Smokey Chicken Caesar Salad

I found this recipe by Kathy B. and thought it looked really good.

1 Tbsp VE Caesar Dressing
1 Tbsp mayonnaise
1/8 cup milk
1/8 cup olive oil
1/4 tsp VE Chipotle Chili (use less if you don't want it too hot)
1 Tbsp freshly squeezed lime juice
1 head Romaine lettuce
1 tomato
2 carrots
1/2 cucumber
1/2 cup smoked Gouda cheese, diced
2 chicken breasts

1. Mix together the first 6 ingredients for the dressing.
2. Chop veggies.
3. Top with dressing and cheese. Toss to coat well.
4. Grill chicken breasts (season with Smoked Chili Grilling Sauce) until juices run clear. Slice and place chicken on top of the salad. Serve.

Quick Caesar Dressing

1 Tbsp VE Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)

Mix all ingredients together then pour over salad.

Super Simple Pasta Salad

Even kids will eat this one!
Colored rotini pasta
1 stalk chopped celery
1/2 pepper chopped (Red or Green)
1 green onion chopped
1/2 cup mayonnaise
1/4 cup fresh Parmesan cheese
1 tsp VE Pasta Seasoning
1 tsp VE Herb and garlic
1 tsp VE 3 Onion Mix

1. Cook Pasta according to instructions on box.
2. Mix together remaining ingredients and mix into cooked pasta.

Tri-Colour Italian Pasta Salad

Serves 12
4 cups bite-sized pasta - your choice
2 cups broccoli florets
1 recipe prepared VE Verde Vinaigrette
1 red and 1 green pepper, coarsely diced
2 cups halved cherry tomatoes
1 cup cubed Mozzarella cheese
VE Giardino Sea Salt
VE Garlic Pepper, to taste

1. Cook pasta according to package directions.
2. Steam broccoli until tender crisp and refresh under cold water. Drain and set aside.
3. Whisk VE Verde Vinaigrette in mixing bowl. Add peppers, cherry tomatoes, cubed Mozzarella, drained pasta and broccoli florets to bowl, tossing to coat.
4. Season to taste with VE Giardino Sea Salt and VE Garlic Pepper.

Simple Pasta Salad

Colored rotini pasta
1/2 pepper chopped (use red or yellow for added color)
1 stalk chopped celery
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 teaspoon VE Herb and garlic
1/4 cup fresh parmesan cheese
1 teaspoon VE 3 onion mix
1 teaspoon VE Pasta seasoning

1. Combine pasta, pepper, celery and onion. Set aside.
2. Combine ingredients for dressing. Add to pasta mixture; toss to combine. Chill before serving.

Festive Tossed Salad

Dressing
1/2 cup sugar
1/2 tsp VE Sea Salt
1-2 tsp VE 3 Onion Dip Mix
2 Tbsp Lemon Juice
1/3 cup VE Raspberry Vinegar
2/3 cup olive oil
2-3 tsp poppy seeds

Combine sugar, salt, Onion Dip Mix, Lemon juice and raspberry together in a blender. Blend until will mixed. Mix in olive oil and poppy seeds then set aside.

Salad
10 cups Romaine Lettuce
1 medium pear, cubed
1 cup Swiss cheese, shredded (opt.)
1/2 cup dried cranberries or VE Dried Fruit
1 medium apple, cubed
1 cup cashews, chopped

Put salad ingredients in a large salad bowl and toss. Pour prepared dressing over salad and serve immediately.

Pesto Pasta Salad

Penne noodles
sliced black olives
diced fresh tomatoes
Parmesan cheese or Feta
1 Tbsp Olive oil
1 Tbsp VE Pesto Herb Mix

1. Cook noodles according to instructions. Drain.
2. Mix prepared pesto and add to the noodles with the other ingredients. Serve either warm or cold.

Couscous Salad

Serves 6
2 cups cooked couscous
6 green onions, chopped
2 medium sized tomatoes, seeded & cut into small pieces
1 cup cucumber, seeded & chopped
2 cup cooked garbanzo beans
1 cup parsley, chopped

DRESSING:
3/4 cup olive oil
1/2 cup fresh lemon juice
2 cloves minced garlic
1 tsp Dijon mustard
1 Tbsp VE Hummus Seasoning

1. Mix together salad ingredients.
2. Mix together ingredients for Dressing. Pour Dressing on salad and toss.

Chili Lime Corn Salad

by Andrea Buckley
3-4 cups frozen corn
1 large red pepper, diced
1/2 cup fresh cilantro, chopped
1 cup light tasting oil
2 tbsp VE Chili Powder
1/2 tsp VE Chipotle chili
2 Tbsp of water
4 tsp of sugar
1 Tbsp grated lime or lemon rind
2/3 cup of lime or lemon juice
1/2 tsp of fine grind VE Sea Salt

1. Gently defrost corn by running warm water over. Corn should be tender and yet still cold. Put in medium sized bowl.
2. Add red pepper and cilantro.
3. Combine remaining ingredients. Mix well pour over corn mixture and serve.

Spinach Salad With Goat Cheese

1/4-cup walnut pieces
1 clove garlic
1/4 cup VE Balsamic Vinegar
1 Tbsp Dijon mustard
3/4 cup olive oil
6 slices bacon, chopped
2 bunches of spinach
1/4 cup goat cheese, cubed

1. Finely chop walnut and garlic in food processer.
2. Add balsamic vinegar and mustard until well combined.
3. With the food processor still running add oil, dressing will thicken.
4. Cook bacon until crisp. Drain and set aside.
5. Toss washed spinach with just enough dressing to coat leaves. Garnish with bacon and cubed goat cheese.

Asian Noodle Salad

Serves 6
1 -1lb (500g) package Rice Vermicelli Noodles
2 large carrots, coarsely grated
1 green and 1 red pepper, thinly sliced
4 green onions, thinly sliced
2 cups (500ml) fresh bean sprouts
1 recipe Asian Salad Dressing from VE Cruet (or make your own)

Topping:
1/2 cup (125ml) coarsely chopped peanuts
1 tbsp (15ml) VE Black Sesame Seeds

1. Boil noodles for 3 minutes, drain and rinse to cool.
2. Place noodles in bowl with next four ingredients.
3. Add Asian Salad Dressing and toss to combine.
4. Sprinkle with chopped peanuts and VE Black Sesame Seeds.

Tisha's Cajun Chicken Salad

by Tisha Richard
4 Chicken Breasts, sliced in thin strips
6 Green Onions, finely sliced
1 tsp VE Beef and Steak (rounded)
1/2 cup red bell pepper (diced)
2 tsp VE Cajun Seasoning
1/2 cup Yellow Bell Pepper (diced)
2 tsps. VE Fajita Seasoning
1/2 cup fresh Cilantro, chopped
2 ripe Papayas, cut and diced
6 Tbsp fresh squeezed lime juice

1. Mix spices with chicken strips and let marinate several hours.
2. Brown chicken strips in frying pan.
2. Mix together remaining ingredients -- except lime. Toss with warm chicken strips then sprinkle with lime juice and enjoy!