Summer Salad Finalists

Fill out my online form.

CRAB PASTA SALAD

Crab Pasta Salad

1 or 2 16 oz pkgs flaked crab (imitation works well)
3c cooked, cooled, and drained Rotini spiral noodles
1 c coarsely chopped celery
1/2 red onion sliced thin
1 12oz can sliced mushrooms
1 16 oz can whole black olives
1-2 heads of broccoli broken into bite-sized pieces
1 c grape tomatoes (optional)

1 bottle of Marzetti® Sweet Italian Dressing

Mix in large bowl and refrigerate 24 hours before serving. This recipe is especially crowd pleasing for large gatherings and keeps well when it’s out for several hours.

Michelle Noffze

KALE AND AVOCADO SALAD
Kale and Avocado Salad

1 bunch kale, chopped
1/8 tsp sea salt
2 ripe avocados
juice of 1 lemon
1 tbsp cilantro, chopped
1/2 c radishes, chopped
6 tbsp sliced kalamata olives
1 c cooked quinoa, cooled

with the kale in a large bowl, sprinkle the salt over it. Add the avocado and massage it with the kale. Add the remaining ingredients and mix together.

Christina Marceline

KICKIN’ BBQ CHICKEN SALAD
Kickin’ BBQ Chicken Salad

2 chicken breasts
1/2 head of iceberg lettuce
1/4 cup shredded cheddar cheese
1/2 cup corn
1/2 cup black beans
1/4 cup diced tomatoes
1/4 cup shredded carrots
1/2 of an avocado, diced
2 tablespoons fresh chopped cilantro
2 tablespoons sliced scallions
1/3 cup crushed tortilla chips (I use organic blue corn chips)
2 tablespoons buttermilk ranch dressing
4 tablespoons BBQ sauce
1 chopped chipotle pepper plus one teaspoon of adobo sauce (from a can of chipotles in adobo sauce)

Season your chicken breasts with salt and pepper and grill until almost completely cooked through. Mix chopped chipotle with 2 tablespoons of the BBQ sauce, and for the last few minutes of grilling, slather the chicken with BBQ sauce on both sides, so the sauce bakes into the chicken a bit. If you aren’t able to access your grill or don’t have one, go ahead and cook the chicken on the stove top using the same method. When the chicken is cool enough to handle it, chop it into bite sized pieces and set aside. Mix remainder of BBQ sauce with buttermilk ranch dressing, shred or chop your lettuce and toss all ingredients together except avocado and tortilla chips. Top lettuce mixture with warm chicken, avocado and finish with the crush tortillas chips for a nice crunch.

Megan Bartholomay-Berreth