Thai-Style Pork Salad

3/4 c unsweetened coconut milk
1/2 c fresh cilantro
1/3 c soy sauce
1/4 c lime juice
2 T grated fresh ginger
1 lb boneless pork loin, but into bite size pieces
1 T olive oil
1 c bias-sliced green beens
1 c shredded carrots
12 romaine lettuce leaves

• In a large mixing bowl, combine coconut milk, cilantro, soy sauce, lime juice & ginger. Add pork. Toss to coat.
• In a very large skillet heat oil over medium high heat. Add meat mixture. Cook 3 minutes. Add green beans. Cook & stir 3 minutes or until green beans are tender & pork is slightly pink. Add carrots just before serving. 
• Top lettuce leaves with pork mixture. Sprinkle with additional cilantro & serve with lime wedges. 
• Serves 4.

Chicken and Avacado Salad

2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste
1/2 cup finely chopped fresh cilantro
2 T mayo

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks.
• Dice the avocados into medium-sized pieces
• Mix with 1 T of the lime juice, and season avocado with salt to taste. 
• Finely chop the cilantro. 
• Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. 
• Add the dressing and toss until all the chicken is coated. 
• Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. 
• Add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. 
• This could also be served inside pita bread or croissant, or inside crisp lettuce cups.

Avacado Basil Pasta

16 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crisp cooked, drained, and crumbled
⅔ cup chopped fresh basil
4 tablespoons lemon juice
2 tablespoon olive oil
6 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup shredded parmesan cheese

• Cook the paste according to package directions. Rinse and set aside.
• In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
• Transfer to a serving bowl and sprinkle with cheese.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

•  Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
•  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
•   Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
•  Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. 
• *Serve over Craisin Avacado Salad

Craisin Avacado Salad with Spiced Almonds

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds* (see recipe)

•  For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
•  For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried Craisins and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Quinoa Salad

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces

•  Cook the quinoa according to the package instructions.
•  Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
•  Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
•  Add chopped avocado right before serving.

Grilled Chicken & Berry Salad

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
*Berry Poppy Seed dressing goes with this salad.
*Recipe from Our Best Bites

Spring Salad

Spring Mix Lettuce
Green Olives
Capers
Rotisserie chicken
Grape tomatoes
Sun Burst tomatoes
Dressing: (1/2 c olive oil, 1 tsp oregano, 1 lemon, juiced)

• Throw everything together & drizzle dressing on top.

Southwestern Cobb Salad

bacon,cooked and crumbled
8 oz skinless, boneless chicken breast cut into 1/2 inch pieces (I used rotisserie chicken)
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C feta
1 (15oz) can black beans, rinsed and drained

• arrange lettuce on plates
• add toppings in rows over lettuce
• drizzle southwestern vinaigrette over salad
• Serves 4

Black Bean & Corn Salad

1 can sweet corn, drained & rinsed
1 can diced tomatoes, drained & rinsed
1 can black beans, drained & rinsed
1 tbsp olive oil
2 tbsp lime juice
3 tbsp cilantro, chopped
1/2 tsp cumin
1/4 tsp pepper
1/2 tsp sea salt
1 clove garlic, finely chopped
1 avocado, diced

• mix everything in a bowl EXCEPT avocado
• Refrigerate until ready to serve
• Add avocado before serving
• *This is great on it's own or as a topping for Cafe Rio Pulled Pork
• Serves 4
  

Marinated Pasta Salad

16 oz bow tie pasta-cook & drain-marinate 8 hours in:
1/2 c oil
2/3 c teriyaki sauce
1/2 tsp salt
1/2 tsp pepper
6 tbsp sugar
2/3 c vinegar

• Put in ziplock bag & refrigerate.

Salad
10 oz baby spinach
6 oz Craisins
(2) 11 oz cans Mandarin oranges
6 oz honey roasted peanuts
1/8 c sesame seeds

• Spread spinach, then pasta on large platter.
• Toss lightly & add remaining ingredients.
• Marinade will act as dressing.
  

Strawberry & Spinach Salad

1 lb fresh strawberries
14 oz baby spinach
Gorgonzola cheese
Dressing
5 oz sugar
3/4 tsp Worcestershire sauce
1/2 tsp Paprika
1/2 c olive oil
1/2 c balsamic vinegar
2 tbsp sesame seeds

• Wash & hull strawberries & set aside.
• Wash spinach & remove any stems.
• In bowl, whisk together remaining ingredients.
• Slice strawberries in half & mix with spinach.
• Pour dressing over salad & add Gorgonzola.
  

Gorgonzola Dressing

*I could eat this by the spoonfuls.

2 tsp olive oil
4 oz Pancetta (cut into small pieces)
2/3 c butter milk
1/2 c sour cream
1 large garlic clove, minced (I use the jar kind)
6 oz crumbled Gorgonzola
salt & pepper

• Heat the oil in a skillet on medium heat.
• Saute Pancetta until crip & golden (about 5 minutes).
• Using a slotted spoon, transfer the Pancetta to a paper towel lined plate to drain the excess oil.
• Stir butter milk, sour cream & garlic in medium bowl to blend.
• Mix in Gorgonzola.
• Season with salt & pepper.
• Cover & refrigerate.
• Stir to blend before using, adding milk to thin it if necessary.
• Can be made up to 2 days in advance.
• Taste best over 1/4 wedge iceberg lettuce.