Pea Salad

Becca here with a recipe that both my husband, Samuel, and I grew up eating!  I remember my mom making this as a side dish that my dad particularly enjoyed.  Samuel's paternal grandmother also makes a very similar salad, and often served it as a main dish for a quick meal when we lived right down the street from them and I was home alone a lot because my husband was traveling for work.  I am going to give a 'recipe' because I actually measured out what I used last time I made it, and I'm sure you can find a similar recipe written out somewhere, but I have never seen it in print; it's definitely a "little bit of this, little bit of that" type recipe that you can be creative with, depending on what is in your fridge, in season, or what your family's tastes prefer.  I like to make a double batch, and serve it as a quick main dish once, and then use the leftovers as a side dish, or for my husband's lunch to take to work, depending on how much is left!  I love that I can make it when I can find a few minutes of time during the day, and have dinner mostly finished when that time rolls around.  Enjoy!

I also wanted to mention that in case you missed it, I used rafflecopter to select a winner of the Redmond Real Salt giveaway and it was announced via our Thrice the Spice Facebook Page, Emily Marsh was the winner.

Pea Salad

16 ounces frozen peas (Mimaw, Samuel's grandmother only uses Le Sueur canned peas, and that saves a step of cooking the peas, so use what you prefer!  You will need two cans of peas.)
1/2 medium onion, finely chopped (I use purple onion normally)
1 cup cheese, in small cubes, or grated (I use sharp normally, and prefer cubed, but grated is quicker)
2-3 hardboiled eggs, finely chopped
2-3 slices of cooked bacon, crumbled (optional, but definitely delicious!)
2/3 cup mayonnaise (I use Vegenaise or olive oil mayo)
Salt & Pepper to taste (I use Real Salt, amount will depend on what kind of peas you used, if you used bacon, etc. :)


If using frozen peas, cook according to package instructions.  Drain cooking water off, and rinse peas in cool water.

In a large bowl, combine all other ingredients (cooked peas, onion, cheese, boiled eggs, bacon, mayonnaise).  Gently stir to combine.  Taste, and add salt and pepper as necessary.

Serve immediately, or, for best taste, let chill in the refrigerator, covered, a few hours or overnight to let flavors mingle.

Summer Pasta Salad

Hi friends!  Summer is upon us and isn't it exciting to eat some local foods?  This pasta salad is great for using what you have in your garden, or for making after a trip to the local farmer's market.  My two-year old liked this salad also, especially the sliced zucchini pieces!  It includes a homemade dressing which was delicious.  To add even more flavor the next day I drizzled some lemon juice on top of my serving and it still tasted great as left-overs! I think this would be a crowd-pleaser at a party or summer barbecue.

Summer Pasta Salad 
*Adapted from Southern Living

Ingredients:
2 cups, halved baby tomatoes
1 zucchini, thinly sliced into half moons
1 red bell pepper, chopped
1 cup fresh or frozen (thawed) corn kernels
1/2 cup thinly sliced green onions
1 8oz. package whole-wheat penne pasta
1/2 cup fresh torn cilantro

Parmesan Vinaigrette Dressing
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
2 teaspoons lemon juice (add more, according to your tastes!)
1 TB balsamic vinegar
2 garlic cloves
Salt
Pepper

*Blend dressing ingredients!  Stop and taste every minute or so.  You can easily add more lemon, salt, or pepper if you wish.  This would also be good with cilantro in the mix as well.

Directions:
Toss all salad ingredients together and then mix well with the vinaigrette.  You can add more lemon juice to the top of the salad if you wish!

Happy Eating!
Sara

Spring Salad

Hello friends! It's that lovely time of year again when salads are a MUST for dinner!  I have a quick, easy meal to share with you tonight that is great for customizing for your own family needs.  I also think making a salad bar for company would be awesome!  Everyone gets to pick and choose what they like and leave off the rest.  Win, win. 

