Barbecue Chicken Ranch Salad

Ready for something new, healthy, yet filling? I think this salad fits the bill. This is my own version of similar recipes I’ve seen and tried. Of course you can add your favorite ingredients; one restaurant where I tried this salad topped the dish with onion ring bits. It was delicious, but not so healthy!


Ingredients:
One head of lettuce, cleaned and chopped
(or two bags of salad mix)
1 C. frozen corn, prepared
1 tomato, chopped
1 can black beans, drained
juice of one lime
1 1/2-2 C. cheddar cheese, shredded
4 chicken breasts, thawed
salt and pepper
1/2 C. barbecue sauce
Ranch dressing
Optional ingredients: chopped mushrooms, cilantro, green onion, cucumber, red bell pepper, croutons or tortilla strips

Directions:
Preheat oven to 400 degrees F. Place chicken in a greased casserole dish. Sprinkle with salt and pepper and drizzle with the barbecue sauce. Cover with foil and bake for 30 minutes, or until done. Shred the chicken.
Evenly distribute the ingredients on four dishes. Plate up the lettuce and layer with chicken, beans, corn and tomatoes. Add croutons or tortilla strips and top with cheese. Squeeze lime juice on top and add ranch dressing to your taste.

Angel's Tip: This can also be made in a big bowl if you prefer - I like stacking the ingredients.

Winnie's Sweet Slaw

This yummy recipe comes from my co-worker at the Blue Mountain Eagle Winnie Browning. It’s easy to put together and has a nice zing and crunch to it. I’m definitely adding this one to my list!

Ingredients:
medium head of cabbage, chopped
6 oz. almonds
3-4 green onions, sliced
2 granny smith apples, diced
10 slices of bacon, cooked and crumbled
5 oz. dried cranberries
1 C. poppy seed dressing, such as Kraft
      
Mix all together. Enjoy!
Serves about 10.

Shaker Salad

This recipe comes from Kathryn Manitsas of John Day. It's a twist on the Salad in a Jar recipe at the "Fat Girl Trapped in a Skinny Body" blog. It's reminiscent of the McSalad Shakers that McDonald's used to sell. It's a totally customizable salad made in a jar. The idea is to keep the salad dressing on the bottom and layer other ingredients, adding lettuce or spinach last so you don't wind up with a soggy mess. It's a great healthy option when you're on the go, and it can be made the night before – simply layer in a canning jar, store in fridge, shake and eat!

Ingredients:
(Use your favorite salad ingredients)
2 Tbsp. red onion, sliced
1/2 medium tomato, diced
corn, cut off of one cob, (cooked)
 1/4 C. mushrooms
2 handfuls of lettuce or spinach
2 Tbsp. or less of favorite salad dressing
1/4-1/2 C. cooked chicken, chopped, optional

Directions:
Layer ingredients in a canning jar, or tall plastic container with lid, starting with salad dressing, then add diced tomato, corn, mushrooms (or replace with your favorite salad ingredients) and top with a couple handfuls of lettuce or spinach.

Check out the "Fat Girl Trapped in a Skinny Body" blog for a balsamic vinaigrette dressing and great ideas for healthy eating.

Easy Spring Salad

Here's an easy salad for spring. I was craving a light salad with some substance to it and threw this together in a jiffy. The "substance" comes from some turkey bacon - now, if you're the type that will only eat full-fledged bacon, by all means, go for it!




Ingredients:
10 oz. pkg. Fresh Express Italian (Romaine)
1 1/2 C. frozen green peas, prepared and cooled slightly
red onion, a few thin slices, to taste
8 slices turkey bacon, cooked and sliced into small strips
1 C. Mozzarella cheese, shredded
1/3 C. Kraft Creamy Poppyseed dressing, or to taste
1/4 tsp. pepper

Toss ingredients and serve!
Makes 3-4 servings.

Sandi's McDonald's-Style Asian Salad

I’ve been on the hunt for healthy salads for the new year. My co-worker Sandi Gubel shared her version of McDonald’s Asian Salad. She suggests that if you'd like to make it a heartier meal add orange-glazed chicken. I’m leaving the measured amounts of ingredients up to you chefs - so customize to your heart’s content! I love this combination!


Ingredients:
spinach
cucumbers
snow peas
orange pieces, or mandarin oranges
sliced almonds, toasted if you like
Asian salad dressing

Note: McDonald’s adds Newman’s Own Low-Fat Sesame Ginger dressing – if that brand is not available, try using another brand such as Kraft.

Sweet Potato Salad

Ingredients:
2 potatoes
1 sweet potato
2 eggs
2 stalks celery, chopped
1/2 onion, chopped
1/3 C. mayonnaise
1/3 C. nonfat plain Greek yogurt
1 Tbsp. prepared mustard
1/2 tsp. garlic salt
1 1/2 tsp. ground black pepper
sliced radishes, optional


In the mood for healthy food? If you have a healthy salad recipe you would like to share please email me at angel@bmeagle.com with a picture, if possible – please include your name and city.

