Copy Cat - Good Seasons Italian dressing mix

 1 T garlic powder

1 T onion powder

2 T oregano

1 T parsley

1 tsp basil

1/4 tsp thyme

1 tsp black pepper

1/4 tsp celery seed

2 T Kosher or sea salt

2 tsp sugar

Mix together.  It makes 1/2 Cup of dry mix.  Use 2 Tablespoons in place of a packet.  This works very well in the Creamy Italian Chicken recipe!

Buttermilk Ranch Dressing

6 T. Mayo

3/4 Cup buttermilk

3/4 Cup sour cream

1 T. Lemon Juice

1/2 - 1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried dill

1 tsp dried parsley

2 T. Fresh Chives, minced. 

salt and pepper to taste

Put all ingredients into a bowl and whisk until completely mixed.

Chicken Caesar Wrap

2 cups cubed or shredded rotisserie chicken

3 cups shredded lettuce

3/4 cup cherry tomatoes - halved

1 cup shredded carrots

1/2 cup shredded Parmesan cheese

1/2 cup Caesar dressing (or more to taste)

salt and pepper

Large flour tortillas

Other options:

shredded red cabbage

cubed cucumbers

Mix and spoon into tortilla.  Roll it up and serve.  Can also be served as a salad.

Spinach Almond Salad

Spinach

Slivered almonds

1/4 cup sugar

Strawberries, sliced or quartered

Mushrooms, sliced

Craisins

Grated Mozzarella cheese 

First, sugar the almonds by placing the sugar and almonds into a small frying pan.  On medium heat stir constantly until the almonds brown slightly and the sugar crystallizes onto the almonds.  Mix all ingredients.  Serve with a raspberry vinaigrette, or Aunt Rauna's Poppy Seed dressing (which is also on this blog)

You can add or substitute many ingredients in this salad such as:  sliced apples, sliced pears, boiled eggs, crumbled bacon or use your own imagination.

Aunt Rauna 's Poppy Seed Dressing

1-1/2 C olive oil

1-1/2 C red wine vinegar

1 C sugar

2 tsp salt

1 tsp dry mustard

1 tsp poppy seeds

grated purple onion (or substitute 2 tsp onion powder)

Mix well and use on our favorite spinach salad. This makes a lot.  I half the recipe and it's still plenty.

Honey Lime Fruit Salad

Choose several or all fruits from the following options:

Pineapple
Blueberries
Strawberries
Red grapes
Mango
Kiwi
Mandarins (from a can)

Cut up the pineapple, strawberries, mango and Kiwi.  Put in large bowl with the other fruits.

Dressing:
Lime zest (around a tsp)
Fresh lime juice. (1/3 to 1/2 Cup, or whatever you need)
Honey (squirt honey in bowl until you think it's sweet enough-2 Tbls maybe.)

Toss together.  It is the prettiest salad ever and tastes great too.  Sorry for the vague amounts--I just winged it.

Kale, Sweet Potato, and Avocado Salad

1 Sweet Potato

1 Avocado

1 Lime

1 Bunch Kale

3 TB Olive Oil

1 Clementine

1 tsp garlic paste

Preheat oven to 450. Put tinfoil on a baking sheet. 

Half the Sweet potatoe crosswise. Cut lengthwise into 1/4 inch pieces. Drizzle with olive oil, salt and pepper, and put on sheet. Roast for 20-22 minutes, flipping halfway through, or until lightly browned and tender.

Quarter the lime. 1/2 the Avocado. Slice one half, then squeeze one quarter of lime over it and salt and pepper. Smash the other half in a bowl, squeeze the other 3 lime wedges over it and salt and pepper it. 

Remove and discard the stems of kale, thinly slice the leaves.

Make the dressing: To the bowl of mashed avocado, add the juice of the clementine, 2 TB of zest, 3 TB olive oil, and some garlic paste to taste (around tsp). Whisk to combine and season with s&p to taste.

Combine with Kale leaves, let marinate 10 minutes, stirring occasionally.

Add roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with s&p to taste.

Pesto Pasta Salad

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto (packaged or see recipe below)
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups good mayonnaise
• 1/2 cup freshly grated Parmesan
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignoli (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Asian Noodle Salad

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

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Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.