We've been eating a lot of garden salads lately so let me share what we like to put on top.  FIRST, and most importantly, for me to eat a salad for dinner it must include protein and make me truly full!  We don't eat salads for diet reasons and don't skimp on the meatiness, so to speak.  We usually start with garden lettuce and build the salad up from there with artichokes, green olives, green onions, peppers, radishes (garden fresh!), tuna, boiled eggs, and roasted chickpeas.  All topped with a bit of EVOO and balsamic vinegar.

To make the roasted chickpeas I simply drain a can (or two or three!) of chickpeas, dry them off a bit with a kitchen towel, and then add a tablespoon or two of EVOO, a bit of spice (like Cavenders) and some salt in a bowl.  Mix well and roast at 350 'till crispy! 

I hope you'll enjoy a tasty salad this week! 

Sara 

Apple Vinaigrette

Becca here with a quick & easy vinaigrette recipe that's great for any season, especially if one of your New Years' Resolutions was to eat more healthy greens!  Salad dressings are one of my favorite things to make, especially when we have guests.  We actually have several different dressing recipes you can browse by clicking on 'salads' on the right sidebar.  I like to serve the toppings on the side, so everyone can add their favorites and make their own custom salad.  This apple vinaigrette pairs great with ingredients that are available even in the cool weather months of fall and winter; I served it with an organic spring mix, apple, roasted pecans, and dried cranberries.  Enjoy! 

Apple Vinaigrette

1/4 cup apple cider vinegar (I used unfiltered raw)
1/4 cup extra virgin olive oil
1/4 cup apple juice
3-4 fresh basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon black pepper

Combine all ingredients in food processor or blender; pulse a few times, until combined.  Refrigerate any leftovers!

Tomato Corn Salad

Becca here with a yummy dish that can be served a number of ways - as a side dish, dip for chips, or main dish.  I saw the idea to get the creaminess by blending some of the corn from this book and thought it was a great one.  It has some similar ingredients to the Black Bean Salsa our Grandma is famous for, but a slightly different taste.  They would be great to serve side by side at a party!  The salad does well keeping overnight in the fridge also. 

4 cups of corn
1/4 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon mayonnaise
salt & pepper, to taste
2 cups cherry or grape tomatoes, halved or quartered, depending on size
1 whole purple onion
1 Tablespoon dried basil

Combine 1/2 cup corn, lemon juice, and mayonnaise in food processor or blender, and pulse until creamy and smooth.  Add in olive oil, salt, and pepper while blender or processor is running.

In a medium bowl, toss together remaining ingredients (corn, tomatoes, onion, and dried basil).  Gently stir in dressing and enjoy!

'Any Season' Roasted Vegetable Spinach Salad

Becca here with a delicious salad that really is 'all season'.  I love a good summer salad with tomatoes & cucumbers, or any type of berries, but we try to eat as seasonably as possible, both for taste and cost reasons, making a lot of the traditional salad ingredients not feasible during the fall and winter months.  However, here, a recipe I based off of one in this cookbook, a variety of vegetables are roasted in a yummy balsamic vinaigrette, which is also used as the dressing.  I love any vegetables roasted, and the vinaigrette gives it an extra special touch.  In this photo I used bell pepper, squash, red onion, and carrots, but really any of your favorite veggies could be used, whatever is in season in your area or you have in the fridge waiting to be used up!  My husband is not a huge salad lover, especially a salad as a meal, but does like it when I send this packed in his lunch to eat at work.  I just put the dressing and vegetables in one container, the spinach in another, and it's super quick & easy for him to mix them together right before eating, so the salad tastes nice and fresh, no wilting!  I think this would make a great meal to serve to guests, it's easy to prep ahead of time and just roast at the last minute, and makes a beautiful presentation!  Let me know what combination of vegetables you use!

'Any Season' Roasted Vegetable Spinach Salad

4 Tablespoons balsamic vinegar
2 Tablespoons Dijon mustard
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper, to taste
6 - 8 cups mixed vegetables, cut into bite sized pieces (in this recipe I used 1 cup sliced carrots, 1 red onion, 1 red bell pepper, 1 yellow bell pepper, and 1 really large yellow squash)
6-8 ounces baby spinach leaves

Preheat oven to 450.