This Sweet Potato Salad is not only a treat for the taste buds, but packs a punch with beta-carotene, complex carbs, fiber, and Greek yogurt supplies some protein. It features mainly regular spuds with the addition of one sweet potato. My co-worker, Cheryl Hoefler of Prairie City, shared this at work, and I have to say I was pleasantly surprised by the slightly sweet taste! I'm definitely making this one at home! ... By the way, the eggs came from Editor Scotta Callister's Boulder Creek Ranch chickens.

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, yogurt, mustard, garlic salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Serves 6

El Mercado's Mexican Coleslaw

My wonderful sister-in-law Rachel Carpenter of John Day has binders full of great recipes, and I’m so glad she’s willing to share any of them! She said this coleslaw was adapted from a dish served at a restaurant in Moscow, Idaho. The family all enjoyed it at a recent gathering, munching it up with tortilla chips. It reminded me of a topping that came on fish tacos at Mo’s in Newport – very good! When I saw the recipe has only 40 calories per cup, I was just that much more impressed!

Ingredients:
6 C. shredded cabbage
1 red bell pepper, diced
2 tomatoes, diced
1 C. cilantro leaves, chopped
1-2 fresh jalapeno peppers, diced, optional
1/4 C. lime juice
1 Tbsp. salad oil
1 tsp. cumin seed
½ tsp. garlic powder
1 tsp. sugar
1 tsp. salt

Directions:
Combine all and chill before serving. There are 40 calories per cup.
Tip: Add avocado if desired.

Merrily's Broccoli Salad

This is a simple, yet scrumptious side dish for just about any meal. My sister-in-law Merrily Hatton of Gresham made this for a recent family gathering. I went back for seconds, thirds ...
That's how great this is!

Merrily’s Broccoli Salad
Ingredients:
3/4 C. Miracle Whip Light Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
1 pkg. bacon, cooked, crumbled (sold on the salad dressing aisle)
1 small red onion, chopped (1-2 Tbsp. according to personal taste)
1/2-1 C. candied walnuts
Directions:
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.

Strawberry Spinach Salad

My sister-in-law Rozanne Mullin of John Day tried a serving of this salad at a graduation party in La Grande. She liked it so much, she asked for the recipe and served it at a recent family gathering where I tried it and loved it. We should rename it “Strawberry Mountain Salad” after the nearby mountains.

For a speedier way to make this salad, see Rozanne's "Quick Tip" below. Thanks for the great recipe Rozanne!

Strawberry Spinach Salad

Dressing:
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
½ C. white sugar
½ C. olive oil
1/4 C. white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. onion, minced

Blend and chill for one hour.

Salad:
10 oz. fresh spinach
1 qt. strawberries, sliced
1/4 C. blanched slivered almonds

Pour dressing over salad and toss, and refrigerate 10-15 minutes. Before serving sprinkle with 1/4 C. blanched slivered almonds.

Rozanne’s Quick Tip: Use about 3/4 C. store-bought poppy-seed dressing, just add sesame seeds, paprika, Worcestershire sauce and the minced onion and stir.

Cowboy Caviar

Found at www.sparkpeople.com

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp. salt

1/2 tsp. pepper

Directions:

1. Combine all ingredients in a bowl.

2. Cover and chill.

3. Garnish with avocado slices or cilantro sprigs.

4. Serve with tortilla chips

Number of Servings: 24

Yummy Spinach Salad with Poppyseed Dressing

By Joelene Floyd

Salad ingredients:
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 lb. shredded swiss cheese


Sprinkle on top:
1/2 lb. cooked crumbled bacon
1 can mandarin oranges, drained
1/2 C. glazed slivered almonds (To glaze almonds: cook on stovetop over low heat 1/2 cup slivered almonds with 3 Tbs. sugar, stirring for about 5-10 min., adding a 1/2 tsp. of water during the process.) 

Dressing:
1 Tbs. poppy seeds
1/2 C. white vinegar
3/4 C. oil
2 Tbs. mustard (prepared)
1/3 C. sugar
1/3 C. grated onion
3/4 tsp. salt

“I like to use romaine lettuce and to add more fresh veggies to mine like: broccoli, cauliflower, shredded carrots, cranberries or raisins,” Joelene said. “You can make this anyway you wish.”

Taco Salad

Contributed by Wendy Cleaver

This recipe comes from the "Take Shape for Life Program"


5 oz. ground turkey
1 Tbs. taco seasoning
2 Tbs. salsa
1 C. Romaine lettuce
1 C. iceberg lettuce
1/2 C. tomatoes, diced
1 Tbs. water

Brown the turkey, drain and add water and taco seasoning. Simmer on low heat for 5 min. Prepare lettuce and tomatoes and top with turkey and salsa. 1 serving.

Greek Hillbilly Salad

From “The International Slim Gourmet Cookbook” by Barbara Gibbons
1 small cucumber
1 small onion, minced
2 tomatoes, cubed
1 Tbs. olive oil
1 Tbs. lemon juice
4 black olives, sliced
2 Tbs. olive liquid (from jar)
Salt, garlic salt, and coarsely ground black pepper
1 oz. cubed Feta cheese or Provolone


Peel and quarter the cucumber lengthwise, then strip away and discard the seeds. (This step may be omitted; the seeds are high in fiber - good for calorie counters.) Then slice the cucumber into bite-size chunks. Add remaining ingredients. Four servings, 90 calories each.