Avocado and Grilled Corn Salad

I'm always searching for a side dish to serve with tacos, and I'm so happy that I came across this recipe. The flavor of grilled corn is hard to beat, but I also understand that it can be a pain to make (especially if you're only firing up the grill for the corn). If you'd rather not grill your corn, you could boil it or use canned shoepeg corn. You won't get the amazing grilled flavor, but the salad will be good nonetheless.

I ate this on the side of my taco, but hubs put it right slab in the middle of his taco. He can make a rockin' taco, if you know what I mean. We ate this for the next couple of nights for leftovers, and it was just as amazing as day one.

Avocado and Grilled Corn Salad

Ingredients:
2 ears of corn, husk removed, brush with olive oil and grilled; remove corn with sharp knife
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely diced
1 small zucchini, diced
1/3 cup Feta, crumbled
1/4 cup cilantro, chopped
1 Avocado, diced and sprinkled with lime juice to prevent browning


Directions:
Add first 6 ingredients (corn through cilantro) to a large bowl and mix together. Add the avocado and gently mix into the salad. Be careful not to mush the avocado. Cover and store in the fridge until ready to serve.
Source: slightly adapted from Authentic Suburban Gourmet

Cole Slaw

I gave Aubrey a BBQ Guru Digi Q for Christmas, and he has already smoked three pork butts. He has already perfected the smoking process, and the pork is the best I've ever put in my mouth (I'll post on that later).
Cole slaw goes great with BBQ, so I knew I had to learn how to make my mother-in-law's recipe. Cole slaw is one of those recipes that I'm really picky about. I like a good vinegar flavor to my slaw, and it shouldn't be too creamy. I love the addition of bell peppers in this recipe; they really take the slaw to the next level. I also tend to go heavy on the pepper, so adjust to your taste.
This recipe makes enough to serve about 10-12 people. It can easily be cut in half.


Jenny Bishop's Cole Slaw

Ingredients:
2 packages chopped cabbage
1 medium onion, chopped
1 green bell pepper, chopped
12-ounces (about 1 1/2 cups) Hellman's Mayonnaise
3 Tablespoons white vinegar
1 Tablespoon garlic powder
1 Tablespoon Lawry's Seasoned Salt
1 Tablespoon sugar or 2 packets of Equal or Splenda
1 to 1 1/2 teaspoons black pepper, or to taste

Directions:
Stir together the chopped cabbage, onion, and bell pepper in a large bowl.
In a medium bowl, combine the rest of the ingredients to make the dressing.
Combine the dressing with the vegetables and stir until combined. Refrigerate for several hours; preferably overnight.

Source: Jenny Bishop

Tex-Mex Taco Salad

Taco salad is one of my favorite foods of all times. There are so many different textures and flavors packed into each bite, and it's pretty much irresistible to me.
The only down side to taco salad from restaurants is the calories, but I found this recipe that gives all the flavors (plus more), and it's made with fresh ingredients and lean meat.
I can honestly say that this is one of my favorite meals to this day. I'm craving it now as I type.

This recipe serves 2, but they are hefty portions. My man and I couldn't even finish it last night. We had enough left over for him to have lunch the next day.
You can certainly add more ingredients to your liking. I added a little bit of Cajun spice to the meat mixture and threw in a few slices of fresh avocado on top of my salad. I also put some corn chips in the mix for texture.
Be creative!

Ingredients:
1/2 cup prepared salsa
2 Tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey (I used turkey)
1 large plum tomato diced
1/2 cup canned kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 Tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

Directions:
Combine salsa and sour cream in a large bowl.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.

Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Makes 2 servings.

Nutritional Info (per serving): 343 calories; 13g fat; 81mg cholesterol; 26g carbs; 32g protein; 8g fiber; 851mg sodium; 737mg potassium

Tips: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

Source: Eating Well

Greek Quinoa with Avocado

I've been seeing lots of recipes for quinoa lately. I'd never even heard of it until recently. Apparently it's very healthy. It's a grain that contains all of the amino acids, therefore making it a great source of protein.
I've been enjoying this salad for lunch for the past several days. The texture of the quinoa is a lot like couscous. In fact, this recipe reminds me of the couscous salad that I make occasionally. I love the addition of the avocado. I think it adds another dimension to the flavor combination. Avocados brown quickly like apples, so make sure to add them right before serving. I usually cut the avocado in half and scoop out half of one of the halves (so 1/4 of the avocado) to go on top of my quinoa salad.

Ingredients:
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (I used shallots)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese (I used goat cheese since I already had it on hand)

Directions:
In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.

Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

Right before serving, top the quinoa with avocado slices and feta.

Tip: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Source: Adapted from Better Homes and Gardens

Neely's Chicken Salad

I'm really picky about chicken salad recipes. I normally don't like the ones that come from the grocery store. However, Publix has a really good one that has tarragon and almonds in it. I was super excited when I found this recipe that has tarragon and almonds. I also like grapes in my chicken salads. I like their sweetness and texture. Although this doesn't taste exactly like the Publix chicken salad, it has amazing taste of it's own.

Ingredients:
1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 Tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 Tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Salt and pepper, to taste

Directions:
Mix all ingredients together in a large bowl..... simple enough!

Source: Food Network

Salad with Apples and Maple-Cider Vinaigrette

I made this salad to go alongside a soup I made when my mom was here visiting. My favorite part about this salad was the pecans. After I made the pecans, and I had to literally hide them because we kept snacking on them. Aubrey and I were brainstorming about the different kinds of seasonings we could put on the pecans. Cinnamon and sugar would be yummy.
Both my mom and Aubrey enjoyed this salad. I was surprised that Aubrey liked it because he doesn't really like fruit in his salads, but he enjoyed every bite (or at least he said he did).
My only regret is that I forgot to throw in the goat cheese.
This is a great salad to make ahead of time when hosting a dinner party.

Ingredients:

Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 Tablespoons butter, melted
3 Tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Salad
1 (10-ounce) package baby spinach leaves, washed OR 1 head green leaf lettuce, chopped
1 Gala or Fiji apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese


Directions:

Prepare Pecans
Preheat oven to 350-degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in a pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette
Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad
Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

*Note: Pecans may be made up to 1 week ahead (only if you can keep your hands out of them). Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Source: Southern Living

West Indies Salad

This salad sure made for a good appetizer during our dinner party last weekend.... it completely disappeared. Lots of people just eat it right out of a bowl, but I prefer eating it on a saltine cracker. I'm just weird like that. This recipe came from a restaurant called Bayley's Steak House in Mobile, Alabama. My grandparents rave about that place, but I've yet to try it. Mr. Bayley apparently invented this salad (or so the story goes).
We visited my grandparents on Saturday, and I was so excited to be able to take them some of the West Indies Salad I'd been raving about from their favorite restaurant. They really enjoyed it.

Ingredients:
1 medium sweet onion, chopped fine
1 pound fresh jumbo lump crab meat (rinse & pick)
4 ounces vegetable oil
3 ounces cider vinegar
4 ounces ice water
Sea Salt & Black Pepper, to taste
Chopped parsley, chopped (optional)
Juice of half a lemon (optional)

Directions:
Spread 1/2 of onion over bottom of a large bowl. Cover with crab lumps and then the remaining onion. Add salt & pepper. Pour oil, vinegar, & ice water over all. Cover and marinate overnight. Toss lightly before serving.
You can also sprinkle some freshly chopped parsley and squeezed lemon juice on top, if desired. Serve with a slotted spoon.

Taco Salad with Spicy Avocado Dressing

I just came home from working out of town today, and I wanted something quick to cook for supper. I already had some lettuce cut up, and I was so happy to find this recipe. The avocado dressing is absolutely delicious. I cut out the seeds and membrane of the jalapeno, so it wasn't too spicy. Aubrey raved and raved about this salad, so I know it will be a keeper recipe.

Ingredients:

Dressing:
1 large avocado, pitted, skin removed
2 Tablespoons minced red onion
2 Tablespoons white wine vinegar
1/4 cup mayo (I used canola mayo)
1/4 cup light sour cream
Juice of 1/2 lime
1/4 teaspoon ground cumin
1 jalapeno, chopped
1/4 teaspoon garlic powder
Salt, to taste

Salad:
1 pound ground turkey
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
salt, to taste
2 corn tortillas cut into strips
Corn oil for frying
1 head green leaf lettuce, washed and chopped
2 tomatoes, seeded and diced
1 (15-ounce) can kidney beans, drained
1 cup shredded cheddar cheese
2 green onions, chopped

Directions:
Combine dressing ingredients in a food processor. Process until smooth. Cover and chill for 30 minutes to 1 hour.

In a skillet, brown ground turkey. Season with chili powder, cumin, garlic powder and salt, to taste.

Heat 1/2 inch of oil in a saucepan. Once hot, fry tortilla strips until golden brown. About 3-5 minutes. Transfer to paper towel lined plate. Sprinkle with salt and set aside.

Depending on how much dressing you like, spoon about 1/4 to 1/2 of the dressing in the bottom of a large salad bowl. Add lettuce, meat, tomatoes and kidney beans. Toss to coat. Top with tortilla strips, cheddar cheese, green onions and another dollop of dressing.