Combine dressing ingredients (balsamic vinegar, Dijon mustard, garlic, and olive oil) in a pint mason jar (or any container with a tight fitting lid about that size) and shake well until combined.

Place cut vegetables onto a rimmed baking sheet and drizzle with about 2/3 of the vinaigrette, being sure to leave some to use to dress the salad.

Bake at 450 about 20 minutes, stirring halfway through, or until vegetables are roasted.

Let cool slightly, about 15 minutes.  Top spinach with roasted vegetables and remaining vinaigrette to serve.  Enjoy!

Jack O' Lantern Pasta Salad Stuffed Peppers

Becca here with a fun, no-dye, no-sugar way to incorporate the upcoming fall and harvest season into your family's meal time!  I saw this idea somewhere long ago and had it saved in my mind, so I'm not sure who to give the credit to.  However, I do remember that their recipe was for cooked stuffed peppers, something I knew my children wouldn't appreciate.  They are all in agreement that cooking bell peppers "ruins them" (yes, their words, not mine).  So, I stuffed the sweet, crisp, raw peppers cut with a traditional jack o' lantern face with a simple salmon salad inside.  If you don't like salmon, you could easily substitute tuna, chicken, or just leave it out entirely.  Some of the kids picked the pepper up and ate it together with the salad, while others scooped the salad out first and then ate the salad.  Either way works!  My kids loved this seasonal treat, I hope yours do too! 

1 orange bell pepper per person
4 cups cooked pasta
1/2 cup mayonnaise
1 can (14.5 ounce) salmon, drained, bones & skin removed (OR a 7 ounce boneless, skinless can)
1 cup frozen peas
1 can (6 ounces) black olives, drained
1 cup halved cherry or grape tomatoes
salt & pepper to taste

In a large bowl, gently stir to combine all salad ingredients (cooked pasta, mayonnaise, salmon, peas, black olives, tomatoes, salt, and pepper).

Use a small paring knife to cut the very top off of each bell pepper, keeping the stem intact. 

Cut off and remove the membranes and seeds inside and attached to the top piece. 

Using the small paring knife still, carefully cut a "Jack O' Lantern face" into each bell pepper.

Use a table spoon to stuff pasta salad into each pepper, replace top, and serve immediately.

Chick Pea & Cucumber Salad

Jana here with one last Summer recipe!  If any of you have gardens that are still producing tomatoes or cucumbers, here's one more recipe for you to enjoy as you finish up these last few weeks of hot weather.  I put this salad together in minutes, and it was so delicious!  It tasted just as yummy the next day for leftovers, maybe even better! 

Chick Pea & Cucumber Salad

1 14 oz can chick peas (garbanzo beans), drained
1 large tomato, chopped
1 medium size cucumber, peeled and diced
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

1. Mix the chick peas, tomato pieces, and cucumber pieces together in a bowl.

2. In a small separate bowl, mix the olive oil, lemon juice, and seasonings.

3. Pour the 'dressing' over the salad, and toss to mix well.

Enjoy!

Freezer Friendly Coleslaw

Becca here with a yummy coleslaw recipe that's great to make for a crowd, or to freeze some for later!  And yes, at first I was skeptical about freezing coleslaw too, but it really does work!  I will note that if you use a coleslaw mix containing purple cabbage, the natural color in the cabbage will turn all of the coleslaw a bit purple, but it really does taste great!  This is more of what I would consider a "German Style" coleslaw, more vinaigrette based, as opposed to more mayonnaise based, creamy, "American Style" coleslaw.  This coleslaw would make a great side dish that is easy to transport to a picnic, family gathering, church potluck, etc.  Or you could have a German Food night and serve it with one of my favorites, German Bratwurst Dinner in the Slow Cooker.  The celery & mustard seed is what gives it the distinctive coleslaw flavor, so be sure and don't leave it out! You can use those same seeds to make easy homemade refrigerator pickles also! My family really enjoys this coleslaw, I hope yours does too!

Freezer Friendly Coleslaw

2 pound bag of coleslaw mix
1/4 cup dehydrated onions (or 1 large onion, minced)
2 cups white vinegar
1/2 cup water
2 teaspoons mustard seeds
2 teaspoons celery seeds
1 1/2 cup sugar

In a large saucepan, combine vinegar, water, mustard seeds, celery seeds, and sugar.  Bring to a boil, stirring occasionally.  Let boil for one minute.

