I made this stuff up! Cooking with Mimi

Crunchy Chinese Chicken Salad

This is an old recipe and I had it last year at a gathering and wanted to make it for Tim's graduation weekend. I will be making it often. I shredded the cabbage in the food processor. It was so yummy no photo but it's worth the effort.

Crunchy Chinese Chicken Salad

For the Salad

• 1 head of Cabbage Shredded or thinly sliced
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 1/4 cup cilantro leaves
• 3 tablespoons toasted almonds, sliced
• 2 (3 ounce) packages uncooked oriental flavor instant ramen noodles (save 1 seasoning mix packet for the dressing) crushed
• 2 cups chicken breasts, cooked and cubed

 

For the dressing

 

• 1/2 cup sesame oil
  
• 4 tablespoons sugar
• 1/2 teaspoon fresh ground pepper
• 6 tablespoons rice vinegar
  
• 1 teaspoon fresh ginger root, minced
  

Directions

1. Combine salad ingredients in a large bowl.
2. Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
3. Mix well.
4. Refrigerate overnight or several hours.

Spinach and Pear Salad with Pomegranate Dressing

This is the salad we made for New Year's Eve. Very refreshing and different with the pomegranate in it! The original recipe called for walnuts, blech poor people nuts! I substituted pecan pie candied pecans. Yummy!
Spinach and Pear Salad with Pomegranate Dressing

1 medium garlic clove, minced

2 teaspoons olive oil

1 teaspoon white balsamic vinegar

2 tablespoons pomegranate juice

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

5 ounces baby spinach

1 medium pears, cored and cut into slices ( Anjou or Bartlett)

1/4 cup candied pecans, chopped

2 tablespoons pomegranate seeds, fresh

1 ounce parmesan cheese, shaved

Directions

1. whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
2. Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
3. Drizzle the dressing over the salad and toss again.
4. Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

Tortellini pasta salad

We made this salad up for the 4th of July party we went to. We didn't really have a recipe just made it up as we went along. It turned out really tasty. I'm guessing at amounts we used but it's not rocket science you can add or take away as your taste suits you. Enjoy!

• 1 pkg dried or fresh tortellini
• 1 bottle italian dressing (caeser would work also) we used almost the whole bottle. It really depends on the tortellini you use to see whether it soaks the dressing up or not.
• 1/4 cup Pesto (If you don't have pesto it's okay to just use dressing but I like the pesto)
• 2 handfuls Arugula
•  Handful Fresh Basil
• 1 container Grape Tomatoes cut in half
• 1 Red, or Orange Pepper chopped up
• 1 Cucumber diced up
• 3/4 cup Feta Cheese (Bleu Cheese would work also)
• 1 can Black Olives sliced
• 1-2 jars Artichoke Hearts
• Salt to taste 
• Pepper to taste

Cook Tortellini as directed on package. After it's done, rinse it with cold water. If the tortellini is hot when you add the dressing it will make your salad dry out. Chop up the rest of the ingredients and toss your salad together. Chill for 4 hours. Check and see if it needs more dressing and add as needed. Enjoy!

 

Mexican Chopped Chicken Salad

This is from the back of the Ranch two pack at Costco. When we were there the other day Mom saw this recipe but didn't have her glasses on but I had bought Ranch Dressing the last time I was Costco so I will share the recipe here because it sounds yummy.

Mexican Chopped Chicken Salad

• 6 cups Shredded Lettuce
• 3 cups Tortilla Chips, crushed
• 2 cups Cubed cooked Chicken
• 1 1/2 cups Canned Kidney Beans, rinsed and drained
• 1/2 cup Hidden Valley Ranch Dressing
• 1/2 cup Shredded Cheese
• Tomatoes and Olives for garnish

Combine all ingredients and toss in large bowl. Garnish with Tomatoes and Olives. I would add some corn if you had it also! Enjoy!

Cheesecake Factory Chopped Salad

This is my favorite chopped salad. It's hearty enough to be a great summertime meal. Enjoy!

