Creamy Grape Salad

1 pkg. (8 ounces) Cream Cheese, softened

1 cup Sour Cream

1/3 cup sugar

2 teaspoons vanilla

4 pounds seedless grapes, (mixed colors would be nice)

3 tablespoons brown sugar

3 tablespoons chopped pecans

In a large bowl, mix the cream cheese, sour cream, sugar and vanilla. Stir in the grapes. Put the salad into a serving bowl and refrigerate until serving (at least an hour). When ready to serve, sprinkle the brown sugar and pecans over the top.

(This sounds kind of weird, but it was YUMM-O, if you like grapes.)

When I quartered the recipe, it made 3-4 cups.

Edamame Salad

5 tablespoons red wine vinegar

3 tablespoons olive oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered (or diced romas)

4 green onions, thinly sliced

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

In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 8 servings. Great as leftovers, too!

Photo courtesy allrecipes.com

Healthy Garden Salad

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil (I used olive oil)
1/3 cup fresh cilantro (I used leaves only)
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 package (1 pound) frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered (I used regular tomatoes cut small)
4 green onions, thinly sliced
1-15 oz can black beans, rinsed and drained

In a large serving bowl, whisk together red wine vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Layered Antipasto Salad

3 c uncooked penne (or mostaccioli) pasta

2 1/2 c broccoli florets

1 Tbl chopped fresh parsley

1/2 lb deli roast beef slices, cut into strips (or left over roast beef, cubed)

2 c chopped tomato

1 c Caesar dressing

Shredded provolone cheese

Cook pasta, adding broccoli during last 2 minutes; drain.  Rinse and cool.  Toss with parsley.

Place 1/2 of pasta in a 4 qt bowl; top with 1/2 each of tomatoes, beef, dressing and cheese.  Repeat layers.  Cover and chill at least 2 hours.

Honey Chicken Salad

Combine:

4 c chopped cooked chicken

3 celery ribs, diced

1 c sweetened dried cranberries

1/2 c chopped pecans, toasted

Whisk, then add to chicken:

1 1/2 c mayonnaise

1/3 c honey

1/4 tsp salt

1/4 tsp pepper

Serves 4-6

Pasta Salad

I was called out on not posting this recipe immediately.... Sorry!!! This is Blake's favorite salad that my mom makes. This salad is always asked for by her friends and... Blake. As a side note, the mushrooms, artichoke hearts, and 5 bean salad are all at Sam's Club.

Yummy Pasta Salad
12 oz bag of multi-color pasta curls - you might need two bags?? - cooked and drained
17 oz bottle of marinated mushrooms - sliced (MARINATED SHROOMS ONLY!!!)
16 oz bottle of marinated artichoke hearts - you might need to add more depending on taste and looks - coarsely chopped
32 oz bottle of 5 bean salad
12 oz can of sliced olives
red bell peppers, chopped
Light Italian Dressing by Wishbone
Salt and Pepper to taste
Feta Cheese Crumbles

Mix together pasta, sliced mushrooms, artichoke hearts, bean salad, bell peppers, and olives with squirts of Italian Dressing (based on taste). Sprinkle with salt and pepper, and feta cheese crumbles.