Crispy Rice Salad

 Crispy Rice:

450 grams cooked jasmine rice, cooled

3 tsp soy sauce

1 tbsp chilli crisp oil

1 tbsp sesame oil

Salad:

2 english cucumbers thinly sliced

1 cup edamame

1 bunch green onions, thinly sliced

1 avocado chopped

diced chicken (you can use rotisserie, cooked and shredded, cooked frozen chicken strips..)

chopped peanuts (optional)

sesame seeds, toasted

Sweet Chili Creamy Dressing:

1/4 cup greek yogurt

1/4 cup mayo (or all mayo if it needs to be dairy free)

50 grams sweet chili sauce

1/2 tsp paprika

water to thin

Method:

Make the crispy rice by preheating the oven to 375 degrees and line a baking tray with parchment paper. toss the cooled rice with soy sauce, chili crisp and sesame oil until coated the and spread out evenly and bake for 30-40 minutes tossing half way until golden and crispy. Set aside.

If using precooked and frozen chicken tenders cook them now. Or shred/dice your cooked chicken and heat up. Cook edamame.

Make the dressing by whisking all ingredients until smooth and add water to thin. Taste and adjust. 

To assemble: Add cucumber, edamame, green onions, avocado, cooked chicken, and crispy rice to a large bowl. Top with dressing and toss. Garnish with toasted sesame seeds. 

I like to have it all separate that way my kids can make it the way they would like, not everyone likes the crispy rice and it allows us to adjust the amount of dressing. 

Kale Quinoa Salad

Kale (I buy the pre cut bag at the store)
Quinoa (I boil 1 cup in 2 cups water with a little salt for about 20 min)
White Cheddar (or any cheese cubed)
Green Apple, cubed
Cranberries
Candied Nuts

Honey-Balsamic Vinaigrette Dressing: (I like to double the recipe and keep it on hand for quick salads)

1/4 C Extra Virgin Olive Oil

2 Tbs Balsamic Vinegar

1 Tbs Honey

1 Clove Garlic, minced

Salt and Pepper

This is the original recipe:

Bean Salad

1 can green beans
1 can wax beans
1 can kidney beans
1 can garbanzo beans
1/2 cup chopped green pepper
1/2 cup sliced red onion (slice very thin)

(marinate dressing)
2/3 cup sugar
1/3 cup oil
2/3 cup vinegar
1 tsp salt
1/2 tsp pepper

Open all cans of beans and put in a strainer to remove all liquid.  Mix sugar, oil, vinegar, salt and pepper in separate bowl.    Put beans, sliced onions and chopped green pepper in a glass bowl.  Pour marinate dressing over the beans, onions and green pepper.  Cover and refrigerate over night.

Candace's Spinach Pear Salad

2/3 cup olive oil
6 TBS red wine vinegar
1 TBS white sugar
1 TBS prepared mustard
2 cloves garlic
1 tsp salt
Ground pepper to taste

Blend dressing and let flavors blend in fridge for several hours if possible.

Serve over lettuce, spinach, pears, avocado and feta cheese.

Amy's Spinach Salad

You may add apple cubes, pomegranates, or Craisins for winter salads. This
is a great mix around salad, I've even served it with apples, cheese,
mushrooms, pomegranates, bacon, mozzarella cheese, pretzels and candied pecans - whatever sounded good together.

Ingredients:

1 head red or fancy green lettuce
1 bunch spinach
1 small red onion, sliced thin
1 cup fresh mushroom slices
1 cup Swiss Cheese or Mozzarella, shredded
1/2 pound bacon, cooked and crumbled
pretzels

Dressing:
2/3 cup cider vinegar
1 1/4  cups sugar
1 cup oil
2 teaspoons salt
2 teaspoons prepared mustard
2 teaspoons poppy seeds
green onion bottom half, cut fine, (optional)

Directions:

Combine lettuce, spinach, red onion, mushrooms, cheese and bacon in salad
bowl. Mix dressing ingredients in blender and mix well. Just before serving,
break up small pretzels and mix with the greens. Add dressing to taste, toss
and serve.

Spinach Salad

Spinach, romaine, mushrooms, bacon pieces, shredded Swiss cheese, and sugared almonds (you can buy these or make your own by sauteing sliced almond in butter and sugar)
Dressing:
3/4 Tb. poppy seeds
1/3 c. white vinegar
3/4 ts. salt
3/4 c. olive oil
1/3 c.sugar
2 Tb. mustard

The Good Salad

Description:I'm sorry I don't have exact measurements.   This is how the recipe was given to me.   You will have to guess what a bag of noodles and spinach look like.   Also guess the sugar and butter amounts for the almonds.
Ingredients:3 Chicken Breasts cooked and shredded
1 bag of Spiral Noodles cooked
1 bag of Spinach

Dressing:
1 C Mayonnaise
1 TBS Sugar
3 TBS Sesame Oil
3 TBS Vinegar
1/2 C Soy Sauce

Candied Almonds:
2 C Slivered Almonds
Sugar
Butter
Directions:Mix dressing and keep sealed in fridge.
Fry sugar, butter and almonds in a frying pan.   Lay out on foil.   When dry, keep in a ziplock bag.
Do not assemble until ready to serve.

Spinach Maple Salad

Spinach and any other greens as desired
cut up 2 to 3 apples
slivered almonds ( no set amount)
for dressing:
2 T lemon rind (one lemon)
2T lemon juice
1/4 cup olive oil
1/4 cup maple syrup
mix together & blend with the salad