Layered Salad

Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12

Ingredients
■SALAD:
■2 heads Iceberg Lettuce, Chopped
■8 ounces, fluid Baby Spinach, Washed And Dried
■Salt And Pepper, to taste
■8 whole Hard Boiled Eggs, Chopped
■16 ounces, weight Bacon, Cooked And Chopped
■4 whole Tomatoes, Chopped
■1 bunch Green Onions, Thinly Sliced
■8 ounces, weight Cheddar Cheese, Grated
■1 bag (10 Ounce) Frozen Peas, Partially Thawed
■FOR THE DRESSING:
■½ cups (real) Mayonnaise
■½ cups Sour Cream
■1 Tablespoon Sugar (more To Taste)
Preparation Instructions
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 12 hours. Toss just before serving.

http://thepioneerwoman.com/cooking/2010/08/layered-salad/

Curried Chicken Pasta Salad

Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12

Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper

Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.

Dice/shred chicken. Drain pasta.

Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.

Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)

Chill for several hours. Serve with juicy grapes on the side.

http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Aunt Trish’s Salad Dressing

Prep Time: 5 Minutes
Cook Time:
Difficulty: Easy
Servings: 12

Ingredients
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.

http://thepioneerwoman.com/cooking/2010/05/aunt-trishs-salad-dressing/

SIMPLE, SCRUMPTIOUS CAESAR SALAD WITH QUICK GARLIC CROUTONS

Serves 4 to 6

Garlic Croutons

4 cloves garlic

A generous 1/4 cup pure olive oil

2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf

Large pinch of salt

Salad

3 romaine hearts, separated into whole leaves

2 tablespoons lemon juice

2 1/2 tablespoons mayonnaise

1/4 teaspoon Worcestershire

5 tablespoon pure olive oil

1/4 teaspoon salt

Ground black pepper to taste

1/4 cup grated Parmesan cheese (preferably Parmigiano Reggiano), plus extra for sprinkling.

1. Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube as well. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the garlic for dressing.

2. Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.

3. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.

4. Place lettuce leaves in a large bowl.

5. Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl.

6. Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)

7. Drizzle lemon mixture over lettuce; toss again.

8. Sprinkle Parmesan over greens; toss again.

9. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.

http://thepioneerwoman.com/cooking/2009/09/pams-simple-scrumptious-caesar-salad/

Pita Chip Panzanella

1 6-ounce bag Stacy’s Simply Naked Pita Chips
5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges
1/2 medium red onion, sliced very thin
1/4 cup freshly shredded Parmesan cheese
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Freshly ground black pepper
Kosher Salt

Combine pita chips, tomato wedges, onion slices, and Parmesan in a medium bowl. Mix together oil and vinegar, add a dash of salt, and pour over ingredients. Add lots of freshly ground black pepper and toss together to thoroughly combine. Cover with a tea towel or plastic wrap and allow Panzanella to sit at room temperature for 30 minutes to 1 hour before serving to make sure the pita chips absorb the flavors. Makes a fresh, filling summer salad!

http://thepioneerwoman.com/cooking/2009/07/pita-chip-panzanella/

Sundried Tomato Pasta Salad

adapted from Ina Garten

Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)
1 7-oz jar sundried tomatoes, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
salt
pepper

Salad
16 ounces corkscrew pasta
1 jar Kalamata or assorted olives
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.

http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-sundried-tomato-pasta-salad/

P-Dub’s Potato Salad

5 pounds russet potatoes (about 8 medium russets)

1 1/2 cups real mayonnaise (NOT Miracle Whip)
4 tablespoons prepared mustard (regular, Dijon, or a mixture of both)
5 green onions, sliced up to the darkest green part
8 small sweet pickles (may use dill if that’s more up your alley)
1 teaspoon kosher salt (more to taste)
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 hard boiled eggs, coarsely chopped

Cut potatoes in halves or thirds, then boil until fork tender. Drain.
Mash potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.
Serve with baked beans, coleslaw, pasta salad, burgers…and two pieces of pie.

And that’s an order.

http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/

Pioneer Woman’s Spinach Salad

3 eggs
7 slices thick cut, peppered bacon
1 small red onion (or 1/2 large onion)
1 package white button mushrooms (about 12 mushrooms)
8 ounces baby spinach, washed, dried, and large stems removed
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
Dash of salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add’l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

Spicy Peanut Pasta Salad

(Makes a bunch! Can be halved.)

1 1/2 pounds linguine
5 cloves garlic, peeled
1 cup chunky peanut butter
1 1/2 cups soy sauce
4 to 5 tablespoons red wine vinegar
6 tablespoons brown sugar
3 to 4 tablespoons red chile oil
1/4 cup olive oil
1/4 cup sesame oil (can also use 1/2 cup olive oil)
1 to 2 tablespoons toasted sesame oil (sold in the Asian aisle)
1 large bunch cilantro, roughly chopped
4 green onions, thinly sliced

Boil linguine. Drain and set aside. Keep cool or at room temperature.
Make the dressing: to a blender, add garlic, peanut butter, soy sauce, red wine vinegar, and brown sugar. Pulse until smooth. Add chile oil and pulse again until smooth.
With the food processor on, pour in other oils until mixture is smooth and pourable. Chill dressing until ready to use.
To assemble the salad, combine linguine, dressing cilantro, and green onions and toss to combine. Add dressing gradually until the noodles are sufficiently coated.

http://thepioneerwoman.com/cooking/2009/04/what-i-made-for-lunch-on-saturday/

Ginger Steak Salad

Steak Marinade:
2 tablespoons soy sauce
1 tablespoon sherry
2 minced garlic cloves
2 teaspoons brown sugar
1 rib-eye, strip, or sirloin steak
2 tablespoons olive oil

Salad Dressing:
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lime juice
2 garlic cloves, finely diced
1 generous tablespoon fresh ginger, minced
1/2 jalapeno, seeded and diced
8 ounces salad greens: baby lettuces, endive, radicchio, etc.

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients. Slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top.
Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.

http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Marinated Asparagus and Hearts of Palm

Serves 10 – 12

3 lbs. fresh asparagus
2 – 14.4 oz. hearts of palm, drained and cut into ½ inch slices
1 pint cherry tomatoes, halved

Steam asparagus till crisp tender. Cool and combine with hearts of palm and tomatoes.

Combine the following:
½ cup vegetable oil
½ cup cider or white vinegar
1 ½ teaspoon salt
1 teaspoon pepper
¼ cup sugar
¼ cup soy sauce

Pour over asparagus mixture. Chill 8 hours.

http://thepioneerwoman.com/cooking/marinated-asparagus-and-hearts-of-palm/

Patsy’s Wild Rice Salad

Serves 8

½ teaspoon salt
1 cup wild rice (real wild rice; don’t use a mixture of wild/white)
1 – 6 ounce jar marinated artichoke hearts, drained & halved
1 – 6 ounce can peas, drained (I used early June peas)
1/3 cup chopped green bell pepper
1 cup cherry tomatoes, halved

Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes.

Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.

Dressing
Combine the following ingredients and shake well. Refrigerate.

1 1/3 cup canola oil
½ cup white vinegar
¼ cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon ground white pepper
½ teaspoon dry mustard
¼ teaspoon paprika

http://thepioneerwoman.com/cooking/patsys-wild-rice-salad/

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called "mung bean sprouts")
3 sliced scallions
3 peeled, sliced cucumbers (I didn't have a cucumber for the photos above, but they're yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn't have them for the photos, but have used them before and they're…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/