Pulled Pork with Cilantro Coleslaw

My Mom shared this fabulous recipe with me last week after she had it at a church function and as you can see, I wasted no time in trying it out on my family!  She was right...it was fabulous, I am not kidding!  This sandwich is  soo good!!!  We loved it!  This coleslaw is creamy and surprisingly NOT sweet like so many other recipes.  It seemed to balance the tangy BBQ pork perfectly!  This dinner was a hit and it couldn't have been easier to make!  My kind of dinner!  I can see why they served it for a church function. It would be really easy to prepare this recipe for a large group!  I guess I am getting antsy for summer,  I am already planning a backyard pool party with this sandwich in mind!  Now if only the weather would cooperate!  Today we had flurries--ugh!!  Crazy spring weather!  How is it in your neck of the woods?

Pulled Pork with Cilantro Coleslaw

Recipe Source: My Mom via Kelsey A.

Ingredients

• Cilantro Coleslaw Ingredients


• 1/2 cabbage sliced OR you can use 1 small bag of coleslaw mix (that is what is pictured)


• 1/4 c cilantro chopped


• 1/2 c sour cream


• 2 T vinegar


• 1T water


• 1/2 t salt and pepper

Instructions

1. Pulled Pork


2. There are lots of ways to make pulled pork. I like to use a Pork Butt (shoulder) roast with some fat on the bottom, but a tenderloin was used in the above picture and it worked great! The key is slow roasting. I like my crockpot or stoneware baker for creating pulled pork. Here is what I do:


3. Season your pork--try Montreal Seasoning or just some salt and pepper


4. Place in crockpot (or heavy pan or stoneware baker) with about a cup of water (or I use chicken broth)


5. It using crockpot cook on low for 6-8 or high for 4-5. If using the oven--bake at 300 for 3-4 hours, depending on the size of meat you use. Cook until is can be shredded. Drain off the excess liquid if there is any and remove any fat. Once you shred it, add your favorite BBQ sauce. We like Sweet Baby Rays. YUM!


6. Mix sour cream vinegar, water, salt and pepper.


7. Pour over cabbage and mix well.


8. Serve a scoop of the coleslaw over the BBQ sauce smothered pulled pork in split bun. Enjoy!

3.2.1311

 

 

Crunchy Coleslaw Salad

 

Don't laugh at this half gone bowl  of salad--but we were dishing up when I realized that I had never posted this new family favorite, so I quickly snapped a picture before it was all gone.  This is one of those recipes that is a keeper and should be shared:)  Last summer at our family reunion (the one that was cut short for me when Cannon broke his arm) my husband's cousin Janet brought this amazing salad!  Luckily I had a few minutes prior to the accident to try my plate full of yummy food before we were off to the hospital:)  I usually skip the typical "raman salad" but I kept hearing everyone say how it was the best, especially alongside the pulled pork. so I of course had to try it for myself!  Good thing too--it was so tasty!!  I loved it.  In fact, I only was able to have a couple of bites before we took off and I craved more!  Janet was sweet enough to share her recipe and I have made it several times since.  It is great with slow roasted shredded pork with our without  BBQ sauce.  Try this favorite shredded pork roast recipe here.  YUM!  This really is the best and SO easy to make!  Hope you enjoy. Thanks so much Janet!!

My family dinner menu is up here.  Still using these planning and shopping sheets.  Print free here:)

Crunchy Coleslaw Salad

Author: Melanie

Ingredients

• MIX & SET ASIDE:


• 1 bag pre-cut coleslaw cabbage


• 4 sliced green onion


• MIX IN SEPERATE BOWL


• Break up the noodles from a package of Top Ramen Chicken Noodle Soup


• 1/2 cup toasted slivered almonds


• 2 TB toasted sesame seeds


• DRESSING:


• 1/3 cup vegetable oil


• 3 TB sugar


• 3 TB vinegar


• 1/2 tsp salt


• 1/2 tsp pepper


• add the small packet of seasonings from the Top Ramen Chicken Noodle Soup package

Instructions

1. Mix and set aside: 1 bag pre-cut coleslaw cabbage, 4 sliced green onion


2. Mix in a separate bowl: Break up the noodles from a package of Top Ramen Chicken Noodle Soup, 1/2 cup toasted slivered almonds, 2 TB toasted sesame seeds (*to toast --put in a dry fry pan on medium heat and stir until warm and fragrant)


3. Mix all together and toss with dressing right before serving.  Enjoy!

3.2.2802

 

Classic Chicken Salad

 

I really love a good chicken salad, don't you?!  It is my favorite way to use some leftover rotisserie chicken.  You can add whatever fruit or nuts you have on hand and viola you have a wonderful little meal in minutes!  When I serve this for a luncheon or party I use croissants (YUM), but I don't keep those on hand, so most of the time I enjoy this salad on a bed of greens.  This really is the perfect classic chicken salad recipe--nothing fancy, just plain good!  I will add this advice, get good quality mayo--it really does make a huge difference:)

 

Classic Chicken Salad

Author: Melanie

Recipe Source:  adapted from a Martha Stewart recipe I follow this recipe somewhat loosely--it serves as a guide:)  You can double or triple it and ...make adjustments according to your tastes and mood!   I love to make this salad with my leftover rotisserie chicken--yum!

Ingredients

• 1 cup diced chicken


• 1  tablespoon minced red onion


• 1 heaping tablespoon minced celery


• 1 teaspoons chopped fresh flat-leaf parsley (I rarely add this--it is good though)


• 1 teaspoons freshly squeezed lemon juice


• 2 teaspoons mayonnaise or more


• 1/2 teaspoon Dijon mustard


• Dash of hot sauce--optional


• Coarse salt and ground pepper, to taste

Instructions

1. OPTIONAL stir ins before serving:  slivered almonds, sliced grapes, and/or chopped apples


2. Put all ingredients in a bowl and gently stir to combine.


3. The nuts and fruit should be added right before serving.


4. Enjoy on a bed of lettuce, croissant, in a wrap, pita pocket, or on your favorite sandwich bread.  The possibilities are endless!  The filling (without the nuts and fruit) is also wonderful as a chicken melt--just spread on a piece of bread , follow with a slice of cheese and put under the broiler for a quick toast. YUM!


5. Hope you enjoy!

3.2.2802

Summer Grape Salad

During this most recent visit to Utah, my mother-in-law introduced me to this fabulous grape salad.  It's so yummy, I love it! You have the creamy and sweet base, the juicy and tart grapes and the crunch of pecans.  Easy to make, looks delish and tastes like picnic perfection.  Simply fab.

Summer Grape Salad

Author: Brittany

*This easily doubles. Or if you like it more creamy, (less grapes) just double the cream cheese/sour cream/sugar and add grapes until desired consistency.

Ingredients

• 2 bunches of red or green grapes *get firm and juicy ones!


• 4 oz. cream cheese, room temperature


• 8 oz. sour cream


• 3 Tb sugar


• brown sugar for sprinkling on top


• chopped pecans for sprinkling on top

Instructions

1. Wash and dry grapes, remove from stems.


2. Whip together cream cheese, sour cream and sugar until smooth.


3. Fold in grapes.


4. Sprinkle desired amount of brown sugar and chopped pecans on top immediately before serving.

3.2.2802

Celebration Salad

This is the BEST salad for a big gathering. It couldn't be easier to make (no chopping or work involved!) and everyone LOVES it!  Seriously , whenever I bring it to a party or gathering people ask me for the recipe!  You can easily pick up the ingredients at the grocery store, dump it all in a big bowl and pour on the dressing.  Viola,  done!  This would be perfect for pot lucks, family reunions, tail gating or any big gathering.  When you look at the ingredients list you may not think it sounds great with the coleslaw mix in there, but just trust me, it is fantastic!!  I want to thank my sweet friend Starlie who shared this recipe with me years ago ...it  has become a family favorite ever since!

