Lemon Berry Salad

from: lifeshouldcostless

Lemon Berry Salad

Prep time

5 mins

Total time

5 mins

Notes: Yum, halved this and used plain regular yogurt and there were no leftovers. Would be great on a hot summer day.

Author: LifeShouldCostLess.com

Recipe type: Salad

Serves: Crowd

Ingredients

• 32 Oz. Plain Greek Yogurt (low or fat-free)
• 16 Oz. Lite Whipped Topping/Cool Whip
• 1 & ½ (3.4 oz) Packages Lemon INSTANT Pudding Mix
• 2 LBS Frozen Mixed Berries

Instructions

1. In a four quart bowl, add the Greek Yogurt, Whipped Topping, & Lemon Instant Pudding. Mix well. 
2. Add the frozen berries. Mix well. 
3. Cover and chill until ready to serve. Mix once prior to serving.

Notes:
If you need to make this a couple of days ahead you can cover and freeze it. Just put it in the fridge about 18 hours before you need it. Then mix and serve.

As the berries thaw, each time you mix it will turn more purple.

Cover and refrigerate any leftovers, should be good for about a day or two.

Asian Ramen Salad

Notes: This was good, I did have it for leftovers many days. Naomi asked for some every time she saw me eating it. Pretty basic and similar to what Mom made growing up.

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RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

PREP TIME

2 HR 10 MINS

TOTAL TIME

2 HR 10 MINS

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10

INGREDIENTS

• 1: 16 ounce bag coleslaw mix
• 1 cup sunflower seeds, de-shelled/shelled/no shells
• 1 cup Diamond of California sliced almonds
• 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
• 5 stalks of scallions, sliced
• 3/4 cup vegetable oil
• 1/3 cup white vinegar
• 1/2 cup granulated sugar

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INSTRUCTIONS

1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
5. Serve cold or room temperature.

RECIPE NOTES

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)

Nicole's Bacon Lettuce Salad

from Nicole

Ingredients:
Bacon
Lettuce
Onion
Mushrooms
Nuts
Boiled eggs
Cucumbers
Red Wine Dressing (from Walters)

I saw this cool salad that I tried.  I cooked bacon then cut it up small.  Then cook onions and mushrooms in the greese with a little brown sugar.  Then I let everything cool and put it over a lettuce salad with some boiled eggs and cucumbers and nuts.  It was pretty good.  I used the a red wine dressing in the walters book but I don't remember which one.  

Crunchy Asian Ramen Noodle Salad

from gimmesomeoven

Notes: Can't remember for sure as its been a while. I enjoyed the mango in it. I think I wondered about adding craisins? I did toast in the oven and liked that. Didn't have edamame and want to try that next time.

YIELD: ABOUT 8 SERVINGS

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP TIME: 10 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Ensalada Chilena

from food.com



Ingredients:
2 onions
5 tomatoes
1/2 tsp salt
2 T oil
1/4 C cilantro, chopped finely

Dice onion and tomato. Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste. Season to taste with remaining ingredients.

Pomegranate, pear, pistachio salad

Notes: This was really good. I think this is just a great starter and you can add or take things away how you like. I liked how the feta cheese off set the fruit sweetness a bit. The girls loved the pistachios in a salad idea. I had to go way off script off on the salad dressing as I didn't have all the ingredients, so I'd like to try the real thing sometime. Mine was good, but it was the salad part that was really yummy.

 

Author: Jen@CarlsbadCravings.com

Serves: 6-8

Ingredients

• Pomegranate, Pear & Pistachio Salad
• 1 large head romaine lettuce, chopped
• 1 sweet apple (I like Fuji), chopped
• 1 pear, chopped
• 1 small cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1/4 red onion, chopped
•  1/3 cup roasted and salted pepitas (may sub. sunflower seeds)
• 1/3 cup roasted and salted pistachios
• 1/3 cup pomegranate arils
• 1/2 cup Feta cheese
• 
  Creamy Pomegranate Dressing
• 1 5.3 oz. Greek Yogurt with Cherry Pomegranate (I use Fage)*
• 1/4 cup Sweet Red Chili Sauce (found in Asian section)
• 2 tablespoons pomegranate juice
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
•  1/2 teaspoon Worcestershire sauce
• salt and pepper to taste

Instructions

1. Whisk together all of the Creamy Pomegranate Dressing ingredients in a medium bowl and chill in the refrigerator while you prepare the salad.
2. Combine salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Top with freshly ground salt and pepper.

Notes

*You may substitute 1/3 vanilla Greek yogurt (won't be pink or have as much pomegranate taste but still delicoius) or substitute 1/3 cup strawberry yogurt which is a little sweeter than the Cherry-Pomegranate yogurt but still delicious

PW Chicken Taco Salad

from Pioneer Woman

 

Notes: This was a great twist on your traditional taco salad. Wouldn't think of making a salad dressing like that, but its good. I like how the cilantro comes out at the end.

Ingredients

• FOR THE DRESSING:
• 3/4 cups Ranch Dressing (bottled Is Fine)
• 1/4 cup Salsa (as Spicy As You'd Like)
• 3 Tablespoons Finely Minced Cilantro
• CHICKEN
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
• 1/4 cup Vegetable Oil
• 2 Tablespoons Butter
• SALAD:
• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.