Cold Noodle Salad

 This is good topped w protein of your choice (shrimp, chicken, pork, tofu, etc). We like shrimp & chicken marinated in extra dressing & grilled) Veggies are totally flexible too-use whatever you like (either raw or grilled/roasted)

8 oz vermicelli rice noodles

Sliced veggies (we used 1 head bok choy (stems & leaves), sliced radishes, sliced snowpeas, sliced cucumber, & green onions

Chopped peanuts to top

Mint & Thai basil (cilantro would be goo too) to top

Sriracha or chili crisp to top 

Dressing:

(We mixed a bottle of lemongrass salad dressing with 3 Tbs soy sauce, 2 minced garlic cloves, 1 Tbs sesame oil, 1 Tbs minced ginger, 1 tsp sriracha but if making from scratch use:

1/2 cup rice wine vinegar

3 Tbs brown sugar

1 Tbs minced lemongrass

And above ingredients 

Cook noodles to package instructions (usually boil x 3 min then drain & rinse well w cold water)

Toss warm noodles w bok choy & dressing & chill until cold (at least 30 min)

Top w additional veggies, peanuts, herbs, & hot sauce as desired when ready to eat  

Goat Cheese & Olive Pasta Salad

https://www.kroger.com/r/pasta-salad-with-arugula-goat-cheese-and-olives-recipe/5e4420a49da07c0b43f60f2b

• 1 lemon, zested and juiced
• 3/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 Tbs dried dill
• 1 box (16 oz.) rotini pasta, prepared according to package directions
• 1 cup olives, pitted and sliced (we like kalamata)
• 4 ounces crumbled goat cheese
• 2 cups baby arugula, packed
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Step 1
  In lidded jar, shake together lemon zest and juice, oil, mustard, & seasonings.
• Step 2
  In large mixing bowl, combine pasta, olives, goat cheese, arugula, salt and pepper. Drizzle vinaigrette over; toss until coated.
• Step 3
  Let sit 15 minutes before serving.

Nancy's Chopped Salad

https://smittenkitchen.com/2014/06/nancys-chopped-salad/

Like a deconstucted Italian Sub~seriously SO good!

Oregano dressing
4 cloves garlic
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin

Salad and assembly
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)

Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.

Assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.

To serve: When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

Thai Cucumber Salad

https://www.allrecipes.com/recipe/169593/thai-cucumber-salad/

*1 English cucumber, halved lengthwise, seeded, and cut into 1/4 inch thick slices
*1 jalapeno, seeded and diced
*1/2 small red onion, diced
*1/4 cup  chopped cilantro
*1/2 cup chopped salted peanuts

*1/4 cup rice wine vinegar
*1 Tbs toasted sesame oil
*pinch salt
*2 Tbs sugar
*red pepper flakes to taste

Mix cucumber, jalapeno, and onions in salad bowl
Whisk together dressing ingredients (rice wine vinegar through red pepper flakes) and pour over veggies.  Stir well.  Top with cilantro and peanuts to serve.

Great as a side with curry

Celery, Chickpea, & Feta Salad

Fred Meyer Magazine Recipe

6 stalks celery, chopped
2 cans (15 oz) chickpeas, drained
10 oz grape tomatoes, halved
1/4 red onion, chopped
1 cup crumbled feta

4 Tbs olive oil
4Tbs balsamic vinegar
2 cloves garlic, minced
2 tsp pepper
1/2 tsp salt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh thyme

Gently mix together celery, chickpeas, tomatoes, onions, & feta.
Whisk together olive oil, vinegar, garlic, pepper, salt, and herbs.  Gently dress salad.  Serve immediately or refrigerate for up to 24 hours.

Green Well Salad

https://ifgathering.com/table/green-well-salad/
This makes a TON (enough to feed 8-10 as a side or 6 as a main course with grilled meat)

1 pound mixed greens
2 onions, thinly sliced
1 tablespoon butter
2 sliced pears
2 cups red grapes, halved
1 cup dried cherries, chopped if they’re the big kind 

1 cup walnuts, chopped

1 4-ounce container crumbled goat cheese

Maple vinaigrette:
1 tablespoon maple syrup
1 tablespoon Dijon
1⁄4 cup balsamic vinegar 

1⁄2 cup olive oil
Salt and pepper to taste

INSTRUCTIONS

Begin by caramelizing the onions. Slice them thinly and cook them on medium-low heat in a tablespoon of butter until rich, dark brown, about 45 minutes.

