CHAPTER 6

Soups and Salads

Worries go down better with soup.

Jewish Proverb

There is one thing I find difficult to do if I am angry with someone: eat with them. It's as if I have completely forgotten how to chew and swallow when I have to share a table with someone who has hurt me in some way. Every bite seems like torture.

But what's worse is not doing it. Presbyterian minister and author Frederick Buechner said it best when he said that anger may be the most fun of all the deadly sins.

To lick your wounds, to smack your lips over grievances long past, to roll over your tongue the prospect of bitter confrontations still to come, to savour to the last toothsome morsel both the pain you are given and the pain you are giving back—in many ways it is a feast fit for a king. The chief drawback is that what you are wolfing down is yourself. The skeleton at the feast is you.[1]

It takes tremendous humility to put away forever whatever disagreement you have had with your spouse, child, or friend, and offer them a way back into your life.

Churches split, countries divide, families fight, and neighbors build fences. But food has a way of bringing us together, no matter how different we may think we are. We all have to eat, three times a day if we're fortunate. And as simple as it sounds, the table has a way of putting us all on a level playing field. Over hearty soup and warm, buttered bread, we look across the table and remember that we're not so different after all.

 

 

 

For food that stays our hunger, for rest that brings us ease, for homes where memories linger, we give our thanks for these.

Bistro Tomato Basil Soup

         

4 cups	crushed tomatoes
4 cups	low-sodium tomato juice
14	fresh basil leaves, plus additional for garnish
1 cup	whipping cream
½ cup	unsalted butter, softened
¼ tsp.	cracked black pepper
	salt to taste

This recipe doubles easily, but it is best to work in batches.

Combine tomatoes and tomato juice in a saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly. Add basil, and in small batches, purée in a blender or food processor. Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in pepper and salt to taste before serving. Garnish with fresh basil leaves. Serve with hot, crusty French bread.

MOPS Mom: Potato Soup

  Sarah Clark, Raleigh, North Carolina  

1 lg.	yellow onion, chopped
2 Tbs.	vegetable oil
4 lbs.	potatoes, peeled and diced
2 (14.5 oz.) cans	chicken broth
1 lb.	cooked ham, diced
2 (12 oz.) cans	evaporated milk
4 cups	sharp cheddar cheese, grated

Brown onions in oil in a large stockpot or Dutch oven. Add potatoes and broth. Cook on medium-low heat until potatoes are fork tender. Add ham and evaporated milk. Bring to a simmer. Add cheese. Cook on low heat until cheese is melted and soup is heated through.

Slow Cooker French Onion Soup

   

5 sm.	yellow onions, thinly sliced
2 (10 oz.) cans	beef consommé (in soup aisle)
2 (14 oz.) cans	beef broth
1 pkg.	dry onion soup mix
8 sm. slices	French bread, toasted
1 cup	Gruyère, Swiss, or provolone cheese, shredded

Combine onions, consommé, broth, and soup mix in slow cooker. Cook on high for 4 hours or low for 8 hours. To serve, ladle soup into oven-safe bowls. Place 1 slice of toasted French bread over soup in each bowl. Sprinkle cheese over, and melt under oven broiler. Serves 8.

Creamy White Bean and Spinach Soup

      

3 Tbs.	olive oil
3 cups	yellow onion, chopped
3	garlic cloves, minced
1 Tbs.	fresh rosemary, chopped
5 cups	chicken broth
2 (15 oz.) cans	white beans, drained
1 (15 oz.) can	chickpeas, drained
1 (6 oz.) bag	baby spinach
	salt and pepper to taste
	Parmesan cheese, grated

Heat oil in a large pot over medium-high heat. Add onions and garlic. Sauté until softened, about 12 minutes. Add rosemary and stir for 1 minute. Add broth, white beans, and chickpeas. Bring to a low boil. Reduce heat and simmer 10 minutes. Working in small batches, place soup in a blender and purée until smooth. Return purée to soup pot. Add spinach and cook just until wilted, about 1 minute. Add salt and pepper to taste. Top each bowl with Parmesan cheese. Makes 4 regular or 8 small servings.

Summer Vegetable Soup

   

2 Tbs.	olive oil
2 cups	yellow onion, chopped
2	zucchini, diced
2	yellow summer squash, diced
2 (15 oz.) cans	white beans, undrained
2 (14 oz.) cans	chicken broth
8 oz.	cooked ham, diced
1	red, ripe tomato, seeded and diced
2 Tbs.	pesto

Heat oil in a medium saucepan over medium heat. Add onion and cook until softened, about 6 minutes. Add zucchini and squash and cook 5 minutes, stirring occasionally. Lower heat to a simmer and stir in undrained beans, broth, ham, and tomato. Stir in pesto. Heat through and serve with additional pesto, if desired.

Roasted Red Pepper Soup

         

2 cups	roasted red bell peppers, peeled and seeded
2 (32 oz.) cans	stewed tomatoes, drained
3 Tbs.	olive oil
2	garlic cloves, minced
3 cups	chicken broth
	salt and pepper to taste

Purée peppers and tomatoes together in a food processor. Heat olive oil in a large pot on low heat. Add garlic and sauté gently for 2 minutes. Add purée and chicken broth. Bring to a boil. Season with salt and pepper to taste. Delicious hot or cold.

Sarah's Cheese Vegetable Soup

Sarah is a friend of mine who always makes wonderful soup! She shared this recipe in our church cookbook years ago, and I make it each fall as soon as the weather turns cool.

4 cups	frozen cubed hash browns
1 cup	yellow onion, chopped
1 (16 oz.) pkg.	frozen mixed vegetables
6 cups	chicken broth
2 (10 oz.) cans	condensed cream of chicken soup
1½ lbs.	processed cheese loaf, cubed

Use Mexican cheese loaf and/or cooked, diced chicken for variety.

In a large stockpot, combine hash browns, onion, mixed vegetables, and chicken broth. Bring to a boil, then simmer 15 minutes. Add cream of chicken soup and mix well. Add cheese cubes to soup. Stir until cheese is melted. Makes 6–8 servings.

Healing Chicken Noodle Soup

   

2 Tbs.	olive oil
¾ cup	celery, diced
1–1¼ cups	carrots, diced
½ tsp.	salt
½ tsp.	black pepper
2 qts.	chicken stock
2½ cups	wide egg noodles
3 cups	cooked chicken, shredded
1 tsp.	fresh thyme

You can also add 1 cup diced yellow onion with the celery and carrots.

Heat oil in a large stockpot or Dutch oven over medium heat. Add celery, carrots, salt, and pepper. Stir and cook until vegetables are softened, about 10 minutes. Slowly pour in chicken stock. Bring to a boil, and add egg noodles. Stir once, and allow noodles to cook 10 minutes (do not overcook). Add chicken and thyme and heat through. Serve hot.

Lighter Tortilla Soup

   

8	corn tortillas, halved and thinly sliced
1 Tbs.	canola oil
3	poblano peppers, seeded and diced
1 med.	white onion, diced
1 tsp.	ground cumin
1 lb.	boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups	reduced-sodium chicken broth
1 (10 oz.) can	diced tomatoes with green chiles, undrained
2 Tbs.	fresh lime juice
	salt and pepper to taste
½ cup	reduced fat sharp cheddar cheese, shredded
¼ cup	fresh cilantro, chopped

Add diced avocado and a dollop of reduced fat sour cream to garnish.

Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray, and place tortilla strips on the sheet in a single layer. Bake until crisp, about 12–13 minutes. Set aside. While tortillas are baking, heat oil in a large saucepan over medium-high heat. Add peppers and onions. Cook, stirring constantly, until vegetables are softened, about 4 minutes. Add cumin and cook 1 minute. Add chicken, broth, and undrained tomatoes. Bring to a boil, and reduce heat and simmer until chicken is no longer pink, about 15 minutes. Remove from heat. Stir in lime juice. Add salt and pepper to taste. To serve, top each bowl of soup with baked tortilla strips, cheese, and cilantro. Serves 6.

Chicken and Wild Rice Cream Soup

6 Tbs.	unsalted butter
¼ cup	all-purpose flour
2 cups	half-and-half
3 cups	chicken broth, divided
1½ cups	cooked wild rice
1 cup	cooked chicken, chopped (I use rotisserie chicken)
½ cup	yellow onion, chopped
½ cup	celery, sliced
	salt and pepper to taste

Heat the butter in a large saucepan over medium heat. Add the flour and whisk until blended. Cook for 2 minutes, stirring constantly; do not allow to brown. Add the half-and-half and 1 cup of the broth gradually, whisking constantly until blended. Bring to a boil and cook for several minutes, stirring frequently.