 

Chopped Salad

• 12 cups chopped Romaine lettuce
• 2 cups diced grilled chicken breast
• 4 roma tomatoes seeded and diced (I use cherry tomatoes instead it's easier)
• 2 medium avacados pitted and chopped
• 1 cup cooked or frozen thawed corn kernels
• 1/2 cup bacon
• 3/4 cup blue cheese crumbles
• 1 Granny Smith Apple

Vinagerette Dressing (note, I buy the Newman's vinagerette dressing and then add honey and dijon mustard to it to make this recipe quicker but here's the original recipe)

In a small food processor 1/2 cup olive oil, 3 Tbsp Balsalmic Vinegar, 1 generous tsp dijon mustard, 1 Tbsp chopped shallots, 1 clove garlic crushed, and 1/2 tsp sea salt and pepper. Process and then toss with above ingredients.

This is my favorite chopped salad. It's hearty enough to be a great summertime meal. Enjoy!

 

Chopped Salad

• 12 cups chopped Romaine lettuce
• 2 cups diced grilled chicken breast
• 4 roma tomatoes seeded and diced (I use cherry tomatoes instead it's easier)
• 2 medium avacados pitted and chopped
• 1 cup cooked or frozen thawed corn kernels
• 1/2 cup bacon
• 3/4 cup blue cheese crumbles
• 1 Granny Smith Apple

Vinagerette Dressing (note, I buy the Newman's vinagerette dressing and then add honey and dijon mustard to it to make this recipe quicker but here's the original recipe)

In a small food processor 1/2 cup olive oil, 3 Tbsp Balsalmic Vinegar, 1 generous tsp dijon mustard, 1 Tbsp chopped shallots, 1 clove garlic crushed, and 1/2 tsp sea salt and pepper. Process and then toss with above ingredients.

Romaine Salad with Creamy Dill Dressing

This was a very yummy dressing. Served along side the bbq salmon it was a wonderful pair. The original recipe called for onion but I didn't put any in mine. I also added fresh dill in the actual salad which made it really good. I wouldn't add the dressing to it until you're ready for to eat it. Enjoy!

Romaine Salad With a Creamy Dill Dressing

10 min | 10 min prep

SERVES 12

• 8 cups torn romaine lettuce
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced and separated into rings

Dressing

• 1/2 cup evaporated milk
• 1/2 cup vegetable oil
• 3-4 tablespoons cider vinegar
• 2 teaspoons fresh dill, minced
• 1/2 teaspoon onion salt
• 1/2 teaspoon dried onions, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon pepper

1. In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.

Pam's Chicken Salad

If you've ever had this it's a religious experience and you understand. A friend requested the recipe so here it is. To be fair Pam is just an outright amazing cook but she doesn't use measurements so some of these measurements are guesses. You have to do this to your taste or to how you remember Pam's tasting.

Pam's Chicken Salad

• 1 lb cooked Chicken breasts, seasoned with Johnny's Seasoning salt, or montreal Chicken seasoning and dill weed 
• 1 cup Best Foods Mayonaise (no substitutions, you have to use the Best Foods, trust me)
• Sliced Almonds
• Dill to taste
• Grapes, or Craisins (your choice)
• Onion (optional)
• Celery (optional) 
• Diced Waterchestnuts
• Juice from 1 lime 
• Salt to taste
• Pepper to taste

Cube up Chicken once it has cooled and rested. Don't try to cut it up while it's hot because it will dry out. Add your onions diced up well, some of us don't care for onions so Pam doesn't always add them but a little gives it flavor, so you can add what you like to your own taste. This goes for the dill, salt and pepper also. Add your grapes or craisins. Add your mayonaise until the mixture starts to come together. It may take more mayo it may take a bit less, it depends on your mixture.

Now if you plan on eating this right away add your sliced almonds, otherwise I would recommend waiting to add them until right before you eat this otherwise they get soggy.