Hope you have a wonderful 4th of July!  My sisters and I are all together  at my parents here in Utah.  We are having a wonderful time with lots and lots of little cousins around!  Pretty sweet!  We will definitely be making this salad:)



 

Celebration Salad

Author: Melanie

Ingredients

• 1 bag of romaine salad mix


• 1 bag of baby spinach


• 1 bag of coleslaw


• 1 container of honey roasted peanuts (MUST be honey roasted!) (1 cup or so)


• 1 bag of craisins (1 cup or so)


• 1 bottle of Brianna"s Poppyseed dressing

Instructions

1. Toss spinach, lettuce, coleslaw in a large bowl.


2. Sprinkle on a generous amount of honey roasted peanuts and craisins, to your liking.


3. When ready to serve pour on dressing and toss!  YUM!

3.2.2802

 

Sizzling Chicken Fajita Salad

Oh my my my this recipe was FANTASTIC!  Seriously the perfect summer evening meal!  I followed this recipe to the tee and we loved it, but I was thinking...the chicken from this amazing Chili's fajita recipe we posted here would be awesome with this salad too!  Next time I make the Chili's fajitas I will just make a double batch and freeze half the chicken in the marinade for making this yummy salad another time.  That would be  a time saver for sure!  Also, I think that some cheese would be a great addition...maybe Cotija (Mexican crumbling cheese) or grated pepper jack...YUM!!   Anyway, this salad really hit the spot and the leftovers the next day were just as good!

In other news, I shared an additional recipe (of sorts) on Melandboys today...last week on an especially hot day while my boys were red faced trying to play street hockey I made this old 'Cowboy Elixir using Apple Cider Vinegar, ' that claims to refresh and magically energize you after hours spent working in the sun.  Supposedly it is an old trick of cowboys and field hands that really works.  Have you heard of this?  I  guess Apple Cider vinegar has some amazing health benefits.  Crazy!

Sizzling Chicken Fajita Salad
submitted by Melanie~www.thesisterscafe.com

Salad Ingredients:
12oz chicken breasts, cut into strips
1/2 onion, thinly sliced
1 zucchini, cut into sticks or 1 bell pepper, sliced
1 Tablespoon canola or vegetable oil, divided
6 cups chopped romaine lettuce
1 tomato, cut into wedges
1/2 avocado, chopped
garnish with cheese (Cotija or Pepperjack) if desired

For the marinade:
juice of 1/2 lime
1-1/2 Tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapaeno, seeded and minced
2 Tablespoons chopped cilantro

For the Cilantro-Lime Vinaigrette:
juice of 1/2 lime
1/4 cup cilantro
2 Tablespoons canola or vegetabke oil
1 Tablespoon red wine vinegar
1 garlic clove
salt & pepper

Directions: 

1. Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.


2. Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.


3. Heat 1/2 Tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through, about another minute or two. Remove chicken to a plate and set aside.


4. Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.


5. Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette.  Enjoy

Recipe Source:  Iowa Girl Eats

Fiesta Chicken Salad

My husband loves cabbage.  He'll even just eat it shredded with a little ranch dressing.  I used to cringe when he did this, because I thought I hated cabbage. I think I got that ridiculous idea in my head as a little kid and never really gave cabbage a chance after that. You probably know what I mean.  I think everyone has a food like that.  (My exception being cabbage in Colcannon, which I have always loved!).  Since marrying my husband, I have slowly warmed up to this once hated vegetable.  My brother-in-law turned me onto throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage... I found I love cabbage!  Now I am always on the look out for new ways to use it.  Our friend, Darla Evanson, gave me this fabulous salad recipe last summer, and even though there is a nice long list of ingredients,what stood out to me? Cabbage!  I made this Fiesta Chicken Salad immediately... then again and again.  Even though there is a long list of ingredients, it really doesn't take too long to quickly chop everything up and throw it together.  This salad is ultra healthy, bright, unusual, and absolutely delicious.  The cabbage flavor is on the subtle side, but it adds a unique flavor to the salad that really is the secret, I think.  I add a bit more chicken when I am serving it as a main course, and a little less when it will be a side dish.  Pumpkin seeds are great (and would be perfect in it for Thanksgiving dinner), but sunflower seeds are cheaper, still yummy, and definitely easier to find at the local grocery stores.  Shallots can be found at almost all grocery stores and really are better in this dressing.  I used a sweet onion once when I forgot to pick up shallots, and it was a little too "oniony" but still worked well as an emergency replacement in the dressing.  So if you haven't decided on your Thanksgiving salads yet this year...  you might want to consider this one!

PS If you are in need of catering this holiday season, check out Darla Evanson.  Everything  made from scratch and super affordable!

