Cafe Rio Cilantro Ranch Dressing

Ingredients

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2  to 3/4 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Instructions

• Mix all ingredients together in the blender. That's it!

Cafe Rio Sweet Pork Barbacoa Salad

Ingredients

• 6 large Tortillas (we like the raw ones from Costco that you cook yourself)
• Shredded cheese, Mexican blend
• Cafe Rio Rice 
• Cafe Rio Black Beans
• Cafe Rio Sweet Pork
• Lettuce (NOT iceberg, use leafy green or Romaine or a mix of them)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole
• Sour cream
• Tortilla Strips or crumbled tortilla chips
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch
• OR Cilantro Lime Vinaigrette 

Instructions

• Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

Nana's Strawberry Jello Salad

This was another Thanksgiving favorite.

1 lrg. pkg. strawberry Jello, dissolved in 3 C boiling water
1 pkg. frozen strawberries
3 mashed bananas
1 #2 can crushed pineapple

Mix all ingredients together.  Set 1/2 of jello mixture in the bottom of a 9x13’pan.  When set, spread with 1 lrg. carton (2 C) sour cream.  Pour remaining jello mixture over and set.

Nordstrom’s Champagne Vinaigrette

I love all of the dressings in the Nordstrom Cafe and this is another good one!  

Ingredients:

1 shallot, quartered

1 small clove garlic

1 Tbsp. Dijon mustard

2 Tbsp. sugar

1/8 tsp. kosher salt

Dash of freshly ground white pepper

½ c. Champagne vinegar

1 ½ c. canola oil

Directions:

In a blender or food processor fitted with a metal blade, process the shallot and garlic until finely minced.  Add the mustard, sugar, salt, pepper, and vinegar.  Process to combine the ingredients thoroughly.  With the machine running, gradually add the oil in a thin, steady stream to form an emulsion.  Taste and adjust the seasoning.

Sliced Tomato Vinaigrette

This is a recipe I got from the Pendulum Court restaurant at BYU in the Eyring Science Center.   All the dietetic students at BYU have to spend a year working in the Pendulum Court so I picked up a few of their recipes while I was there.  This is really good just lightly drizzled over slices of fresh tomatoes.  Sometimes I drizzle it over tomatoes over cottage cheese for dinner.  

♥ 

3 medium tomatoes, raw

1/8 tsp. garlic in water, chopped

½ tsp. salt

½ tsp. granulated sugar

1/8 tsp. black pepper

1 Tbsp. mustard

2½ Tbsp. corn oil

1 Tbsp. + 1 tsp. distilled vinegar

2 Tbsp. fresh parsley, chopped

Slice tomatoes.  Line slices overlapping in a small casserole dish.  Combine other ingredients.  Pour dressing over tomatoes.  Keep chilled.

Wanda Skousen's Raspberry Jello

This recipe comes from Nana (Cleo Turley).  

2 lg. pkgs. raspberry jello

4 c. boiling water

4 c. orange juice

1 pkg. frozen raspberries.

Dissolve jello in boiling water.  Add orange juice and then frozen raspberries.  Stir until raspberries are thawed.  Mix Fruit Salad Dressing with 1 carton of whipped cream and spread over jello. Or, in a pinch, just spread with whipped cream, or in a bigger pinch, spread with Cool Whip.

*Wanda Skousen was another one of Nana’s good friends since college days, and ended up living next door to her at Val Vista Lakes.

Frog-Eye Salad

This recipe comes from Kim!

Ingredients:

1 c. sugar

2 Tbsp. flour

2 ½ tsp. salt

1 ¾ c. pineapple juice

2 eggs, beaten

1 Tbsp. lemon juice

3 quarts water

1 Tbsp. cooking oil

1, 16 oz. pkg. Acini de Pepe

3, 11 oz. cans mandarin oranges, drained

2, 20 oz. cans pineapple chunks, drained

1, 20 oz. can  crushed pineapple, drained

1, 9 oz. carton  Cool Whip

1 c. miniature marshmallows (optional)

1 c. coconut (optional)

Combine sugar, flour, and 1-2 tsp. of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 tsp. salt and oil to a boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again, and cool to room temperature.  Combine egg mixture with Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in an airtight container.  It may also be frozen, though freezing somewhat alters the texture.  Makes 25 servings.

Mom's Chicken Salad

This recipe comes from Mom (Tauna).  Who doesn't love cold chicken salad on a croissant in the summertime??

1 (20 oz.) can crushed pineapple

1 (11 oz.) can mandarin oranges

2 c. diced, cooked chicken  (about 3 ½ breasts)

½ c. mayonnaise

¼ tsp. salt

½ c. sliced celery

1 c. slivered almonds

1 Tbsp. minced green onion

Drain fruit well.  Combine all ingredients except fruit and almonds and chill.  Add fruit last.  Toast almonds 20 minutes at 300°.  Add fruit and almonds before serving.   Makes 6 servings.

Rumbi's VooDoo Chicken Salad

This is a copycat recipe from Rumbi's restaurant.  Their salads are so yummy and unusual!  I always have to eat at Rumbi's when I'm in Salt Lake or Arizona, just like Cafe Rio.  You can also make homemade caribbean jerk marinade from a recipe I will post at another time if you don't want to use the KC Masterpiece premade marinade.  This is the quick way to do it!

Sesame Ginger Vinaigrette:

3 tsp. chili garlic sauce

2 tsp. lime juice

2 tsp. Dijon mustard

2 tsp. fresh minced ginger

2 tsp. freshly chopped garlic

2 Tbsp. white sugar

¼ c. mayonnaise

¼ c. soy sauce

½ c. rice vinegar

¼ c. sesame oil

Blend all ingredients except sesame oil in blender.  While blender is on low speed, slowly drizzle in sesame oil until incorporated.  Set aside.

Each Salad:

4 oz. spring lettuce mix

1 Tbsp. crumbled feta cheese

1 ½ Tbsp. diced tomatoes

2 Tbsp. sesame ginger vinaigrette

            (make above recipe or use Litehouse sesame ginger dressing)

1 c. cooked jerk chicken strips (use KC Masterpiece Caribbean jerk marinade)

2 Tbsp. tortilla strips

4 Tbsp. Jamaican jerk sauce (KC Masterpiece Caribbean Jerk marinade)

Sprinkle of sesame seeds

For each salad, place lettuce mix, feta, tomatoes, vinaigrette and chicken strips in a cold bowl.  Toss to combine, making sure not to crush lettuce leaves.  Place tortilla strips on top.  Drizzle with jerk sauce and sprinkle with sesame seeds.  Makes 1 serving.

Mimi's Potato Salad

Mimi Bowden (Given to April by Mom)

2-6 hard cooked eggs                                          

1 Tbsp. mustard     

6 med. potatoes                                                    

1 Tbsp. sugar

1 c. thinly sliced celery                                        

1 Tbsp. celery seed                              

1/2 c. finely chopped onion                                 

1 Tbsp. vinegar                                    

1/3 c. chopped sweet pickle                                 

2 tsp. salt                                                                      2 c. mayonnaise     

Boil potatoes in salted water 25-30 minutes.  Cool, peel and cube.  Add celery, onion, and sweet pickle.  Mix mayo, mustard, sugar, celery seed, vinegar, and salt; toss with potato mixture.  Fold in chopped egg.  Use some eggs as garnish for the top and sprinkle with paprika.  Cover and chill.

Sliced Tomato Vinaigrette

April Lowe

♥ 

This is light and refreshing in the summer, especially with garden fresh tomatoes!  It's another recipe from the Pendulum Court restaurant at the Eyring Science Center on BYU campus.

3 medium tomatoes, raw

1/8 tsp. garlic in water, chopped

½ tsp. salt

½ tsp. granulated sugar

1/8 tsp. black pepper

1 Tbsp. mustard

2½ Tbsp. corn oil

1 Tbsp. + 1 tsp. distilled vinegar

2 Tbsp. fresh parsley, chopped

Slice tomatoes.  Line slices overlapping in a small casserole dish.  Combine other ingredients.  Pour dressing over tomatoes.  Keep chilled.

