Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients:

1 large sweet potato, unpeeled and sliced into 1/2 - inch thick rounds, large rounds halved

1 red onion, cut into 1/2 - inch wedges

4 TBS olive oil, divided

salt and pepper

3/4 cup dried farro (or Israeli couscous)

2 TBS red wine vinegar

3 radishes, thinly sliced on mandolin

1 small handful of dill, roughly chopped

2 TBS salted pistachios, roasted and roughly chopped

2-3 oz goat cheese, broken into bite-size pieces

1/2 lemon, juiced

pinch of smoked paprika, for serving

flakey sea salt, for serving

Directions:

Pre-heat oven to 425º F.

Spread sweet potato rounds and onion wedges on baking sheet, drizzle with 3 TBS olive oil, and season with salt and pepper. Roast, shaking the baking sheet 1/2 way through, until the sweet potatoes are golden brown and tender, 15-20 minutes. Let cool slightly.

Cook farro according to the package directions. Drain.

In a medium bowl, season the warm farro with vinegar, remaining 1 TBS oil, salt and pepper. Add sweet potato, onion, radishes, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flakey sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Notes:

I always use couscous, but I'm sure farro is delicious. Also, I usually omit the paprika out of laziness and it's still delicious. 

Source:  Epicurious

Coleslaw

Ingredients:

(About)
1 cup Mayonnaise
1/2 cup apple cider vinegar
1/2 cup sugar
bag of slaw
grated red apples
poppy seeds

Directions:

Thrown together by taste.

Source: Jaylyn Allen

Mom's Christmas Salad

Ingredients:
1 cup chopped pecans
6 TBS balsamic vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil
2 avocados
3 quarts bite size pieces, rinsed, romaine lettuce
2 cups thinly sliced mushrooms
1 cup thinly sliced red onion
1 can sliced black olives, drained
1/2 lb feta cheese, crumbled
1/2 cup slivered fresh basil leaves
salt & pepper

Directions:
In a frying pan over medium high heat, stir or shake pecans frequently until toasted, about 3 minutes. Pour into a large bowl; add vinegar, olive oil, and sesame oil. Pit and peel avocados; cut into 1/2 inch chunks and add to bowl. Add lettuce, mushrooms, red onion, olives, cheese and basil. Mix and add salt and pepper to taste.

Source: Mom

Aloha Mango Chicken Salad with Creamy Mango Passion Vinaigrette

Ingredients:

Salad:

1 head romain lettuce
1 mango, diced
1/3 cup gorgonzola cheese, crumbled
1 red pepper, diced
1/4 red onion, diced
4 chicken breasts, cooked, diced
1 cup tortilla strips

Creamy Mango-Passion Vinaigrette:

2 TBS Dijon mustard
1/2 mango, cut into bite size pieces
1/2 lime, juice only
2 TBS rice wine vinegar
1/4 cup mayonnaise
1 garlic clove

1 tsp chili paste or chili garlic sauce

3 tsp honey

1/4 cup olive oil

Salt and Pepper, to taste

Directions: For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately. 

Layered Spinach Salad

Ingredients:

Spinach
Bacon, cooked and chopped
Sliced almonds
Poppy seed dressing (one with the peach on it)
Feta cheese, crumbled
Hard boiled eggs, crumbled
Apples, sliced
Optional, marinated cooked cubed chicken

Directions: Layer ingredients in a large bowl. Serve immediately, or leave out dressing until ready to serve.

Notes: Martha Stewart has fail proof boiled egg directions here. I prefer Whole Foods ingredients in this salad. I've had it both ways, and there is a HUGE difference. If anything, at least get the spinach from there!!! I omit the chicken because I usually don't eat this as the main course.

Source: Mom