Frog Eye Salad

This is a very simple and delicious recipe that I got from my mother in law.  Try it, you'll like it!

A few notes before making it:

1. I use the juice from the cans of pineapple that I add to the salad later.  You will not get 2.5 cups of pineapple juice from the cans so you can either open up an extra can of pineapple, or just add some of the juice from the mandarin oranges.  I usually end up with 2 or close to 2 cups of pineapple juice, and then complete the 2.5 cups by adding the juice from the mandarin oranges.

2.  The marshmallows, coconut, and whipped cream are really to your liking.  I definitely added more than a cup of miniature marshmallows and technically you can use the whole tub of cool whip if you want.  

3.  I usually skip the can of crushed pineapple, but it's really up to you if you want it with extra pineapple. 

4.  I've made the salad on the same day so rather than leaving the pasta and dressing to set overnight, I usually just start the pasta and dressing in the morning, leave it in the fridge for several hours and then finish it off in the late afternoon.  Either way works.

Good luck, and let me know if you have any questions.

DRESSING:
1 cup sugar
2 tbsp flour
2 eggs, whisked
1 tbsp lemon juice (about 1/2 a lemon)
2.5 cups pineapple juice (use the juice from the cans below)

Bring the above ingredients to a boil and stir constantly until thick.  Remember to add the whisked eggs at the beginning so you don't end up with strands of cooked egg if you add them when the juice has already gotten hot.  Set your dressing aside when done.

1 box Acini de Pepe pasta
1 cup (or more) miniature marshmallows
3 cans mandarin oranges, drained
16 oz tub cool whip
2 cans pineapple tidbits, drained
1 can crushed pineapple (optional)
1 cup coconut (shredded)

Follow directions on box for cooking the acini de pepe pasta.  When ready, drain, rinse, and then pour pasta in a large bowl.  Fold in dressing, cover, and let set overnight.  The pasta will absorb all the dressing.  Add the drained fruit, about 3/4 of the cool whip, marshmallows, and coconut.  Enjoy!

Mexican Tuna Salad (Ensalada de Atun)

This salad is super fast and easy! Perfect to eat on a tostada, toast, or just scoop it with chips.

INGREDIENTS:
2 small cans of tuna
2 romaine hearts (iceburg lettuce is fine too), finely shredded
1/2 medium onion (chopped)
2-3 tomatoes, finely diced
2-4 jalapeños, seeded and chopped
1 can of corn, drained
mayonnaise
salt and pepper to taste

Start off by draining the liquid from the tuna and place tuna in a bowl.  Separate tuna chunks with a fork.  Add the lettuce, onions, tomatoes, jalapeños, corn, salt and pepper.  Add enough mayonnaise to your liking.  Enjoy!

Crunchy Asian Pasta Salad

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix (We have liked the Greek flavor the best, if you can find it... I have also used off brands)
1	package (3 oz) Oriental-flavor ramen noodle soup mix
3	tablespoons sugar
3	tablespoons vegetable oil
2	tablespoons white vinegar
2	tablespoons water
1	tablespoon soy sauce
3	cups coleslaw mix
1	cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2	cup sliced almonds, toasted
1	can (15 oz) mandarin orange segments, drained (I leave these out & add sliced black olives) Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.

Spinach Salad

Delicious salad!

Sorry about the picture but I remembered to take it when the salad was almost gone.

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INGREDIENTS:

1/2 gallon chopped spinach

1 c sliced fresh mushrooms

4 strips bacon, cooked and crumbled

1 c grated cheese (Swiss, Mozzarella, or Monterrey Jack)

2 small cans of mandarin orange slices

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Sugared Almonds:

1/2 c sliced almonds

3 tbsp sugar

2 tbsp melted butter

Blend sugar and melted butter well. Coat almonds and spread on a baking sheet. Bake at 325 degrees Fahrenheit for 10-15 minutes. When lightly browned remove from oven, loosen with a metal spatula and let cool completely.

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Place salad greens in a serving bowl and top with mushrooms, bacon, cheese, mandarin oranges and nuts. Serve with poppy seed dressing. Enjoy!

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Poppy Seed Dressing:

1/2 c white vinegar

2 tsp poppy seeds

1/2 tsp salt

1 c extra virgin olive oil

1/2 c sugar

1 tbsp grated onion

1 tbsp prepared mustard

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Blend all ingredients but oil until sugar is dissolved. Gradually add oil, whisking it into dressing.

Fruit Trifle Salad

6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
4 oz pkg instant vanilla pudding
1 3/4 cup milk
3/4 cup sour cream
1 tsp orange zest

Layer fruits in trifle bowl or tall glass bowl. Combine pudding, milk, sour cream. Spread pudding mixture over top layer and sprinkle orange zest over top.

(other fruits may be substituted for fruits listed except melons. We used kiwi instead of blueberries. I love the display of colors in this salad!)

Cranberry Pecan Salad

I found this in a magazine recently and made it for Thanksgiving dinner but doesn't it sound Christmas-y? It was yummy and a nice change from our traditional salads.

Salad
2 radicchio bunches, torn
1 red leaf lettuce bunch, torn
1 endive bunch, torn
3 pears, thinly sliced
1/2 cup sweetened, dried cranberries
1/4 cup chopped pecans, toasted (I think I will try not toasting next time)
1/4 cup Gorgonzola cheese (we couldn't find any in Burley, ID so we used crumbled Feta cheese)

Dressing
1/3 cup pear juice (we used juice from canned pears)
1/4 cup oil
2 T vinegar
2 T lemon juice
1 tsp red onion, minced
1/2 tsp salt
1/2 tsp pepper

Wanna-Be Cafe Rio Salad

Cafe Rio Salad

My husband and I LOVE Cafe Rio. We probably visit this restaurant about two or three times a month when I don't feel like cooking (and sometimes I just make it at home). Their food is super yummy and affordable, plus you usually can make two meals of your order because they give you a ton of food. If you haven't gone to this restaurant, I totally recommend it if you are in town. If you live away from Utah...I have just the solution for you. Now remember, this is not the official recipe, I'm not that lucky to get it...but I came accross a pretty good knock-off recipe. I will call it...............

THE WANNA-BE CAFE RIO SALAD

Cafe Rio Dressing

1 buttermilk ranch dressing packet (follow the instructions on the packet)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño

Use a food processor or blender to blend all the ingredients well. Refrigerate

*It will keep in the refrigerator for up to two weeks.

Café Rio Sweet Pork

3-4 lbs pork roast
1 cup brown sugar
3 cups salsa

*Mix ingredients in a crock pot and let cook for 10 hours on low.

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
Salt to taste

In a saucepan combine rice, salt, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Beans

Cook your beans like regular (beans, water, salt in a pressure cooker or pot). In a saucepan sautee chopped onions and minced garlic and then add cooked beans with a little bit of juice, then add chopped cilantro.

For the salad, you will also need:

romaine lettuce
large flour tortillas
guacamole
salsa
cheese
tortilla strips (cut yellow corn tortillas in thin strips and fry them).

To assemble your salad put a warm flour tortilla on your plate, then add rice, beans, meat, lettuce, guacamole, salsa, cheese, tortilla strips and finally the dressing!

The recipe will make a lot of food so make sure you invite people over. Let me know how you like it!