Potato Salad 101

Kim Lowe

♥

2 lbs. small all purpose white or red potatoes

3 Tbsp. white vinegar

1 Tbsp. canola oil

½ c. chopped celery

½ c. finely chopped red onion

3 hard cooked large eggs, chopped

¾ c. low-fat mayonnaise

2 Tbsp. prepared mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

2 Tbsp. sweet pickle relish, drained (optional)

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; simmer 10 minutes or until tender.  Drain.  Cool and peel.  Cut potatoes into ½-inch cubes.  Place potatoes in a large bowl; sprinkle with vinegar and oil.  Add celery, onion, pickle relish if desired, and eggs.  Toss gently.  Combine mayonnaise, mustard, salt and pepper.  Spoon mayonnaise mixture over potato mixture; toss gently to coat.  Cover and chill 1 to 24 hours.  Makes about 7 servings of about 1 cup.

Nutrition Facts: Calories – 215, Total Fat – 6.1g, Protein – 4.9g, Carbohydrate –35.9 g, Cholesterol  - 91mg, Sodium – 536 mg, Fiber 1.9 g

Grilled Cajun Chicken Salad

April Lowe

♥

This recipe comes from the Pendulum Court restaurant in the Eyring Science Center at BYU.  While  I was in the Dietetics program at BYU I was required to spend a year in the Pendulum Court restaurant so I learned most of their recipes during that time.  This was one of my favorites!

1 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 tsp. cumin

¼ tsp. pepper

¼ tsp. garlic in water

1 Tbsp. corn oil

6 boneless, skinless chicken breasts

2 heads Romaine lettuce

1 lb. salad mix

8 cherry tomatoes, or more if desired

2 red peppers

1 red onion

½ lb. mozzarella cheese

Croutons as desired

2 c. light ceasar dressing

Combine chili powder, Worcestershire sauce, cumin, pepper, garlic and oil in a bowl.  Spread mixture over chicken breasts.  Marinate for 30 minutes.  Cook chicken at 315° for 15 to 20 minutes.  Cut chicken into ½-inch strips.  Tear Romaine lettuce into bite size pieces and add to salad mix.  Cut tomatoes into halves.  Cut red peppers into strips.  Cut onion into slices.  Grate cheese.  Assemble salads with equal ingredients on each.  Add more tomatoes, onions and peppers as desired.  Top with a small amount of light Caesar dressing.

Mom's Layered Vegetable Salad

Tauna Lowe

1 (10 oz.) pkg. frozen small peas

1 lg. head lettuce, crisped

1 green pepper, chopped

1 c. finely chopped onion

3 celery stalks, thinly sliced

2 ¼ c. mayonnaise

½ c. grated sharp cheddar cheese

3 lg. tomatoes, peeled

½ c. bottled oil & vinegar dressing

¼ lb. bacon

Pitted black olives

6 hard cooked eggs

Prepare the salad the day before serving.  Barely cook the peas without butter.  Layer shredded lettuce, green peppers, onion, celery and peas.  Spread with mayo and sprinkle with cheese.  Cover and refrigerate overnight.  In another container, cut tomatoes into cubes.  Arrange in a single layer and sprinkle with dressing.  Refrigerate tomatoes covered.  Next day, cook bacon and drain tomatoes.  Arrange tomatoes on top of salad and pour on the rest of the dressing.  Garnish with olives, eggs and bacon.

Aunt Leslie's Fruit Salad

Leslie Shepherd

1 can (15 oz.) pineapple tidbits with juice

1 can fruit cocktail with juice

1 can mandarin oranges, drained

2 apples chopped

1 ½  C. mini marshmellows

1/3 C. coconut

bananas, added just before serving

chopped walnuts (optional)

8 oz. Cool Whip mixed with 1 small pkg. instant pudding  (coconut, pistachio, or vanilla)

Mix all together and chill.

Strawberry Romaine Salad

April Lowe

♥ 

1 bunch romaine lettuce, washed and dried

1 medium jicama, peeled and grated or julienned

1 qt. strawberries or raspberries, washed

1-2 cans mandarin oranges

1 lb. red grapes, washed

1 ½ c. caramelized slivered almonds

            * To caramelize almonds melt 3 Tbsp. butter with ½ c. sugar.  Stir in nuts  until sugar clings to nuts.

Mix all ingredients together.  Toss with dressing below.

Dressing:

½ c. sugar

1/3 c. prepared orange juice

1/3 c. rice vinegar

1 c. oil

1 Tbsp. water

1 package dry Italian dressing mix

Combine ingredients and cool before serving.

This is a favorite in April's family for baby showers, bridal showers, and summer get togethers.   We usually use the strawberries rather that raspberries but both are good.