Bowtie Chicken Caesar Salad

I was looking through food blogs yesterday and came across a great recipe from The Girl Who Ate Everything.

My old room mate in van ness used to make something similar.  I do like this recipe, however I changed it up a bit- I didn't really care for the Brianna’s Asiago Caesar Dressing.  I think I'd use my trusted Kraft Caesar dressing next time.  I didn't use chicken because I don't like it- but I know lots of people do so I left it in.  It is great without!

This recipe feeds a family.  Last night my roomie and I each had a bunch of romaine lettuce and added the amount of toppings we wanted.

Bowtie Chicken Caesar Salad

3 bunches romaine leaf lettuce, chopped

1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper (optional)
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Kraft Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving.

Modern Waldorf Salad

When I was little I remember my mom having grapefruit and I hateddddd it. Like a lot. I remember my room mate Alyson in Scotland eating them everyday and being disgusted. What kind of mad person would like something that bitter?

Well, my friends, after taking the grapefruit out of the little case I discovered..... I like it. It really isn't bitter and gross once it is out of the case. Ah I must be growing up.

Here's a recipe for a Modern Waldorf Salad. I added chicken cooked with the Cajun seasoning because apparently, protein is good for you.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.
Dressing

• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 1/2 teaspoon Cajun seasoning

Salad

• 1 head romaine lettuce
• 1 grapefruit
• 1 firm but ripe Bosc pear, peeled, cored, diced
• 1 tart green apple (such as Pippin), peeled, cored, diced
• 1 cup seedless grapes, halved
• 1/3 cup chopped dates
• 1/4 cup pine nuts, toasted

Instructions

Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

Favorite Salad: Steak and Onion Salad

Another recipe from my Dad.  This is by far my favorite salad, if not meal!

Steak and Onion Salad

Serves 4

Any salad mix, including baby spinach, can be used in place of the arugula.

1 1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
4 tablespoons olive oil
Table salt and ground black pepper
1 large red onion , cut crosswise into 1/2-inch-thick rounds
2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick
11 cups lightly packed stemmed arugula
1/2 cup crumbled blue cheese

1. Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.

2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.

3. Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.

4. Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top.