New Year's Cherry Pecan Salad

adapted from: https://www.thatsusanwilliams.com/2013/03/the-salad-to-bring-when-they-ask-you-to-bring-a-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=664824038_26066472_106221

Ingredients

For Vinaigrette:

• 1/4 c. extra virgin olive oil
• 1 small shallot, finely chopped (approximately 2 T.)
• 2 T. white wine vinegar
• 1 T. maple syrup
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• Can use Brianna Poppy Seed Dressing or Marie's Blue Cheese Vinaigrette if in a hurry

For Salad:

• 2 heads of Romaine Lettuce
• 10 oz. spinach
• 1 c. pecans, toasted and chopped or candied
• 1/2 c. crumbled bacon or turkey bacon
• 1/2 c. dried cherries (or craisins)
• 1 - 2 slice pears of green apples
• 1/3 c. crumbled blue or feta cheese

Instructions:

1. Whisk together ingredients for the vinaigrette 
2. Toss salad greens with vinaigrette, and sprinkle with nuts, dried fruit, and blue cheese.

Shirlene's Spicy Potato Salad

My dear dog park friend Shirlene Olsen made this salad and brought me some. It was so good that I needed to include the recipe here. She originally got if from the Harmon's "Food for Thought" -summer edition 2015 magazine. Feeds 6-8 people. Including setting time, takes about 2:30.

Ingredients:
 3 lbs small red potatoes, diced large, skin on
1 cup ranch dressing
1 cup sour cream
2 chipotle peppers, minced
1 T adobe sauce
1/2 cup red onion, chopped fine
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
3/4 cup parsley, chopped
salt and pepper to taste

Place potatoes in a large pan and cover with water by 1". Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook just until potatoes can be pierced with a fork (10-15 minutes), then drain.

Place remaining ingredients in a large bowl and stir to evenly mix. Add potatoes and toss to combine.

Refrigerate for at least 2 hours prior to serving.

Janene Adams Spinach Salad

1 bag spinach leaves
2 cups cut strawberries
4-5 green onions sliced
1 can 15 oz. mandarine oranges
1/4 cup sliced almonds or pine nuts
top with red onion rings

Dressing
1/4 cup orange juice
1/4 cup honey
2 T vegetable oil
2 T dijon mustard

Kristi's Bleu Cheese Salad

Lt. House Bleu Cheese Crumbles
Poppyseed Salad Dressing
Spinach/Romaine/Bibb or any Mixed Greens
Green apples cut into skinny shavings and treated (can also sub pears)
Thin red onion slices
Avacado chunks
Cooked chicken chunks
Pine nuts or honey roasted sunflower seeds or roasted walnuts

Mix all together & Yum!

Knock off Rumbi Voodoo Chicken Salad

Lettuce Blend
Jerk Chicken Breast
Roma Tomatos
Feta Cheese
Sesame Seeds (or Tortilla Strips)

Sesame Ginger Dressing
1/2 c dijon mustard
1/4 c lime juice
1/4 c chili ast
2 T crushed red pepper
3/4 c lite mayo
1 1/2 c sesame oil
1 c rice wine vinegar
1/2 c soy sauce
1 1/2 c white sugar
1/4 c minced garlic
1/3 c pureed garlic
(throw it all in the blender)

Knock off Rumbi Aloha Chicken Salad

Romaine Lettuce
Shredded Chicken Breast
Red Onions (sliced super thin)
Diced Mangos
Gorgonzola Cheese
Red pepper
Sesame Seeds (or tortilla strips)

Mango - Coconut Dressing:
1 1/2 T. Lime Juice
1 T minced shallot
1/4 mango peeled and pitted
1 1/2 T canned lt coconut milk (I use more!)
(all in the blender)

Asparagus Salad

4 cups asparagus pieces (cooked, cut in 1/2 inch pieces)
1 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp. lemon juice
1 tsp. dill, optional
1 tsp. olive oil
1/4 tsp. salt
Feta

Combine all ingredients!  That's it, so easy!  Be careful to measure your lemon juice.  Too much makes the salad way to strong.

St. Patrick's Day Cole Slaw

So I hate Irish Food - but this was a good cabbage using recipe that I really liked!

From the kitchen of Becca Buchart

Vinaigrette Coleslaw

3 tbsp. apple cider vinegar
3 tbsp. olive oil
2-3 Tbsp. sugar (I think I usually only do 1 or to taste; I don't usually like it too sweet)
1/4 tsp. dry mustard (I used spicy mustard from the fridge)
1/4 tsp. celery seed (or caraway seeds)
1/8 - 1/4 tsp. pepper
4 c. shredded cabbage
1 c. shredded carrots (2 or 3)
1/4 c. thinly sliced green onion


When I made it I think I might have doubled the dressing and used 1 head of cabbage, 3 or 4 carrots and 1/2 red onion for a large bowl. It's the sort of thing you can mix up pretty much any way you want.