Add the remaining 2 cups broth, wild rice, chicken, onion, and celery and mix well. Season to taste with salt and pepper and simmer for 30 minutes, stirring occasionally. Serves 8.

Southwestern Chicken Soup

         

1 (12 oz.) jar	salsa verde (green salsa)
3 cups	cooked, shredded chicken breast
1 (15 oz.) can	cannellini beans or black beans, drained
3 cups	chicken broth
1 tsp.	ground cumin, optional
2	green onions, chopped
½ cup	sour cream
	tortilla chips

Cook salsa in a large saucepan over medium-high heat for 2 minutes, then add chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 more minutes, stirring occasionally. Top each bowl of soup with a sprinkling of onions, a spoonful of sour cream, and some tortilla chips.

White Chicken Chili

      

1 Tbs.	olive oil
2	yellow onions, chopped
4	garlic cloves, minced
2 (4 oz.) cans	chopped green chiles
2 tsp.	ground cumin
1½ tsp.	dried oregano
¼ tsp.	ground cloves
¼ tsp.	cayenne pepper
3 (15 oz.) cans	great northern beans, drained
1 (14 oz.) can	chicken broth
1	rotisserie-style chicken, skinned and shredded, or 1½ lbs. cooked, chopped chicken breast
3 cups	Monterey Jack cheese, shredded
	salt and pepper to taste
	sour cream, salsa, chopped cilantro, or chopped jalapeño pepper to garnish

Heat olive oil in large saucepan over medium-high heat. Sauté onions in hot oil for 10 minutes or until tender. Stir in garlic, green chiles, cumin, oregano, cloves, and cayenne pepper. Sauté for 2 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. You may prepare to this point up to 1 day in advance and store, covered, in refrigerator. Bring to simmer before continuing recipe. Add chicken and 1 cup of cheese to bean mixture and mix well. Simmer until cheese melts, stirring frequently. Season to taste with salt and pepper. Ladle into bowls and garnish as desired with remaining cheese, sour cream, salsa, cilantro, or jalapeño pepper. Serves 8.

Slow Cooker Chicken Fajita Soup

      

1 Tbs.	olive oil
1 cup	onion, diced
½ cup	green onions, chopped
1	red or green bell pepper, seeded and diced
1	jalapeño pepper, seeded and diced
2 lbs.	ready-to-serve chicken fajita meat, cut into bite-size pieces
1 pkg.	taco seasoning mix
4 cups	vegetable juice (such as V-8)
1½ cups	black bean and corn salsa
	cheddar or Monterey Jack cheese, sour cream, and tortilla chips to garnish

You can change the intensity of the heat by adding more or less jalapeño pepper.

In a skillet over medium heat, sauté onions, green onions, bell pepper, and jalapeño pepper in olive oil for three minutes, until softened. Place in slow cooker and add chicken, seasoning mix, vegetable juice, and salsa. Cook on low for 6 hours. Ladle into 4 serving bowls and top each with grated cheese, sour cream, and tortilla chips as desired. Serve with warm flour tortillas.

Slow Cooker Black Bean Chili

      

2 lbs.	ground chuck
2 cups	onion, chopped
2	garlic cloves, chopped
2 Tbs.	chili powder
1 tsp.	ground cumin
1 tsp.	paprika
1 tsp.	oregano
1 tsp.	salt
½ tsp.	cayenne pepper
2 cups	beef stock (use less for thicker chili)
2 (10 oz.) cans	diced tomatoes with green chiles
3 (15 oz.) cans	black beans, drained and rinsed

In a medium skillet, brown the ground chuck over medium heat. Once browned, drain the fat from the meat and return to skillet. Add onion and garlic and continue to cook and stir over medium heat until onion is transparent.

Transfer meat mixture to a slow cooker or stockpot. Add all remaining ingredients. Stir to combine. Cook in slow cooker on low for 5–7 hours, or simmer in a stockpot for 45 minutes, covered, plus an additional 30 minutes uncovered, stirring occasionally. Serve with your favorite toppings (such as cheese, onions, or jalapeños) and corn bread.

