Thursday, August 26, 2010

Yummy Salads --

My Aunt Linda gave my mom this really yummy and fun recipe book a few years back called "Favorites."  It sat on my counter and I used it often.  Well Linda recently moved back to Utah and had us all at her house for my sister's Baby Shower.  At the shower, at my Baby L's Blessing and another time we went to her house she made some AMAZING chicken salads.  The recipes came from a new cookbook from the same amazing women that made the's called "Keeping Up Cookbook" and you can purchase it HERE!!

Shauna Lake's Chinese Chicken Salad --
5 c. finely shredded romaine lettuce
1 pkg oriental-flavored ramen noodles, flavor packet discarded
2 c. diced and cooked chicken
1 (11 oz.) can white shoepeg corn, drained
1 large tomato, diced
2 green onions, chopped
1/2 c. chopped unsalted dry-roasted peanuts

2 Tbl sugar
1 tsp salt
3/4 tsp grated fresh ginger
1/4 tsp pepper
3 Tbl white vinegar
1/4 c. oil

Whisk together dressing ingredients. Crumble noodles and toss with remaining salad ingredients.  Dress, toss and serve.

Chipotle Cheddar Pasta Salad --
1 pound pasta, any shape
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet corn, drained
1 c crumbled feta cheese
1 (10 oz) pkg fresh pico de gallo, drained
1 c chopped cilantro
1 c diced red pepper
1 c grated carrots
1 c diced cucumber, peeled and seeded
2 ripe avocados, diced

1 lime, halved
1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta in salted water, according to directions.  Drain and run under cold water.  Set aside.

Toss together beans, corn, feta, and remaining salad ingredients.  Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving.  Add cooled pasta and toss with enough dressing to coat.  Chill until ready to serve.  Before serving, toss with more dressing, as desired (pasta will absorb dressing as it sits).  Serve with lime wedges.