Tag: DRESSING

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD


16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

  • In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste


  • In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.


ASSEMBLY

  • Drizzle the dressing over the pasta salad and toss until coated in the dressing.
  • Serve immediately.


NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

  • Add all ingredients to food processor.
  • Pulse 2-3 minutes.
  • Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

  • Heat oil in large skillet over medium high heat.
  • Add squash.
  • Season with FRESH ground sea salt and black pepper.
  • Sprinkle with garlic powder and rosemary.
  • Cook 5-7 minutes until squash is tender.
  • Remove from heat and cool completely.

 

  • Add the remaining ingredients, except croutons, to a large salad bowl.
  • Add cooled squash and croutons, tossing well, but gently.
  • Serve and Enjoy!

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING ~ BLOG 365.273

COPYCAT RED ROBIN EVERYTHING CAESAR DRESSING

1 cup DUKE’s mayonnaise
2-3 tablespoons heavy cream
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
Zest of 1 LARGE lemon
1/4 cup+ FINELY grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons EVERYTHING bagel spice
FRESH ground sea salt and black pepper, to taste

  • Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce and anchovy paste in a small bowl.
  • Mix in the minced garlic and grated Parmesan cheese until well combined.
  • Add the EVERYTHING bagel spice and whisk until the dressing is smooth.
  • Whisk to thin to your desired consistency with heavy cream.
  • Season to taste with FRESH ground sea salt and black pepper
  • Refrigerate for at least 30 minutes to allow the flavors to meld. 

I recently received a comment from a woman who said she’s a kitchen manager at Red Robin and she really simplified the recipe! She said they use a  1 gallon tub of Ken’s Caesar dressing and 1 cup of Everything seasoning 🙂

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.

LAYERED SALAD ~ BLOG 366.345

With all the potential possibilities this recipe looks like a football play at times, but it’s actually a salad I first had at a church potluck many years ago. I have made it ever since and adapted it time and time again to accommodate our tastes.

It adapts easily and lends itself to many a theme. When I make it Mexican I add rinsed and drained black beans and I’ll use a frozen Mexican corn instead of the peas. I’ll also use a taco blend grated cheese instead as well as adding taco seasoning to the dressing.

You can also make this fruity by using fruit flavored yogurts instead of the mayonnaise and substituting frozen fruit for the frozen peas.

Maybe replace a bit of the torn lettuce with spinach, add some hard boiled eggs slices, pickled beets and/or add some mustard to the dressing layer. Be creative and use your imagination to add your favorites and make your own combinations.

LAYERED SALAD

DRESSING
3/4 cup mayonnaise
Scant 1/4 cup sour cream
1 tablespoon apple cider vinegar
2 tablespoons sugar
FRESH ground sea salt and black pepper, to taste

  • Whisk together until smooth. Set aside.

SALAD
4 cups torn iceberg lettuce (I like a combo of romaine and butter lettuce)
1 medium Vidalia onion, chopped (I like a combo of red and green onions)
1 small red pepper, cleaned and chopped
1 small green pepper, cleaned and chopped
1 (10 ounce) bag frozen peas
1 medium cucumber, peeled and chopped
1 medium tomato, chopped
1 cup craisins
3/4 pound bacon, cooked and crumbled
1 1/2 cup FINELY grated cheddar (I like a combo of star cheddar and Monterey Jack)

  • Layer accordingly with the lettuce on the bottom and cheese on top.
  • Cover tightly with plastic wrap.
  • Chill 6-12 hours or even overnight.
  • Toss and serve immediately.

NOTE:

  • While it takes a bit more time, you can make this in individual bowls for company presentation.
  • You can also add crispy onions or croutons just before serving for a crispy element.

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

SPICED APPLE SALAD ~ BLOG 366.226

ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

  • Preheat oven to 375°.
  • Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
  • Sprinkle with cinnamon.
  • Roast 20-30 minutes until tender, stirring occasionally.
  • Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

  • In a large bowl, combine salad greens and apricots.
  • Drizzle dressing over salad and toss to coat.
  • Divide mixture among 6-8 plates.
  • Top with goat cheese and roasted apples.
  • Sprinkle with candied walnuts.
  • Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.

PEA SALAD ~ BLOG 366.135

I believe this creamy, flavorful dish made with sweet baby peas, cheddar cheese, bacon, and red onion comes from EVERY southern grandmother’s recipe box. You’ve probably had it dozens of times at potlucks, church socials or picnics.

PEA SALAD
4 cups frozen peas, thawed and rinsed
8 slices bacon cooked and crumbled
1/2-1 cup (depending on your taste) diced ham
½ cup cheddar cheese shredded
⅓ + cup red onion diced

DRESSING
⅓ cup mayonnaise
½ cup sour cream
1 tablespoon sugar
1 tablespoon apple cider vinegar
FRESH ground sea salt & pepper, to taste (we like it a bit heavier)

  • 
In a large bowl, whisk together mayonnaise, sour cream, sugar, and vinegar.
  • Season with FRESH ground sea salt and black pepper.
  • Fold in peas, most of the bacon pieces, ham (if your like), red onions and most of the cheese to the bowl and gently stir to coat.

  • Refrigerate at least 2 hours before serving.
  • Season to taste with additional salt & pepper.
  • 
Garnish with additional bacon and cheese. 

NOTES:

  • To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
  • Leftover salad can be stored in the fridge for up to 4 days, but stir to mix before serving.

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

  • Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
  • Whisk in sour cream and avocado oil until well blended.
  • Fold in chives.
  • Thin with milk to desired consistency.

 

  • In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
  • Fold in toasted bread pieces.
  • Season to taste with FRESH ground salt and pepper.
  • Drizzle with dressing.
  • Garnish with additional chives and ENJOY!

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

I originally copy catted this recipe (literally jotting down each and every ingredient as I ate the salad) from a favorite TEX MEX haunt in Texas, Chuy’s (1982), not to be confused with Chuy’s (1975)  a favorite haunt from the west coast. For several years they had a tug-o-war over the name, but somehow they both still exist.

It has since become a family favorite that we make A LOT during the spring and summer in particular.

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 Lime

RE-VISTED MEXICAN COBB SALAD

AND then I originally posted this recipe for a beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was a few years ago and then I updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving