Frito Corn Salad Recipe

Frito Corn Salad Recipe

Ingredients:

• 2 cans yellow kernel corn, drained
• 1/2 red bell pepper, sliced and chopped
• 1/2 green bell pepper, sliced and chopped
• 1/2 purple onion, chopped
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 5 ounces of chili cheese flavor Frito corn chips

Directions:

1. Mix all the ingredients except the chips.
2. Add the chips in before serving otherwise the chips will get soggy.
3. Red peppers are expensive so you can just use green instead.

Read More

Asian Chicken and Pasta Salad

Ingredients:

Dressing

• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons bottled chinese hoisin sauce (essential)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons toasted sesame oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/8 teaspoon black pepper

Salad

• 12 ounces boneless skinless chicken breasts
• 4 ounces angel hair pasta
• 3 medium nectarines or 3 medium peaches, sliced
• 2 cups baby bok choy, shredded
• 2 green onions, sliced

Directions:

1. Whisk together the dressing ingredients until very well combined.
2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
3. Drain and let cool slightly and cut into bite size pieces.
4. Cook pasta according to package directions.
5. Drain and toss with 3 tablespoons of dressing.
6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions
7. Drizzle with remaining dressing.

Read More

Yummy 7 Layer Salad

Ingredients:

• 1 head iceberg lettuce, cored and cut into pieces
• 1 cucumber, seeded and sliced
• 1 cup frozen peas, rinsed and drained
• 1 1/2 cups celery, thinly sliced
• 1 red onions, thinly sliced or 4 scallions, slice thin
• 6 ounces sharp cheddar cheese (add more to taste)
• 1/2 lb bacon, cooked nice and crisp crumbled into pieces
• 2 hard-boiled eggs, chopped (optional)

DRESSING

• 2 cups mayonnaise
• 2 tablespoons sugar (adjust to taste)
• 1/2 cup sour cream or 1/2 cup yogurt
• 1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Directions:

1. Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
2. Mix the dressing ingredients together and pour evenly over the salad in the bowl.
3. Add a layer of cheese, then a layer of bacon.
4. Then top with egg if using.

Read More

White Bean & Tuna Salad

Ingredients:

• 1 (19 ounce) can cannellini beans
• 1 (6 ounce) can solid white tuna packed in water
• 2 tablespoons green onions, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced

Directions:

1. Rinse and drain beans.
2. Drain and flake tuna.
3. Combine all ingredients.
4. Refrigerate.

Read More

Kittencal's Balsamic Vinaigrette

Ingredients:

• 1 small garlic clove, minced (about 1 teaspoon or to taste)
• 1 teaspoon salt
• 3 teaspoons Dijon mustard
• 3 -4 teaspoons honey
• 6 tablespoons balsamic vinegar
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• black pepper

Directions:

1. In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
2. Add in olive oil in a slow steady stream until emulsified.
3. Season with more salt if needed and black pepper.
4. Chill for a minimum of 2 hours before using.

Read More

Spinach Salad with Honey Bacon Dressing

Ingredients:

• 8 cups torn fresh spinach
• 1 cup sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1 medium Tomato, seeded and chopped
• 1 hard-boiled egg, chopped
• 1/2 cup shredded parmesan cheese, shredded on large holes of grater
• 7 slices bacon, cooked and crumbled
• 1/2 cup honey
• 1/2 cup vinegar
• 1/3 cup vegetable oil
• 1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
• 1 teaspoon lemon juice

Directions:

1. Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
2. In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
3. Pour over salad.

Read More

Avocado Caesar Pasta Salad

Ingredients:

• 1 lb medium pasta shell, cooked and drained
• 1 cup caesar salad dressing
• salt and pepper
• 14 ounces artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, seeded and halved
• 2 medium Avocados, diced
• 1/2 cup shredded parmesan cheese

Directions:

1. Gently mix together all ingredients and chill until ready to serve.
2. Before serving, add additional salad dressing if needed, and more cheese if you like.
3. If you're making this far in advance, add the diced avocados before serving.

Read More

Salmon Salad

Ingredients:

• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon-style mustard
• 1 tablespoon water
• 1/2 teaspoon pepper
• 1/3 cup plain fat-free yogurt
• 12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
• nonstick spray coating
• 10 cups torn romaine lettuce
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly grated parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved (optional)

Directions:

1. In a small saucepan heat olive oil over medium-low heat.
2. Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
3. Transfer garlic to a blender container.
4. Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
5. Cover; blend until combined.
6. Reserve 2 tablespoons of garlic mixture; set aside.
7. Add yogurt to remaining garlic mixture in blender.
8. Cover and blend until smooth
9. Chill until serving time.
10. Thaw salmon, if frozen.
11. Rinse salmon; pat dry.
12. Brush the reserved garlic mixture evenly over salmon.
13. Cover and chill for 30 minutes.
14. Spray the unheated rack of a broiler pan with nonstick coating.
15. Place the salmon on the rack.
16. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
17. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
18. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
19. Top with tomatoes and, if desired, olives.