Let cool to room temperature (or in the refrigerator overnight).  Give it a stir, and then pour vinegar mixture over cabbage, stirring well to combine.

Serve immediately, or refrigerate until ready to serve.

Alternatively, store in airtight container in the freezer, defrosting in the refrigerator the night before ready to use. 

Caesar Salad Dressing

Becca here with a recipe that I'm excited to share with you!  I love a good Caesar Salad, but finding a Caesar Salad Dressing recipe that doesn't call for raw eggs, or anchovies, or both, is rare.  And since this calls for neither, it's probably not truly authentic then, but it has a great Caesar Salad Dressing taste, and uses ingredients that you likely already have in your pantry and refrigerator!  It has the classic creamy but tangy, and makes a nice amount of dressing; perfect to be eaten in a week or two left in the refrigerator, or for dressing a large salad when you have company over.  I did some experimenting & did tweak it a bit to suit my tastes, but the original recipe was from Clean Eating for Busy Families.  Enjoy!

1/2 cup mayonnaise (I use olive oil or Veganaise)
1 1/2 Tablespoons Dijon mustard (I use Grey Poupon)
5 Tablespoons lemon juice
2 Tablespoons red wine vinegar
1/2 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt (I use Real Salt)
1/2 teaspoon Worcestershire sauce
2 Tablespoons olive oil (I use organic extra virgin olive oil)

Combine all in lidded container (I use a pint mason jar for salad dressings) and stir or shake well to combine.

Stir in the refrigerator for 1-2 weeks. 

Squash Ribbon Salad

Hi everyone!  Do you have a garden this year, or at least a generous neighbor?  Our garden has done amazingly well so far this year which means we've been overrun with squash!  What a "problem" to have, huh. :)  So, I've tried to be inventive in cooking it so that we're not eating it the same way night after night.  I've been pleased with the results!  This squash ribbon salad took just a few minutes to prepare and was crunchy, fresh, and delicious.  The food we ate with it are fish sandwiches and sweet potato fries.  You can find the recipes for the fish and sweet potato fries here!  I added freshly sliced cucumber and red onion to the sandwich, as well as my own tartar sauce.

Squash Ribbon Salad

Ingredients:
1 large yellow squash
3 TB Extra-Virgin Olive Oil (or EVOO)
2 TB lime juice
1 tsp. garlic

Directions: 
Using a vegetable peeler, peel the squash into large pieces, or "ribbons".  Stop peeling once you reach the middle with the seeds!

Mix the additional ingredients together by hand in a small bowl.

Last, pour the dressing over the squash ribbons and refrigerate.

Enjoy!
Sara

Cashew Chicken Mango Salad

Becca here with a really delicious salad that's perfect for these warm months!  I was inspired by this recipe, and found it super family friendly too, with tasty toppings like mango, cashews, chicken, and avocado.  If your kids are really resistant to the idea of a salad for dinner, you could easily serve the toppings separately in a muffin tin for a fun, healthy meal without preparing something different for them.  I make the dressing when I'm in the kitchen already earlier in the day, and use chicken from the freezer I've already cooked and frozen mango, so the salad comes together really quickly.  I use this method to quickly get nice looking chunks of avocado out of the peel with just a paring or even butter knife.  I think you'll enjoy this salad, it tastes like one from a nice restaurant for a fraction of the cost!

Cashew Chicken Mango Salad

*amounts are approximate, and to taste & your family's preference!

10 cups your favorite lettuce (we get the organic spring mix from Sam's Club every time we go)
2 cups cooked chicken, cut into bite sized pieces
3 cups diced mango (I usually use the frozen mango, mostly defrosted)
2 avocados, cut into bite size pieces
2/3 cup roasted cashews

Dressing:
1/2 cup lime juice
6 Tablespoons honey
4 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Combine dressing ingredients into tightly lidded container (I use a pint canning jar) and shake well to combine thoroughly.

