Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Yield about 3 cups

INGREDIENTS:

4 ripe avocados, peeled and seeded

1 (8-ounce) package cream cheese, very soft (can use light cream cheese)

1/2 cup spicy picante sauce

2 tablespoons fresh lemon juice

1 teaspoon garlic powder (or 2 garlic cloves, minced)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon cayenne pepper (or adjust to taste

Taken from my “Favorites” folder!

One large regular orange may be used in place of the mandarin oranges

Servings 4-6

INGREDIENTS:

2 (5-ounce) bags mixed spring salad greens

1 large green onion, chopped (optional)

crumbled blue cheese (use as much as you like)

2 mandarin oranges , peeled and sectioned

1 pint fresh strawberries, quartered

Sweet “N” Heat Pecans

Balsamic Vinaigrette dressing

INSTRUCTIONS:—————————————

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

Yield 20 tomato slices

Tomatoes should be large red and ripe but not to soft, if you are an olive lover mix in some canned sliced black olives (hand-squeezed dry) into the cheese mixture or sprinkle some on top

INGREDIENTS:

1/2 cup freshly grated Parmesan cheese

3/4 cup shredded mozzarella cheese

1/2 cup ricotta cheese (do not substitute creamed cottage cheese)

1/2 cup Hellman’s mayonnaise

2 teaspoons very soft butter

1 teaspoon dried basil, or to taste (or can use 2 teaspoons dried oregan0)

1 small garlic clove, minced

1/2 teaspoon fresh ground black pepper

seasoned salt, optional and to taste

4 extra large ripe tomatoes

dry breadcrumbs, optional

INSTRUCTIONS:———————————————————

In a bowl, combine the first 8 ingredients, then season with salt to taste.

Cut each tomato into five slices.

Top/Spread each tomato slice with a semi-heaping tablespoon of cheese mixture.

Place on a 10 x 15-inch baking sheet.

If desired sprinkle the top of each tomato slice with breadcrumbs (this is only optional)

Broil 3-inches from  heat source for about 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional

I make this salad often in the summer season using leftover grilled chicken and my own Italian dressing recipes, I have a few great Italian salad dressings recipes posted here on the site anyone will work fine for this recipe,  bottled will work fine but homemade is always better to use, it will improve the flavor of your salad big time!

Cubed mozzarella or provolone cheese or freshly grated Parmesan cheese may be substituted for the feta, well drained canned sliced black olives or Greek Kalamata olives are a great addition to add in also

To save time (and this is what I most always do)  a day ahead, prepare the dressing  then refrigerate, in a bowl combine the cooked pasta along with the chicken and feta cheese, toss, cover and refrigerate until ready to use the following day, before serving mix in the lettuce, tomatoes and dressing, this will save you a ton of time!

Some ingredients have no amounts listed, you can just use as much as you like

Servings 4-6

INGREDIENTS:

3 cups uncooked bow tie pasta (or use as much as you like)

1 head lettuce, chopped (or can use two romaine hearts, torn into pieces, I do not recommend using the outer leaves of the romaine for this salad, the hearts will hold up better with the weight of the pasta)

grape OR cherry tomatoes, halved

1 medium red onion, chopped

cubed cooked chicken (use as much as you like)

finely crumbled feta cheese (use lots!)

prepared Italian salad dressing (use as much as you like I would suggest to start with 1/2 cup and add in more to taste)

salt and fresh ground black pepper to taste

INSTRUCTIONS:—————————————————-

Cook pasta according to package directions; drain and rinse in cold water (drain very well) then transfer to a large bowl.

Mix in romaine lettuce, chicken, onion, tomatoes and feta cheese.

Drizzle with dressing and toss to coat, then season with salt and pepper to taste.

After mixing allow the salad to sit at room temperature for about 20 minutes before serving or refrigerate for 1 hour.

If you find that the salad is dry after removing from refrigerator then mix in some vegetable or canola oil.

You will also find this recipe on Recipezazz.com