Copy Cat Maggiano's Chop Salad

*Adapted from Food.com.

Prep: 30 minutes
Serves: 6

INGREDIENTS
1/2 head iceberg lettuce, in 1/2" dice
1 head romaine lettuce, in 1/2" dice
2 plum tomatoes, in 1/2" dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
1 avocado, small dice
Italian dressing: (makes approx. 2 cups)
1 1/2 tsp dijon mustard
1 Tbsp granulated sugar
1/4 cup water
1 1/2 tsp garlic, finely minced
1 Tbsp red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp pepper, freshly ground
1/4 tsp fresh oregano (or 3/4 tsp dried oregano)
1/2 cup Parmesan cheese, grated

DIRECTIONS
1. Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
2. Place lettuce in large mixing bowl. Add all the ingredients except garnish and mix well. Add dressing and mix well.
3. Serve, topping each portion with garnish.

Optional: Add grilled chicken for an entree salad.

Easy Greek Chicken Salad

INGREDIENTS
chicken breasts
romaine lettuce
spring mix
sliced cucumber
diced tomatoes
crumbled feta cheese
Greek Vinaigrette dressing

DIRECTIONS
Marinate chicken breasts in Greek vinaigrette dressing for up to 24 hours. Cook chicken using preferred method. (I prefer to pressure cook the chicken--add 1 cup water and cook for 8 minutes.)

Shred chicken and combine with all salad ingredients.

Southwestern Corn & Black Bean Salad

*Adapted from skinnytaste.

Prep: 15 minutes
Serves: 12 (1/2-cup servings)

INGREDIENTS
15.5 oz can black beans, drained and rinsed
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, finely diced
1 1/2 - 2 limes, juice of
1 Tbsp olive oil
2 Tbsp fresh cilantro, minced
salt & pepper
1 medium hass avocado, diced
1 jalapeno, finely diced (optional)

DIRECTIONS
Combine all ingredients except avocado. Marinate in the refrigerator for at least 30 minutes. Add avocado right before serving.

Note: This would also be good with a seeded and diced cucumber.

Caprese Salad with Balsamic Reduction

*Adapted from here.

Prep: 20 minutes
Serves: 2 entrees or 4 appetizers

INGREDIENTS
1/2 cup balsamic vinegar
1/8 cup honey
2 medium tomatoes, cut into 1/2-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
1/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp fresh basil leaves, sliced
2 Tbsp olive oil

DIRECTIONS
1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced by half and is desired consistency, about 10 minutes. Set the balsamic reduction aside to cool.
2. Arrange alternate slices of tomato and mozzarella on a platter. Sprinkle with salt and black pepper, spread fresh basil over the salad, and drizzle with olive oil and balsamic reduction.

Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

INGREDIENTS
3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

DIRECTIONS
Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

Pear Gorgonzola Salad with Chicken

*Thanks, zpizza, for the idea for this salad. This is an informal recipe to remind me of an easy & delicious meal.

INGREDIENTS
spring mix
spinach
gorgonzola cheese, crumbled
candied walnuts
sliced pears
grilled chicken
Ken's Steak House Balsamic with Honey Dressing

DIRECTIONS
1. Marinate chicken in 1/4-1/2 cup balsamic dressing a few hours to overnight, then cook on grill or skillet.
2. Combine ingredients, including grilled chicken, and serve with dressing.

Even my kids loved this salad and gobbled it up!

Asian Salad with Chicken

This is a very informal recipe & mainly a reminder for me personally of an easy, healthy, and delicious meal.

INGREDIENTS
chicken breasts
mixed salad greens (ideas: romaine, spinach, baby leaf lettuce, iceberg, etc)
shredded cabbage (coleslaw mix without the dressing)
matchstick carrots
mandarin orange segments
snap peas
roasted almond slices
wonton strips

DIRECTIONS
1. Marinate chicken breasts in Cardini's Roasted Asian Sesame Dressing the night before cooking or up to 24 hours in advance. Grill or cook in skillet.
2. Combine the rest of the ingredients along with chicken and serve with the Asian Sesame dressing.

Spinach Steak Salad

I'm jotting this down here so I can remember an easy weeknight dinner that can be adapted for just me for lunches.

INGREDIENTS
beef (any form of steak*), seasoned with Cajun seasoning and then broiled/grilled
spinach
cherry tomatoes, halved
small amount of red onion, thinly sliced
light blue cheese dressing

DIRECTIONS
Combine however desired, then eat!

*The first time I made this I used skirt steak and it was delicious!

Raw Tomato & Green Bean Pasta

*Adapted from Martha Stewart Living.

Serves: 6 (as entree servings; serves at least 8 as a side dish)
Prep: 25 minutes

INGREDIENTS
salt & pepper
3/4 lb. orecchiette (or other small pasta)
1 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. beefsteak tomatoes, diced medium (I used 1 1/2 very large tomatoes.)
1 small garlic clove, mashed to paste (I chose to mince the garlic because it didn't break up well enough.)
1/4 cup olive oil
1 Tbsp red-wine vinegar
1 cup crumbled feta cheese (4 oz.)
1/2 cup fresh dill or mint (I recommend the mint.)

