Strawberry Cheesecake Salad

** Recipe from Time For Supper! **

* 12 oz. whipped topping
* 1 small package of cheesecake pudding (powder)
* 3 (6 oz) strawberry yogurts (I use Yoplait)
* 1 lb. fresh strawberries, sliced
* 3 bananas, sliced (add just before serving or they brown)
* miniature marshmallows (add just before serving)

Thaw whipped topping.  In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Cafe Rio Chicken Salad

 ** Recipe from Our Family Treat **

Chicken Mixture

* 5 chicken breasts

* 1 bottle of Italian Dressing

* 1 Tbl. cumin

* 1 Tbl. chili powder

* 2 garlic cloves, minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hrs. on low.

Tomatillo Dressing

* 1 pkg. ranch dressing

* 1 c. mayo

* 1 c. milk

* 1/4 c. lime juice

* 1/4 c. cilantro

* 3 tomatillos

* 2 garlic cloves

* 1 jalapeno, seeds removed

Put in food processor or blender and blend. Put in the fridge and let chill.

Rice

* Enough rice/water needed for your family

* 2 tsp. chicken bouillon

* 2 garlic cloves-minced

* 1 can diced green chili's

* 1/2 c. chopped cilantro

* 1/2 tsp. salt

* 1 Tbl. butter

* 1/4 c. chopped onion

In a pot on the stove, bring desired amount of water to a boil.  Once the water boils, add the rice & remaining ingredients.  Cook as per directions on rice.

Salad

* 1 head of Iceberg lettuce, chopped

* 1 head of Romain lettuce, chopped

* 2 tomatoes, diced

* cilantro

* lime

* tortilla chips

* Parmesan cheese

* 1 can black beans, rinsed & drained

* tortillas, sprinkled with cheese; warmed up

Start with tortilla, then add rice, beans, chicken, lettuce, tomato, chips, cilantro, chips, Parmesan, cilantro, and then drizzle with dressing. Enjoy!

Olive Garden's Salad

** Recipe from Chef Pablo's Restaurant Recipes **

Salad:
* 1 bag American blend salad (i.e. Dole)
* 4-5 slices red onion
* 4-6 black olives
* 2-4 pickled pepperoncini
* 1/2 c. Croutons
* 1 sm. tomato sliced
* freshly grated Parmesan cheese 

 Chill a glass salad bowl in freezer for at least 30 minutes.  Place the bag of salad in bowl.  Place on top of lettuce – red onion, black olives, pepperoncini, tomatoes, and croutons.  Add some freshly grated Parmesan cheese if you like.  Add plenty of salad dressing on top.

Dressing:
* 1/2 c. mayonnaise
* 1/3 c. white vinegar
* 1 tsp. vegetable oil
* 2 Tbl. corn syrup
* 2 Tbl. Parmesan cheese
* 2 Tbl. Romano cheese
* 1 clove garlic, minced
* 1/2 tsp. Italian seasoning
* 1/2 tsp. parsley flakes
* 1 Tbl. lemon juice
* sugar (optional)

Mix all ingredients in a blender until well mixed (approximately 30 seconds).  If this is a little to tart for your own personal tastes please add a little extra sugar.  Chill in the refrigerator for at least 30 minutes.

Outback Steakhouse's Croutons

** Recipe from Chef Pablo's Restaurant Recipes **

* 2 full loafs of bread (just get the cheap stuff)
* 1 lb. of real butter (no margarine on this one, sorry)
* 2 ½ Tbl. Cajun seasoning blend
* ½ c. finely chopped garlic (yes, that’s really the amount)

Heat oven to 350.  Cube the bread into about 1" square pieces.  Cut butter into smaller chunks & place in microwave for 10 secs. Stir & return to microwave for another 5 secs.  It should have the consistency of mayonnaise.  Mix Cajun seasoning & chopped garlic into butter blend and let sit while you toast the croutons the first time.  Spread the cubes of bread onto a cookie sheet and put into the oven for 10 min, then remove & let cool completely before moving on to the next step.  Gently mix the cool croutons into the butter mix until completely coated.  Place croutons back onto cookie sheet & bake an additional 10 min.  Check for desired crunchiness and, if needed, toss & return to oven for an additional 5-10 min.  Let cool & add to your favorite salad recipe.

Italian Pasta Salad

** Recipe from The Sisters Cafe **

* 1/2 -1 package of bowtie pasta
* broccoli florets--bite size pieces
* sliced pepperoni (cut in half)
* sliced olives
* mozzerella cheese-cubed (or just slice up cheese sticks)
* cherry tomatoes (not pictured)
* favorite Italian dressing

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomatoes. Toss with your favorite dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. (Or add some right before serving, so it is not too dry.) Chill and enjoy!

Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.

Dang Cold Asian Noodle Salad

**Recipe from Guy Fieri **

* 1 package soba noodles
* 1 tsp. sesame oil
* 2 Tbl. rice wine vinegar
* 3 Tbl. soy sauce
* 1 tsp. hot chili oil
* 1 Tbl. hoisin sauce
* 5 Tbl. extra-virgin olive oil
* 1 carrot, thinly sliced or julienned
* 2 celery stalks, thinly sliced or julienned
* 5 green onions, bottom 4 inches, thinly sliced
* 1/2 c. thinly sliced napa cabbage
* 1/2 red bell pepper, thinly sliced or julienned
* 1/2 c. julienned bok choy
* 1 c. bean sprouts, optional
* 3 Tbl. minced fresh cilantro leaves
* 3 Tbl. sesame seeds, toasted, for garnish
* 4 Tbl. unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts.