spinach berry salad with lemon poppy seed vinaigrette

we had this salad at a mother's day brunch and it was fabulous. i adapted the original recipe from our best bites to more resemble the 'nuts about berries' salad at zupas.

for the vinaigrette:

1/3 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup rice vinegar
1/4 cup canola oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar
1 teaspoon poppy seeds
1 teaspoon grated onion
1 clove finely pressed garlic
1/8 to 1/4 teaspoon xanthan gum (optional, but i like it because it makes the dressing thick and stick to the salad better. i buy it in the bulk section of winco -- it's kinda pricey most places so i like to get a small amount.)

add all the ingredients, except poppy seeds, to a blender. blend until well combined. stir in poppy seeds and refrigerate until serving.

for the salad:

1 10 oz. bag fresh baby spinach and/or mixed greens
1/2 medium cucumber, peeled, seeded and sliced
1/2 pint strawberries, sliced
1/2 pint black berries
1/2 pint blueberries
(or use whatever fresh berries you want)
1 cup peeled and diced jicama (you'll find it in the produce section of most grocery stores)
3/4 cup crumbled feta cheese
1 cup sugared almonds:

• add 1/2 cup sugar and 1 cup sliced or slivered almonds to a skillet on medium heat. once the sugar starts melting, stir the almonds until the sugar is melted and golden. pour onto aluminum foil sprayed with cooking spray and cool to room temperature. break into small chunks.
  

in a large bowl, toss the spinach/mixed greens with the dressing (you probably won't need to use all the dressing) until well coated. add the remaining ingredients and gently toss/fold to evenly distribute the good stuff. serve immediately.

Pear and Feta Cheese Salad

adapted from allrecipes.com

* 1 (10 ounce) bag mixed field greens
* 1/2 cup sliced red onion (optional)
* 1 pear, cored and sliced
* 1/2 cup chopped candied pecans
* 1/2 cup crumbled feta cheese
* 1/3 cup dried cranberries

for the dressing: (you'll only need about half the amount of dressing for this salad)
* 1/3 cup apple cider vinegar
* 1/2 cup mayonnaise, sour cream or plain yogurt
* 3 tablespoons packed brown sugar
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup vegetable oil


Directions

1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, cranberries, and feta cheese, and toss to mix evenly.
2. To make the dressing, place the vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the oil. Blend until mixture becomes creamy, about 1 minute. (I just put all the ingredients in a jar with a lid and shake it for a few minutes.) Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

bowtie chicken caesar salad

i got this recipe from my friend meg, who got it from her sister-in-law, joslyn. it makes a ton so it's ideal for bridal/baby showers and other large gatherings. but don't count on having any leftovers.

serves 30-40

16 oz farfalle pasta, cooked per package directions
2 heads romaine lettuce, washed, spun dry, and chopped into bite-sized pieces
2 cups chicken, cooked and cubed
1 - 4 oz pkg slivered almonds, sugared
1 - 6 oz pkg grated parmesan cheese
1 - 6 oz pkg croutons
1 - 8 oz carton mushrooms, sliced
24 oz of your favorite caesar dressing

to sugar the almonds: in a dry skillet, add 1/2 cup sugar and almonds, turn the burner to medium. in a few minutes, the sugar will start to melt. stir to coat the almonds. when the sugar reaches a light golden color-it will happen quickly, remove from heat and spread the almonds on waxed paper to cool, then break apart. you can also follow the directions on this website: jeenaskitchen

to prepare the salad: combine all the ingredients in two+ large bowls. (it make so much, you won't be able to fit it all in one.) toss to coat everything with the dressing.

jessica's note: i'm not a fan of soggy lettuce, so i wait until just before serving to stir it in. also, i didn't bother sugaring the almonds and the salad was still awesome.

creamy grape salad

i had this recipe at a friend's house a while ago and it was so amazing, i had to get the recipe. i think it tasted extra good because the grapes and pecans came from her yard. to be honest, i never really buy grapes that often because my family can't finish them off before they go bad. but now i have a tasty recipe to put them in so i buy grapes whenever they are on sale. i ended up making this twice in a week and have had many requests for the recipe.

creamy grape salad
from taste of home
yield: 21-24 servings

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans, toasted

wash and dry the grapes. in a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. add grapes and toss to coat. transfer to a serving bowl. cover and refrigerate until serving. sprinkle with brown sugar and pecans just before serving.