mediterranean salad

makes 8 servings
prep time: 20 minutes

ingredients
1 or 2 cucumbers (could also be english cucumbers), cut into 1/4 pieces
2 roma tomatoes, diced
1/2 red onion, cut in thin slices
4 oz. feta cheese, crumbled
4 T olive oil
2 T red wine vinegar (or 1.5 T white vinegar)
oregano, salt, & black pepper, to taste

directions

1. combine all ingredients and toss.
2. serve immediately.

source

sesame ginger dressing

prep time: 10 minutes
serves 4-6

ingredients
2 T sesame oil
1 T lemon juice
1 T honey
2 T soy sauce
2 T water
1 tsp grated ginger
1 tsp garlic clove, grated
a pinch of sea salt
1/4 c cilantro or parsley, chopped
2 T toasted sesame seeds, optional

combine everything in a small bowl and drizzle over salad.

source

7 layer dip

prep time: 25 minutes
makes 12 servings

ingredients
16 oz. salsa (for best results: drain for at least 4-5 hours)
2.5 c guacamole (4-6 avocados, 1 tsp lemon juice, 1/2 onion [finely chopped], garlic salt & pepper, dash of cumin)
1 lb. ground beef
2 c sour cream
3 T taco seasoning
juice of 1/2 lime (or 1 tsp lemon juice)
2 c shredded cheese
2 c shredded lettuce
10 oz. grape tomatoes, halved or quartered
chips, for serving

directions

1. brown the ground beef and mix in half (1.5 T) of the taco seasoning. drain.
2. spread guacamole in an even layer on the bottom of a 9×13 dish.
3. next, spread the ground beef over guacamole.
4. top with a layer of salsa.
5. in a medium bowl, stir together sour cream, taco seasoning, and lime/lemon juice. spread in an even layer on top of the salsa.
6. sprinkle tomatoes, then lettuce, and lastly, cheese.
7. serve with chips and enjoy !

source

tortellini salad

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings

ingredients
1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing

directions

1. cook the tortellini according to package directions.
2. drain and rinse with cold water.
3. drain the artichoke hearts and reserve half for another use.
4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142

benihana ginger salad dressing

cook time: 10 minutes     makes 1.75 cups (14 oz.)

ingredients
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

directions

1. combine all ingredients in a blender.
2. blend on high speed for about 30 seconds or until all of the ginger is pureed.
3. chill and serve over salad.

source