Read More

Spicy Black Bean Cakes With Guacamole

Ingredients:

• 1/2 medium Avocado, seeded and peeled
• 1 tablespoon lime juice
• 2 slices whole wheat bread, torn
• 3 tablespoons fresh cilantro leaves
• 2 garlic cloves
• 1 (15 ounce) can black beans, rinsed and drained
• 1 chipolte pepper, in adobo suace
• 2 teaspoons adobo sauce
• 1 teaspoon ground cumin
• 1 egg, beaten
• 1 small Tomato, chopped

Directions:

1. Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve
2. Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
3. Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
4. Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
5. Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
6. To serve, top patties with guacamole and tomato.

Read More

Egg Salad With Fresh Herbs

Ingredients:

• 8 large eggs, hard-boiled and finely chopped
• 1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
• 2 celery ribs, finely chopped
• 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
• salt & freshly ground black pepper
• 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
• 2 tablespoons fresh lemon juice
• 1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
• 1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
• 1 garlic clove, green shoot removed, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) bag baby arugula

Directions:

1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
3. Line plates or a platter with arugula, top with the egg salad and serve.

Read More

Southwest Chopped Salad

Ingredients:

• 2 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 cup diced jicama (I left this out)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin
• 2 teaspoons olive oil
• 1 chipotle chile in adobo, chopped (about 2 tsp)
• 2 tablespoons chopped cilantro, plus more for garnish
• 1/4 teaspoon ground cumin
• sea salt

Directions:

1. If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water
2. Slice the kernels from the cobs.
3. (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
4. In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
5. Pour over the vegetables and toss to mix.
6. Chill for at least 30 minutes to allow flavors to blend.
7. Garnish with a few cilantro leaves before serving.

Read More

Gluten Free Szechuan Green Beans and Tofu

Ingredients:

• 7 1/2 ounces tofu (I used organic sprouted tofu)
• 12 ounces green beans, trimmed
• 2 tablespoons tamari soy sauce
• 1 tablespoon sake or 1 tablespoon water
• 1 -2 teaspoon hot chili paste
• 2 teaspoons raw sugar
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon ginger, minced
• salt
• pepper

Directions:

1. A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
2. Cook green beans in salted boiling water for about 3 minutes.
3. Transfer beans to a colander and run cold water. Cut them in half.
4. Dice tofu into 1/2 inch cubes.
5. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
6. In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
7. Add beans and tofu and sauté until heated.
8. Add the sauce and sauté until the sauce is bubbly.
9. Season with salt and pepper.
10. Infuse love and serve!

Read More

Healthy Tuna Salad

Ingredients:

• 3 (6 ounce) cans tuna in water
• 1/4 cup red onion
• 1/8 cup celery (optional)
• 5 teaspoons fresh dill
• 2 teaspoons mixed sprouts (optional)
• 1 teaspoon mustard powder
• 2 teaspoons Dijon mustard
• 3 teaspoons light mayonnaise
• 1 dash onion powder
• 1 dash mccormick garlic and herb seasoning (optional)

Directions:

1. Take the cans of tuna and place them in a mixing both with water intact, do not drain.
2. Chop red onion, celery, dill and sprouts.
3. Place red onion, celery, dill and sprouts in tuna and mix with fork until tuna, and the other ingredients reach a paste type consistency.
4. Mix in powdered mustard -- be sure all is mixed in evenly.
5. Mix in dijon mustard -- be sure all is mixed in evenly.
6. Taste -- make sure the ingredients are mixed to your liking -- add extra of dill, red onion, celery, powdered mustard or dijon if desired.
7. Add dash of onion powder and McCormick Garlic and Herb powder (or McCormick garlic and dill powder, or plain garlic powder).
8. Taste -- if desired put a few more dashes inches.
9. Make sure is mixed evenly and put mayonnaise in -- if more is desired -- put more in! Put each teaspoon in separately so not too much or too little is put in -- I am not much of a mayo person so for me less is more 
10. Mix evenly and put on a sandwich with tomato and sprout or even melted with swiss cheese for a tuna melt! You can even toss with lettuce and tomatoes for a great salad.

Read More

Creamy Potato Salad

Ingredients:

• 6 medium potatoes (2 pounds)
• 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
• 1 cup thinly sliced celery
• 1/2 cup finely chopped onion
• 1/3 cup sweet pickle relish
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 2 teaspoons sugar
• 2 teaspoons celery seeds
• 2 teaspoons apple cider vinegar
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons salt
• 2 hardboiled egg, coarsely chopped

Directions:

1. Cook potatoes in boiling, salted water until tender.
2. Drain well.
3. Peel and cube potatoes.
4. Transfer to a large bowl.
5. Add celery, onion, sweet relish and bacon bits.
6. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
7. Add mayo mixture to potatoes.
8. Toss lightly to coat potato mixture.
9. Carefully fold in the chopped eggs.
10. Cover and chill thoroughly.

Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

Read More