Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Salads

Not all salads have to be green, ya know.

White Bean Salad

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Recipe Source: 101cookbooks.com

Ingredients:

2 big handfuls baby spinach, washed and dried
2 cans white cannellini beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Directions:

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

Aztec Chicken Salad

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Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”

Notes:

Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.

Ingredients:

2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips

Directions:

Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.

Chalupas

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Recipe Source: Janae’ / recipezaar.com

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

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