO yummy. I didn't follow it exactly, and it still turned out great. Instead of coke, I used sparkling water and brown sugar. I didn't do the tortillas, tortilla strips (just used chips), the rice, or the vinaigrette. I also just used avocado instead of the guac, and didn't use the cotija or parmesan, or sour cream. I also sauteed some sliced onions and frozen corn, mmmm. Oh, and I used way less tomato juice in the beans.

Broccoli Salad

Ingredients:

• 2 bunches raw broccoli, florets only (5 to 6 cups florets)
• 1/2 medium red onion, chopped finely
  
• 1/2 cup raisins (one of the rare times that I prefer raisins to craisins)
  
• 10 to 12 slices bacon, fried and crumbled
• 1/2 cup chopped cashews or almonds
  
• 
  
• Dressing:
• 1 cup mayonnaise (we use half mayo, half plain yogurt. Hyrum didn't like the taste of only yogurt)
  
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar

Preparation:

Separate florets from broccoli stalks and chop into small to medium pieces. Combine salad ingredients; top with dressing mixture (we add it slowly and end up only using about 3/4 of the dressing). Chill and serve.

Adapted from:
http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321h.htm

Girls Trip Dip

Girl's Trip Dip

15 oz. can black eyed peas

11 oz can white shoe peg corn (you can get this at Safeway)

chopped avocados

chopped, seeded tomato

2/3 c chopped fresh cilantro

1/2 c. chopped green onion

Dressing

1/4 c olive oil (I filled the 1/4 c with about 1/2 regular olive oil and 1/2 garlic olive oil)

1/4 c wine vinegar

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. I use about 1/2 to 3/4 of the dressing.

For the avocados and tomatos, just use as much or as little as you like. I'm not crazy about avocado so I use 1-2 but mom loves avocado so she uses 4. I love tomatos so I usually put 2 huge ones or 3-4 little ones but mom doesn't really like tomatos so she only uses 1 or 2.

Serve with tortilla chips.