pasta pine nut salad {winner!}

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Pasta Pine Nut Salad from Beckie:

1 bag/box pasta, cooked and rinsed in cold water

1/2 lb. bacon, cooked to crisp

1/2 c. toasted pine nuts

1 basket cherry tomatoes

1 c. crumbled feta cheese

2 T. chopped fresh basil

Dressing:

1 tsp garlic, crushed

1/4 cup grated/shredded parmesan cheese

1/2 cup lemon juice

3/4 cup extra virgin olive oil

1 Tbsp Dijon mustard

S&P to taste

Combine pasta - basil. Add dressing and toss gently.

strawberry mango salsa salad.

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Strawberry Mango Salsa from Tamara:

3/4 cup strawberries, finely diced

3/4 cup mangos, finely diced

1/4 cup red onion, finely chopped

6 basil leaves, finely chopped

1 TBSP Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

nordstrom cafe caramelized walnut and pear salad.

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Nordstrom Cafe Caramelized Walnut and Pear Salad from Heidi S:

6 cups mixed baby greens/romaine mix

1 cup Caramelized walnuts (recipe below)

1 cup crumbled bleu cheese

2 pears, cut in 1/4 inch dice

1 cup thin strips of red bell pepper

1/2 cup Champagne Vinaigrette (recipe below)

Pear slices and julienne red peppers, to garnish

In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear.

Caramelized Walnuts: 

1/2 pound walnuts (about 1 3/4 cups) 

1 egg white

1/3 cup sugar

Preheat oven to 350. Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.

Champagne Vinaigrette: 

1 Tbsp chopped shallot

1 Tbsp Dijon mustard

2 Tbsp sugar

1 tsp minced garlic

1/2 cup Champagne Wine Vinegar

1 1/2 cups salad oil

3/4 tsp salt

1/2 tsp white pepper

In a medium bowl, combine shallot, Dijon, sugar, garlic, champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk.

Makes approximately 2 cups

Makes 4 servings

Source: Nordstrom

12 layer Jell-O Salad

12 Layer (AKA Rainbow) Jell-O Salad from Brittany:

6 boxes 4 oz Jell-O

2 tubs sour cream

Water

Boil one cup of water.
Add one package of Jell-O (this is your bottom layer.. so to make the rainbow, purple)
Whisk and allow Jell-O to dissolve.
Pour 1/2 cup of Jell-O mixture into a separate bowl and whisk in 1/3 cup sour cream.
Pour into bottom of 9x13 pan and refrigerate.
Add 3 Tbsp of ice water to Jell-O mixture still in the pan and leave sitting on the counter.
After first layer has set up (approx 20-25 minutes) pour remaining Jell-O on top of cream layer and refrigerate until set.

Repeat, Repeat, Repeat, Repeat, Repeat, Top with Whip Cream and serve.

apple poppyseed salad.

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Apple Poppyseed Salad from Lauren:

Romaine lettuce, washed and shredded

1 red apple, diced

6 slices of bacon, cook until crispy and crumble

grated mozzarella

1/2 cup craisins

1/2 cup toasted pecans

Girard's apple poppyseed dressing to taste

cindy's spinach salad.

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Cindy's Spinach Salad from Melanie:

Dressing:

1 1/2 T poppy seeds

3/4 cup sugar

3/4 T dry mustard

1 1/2 - 2 purple onions/sliced in thin rounds

3/4 cup white vinegar

1 1/2 cup canola oil

1 1/2 T salt

Salad:

1 head lettuce

2 bunches spinach

3/4 lb grated Swiss cheese

1 c. drained cottage cheese

3/4 lb mushroom sliced

1 1/2 lbs crumbled bacon

1 can drained mandarin oranges

This makes a lot!

pear and poppyseed salad.

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Pear and Poppyseed Salad from Erin:

1 head romaine

2 pears peeled and in chunks

1/2 pkg toasted nuts

1/2 pkg bacon cooked and crumbled

1/2 pkg feta cheese

Dressing:

2 cups sugar

2 tsp salt

2 tsp dry mustard

1 small onion

1 cup red wine vinegar

1 1/2 cup oil

2 tsp poppy seeds

Combine in Blender

Toss dressing with Salad just before serving.

greens with creamy fresh herb dressing and croutons.

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Greens with Creamy Fresh Herb Dressing and Croutons from Michelle:

Adapted from Martha Stewart's Mary Quite Contrary Salad

4 cups brioche, cut into 1/4 inch cubes (I've used cut up French bread or rolls)

1/3 cup low-fat buttermilk

3 T sour cream

3 T Girard's Champagne Vinaigrette

1 tsp sugar

Course salt

1/2 cup extra-virgin olive oil

1/4 cup finely grated Parmesan cheese (1 ounce)

3 T finely chopped fresh flat-leaf parsley

2 T finely chopped fresh dill

2 T finely chopped fresh mint

2 heads Bibb lettuce, torn into pieces (I used green leaf lettuce, probably 1-1 1/2 heads since they are bigger)

Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, 5 to 6 minutes. Let cool.

Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuce, toss to combine. Garnish with croutons.