DIRECTIONS
1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until bright green and just tender. Drain and return to pot, removing from heat.
2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Optional: serve with shredded rotisserie chicken mixed-in or grilled chicken breasts on the side.

*Notes for myself: Use half the amount of garlic and no mint if serving to the kids. Additionally, this recipe could easily be halved.

Lena's Cranberry & Cilantro Quinoa Salad

*From allrecipes.com here.

Serves: 6
Prep: 45 minutes

INGREDIENTS
1 1/2 cups water
1 cup uncooked quinoa, rinsed
1/4 cup red bell pepper, finely chopped
1/4 cup yellow bell pepper, finely chopped
1 small red onion, finely chopped
1 1/2 tsp curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/4 cup minced carrots
1/2 cup dried cranberries
salt & pepper to taste

DIRECTIONS
Pour the water into a saucepan; cover and bring to a boil over high heat. Then pour in quinoa, cover and reduce heat to low. Simmer until the water has been absorbed, 15-20 minutes.
(To serve cold) Scrape into a mixing bowl and chill in the refrigerator until cold. Once cold, add all additional ingredients and mix thoroughly. Chill again before serving.
(To serve hot) Add all additional ingredients to the pot and mix well. Heat on low and stir often until all ingredients are hot.

This could be served alongside an entree or as a main dish.

Caprese Salad

*Adapted from For the Love of Cooking.

Prep: 10 minutes
Serves: 2

INGREDIENTS
1 cup of yellow and/or red grape tomatoes, sliced in half lengthwise
1/2 cup mozzarella balls, diced
2 Tbsp fresh basil, chopped
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1 clove garlic, minced
salt and pepper, to taste

DIRECTIONS
Add all ingredients in a bowl and toss together to mix. (Note: add the basil just before serving)

California Grilled Chicken, Avocado, and Mango Salad

*Adapted from skinnytaste.com.

Serves: 4
Prep: 20 minutes + marinating time

INGREDIENTS for chicken
4 Tbsp olive oil
4 Tbsp white balsamic vinegar
salt & pepper to taste
12 oz chicken breast, sliced (from 1 lb raw)

INGREDIENTS for salad
1 cup diced avocado
1 cup diced mango (from 1 1/2 mangos)
2 Tbsp diced red onion
6 cups baby red butter lettuce

INGREDIENTS for dressing
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
salt & pepper to taste
dash of sugar

DIRECTIONS
1. Combine ingredients for chicken in a large ziplock bag and mix until chicken is covered with marinade. Marinate in the refrigerator up to 48 hours. Grill when ready to use.
2. Whisk ingredients for dressing and set aside until ready to use.
3. Combine the ingredients for the salad, divided into four bowls, and drizzle dressing on top.

*Notes: I used a George Foreman grill for the chicken and I used regular butter lettuce.

Melissa's Mediterranean Orzo Salad

Serves: 4

INGREDIENTS
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, chopped
3 Tbsp red onion, chopped
3 Tbsp pitted kalamata olives, chopped
1/2 tsp freshly ground pepper
1/2 tsp salt
1 (6oz) jar marinated artichoke hearts, coarsely chopped (reserve marinade)
3/4 cup (3oz) feta cheese, crumbled and divided

DIRECTIONS

1. Cook orzo according to package directions omitting salt and oil. Rinse with cold water.
2. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, pepper, and salt in a large bowl.
3. Add artichokes, reserved marinade, and ½ cup feta to the orzo mixture. Toss gently to coat.
4. Sprinkle each serving with remaining feta.

Romaine Salad with Tomatoes and Bacon

*Adapted from realsimple.com.

Serves: 4 (side servings)
Prep: 10 minutes

INGREDIENTS
4 slices bacon
1 head romaine lettuce (6 cups, cut up)
1 cup grape tomatoes
4 scallions, sliced (optional)
crumbled Gorgonzola or grated Parmesan cheese
4-6 Tbsp creamy Parmesan dressing, Caesar dressing, or Brianna's French Vinaigrette dressing

DIRECTIONS
1. Cook the bacon until crisp; allow to cool and then crumble.
2. Combine all ingredients and toss with dressing.

Almond Orange Crusted Chicken

*Adapted from this recipe on allrecipes.com.

PREP: 40 minutes
SERVES: 4

INGREDIENTS:
2 oranges
2 egg whites
2 cups sliced almonds, finely chopped
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
cooking spray

DIRECTIONS:
1. Preheat oven to 450 degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
2. Finely zest the orange and set the zest aside.
3. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, salt, and pepper. Put the flour on a large plate.
4. Place the chicken breasts in a zip-top plastic baggie and then use a mallet to flatten the chicken breasts so they cook evenly.
5. Remove the pre-heated baking sheet from the oven and spray with cooking spray.
6. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.

