Summer Salads

Please either email me your salads or add them in the comments section and I will post them on the blog. Thanks!

Southwest BBQ Chicken Salad
From: Mary Glauser

Combine the following, adding more or less of each ingredient, depending on your taste:

-romaine lettuce
-shredded cheddar cheese
-black beans, drained
-blackened corn (frozen corn, thawed and sautéed in butter in a skillet until blackened)
-grilled chicken, sprinkled with salt, pepper and taco seasoning and cut into chuncks
-tomatoes, chopped
-avocado, chopped
-ranch dressing mixed with BBQ sauce (equal parts)

Top with crispy tortilla strips and french fried onions

*To make crispy tortilla strips, cut corn tortillas into strips. Spread onto cookie sheet and toss with oil (or cooking spray) and salt. Bake at 350 until crispy. Toss frequently during baking.

BBQ Pork Salad with Summer Fruit
From: Jennie Larsen

Ingredients:

4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12 wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper

Honey Balsamic Vinaigrette:

2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil

This is the official recipe, but I use whatever fruits and veggies I have (canned mandarin oranges were great!). I'm sure any meat would be fine...it's an easy way to use leftover meat. Also, I just used regular mustard b/c that was all I had. The dressing is AWESOME!

Directions
1. For the Vinaigrette:
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.