Apple Avocado Salad with Tangerine Dressing

Ingredients

• 1 (10 ounce) package baby greens
• 1/4 cup chopped red onion
• 1/2 cup chopped walnuts
• 1/3 cup crumbled blue cheese
• 2 teaspoons lemon zest
• 1 apple - peeled, cored and sliced
• 1 avocado - peeled, pitted and diced
• 4 mandarin oranges, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon lemon zest
• 1 clove garlic, minced
• 2 tablespoons olive oil
• salt to taste

Directions

1. In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
2. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

Summer Salad

Ingredients

• 3 (6 ounce) skinless, boneless chicken breast halves
• 1 cup Italian-style salad dressing
• 1 Granny Smith apple, cored and diced
• 2 tablespoons lemon juice
• 1 head romaine lettuce, chopped
• 1 avocado, diced
• 4 ounces feta cheese, crumbled
• 1 1/2 cups diced fresh strawberries
• 1 cup dried cranberries
• 3/4 cup balsamic vinaigrette, or to taste

Directions

1. Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice.
4. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.

Sweet Cole Slaw

Most people like cole slaw served at fast-food chicken places. Now, you can enjoy that same wonderful taste at home. With the summer coming up, you should serve this at your next outdoor party.

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Notes

Makes 8 servings.

Pear and Blue Cheese Salad

One of my favorite salad pairings is pear and blue cheese. You talk about a tasty salad. Give this recipe a try.

Ingredients

• 1 (10 ounce) bag mixed field greens
• 1/2 cup sliced red onion (optional)
• 1 Bosc pear, cored and sliced
• 1/2 cup chopped candied pecans
• 1/2 cup crumbled blue cheese 
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 tablespoons packed brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup walnut oil

Directions

1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Thanksgiving Waldorf Salad with Spinach

Here is a healthy holiday variation on the classic Waldorf salad.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons frozen apple juice concentrate, thawed
• 1/4 teaspoon ground cinnamon
• 2 large red eating apples, cubed (about 4 cups)
• 1/2 cup seedless red grapes, halved
• 1/2 cup chopped celery (1 medium stalk)
• 1/2 cup chopped walnuts
• 4 cups torn fresh spinach leaves

Directions

1. In large bowl, mix mayonnaise, juice concentrate and cinnamon until well blended.
2. Stir in apples, grapes, celery and walnuts to coat.
3. Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach; toss to mix and coat.

Notes

• If you are serving this during your Thanksgiving meal, combine all of the ingredients except the spinach several hours before serving time. Cover and refrigerate. Just before serving, toss in the spinach.

Recipe: Pasta Salad

This pasta salad recipe is an easy, flavorful addition to any picnic, cook-out or party. It's sure to get compliments from your guests.

Ingredients
1 package (16 ounces) rotini, fusilli or shell pasta
5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
1 bottle (8 ounces) Italian or ranch salad dressing
1/4 cup McCormick® Salad Supreme® Seasoning or 1/4 cup McCormick® Perfect Pinch® Salad Supreme Seasoning

Directions
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta and vegetables in large salad bowl. Add dressing and Seasoning; toss gently to coat. Cover.
3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

Note
The McCormick Salad Supreme Seasoning is a blend of Romano cheese, sesame and poppy seeds, paprika, garlic, and black pepper adds great flavor and a colorful garnish to tossed salads or pasta salads.

Church Potluck on 9/14

When I have time to cook, I do enjoy it. As I begin my preparation for the church potluck, I think about all of the times I have prepared meals. To me, it is a wonderful moment in the kitchen. The reward is seeing the smiling faces when they enjoy a great meal.
I will be preparing the following items for the potluck. As my salad course, I will be preparing an Oriental cole slaw and a fresh fruit salad. My main course will be a chilled shrimp salad and a Chinese Chicken Chop Chop salad. As my sides, I will prepare a chilled sauteed green bean salad oriental style and a macaroni salad. For my dessert course, I will preparing a fruit cocktail cake.
I will be adding the recipes shortly. I just need to get back to the kitchen to continue my preparation for tomorrow's cooking.