Chili-Lime Roasted Butternut Squash Salad

• Chili-Lime Roasted Butternut Squash Salad

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• 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Salt and pepper
• 3 tablespoons lime juice (from 2 limes)
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• 2 hearts romaine lettuce, leaves separated, larger leaves torn
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 3/4 cup crumbled Cotija cheese (3 ounces)   {I used gorgonzola and it was yummy}

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing.
   
   
   Source:  http://www.marthastewart.com/952447/chili-lime-roasted-butternut-salad

Winter Salad

Another borrowed recipe - this one from my Aunt Jan. SO yummy!

Salad:

3 hearts of romaine lettuce, chopped

2 crisp apples, diced

2 pears, diced

1/2 cup dried cranberries

3/4 cup cashew halves

1 cup grated Swiss cheese

1/2 small red onion (optional)

Dressing:

1/2 cup fresh lemon juice

1/2 cup sugar

1/2 tsp sugar

1/2 tsp prepared mustard

1/2 tsp salt

2/3 cup vegetable oil

1 Tbls poppyseeds (optional)

Asian Noodle Salad

Dressing:

1/2 cup seasoned rice vinegar

2 Tbls olive oil

1 tsp sesame oil

3 cloves garlic, minced

2 tsp soy sauce

2 tsp sugar

Combine all ingredients thoroughly and let sit for at least one hour.

Salad:

1/4 cup cilantro leaves, chopped

1/4 cup basil leaves, chopped

2 green onions, diced finely

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 cup shredded carrots

1/2 cup toasted peanuts

1/2 lb spaghetti noodles, cooked per instructions

Prepare all veggies and set aside. Once the spaghetti is done, rinse with cold water and drain until cool. Add the veggies and peanuts. Mix the dressing again and add. Stir until well combined.

Temple Tofu

This is an amazingly good and easy dish. Don't be scared of Tofu!! After draining it, cut into thirds and press it dry with paper towels or a kitchen towel. Easy, healthy and delicious!

2 lbs. extra firm tofu, drained and pressed dry
4 ribs celery, diced
1 small red pepper (or orange or yellow)
3 green onions, white and green parts, sliced
1 C. roasted salted cashews
1 C. unsweetened coconut
1/2 C. chopped dried mango (use scissors)

Dressing

1 1/2 C. Vegenaise (or Mayo)
1 C. Major Grey's Mango Chutney (find this in the bbq sauce and ketchup aisle)
3 tbl. fresh squeezed lemon juice

Cube tofu into 1/2 inch chunks and place in large mixing bowl.

Add celery, pepper, onions, cashews, coconut, mango and toss.

Whisk dressing ingredients together and pour over salad. Toss to blend.

Enjoy!!

Sage and Parmesan Croutons

3 oz. white crusty bread (about 3 thick slices), cut into 1-inch pieces

1 lg clove garlic, minced

1 Tbls. finely chopped fresh sage 

3 Tbls. olive oil

1/2 tsp. salt

2 Tbls. finely grated Parmesan

Preheat oven to 375.  Toss all ingredients together in a mixing bowl to coat.  Spread evenly on a baking sheet and toast in oven for 10-12 minutes or until crisp and golden brown.

It's hard to eat store-bought croutons on a salad after tasting homemade ones, and this is the basic recipe I use.  I usually double or triple it, and I've tried other herbs on them, too.  Thyme is really tasty to use instead of sage, but I'm a huge fan of thyme on anything.  (Next best herb to basil...)  

Warm Potato Salad

This is my favorite salad to eat with chicken, steak etc. super fast,easy and it is really good re-warmed the next day.

Bunch red potatoes

1 c. sour cream

1 c. mayonnaise

2 tsp. bacon drippings

crumbled bacon (I buy this pre-done from the grocery store, it is easier and I forgo the drippings)

Salad dressing mix

Cook potatoes and cut into bite size chunks. Mix sour cream, mayo and dressing, pour over potatoes and mix well. Sprinkle the bacon on top. You can also use ham or Canadian bacon.

Broccoli Cauliflower Salad

I got this recipe from my sister in law Rachel and I could seriously eat this salad for lunch every day.  It's also a great way to get my kids eating broccoli and cauliflower.  I don't have exact amounts for the recipe, but I'll just put down what I use.  (By the way, I took this picture and believe me, the salad looks way better in real life.  How come the pictures on google images are so much better than mine?!)

BROCCOLI CAULIFLOWER SALAD

1 head cauliflower, chopped

1 head (or is it a floret?) broccoli, chopped 

1/2 to 1 head lettuce (this is one of the only times I use iceberg)

1 1/2 cups Craisins

1-2 cups chow mein noodles

1 1/2 cups cubed cheese (I usually use cheddar, but you could use any kind)

Bacon (optional, but really the only way to get Garreth to eat a salad!)

Dressing:

1/3 cup each of sugar, mayo, and red wine vinegar, whisked

Sweet Pork and Tomatilllo Dressing

I was telling my mom and Kris about this just last weekend and thought this would be a great way to give them the recipe. The pork and the dressing are kind of like the stuff they use at Cafe Rio. We love to make pork salads using this. We layer tortillas, rice, beans, corn, pork, romaine lettuce, tomatoes, guacamole, broken up corn chips, cheese and the dressing. It's almost like being there. We have also used the pork in buns for pork sandwiches. The dressing is great on any kind of salad and my kids love to dip quesadillas and chips in it for a little snack.

Sweet Pulled Pork

3 lbs. pork roast

1 tsp. chili powder
1 c. dark brown sugar

1 T. garlic powder
1 c. worchestershire sauce

2 T. dried minced onion
1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 c. dark brown sugar

1 c. red enchilada sauce

Cook first 9 ingredients in a crock-pot all day. One hour before serving shred meat. Dump out juice. Put shredded pork back in crock-pot and add final 2 ingredients (brown sugar and enchilada sauce) and then cook until warmed through.

**The pork roasts from Costco shred the best and are not very fatty.

Creamy Tomatillo Dressing

Place the following in a blender:
3 tomatillos peeled and cut in quarters
juice of ½ lime
½ c. buttermilk
½ c. mayo
½ c. sour cream
1 pkg. dry ranch buttermilk dressing
1 cup fresh chopped cilantro
6 green onions with ends
2 cloves crushed garlic
3 tsp. sugar
1 jalapeno sliced thin, optional

Mix well in blender and refrigerate 1 hour. It will be pretty runny until it sets up in the fridge.