Serving Suggestions:
In the original recipe, Ellie Krieger recommends serving the chicken sliced over a fennel arugula salad. If using the orange for a salad, cut the top and bottom off the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. She suggests combining 2 Tbsp. each of olive oil and lemon juice with 1/8 tsp. each of salt and pepper to make a dressing for the salad. I made a spinach and spring mix salad , instead, with canned mandarin oranges and her dressing and it was delightfully fresh.

This is also delicious served with wild rice--my favorite is this one by Zatarain's.

Chipotle Cheddar Chef's Salad

(I promise there's lettuce underneath all the delicious toppings!)

PREP: 15 minutes

INGREDIENTS:
iceberg lettuce, chopped
romaine lettuce, chopped
turkey, cubed
ham, cubed
tomato, chopped
cucumber, chopped
avocado, diced
mozzarella cheese, shredded (optional)
Brianna's Chipotle Cheddar salad dressing

DIRECTIONS:
Layer all ingredients in order and then drizzle with dressing. Yum!

*Notes: I am not typically a salad fan, but this made a delicious and very filling meal. The dressing adds lots of flavor and just a bit of heat. A great non-spicy alternative is blue cheese dressing--yum!

Chicken-Berry Salad

*From Better Homes and Gardens magazine, March 2009. View recipe online here.

SERVES: 4
PREP: 45 minutes (+1-4 hours to marinate)

INGREDIENTS:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. ground black pepper
4 medium skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

3 cups fresh blackberries
1/4 cup red wine vinegar
3 Tbsp. sugar
1 tsp. Dijon-style mustard
1/4 tsp. dried oregano, crushed
1/2 cup extra virgin olive oil

1 8-oz. pkg. Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 cup crumbled feta cheese (3 oz.)

DIRECTIONS:
1. In small bowl stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.

2. For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in a thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.

3. Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees F.), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.)

4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese.

Denise's Notes:
This is one of my new favorite recipes! I can see why it was the $2,500 grilling winner of a BHG recipe contest. I recommend replacing feta cheese with gorgonzola cheese crumbles. Grill on a George Foreman grill, if no outdoor grill is available. Serve with or without the additional fresh berries. The dressing was still delicious with frozen berries instead of fresh (they were out of season when I made this.) I will try making this dressing with blueberries or even pomegranate in the future...I think they'd be tasty alternatives.
*Alteration: I tried the dressing with blueberries instead of blackberries and it wasn't as good. I'll only make it with blackberries in the future.

Chicken and Peach Quesadillas

*Adapted from Cooking Light magazine, August 2010.

SERVES: 2
PREP: 20 minutes

INGREDIENTS:
1 tsp. honey
1/2 tsp. fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour or wheat tortillas
3/4 cup shredded Pepper Jack cheese (Monterey Jack cheese with jalepeno peppers)
1 cup chopped skinless, boneless rotisserie chicken breast
1 peeled firm ripe peach, diced
4 teaspoons chopped fresh cilantro
cooking spray

DIRECTIONS:
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 Tbsp. of cheese over 2 tortillas; top each with 1/2 cup chicken, 1/2 cup peaches, and 2 tsp. cilantro. Finish off by topping them with another 3 Tbsp. of cheese and another tortilla.
3. Place quesadillas on a baking sheet coated with cooking spray. Spray tops of quesadillas with cooking spray and bake at 425 degrees for 5 minutes or until top tortilla is golden brown and starting to bubble up.
4. Serve with honey, lime, and sour cream sauce.

SUGGESTION: Serve with Spinach Salad with Cumin Vinaigrette. To prepare salad, combine 1 Tbsp. fresh lime juice, 1 Tbsp. olive oil, 1/8 tsp. salt, 1/8 tsp. freshly ground black pepper, and 1/8 tsp. ground cumin an a large bowl. Top with 1 (5-oz.) package fresh baby spinach and 1/2 cup red onion; toss gently to coat.

Rock Star Salad

INGREDIENTS:
1. baby spinach OR spring mix lettuce
2. strawberries, cut up
3. craisins OR dried cherries
4. walnuts (crumbled by hand into smaller pieces or bought already crumbled, don't send them through your chopper b/c they'll be too small)
5. crumbled feta cheese
6. Brianna's "BlushWine vinaigrette" (pic of a strawberry on the bottle) OR "real French vinaigrette" (pic of an artichoke on the bottle) salad dressing -- you can see pics here: http://www.briannassaladdressing.com/products.html

DIRECTIONS:
Mix all ingredients in a large bowl and drizzle dressing on top right before serving. Toss a few times to make sure there's enough dressing and that it's mixed in well.

Any combination of the above ingredients, and you're going to have guests raving!

Rebekah's Peanut Broccoli Salad

INGREDIENTS:
3 med-sized bunches broccoli, chopped to bite size
1/2 chopped red onion
1 1/2 cup craisins
1/2 cup salty peanuts
1 1/2 cup light mayo
1/2 cup sugar
1 Tbsp. vinegar
salt & pepper (optional)
1/2 lb. real bacon, fried and crumbled (optional)

DIRECTIONS:
Mix together mayo, sugar, and vinegar until smooth. Mix with other ingredients (4 hour max before serving so peanuts do not get soggy). Serves enough to share at a barbeque.