Herbed Orzo with Feta

source: Ina Garten

Salt and pepper
1/2 cup good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup lemon juice (3 lemons)
1 cup thin sliced scallion (green onion) green and white parts
1 cup small diced red onion
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 cup diced cucumber
3/4 cup crumbled feta cheese

Boil pasta in large pot of water with 1 tsp salt and splash of olive oil. Add the orzo and simmer for 8-9 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature for serving.

*We discovered this recipe while searching for menu ideas for Kaitlyn's 20th birthday. It was a big hit! One of our all-time favorites now.

Warm Goat Cheese Salad

Arugula or spring mix
goat cheese
bread crumbs or walnuts blended to crumbs
olive oil
lemon juice
salt and pepper to taste
additions: chicken, beets, or blackberries

Slice cold goat cheese into rounds, press into crumbs. Lightly fry in olive oil until light brown and crispy. Serve on arugula salad. Top with drizzle of olive oil, fresh lemon juice, salt and pepper. Serve immediately.

*SO good. Had this simple salad at Les Madeleines in SLC and had to make it at home. The goat cheese melts over the salad as you cut into it and is too delish.

Spinach Salad

Source: Brooke Cook

1 bunch spinach
1 head iceberg lettuce
1 head romaine
1/2 red onion, thinly sliced
3/4 cup sliced mushrooms
1 can mandarin oranges
3/4 cup cooked crumbled bacon
1 cup Swiss cheese
1 cup sugared almonds

Sugared Almonds
4 Tbsp butter
6 Tbsp sugar
1 cup sliced almonds

Melt butter and sugar, add almonds mix well. Stirring constantly, cook over low heat until lightly browned-be careful-burns quickly! Spread onto parchment or wax paper to cool.

Poppy Seed Dressing
1/2 cup sugar
2 tbsp prepared mustard
1/2 tsp salt
1/2 cup white vinegar
1/4 cup onion, grated
1 cup olive oil
1 tsp poppy seeds

Combine in jar, shake well,

Raspberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp melted butter
8 oz cream cheese
8 oz Cool Whip
1 cup sugar
1- 6 oz pkg. raspberry jello
10 oz frozen raspberries

Spread crushed pretzels in bottom of 9x13 glass pan. Sprinkle 3 Tbsp sugar over pretzels and drizzle butter overtop. Bake at 350° for 10 min. Let cool.

Cream sugar and cream cheese. Fold in Cool Whip. Spread mixture over pretzel crust and chill. Stir jello into 2 cups boiling water. Stir in raspberries. Chill for 10 min. then pour over cream cheese mixture. Refrigerate until firm - at least 4 hours. Overnight is best.

*Not really so much a salad as it is  a dessert, but we always have this for Thanksgiving, and this can't be the dessert!

Mexican Street Corn Salad

Source: Six Sisters Stuff

4 cups corn, fresh or frozen (I like Costco's)
2 Tbsp olive oil
3 Tbsp mayonaise
4 oz cotija cheese (can sub feta)
2 Tbsp fresh lime juice
1 Tbsp jalapeño pepper, finely chopped
1/3 cup cilantro, finely chopped
2 Tbsp red onion, finely chopped
2 cloves garlic, minced
1/2 tsp chili powder
salt and pepper to taste

Sautee corn in olive oil until slightly charred, 6-7 minutes. In separate bowl combine remaining ingredients. Stir in cooked corn.

Melon and Prosciutto Salad

source: Mary Crafts-Homer

1 cantaloupe
4 oz prosciutto - crisped in a frying pan
2 cups fresh mini mozzarella balls
2 cups arugula

Dressing:
1/2 cup olive oil
1/4 cup white balsamic vinegar
3 Tbsp honey
salt and pepper

Use a melon baller to scoop out cantaloupe balls. Place cantaloupe balls, prosciutto, and mozzarella  on bed of arugula.  Drizzle dressing.

Basil Couscous Salad

Source-Amanda Robbins

1 package Olive Oil and Garlic Couscous
12 cups Romaine lettuce (1 large head)
1/2 cup craisins
1/2 cup Asiago or shredded Parmesan cheese
1 1/2 cups (3 ears) cooked corn, cut and cooled
1/2 cup sunflower seeds

Fresh Basil Dressing:
(enough for double batch of salad)
1 cup fresh basil leaves
1 cup mayonnaise
1 cup buttermilk
2 tsp red wine vinegar
salt and pepper to taste

Cook couscous according to package. Cool. Combine all ingredients, toss with dressing just before serving.

Peach Caprese Salad

Source: adapted from Magnolia Table

5 peaches

4 oz fresh mozzarella (I love Harmons)

10 fresh basil leaves torn

olive oil

balsamic reduction

salt & pepper

Slice peaches and mozzarella, arrange on small platter. Scatter basil leaves, drizzle balsamic reduction and olive oil. Sprinkle with salt and pepper. Serve immediately.

*You can make balsamic reduction by simmering 1 cup of balsamic vinegar for 30 min, or buy balsamic glaze by the vinegars at the store. I like Trader Joe’s.

Lemon Tarragon Pasta Salad

Source: adapted from A Bountiful Kitchen

1 lb. bow tie pasta

1 ½ cup chopped celery

1 bunch chopped green onion, green part only

3 cups grapes, sliced in half

2 cups chicken breast, cooked and cubed

½ cup sliced almonds, toasted

Dressing:

1 ¼ cup mayonnaise

¼ cup cider vinegar

¼ cup fresh lemon juice

3 Tbsp. honey

2 Tbsp. dried tarragon

salt and pepper to taste

Cook pasta as directed on package. Drain and rinse with cool water.

Prepare dressing: Mix all dressing ingredients. Pour half over pasta, refrigerate for 2 hours or overnight. When ready to serve, mix in celery, onions, grapes and chicken. Sprinkle almonds over top.

*Delicious variation:  

Mango Pasta Salad with Tarragon Lime Dressing

    Replace lemon juice with lime juice. Add 1 cubed mango and 2 avocados, chopped.

Vermont Maple Blueberry Salad

Source: Tami Richardson

Lettuce

Blueberries
Pears or apples, chopped

Candied pecans

Crumbled Bleu Cheese

Maple Vinaigrette

Candied Pecans- Melt 3 Tbsp. butter in a small sauté pan, add 1/3 cup brown sugar, pinch of salt, and a pinch of cinnamon. When combined, add 1½ cups of roughly chopped pecans. Sauté for just a few minutes.

Maple Vinaigrette-

1 tsp dry mustard

½ tsp dried basil

¼ cup balsalmic vinegar

½ cup real maple syrup

1 Tbsp lemon juice

1 clove garlic, minced

1 cup olive oil

Combine all ingredients in a jar, shake well.

*This is by far my favorite salad. Sometimes I substitute dried cranberries for the blueberries, walnuts or almonds for the pecans, and feta for the bleu cheese. It just depends on what I have on hand!