Honey Lime Dressing 'Ohana Polynesian Resort

This dressing was served on a green salad our last night in WDW.  It's the perfect combination of tart and sweet.
 
Ingredients:

1/2 C honey
1 tsp dry mustard
1 tsp salt
1/2 C cider vinegar
1/4 C lime juice
1/4 C diced onion
1 C canola oil
Method:
Place all ingredients except oil in food processor and blend until
smooth. Slowly add oil until it is well incorporated into the
dressing. Makes 2 Cup.

Fruity Curry Chicken Salad

I got celery, grapes and yummy bread in my Bountiful Basket this morning so I went looking for a highly reviewed Chicken Salad recipe and found this one.  It was delicious!  Definitely a keeper!!

 

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped (I omitted)
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins (I used Craisins)
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans (I used slivered almonds)
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Spinach and Chicken Pasta Salad

From the Recipe Shoebox.

The ingredients:
1 box (16-oz) bow tie pasta, cooked al dente
2 cups cooked chicken, shredded or diced (I used 2 Costco cans (12.5-oz. each))
1 bunch green onions, chopped
1 bag (9-oz.) baby spinach leaves, chopped
3/4 cup honey roasted peanuts
3/4 cup Craisins
2 cans (11-oz. each) mandarin oranges, drained

MARINADE:
1/2 cup olive oil
1 cup teriyaki sauce
2/3 cup white vinegar
6 Tbs. sugar
1/2 tsp. salt
1/2 tsp. pepper
Directions:  For marinade, combine ingredients and mix thoroughly.  Set aside.

For salad, mix together cooked pasta, cooked chicken, chopped spinach, and chopped green onions in a large bowl or large Ziploc bag.  Pour marinade over pasta and chicken mixture, stir well, and allow to marinate for 2-3 hours in the refrigerator.

To serve, heap a generous portion of the chicken, spinach, and pasta mixture onto a plate.  Sprinkle with peanuts, Craisins, and mandarin oranges over all.  Makes 8 servings.  Enjoy! 

Girls Camp Pulled Pork & Spicy Coleslaw

(Linda Fernandez)

This was one of my favorites of all the amazing meals we prepared and served at Girls Camp. Delicious!
 
dry rub:
3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T Kosher salt

5-7 lb pork butt or pork cushions

combine ingredients for dry rub....cover all sides of pork with rub.  Cover and refrigerate overnight.  Preheat oven to 300° and roast pork, covered, 6 hours.  Thermometer inserted in thickest part should read 170°.  Shred and pour mop sauce over meat.


Serve with Spicy Coleslaw:

1 head green cabbage
2 carrots, grated
1 sweet red onion, thinly sliced
2 green onions, sliced

1 1/2 c mayonaisse
1/4 c mustard
1 T cider vinegar
1 lemon, juiced
pinch of sugar
several dashes hot sauce
kosher salt
cracked pepper

Quinoa Edamame Salad

The dressing on this salad smells as good as it tastes.  I sent Erin & Ashlynn door-to-door until they located light olive oil since I didn't have grapeseed or flax oil and my delicious locally-produced olive oil is extra virgin.  It was worth the effort!  YUMMY!

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (I used regular quinoa)

2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame
4 green onions, thinly sliced
½ c. chopped peanuts (for garnish)

Cook quinoa.  While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

Cook edamame.  Toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Chicken Pasta Salad

I halved this recipe for my family of three eaters and we still had plenty of left-overs. Everyone loved it - and they couldn't tell I'd used whole wheat noodles which is a bonus!  Will definitely make again.  Perfect summer meal.

 

From the Recipe Shoebox.

The ingredients:
1 lb. cooked, shredded chicken (I used 1 pint canned chicken)
1 lb. cooked rotini noodles (I used whole wheat bow tie)
2 heads broccoli, finely chopped (the smaller the better)
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving (I usually am not organized enough to do this and it still gets devoured). Serves 8 - 10.

Chicken Mango Rice Salad

This yummy salad contains many of my favorite things so I had no doubt it would be good.  The flavor the first day was amazing.  The second day it was a little dry.  I used a quart of canned chicken and it was too much (and probably contributed to the dryness).  Use less next time.  Also try chunks instead of shredded.

(www.recipeshoebox.com)

1 1/2 c rice (before cooking)
3 c water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh cilantro, chopped

1 1/4 t salt
3/4 t pepper
3 1/2 T lime juice (juice of 2 limes)
1/3 c olive oil

Cook rice as directed.  Set aside.

Add cooled, diced chicken breasts to rice, then add mango, avocado and chopped cilantro.  Toss together, then in a separate bowl combine the lime juice, olive oil, salt and pepper and pour over the chicken / rice / fruit mixture.  Stir until just combined.  Serve cold or at room temperature.  Serves 8.

Sesame Mandarin Quinoa Salad

1 c uncooked quinoa
1/3 c olive oil
1 T Balsamic vinegar
1 T Splenda
2 T sesame oil
1/2 c chopped sweet peppers
1/4 c green onion
1/4 c fresh parsley**
1/4 c crumbled Feta
1 c mandarin oranges

Prepare quinoa according to package directions. Transfer to bowl to cool. Whisk dressing ingredients and pour over cooled quinoa. Mix. Add peppers, onion, parsley, feta and oranges. Refrigerate. Serves 4.

** I prefer cilantro (of course!)