On each serving plate or bowl, place a generous layer of lettuce, and top with chicken, mango, avocados, and cashews.  Top with dressing.

Refrigerate any leftover dressing to use later!

Kale Fruit Salad

Becca here with another recipe using kale, commonly regarded as the healthiest vegetable of them all!  Kale Chips have been one of my family's favorites for quite a while now, as well as several soups and smoothies using kale, but it was just recently that we tried it in salad form, and it was a hit!  I know it sounds a bit strange to 'massage' your food before eating it, but don't skip that step!  It's a great one for kids to help with, and really helps not only spread the marinade throughout, but also to tenderize the kale quite a bit.  I actually enjoy the salad a bit more the second day, so feel free to make it ahead of time.  My inspiration recipe was from Parents magazine.  I hope you'll give this recipe a try, you can't beat the nutritional benefits, and it would make a great side dish for grilling this spring & summer!  Enjoy!

Kale Fruit Salad

1 bunch of kale (about 8 oz. if you're buying it pre-chopped)
1/4 cup chopped red onion
3 small or 2 large lemons (organic preferably, since you will be using the peel for zest also)
4 teaspoons dijon mustard
2 Tablespoons honey
1/3 cup olive oil
2 cans, 15 oz. each, mandarin oranges
1 pound strawberries
1/2 cup chopped walnuts

Wash kale and cut into bite-sized pieces (about 1/2"), removing the tough center stalk.  Dry, and place into large mixing bowl.

In a separate medium mixing bowl, combine red onion, zest from lemons (about 2 teaspoons), juice from lemons, dijon mustard, honey, and olive oil.  Use a wire whisk to combine well.  (If you or your children have a strong aversion to raw onions, you may do this step in the blender instead!)

Pour dressing over kale and use our hands to 'massage' the kale for a couple of minutes, until it is coated evenly in marinade, and kale has begun to wilt.  (Remember, don't skip this step, it tenderizes the kale!!)

Add drained mandarin oranges, strawberries cut into quarters, and walnuts and toss to combine.  Enjoy!

Lentil Salad

Hi everyone!  I made this recipe up, by happy mistake lately.  It sure is delicious and filling too.  We had this salad with a baked sweet potato on the side, for dinner.  It would also make a great, satisfying lunch!  I would recommend making this Sunday evening or Monday so that it lasts all week.  It makes a big pot full!

Lentil Salad
Ingredients:
One 1lb. pound dried lentils
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup cilantro,  chopped
1 red onion, diced
1 red bell pepper, diced
1/2 white onion, diced

1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil

Directions:
1.) In a large soup pot, combine carrots, celery, and dry lentils.  Cook the lentils, carrots, and celery according to the lentil package directions.  (I cooked mine with 6 cups water on medium-low heat for around 15 minutes).

2.)  After lentils are soft, pour out excess liquid.  Next mix in 1/2 cup cilantro, red onion, red bell pepper, white onion, red wine vinegar, and extra virgin olive oil.  Stir to combine.

3.)  Add salt/pepper to taste!  Refrigerate salad for at least 30 minutes, stirring every 10 minutes or so.

*Please note, you may wish to add more/less red wine vinegar and olive oil, based on your tastes!  I recommend staring with 1/2 cup of each and adding more if necessary.

Happy Eating!
Sara

Easy Chicken Salad

Hi everyone!  As I've mentioned on the blog before, we love salads at our house!  Not the lettuce, tomato, carrot salad though.  That would last me about 30 minutes.  We like our salads to be complete as a meal so today I thought I'd share a favorite way we've been eating salad lately and some general tips for preparing something that is tasty, healthy, and filling!

First, I start with a pre-mixed bag of greens.  I buy mine at Wal-Mart, but an even better (more obvious) choice would be to use what you have in your garden.  With spring approaching, don't forget about planting plenty of lettuce, which is also great in a green smoothie.

Next, I like to add as many veggies as possible.  This can include: carrots, cucumber, broccoli, corn, green bell pepper, onion, peppers, peas, etc.  The possibilities are endless!

I also like to add avocado, which I believe are a fruit. :)

Also, another great salad tip is to make sure and include protein!  For this particular salad we had chicken on top, seasoned with an all-purpose Tuscan seasoning and then baked in the oven at 375 degrees.  We've also been enjoying pecans crushed on our salad, but almonds are just as tasty.

Last-top it off with a dressing!  The creamier dressings will include more fat but you can always go with balsamic vinegar and olive oil for a healthier choice.

I hope you start enjoying salads for a healthy dinner choice!  My 19-month old loves salad night too. :)

Sara

Honey Red Wine Viniagrette Salad Dressing

Becca here with one of my very favorite recipes.  This salad dressing that I've adapted for our family, is my all-time favorite of any kind, store-bought, restaurant, or homemade.  It's the perfect blend of sweet & tangy, and uses pantry staples, so it's easy to mix up a batch anytime.  I love it with organic spring mix as the base, blue cheese, and then a fruit & a nut.  Here I've just used the pantry staples of craisins & roasted almonds, but I love peaches & pecans, pears & walnuts, and apples with any kind of nut.  The possibilities are endless, and this is a salad that even my non-salad-loving husband enjoys!  A great refreshing quick meal.  If blue cheese isn't your favorite, you could use mozzarella instead, although I very highly recommend the blue cheese!  You can store the dressing in the refrigerator for a couple of weeks, if it lasts that long before being eaten (it never does at my house)!  It will separate & the olive oil will solidify some, so removing it 30 minutes or so before serving will ensure that it shakes and mixes together well again before serving.

Honey Red Wine Viniagrette Salad Dressing

1/2 cup red wine vinegar
1/2 cup honey (I use local honey)
1/2 teaspoon granulated garlic
1 teaspoon salt (I use Real Salt)
1/2 cup olive oil

Combine all in a jar with a tight fitting lid (a canning jar works great!).  Shake well to combine.  Serve immediately, or refrigerate until ready to serve, removing to the counter 30 minutes before serving for best results.

Creamy Tuna Pasta Salad

Becca here with a pretty 'clean' pasta salad recipe that is easy to adapt to you family's favorite veggies, or what you garden is producing right now & you have on hand.  I used mostly leftover leftover veggies I had from a veggie tray I had made for my daughter's seventh birthday party, with the addition of frozen green peas because their my favorite pasta salad veggie :)  I got the idea for the dressing here, and I really enjoyed the flavor.  Using Greek Yogurt as the base, and a bit of mayo for depth of flavor, and the addition of red wine vinegar to spice it up a bit, I think you'll love this salad!  Feel free to substitute any combination of your favorite veggies, although remember to vary the color & texture for variety!  We like having this for a main dish one night, and having the leftovers as a side dish later.  Enjoy!

Creamy Tuna Pasta Salad

16 ounces your favorite pasta, cooked, drained, & rinsed with cool water. I like using tri-color pasta
2 cans chunk light tuna in water, drained well
1 1/2 cups Greek Yogurt (I use fat free, Fage 0% from Sam's Club)
1/2 cup mayonnaise
2 Tablespoons red wine vinegar
salt and pepper to taste
1 cup frozen peas
1 cup raw broccoli, finely chopped
1 cup chopped tomatoes
1 cup (1 large) orange bell pepper

Combine all ingredients in a large bowl, and gently stir to mix everything thoroughly.  Enjoy!

Egg Salad

Becca here with a 'treat' that my kids are always excited to see for lunch!  We like egg salad equally well on bread as a sandwich, or served with crackers.  My recipe makes enough for my family of five to eat as a main dish for lunch, and has just enough tang from the mustard to make it good, but not enough to scare the kids off or keep them from asking for seconds.  Peeling boiled eggs is a great way for even the littlest kids to get started helping in the kitchen too, and we always get lots of practice sharing with the egg slicer, everyone's favorite job :)  Enjoy! 

Egg Salad

8 boiled eggs

1/2 cup mayonnaise

2 Tablespoons mustard

2 teaspoons dried dill

a dash each salt & pepper

Peel boiled eggs, slice them into small pieces (I use an egg slicer for this, so the children are able to peel & slice the eggs all on their own; just be sure & check for bits of shell before slicing with really little ones, or new learners :) and place into a medium sized bowl.  Add remaining ingredients (mayonnaise, mustard, dill, salt, and pepper) and gently stir to combine. 

