Pesto Pasta Salad

I made this for a BBQ on Saturday night... and I will be making it again soon. Sooo tasty. Recipe from good friend Ina.

Pesto Pasta Salad

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 T. lemon juice
• 1 1/4 C. mayo
• 1/2 C. freshly grated Parmesan
• 1 1/2 C. frozen peas, defrosted
• 1/3 cup pine nuts
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Asian Spinach & Chicken Salad

This was just the ticket considering the not-so-welcome heat wave we've had this week.

Asian Spinach and Chicken Salad

1 bag of spinach

2 C. cooked cubed chicken

8 oz. cooked and drained bowtie pasta

2 oranges

1 avocado

1 C. chow mein noodles

1 T. sesame seeds

(dressing)

2 T. rice wine vinegar

2 T. brown sugar

1 1/2 T. soy sauce

1 1/2 t. grated fresh ginger

Combine above dressing ingredients, then drizzle in 1/4 C. veg. oil while whisking. Season with 1 tsp. salt.

Toss spinach, chicken and pasta with dressing. Top with slice avocado, orange segments, chow mein noodles and sesame seeds.

(I cut off each end of the oranges, trimmed off all the peel, sliced it into rounds, then quartered each round.)

BBQ Chicken Salad

Been craving this ever since first-cousin-once-removed Steph posted about it. SO flavorful and yummy.

BBQ Chicken Salad

1 large bag romaine lettuce
1 cup frozen white corn, rinsed and drained
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes - diced
2 avocados - diced
juice of 1/2 lime - drizzle over avocado

1/2 cup buttermilk
1/2 cup Best Foods™ mayonnaise
1/2 package Hidden Valley™ ranch dressing mix

2 lbs cooked, shredded chicken
1/2 cup barbecue sauce (Sweet Baby Ray's or Trader Joe's Bold and Smoky are our picks)

Make ranch dressing, chill. Toss chicken with barbecue sauce.
On a large platter, layer lettuce, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Serve immediately.

Chicken Cobb Salad

This salad is too good to be true. A MUST-try. And in the words of Lavar Burton, "But don't take my word for it!" Recipe from Everyday Food.

Chicken Cobb Salad

6 bacon slices, cut into 1-inch pieces
romaine lettuce
seasoned grilled chicken, thinly sliced
4 ounces goat cheese, crumbled
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, thinly sliced
coarse salt and ground pepper
vinaigrette

In a medium skillet, cook bacon over medium heat, stirring occasionally, til crisp, 8 minutes. Drain on paper-towel-lined plate. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter. Arrange bacon, chicken, goat cheese, tomatoes, and avocado on top. Season with salt and pepper. Serve.

Vinaigrette:

In small bowl, whisk together

2 T. white-wine vinegar
2 T. honey
salt and pepper

Add 1/4 C. olive oil, whisking as you pour. Store in airtight container or jar and refrigerate up to two weeks.

Apple and Goat Cheese Salad

Found this recipe at For the Love of Cooking. It called for nectarines, but they aren't in season yet so I used apples. I know I've said this about other salads, but this is really is my favorite to date.

Apple and Goat Cheese Salad

Fresh Lettuce (whatever kind you like)- I used romaine
1 apples, cored and diced
1-2 goat cheese, crumbled (Fresh and Easy has containers of already crumbled goat cheese)
1 cup grape tomatoes, halved
1/2 cucumber, sliced
4 leaves fresh basil, chopped
2 Tbsp. dried cranberries
2 Tbsp. sunflower seeds
1/2 cup croutons

Combine all ingredients, toss and serve with Balsamic vinaigrette.

Balsamic Vinaigrette

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. mustard powder or dijon mustard
1 small shallot
2 cloves garlic
1/2 tsp. dried basil
salt and pepper to taste

Combine all ingredients in food processor and blend. Taste and re-season if needed. Store in a sealed container and use throughout the week on salads and veggies.

Spiced Pecans

I've tried a few different methods of candying nuts, and this is my fave. It also happens to be the easiest. America's Test Kitchen hasn't failed me yet. These are great on their own, or awesome in a salad.

Spiced Pecans

2 T. butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. allspice
2 C. pecan halves
2 T. sugar

Melt butter over medium-low in a non-stick skillet. Stir in salt, pepper, cinnamon, cloves and allspice. Stir in pecans, and toast until color just starts to deepen, 6-8 minutes. Toss in a bowl with sugar and spread on a plate to cool.

