Pasta Salad

1 # or box of pasta (I like using the bow tie pasta)

Newman's Olive oil & vinegar dressing

2 bell peppers

2 cucumber

2 jars of marinated artichoke hearts (quartered)
cherry tomatoes

crumbled feta

Cook pasta, strain and put in a mixing bowl to chill.  I will add a little bit of the salad dressing so that the noodles don't stick to each other as it's cooling.  Cut the rest of your veggies, except for the artichoke hearts...I leave those quartered.  Add everything to the bowl with the pasta and store in your fridge.  Can make this a day or 2 a head of time.

FYI - there are no real measurements to this, I don't use all of the dressing, just enough to coat the pasta & veggies

Best-Ever Chinese Chicken Salad

All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Yield
Makes 6 to 8 servings

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds
Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:308 (56% from fat)
Protein:15g
Fat:19g (sat 3.1)
Carbohydrate:20g
Fiber:4g
Sodium:317mg
Cholesterol:36mg
Found here

Country Gourmet Curry Rice Chicken Salad

Via the West from the San Jose Mercury news

Yummy salad!!!

Dressing:
1/4 cup red wine vinegar
2 tsp brown sugar
1 tsp sea salt
2 tsp minced garlic
1 TBSP curry powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
3/4 tsp turmeric
1/2 cup olive oil


Rice:
1 cup brown rice
1 3/4 cup chicken stock
(I use the Trader Joe's brown rice from the freezer section and just cook in microwave)

Salad:
1 pound boneless chicken cut into bite size pieces
1 tsp curry powder
1/2 tsp salt
2 TBSP vegetable oil
1/4 cup celery, diced
1/2 cup carrots, graded
1/3 cup apple, diced
1/3 cup red onion, diced
1/4 cup parsley, minced
1/4 cup red bell pepper, diced
2/3 cup toasted walnuts
3/4 cup seedless red grapes

Mix dressing in a canning jar and shake with the lid on.

cook the brown rice

Toss the raw chicken in the curry powder & salt and cook in the vegetable oil over medium heat.

Mix the remaining ingredients with rice and cooked chicken. Toss in the dressing and refrigerate.

Serves 4-6 people

Asian Salad Dressing

asian salad dressing
3 cups mayonnaise
1/2 cup soy sauce
3/4 cup sugar
1 1/2 tsp pepper
1 1/2 Tab sesame seeds
1 Tab sesame oil-Blend all ingredients in a blender (or bowl) until combined. Dress with a cabbage salad of julienned carrots, sliced cucumbers and chopped tomatoes. Makes a lot! -about 4 cups.

Recipe found here

Fruited Chicken Salad

4 cups diced cooked chicken
1-15 ounce can chunks pineapple
1 cup chopped celery
1-11 ounce can mandarin oranges
1/2 cup pitted black olives (optional - I always leave these out)
1/2 cup chopped green or red bell pepper
2 TBSP grated yellow onion
1/2-3/4 cup mayo
1 TBSP prepared mustard
1-5 ounce can chow mein noodles - the crunchy kind (don't add until you are ready to serve)

Mix everything together expect for the noodles. Chill for 1 hour. Add noodles once you are ready to serve. Serve with crackers or make a sandwich. Very good!