I like to top with a bit of extra dill to look 'fancy' if we're eating it with crackers.  Enjoy!!

BBQ Chicken Quinoa Salad

Becca here with the perfect summer recipe!  It can easily be prepared ahead of time, and just drizzled with dressing before serving.  Add fruit, and you have a cool summer meal with great taste!  My whole family really loved this recipe, and several asked for seconds.  I love quinoa, a protein packed grain that is sort of similiar to rice but way healthier, as long time readers know, and I love it even more that I've experimented and figured out that I can cook a double batch and freeze half of it once it's cooled, making meals like this even easier to throw together at the last minute.  Even better, I used cooked chicken from my Slow Cooker Easy Cooked Chicken & Stock recipe from the freezer, and leftover grilled corn, so really it was just a matter of stirring the ingredients together with a bit of planning ahead!  I was inspired by this recipe  and we thought her dressing of barbeque sauce & Greek Yogurt was amazing; my husband couldn't believe that's all that was in it!  I can't wait for your family to try this recipe!  This made a large bowl full, enough for my family of five to eat once as a main dish, and again as a side dish.

BBQ Chicken Quinoa Salad

4 cups cooked quinoa

3 cups cooked, chopped chicken

1 1/2 cups your favorite barbeque sauce (I used KC Masterpiece)

2 cups cooked corn

1 medium chopped purple onion

3 cups grape tomatoes

Dressing:

3/4 cup Greek Yogurt

3/4 cup your favorite barbeque sauce (I used KC Masterpiece) 

In a large bowl, combine chooked chicken and 1 1/2 cups barbeque sauce until well combined and chicken is coated.  Gently stir in other ingredients - quinoa, corn, onion, and grape tomatoes.  Add extra barbeque sauce if necessary.

In a separate bowl, combine dressing ingredients to drizzle over the top when serving.  Enjoy!

Fresh Fruit Salad with Honey Lime Dressing

Becca here with a great summer salad that is so versatile; you can use your family's favorite combination of fruits, or even try different combinations to find a new favorite!  The dressing is the perfect blend of sweet and tangy, and doesn't use any processed sugars, just honey, and no oil or anything either.  It's a great way to get the kids in the kitchen helping too, fruit is great for first slicing lessons I think.  Just be sure to use a child-safe knife; on most ripe fruits a plastic knife or butter knife should work just fine.  My niece was staying with us this week, so I was serving 6 people this fruit salad as dessert, but I could not believe when the entire huge bowl was emptied, and the children were still asking for more.  My middle son resorted to tipping the serving bowl up & drinking the last of the dressing and fruit juice that was left :)  I hope you'll try this simple but delicious fruit salad, let us know what your favorite fresh fruit salad combination is!

Fresh Fruit Salad with Honey Lime Dressing

Fruit:  This is what I used this particular time, feel free to substitue your family's favorite fresh fruits, for a total of 10-12 cups of prepared fruit.

2 cups blueberries
2 cups blackberries
2 cups strawberries, stems removed & quartered
2 cups red seedless grapes
2 cups green seedless grapes
1 cup kiwi, sliced

Dressing:

1/3 cup lime juice (fresh is best, concentrate in the green bottle is good to though, that's what I used :)
1/3 cup honey (I'd highly recommend local honey, both for its taste and health benefits, that's what we use!)

Combine fruit in a large bowl.  In a separate lidded container (I use a pint canning jar), combine lime juice and honey, shaking well to combine.  Drizzle dressing over fruit, and gently toss to combine fruit, and coat with dressing.  Serve immediately, or refrigerate for a few hours to let flavors combine.  Enjoy! 

**Please note if you're going to make this ahead of time for something 'fancy' where you really care about how it looks, that the dark color of the strawberries will 'run' onto the lighter fruits such as green grapes & kiwis after a few hours.  For maximum prettiness, keep the fruits separated until right before serving, then gently toss with dressing and serve!