For the vinaigrette:
Spoon Dijon into the bottom of a jelly jar. Add balsamic and maple syrup, salt, and pepper. Shake well. Add oil, and shake again. Taste and adjust for seasoning. Set aside.

For the salad:
Toss the greens with half the vinaigrette, then add the rest of the ingredients, the rest of the dressing, and toss again.

Cucumber melon salad

1 English cucumber, thinly sliced
1 small cantaloupe, peeled, seeded, & thinly sliced
1/2 small red onion, thinly sliced

Dressing:
2 tbs lime juice
1 1/2 tbs grated ginger
1/2 tsp honey
3 tbs olive oil
1 tbs sesame oil
1 tsp poppy seeds
Zest from 1 lime
Salt & pepper to taste

Spring Quinoa Salad with Citrus Vinaigrette

http://tastykitchen.com/recipes/salads/spring-couscous-salad-with-a-citrus-vinaigrette/

The original recipe is for couscous, but we have a bag of quinoa to use up.  Is very good all alone or maybe as a side for grilled salmon or chicken

• FOR THE SALAD:
• 1-½ cup Quinoa
• 1 teaspoon Olive Oil
• 1 whole Shallot Finely Chopped
• 1 bunch Asparagus, Cut On Diagonal
• 1 cup Frozen Peas
• 4 whole Oranges, Segmented
• 4 ounces, weight Crumbled Feta Cheese
• FOR THE DRESSING:
• ¼ cups Orange Juice
• 3 Tablespoons Seasoned Rice Wine Vinegar
• ½ cups Extra Virgin Olive Oil
• ½ teaspoons Kosher Salt
• Ground Pepper To Taste

Cook quinoa per package directions

In a medium saucepan heat the olive oil. Add shallot and cook for 1 minute. Add asparagus and peas and cook 4-5 minutes or until vegetables have softened slightly. Set aside.

In a jar or plastic container, combine dressing ingredients. Cover and shake until emulsified.

Fluff quinoa and put in a large bowl. Add vegetable mixture, orange segments and feta cheese. Stir until combined. Add dressing by 1/2 cups and stir thoroughly (after each 1/2 cup, test salad to see if it is dressed to your liking—I used 1 cup).

Serve warm or chill for 2 hours for a cold salad. Save any leftover dressing for other use or moistening the couscous the next day.

Salmon, Asparagus, and Quinoa Salad

http://tastykitchen.com/recipes/main-courses/salmon-asparagus-and-couscous-salad/

Since we have lots of quinoa (and not the Israeli Couscous called for in the original) and Keith loves to smoke salmon on the grill, we made substitutions and it was still really yummy

• FOR THE DRESSING:
• ¼ cups Fresh Lemon Juice
• 1 Tablespoon Chopped Dill
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• ¼ cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 1 # smoked salmon (or just grill or broil some regular salmon)
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces~peas, zucchini, radishes, red peppers are also good in this recipe
• 1 cup Quinoa
• 2 cups water
• ⅓ cups Crumbled Feta Cheese
• ½ whole Red Onion, Thinly Sliced~can also add chopped tomato if in season
• 1/2 cup chopped kalamata olives for Kenny

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, break the fish up into bite-size pieces.

3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool. 

4. Toss together the asparagus, quinoa, salmon, feta, olives, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

Asian Chicken Salad

http://tastykitchen.com/recipes/salads/asian-chicken-salad-with-sesame-chili-vinaigrette/


I have about 10 varieties of this salad recipe, but (minus the wasabi) I thought this one might be sweet enough that the kids would really enjoy it.

• FOR THE SALAD:
• 2 cups Frozen Peas Or Edamame
• 1 whole Rotisserie Chicken, Meat Pulled Off The Bones And Shredded
• 2 whole Small Heads Chinese Green Cabbage, Shredded
• 2 whole Large Carrots, Peeled And Shredded
• 2 whole Cucumbers, Peeled And Diced
• ½ cups Chopped Green Onion
• FOR THE DRESSING:
• ½ cups Sweet Chili Garlic Sauce
• 6 Tablespoons Honey
• 5 Tablespoons Sesame Oil
• 3 Tablespoons Vinegar
• 4 Tablespoons Fresh Lime Juice
• 2 teaspoons Wasabi Paste
• ½ cups Crushed Peanuts For Topping

Cook the peas according to package directions. Then drain and let them cool slightly.

