Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

1 (15 ounce) can black beans, rinsed and drained

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings

Pesto Pasta Salad

This is a great salad to add-in extras--pine nuts, cucumber--whatever you have on hand.

Ingredients:

• 8 ounces of rotini pasta
• 1/3 cup pesto
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved
• 1/2 cup black or kalamata olives, halved
• 4 ounces of mozzarella cheese, cubed
• extra parmesan

Directions:

• Cook the pasta in salted water. Drain and rinse in cold water.
•  Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) 
• Add Parmesan and toss. Cover and refrigerate pasta until cold.
• Whisk together the mayo, sour cream, the rest of the pesto and enough milk for the consistency you need to coat the pasta.  
• Add salt and pepper, then taste and adjust seasonings as needed. Set the dressing aside.
• Add tomatoes, olives, and chunks of cheese to pasta. Top with enough dressing to coat the pasta.  
• Sprinkle with extra parmesan before serving. 
• ( You may need to add more dressing if you're going to refrigerate it before serving.  Keep the dressing in a separate container in the refrig--add before serving if necessary.)

Macaroni Salad

Everyone has a favorite macaroni salad--this is mine.  


Ingredients:
2 cups uncooked elbow macaroni
1 medium onion, chopped
2 stalks of celery, chopped
4-5 sweet pickles, chopped
2-3 hard boiled eggs, chopped
2/3 cup mayonaisse
1/8 cup white vinegar
1/8 cup juice from the pickle jar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika


Directions:

• Cook macaroni in salted water for 8 minutes. Drain.
• Combine onion, celery, pickles, and eggs in a large bowl.  Add the macaroni
• In a small bowl, combine remaining ingredients to create a dressing.  Pour over macaroni mixture and toss.
• Refrigerate for more than 4 hours or overnight.

Servings:  6

Pastor Deb's Chicken Salad

This is just a few simple ingredients, but comes together to make a yummy chicken salad. Thanks to Pastor Deb Crabtree for the recipe!

Ingredients:
2 1/2 cups chopped, cooked chicken
1 cup red grapes
1/2 cup coarsely chopped pecans
1 teaspoon salt
1 cup mayonaisse
1/2 cup whipping cream

Directions:

• Combine all ingredients and chill.

Potato Salad

Who says potato salad is only a summer food? This warm version is good any time of year.

Ingredients:
2 3/4 pounds Yukon gold potatoes
2 cups chopped onion
1/2 cup chopped celery
1/2 shredded carrot
2 hard-boiled eggs, chopped
3 slices bacon, diced
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 large eggs, lightly beaten
chopped fresh parsley

Directions:

• Bring potatoes to a boil. Reduce heat and simmer 15 minutes until tender. Cool 10 minutes; peel and chop.
• Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
• Cook bacon over medium heat until crisp. Remove with a slotted spoon; reserve 2 tablespoons bacon drippings.
• Combine sugar, water and next ingredients through beaten eggs. Stir with a whisk. Add sugar mixture to bacon drippings and cook 8 minutes over medium heat, or until slightly thick.
• Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

Servings: 8

Kimchi-style slaw

This spicy slaw is great with the porkchops above. My family likes "sweet and spicy", so I add more sugar or Splenda to the dressing.

Ingredients:
1/4 cup rice wine vinegar
1 to 2 teaspoons Sriracha
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon canola oil
1 teaspoon sea salt
1/2 teaspoon sugar
4 cups shredded Napa cabbage
1/2 cup thinly sliced green onions

Directions:

• Combine first seven ingredients in a large bowl; stir with a whisk.
• Add cabbage and green onion; toss to coat.
• Serve within 10-15 minutes.

Servings: 4-6

Orzo Salad

Now that grilling season is here, I always keep ingredients on hand for this simple salad. It's great paired with grilled chicken or pork.

Ingredients:
1 cup uncooked orzo
1/3 cup pine nuts, toasted
6 ounces feta
1 ounce goat cheese
1/2 cup sliced olives
6-8 large leaves of fresh basil
1/2 cup finely chopped onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
pinch dried taragon

Directions:

• Cook orzo according to package directions; drain.
• Combine pine nuts through onion with pasta and toss.
• Combine dressing ingredients, mixing well, and pour over pasta tossing to coat.
• Cover and refrigerate for 1-2 hours; bring to room temperature before serving.

Broccoli Salad

This is an easy make-ahead salad that's great for a potluck.

Ingredients:
1 head broccoli
1 small onion, chopped
1/3 cup sugar
2/3 lb bacon, fried and crumbled
1 small head cauliflower
2 cups Miracle Whip salad dressing
1/3 cup grated Parmesan

Directions:

• Mix together in large bowl. Cover and refrigerate for 4-6 hours.