The salad I like goes like this: romaine lettuce, sliced Bartlett pears, TJ's Champagne Pear Vinaigrette, crumbled Gorgonzola cheese, and the spiced pecans. Give it a try- it's a great one.

BLT Salad

You can't know how great this salad is 'til you try it. (Just stating the obvious.)

BLT Salad

1 head romaine lettuce
3 Roma tomatoes
1 lb. bacon, fried crisp
1/2 a baguette, for croutons
olive oil, salt and pepper

Dressing:
4 T. bacon drippings
4 T. mayonnaise
1 T. sugar
1 T. red wine vinegar
1/4 C. chopped fresh basil
milk as needed to thin dressing

I like to cook the bacon on a cookie sheet in the oven, 400 degrees for about 20-25 minutes (don't forget to save the drippings). In the meantime, wash and tear the lettuce, wash and chop tomatoes, slice and cube the baguette for croutons. Toss baguette pieces with 1/4 C. olive oil, 1 tsp. salt, and 1/2 tsp. pepper. After bacon is done, on another cookie sheet, spread baguette pieces and toast in oven for about 15 minutes. Cool. Crumble bacon, whisk together dressing ingredients, and toss all together. Serve immediately.

Strawberry Spinach Salad

This is another family favorite. The dressing is what makes it! The recipe actually calls for pecans, but I usually use slivered almonds. I happened to have some pine nuts on hand when I made this last week and I really liked that combination too.

Strawberry Spinach Salad

1/2 cup vegetable oil
3 Tablespoons cider vinegar
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
10 cups spinach ( I just use 1 prepackaged bag)
2 cups sliced strawberries
1 cup slivered almonds or pine nuts

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Just before serving, combine spinach, strawberries, and nuts in a large bowl. Add dressing and toss to coat.

Avocado Citrus Salad

This is one of our most favorite salads ever. And I love making it when citrus is in season because I can pick oranges and grapefruit straight from the backyard!

Avocado Citrus Salad
Serves 8-10

1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 ripe avocados, peeled and sliced
8-10 cups romaine lettuce
3 oranges, peeled and sectioned
2 grapefruit, peeled and sectioned
1 cup green or red grapes

In a small bowl, combine oil, vinegar, sugar, and salt. In a large salad bowl, toss the remaining ingredients. Pour dressing over salad and gently toss to coat. Serve immediately.

Winter Fruit Salad with Honey-Orange Dressing

Well, last night was the Bradshaw's last Sunday dinner together before Kelli left us, returning to Salt Lake to put her nose back to the grindstone. Sunday dinners are something we all look forward to very much- especially this time of year when we are (almost) all together. Much brainstorming, deliberation and careful selection goes into the menu planning. We only have about two Sundays together, so they have to be outstanding. And were they ever!

Last Sunday we enjoyed a Mexican fiesta. Kelli did homemade salsa and fried tortillas for tostadas. Mom prepped all the toppins. Candice made the beans and shredded beef, and Maren took care of the fried ice cream balls. It was a feast fit for Mexican royalty.

For yesterday we decided upon Maren's breaded chicken (will post soon), Kelli and Emma headed up Pioneer Woman's mashed potatoes (THE best) and Kelli's famous melt-in-your-mouth rolls, Mom roasted the asparagus, and Candice did Winter fruit salad with honey orange dressing and Molten Chocolate Cakes to wash it all down. We say it every Sunday, but it really might have been the best meal any of us had ever had. It doesn't get much better than feasting around the dinner table as a family- especially when everyone came together to prepare the feast.


This salad is meant to be plated on individual salad plates, but we just don't have that luxury with our numbers. Over-sized platters are our friends. You will LOVE this salad. Please do try.

Winter Fruit Salad with Honey-Orange Dressing

Red leaf lettuce
4 oranges, peeled and sliced
4 kiwi, peeled and sliced
3 bananas, peeled and sliced

Dressing:
2/3 C. orange juice
2 tsp. cornstarch
2 T. honey
1/3 C. sour cream

In small saucepan, cook orange juice, cornstarch, and honey over medium heat til mixture just comes to a boil. Remove from heat. Cool completely. Stir in sour cream. Cover and refrigerate til serving time.

To serve, place lettuce leaves on salad plates; arrange fruit on lettuce. Top each with 1-2 T. dressing.

Taco Salad

This recipe is from The Best 30 Minute Recipe (from the editors of Cook's Illustrated). I highly recommend this cookbook. Everything is quick and easy and they have lots of good tips. The cilantro-lime vinaigrette makes the dish. Candice made this a while ago and told me she wanted to drink the dressing. Now I know why.