In a large bowl combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.

Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.

When ready to serve, pour dressing over salad and toss well. Dish it out! Sprinkle each serving with crushed peanuts.

Notes: I like to chill this salad so it’s nice and cold, but you wouldn’t have to chill it for an hour if you were really hungry.

Also, the dressing is really adaptable. Omit the wasabi if you don’t like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.

Ranch Potato Salad

Loosely based on the recipe packet in our Full Circle farm delivery
(I'm sure this would be very tasty with a crumble of cooked bacon)

1.5 pounds small red potatoes, cooked and diced
1 envelope dry ranch dressing (or if you're too busy to go to the store like I am: a combo of onion powder, garlic salt, lemon pepper, dill, crushed red peppper, and Italian seasoning)
3 Tbs mayo (fat free is fine)
1 cup greek yogurt (fat free is fine)
1/3 cup milk
1 Tbs red wine vinegar
1 bunch green onions or chives, chopped
2 stalks celery, dices
1/3 cup crumbled feta

To make the dressing: combine ranch dressing packet/seasonings, mayo, greek yogurt, milk, red wine vinegar in a large bowl.
Add potatoes, celery, feta, and chives/green onions.
Chill for 20 minutes or so.

Thai Noodle Salad

• 1 pound Lean Ground Turkey
• 2 Tablespoons Chinese 5 Spice
• 3 cloves Garlic, Minced
• 1 Tablespoon Freshly Minced Ginger
• 1 serrano pepper
• 1 whole Zucchini, Cut Into A Small Dice
• 2 Tbs red curry paste
• 1.2 pound whole wheat angel hair Noodles
• ½ Bell Pepper, Cut Into A Small Dice
• ½ cups Freshly Chopped Basil or mint
• ½ cups Chopped cilantro
• 2 whole Scallions, Chopped
• 3 juiced limes
• 3 Tbs soy sauce
• 1 tsp sriracha sauce (or to taste)

Brown the turky in a medium skillet until cooked through.  Drain and remove to a large bowl.  Add the zucchini, Chinese 5 spice, garlic and ginger, sauté until zucchini browns a bit.

Add zucchini mixture to turkey in large bowl.

In a small bowl, whisk together curry paste, lime juice, soy sauce, and sriracha.  Add to turkey mixture. 

Cook the noodles in boiling water, then drain and rinse under cool water.

In the large bowl, combine the cooked noodles, the turkey mixture, diced bell pepper, basil/mint, cilantro, scallions. Toss to combine.

Broccoli & Cauliflower Salad

• A picnic/potluck standard:
• 
  
• 5-10 slices bacon
• 1/2 cup plain yogurt
• 1/2 cup fat free sour cream
• 1/4 cup crumbled blue cheese
• 1/3 cup sugar
• 1/3 cup vinegar
• 6 cups flowerets of broccoli and cauliflower
• 1/2 cup sunflower seeds (or sliced water chestnuts)
• 1 carrot shredded (for color)
• 1/2 cup chopped red onion
• 1cup chopped mushrooms

Instructions

1. Fry bacon and crumble.
    
2. Place everything but the yogurt & sour cream,blue cheese, sugar and vinegar in a large bowl.
    
3. Make a dressing from the yogurt, sour cream, sugar and vinegar and blue cheese and add to the rest.
    
4. Chill for at least 3-4 hours or preferably overnight.

5 Cup Salad

A fun, easy summer salad that Kenny loves to help make
http://www.recipelion.com/Salad/5-Cup-Salad/ml/1

Ingredients

• 1 cup pineapple chunks, drained
• 1 cup mandarin oranges, drained
• 1 cup flaked coconut
• 1 cup small marshallows
• 1 cup vanilla yogurt (Greek is good because it's thicker)

Instructions

1. Mix the yogurt with the coconut.
    
2. Add the pineapple, then stir in the marshmallows.
    
3. Finally, add the mandarin oranges and blend slowly.  I add these last so that they aren't over-mixed and break apart.

Notes

• It's best to make this several hours in advance so that the flavors have time to blend.
   
• I usually double this recipe as 1 regular can of pineapple chunks is approximately 2 cups. 1 can of oranges is approximately 1 cup, so I get two. And I buy my yogurt in a 16-ounce container to have my 2 cups of yogurt. This eliminates a lot of measuring.
   