Serves 2-4

Source: Adapted from Life's Ambrosia

Zesty Greek Couscous Salad

My favorite thing about summer is all of the fresh veggies and herbs that come along with it. This salad is one of my absolute favorites, and I can't go through a summer without making it. Every bite contains a little of each ingredient, which makes for a great party in your mouth.
This makes for a great side dish, but I also eat it by itself for a good lunch.

I actually got this recipe off of the back of a Near East wheat couscous box.

Ingredients:
1 cup couscous
1/4 teaspoon black pepper
2 Tablespoons lemon juice
3 Tablespoons olive oil
2 large tomatoes, chopped (I used a 10-ounce package of grape tomatoes)
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 cup crumbled feta cheese

Directions:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add couscous and black pepper.
In a large bowl, combine prepared couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight.
Stir in cheese just before serving.

Cranberry-Walnut Chicken Salad

Aubrey and I can live off of chicken salad for days. Aubrey usually makes his favorite chicken salad, which is so good. However, I saw this chicken salad recipe and wanted to give it a try. I used walnuts instead of pecans because that's what I had on hand. I also used Greek yogurt and added some apples to give it a good crunch. Aubrey says that this is his new favorite chicken salad recipe. The cranberries accent the salad really well, and the red wine vinegar really brings out the flavors.


Ingredients:
4 cups of cubed cooked chicken
1 cup walnuts, coarsely chopped
1 rib celery, finely diced

2-4 Tablespoons finely minced shallot
1 cup dried cranberries
1 Granny Smith apple, chopped
1/3 cup Canola Mayo
2/3 cup low-fat Greek yogurt
2 Tablespoons red wine vinegar
2 Tablespoons minced flat-leaf parsley
1/2 teaspoons salt
1/2 teaspoons pepper

Directions:
Combine all ingredients in a large mixing bowl. Mix well until thoroughly combined. Adjust shallot and seasoning to taste. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld. Serve.

Source: Annie's Eats, originally from Smitten Kitchen

Simple Cole Slaw

This recipe is adapted from Cooking Light. It was the perfect side item for the sloppy joes tonight. I was a little concerned that Aubrey wouldn't eat very much because this is one of those foods that he is really picky about (I am too). To my surprise, he finished it off really quickly.
I've never used the canola-based mayo before, but it will be my "go-to" mayo from now on. It's so much healthier than the regular mayo, and the taste isn't even sacrificed. Now I can have my cake and eat it too!


Ingredients:
1/3 cup canola-based mayonnaise
1 and 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups packaged cabbage-and carrot coleslaw

Directions:
Combine canola-based mayonnaise, sugar, pepper, salt, and dry mustard in a large bowl; stir with a whisk. Add coleslaw, tossing well to combine.

Taco Salad Bowls

I've had this recipe that I've torn out of a Kraft Foods magazine for quite a while. Several months ago my mom made this when I came to visit, and I was so excited to try it. It is really good... so good that I had to make another one for Aubrey. I added a dollop of light sour cream, which the recipe doesn't call for. I also omitted the cilantro because mine died. :-(

Ingredients:
4 flour tortillas (8-inch)
1 TBSP chili powder, divided
3/4 lb. extra lean ground beef (I used a pound)
1 cup match-like carrot sticks
1/2 cup plus 2 TBSP chunky salsa
2 TBSP light mayo
4 cups torn salad greens
1 large tomato, chopped
1/2 cup 2% shredded reduced fat cheese
1/4 cup chopped fresh cilantro

Directions:
Preheat oven to 425. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp of the chili powder. Bake 6-8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with carrots and remaining 2 and 1/2 tsp chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally.
Mix mayo and remaining 2 TBSP salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Makes 4 servings

Nutritional Info: Calories 370; Fat 14g (sat. 5g); Sodium 820mg; Carb 35mg; Fiber 4g; sugars 5g; Protein 26g; Calcium 30%; Iron 25%

Mrs. Nita's Chicken Salad

I love chicken salad, and Aubrey got this new recipe from our friend (and neighboor), Mrs. Nita. Aubrey told me that I needed to get the recipe because it was "the bomb." The next day, he saw Mrs. Nita and asked her what she put in it, and we recreated it today. He is right. It is "the bomb."

Ingredients:
1 rotisserie chicken (meat chopped)
1 celery rib, finely diced
1/2 cup chopped walnuts
1 granny smith apple, cut in small pieces
1/2 cup grapes, sliced
Mayo and sour cream (I used light) to the consistency you like
Salt and Pepper, to taste

Directions:
Mix all ingredients together until combined.