Ingredients:
pork tenderloin, 1-2 lbs. (I bought mine at walmart)
1 c. brown sugar
2 c. fresh salsa
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 c. buttermilk
1/3-1/2 bunch of cilantro, chopped
1/2-1 small jalapeno (remove seed) or equivalent of jarred jalapenos
1 c. mayo (I only had 1/2 c. and it worked out fine)
1 t. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Directions: Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Add water as needed and if needed to keep it juicy. For the dressing, put all ingredients in blender. Serve pork on a bed of romaine lettuce and add dressing.
(Submitted by Janis Hansen, from your homebasedmom.com)
Wednesday, July 22, 2009
Strawberry Spinach Salad
Ingredients:
Strawberries
Red onion
Spinach
Slivered almonds, toasted
Dressing:
½ c. sugar
2 T. white vinegar
½ c. mayonnaise
¼ c. milk
poppy seeds
Directions: Mix all dressing ingredients. Toss with salad!
(Submitted by Tara Romney)
Strawberries
Red onion
Spinach
Slivered almonds, toasted
Dressing:
½ c. sugar
2 T. white vinegar
½ c. mayonnaise
¼ c. milk
poppy seeds
Directions: Mix all dressing ingredients. Toss with salad!
(Submitted by Tara Romney)
Black Bean Salad
Ingredients:
1 can black beans
1 large tomato
1/3 c. red onion
1 can corn (or 1 c. frozen corn)
½ c. chopped cilantro
1-2 avocados, chopped
Monterey Jack cheese, cubes
Dressing:
1 clove garlic
1 T. lime juice
2 T. olive oil
Salt & pepper to taste
Directions: Put all ingredients in large mixing bowl. Mix dressing ingredients and toss with salad.
(Submitted by Tara Romney)
1 can black beans
1 large tomato
1/3 c. red onion
1 can corn (or 1 c. frozen corn)
½ c. chopped cilantro
1-2 avocados, chopped
Monterey Jack cheese, cubes
Dressing:
1 clove garlic
1 T. lime juice
2 T. olive oil
Salt & pepper to taste
Directions: Put all ingredients in large mixing bowl. Mix dressing ingredients and toss with salad.
(Submitted by Tara Romney)
24-Hour Vegetable Salad
Ingredients:
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed
Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed
Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!
Feta Apple Salad
Ingredients:
Green leaf, red leaf, or Romaine lettuce
red onion, sliced
1-2 apples, cut into bite-sized chunks
craisins
feta cheese, diced or crumbled
Dressing:
1 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. red wine vinegar
1 T. dried onion
2 c. salad oil
1 T. poppy seeds
Combine all ingredients for dressing and mix well. Toss with salad right before serving or add to individual servings.
(Submitted by Tara Romney)
Green leaf, red leaf, or Romaine lettuce
red onion, sliced
1-2 apples, cut into bite-sized chunks
craisins
feta cheese, diced or crumbled
Dressing:
1 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. red wine vinegar
1 T. dried onion
2 c. salad oil
1 T. poppy seeds
Combine all ingredients for dressing and mix well. Toss with salad right before serving or add to individual servings.
(Submitted by Tara Romney)
Potato Salad
Ingredients:
3 large potatoes, boiled and cubed
4 hard boiled eggs, chopped
1 can beets, diced into slivers
Peas - a handful or more, steamed if you are serving immediately, but if you are serving it the next day you can add frozen and they will thaw in the salad
Mayo - enough to cover it
Salt
Pepper
Toss all ingredients together. It tastes much better the next day. It is also prettier because the potatoes are dyed purple.
(Submitted by Shannon Nielsen)
3 large potatoes, boiled and cubed
4 hard boiled eggs, chopped
1 can beets, diced into slivers
Peas - a handful or more, steamed if you are serving immediately, but if you are serving it the next day you can add frozen and they will thaw in the salad
Mayo - enough to cover it
Salt
Pepper
Toss all ingredients together. It tastes much better the next day. It is also prettier because the potatoes are dyed purple.
(Submitted by Shannon Nielsen)
Hawaiian Salad Dressing
Ingredients:
1 C oil (not olive oil, or just a small part olive oil)
1/2 C cider vinegar (increase the vinegar to oil ratio for snappier taste)
1/2 C sugar
1/2 Tbs. salt
1/2 Tbs. prepared mustard
1/2 tsp. black pepper
1 1/2 cloves garlic
1/4 small onion (or more to taste) (red onion makes it pink)
Directions:
Blend it all together in blender for a minute or so. Keep refrigerated.
(Submitted by Marianne Sonntag)
1 C oil (not olive oil, or just a small part olive oil)
1/2 C cider vinegar (increase the vinegar to oil ratio for snappier taste)
1/2 C sugar
1/2 Tbs. salt
1/2 Tbs. prepared mustard
1/2 tsp. black pepper
1 1/2 cloves garlic
1/4 small onion (or more to taste) (red onion makes it pink)
Directions:
Blend it all together in blender for a minute or so. Keep refrigerated.
(Submitted by Marianne Sonntag)
Greek Pasta Salad
Ingredients:
2 c. penne pasta
1/4 c. red wine vinegar
1 T. lemon juice
2 cloves garlic, crushed
2 t. dried oregano
salt and pepper to taste
2/3 c. olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 c. sliced black olives
1/2 c. crumbled feta cheese
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta as cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
(Submitted by Nicole Geske)
2 c. penne pasta
1/4 c. red wine vinegar
1 T. lemon juice
2 cloves garlic, crushed
2 t. dried oregano
salt and pepper to taste
2/3 c. olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 c. sliced black olives
1/2 c. crumbled feta cheese
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta as cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
(Submitted by Nicole Geske)
Strawberry Spinach Salad
Ingredients:
Dressing:
2 T. sesame seeds
1 T. poppy seeds
1/2 c. white sugar
1/2 c. olive oil
1/4 c. distilled white vinegar (can substitute balsamic vinegar)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 T. red onion
Salad:
1 pkg. spinach (9 oz.)
1 pkg. spring mix (5 oz.)
1 lb. strawberries, quartered
1/4 c. chopped pecans
1 1/2 lbs. grilled chicken breast, chilled
1/4 c. thinly sliced red onion
Directions: I mix together dressing ingredients with a blender and chill for at least one hour. Toss salad ingredients with dressing.
More Substitutions and Additions:
strawberries = mandarin oranges
pecans = walnuts or slivered almonds
feta and/or bleu cheese
grated swiss cheese and crumbled bacon
(Submitted by Wanda Husted)
Dressing:
2 T. sesame seeds
1 T. poppy seeds
1/2 c. white sugar
1/2 c. olive oil
1/4 c. distilled white vinegar (can substitute balsamic vinegar)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 T. red onion
Salad:
1 pkg. spinach (9 oz.)
1 pkg. spring mix (5 oz.)
1 lb. strawberries, quartered
1/4 c. chopped pecans
1 1/2 lbs. grilled chicken breast, chilled
1/4 c. thinly sliced red onion
Directions: I mix together dressing ingredients with a blender and chill for at least one hour. Toss salad ingredients with dressing.
More Substitutions and Additions:
strawberries = mandarin oranges
pecans = walnuts or slivered almonds
feta and/or bleu cheese
grated swiss cheese and crumbled bacon
(Submitted by Wanda Husted)
Grape Broccoli Salad
Ingredients:
8 c. fresh broccoli florets
1 1/2 c. chopped celery
6 green onions, diced (or about 1/2 red onion)
2 c. red grapes
2 c. green grapes
2 c. mayonnaise
2/3 c. sugar
2 T. white or cider vinegar
3/4 lb bacon, cooked and crumbled
1 c. slivered almonds, toasted
Directions: In a large salad bowl, combine the broccoli, onions, celery, and grapes. In another bowl, whisk the mayonnaise, sugar, and vinegar. Pour mayonnaise mixture over broccoli mixture and toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.
(Submitted by Linda Perkins)
8 c. fresh broccoli florets
1 1/2 c. chopped celery
6 green onions, diced (or about 1/2 red onion)
2 c. red grapes
2 c. green grapes
2 c. mayonnaise
2/3 c. sugar
2 T. white or cider vinegar
3/4 lb bacon, cooked and crumbled
1 c. slivered almonds, toasted
Directions: In a large salad bowl, combine the broccoli, onions, celery, and grapes. In another bowl, whisk the mayonnaise, sugar, and vinegar. Pour mayonnaise mixture over broccoli mixture and toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.
(Submitted by Linda Perkins)
Grapefruit-Avocado Salad
Ingredients:
2 grapefruit
2 T. olive oil
3/4 t. salt
1 avocado, peeled, cored, and diced
1/4 c. red onion, very thinly sliced
6 c. greens
Directions: Clean(segment) grapefruit, save 1/3 of juice. Place juice in mixing bowl. Add oil and salt. Set mixture aside. Add avocado and onion to dressing. Stir gently. To serve, place greens in a very large bowl. With a slotted spoon, remove the avocado and onion from the dressing and gently toss them with the greens. There should be just enough dressing to coat the leaves lightly. Place the salad on a platter and garnish it with the grapefruit segments. Drizzle the salad with a little more dressing, if needed.
Submitted by Maggie Richards
2 grapefruit
2 T. olive oil
3/4 t. salt
1 avocado, peeled, cored, and diced
1/4 c. red onion, very thinly sliced
6 c. greens
Directions: Clean(segment) grapefruit, save 1/3 of juice. Place juice in mixing bowl. Add oil and salt. Set mixture aside. Add avocado and onion to dressing. Stir gently. To serve, place greens in a very large bowl. With a slotted spoon, remove the avocado and onion from the dressing and gently toss them with the greens. There should be just enough dressing to coat the leaves lightly. Place the salad on a platter and garnish it with the grapefruit segments. Drizzle the salad with a little more dressing, if needed.
Submitted by Maggie Richards
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