Crunchy Romaine Strawberry Salad

I was looking on my computer for some saved recipes I had and I came across this recipe 3 different times.  As in, I had typed it up and saved it three different times forgetting that I had already typed it up before. Obviously this recipe is good enough for me to want to save it and type it up several times. This is a really great crowd pleaser too.  It looks so fresh and colorful with the green leaves and bright red strawberries.  I love the sweet and savory contrast you get with each bite you take. *This recipe came from a Taste of Home magazine where it had one first prize in a salad recipe contest.

Crunchy Romaine Strawberry Salad

Ingredients:

1 package (3 ounces) ramen noodles

1 cup chopped walnuts

1/4 cup butter

1/4 cup canola oil

1/4 cup sugar

2 tablespoons red wine vinegar

1/2 teaspoon soy sauce

8 cups torn romaine

1/2 cup chopped green onions

2 cups fresh strawberries, sliced

Directions:

Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a small skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

    For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Yield: 12 servings.

Cafe Rio Salad

This is one of my all time favorite recipes.  It takes a little bit of work but it is so worth it.  We tend to have leftovers for a few days and even though I am not a huge fan of leftovers this meal tastes better the longer it sits in the fridge (but not too long...).

Cafe Rio Salad

Chicken:


1 small bottle zetsy Italian dressing


1 T chili powder


1 T cumin


3 cloves of garlic


5 lbs chicken (about 3 large chicken breasts)



Add everything in a crockpot and cook for 4 hours. Shred chicken and then cook 1 more hour.



 

Rice:


3 cups water


4 tsp chicken boullion


4 tsp minced garlic


1/2 bunch cilantro


1 can green chiles


1/4 tsp salt


1 T butter


1/2 onion


3 cups minute rice (or 1 1/4 cups regular)



Blend cilantro, onions, garlic and chiles in a food processor. Boil water, add all ingredients. Simmer for 30 minutes, stirring occasionally.

To make Salad:

Layer:
A tortilla (melt cheese on top), chicken, rice, beans, salad greens, add any salad toppings you wish, like olives, tomatoes, cheese, and dressing. You can put tortilla chips on top, or cut corn tortillas into thin strips and bake them until they're crispy--like at the restaurant.

 

Café Rio Salad Dressing

 

1 package Hidden Valley Ranch dressing mix


1 c. mayonnaise


1/2 c. buttermilk (or 1/2 c. canned milk)


1 c. chopped cilantro


1 c. Herdez salsa verde


2 cloves garlic, minced


1 small can green chilies


1 small can jalapenos (add to taste)


crushed red pepper (add to taste)



Blend first 7 ingredients in blender. Add jalapeno and red pepper to taste. Makes one quart. Keeps in refrigerator up to 1 1/2 weeks

Mediterranean Bulgur and Lentils-Katie's

This recipe comes from my cute friend Katie. It reminds of something my all time favorite chef Ina Garten would make, and it cooks in the crock pot! This is what she has to say about it:

This recipe is delicious! It has whole grains and it tastes very mild (except for the feta cheese). Don't let the bulgur wheat scare you away. It is essentially cracked and toasted hard winter wheat (very good for you). You can find it in most grocery stores. I like Bob's Red Mill brand or you can get it in bulk at health food stores.

Mediterranean Bulgur and Lentils

Prep time-15 minutes. Start to finish 3 hours 30 minutes. 8 main dish servings (I usually make this for the two of us and we eat it for two meals).

1 cup uncooked Bulgur wheat or cracked wheat 

½ cup Lentils sorted and rinsed

1 teaspoon ground Cumin

¼ teaspoon salt

3 cloves Garlic, finely chopped

1 can (15.25oz) whole kernel Corn, drained

2 cans (14 oz each) Vegetable or Chicken broth

2 medium tomatoes, chopped (about 1.5 cups)

½ cup chopped Kalamata Olives*

1 cup reduced fat Feta Cheese (4 oz)**

 

 *I am not a fan of kalamata olives, so I just use normal black olives. Still tastes delicious.

**In my opinion, the feta makes the dish, so if you don't like feta, this one is not for you.

 

 1. In a 3-4 quart slow cooker, mix all ingredients except tomatoes, olives and cheese.

2. Cover cook on low heat setting 3-4 hours or until Lentils are tender.

3. Stir in tomatoes and olives. Top with cheese.

1 serving: 210 calories (calories from fat 35) Total fat 4 grams ( Saturated fat 1.5 g. Trans fat 0g.) Cholesterol 0mg., Sodium 880 mg, Total Carbohydrate 33g (dietary fiber 7g. Sugars 4g.) Protein 10g. % Daily Value Vitamin A 20%, Vitamin C 8%, Calcium 8%, Iron 15%. Exchanges: 2 Starch, ½ very lean meat, ½ fat. Carbohydrate Choices: 2

Courtesy Whole Grains: Easy Everyday Recipes, The  Betty Crocker Library, published by Wiley Publishing, 2007