• The colored marshmallows are festive during the holidays. I use the rabbit shaped ones at Easter.

Tomato & Bean salad

From EveryDay with Rachael Ray

2/3 cup chopped parsley

2 Tbs capers

2 tsp red wine vinegar

1 clove garlic, minced

salt and pepper to taste

1/4 cup olive oil

1 pound tomatoes (esp pretty with multicolored tomatoes), cut into thin wedges

1 can cannellini beans, rinsed

1/4 cup pine nuts

In a large bowl, whisk together parsley, capers, garlic, vinegar, salt, pepper, and olive oil.

Add the tomatoes, beans, and pine nuts and toss to coat. Let sit for 10 minutes before serving

Celery Salad with Blue Cheese

From EveryDay with Rachael Ray

This sounds like it would be SO good with a grilled steak

1 Tbs apple cider vinegar

1 tsp dijon mustard

salt and pepper to taste

1/4 cup olive oil

1 bunch of celery (with leaves), in 1/4 inch slices

3/4 cup walnuts, chopped

3/4 cup crumbled blue cheese

Whisk together vinegar, mustard, salt and pepper, and olive oil in a small bowl.

Mix together celery, nuts, and blue cheese in a large salad bowl. Toss with dressing.

Carrot Chickpea Salad

From Everyday with Rachael Ray

Zest & juice from 1 large lemon

1 tsp ground coriander

1/8 tsp cayenne pepper

dash of salt and cinnamon

1/2 cup olive oil

1 1/2 pounds grated carrots

2 cans chickpeas, rinsed

1/2 cup roasted cashews

1/3 cup EACH chopped cilantro and mint

In a large bowl, whisk together lemon zest and juice, coriander, cayenne, salt, cinnamon, and olive oil.

Stir in the rest of the ingredients and let sit for 5 minutes.

Beef and Bok Choy Salad

http://thepioneerwoman.com/tasty-kitchen/recipes/salads/asian-beef-and-bok-choy-salad/

• FOR THE BEEF AND MARINADE:
• 1-½ pound Beef Sirloin
• 2 Tablespoons Thinly Sliced Scallions, Mostly Whites
• 2 whole Limes, Zested And Juiced
• 1-½ Tablespoon Fresh Grated Ginger
• 1 clove Garlic, Minced
• ¼ cups Fish Sauce
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Sugar
• 2 Tablespoons Oil, For Cooking Beef
• _____
• FOR THE DRESSING:
• ¼ cups Peanut Oil
• 2 Tablespoons Thinly Sliced Scallion, Green Tops
• ½ teaspoons Chili Garlic Paste Or Sriracha
• ½ teaspoons Salt
• 2 teaspoons Sugar
• _____
• FOR THE SALAD:
• 1 head Bok Choy, Large
• 1 cup Thinly Sliced Red Onion
• 3 whole Carrots, Shaved Into Ribbons
• ½ cups Fresh Basil Leaves, Thinly Sliced

Preparation Instructions

Partially thaw the sirloin (or if it’s fresh, flash freeze it for 30 minutes) so that it is still firm, but a knife can cut through it. This helps to keep the meat from moving around while cutting it thin! Cut the sirloin in half, lengthwise. Slice each half into very thin (1mm) pieces.

Mix the scallion whites, lime zest, ginger, garlic, fish sauce, soy and sugar in a medium bowl. Toss in the raw sirloin and allow it to marinate for at least 30 minutes, up to 4 hours.

For the dressing, in a small bowl, mix together the peanut oil, lime juice, scallion green tops, chili sauce, salt, and sugar. Whisk the dressing well.

Cut the green leaves off of the bok choy. Hand-tear them into bite-size pieces. Then thinly slice the white stalks of the bok choy. Place both on a large serving bowl. Slice the red onions very thin. Using a veggie peeler, shave the carrots to make carrot ribbons.

Roll the basil leaves tightly, then slice them into thin strips. Sprinkle all the veggies on top of the bok choy.

Drain the marinade from the beef. Heat a wok or large skillet to high heat. Add the oil and wait until it smokes. Then add half the beef to the wok, stirring continuously. Cook for 1–2 minutes until desired doneness is reached. Then repeat with the second half of the beef.

Once the beef is cooked, toss the salad with the dressing and top it with the stir-fried beef. Serve immediately. Serves 4 to 6.