MOPS Favorite: Italian Tortellini Soup

1 lb.	bulk sweet Italian sausage
1 cup	yellow onion, chopped
2	garlic cloves, crushed
5 cups	beef stock
1 (16 oz.) can	chopped tomatoes
1 (8 oz.) can	tomato sauce
2 Tbs.	dried basil
2 Tbs.	dried oregano
1 lg.	carrot, peeled and sliced
1 (10–12 oz.) bag	frozen or refrigerated cheese-filled tortellini
1 lg.	zucchini, peeled and sliced
	Parmesan cheese for sprinkling

In a stockpot or Dutch oven, brown sausage with onion and garlic. Drain. Add beef stock, tomatoes, tomato sauce, and spices; bring to a low boil. Add carrots and simmer 10–15 minutes. Add tortellini and zucchini; continue cooking until zucchini is tender, about 15–20 minutes. Ladle into soup bowls and top with a sprinkle of Parmesan cheese. Serves 8–10.

MOPS Favorite: Magic Beef Stew

1 lb.	stew beef
3	celery stalks, sliced
1	yellow onion, coarsely chopped
3	carrots, peeled and sliced
3 lg.	potatoes, peeled and cubed
2 tsp.	salt
½ tsp.	black pepper
1 Tbs.	sugar
2 Tbs.	quick-cooking tapioca
1½ cups	tomato juice

Preheat oven to 275°F. Place beef evenly in a heavy, deep pan or Dutch oven. Arrange vegetables over top. Combine salt, pepper, sugar, and tapioca, and sprinkle over vegetables. Pour tomato juice over. Cover pan tightly with foil or lid. Bake 4 hours. Do not peek or stir, and a delicious, hearty stew will “magically” appear, thanks to the thickening of the tapioca. Serves 6.

Slow Cooker Sausage and Bean Soup

1 lb.	bulk sweet Italian sausage or turkey sausage, browned and crumbled
1 (16 oz.) can	corn, drained
1 (16 oz.) can	pinto beans, drained
1 (16 oz.) can	kidney beans, drained
1 (16 oz.) can	black beans, drained
1 (16 oz.) can	great northern beans, drained
1 (16 oz.) can	diced potatoes, drained
1 (10 oz.) can	Mexican-style tomatoes with green chiles
1 (14 oz.) can	beef broth
1 pkg.	beef stew seasoning
2 cups	water

Mix all ingredients together in slow cooker. Cook on low 8–10 hours.

Lamb and Barley Stew

   

2 Tbs.	unsalted butter
2	carrots, chopped
2 lg.	celery stalks, chopped
1	yellow onion, chopped
2	garlic cloves, minced
1 cup	pearl barley, rinsed
4 cups	beef broth
3 cups	cooked lamb, cut into ½-inch pieces

Cooked beef or chicken can be used as well.

Melt butter in a heavy stockpot over medium heat. Add carrots, celery, onion, and garlic. Sauté about 8 minutes, until vegetables start to soften. Add barley and cook 2 minutes, stirring. Add broth. Simmer until barley is tender, about 45 minutes. Add lamb and heat through.

Clam Chowder

2 oz.	bacon, chopped
1	sweet yellow onion, chopped
1 cup	celery, chopped
2	garlic cloves, minced
½ Tbs.	all-purpose flour
2 cups	bottled clam broth
2 med.	baking potatoes, peeled and cubed
1 tsp.	Old Bay seasoning
1 cup	heavy cream
2 cups	fresh clams (or 14 oz. canned clams), minced

You can use regular or fat free half-and-half instead of heavy cream, but your chowder won't be quite as thick.

Fry bacon in a large stockpot or Dutch oven over medium-high heat, until crispy. Remove bacon and let drain on paper towel. Add onion, celery, and garlic to stockpot. Cook and stir for 1 minute. Add flour and cook 2 more minutes, stirring constantly. Stir in clam broth. Then add potatoes, seasoning, and cream. Stir and cook at a low simmer for 15 minutes. Add clams. Cook and stir for 2 minutes.

