my salad

I don't know what to call this, but it's just a salad I made up and love to eat.

hearts of romaine lettuce, chopped up
grape tomatoes, cut in half
bacon, cooked drained and crumbled
avocado, optional
cheese crumbles*
lightly salted crispy onions**
cottage cheese

Layer ingredients, except cottage cheese.  Tossing optional.  I like to eat it with cottage cheese on top instead of dressing, but it tastes good with ranch too.

*I buy a package of cheese crumbles that has monterey jack, colby and cheddar.
**Found in the produce section.

cafe rio salad

My sister-in-law, Cicily, gave me most of this recipe.  I used it for Ben’s graduation party and got tons of compliments.  People said they would pay to eat this and others thought it was catered.  It’s right on for Cafe Rio’s salad.

uncooked tortillas
colby-jack cheese, shredded
lime rice
black beans
barbacoa beef
hearts of romaine, torn up
cilantro, de-vined
creamy cilantro dressing
tortilla strips
cojita cheese
guacamole
pico de gallo
sliced limes

Cook one side of the tortilla, flip and sprinkle with colby-jack cheese.  Once the second side is cooked move to a plate.  Top with lime rice, black beans, barbacoa beef, lettuce, cilantro, creamy cilantro dressing, tortilla strips, and cojita cheese.  Add a scoop of guacamole and pico de gallo on the side.  Squeeze a lime slice over the top and enjoy!

lime rice

2 Tbsp butter
1 1/4 C rice
2 1/4 C chicken broth
3/4 tsp salt
pepper
2 small limes juice and zest
3 Tbsp cilantro, chopped
1/4 tsp cumin

Melt butter with rice in skillet.  Add the rest of the ingredients and bring to a boil.  Reduce heat, cover and cook for 20 minutes.  Makes about 4 cups cooked rice.

black beans

1 can (big #10) black beans, rinsed and drained
1 1/3 C tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh cilantro, chopped

In a nonstick skillet, cook garlic and cumin in olive oil over medium
heat until you can smell it. Add beans, tomato juice, and salt.
Continually stir until heated through. Just before serving stir in the
cilantro.

beef barbacoa

This can be made with pork, but I prefer beef.  The pork gets a little rubbery and the beef is divine! This meat would be fabulous for tacos and burritos.

4lb pork or beef roast
2-3 (8oz) cans El Pato tomato sauce
1 tsp pressed garlic
1 1/2 C brown sugar
2 tsp cumin
1 can Dr.Pepper
1/2 tsp salt
pepper

Mix all ingredients, except meat until sugar is dissolved.  Place meat in a crock pot sprayed with Pam.  Pour mixture over roast and let simmer until meat is tender and pulls away with a fork (or cook on low overnight).  Shred pork and return to liquid.

*I actually tripled this but only doubled the mixture and it was perfect.

creamy cilantro dressing

16 oz bottle LaVictoria green salsa (med)
1 pkg dry buttermilk ranch dressing
1/2 C sour cream
1/2 C mayonnaise
1/2 C buttermilk
1 C fresh cilantro
1/2 tsp minced garlic
1/8 tsp cayenne
1/2 tsp salt
2 Tbsp lime juice
1/2 tsp cumin

Blend all ingredients in a blender until smooth.  Refrigerate.  Makes about 1 quart dressing.

antipasto pasta salad

I got this recipe off America’s Test Kitchen.  It is the BEST pasta salad I have ever had, although I did tweak it a bit.

8 ounces sliced pepperoni cut in 1/4 inch strips

11 Tbsp red wine vinegar

7 Tbsp extra virgin olive oil

3 Tbsp mayonnaise

12 oz jar sliced pepperoncini*, 2Tbsp juice reserved

4 garlic cloves pressed

1/4 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

1 lb fusilli or campanelle

2 lbs white mushrooms quartered

1 1/2 C shredded provolone cheese

20-24 oz roasted red peppers, drained patted dry and chopped course

Put several paper towels on a plate.  Put pepperoni strips on top and cover with several more paper towels.  Put in the microwave for one minute.  Set aside.  Whisk 6 tablespoons of vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red, pepper flakes, salt and pepper in small bowl.  Bring 4 quarts of water to boil in a large pot.  Add 1 Tbsp salt and pasta and cook until al dente.  Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar.  Spread pasta on rimmed baking sheet, and refrigerate until chilled.  Meanwhile, bring remaining dressing to simmer in large skillet over med-high heat.  Add mushrooms and cook until they release their juices and are lightly browned.  Transfer to large bowl and cool.  Add pepperoni, provolone, roasted red peppers, pepperoncini, and cooled pasta to mushrooms and toss well.  Season with salt and pepper.  Serve at room temperature.  Salad can be refrigerated for up to 3 days.

*You can use the mild ones from vlasic, but you still need the juice from the real things to get a good tasting dressing.  The real ones give a nice bite.  I like to add a few of those and do the rest mild.

the salad

People ask me for this recipe all the time.  It is so good.  It is my step-sister, Jana’s, recipe.  It’s name is “The Salad”.

Salad:

1 head red leaf lettuce torn in bite sized pieces

1 pkg baby spinach leafs

2 gala apples chopped

2 C red grapes cut in half

1 C grated mozzarella cheese

1 lb bacon cooked crisp drained well and crumbled

1/2 C sunflower seeds shelled roasted and salted

Dressing:

1 C sugar

1/2 C apple cider vinegar

1 C salad oil

1 Tbsp poppy seeds

1 tsp dry mustard

I take the vinegar and sugar and heat in a pan on low just until the sugar dissolves.  I think the dressing tastes better and is smoother.  When ready to eat combine all ingredients, toss with dressing and serve immediately.