Chicken, Artichoke & Cheese Tortellini Salad

(This recipe comes from Sherri at Taking the Challenge.)

Ingredients:

1 Family size pkg cheese tortellini

1/4 - 1/2 lb mozzarella cheese

1 -2 cups leftover chicken, chopped

1 can olives (halved)

1 jar marinated artichokes hearts

1/2 family size bottle Italian dressing

chopped tomatoes (DON'T add these to the whole salad, rather add them at the last minute to individual servings, otherwise your salad won't be good the next day).

Directions:

Cook tortellini as directed on pkg, drain, and cool. Cut mozzarella cheese into small cubes. Halve the olives. Cut marinated artichoke hearts into bite-size pieces.

Mix tortellini, mozzarella cheese, chicken, artichoke hearts, olives together in large bowl. Pour 1/2 bottle Italian salad dressing over all and gently mix again. Refrigerate for at least three hours to marinate.

Let each individual top their serving portion with fresh, chopped tomatoes.

Yummy and so refreshing on hot summer days. Cook the tortellini in the morning before the house gets hot and marinate early so by dinner time you have a cold, delicious main dish ready to go.

Corn, Avocado & Tomato Salad

(Recipe and Picture from Dara: Chick in the Kitchen)

Ingredients and Directions

I use raw sweet corn for this recipe, which in season (right now! go get some) is just divine. You just stand the cob up on end, and use a large chef’s knife to pare the kernels away from the cob. Make sure you do this inside the dish you’re going to use for the rest of the recipe, so that any liquid released by cutting the corn winds up in your food, not on your cutting board. I’m a tiny bit obsessed with the crunchy texture of the raw corn, especially the way 4 or 5 kernels will hold together off the cob, uniting to create a big chunk of summer goodness.

I use two ears of corn; two avocados, in bite-sized chunks; a half pint of grape tomatoes, halved; the juice of one lemon; and a large handful of cilantro, chopped (you can substitute basil). Mix them all together and serve at room temperature or straight from the fridge.

Cafe Rio

This recipe and picture comes from Shannon and looks divine!

Sweet Pork

3-5 pounds pork tenderloin roast

1 cup salsa (nothing fancy... just Pace or something)

2 cups brown sugar

1 can Dr. Pepper

Combine the salsa, brown sugar and Dr. Pepper in a bowl. Put pork in crock pot and pour liquid over top. Set crock pot to low and cook for 8 hours. When cooked, remove pork from crock pot, put in large bowl and use forks to pull pork apart into small strings. Transfer sauce from crock pot to sauce pan and add 2 tsp cornstarch. heat till thickened. Pour desired amount of sauce over pork and combine.

Creamy Tomatillo Ranch Dressing

3 large tomatillos (canned or fresh)

1 cup buttermilk

1 cup packed fresh cilantro leaves

1 cup mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

juice from one lime

2 tsp sugar

1 1/2 Tbsp canned diced jalapeno peppers (more or less to taste)

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

This is a layered salad and so you will also need the following, and should layer in this order:

• Warm Tortilla (I like to buy the uncooked tortillas in Costco's refrigerated case and cook them fresh for this salad, but any tortilla will do)
• Cooked white rice
• Warmed Pinto or black beans (your preference)
• Sweet Pork (from recipe above)
• thinly sliced romaine lettuce
• diced tomatoes
• glob of guacamole
• glob of sour cream
• tortilla strips
• sprinkling of grated cotija cheese
• and of course the dressing (I usually serve on the side)

I saw this other recipe for the dressing over at Maries and I may make this one because it doesn't use tomatillos.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

BBQ Chicken Salad

BBQ Chicken Salad with with Ranch Dressing

(Recipe from Picky Palate)

3 cups thinly sliced green leaf lettuce

1/4 cup corn

1/4 cup black beans

8 grape tomatoes, halved or cut chopped whole tomato

1 cooked grilled chicken breast

1/4 cup BBQ sauce

1/4 cup shredded mozzarella cheese

1/4 cup ranch dressing

Place lettuce in a bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

Drizzle ranch dressing over the salad and serve.

Taco Salad

Taco Salad -

You can adjust the recipe for size, this amount serves about 6!

A head of shredded lettuce
2 cups shredded cheddar cheese
1/4 onion, chopped
1 lb. ground beef, browned and drained with
1 packet taco seasoning
2 cups tri colored Rotini noodles
1 bottle Western dressing

Optional: tomatoes, red pepper (chopped), avocados, sliced olives, sour cream
Add crushed Doritos (we use Nacho Cheese flavored) and dressing just before serving

(I substitute taco cooked chicken!)

Bowtie Chicken Salad

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews (if desired)
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews just before serving.

Calypso Coleslaw

Ingredients:

• 4 cups shredded cabbage
  
• 1 can (11 ounces) Mexicorn, drained
  
• 1/2 cup finely chopped onion
  
• 1/4 cup shredded cheddar cheese
  
• 2 tablespoons sliced ripe olives
  
• 1 cup mayonnaise
  
• 2 tablespoons sugar
  
• 2 tablespoons cider vinegar
  
• 4 teaspoons prepared mustard
  
• 1/2 teaspoon celery seed

Directions:
In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

Asian Chicken and Orzo Salad

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Red, White, and Bleu Slaw

Ingredients:

* 6 cups angel hair coleslaw
* 12 cherry tomatoes, halved
* 3/4 cup coleslaw salad dressing
* 3/4 cup crumbled bleu cheese
* 1/2 cup real bacon bits

Directions:

In a large bowl, combine the coleslaw, tomatoes, salad dressing and 1/2 cup blue cheese. Cover and refrigerate until serving. Just before serving, sprinkle with bacon bits and remaining cheese. Yield: 6 servings.