Fiesta Chicken Salad
Submitted by Mindy ~ The Sisters Cafe

3 cups red leaf or romaine lettuce
3 cups thinly sliced cabbage
1+ cup diced or shredded grilled chicken breast  (Rotisserie chicken works great)
2 plum tomatoes, cut up
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 avocado, chopped
1/3 cup crumbled tortilla chips
1/4 cup corn kernels (I've used more when I have fresh garden corn, and it was great)
1/4 cup shelled, roasted pumpkin seeds or sunflower seeds
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
salt and pepper to taste
garnish with chopped cilantro if desired

Vinaigrette
1/2 cup chopped shallots
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup olive oil

Mix salad ingredients together and toss with dressing.  Use freshly ground pepper and kosher salt to taste.

   

Cilantro, Lime, Avocado, Corn and Tomato Salad

We've been eating this salad almost constantly lately in an effort to use up all those yummy garden tomatoes.  We seriously love it.    This salad is simple, healthy, and oh-so-good.  And best of all, it comes together fast! My dad and husband crack me up telling me over and over again that it is one of their favorite dips.  I keep reminding them that it is a salad, but they kind of won me over when they talked me into "garnishing" my salad with tortilla chips.  Turns out, this salad can stand on its own two feet as a dip, as well.  And honestly, I'll let my husband call veggies anything he wants as long as he eats them, right?

( I would probably chop all the ingredients a little smaller if I were serving it as a dip).

Cilantro, Lime, Avocado, Corn and Tomato Salad
Submitted by Mindy ~ The Sisters Cafe

2 cups of grape tomatoes cut in halves
1 ripe avocado, chopped
2 cups of corn (fresh off the cob is best)
2 tablespoons fresh cilantro, chopped

Lime Dressing:
Juice of 1 lime (~3 tablespoons)
3 tablespoons vegetable oil
Salt and freshly ground pepper, to taste
Dash of cayenne pepper

Combine the tomato halves, chopped avocado, corn, and chopped cilantro in a bowl.  Set aside.  Whisk all the dressing ingredients in a small bowl.  Drizzle over salad, then gently mix (to avoid mashing the avocados) until well coated.   Let the salad sit for 10-15 minutes prior to serving to allow the flavors to mingle.

Celery Seed Salad

A couple of years ago my son's  teacher, Mrs Ellis shared this with me after we had her over for dinner one night and we discussed our favorite recipes.  Coleman had told her about the Sisters Cafe and so it got us on the topic of cooking :)  She said this has been a family favorite for years and I was excited to try it.  Well, she copied it down and put it in his backpack later in the week and he did give it to me, but I hate to admit that I lost before I could ever make it.  Well, I recently cleaned out my recipe binders and lo and behold I had slipped into the salad section.  I guess I was more organized that I thought:)  I never looked there--that would be too easy!  I scoured the kitchen and sunroom and finally decided that in the afterschool rush it had mysteriously dissapeared! As soon as I discovered the long lost dressing recipe, I whipped it up and we enjoyed this wonderful salad with our dinner.   I can see why the Ellis family loves it so much!  It is sweet, tangy, unique and delicious!   I  just love a good salad this time of year, don't you?  Thank you Mrs Ellis for being such a wonderful teacher and for sharing this yummy recipe with us!

Celery Seed Salad
submitted by Melanie~The Sisters Cafe

2 c sugar (I use less-usually leave off a 1/3-1/2 c)
3/4 c white vinegar
1 1/2 tsp celery seed
1 1/2 tsp black pepper
1/2 c mayonaise
1/4 c prepared mustard (we like Dijon)
1 1/2 c vegetable oil

Mix in blender.  Makes 1 qt.

*Since this makes so much, feel free to half the recipe.  I have done that with great results!

Serve on top:
Mixed greens
toasted pecans
red onion
White Jack or Feta Cheese
Strawberries (also good: blackberries, mangos, peaches,or necterines)

She wrote on the recipe that they like it on ALL salads! Yum!

KFC Cole Slaw

Here is a recipe for back to school barbecues, end of summer celebrations, and any other excuse you can think of for eating some really great coleslaw.  My husband loves KFC cole slaw.  And if either of us love something at a restaurant, sooner or later I start trying to make it at home.  I have absolutely no idea if this is really even close to the KFC Cole Slaw recipe, but it is pretty darn good.  In fact, my husband and I think it is actually much better than KFC!  I've made it with and without onion.  I definitely prefer onion, but for those who are not onion lovers (like my in-laws) this cole slaw is still really good without.

