Creamy Raspberry Jello Salad

How has your holidays been?

We have had a great couple of weeks.  We have had several inches of snow on the ground for a week now (so not normal) and we are loving playing in the snow, mostly because we have had no where that we absolutely have to be.  But, life has go on sometime right?

Today was that day for us.  The kids are back to school, I am back to crossing things off my list, and setting new goals for the new year.

Are you a goal setter?  I have tried to be much better in that area and I think it's been worth it.  I even set some goals for this blog of mine.  And I am happy to report that I met most of them, which makes me excited.  I set some of them really high (like # of followers) and I almost got there.

So thank you to all of you for helping me achieve most of my goals.  I couldn't do it with out each one of you.

Now on to this delectable, creamy bit of deliciousness.  This is my new favorite jello.  I made it for a Christmas dinner for the ladies in my ward (church) and even for our Christmas dinner here at home.  The pears give it a smooth texture plus I think it enhances the flavor of the raspberry and makes one amazing jello dish.

Creamy Raspberry Jello Salad

(click here for printable version)


1 (29 oz) can pears
1 cup pear juice
1 cup hot water
1 (6 oz) box raspberry jello
1 (8 oz) package cream cheese, softened
1 (12 oz) carton cool whip, thawed

1. Drain your can of pears, reserving juice.  Put one cup of the juice in a microwavable bowl, adding the hot water. Microwave 2 minutes or until it starts to boil.

2. Add contents the contents of you box of raspberry jello into the hot water/juice mixture and stir until jello is completely dissolved. Put it in your fridge until it cools a little bit--don't let it cool too much, you don't want it to turn into jello yet.

3. When your jello mixture has cooled, pour the pears into your blender. Add the softened cream cheese and blend until completely smooth. Slowly add jello mixture and blend again.  Pour mixture into  the bowl of your stand mixture, fitted with the whisk attachment. Add cool whip and whip until completely incorporated and fluffy.

4. Pour mixture into a 9x13 baking dish, cover and refrigerate for 3 hours or until set up. Enjoy!

Source: Jamie Cooks It Up

Chicken Chop Salad

Don't forget to enter the Shabby Apple giveaway.  You have a couple days left.

We have had a bountiful garden this year.  And I am so thankful. 

Now, anyway.

After canning 48 quarts of salsa, 50 quarts of spaghetti sauce, 40 quarts of whole tomatoes, and 12 quarts of tomato soup, I was really tired of tomatoes.  

Tired, but very grateful to see all that beautiful goodness sitting on my shelf.

Anyways...in the middle of all the produce we ate vegetables like crazy and I loved it.  I love especially a fresh salad, that is super easy to throw together, and also tasty and filling.  The black beans and chicken add some protein so we ate this as a regular meal.  Absolutely delicious!  Definitely a keeper.

Chicken Chop Salad

(click here for printable version)


Salad:
2 cups diced rotisserie chicken (I used canned and it worked great)
1 green pepper, diced
1 cup black beans
1 cup sweet yellow corn (frozen and defrosted)
2 roma tomatoes, diced
4 scallions, washed and sliced (white and green parts)
1 large romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just barely ripe avocados, diced
2 cups crushed tortilla chips
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon ranch seasoning
1/2 tablespoon taco seasoning
1/2 tablespoon lime juice

1.  In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.  Enjoy!

Source: Laren's Latest

Caribbean Salad with Sweet Orange Vinaigrette

 Oh how I love a good salad.

When we go out to dinner, chances are that I am going to order a salad.  My husband usually groans and rolls his eyes and says that "we could just have that at home".

True, but it always sounds good and I love how filling it is.  I can eat a gigantic plate and feel full but still great.  And if they have specialty vinaigrettes--so yummy!

I love making my own dressing at home.  I know exactly what's in it and can taylor it to what kind of salad we are having.  This sweet orange vinaigrette is so tasty and we all loved it.

Caribbean Salad with Sweet Orange Vinaigrette

(click here for printable version)


1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled (however you like)
8 oz can mandarin oranges, drained
1 red bell pepper, sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tbsp cranberries
Black or regular sesame seeds, optional
Diced fresh pineapple, optional (but awesome if you have it)

Vinaigrette:
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tbsp white wine vinegar
1 1/2 tsp dry mustard
2 tbsp sugar
1/4 tsp sesame oil
1/4 tsp kosher salt
3/4 cup canola oil

1.  Prepare dressing by combining orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in the jar of a blender.  Blend until sugar is dissolved, several minutes.  With blender running on low, either remove stopper in blender lid or crack the corner, and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

2.  To make salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, cranberries, and pineapple (if using).   Drizzle with dressing and sprinkle with sesame seeds.  Serves 4 for a main dish, or 6-8 sides.  Enjoy!

Source: Our Best Bites

Pomegranate Quinoa Salad

 Pomegranate's are such an interesting fruit to me and if they were easier to peel I might eat more of them, but that's a post for a different day.

At our house, the hubs and I are the only ones who enjoy this fruit.  I love how the kernels burst in your mouth and are tangy but sweet.

Not to mention any time I see a pomegranate or even smell one I am always reminded of my sister Jennifer.  I remember her begging my mom to buy her pomegranates when they were season and her sitting for hours at the table peeling then in  bowls of water.  And to this day she still loves them, right Jenny?

This salad was a very light, fresh side dish.  Quinoa is definitely an acquired taste for me and really just a vehicle for everything else in the salad.  Also there are so many ways to make quinoa, so don't be afraid to try different versions since they will all taste quite different.  Plus quinoa is very healthy and a great alternative to your regular pasta dishes.

Pomegranate Quinoa Salad

(click here for printable version)

Salad:

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans, rinsed and drained
1 cup cooked quinoa (this is a great tutorial on how to cook it)
2 cups chicken (or vegetable) broth
1-2 avocados, cut into small cubes
kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tbsp. freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tbsp. freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 tsp. sugar, honey, agave (add it to taste)
2 tbsp. pure olive oil
1/2 heaping tsp. kosher salt
Pinch of freshly ground black pepper
1 clove minced garlic

1.  Whisk together dressing ingredients and set aside.

2.  Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve. Before serving, add diced avocado and eat immediately.

Makes 10-12 side dish servings

Source: Our Best Bites

Harvest Apple and Spinach Salad

 In our house, the Thanksgiving vegetables are the tricky item.  

The kids are kinda picky when it comes to their veggies.  They want "normal" ones, ie carrots or green beans--as long as it not of the casserole variety.

The hubs thinks vegetables are overrated why should we spend our time on them when there is such deliciousness to be had like turkey and potatoes.

I, on the other hand, believe there should be lots of vegetables on the table and not just ones covered in sauce.  I think you should have veggies that stand out and can hold their own.  

One of my favorite things to do is have a, different than the normal, salad.  This is what we are having this year.  The salad says "fall" to me and the combinations of apple, almonds, and feta are amazing.  The salad isn't too filling but it can totally handle it's own.  And I love that you make your own dressing. mmm....so good!

Harvest Apple and Spinach Salad

(click here for printable version)

Dressing:

1/4 c. finely minced sweet onion

3 tbsp. apple cider vinegar

3 tbsp. white wine or champagne vinegar

2 tbsp. sesame seeds

Pinch of paprika

2 tbsp. sugar

1/2 c. extra virgin olive oil

Almonds:

2 tbsp. unsalted butter

3/4 c. sliced or slivered almonds

1 tbsp. sugar

Salad:

10 oz. baby spinach leaves, washed and dried

2 medium apples, cored and thinly sliced

4 oz. crumbled feta cheese

1.  To make the vinaigrette, combine the onion, vinegars, sesame seeds, paprika, and sugar in a blender.   Turn blender on and slowly pour in olive oil in a slow, steady stream.  Blend for 1-2 minutes or until emulsified (ie completely combined).  Refrigerate until ready to use.  If the dressing has separated, whisk or shake to blend again.

2.  To make the buttered almonds, melt the butter in a medium skillet over medium-high heat.  Add the almonds and cook, stirring occasionally until toasted and lightly browned.  Stir in the sugar and cook just until melted and well incorporated.  Watch carefully, they will burn easily.  Set aside to cool.

3.  Put equal portions of the baby spinach leaves on each plate.  Top with apple slices, crumbled feta, and the buttered almonds.  Drizzle with the dressing and serve immediately.  Enjoy!

Source:  Annie's Eats

Wedge Salad with Homemade Bleu Cheese Dressing

My husband and I went out to a nice restaurant last week to celebrate 12 years of marriage.  Oh what a great time we have had.  Many ups and downs but 4 kids later we are still very much in love.  

Back to the salad, I noticed at this restaurant that they had a wedge salad on the menu for $9.

Seriously!

It's a piece of iceberg lettuce sprinkled with a few toppings.  I am not paying 9 buck for that.  But of course I had to come home and make myself one.

I wanted to know what was so special about a wedge salad.  We rarely eat iceberg lettuce, my husband thinks it is quite revolting, but I had to give it a try.  

After searching several blogs I found this recipe with homemade bleu cheese dressing.  I do not like bleu cheese dressing but that's what the restaurant served it with so of course I had to do it too.

Oh my.

I think I love iceberg lettuce, at least if I can eat it like this.

And I think I like bleu cheese dressing--I know gross, but after this it's true.

My husband does too actually--this was amazing.  I'm sure what made it good was the bacon and dressing but I wow, the combination was amazing.

You might be skeptical like me but this is a must.  I seriously ate this for dinner one night, nothing else, it was that fabulous!

Wedge Salad with Homemade Bleu Cheese Dressing

(click here for printable version)

Dressing:

3 ounces blue cheese or blue cheese crumbles

3 Tbsp. buttermilk

3 Tbsp. sour cream

2 Tbsp. mayonnaise

2 tsp. white wine vinegar

1/4 tsp. sugar

1/8 tsp. garlic powder

salt and freshly ground black pepper, to taste

1.  To make dressing, in a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic until well blended. Season to taste with salt and pepper.

