Mediterranean Bean Salad

 Dressing:

     1/3 C Olive Oil

     Juice from 1 large lemon (approx. 3 tbsp)

     3 tbsp red wine vinegar

     2 tsp Dijon mustard

     2 cloves garlic, minced

     1/2 tsp Oregano

     1/2 tsp sea salt (or more to taste)

     Black pepper to taste

Salad:

     1-19 oz. can cannellini (white kidney) beans, drained and rinsed

     1-19 oz. can kidney beans, drained and rinsed

     1-15 oz. can chickpeas, drained and rinsed

     Half an English cucumber, quartered and sliced

     1 pint Cherry Tomatoes, sliced

     1 bell pepper, diced (any color per preference)

     1/2 C kalamata olives, sliced

     1/2 C chopped fresh parsley

     1/2 C red onion, finely diced

     2 tbsp fresh basil, roughly chopped

     3/4 C crumbled Feta Cheese

1. In a medium bowl, whisk together all the ingredients for the dressing.

2. In a large bowl, gently mix together the beans, cucumber, tomato, bell pepper, olives, parsley, red onion, and basil.

3. Pour the dressing onto the salad and toss until everything is evenly coated. Fold in the crumbled feta. For best flavor, cover and let rest in the refrigerator for at least 2 hours. Store leftovers in a sealed container in the refrigerator and eat within 4 days.

Spiralized Veggie Mandarin Tossed Salad

Lettuce Varieties of your preference
Zucchini
Yellow Squash
Cucumber
Radish
Croutons
Bacon bits
Deli meat, sliced thinly (optional)
Canned mandarin oranges, drained
Santa Fe style seasoned tortilla strips
Brianna's New American Creamy Balsamic Dressing (available at Cooke's)

Spiralize the zucchini, yellow squash, cucumber, and radish. (I love my Veggetti Pro.)
Combine with lettuce and add remaining ingredients. Top with Brianna's dressing. Enjoy!

Fresh Corn Salad

5 ears Corn, shucked
1/2 C Red Onion, finely chopped
3 Tbsp Cider Vinegar
3 Tbsp Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 C Fresh Basil, julienned

Boil corn for 3 minutes. Remove from hot water and immerse in ice water. Cut kernels off the cob,cutting close to the cob.

Toss kernels in bowl with all remaining ingredients except basil. Toss in basil just before serving. Serve cold or at room temperature. 

Grilled Chicken Pasta Caesar Salad

One head Romaine Lettuce, chopped
Two boneless Chicken Breasts, grilled (or baked) and chopped
1 C Pasta, cooked and cooled (bowtie is recommended)
Caesar Salad Dressing
Parmesan Cheese, grated
Croutons

Toss lettuce, chicken and pasta together with salad dressing.
Top with parmesan cheese and croutons.
Serve immediately.
Adjust amounts to desired taste.
Rotisserie chicken can be used instead of the chicken breasts.
Serves 2 or 3. 

Ramen Noodle Chicken Salad

1 pkg Ramen chicken noodles, uncooked and crumbled finely

½ head of cabbage, chopped or shredded

2 cooked chicken breasts, chopped

½ C slivered almonds

4 green onions, chopped

2 Tbsp sesame seeds

Mix Together for dressing:

½ C oil

1 tsp salt

2 Tbsp sugar

3 Tbsp vinegar

seasoning packet from Ramen Noodles

½ tsp pepper

Pour dressing over the first six ingredients and marinate overnight. 

This is a great recipe for a potluck or luncheon.