Wheat Berry Salad

1 ½  cups wheat berries*

¾  cup chopped pecans

2 stalks celery, finely chopped

¾  cup craisins 

1 green onion, white & green parts, chopped

½  cup finely chopped parsley leaves

6 tablespoons olive oil

4 tablespoons lemon juice

3 tablespoons sugar

½ teaspoon salt

¼ teaspoon ground black pepper

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.

In a large bowl, combine the wheat berries, pecans, celery, craisins , scallions, parsley. In a separate bowl oil, sugar, lemon juice, and salt & pepper and toss into salad.

*Wheat berries are just whole wheat kernels with the husks removed. You can buy them in bulk sections of grocery stores if you just want to try a little before you buy a whole bag.

Tip: I cook wheat berries in the rice cooker. I put 1 cup raw wheat berries with 4 cups water and let it soak overnight in the rice cooker. Then the next morning I turn it on ‘white rice’ and let it cook away. We eat them with yogurt or as cereal with fresh milk and fruit – very very filling too. 

-Jackie S.

Taco Salad

1 lb lean ground beef

1 onion chopped

1 (14 oz) can kidney beans

1 pkg taco seasoning

¼ tsp. salt

1 head lettuce cut into fork size pieces

8 oz shredded cheddar cheese

1 Cup Thousand Island dressing

1 Cup taco sauce or salsa

1 bag tortilla chips crushed

1 avocado sliced (optional)

4 tomatoes cut into small wedges

Brown meat with the onions, kidney beans, taco seasoning and salt in a skillet. Allow to cool to room temperature.

In a large bowl combine lettuce, cheese, dressing, sauce, chips, avocados and tomatoes. Then add beef mixture and mix through salad. Serves 6-8.

-Jackie S.

Spinach Strawberry Salad with Poppy Seed Dressing

2 bags romaine lettuce

1 bag spinach

1 sliced red onion

1 avocado (optional)

½ quart container of strawberries sliced

2 cans mandarin oranges drained

1 lb grated Swiss cheese

1 ½ cups bacon crumbled

Dressing

6 T. oil
1 T. red onion
1 T. mustard
1/2 t. salt
3 T. sugar
1/4 C. red wine vinegar
2-3 T. poppy seeds

-Jackie S.

Southwest Salad

3 cups cooked brown rice

15 oz can black beans, rinsed and drained

15 oz can kidney beans, rinsed and drained

12 oz can Mexican corn, drained

1 green onion, diced

1 cup minced cilantro

½ cup vinegar

4 Tbsp olive oil

1 pkg dry chili seasoning mix

Combine all ingredients in a large bowl.   Mix well.

Chill for an hour before serving.

-Jade Jones

Snickers Salad

6 green apples, cut in small pieces

6 snickers bars, chopped

8 oz bar cream cheese, softened so it’s at room temperature

1 small box vanilla pudding mix

1 large container cool whip

Mix together cream cheese, pudding mix until smooth. Mix in cool whip. Stir in apples. Mix in snickers JUST BEFORE serving.

-Jackie S.

Poppy Seed Salad Dressing

6 T. oil
1 T. red onion
1 T. mustard
1/2 t. salt
3 T. sugar
1/4 C. red wine vinegar
2-3 T. poppy seeds

Directions:
1. Blend all ingredients together well.
2. Chill well before serving.
3. Serve on a salad with romaine, diced apple, grapes, diced red pepper, cubed mozzarella cheese, and dried cranberries.

Yield: Dressing for 1 large salad.
 

-Taralee Cooper

Potato Salad

1/3 Cup Italian Salad Dressing

7 medium potatoes, cooked in jackets, peeled, sliced or diced (6 cups)

¾ Cup sliced celery

1/3 Cup sliced green onion

4 hard-cooked Eggs

1 cup mayonnaise

½ cup sour cream

1 ½ tsp prepared horseradish mustard (regular mustard works as well)

Pour Italian dressing over warm potatoes; chill 2 hours.  Add celery and onion.  Chop egg whites; add.  Sieve yolks; mix with mayonnaise, sour cream and mustard; fold into salad.  Add salt to taste.  Chill 2 hours.  Makes 8 servings

-Brittany Gilson

Pasta Salad

Tri-colored spiral pasta

2 c. cherry tomatoes, whole

2 small jars artichoke hearts, halved

3.8 oz. can sliced black olives, drained

½ med. red pepper, cut into ½ inch pieces

½ med. green pepper, cut into ½ inch pieces

2 c. broccoli florets, cut into bite size

1 c. celery, coarsely chopped

8 oz. mozzarella cheese, cubed

dressing for pasta salad

Put all salad ingredients into large bowl.  Add dressing (*recipe follows), mix well.  Best served next day.

Add 4 leftover BBQ chicken breasts to salad, cut into bite size pieces, for a complete meal.

*Dressing for Pasta Salad

1⅓ c. olive oil

¼ c. red wine vinegar

¼ c. apple cider vinegar

⅓ c. lemon juice

⅓ c. sugar

2 tsp. chopped basil

¼ tsp. coarsely ground black pepper

½ tsp. salt

½ tsp. lemon pepper

1 tsp. granulated garlic

-Jade Jones

Pasta Chicken Salad

6 cups cooked chicken, cubed

1pkg. bow tie pasta-cooked and drained

Sliced green onions

16 oz. Kraft coleslaw dressing

2 cups mayonnaise

Salt and Pepper to taste

1 lb. grapes, halved

1 cup chopped celery

1 20oz. can pineapple tidbits, drained

4 small apples

Combine chicken, pasta, green onions, coleslaw dressing, mayo, salt & pepper and chill.

Just before serving, add the remaining ingredients. Makes about 20 servings.

-Jackie S.

Oriental Chicken Salad

2 bags coleslaw
1 bag spring mix lettuce
2 chopped tomatoes
1 chopped yellow pepper
1 chopped red pepper
1 handful sugar snap peas - leave whole, just cut the ends off
1 cup slivered almonds
2 pkg. oriental top ramen
8 pieces of teriyaki chicken (Costco sells a big bag of pre-cooked teriyaki chicken breasts...just thaw and cut)

Dressing:
1/2 cup red wine vinegar
1 cup canola oil
1 cup sugar
1tsp. salt
2 oriental seasoning packets

Warm on the stove till disolved.  Pour onto salad just before serving.  Break top ramen noodles and add to salad just before serving.

-Shari Engelhardt

Greek Couscous Salad

5 cups couscous, cooked according to package directions

6 tsp olive oil, divided

1 medium sized red onion, finely chopped

½ cup minced fresh parsley

1/3 cup cider vinegar

1 ½ tsp dried oregano

1 tsp salt

1 tsp sugar

1/8 tsp pepper

1 large tomato, chopped

1 large red pepper, chopped

1 medium sized cucumber, peeled, seeded, and chopped

½ cup black olives, sliced and drained, optional

½ cup crumbled feta cheese

In a bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper, and oil.  Pour over couscous and toss to coat.

Cover and refrigerate 2-24 hours.

Just before serving, gently stir in tomato, red pepper, cucumber, olives, and cheese.

-Jade Jones

Granny’s One Cup Salad

1 cup mini marshmallows

1 cup finely grated sweetened coconut

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 cup sour cream

Mix all the ingredients together and chill for at least 4-6 hours for the flavors to combine.

This is called one cup salad because everything in a 1:1 ratio. You can double, triple, etc. the recipe very easily this way.

-Jackie S.

Greek Salad

2 C. tomatoes seeded and chopped
2 C. sliced cucumbers

1 large red pepper diced
1/4 C diced red onion
 3 T. parsley
 3 T. extra virgin olive oil
 1 1/2 T. red wine vinegar
 1/2 t. dried oregano
 1/4 C. feta cheese
 Salt and pepper to taste

Directions:
1. Combine tomatoes, cucumbers, red peppers, onion, and parsley in a medium bowl.
2. Combine oil, vinegar, oregano in a small bowl. Pour over salad mixture.
3. Sprinkle feta and stir.
4. Refrigerate until serving.

-Taralee Cooper

Creamy Dill Pasta Salad

3 cups uncooked tri-color spiral pasta

6 oz can black olives, halved and drained

½ cup red pepper, chopped

½ cup green pepper, chopped

½ cup onions, chopped

1 Tbsp dill weed

Dressing:

¾ cup mayonnaise

2 Tbsp prepared mustard

¼ cup vinegar

1/3 cup sugar

Cook pasta according to package directions, being careful not to overcook.  Drain well.  Place in large mixing bowl.

Add vegetables and dill weed and toss.  In a mixing bowl, combine mayonnaise, mustard, vinegar, and sugar.