2.  Recipe makes 6- 2 tablespoon servings.  Whole milk may be used in place of buttermilk for a milder flavor but don't use anything thinner than that. Dressing may be refrigerated in an air-tight container for up to two weeks. 

Salad:

1 head of iceberg lettuce

6 slices bacon, cooked and chopped

1 tomato, chopped

1.  Cut lettuce into wedges.  One head will be enough for 4 - 6 nice size salads.  Top lettuce with tomatoes and bacon.  Spoon dressing over top and top with additional blue cheese crumbles, if desired.  Serve immediately.  Enjoy!

Source:  33 Shades of Green

Crunchy Asian Chicken Salad

Do you ever have conversations like this at your house?

Person not to be named: "What are we having for dinner?"

Me:  "Salad."

Person not to be named: "Really?  Are you sure we can't have something else?"

Me:  "Yes, I'm sure.  It's a new salad you will like it."

Person not to be named:  "But I'm going to be hungry in an hour if I have salad."

Me:  "Why do we have to have this conversation every time we have salad?"

And on it goes.  I'm serious.  Every time I make salad for dinner we have a conversation that is just like the one above.  I don't know why because...and I kid you not...after we eat dinner he always thanks me for having salad because it makes him feel so good and healthy.  Silly boy!

I love to have salad for dinner, especially as spring and summer comes around.  This is a keeper.  It will be on our list for a long time.  My husband and I loved it.  The flavors are fantastic and I love the crunch the peanuts give.  As a side note, if you are not a huge fan of cilantro (which I am not) don't worry, it is not overpowering and it adds a little zest that is perfect for the combination of ingredients.

Crunchy Asian Chicken Salad

(click here for printable version)

Marinade:

1 lb. skinless and boneless chicken breasts

3 T. olive oil

2 T. fresh lime juice

1 T. cilantro, chopped fine

1 t. salt and pepper

1/4 t. crushed red pepper flakes

1/4 t. cayenne pepper

Dressing:

1/2 c. olive oil

1/4 c. fresh lime juice

1 T. grated lime peel

3 T. white wine vinegar

1/4 t. chili powder

2 T. sugar

1 t. salt and pepper

Salad Ingredients:

Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)

1 c. shredded carrots

1/2 bunch cilantro, chopped

1 c. chopped peanuts

1.  Cut chicken breasts into thin strips.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, cayenne, red pepper flakes, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.

2.  In a bowl mix together the 1/2 c. olive oil, 1/4 c. lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

3.  In a large bowl,  add together cabbage, spinach, carrots, cilantro, chicken and peanuts.  Add in dressing mixture and toss.  Enjoy!

Source: Homebased Mom

Orange Strawberry Salad

Do you ever come upon a certain dish and say, "Wow!  This one will be on keeper menu forever"?  I say that every once in a while and this salad was one of those.  The dressing is amazing, not to mention the candied almonds, they add crunch to this amazing salad.  This is also so light and summery, perfect for days that you don't want to cook.  I found the recipe here.

Salad:

1 package spring mix greens (I just used spinach)

1 pint strawberries, sliced

1 large orange, cut into small pieces

3 green onions, sliced (optional)

1 c. sliced almonds

4 T. butter

4 T. sugar

Dressing:

1/2 t. grated orange zest or peel

1/3 c. fresh orange juice (1-2 oranges)

2 T. red wine vinegar

2 T. sugar

1/2 c. vegetable oil

1 T. "Good Seasons Dry Italian" dressing mix (I found this right next to the dry packages of ranch)

*  In large bowl, mix your greens, strawberries, oranges and onions.  To candy the almonds, mix the almonds, butter and sugar in thick-bottomed sauce pan over medium heat, stirring constantly until butter and sugar turn a toffee color.  Spread on wax paper until cool and then add to your salad.

*  To make dressing, in your blender add all dressing ingredients and blend very well, 1-2 minutes.  Serve with your salad.

Cabbage Crunch Salad

We love this salad in the summer, it is a family favorite.  It tastes so fresh, has a very nice crunch and is wonderful for a bbq, plus I love it's simplicity.  

1/2 c. vegetable oil

1/4 c. sugar

3 T. vinegar

1/2 t. salt

1 flavor packet from chicken flavored ramen

1/2 head cabbage, shredded

1 pck. ramen noodles, broken and uncooked

2 T. sesame seeds, toasted

1/2 c. sliced almonds, toasted

1.  In small bowl whisk oil, sugar, vinegar, salt and flavor packet till thoroughly combined.  Set aside.

2.  In large bowl place cabbage.  Toast sesame seeds and almonds (I put them in my oven on 400 degrees and stir every few minutes until light brown.  Watch very carefully).  Right before serving add sesame seeds, almonds and ramen to cabbage.  Add dressing and stir well.  Serve.