Thai Coconut Soup

½ Tbs.	vegetable oil
1 Tbs.	fresh ginger, grated
½ stalk	lemongrass, minced
1 tsp.	red curry paste
2 cups	chicken broth
1½ Tbs.	fish sauce
½ Tbs.	light brown sugar
2 (6¾ oz.) cans	unsweetened coconut milk
¼ lb.	fresh shiitake mushrooms, sliced
½ lb.	medium shrimp, peeled and deveined
1 cup	steamed white rice
1 Tbs.	fresh lime juice
	salt to taste
2 Tbs.	fresh cilantro, chopped

Heat oil in a large pot over medium heat. Stir in ginger, lemongrass, and curry paste and cook for 1 minute. Slowly pour in chicken broth, stirring continually. Stir in fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk and mushrooms and cook until mushrooms are softened, about 5 minutes. Add shrimp; cook until no longer translucent, about 5 minutes. Stir in rice and lime juice. Season with salt; garnish with cilantro. Serve hot.

MOPS Favorite: Seven Layer Salad

      

2 cups	lettuce, chopped
1 cup	cauliflower, chopped
1 cup	celery, chopped
1 cup	green onions, chopped
1 (10 oz.) pkg.	frozen green peas, thawed
1 cup	tomatoes, chopped
1 cup	mayonnaise
8 oz.	Swiss or cheddar cheese, shredded
½ lb.	bacon slices, cooked and crumbled

Layer vegetables in a large bowl. Spread mayonnaise over top. Sprinkle with grated cheese and crumbled bacon. Cover salad and refrigerate. Will keep in refrigerator for several days. Serves 8.

Potluck Marinated Vegetable Salad

         

½ cup	vegetable oil
¾ cup	apple cider vinegar
½ cup	sugar
1 tsp.	salt
1 tsp.	pepper
1 (15 oz.) can	shoe peg corn, drained
1 (16 oz.) can	English peas, drained
1 (17 oz.) can	French style green beans, drained
1 (15 oz.) can	hominy, drained
1 (2 oz.) jar	chopped pimentos, drained
1 cup	chopped celery
1	red pepper, chopped
1	green pepper, chopped
1 bunch	green onions, chopped

Combine first five ingredients in a medium saucepan. Bring to a boil, stirring, until sugar is dissolved. Cool. Combine vegetables in large bowl; add vinegar mixture and toss to coat. Cover and refrigerate for 12 hours, stirring occasionally. Serves 8.

MOPS Mom: Shrimp and Mango Pasta Salad

  Jennifer Beach, Williamsburg, Virginia  

Jennifer Beach found a recipe for shrimp and mango pasta salad in a magazine, and as an experienced cook, she played with the recipe to make it her own. “I worked at Williams-Sonoma for a few years and learned lots,” Jennifer said. Jennifer and her husband, Russ, have one daughter. “She is our miracle baby, as we struggled with infertility for over eight years,” she shared. “So, being a mommy is my favorite job ever. I love MOPS because it allows me some time with other women and allows my daughter Rebecca a chance to make friends. It is nice to know that the day-to-day things I deal with are normal.”

1	avocado, peeled and diced
1 Tbs.	fresh lime juice
1 Tbs.	fresh lemon juice
1 lb.	small shrimp, cooked, peeled, and deveined
1 lb.	any shape pasta, cooked, drained, and rinsed
1	mango, peeled and diced
½ cup	frozen kernel corn, thawed
½ med.	red onion, finely diced
1 Tbs.	mango juice (squeeze the pit over the bowl)
2 tsp.	olive oil
2 Tbs.	fresh cilantro, optional
	salt and pepper to taste

Toss avocado in a large mixing bowl with lemon and lime juices. Add remaining ingredients and toss to combine. Chill and serve.

Pasta Club Salad

1 cup	mayonnaise
2 Tbs.	white wine vinegar
2 Tbs.	fresh lemon juice
12 oz.	rotini pasta, cooked and drained
4	chicken breasts, cooked and cubed
5	bacon slices, cooked crisp and crumbled
1 cup	cherry tomatoes, quartered
½ cup	Swiss cheese, cut into thin strips
	salt and pepper to taste

Blend mayonnaise, vinegar, and lemon juice. Combine with pasta, chicken, and bacon. Refrigerate at least 1 hour. Before serving, toss with tomatoes and cheese. Add salt and pepper to taste. Serves 6.

BLT Salad

   

¼ cup	olive oil
¼ cup	Parmesan cheese, grated
2 Tbs.	mayonnaise
1 Tbs.	lemon juice or vinegar
⅛ tsp.	salt
¼ tsp.	black pepper
6 cups	romaine lettuce, torn into pieces
1 cup	cherry or grape tomatoes, halved
3	green onions, sliced
4	bacon slices, cooked crisp and crumbled

For a thinner dressing, add 1 tablespoon of water to dressing and whisk.

