Ranch Dressing

I do NOT like bottled ranch.  But I LOVE ranch at restaurants.  I don't know how they can even call both varieties by the same name.   I have been using this super easy ranch recipe for some time now and I am in ranch heaven because every salad tastes as good as a restaurant salad to me.  

 

I usually half this recipe, but then wish I didn't, because we eat it up fast.  Even if you don't eat it right away, it can keep for at least 2-3 weeks.  

RANCH DRESSING:

2 cups mayo (I always use light)

1 cup buttermilk

1 tsp salt (I actually leave this out usually)

1 tsp onion powder

1 tsp garlic powder

1 tsp parsley

pinch of pepper

Mix in a blender, or shake in a covered jar or bottle.  (I add a little plain milk to mine to water down and thin it out to where I like it.)  Make a few hours ahead if possible.  It's better after the flavors have time to mingle.  

 

This is a very versatile recipe.  I've replaced the parsley with cilantro and a little lime for mexican meals, or  added dill or chives for something a little different. 

BBQ Chicken Salad

We had some grilled BBQ chicken for dinner one Sunday at the Holt's and we took home all the left overs. I was looking for something new to make with it and came across a BBQ chicken salad recipe. It was delicious!
BBQ Chicken (this can be done on the George Forman if you would like. Just cook the chicken with a little BBQ sauce on both sides)
Lettuce
Tomato
Corn
Black Beans
Avocado
French's French Fried Onions
The dressing is ranch and BBQ sauce mixed together. Ryan was skeptical of this until I mixed it. It pretty much tastes like Red Robin fry sauce.
I wish I took a picture of this salad. It looked pretty. It really was so good. I wish I was eating it right now.

Basic Chicken Salad

So I know that everyone has chicken salad recipes that they like....my favorite is the one that Becky makes...I don't think that recipe is on here. We should get it on here.
I had a lunch/playdate with a friend and her kids today and was trying to think of something easy and yummy for lunch. Amy suggested chicken salad on flat bread pitas. It was delicious, and it was a nice change on the pita bread. The recipe that Amy gave me was from allrecipes.com. It is the Basic Chicken Salad. To be honest, I have never made chicken salad. I am not sure why. I guess I usually just wait for someone to make it for me. This recipe was really easy, but I am assuming that they are all really easy because this tasted just like most that I have had. I left out the fruit and nuts for lunch (we ate the leftovers for dinner and I added grapes and stuff then.) I also added onion and garlic powder.
Anyway, easy and delicious.

Basic Chicken Salad

INGREDIENTS

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 cups chopped, cooked chicken meat
• 1/2 cup blanched slivered almonds
• 1 stalk celery, chopped

DIRECTIONS

1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Applebee's Oriental Chicken Salad

Oriental Dressing
3 T honey
1 ½ T rice wine vinegar (I have never used rice wine vinegar. I have used regular-use less, cider and rice though)
¼ c mayonnaise
1 tsp grey poupon Dijon mustard
1/8 tsp sesame oil (I have never used this either)

Salad
1 egg
½ c milk
½ c flour
½ c corn flake crumbs
1 tsp salt
¼ tsp pepper
chicken
2-4 c veg. oil for frying
3 c chopped romaine lettuce
1 c red cabbage
1 c napa cabbage (I usually just buy shredded cabbage and use that only)
½ carrot julienned or shredded (There is carrot in the shredded cabbage that I buy)
1 green onion chopped
1 T sliced almonds
1/3 c chow mien noodles

Preheat oil in deep fryer or deep pan over med heat.
Blend together all ingredients for dressing in a small bowl.
In a small, shallow bowl beat egg, add milk and mix well.
In another bowl combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into flour mixture.
Fry each chicken finger for 5 min or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped cabbage. Sprinkle sliced green onion, almonds and chow mien noodles on top of salad. Cut chicken into bit sized chunks and put on salad. Top with dressing.
The last time I made this I used ShakenBake on my chicken instead of frying it. It was a lot easier and it still tasted great!

Angel Hair Pasta Salad

cook,rinse and drain 12 oz angel hair or vermicelli
add 1T season salt
3 T lemon juice
4 T oil
soak overnight
Add 1 c green pepper
½ c chopped onion
1 c olives
4 oz pimento
1 ½ c mayorefrigerate for 2 hours

Healthy Coleslaw

3 cups green cabbage,
thinly sliced1 carrot, grated
1 t rice vinegar
1 t olive oil
1/4 c chopped cilantro
salt and pepper to taste
In a large bowl, add cabbage and carrots(I used the precut cabbage and carrot mix from the store, much easier). In a small bowl, whisk together vinegar, oil and cilantro. Toss dressing with cabbage and carrots and salt and pepper to taste. I also used more vinegar. I thought that it needed to be a little stronger.