BLT Salad

 Ingredients

• 3 cups shredded Lacinto kale, no stems
• 1 teaspoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• kosher salt
• black pepper, to taste
• 2 large eggs
• 4 strips cooked center cut bacon, chopped
• 2 ounces sliced avocado
• 10 grape tomatoes, halved

• In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
• Cook eggs to desired likeness, I prefer them soft boiled. How to Make Perfect Eggs in the Instant Pot.
• Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
• Finish with pinch of salt and pepper.

I used spinach, not kale and I did an over easy fried egg, not a boiled egg. She has it under breakfast, I have it for lunch! 

https://www.skinnytaste.com/breakfast-blt-salad/ 

Greek Pasta Salad

Dressing
2/3 cup olive oil
3 TBS vinegar
2 tsp basil leaves
2 TBS chopped green onion
2 TBS Parmesan
1/2 tsp salt and pepper
1/4 tsp oregano

Blend together

Salad
3 cups cooked pasta
1 medium red and green pepper
1 medium tomato
1/2 cup black olives
6oz feta

Pour dressing over salad and refrigerate for one hour.

Doug's Recommended Cold Oriental Noodle Salad

From cooks.com

Says Doug: "This is a good food for summer, where you want cold foods. You cut the scrambled eggs and cucumbers into very thin strips and eat them with chilled noodles. Delicious!"

8 oz. dried somen noodles
1 tbsp. sesame seed oil
1 lb. shrimp, shelled & deveined
1 tsp. oil
1 egg, beaten
1 Japanese cucumber, thinly sliced
Oriental Dressing (see below)

Cook noodles in boiling water 3 minutes, or until tender, stirring occasionally; drain. Place noodles in a large bowl and toss lightly with sesame oil; cover and refrigerate. Cook shrimp in boiling water for 2 minutes. Place in ice water, then pat dry and refrigerate.In a small skillet heat oil, pour in egg and make a thin sheet of scrambled egg. Cut into strips. Arrange noodles, shrimp, egg and cucumber on serving platter. Accompany with Oriental Dressing.

ORIENTAL DRESSING:

1/4 c. rice vinegar
2 tbsp. shoyu
4 tsp. sesame oil
1 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. minced ginger
1/2 tsp. minced garlic

Combine all ingredients; mix well. Makes 1/2 cup.

Southwest Pasta Salad

Heather shared this on the Stay's recipe blog a while ago and we just tried it. Steve and I loved it, the kids didn't really like it. I halved the recipe and it made a ton for us. I did not half the dressing.

She added this: I put *asterisks* around ingredients I usually leave out and {brackets} around ingredients I like to add

Cook 1 pound tricolor pasta until al dente; do not overcook

In a large bowl, combine the pasta with

½ cup finely chopped red onions

*½ green pepper, finely chopped*

1 cup frozen or canned corn(I just use a whole can of corn)

¼ cup chopped fresh cilantro

1 small can chopped green chili peppers (sometimes I leave these out and it's still good)

1 15 oz. can kidney beans, or black beans rinsed and drained (I still use the whole can, even when I half the recipe)

4 ounces cubed or shredded cheese (cheddar, taco mix, or colby jack works well)

{half to a whole avocado}

{one or two tomatoes, or some salsa}

{one or two whole green onions}

{chopped black olives}

{some chicken that I stir fried in garlic powder, chili powder, and oregano)

Whisk together these sauce ingredients in small bowl and then pour over those in the large bowl

3 Tbsp olive oil

3 Tbsp chicken or vegetable broth

5 Tbsp white-wine vinegar

3 Tbsp tomato sauce (or spaghetti sauce)

2 cloves minced garlic

1 Tbsp chili powder

1 tsp salt

1 tsp dried oregano

I got this from my Sister-in-Law, Jessilyn and she got it here. It is by far one of my favorite salads! It was amazing! While I was eating it for dinner the first time, all I could think was that I couldn't wait for lunch tomorrow when I could have more! :)
Rachel, it calls for bacon. I'm sorry. But I can tell you that it was still amzing with out the bacon because I didn't have any bacon when I made this and it was amazing.
Hope you all enjoy!!

Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon

INGREDIENTS

Salad:
• 16 ounces baby spinach
• ½ small red onion, slivered (see note about tempering the onion flavor)
• 6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
• 1 cup Feta cheese crumbles, more or less to taste
• 1 cup dried cranberries or cherries, more or less to taste
• 1-2 Honey Crisp apples, cored and sliced thin (I used Gala because it's what I had
Sweet Spicy Nuts:
• 1 cup chopped walnuts or pecans
• 1/3 cup granulated sugar
• Pinch of cayenne (more to taste if you want)
• Pinch of salt
Red Wine Vinaigrette:
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 clove of garlic, pressed or finely minced
• 1-2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt, more or less to taste
• Fresh cracked pepper to taste

DIRECTIONS

1. For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.
2. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
3. To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!

Broccoli and Cranberry Salad

Ingredients

5 cups broccoli florets, cut in to 1/2 in pieces

1/2 cup red onion (I use less than 1/4 and reg onion)

1 cup sharp cheddar cheese shredded (I use 1/2 cup)

1 cup cooked bacon, crumbled (I use 1/2 cup)

1 cup sunflower seeds (again, I use 1/2 cup)

3/4 cup dried cranberries (I use 1/2 to 3/4 cup)

Dressing

1 cup salad dressing or mayo (you guessed it! 1/2 cup is all I use)

1/4 cup sugar

2 Tbs. red wine vinegar

1/2 tsp salt

1/4 tsp pepper

Directions

1. Combine all the salad ingredients in a large mixing bowl and mix well

2. Combine dressing ingredients in a small mixing bowl.

1. Mix until thoroughly combined using a ford or wire whisk.
2. Add dressing to salad and mix well
3. Refrigerate 1 hour.

I tried it the correct way the first time and found out that it was way too much mayo and adjusted everything else to my taste.