For the dressing, whisk together oil, Parmesan cheese, mayonnaise, lemon juice or vinegar, salt, and pepper. In your salad bowl, combine lettuce, tomatoes, onions, and bacon. Toss with dressing.

Turkey Apple Salad

      

2 Tbs.	plain Greek yogurt or sour cream
2 Tbs.	mayonnaise
1 Tbs.	white vinegar
¼ tsp.	salt
¼ tsp.	black pepper
1 cup	leftover roasted turkey or chicken, shredded
½ cup	celery, sliced
1	granny smith apple, cut into bite-size pieces
3 Tbs.	toasted walnuts, chopped
1 sm. head	green or red leaf lettuce

In a large bowl, whisk together yogurt or sour cream, mayonnaise, vinegar, salt, and pepper. Toss with turkey, celery, apple, and walnuts. When ready to serve, place 3 lettuce leaves on each plate and top with turkey apple salad.

Ginger Salmon Salad

   

⅔ cup	lime juice
½ cup	honey
1 Tbs.	soy sauce
½ tsp.	fresh ginger, minced
4 (6 oz.)	salmon fillets, skin removed
¼ tsp.	salt
4 cups	spring mix salad greens
1 cup	mango, peeled and sliced

Preheat oven broiler. In a small bowl, combine lime juice, honey, soy sauce, and ginger. Set aside ½ cup for later. Place salmon on a foil-lined baking sheet coated with cooking spray. Baste salmon fillets with ½ cup lime juice mixture. Broil 4–6 inches from heat for 4–5 minutes on each side, basting occasionally with more lime juice mixture. Remove from oven and sprinkle with salt. Divide salad greens among 4 plates; top with salmon and mango slices. Drizzle with reserved ½ cup lime juice mixture.

Fresh Summer Corn Salad

         

4	ears corn, shucked (or 3 cups frozen corn, thawed)
1½ Tbs.	olive oil
3	red, ripe tomatoes, diced
1	cucumber, peeled, seeded, and chopped
¼ cup	red onion, minced
1	green or red bell pepper, seeded and chopped
3 Tbs.	fresh cilantro, chopped
	salt and pepper to taste
2 Tbs.	apple cider vinegar

Preheat oven to 400°F. Place foil on bottom of baking sheet. Remove corn from cob and place in a small bowl. Combine with olive oil. Spread on baking sheet. Roast corn in oven 7–8 minutes, stirring once. Set aside. When cooled, toss corn with remaining ingredients. Refrigerate 2 hours before serving. Serve alongside your favorite grilled meat.

Crunchy Asian Slaw

      

1 sm. head	Napa cabbage, shredded
2 lg.	carrots, peeled and grated
1	red bell pepper, seeded and thinly sliced
1 tsp.	canola oil
2 tsp.	sesame oil
1 Tbs.	rice or white vinegar
2 tsp.	soy sauce
	juice of 1 lime
½ tsp.	sugar
¼ tsp.	red pepper flakes, optional
2 Tbs.	dry roasted peanuts, chopped, or sunflower seeds

Combine cabbage, carrots, and bell pepper in a large bowl. In a small bowl, combine canola oil, sesame oil, rice or white vinegar, soy sauce, lime juice, sugar, and red pepper flakes. Drizzle over vegetables and toss well. Refrigerate until serving, up to 3 hours. Add peanuts or sunflower seeds just before serving.

Strawberry Spinach Salad

         

1 (10 oz.) pkg.	baby spinach leaves
1 cup	fresh strawberries, hulled and quartered
¼ cup	feta cheese
¼ cup	Parmesan cheese, grated
1 cup	dried cranberries
1 cup	slivered almonds
3 Tbs.	raspberry vinaigrette salad dressing

Just before serving, toss spinach with all remaining ingredients in a large bowl. Serves 4–6.