Pour over pasta and vegetables and stir to coat.  Chill and serve.

-Jade Jones

Chopped Antipasto Salad

2 pepporcini peppers

4 C. romaine lettuce

1. plum tomato, seeded and finely diced

2 ounces sliced provolone cheese, cut into thin strips

2 ounces thinly sliced salami, cut into thin strips

2 tsp. olive oil

2 tsp. red-wine vinegar

1 tsp. dijon mustard

salt and pepper

In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.

-Jackie S.

Chinese Chicken Salad

head of lettuce

green onion

¼- ½ c. peanuts

¼- ½ c. cilantro

bean/rice threads or Top Ramen noodles

chicken

Boil chicken, drain.  Cut chicken into small pieces.

Shred lettuce.

Slice onion into small pieces.

Chop peanuts.

Chop cilantro into small pieces.

Crunch dry noodles.

Mix together.

Dressing:

1 Tbsp. dry mustard

2 Tbsp. sugar

2 tsp. soy sauce

1 Tbsp. sesame oil

¼ c. vegetable oil

3 Tbsp. rice vinegar

Stir ingredients together. 

Will separate so may be necessary to mix again before pouring over salad.

-Nicole Bergmann

Cauliflower Salad

1 head lettuce torn into fork size pieces

1 head cauliflower cut into very small flowerets

½ tsp dry mustard

1 onion chopped fine

½ c grated parmesan cheese

1 lb bacon

½ c sugar

1 ½ c mayonnaise

2 tsp. lemon juice

Cut bacon into ½ inch strips and fry until crisp & drain. Layer other ingredients as listed in a large salad bowl: lettuce, cauliflower, dry mustard, onion, cheese, bacon, sugar. Thin mayo with the lemon juice and spread over top of salad. Cover and refrigerate over night. Toss just before serving.

I know this may sound a little funny but it tastes great!

-Jackie S.

Broccoli Salad II

1 head broccoli

1/2 cup chopped red onion

1 cup mayonnaise

2 tablespoons white vinegar or red wine vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

Salt and freshly ground black pepper

*Optional additions: 6 to 8 slices cooked bacon, crumbled; 1/2 c sunflower seeds; 1/2 cup raisins; 8 ounces sharp Cheddar, cut into very small chunks; 1/4 c almonds; 1/2 c seedless grapes, halved; 3/4 c celery, chopped

Cut the broccoli into flowerets and the stem into bite-size pieces. Place in a large bowl. Add onion, tomato, and any other additions. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Best if prepared and chilled a few hours before serving. 

-Rachel Sommerfeldt

Broccoli Salad

1 bunch fresh broccoli, washed, drained, broken into flowerettes

1/2 c. chopped red onion
1 lb. bacon, fried crisp, drained and crumbled
1/2 c. hulled sunflower seeds
1/2 c. raisins (I prefer crasins)

DRESSING:

3/4 c. mayonnaise
1/4 c. sugar
2 tbsp. vinegar

Combine salad ingredients together in large mixing bowl. Set aside.

Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve chilled. Refrigerate leftovers. Yield: 12 servings.

-Jessi Nelson

BLT Salad

INGREDIENTS

6 C. torn mixed salad greens

16 cherry tomatoes, halved

12 bacon strips, cooked and crumbled

1 avocado, diced

1/2 C. shredded Monterey Jack cheese

1/2 C. ranch dressing (recipe follows)

1/4 C. croutons

salt and pepper to taste

Ranch Dressing

3/4 C. buttermilk

3/4 C. sour cream

2 Tbsp. cider vinegar

2 small garlic cloves, finely pressed or 1 Tbsp. prepared garlic

1 Tbsp. italian seasoning

salt and pepper to taste

DIRECTIONS

1.In a salad bowl, toss the greens, tomatoes, bacon, avocado and cheese.

2. In a medium bowl, whisk together buttermilk, sour cream, and vinegar; stir in garlic and seasoning. Season with salt and pepper.

- Jackie S.

Almond, Strawberry & Spinach Salad

INGREDIENTS

Spinach

Sliced strawberries

Sliced almonds

(All in desired amounts.)

DIRECTIONS

Dressing: Equal parts vegetable oil, redwine vinegar, and sugar.  Mix well to combine.  Add poppy or sesame seeds (about 1tsp -1tbl...depends on how much dressing you make).  

-Amanda Clark