Category Archives: 04. Salads and Dressings

Mediterranean Quinao Salad


Mediterranean Quinao Salad

Makes about 6 servings


2 cups chicken or vegetable broth

1 clove garlic, chopped

1 cup uncooked quinoa


1 large cooked chicken breast cut into bite size pieces (optional)

1/2 teaspoon onion powder

1/2 cup chopped tomatoes

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/2 teaspoon salt

Fresh chopped parsley and chives, to taste


1/4 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil



Bring the chicken or vegetable broth, and garlic to a boil in a saucepan


Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the broth has been absorbed, about 15 minutes.  Fluff with a fork


Scrape the quinoa into a large bowl


Gently stir the chicken, onion powder, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa


Drizzle with the lemon juice, balsamic vinegar, and olive oil


Stir until evenly mixed


Serve warm or refrigerate and serve cold


*Chick Peas can be used in place of the chicken



Quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley.


Thai Peanut Dressing


Thai Peanut Dressing

1/4 cup low-sodium soy sauce

1/2 cup smooth peanut butter

1/4 cup honey

1 teaspoon of powdered ginger

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2-3/4 cup warm water

Pinch of cayenne pepper (optional)

1/4 cup chopped peanuts (optional)

1 tablespoon chopped fresh mint leaves (optional)


Whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, cayenne pepper and 1/2 cup warm water in a small saucepan over medium heat

Add more water if needed

Simmer and stir until sauce is thick, 5 to 8 minutes

Serve warm

Garnish with chopped peanuts and mint leaves as desired

Macaroni Salad

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Macaroni Salad

Makes about 4-6 servings


1 cup uncooked pasta

1/4 cup Shredded Carrots

1/4 cup Chopped Celery

1/4 cup Chunked Cheese

1/4 cup Peas

1/4 cup Green Olives


1/4 cup Mayo

2 tablespoons Sour Cream

2 tablespoons Pickle Juice

2 teaspoons Sugar

Salt, Pepper and Garlic Powder to taste


Cook pasta according to al dente package directions

Rinse with cold water and set in fridge while you prepare the rest of the ingredients

In a bowl, mix together Mayo, Sour Cream, Pickle Juice, Sugar and seasonings

Add Pasta, Carrots, Celery, Cheese, Peas and Green Olives

Mix everything together and let it set in the fridge for at least 30 minutes before serving so the flavors can blend


Sweet Cole Slaw


8 cups shredded cabbage

1 cup shredded carrots

3/4 cup sour cream

3/4 cup mayonnaise

3/4 cup sugar


In a large bowl combine cabbage and carrots

Whisk together sour cream, mayonnaise and sugar until dressing is smooth

Pour dressing over coleslaw mixture and toss to coat

Refrigerate at least an hour before serving so the flavors blend



Hot Bacon Dressing

bacon dressing

8 slices bacon

1 1/2 cup sugar

3 teaspoons corn starch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar


Cook bacon in a skillet over medium heat until crispy

Drain, crumble and set aside

Whisk sugar, corn starch and salt together

Slowly pour in water and vinegar, whisking constantly

In a medium skillet, add crumbled bacon and pour vinegar mixture over it

Cook over medium heat, stirring constantly until mixture thickens

Serve over Spinach Salad and enjoy!