Easy Greek Salad

      

5 med.	red, ripe tomatoes
2 med.	cucumbers, peeled, seeded, and cut into chunks
1 sm.	red onion, sliced thinly and separated into rings
8 oz.	feta cheese, crumbled
18	kalamata olives
5 Tbs.	olive oil
3 Tbs.	red wine or balsamic vinegar
1 tsp.	dried oregano
1 tsp.	salt
½ tsp.	black pepper
1 head	romaine lettuce, rinsed, dried, and torn into pieces

Cut each tomato into 8 wedges. Toss with cucumbers, onion, feta, and olives. Combine olive oil, vinegar, oregano, salt, and pepper, and shake well. Place romaine in a large salad bowl and top with tomato mixture. Drizzle dressing over, and toss well to combine. Serves 6.

Buttermilk Coleslaw

         

½ cup	buttermilk
2 Tbs.	mayonnaise
1 sm.	shallot, minced
½ tsp.	cider vinegar
½ tsp.	sugar
¼ tsp.	Dijon mustard
⅛ tsp.	black pepper
1 lb.	cabbage, shredded
1 med.	carrot, peeled and shredded

Try adding chopped green onion and/or diced, seeded jalapeños to this recipe.

Mix buttermilk, mayonnaise, shallot, vinegar, sugar, mustard, and pepper in a small bowl. Combine cabbage and carrot in a large bowl. Pour dressing over and toss to coat. Refrigerate until chilled, about an hour.

Curried Rice Salad

         

2 Tbs.	olive oil, divided
1 Tbs.	curry powder
1 cup	long-grain brown rice
2½ cups	water
¼ tsp.	salt
½ tsp.	black pepper
¼ cup	fresh lime juice
1 cup	red seedless grapes, halved, or raisins
½ cup	fresh mint, chopped
½ cup	roasted cashews, chopped

Use quick-cooking brown rice to reduce cooking time. Follow package directions.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add curry powder and cook for 30 seconds, stirring constantly. Add rice, water, salt, and pepper. Stir. Bring to a boil, and then reduce heat to low. Cover and cook until rice is tender, about 1 hour. Remove from heat and let stand 10 minutes. Transfer to a bowl and stir in lime juice. Cover and refrigerate about 1 hour. Just before serving, stir in grapes, mint, and cashews. Serves 6.

Italian Caprese Salad

         

3 Tbs.	fresh lemon juice
½ tsp.	salt
½ tsp.	black pepper
3 Tbs.	olive oil
1¼ lbs.	tomatoes of any kind (red, yellow, cherry, grape, etc.)
6 oz.	fresh mozzarella cheese, sliced
6	fresh basil leaves, thinly sliced

Whisk together lemon juice, salt, and pepper. Gradually add olive oil. Set aside. Cut all large tomatoes in ⅓-inch slices. Cut cherry-type tomatoes in half. Arrange all tomatoes and cheese on your salad platter. Drizzle dressing over. Sprinkle with basil.

Honey Berry Salad

         

2 med.	firm bananas, peeled and sliced
2 cups	fresh blueberries
2 cups	fresh blackberries or raspberries
2 cups	sliced fresh strawberries
⅓ cup	honey
1 tsp.	lime juice
½ tsp.	poppy seeds
2 Tbs.	fresh mint, chopped, optional

In your serving bowl, combine all of the fruit. In a small bowl, combine honey, lime juice, and poppy seeds. Pour over fruit and toss to coat. Add mint and toss again, if desired.

Winter Pear Salad

         

5 Tbs.	olive oil
2 Tbs.	balsamic vinegar
1 tsp.	honey
1 tsp.	Dijon mustard
1 Tbs.	green onion, finely chopped
	salt and pepper
4 cups	mixed greens
2	ripe pears, cored and thinly sliced
2 oz.	Asiago cheese, shaved with vegetable peeler
½ cup	unsalted or lightly salted cashews, toasted

In a lidded jar, combine olive oil, balsamic vinegar, honey, mustard, green onion, and salt and pepper to taste. Cover, shake well, and set aside. In large bowl, combine greens and ⅔ of the dressing. Divide salad onto plates, and arrange pear slices over in spiral pattern. Drizzle with additional dressing. Top with shaved Asiago cheese and toasted cashews. You can also simply toss all ingredients in a large salad bowl.

Pesto Pasta Salad

   

1 cup	mayonnaise
3 Tbs.	pesto
½ tsp.	garlic salt
¼ cup	vinegar
½ tsp.	black pepper
6 cups	cooked pasta, such as rotini or penne
3	green onions, chopped
1½ cups	cherry tomatoes, halved or quartered
3 Tbs.	pine nuts, toasted
⅔ cup	Parmesan cheese, grated

Try cubed fresh mozzarella in place of the Parmesan cheese.

