Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings Prep Time: 20 min Ingredients: SALAD: 8 cups chopped spinach (1 bag) 1 cup halved cherry or pear tomatoes 1/2 cup corn (frozen, canned, or cut off the cob) 1 1/2 cups chopped cooked chicken 1 large avocado, sliced 1/3 cup crumbled goat or feta cheese 1/4 cup toasted pine nuts DRESSING: 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard salt and freshly ground black pepper, to taste Directions: 1. Place spinach in a large salad bowl. add remaining salad ingredients. 2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Honey Balsamic Vinaigrette

INGREDIENTS: 1/2 cup balsamic vinegar 1 small onion, chopped 1 tablespoon soy sauce 3 tablespoons honey 1 tablespoon white sugar 2 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 2/3 cup extra-virgin olive oil

DIRECTIONS: 1. Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Raspberry Poppy Seed Vinaigrette

Time: 10 minutes Yield: 1 1/2 Cups Time: 10 minutes Yield: 1 1/2 Cups Recipe from Jamie Cooks It Up! 3 T red onion, chopped 3 T raspberry jam (or strawberry, mixed berry, boysenberry...any berry jam will do) 1/4 C sugar 1/2 C + 2 T red wine vinegar 1 T honey mustard 1/2 t salt 1/2 C vegetable oil 1 T poppy seeds

1. Chop yourself some red onion. Place 3 tablespoons worth into a blender, or if you have an immersion blender toss them into a tall jar. 2. Add 3 tablespoons raspberry jam, 1/4 cup sugar, 1/2 cup plus 2 tablespoons of red wine vinegar, 1 tablespoon honey mustard and 1/2 teaspoon of salt. Blend it until it's well combined. 3. Add 1/2 cup oil to the blending jar, just a little bit at a time, blending after each portion is added. If you add all of the oil at once the dressing will be really thin and runny. Just add about 2 tablespoons at a time and all will be well. 4. Add 1 tablespoon of poppy seeds to the dressing and stir it in with a spoon. Don't blend the poppy seeds in, just give them a nice stir. Serve over a salad of your choice and enjoy! Store leftovers in the refrigerator. www.jamiecooksitup.blogspot.com

Cheeseburger Egg Rolls

Ingredients • EVOO - Extra Virgin Olive Oil for drizzling • 1/2 red onion, chopped • 3/4 pound ground sirloin or chuck • Kosher salt and black pepper • 1 cup sharp yellow cheddar cheese, grated • 1 tablespoon Worcestershire sauce • 1 tablespoon grainy Dijon mustard or other mustard of choice • 12-14 prepared egg roll wrappers • Water • Cooking spray • Sesame seeds Yields: about 15 Preparation Preheat oven to 375°F. Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard. To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, until egg rolls start to brown. Serve with Rachael's Russian Dressing Dipper alongside. Rachael’s Russian Dressing Dipper Ingredients • 1 cup sour cream • 2 rounded tablespoons pickle relish • 1/4 cup tomato ketchup • Salt and pepper, to taste Yields: Preparation In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Rainbow Stacked Salad

Serves: 10 Chilling Time: 2 hr Ingredients • 1 cup plain lowfat yogurt • 1/2 cup light mayonnaise • 2 tablespoons chopped fresh chives • 1 (10-ounce) package ranch salad dressing and seasoning mix • 1 head romaine or iceberg lettuce, chopped • 1 (12-ounce) package frozen corn, thawed • 6 to 8 plum tomatoes, chopped • 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed • 1 (12-ounce) package frozen peas, thawed • 2 cups shredded sharp Cheddar cheese

Instructions 1. In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate. 2. In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving. 3. Toss with dressing just before serving.

SPINACH SALAD DRESSING

SPINACH SALAD DRESSING This dressing is perfectly proportioned for a spinach salad made with 1 1/2 pound, washed, stemmed spinach, crumbled bacon and hard-cooked eggs. The salad could also be made with only 1 pound of spinach (washed and stemmed), adding three small apples (chopped) and 1/4 cup, toasted sunflower seeds, instead of the bacon and eggs. Make it the first time exactly as written (so you can see how perfect it is) – then change ingredients or amounts if you choose. 2 tablespoons, grated (or finely minced) white onion 4 teaspoons, Dijon mustard 1/4 teaspoon, fresh-ground pepper 1 teaspoon, Kosher (or other coarse) salt 4 tablespoons, white wine vinegar 1 cup, oil (use walnut oil, if you are willing to bear the expense) 9 teaspoons, fresh lemon juice Blend all ingredients in blender or food processor until well-blended. Allow to rest for at least 8 hours (refrigerated) to develop best flavor. Shake before using. Will keep in refrigerator for several days

Outback Steakhouse Tangy Tomato Dressing

Outback Steakhouse Tangy Tomato Dressing

1/2 cup plus 1 tablespoon ketchup

1/3 cup water

1/4 cup granulated sugar

1/4 cup white vinegar

2 tablespoons olive oil

1/4 teaspoon paprika

1/4 teaspoon coarse black pepper

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/8 teaspoon onion powder

pinch thyme

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then pop it in the refrigerator to chill out.

Makes 1 cup

By Todd Wilbur

Cucumber Herb Vinaigrette

Cucumber Herb Vinaigrette

Prep Time: 10 min	Serves: 20
Cook Time: 10 min	Level: Easy

Description:

As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.

Ingredients:

• 1 small cucumber, peeled, seeded and chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon nonfat or low-fat plain yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon sugar
• 1/2 teaspoon salt

Preparation:

1. Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth

Yes, this is the Big Thunder Ranch from Disneyland!

Big Thunder Ranch Barbecue Cole Slaw

Serves 6 to 8

1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.

2. With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.

3. Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

Raspberry Balsamic Dressing

Raspberry Balsamic Dressing

Ingredients:

1/2 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon raspberry preserves

1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon salt

Directions:

1.	Whisk together the olive oil, balsamic vinegar, raspberry preserves, onion powder, black pepper, and salt in a small bowl; continue whisking until thick and smooth.