KFC Coleslaw
Submitted by Mindy ~ The Sisters Cafe

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups chopped cabbage (about 1 head)
1/4 cup shredded carrot
2 tablespoons minced onion (optional)

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl.  Whisk until smooth. Add the cabbage, carrots, and the onion.  Mix well.  Cover and refrigerate for at least two hours before serving.  Serves 10-12 people.

Recipe Source: http: Top Secret Recipes

Panzanella Caprise

The classic Panzanella salad was created by Italians to use up leftover bread, but I think it is so good, that I actually buy bread just  to make it:)  I tried this combination of the classic panzanella and the Insalata Caprise salads (a favorite of mine--recipe here) last week and it was fantastic! The crunchy-on-the-outside-and-chewy-in-the-middle homemade croutons that perfectly soak up the tasty vinaigrette,  the garden vegetables, and fresh mozzarella came together for the perfect summer dinner! Obviously, this salad is very flexible.  Throw in whatever vegetables you like.  Sweet pepper would be wonderful. You can swap out the fresh mozzarella for Parmesan or whatever cheese you love.  Also--you could try different vinegars in the dressing to change the flavor a bit.  For fun twist next time, I think I will add some crisp  bacon for a Panzanella BLT salad!  My boys would love that!

I can not believe that our summer is coming to an end.  My boys (all 5) start school next week!!  I am a little sad, but we have had a great summer, so I can't complain.  I finally posted all about our trip to Boston, and Palmayra New York on Melandboys here and here. Have you been to those places?   It was a fantastic trip.  How has your summer been?  Has it gone by too fast or not fast enough?

Well, I have to admit that I am not wanting to say goodbye to the slow and easy days of summer!  At least we have all the wonderful garden bounty to enjoy for awhile:)  This dish is definitely summer in a bowl, don't you think?!  Hope you enjoy!

Panzanella Caprese
submitted by Melanie~The Sisters Cafe

1 small French bread or boule, cut into 1 inch cubes (about 6 cups)
3 TB olive oil
1 tsp kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2 inch thick
1/2 red onion, cut in half and thinly sliced
1 small ball of fresh mozzarella, cubed
15 large Basil leaves, coarsely chopped

Vinaigrette
1 tsp minced garlic
1/2 tsp Dijon mustard
3 TB White Balsamic vinegar (you could use regular--it will just darken the dressing)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Heat the oil in a large saute pan.  Add the bread and salt;  cook over low to medium heat tossing frequently, for 10-15 minutes or until nicely browned.  Add more oil if needed.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, onion, mozzarella, and basil.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for about a half an hour for the flavors to blend.

**A few recipe notes--My basil plant died this year--so I used that fresh chopped basil in a tube.  Have you ever seen that over in the produce section by the fresh herbs?  I love it and keep a tube in my fridge all year long.  It is a great find.  It tastes great, but isn't as pretty as freshly chopped leaves.  Also, I was out of purple onion so I used a sweet white one.

Recipe Source:  Adapted a Barefoot Contessa recipe

The Steakhouse Wedge Salad

My husband's all time favorite salad is the 'Wedge' with blue cheese dressing.  When he goes to a steakhouse this is the salad that he always orders.  Since he travels and entertains frequently with work, he goes to a lot of different restaurants all over the country and therefore has tried A LOT of wedge salads.  I only mention this because on Father's Day this year I presented him with my version of the Wedge and guess what?! He proclaimed it to be "the best" he had ever had!  I was so happy, because let me tell you it is hard to compete with fancy pants restaurants, you know?!.  Although my husband is sweet to always compliment my cooking, I know that it is usually a far cry from the meals he has out on the town:)  Since this was a triumph, I of course had to share the recipe with you all! This is a man loving salad, seriously, I am not kidding!  This is simple to make, especially if you are like me and keep the fabulous Buttermilk Dressing (aka Ranch) on hand at all times!  The Wedge Salad would be a great addition for your 4th of July Cookouts!  Hope you have a great holiday!

