Strawberry Salad

1 package Spring Mix greens
1/4 cup sliced almonds
1/4 cup craisins
1/4 cup red onion, finely chopped
8 oz strawberries, sliced thinkly

Toss all ingredients together and evenly coat with the dressing below.

Strawberry Vinaigrette Dressing:
5 large strawberries
1/8 cup balsamic venegar
1/8 cup raw honey
1 1/4 cup coconut milk

Combine ingredients in a blender and blend until smooth. Chill to thicken.

Spinach Salad with Poppyseed Dressing

2 Bunches Spinach Washed and Rinsed
1 Head Romaine Lettuce
¾ pounds Swiss Cheese
1 box fresh mushrooms, sliced
1 cup cottage cheese, drained
½ package bacon, cooked & crumbled
1-2 cans mandarin oranges

Poppyseed Dressing:
¾ TB Poppyseeds
¾ cups oil
1/3 cup white vinegar
1/3 cup honey
¾ TB grated onion
¾ tsp salt
¾ tsp mustard powder
½ cup sliced onions

Toss together and serve fresh!

California Pizza Kitchen’s BBQ Chicken Salad

California Pizza Kitchen’s BBQ Chicken Salad
Garden Herb Ranch Dressing1/2 tsp dry mustard1/4 tsp cold water2 3/4 cups mayo1 cup buttermilk1 1/2 Tb apple cider vinegar1 1/2 Tb thinly sliced scallions (both green & white)2 tsp minced garlic2 tsp fresh parsley1 1/2 tsp worchestershire sauce1tsp fresh dill1/2 tsp minced oregano1/2 tsp fresh ground pepper1/4 tsp fresh minced basil(beat all of this until smooth, cover and chill at least two hours...if you're too lazy to concoct a fresh dressing, don't sweat it- Costco's Savory Ranch back by the salsa has an excellent and fresh flavor)Grilled Garlic BBQ Chicken:Marinate 4-5 chicken breasts for 24 hours in the following:1 1/3 Tb olive oil1 1/3 Tb minced garlic2 tsp soy sauce 2tsp salt 1 cup sweet BBQ sauce1/2 cup Frank's Hot Sauces (this is also the secret ingredient to Winger's Sauces)(grill chicken then baste with a little bit of the reserved sauce, cube chicken into bite sized pieces and chill.)

The Salad:2 lbs tomatoes diced1/4 cup scallion greens1 head green leaf lettuce1 head romaine lettuce24 large fresh basil leaves cut thin (this is a key ingredient)1 lb jicama cubed into bite sized pieces3 cups shredded monterey jack cheese2 cans black beans rinsed, strained and dried1 can corn or three cobs of cooked corn blanched3/4 cup cilantroToss Salad with chicken, lightly coat with dressing, top with tortilla strips, and enjoy taking your taste buds on a temporary trip to ecstacy!

Balsamic Pork & Berry Salad

6 cups torn Romaine lettuce
2 cups sliced fresh strawberries
½ cup thinly sliced celery
1 teaspoon snipped fresh chives
8 oz pork tenderloin
1 tsp olive oil
2 cloves garlic, minced
¼ cup honey
¼ cup balsamic vinegar
¼ tsp pepper
2 TBS pecans or walnuts

In large bowl toss together romaine, strawberries, celery, and chives. Set aside

Trim any fat from pork. Cut into ¼ “ thick slices. Coat an unheated large skillet with 1 tsp olive oil. Heat on medium-high temperature. Add half of the pork and sautee for 3-4 minutes turning pork to ensure it is cooked thoroughly. Remove meat and repeat process with the remaining 4 oz. Set all pork aside and keep warm.

For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.

Top romaine mixture with pork. Drizzle dressing over salad. Sprinkle with pecans. Toss together and serve.

Grilled Steak & Mango Salad

12 ounces petite sirloin steak, cut in 1” thick strips
2 TBS olive oil
½ tsp sea salt
¼ tsp pepper
½ cup mayonnaise
2 TB plain yogurt
1 TB fresh snipped parsley
¾ tsp Worcestershire sauce
¾ tsp lemon juice
1 garlic clove, minced
Dash hot pepper or tobasco sauce
¼ cup crumbled feta cheese or bleu cheese
1 medium pear peeled, cored, and chopped
2 medium mangos, seeded, peeled, and chopped
1 10 ounce package of torn mixed salad greens or about 8 cups
Cracked Pepper

Rub steak with 1 TBS of the oil, sprinkle both sides with salt and with ¼ tsp pepper. Wrap and chill while preparing dressing.

For dressing, stir together the mayonnaise, yogurt, parsley, Worcestershire sauce, lemon juice, garlic, dash of pepper, and bottled hot pepper sauce until combined. Gently stir in the feta cheese. Cover and chill for 4 to 6 hours.

Heat a grill pan over medium-high heat. Unwrap steak and grill for 10 to 12 minutes. Remove from pan and keep covered and warm. Alternatively grill meat on rack until it has reached desired doneness.

Toss remaining ingredients together. Top with steak meat and serve with dressing.

Aztec Chicken Salad

1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 can black beans, drained and rinsed
1 can corn or two cups frozen corn, rinsed
4 oz pepper jack cheese, cubed
1/2 purple oninon, finely chopped
2 cups tortilla chips, broken
1 head Romaine lettuce, rinsed and torn
1/2 pound Spring Salad Mix

2 Chicken Breasts, sliced in thin strips
1 fajita seasoning packet
1 TB Oil

3 oz Catalina Dressing
1 tsp Tabasco Sauce

Place chicken strips in ziploc bag. Coat with fajita seasoning packet. Let marinate in refrigerator for two hours. Heat skillet and brush with oil. Empty bag of chicken into skillet. Sautee chicken over medium heat until thoroughly cooked. Let cool in refrigerator for 15 minutes before serving.

Blend Catalina Dressing and Tobasco Sauce together for 15 seconds. Let flavors meld for 5 minutes. Blend for 10 more seconds.

Toss the salad ingredients together in large mixing bowl. Coat with dressing. Place chicken on top.

Bleu Steak Salad

1 pound Sirloin Steak
3/4 pound rinsed, torn Romaine lettuce
5 ouces Blue Cheese Vinaigrette Dressing
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup crumbled bleu cheese

Marinate steak or use favorite dry rub prior to grilling. Grill Steak to desired temperature. (Preheat grill and cook on high for 3 1/2 to 4 minutes on each side.

While steak is cooking toss 12 ounces of lettuce in large mixing bowl with bleu cheese vinaigrette dressing untile well coated.

Slice steak into 1/4 inch strips and place over salad. Layer red ioning rings and tomatoe slices over the top of the salad.

Crumble bleu cheese over salad and serve.