For the dressing, combine mayonnaise, pesto, garlic salt, vinegar, and pepper. Combine remaining ingredients and toss with dressing. Serve chilled or at room temperature. Serves 6.

Broccoli Ramen Salad

      

1 cup	walnut pieces
1 pkg.	ramen noodles, broken into pieces (discard seasoning packet)
¼ cup	unsalted butter
1	cup vegetable oil
½ cup	sugar
½ cup	rice vinegar
3 Tbs.	soy sauce
	salt and black pepper to taste
3 sm. heads	romaine lettuce, washed and torn
2 cups	raw broccoli florets, washed and chopped
4	green onions, chopped

Sauté walnuts and ramen noodles in melted butter until golden brown. Set aside to drain on paper towel. To make dressing, in a lidded jar combine vegetable oil, sugar, rice vinegar, soy sauce, and salt and pepper to taste. Cover tightly and shake well. When ready to serve, toss romaine, broccoli, and green onions together in a large salad bowl. Top with walnut and ramen mixture, and drizzle dressing over. Toss again. Serves 8.

Berry Salad with Vanilla-Yogurt Dressing

         

4 cups	fresh berries, such as strawberries, blueberries, and raspberries
1 cup	low fat vanilla yogurt
¼ cup	honey
¼ tsp.	vanilla extract
1½ Tbs.	skim milk, if needed
	cinnamon to taste
	fresh mint leaves, optional

Wash, stem, and sort berries. In a small bowl combine yogurt, honey, and vanilla and whisk together. Add cinnamon to taste and stir until well incorporated. Add milk until you reach your desired consistency, which should be thin enough to drizzle over fruit. Place berries in serving bowls and drizzle with yogurt dressing. Garnish with mint, if desired, and serve immediately. Serves 8.

German Potato Salad

2 lbs.	yellow potatoes, unpeeled
½ lb.	bacon, cooked until crisp and crumbled (reserve 1 Tbs. drippings)
1 lg.	white onion, chopped
2 Tbs.	canola oil
3 Tbs.	coarse ground mustard
6 Tbs.	apple cider vinegar
1 cup	green onions, chopped
½ tsp.	salt
½ tsp.	black pepper

Boil potatoes in a large pot until tender, about 15 minutes, but do not let them cook until they fall apart when stabbed with a fork. Drain and cool slightly. Peel, if desired, and cut into bite-size chunks.

In a skillet over medium heat, add onion to reserved bacon fat and cook until softened and light brown, about 7 minutes. Remove from heat. Prepare dressing by combining oil, mustard, vinegar, green onions, salt, and pepper. Toss dressing with bacon, potatoes, and white onion. Serve warm or at room temperature.

Italian Salad

      

6 cups	romaine lettuce, torn into bite-size pieces
1 cup	red bell pepper, cut into strips
1 cup	yellow bell pepper, cut into strips
½ cup	red onion, thinly sliced
½ cup	pitted black olives
½ cup	mozzarella cheese, shredded
¼ cup	pepperoncini, stem ends trimmed, seeded, and sliced
1–1½ cups	Italian dressing or vinaigrette

In a large bowl, combine lettuce, peppers, onion, olives, mozzarella cheese, and pepperoncini, and toss well with vinaigrette. Serve chilled. Serves 6.

Thai Noodle Salad

   

15 oz.	dried soba or whole wheat noodles, broken into pieces
2 tsp.	sesame oil
⅓ cup	rice vinegar
⅓ cup	soy sauce
2 Tbs.	fresh lime juice
2 Tbs.	light brown sugar
3	garlic cloves, minced
1 cup	carrots, finely grated
¼ cup	salted peanuts, coarsely chopped
½ cup	fresh cilantro, chopped

In a large pot, cook noodles according to package directions. Drain and rinse noodles. Set aside. In a large bowl, whisk together sesame oil, rice vinegar, soy sauce, and lime juice. Add brown sugar and garlic. Whisk until sugar is dissolved. Toss in noodles, carrots, peanuts, and cilantro.

Cover and refrigerate at least 1 hour. Toss again before serving. Serves 6–8.

1. Frederick Buechner, Wishful Thinking: A Theological ABC (New York: HarperCollins, 1973), 2.