A Really Good Salad

Ingredients:
-Baby Spinach
-1 Red onion, thinly sliced
-Mushrooms, thinly sliced
-16 oz. can Mandarin Oranges, drained
-Bacon, cooked and crumbled
-1 cup grated swiss cheese
-1/2 cup slivered almonds

Dressing:
-1 tsp dried mustard
-1 tsp salt
-1 1/2 Tbs poppy seeds
-1/3 C red wine vinegar
-1 C vegatable oil

Directions:
Toss ingredients together. Mix dressing well and pour over salad just before serving.

Watergate Salad

1 pkg pistachio pudding mix
1 can (8 oz) crushed pineapple in juice, undrained
1 Cup vanilla yogurt
2 Cups thawed cool whip topping

Stir dry pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover. Refrigerate at least 1 hour.

Balsamic Gorgonzola and Fig Salad

Really fancy, but really simple. Just combine the following:

Figs, cut and quartered (we used dried figs.)
Spinach leaves
Prosciutto
Crumbled Gorgonzola cheese
Balsamic vinegar
Olive Oil
Cracked Black Pepper

Cafe Rio Recipes

Penny emailed this to me the other day so I thought I would throw it on here for all to enjoy.
CAFÉ RIO STYLE CHICKEN SALAD

It makes 8 servings; it’s brand specific for weight watchers fans, if followed exactly each serving is 6 points. Enjoy!!!

LIME RICE:
1 cup dry rice cooked in 2 cups Swanson’s 100% fat free Chicken Broth
1 minced garlic clove
1 tsp. finely grated lime zest
2 tbsp. lime juice
½ tsp. kosher salt
Combine all ingredients and cook in Rice cooker.
2 tbsp. minced cilantro (optional, add after cooking)
(yields 8 (1/4 cup) servings)

CHICKEN:
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
1 can (small) green enchilada sauce
1 tsp. cumin
Kosher salt to taste
Combine in slow cooker and cook on low 10-12 hours (meat will shred itself from the moisture)
(yields 8 (1/2 cup) servings)

BLACK BEANS:
2 15.5 OZ. cans Great Value black beans
1 tomato chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic minced
½ tsp. kosher salt
Combine and bring to a boil, reduce heat and simmer 20 minutes
(yields 8 (1/2 cup) servings)

LETTUCE:
16 cups, chopped (or shredded)

PICO DE GALLO:
2 tomatoes
½ onion
¼ to ½ green bell pepper
A few springs of cilantro
Kosher salt to taste
Chop all, mix together, and refrigerate at least 1 hour
Option add lime, garlic salt and salt

DRESSING:
1 (8 oz.) bottle hidden Valley fat free ranch dressing/ or hidden valley dry packet (it needs to be made)
1 tbsp. lime juice
3 to 4 tomatillos (quartered)
1 to 2 crushed garlic cloves
¼ to ½ cup un-chopped fresh cilantro
Combine in blender. Blend until smooth, refrigerate at least 1 hour before serving.
(8 servings, 2 tbsp)

TO SERVE:
Layer 2 cups lettuce, ¼ cup rice, ½ cup Chicken, ½ cup beans, and 2 tbsp. Pico de Gallo. Top with 2-3 tbsp. of dressing and enjoy!

Greek Pasta Salad

Ingredients:
8 oz. Orzo Pasta, cooked
1/2 C. Feta cheese
1/4 C. chopped fresh rosemary
2-3 cloves of garlic, crushed
1/4 C. Olive Oil
1/2 C. Toasted pine nuts
juice of one lemon
salt and pepper to taste

Mix all together, serve.