Chicken Salad with Almonds and Cranberries

Tip:  Read directions completely before preparing.

Ingredients:

3 cups, cooked chicken breast, shredded (Store bought Rotisserie chicken works great)

1/3 cup, red onion, diced

½ cup, apple, diced

1/3 cup, dried cranberries

1/4 cup, almonds sliced

¾ cup, Hellman’s Real Whipped Tangy Dressing

½ teaspoon, garlic powder

1/8 teaspoon, cayenne pepper

¼ teaspoon, sweet paprika

¼ teaspoon, sea salt

¼ teaspoon, white pepper

Directions:

In a large bowl, combine all the above ingredients and mix thoroughly.

This chicken salad was served on multigrain bread, with bacon, lettuce, English cucumbers, and tomatoes!  Enjoy!!!

Tip:  Serve Multigrain bread or any bread you like.  Crackers too!  

Spinach and Orzo Salad

This past weekend I visited the Farmer's Market, in Bentonville, AR.  I found some fresh garlic bulbs and used them in this recipe!  The garlic was so fresh and I also found spinach, sweet onions, goat cheese and many other fresh farm grown ingredients.

Tip:  Read directions completely before preparing.

Ingredients:

1 large lemon

3 tablespoons olive oil

2 fresh cloves garlic, paper thin sliced

5 ounces, organic baby spinach leaves (Large Packaged Container, Prewashed)

8 ounces, orzo, cooked as per instructions, drained and cooled

1 – 6 ounce can small black olives, drained

1 – 8 ounce package, feta cheese, liquid drained, and chopped

8 ounces, Sliced Honey Ham, chopped

1/4 cup red onion, paper thin sliced

pinch salt

pinch freshly ground black pepper

Directions:

Completely zest the lemon and add to large mixing bowl.  Then squeeze the juice from half the lemon, adding to bowl.  Being careful not to drop lemon seeds into bowl when squeezing.  Add olive oil, and sliced garlic, then mix thoroughly.  Add the rest of the ingredients into bowl.  Toss thoroughly and combine.  Enjoy!

Servings:  8

Spinach Salad with Bacon, Dates and Feta Dressing

Tip: Read directions completely before preparing.

Ingredients:

For Spinach Salad:

3 slices bacon, chopped

1 bunch fresh spinach (about 3/4 pound), stems discarded and leaves washed well, spun dry, and torn into bite-size pieces

1/2 medium red onion, sliced thin

1/3 cup pitted dates, chopped

For Feta dressing:

1/3 cup crumbled feta cheese (about 2 ounces)

1 tablespoon fresh lemon juice

2 1/2 tablespoons water

1 tablespoon mayonnaise

2 tablespoons olive oil

Directions:

For dressing:
In a blender blend together feta, lemon juice, water, and mayonnaise until smooth. With motor running add oil and blend until emulsified.

In a small skillet cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.

For Spinach Salad:

In a large bowl toss together spinach, bacon, onion, and dates with feta dressing.

Tip: Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store feta cheese in a brine or milk bath. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor.

Gorgonzola & Black Olive Green Leaf Salad

Gorgonzola & Black Olive Green Leaf Salad

Ingredients:
1/2 a head of Green Leaf Lettuce
2 tablespoons of crumbled Gorgonzola cheese
2 tablespoons of sliced black olives
1 medium cucumber
1/8 medium white onion, paper thin slices
1/4 cup Hidden Valley Original Ranch dressing (or your most liked dressing)

Directions:
Remove leaves and wash the lettuce, remove hard center stem and shred lettuce leaves in good size pieces, and place in large salad bowl. Wash and peel cucumber, slice in half lengthwise, remove the seeds with a spoon. Slice the cucumber in strips and add to salad bowl. Add Gorgonzola cheese, paper thin onions, and last dressing,. Mix well and serve. Enjoy!