The Steakhouse Wedge Salad
submitted by Melanie~The Sisters Cafe

1 iceberg lettuce-washed, cored and cut into 6-8 wedges, depending on the size
crumbled bacon
sliced green onion
diced tomatoes
Homemade Buttermilk Dressing (aka ranch)--but this one is the BEST!
Blue Cheese crumbles

Place each iceberg lettuce wedge on salad plates.

Next spoon some of the Blue Cheese crumbles into your Buttermilk Dressing and stir to combine. (I simply poured the desired amount of dressing in  a bowl before adding the cheese)  This is according to your taste.  My husband LOVES Blue Cheese so I used a lot in his dressing, but for my boys who are not big blue cheese fans, I just drizzled with the dressing sans cheese.

Top with crumbled bacon, sliced green onions, and tomatoes.  Sprinkle on additional Blue Cheese, if desired.  Finish with some freshly ground pepper.  ENJOY!

4th of July Fruit Platters: Patriotic Fruit Flag and Watermelon Stars

I'll tell you what.  These 4th of July fruit platters were a hit at my house!  I asked my cute 4 year old nephew what I had on the platter, and he rattled off: bananas, watermelon and blueberries.  So then I rephrased my question, "Okay, but what does it look like?"  His little face peered down at the platter for a moment in concentration, then his face lit up and he announced, "A FLAG!!!"  He then thoroughly enjoyed eating that patriotic fruit with just about everyone else at our party.  Whether you have an Independence Day celebration with kiddos or with adults, I guarantee patriotic themed fruit platters will steal the show!  Besides, they're just fun!

Patriotic Fruit Flag

Rectangular Platter
Blueberries (can substitute blackberries)
Watermelon (can substitute strawberries or cherries)
Bananas (can substitute honeydew)

Arrange blueberries in the upper left corner of the platter.  Use the watermelon to form the red stripes and the bananas to form the white stripes on your flag. Enjoy!

Watermelon Stars

Star shaped cookie cutters (or other shapes depending on the holiday/event)
Watermelon, sliced widthwise

Using the cookie cutters, cut the stars out of the watermelon slices.  Arrange on a platter or in a bowl with other fresh fruit.  I think the watermelon stars look the best for the 4th of July with some blue - like blueberries or blackberries.  So cute!

Chinese Cabbage Salad

My friend Kelly first introduced this yummy salad to me.  My husband loves it so much that it was actually him that begged the recipe from her!  We love cabbage at our house and the little wrinkles in nappa cabbage seem to hold on great to the delicious dressing.  This recipe is perfect for baby or wedding showers, or any big get-together really.  If you want to add some oomph then throw in a few roasted chicken breasts cut up.  We had that for dinner one night and it was fantastic!

Chinese Cabbage Salad
submitted by Brittany ~ The Sisters Cafe

2 1/2 pounds nappa cabbage, thinly sliced
1 bunch green onions, thinly sliced
2 1/2 packages ramen noodles
6 Tb butter
1/4 C sliced almonds
1/4 C sesame seeds

Dressing:
3/4 C peanut oil*
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
 
Toss cabbage and green onions together in a large serving bowl. Open Ramen noodles and place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat mallet or rolling pin.   Heat a large skillet over medium high heat. Melt the butter and then add almonds,  sesame seeds and Ramen noodles.  Cook the mixture stirring frequently until it becomes a golden brown.  Set the crunchy mixture aside to cool.

Pour sugar, peanut oil*,  soy sauce and rice vinegar into a medium saucepan.  Bring the mixture to a rolling boil over medium high heat. Let it boil for one minute. Then set it aside to cool. When you are ready to serve, toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to  coat. Serve immediately. 

*If you do not have peanut oil you can do this:

Place 3 T of peanut butter into a glass measuring cup and pour canola oil over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.  Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.  Stir until the peanut butter dissolves.

Recipe source: adapted from Jamie Cooks It Up!

Grapefruit and Avocado Salad with Grapefruit Vinaigrette

This salad is not only super healthy, it is incredibly easy and really, really good!  I couldn't stop eating it.  The key to this salad is great grapefruit.  Don't bother making it with sour and bitter grapefruit.  Wait until you've bought a bag of those sweet, juicy grapefruit that are like eating candy.  You know the kind.  I think this salad would be great jazzed up with some kind of sugared nuts, too... maybe pecans or almonds?  I'm excited to experiment.  This recipe came from one of those recipe stands in the produce section at the grocery store.  I tried a few others a long time ago and they were awful.  So I'm glad I didn't let past prejudice stop me from trying this one!