Taco Salad

1 tablespoon vegetable oil
1 onion, minced ( I omitted this)
2 tablespoons chili powder
4 garlic cloves, minced
1 pound 90 percent lean ground beef
1 (8-ounce) can tomato sauce
Salt and pepper
1 recipe cilantro-lime vinaigrette
10 cups romaine lettuce
2 tomatoes, cored and chopped
1 avocado, peeled, pitted, and cubed
1 cup shredded cheddar or Mexican cheese blend
Tortilla chips, sour cream, salsa (for serving)

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and chili powder and cook until onion is softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Stir in beef and cook, stirring often, until lightly browned, 6 to 8 minutes. Stir in tomato sauce and simmer until slightly thickened, about 2 minutes. Season with salt and pepper, and set aside to cool slightly (While beef cools, make vinaigrette).

3. Toss lettuce with 1/2 cup of vinaigrette. Portion beef on top of salad and sprinkle with tomatoes, avocado, and cheese. Sprinkle remaining vinaigrette over top of salad, or pass separately. Serve with tortilla chips, sour cream, and salsa.

Cilantro- Lime Vinaigrette

5 tablespoons fresh lime juice
1 shallot, peeled
1 jalapeno chile, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup fresh cilantro
3/4 cup extra-virgin olive oil

Process lime juice, shallot, jalapeno, garlic, sugar, cumin, and salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, and continue to process until smooth and emulsified, about 15 seconds.

Pizza Salad

I got this out of a Kraft "Salads" booklet a few years ago and have been making it ever since. We usually have it with Trader Joe's Italian Herbed Cheese Bread, but no time for that today, so I just made my own. Spread a tiny bit of butter on a few slices of sourdough, then sprinkle with Italian herb seasoning, a Tablespoon or two of shredded mozzarella, and a Tablespoon of shredded parmesan. Toast in a 400 oven for 12 minutes, or til toasted and lightly browned.

Pizza Salad
(for four)

1 bag romaine lettuce
1 cup cherry tomatoes, halved
1 bell pepper, seeded and chopped
1/2 can olives, halved
1/2 a small package of sliced pepperoni
1 cup shredded mozzarella (or little balls of mozzarella, called 'ciliegine')
1/4 cup shredded parmesan cheese
1/4 cup (or however much you like) Italian dressing

Brown the pepperoni, on a baking sheet, in a 400 degree oven for about 12 minutes. Drain on paper towels. Toss lettuce with desired amount of dressing, then top with tomatoes, bell pepper, olives, pepperoni, and cheeses. Serve with Italian cheese bread.

Lemony Chicken over Mixed Greens

This is seriously one of the tastiest dinners I know how to make. Simple, flavor-packed, easy and good for ya (say that last phrase with your best Sarah Palin accent).


Lemony Chicken over Mixed Greens

3 boneless skinless chicken breasts
1/2 cup flour, with 1/2 tsp salt and few grinds of black pepper
2 eggs
1 sleeve of Ritz crackers- crushed, or 1 1/2 cups breadcrumbs
zest of two lemons
1 bag of mixed greens
lemon wedges (use ones you just zested)
olive oil

Slice each chicken breast into 4 equal strips. Salt and pepper the flour, then add the lemon zest (peel) to the cracker crumbs. Coat the strips first in flour, then the egg, and lastly the crumbs. I like to use cracker crumbs rather than breadcrumbs because they already have the fat in them, so you can oven bake and they turn out really crispy. Bake chicken strips at 400 for twenty minutes. Cool for 5 or so minutes, then slice into bite size strips. Serve over greens. Lightly salt and pepper the salad, then drizzle with a tablespoon or two of good olive oil, and squeeze a wedge or two of lemon over all. Heaven.



These bowls are the best thing that's ever happened to me (almost). It was love at first sight when Kristine Hammons served us TJ's Roasted red pepper tomato soup out of them. I mentioned to Maren how perfect these bowls were- and of course, next thing I knew there was a big box on my doorstep, with twelve bowls of my very own. Crate and Barrell doesn't make this exact one anymore (sad for me if one ever breaks), but they do carry a comparable one, found here. They are perfect for pasta, salad, soup, for breading, making French toast, and things of that sort. Love.

Layered Salad

This will probably be the easiest thing to make on this blog, but it tastes AMAZING!

one layer salad greens
one layer chopped carrots
one bag of frozen peas, thawed
one layer of cheese
another layer salad greens
one layer tomatoes
another layer cheese
bell peppers cut up
craisins sprinkled on top