Grapefruit and Avocado Salad with Grapefruit Vinaigrette
Submitted by Mindy ~ The Sisters Cafe

2 pink grapefruit, divided
1/4 cup white vinegar
3 Tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon canola oil
5 cups mixed salad greens or spinach
1/2 ripe avocado, peeled and pitted and cut into 1 inch cubes

Peel 1 grapefruit and cut into sections; discard pith.  Peel remaining grapefruit; reserve half.  Cut remaining grapefruit half into sections; discard pith.  Squeeze juice from reserved grapefruit half into small bowl. (As you see in the picture, I find it much easier to just cut the grapefruit in half and using a serrated grapefruit spoon, remove the half wedges from the halves.  Not as pretty as a full peeled wedge though.)

Whisk together grapefruit juice, vinegar, honey, salt, and pepper.  Add oil, whisking constantly until blended.

Place salad greens on a serving platter or in a large bowl.  Arrange grapefruit sections over greens.  Sprinkle with avocado and drizzle with dressing.  Serve immediately.

Serves 5.

Per serving: 118 calories (30% calories from fat), 4g fat, 1g saturated fat, 125mg sodium, 22g carbohydrate, 3g fiber, 2g protein

Pear Salad with Blueberry Vinaigrette

I love this salad. I can't believe we haven't posted it yet!  It's a salad to make when you need a little "Wow!"  It's beautiful, totally delicious, and  so unique with the blueberry vinaigrette.  Seriously a fabulous salad.  Erin made this salad for me when I came to visit her several years ago.  I loved it!  I didn't cook much then, but when I started... I was thrilled to find out the recipe was in a cookbook I already had.  The cookbook was one put together by the ladies in our church ward growing up which made it valuable just because I loved so many of the women.  And once I started making their recipes, I was reminded of what great cooks they were too!  This particular pear salad came from Darla Evanson who is a fabulous cook and the nicest person.

Pear Salad with Blueberry Vinaigrette
Submitted by Mindy ~ The Sisters Cafe

2 bags mixed baby greens (or Spring Mix)
2 pears: peeled, cored and thinly sliced
1 cup sunflower, shelled and roasted or toasted pine nuts
1 cup crumbled Gorgonzola or Feta cheese
2 cans mandarin oranges, drained
1/2 cup red onion, thinly sliced
8 ounces shaved fresh Parmesan cheese

On a large serving platter toss greens, sunflower seeds, Gorgonzola, oranges, and red onions gently.  Carefully arrange the pear slices over the top of greens.  Sprinkle cheese on top.  Serve with vinaigrette on the side.

Blueberry Vinaigrette
1/2 cup blueberry vinegar* or white wine vinegar
1/2 teaspoon dry mustard
1/2 cup fresh or frozen blueberries
1/2 cup sugar
1 teaspoon poppy seeds
1/2 cup oil

Put in the blender and then add poppy seeds.  Serve with salad.

*To make blueberry vinegar:
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf

Place blueberries in a small saucepan and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.  Remove from heat; cover and let stand for 4 hours.  Strain mixture through fine sieve, and discard solids.  Cover and chill.

Quinoa, Avocado and Grilled Corn Salad with Cilantro Vinaigrette

 I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you.  (oops)  I came across the picture and remembered how amazingly delicious it was! If you want to make it now,  I have noticed in the freezer section you can still buy corn on the cob.  Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year!  Another option is just leaving the corn out.  There were still lots of other ingredients to make a great salad without it.  I love that quinoa is so high in protein.  It makes it a great replacement for meat in a meal.  This salad makes the perfect lunch or dinner!  Yum!  I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way.  It is better to dress it right before eating, in my opinion.  The original recipe did not have quinoa in it, and I loved it.  So you could always try it both ways!  Hope you enjoy. :)

Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe

2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Recipe Source: adapted from authenticsuburbangourmet.blogspot.com

Apple and Spinach Salad

This is an easy, flavorful salad that has been a favorite of mine for years.  I got the recipe from my mom, who got it from Melanie. I wanted to make it the other day, and so I jumped on the old Sisters Cafe thinking it would be here.  (For some reason it seems to much easier to look it up on The Sisters Cafe than to look in my cupboard.)  It wasn't here... so I thought I'd better remedy that!  I was always amazed that a salad dressing made from just two ingredients could be so good!  Oh but it is. I add blackberries when they are on sale, but most often I leave them out.  Oh and this salad keeps pretty well, too.  I usually eat any leftovers the next day, and it isn't all wilty yet.  (PS Melanie says that she likes to put on more dressing than I have pictured.  Just toss it to your own preference!)

Tip: I don't really like stinking up my whole house for days just to make a little bacon.  Especially if I have company coming over.  So when I need to make bacon, I usually make a lot.  Then I crumble it and freeze it in bags for salads or soups like this one (or this one or this one).  One less step at the busy dinner hour is always a good thing, right?

Apple and Spinach Salad
Submitted by Mindy ~ The Sisters Cafe

1-2 packages of spinach
2 tart apples, diced (I like Granny Smith, but some type of red apple looks pretty and tastes good too)
1/4 red onion, very thinly sliced
1 cup grated Swiss cheese
8 slices bacon, cooked crisp and crumbled
1 1/2 cups sliced mushrooms
6 ounces blackberries (optional)

Dressing:
2/3 cup mayonnaise
1/3 cup orange juice concentrate

Combine mayonnaise and orange juice concentrate and mix well.  Toss into salad just before serving.

Bleu Cheese and Pear Salad with Candied Walnuts

This salad is a fantastic blend of sweet pears, crunchy nuts, tart dressing, and the bite of bleu cheese.  I just served it at a dinner party I hosted and everyone loved it.   Make the candied walnuts and dressing ahead of time and then it is a cinch to throw together... and tastes gourmet.  Hope you enjoy!

Bleu Cheese and Pear Salad with Candied Walnuts
submitted by Brittany ~ The Sisters Cafe

1 large head of romaine lettuce, cut in bite-size pieces
4 Bosch pears, peeled and diced
½ red onion, sliced very thinly
8 oz. bleu cheese, crumbled
1/2 cup walnut halves
¼ cup sugar 

In a skillet over medium heat, stir ½ cup walnuts together with ¼ cup sugar.  Continue stirring gently until sugar has melted, coated the walnuts, and started to caramelize.  Carefully transfer to Silpat or wax paper.  Allow to cool.  Break into pieces. 

Dressing:
½ cup olive oil
6 Tb red wine vinegar
1 Tb plus 1 tsp white sugar
1 Tb Dijon mustard
1-2 cloves garlic, chopped
1 tsp salt
fresh ground black pepper to taste

In a large serving bowl, layer lettuce, pears, red onion and blue cheese.  Pour dressing over salad, sprinkle with candied walnuts and serve.  (Or if you’re serving individual portions, toss together lettuce, onion, pears, and dressing. Arrange on plates then sprinkle with bleu cheese and candied walnuts.)

Yield: 8 servings

Mom's Potato Salad

This is my Mom's potato salad - a wonderful classic recipe that is perfect for all those family barbecues and backyard parties with friends.  We usually add a few dill pickles chopped up too!

 

Mom's Potato Salad
submitted by Brittany ~ The Sister's Cafe

2 lbs potatoes (about 6 medium)
1 1/4 cups mayonnaise
1 Tb white vinegar
1 Tb regular prepared mustard
1 tsp salt
1/4 tsp pepper
1 cup chopped celery (about 2 medium stalks)
1/2 cup finely chopped onion
6 hard boiled eggs, chopped

Boil potatoes, with skins on, until barely fork tender.  (You don't want to overcook the potatoes or they will tend to mush and fall apart when you try to cut them in chunks.)  Remove from hot water and allow to cool.  Once cooled, peel and cut into 1-2 inch chunks.   Stir together mayonnaise, vinegar, mustard, salt and pepper.  In a large bowl combine potatoes, celery, onion, and chopped eggs.  Pour mayonnaise mixture over the top and gently stir together until the potatoes are well coated.  Place in refrigerator until time to serve. 
*If you add a few dill pickles chopped, decrease salt to 1/2 tsp.