Pork Ban Mi Salad

This salad is as pleasing to the eye as it was to our tummies!!!

Pork Banh Mi Salad
Recipe by: Emily

1 lb Pork loin or chops thinly sliced

2 cloves Garlic minced

2 Tbsp Fish Sauce

3 tsp Sugar

1-2 tsp Black Pepper

1/4 cup Canola Oil

1 tsp Sesame Oil

3 Tbsp Shallots minced

1/8 tsp Onion Powder

Juice of 1 Lime

Pinch of Red Pepper Flakes

1. Combine all of the marinade ingredients and allow the pork to marinate in the refrigerator over night. Grill in batches over medium heat to caramelize the meat in a frying pan.

Pickled Carrot Slaw

1 cup Red Wine Vinegar
2 Tbsp Sugar
1/2 tsp Salt
Dash of Red Pepper Flakes
1 Green Onion, diced
1 1/2 cup thinly sliced Carrots
1/2 cup thinly sliced Radishes

1. Combine the vinegar, sugar, salt and red pepper flakes in a microwavable bowl. Heat for 1-2 minutes until sugar dissolves. Add the vegetables and refrigerate for 4 hours or over night.

Dressing

1/3-1/2 cup of the Pickled Slaw liquid.
3/4-1 cup of Mayonaise
Salt
Pepper
Sugar, a pinch of needed
1/2 cup of Cilantro, chopped
Squeeze of Lime

Blend ingredients together and season to taste.

Arrange pork and pickled veggies, with sliced cucumbers over salad greens and drizzle with dressing. Enjoy!

Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad

Kate this salad is dedicated to you! I wish we could have enjoyed it together!!! I went all out and added Asian pears, prosciutto and crispy leeks . . . it was almost life changing good!!!Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek SaladRecipe by: Emily

6 oz Goat Cheese, sliced into 1 inch rounds
2 cups fresh bread crumbs
2 Egg whites
2 tsp water
Extra Virgin Olive Oil
Butter

1 Leek, sliced, cleaned thoroughly and dried
1 Asian Pear, cored and thinly sliced
2 slices Prosciutto
Salad Greens

1. Whisk the water and egg whites together to combine. Dip the goat cheese rounds into the egg whites and then coat in the bread crumbs on all sides. Place on a plate to refrigerate for at least 15 minutes.

2. While the goat cheese refrigerates prepare the salad. Crisp 2 slices of prosciutto in a skillet over medium heat on each side. Set aside. Add 2 Tbsp of extra virgin olive oil and 2 tablespoons of butter to the same skillet. Once the butter has melted add the chopped leeks to the pan and cook until browned and crispy; about 10-12 minutes. Drain leeks on a paper towel.

3. Add 1-2 tbsp olive oil and 1-2 tbsp of butter to the pan. Fry the breaded goat cheese on each side in the oil until golden brown, about 1-2 minutes per side. Drain on a paper towel.

4. Assemble the salad by placing greens and pears in a large bowl and tossing with enough dressing to coat. Plate the salad and top with the crisped prosciutto, leeks and goat cheese. Serve while the goat cheese is still warm. Enjoy!

Dressing:
3 Tbsp Apple Cider Vinegar
1-2 Tbsp Dijon or Spicy Mustard
1 Tbsp Mayonnaise
3/4-1 cup Extra Virgin Olive Oil
2-3 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Whisk everything together, taste and add more sugar or salt as needed.

Spicy Grilled Corn and Slaw Salad

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw SaladRecipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce
Salt
Pepper

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!

Tangy Chicken, Apple, Walnut, and Bacon Salad

Salads rock!!! They are simple . . . make great use of leftovers . . . can be altered to fit current cravings (and picky eaters) and pump your bod full of energy without making you feel like a soggy beanbag . . . I love the dressing for this salad! It can be tweaked left and right to tickle any taste buds!Tangy Apple Cider Dressing
Recipe by: Emily
1/2 cup Mayo
1 tsp Spicy Brown Mustard
2-3 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 tsp Honey
1/4 tsp Salt
Freshly Ground Black Pepper

For the salad I simply toasted walnuts, crisped some bacon, chopped an apple and roasted a chicken breast and tossed all the goodies together with the dressing . . . and enjoyed!!! Great summer lunch or dinner!!!

Southwest Chicken Salad, with Charred Corn Relish and Crispy Fried Jalapenos

I needed a serious pick me up tonight . . . so I visited the new LDS Youth website . . . and my mood has just blossomed! I love that! (My sweet MIL says that often . . . we love it when she says it.) So on a day when the waters are pretty choppy what better way to get your mind off things and your hands working than making a killer salad!!! I highly recommend it! My husband and I went out to eat the other day and had fried Jalapenos' as an appetizer and loved them . . . so I was eager to try them out on top of a load of southwest salad goodness . . . delish!
Southwest Chicken Salad with Corn Relish and Crispy Fried Jalapenos
Recipe by: Emily
2 Chicken Breasts, bonelss skinless
1/4 cup lime juice
2 Tbsp Oil
1/2 tsp Garlic Powder
1/4 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Pepper

Mix the lime juice, oil, garlic powder, pepper, and salt together. Marinate the chicken breasts in the lime mixture for 1/2 hour and then cook in a medium skillet over medium heat until browned on both sides and cook through. Allow to rest for a few minutes before slicing.

Charred Corn Relish

3 Cups Sweet Corn
1/2 cup Red Onion, diced
1 Cup Black Beans
1 Tbsp Jalapeno, minced
1 Tbsp EVOO
Squeeze of Lime
Small handful of Cilantro, chopped
Salt
Fresh Cracked Black Pepper

Heat a medium skillet over medium high heat, add the corn and cook for a few minutes until it barely begins to color. Lower heat to medium and add the diced red onion. Cook until the onion begins to soften and add the minced garlic and jalapeno. Cook for 1 more minute and then remove from heat. Add the oil, lime juice, salt, pepper, and black beans. Mix and serve!

Fried Jalapeno Peppers

2 Jalapenos, sliced 1/4 inch thick (remove seeds if desired but leave membrane intact)
2 Tbsp Cornmeal
2 Tbsp Flour
1/4 tsp Salt
1/2 cup Butter milk

Coat jalapeno slices in buttermilk and allow to sit while you mix the flour, cornmeal and salt together. Individually dredge the jalapeno slices in the flour mixture and lightly shake off excess flour. Fry in oil until lightly browned. Drain on a paper towel, and then pile on top of a salad or dip in ranch dressing and enjoy.

2 Romaine Lettuce heads, or any salad greens
Tortilla Strips
2 Avocados, chopped
1/2 Cup Shredded Cheddar Cheese
1/2 Cup BBQ Sauce
Cilantro/Lime Ranch Dressing, (blend ranch dressing with lime juice, cilantro and jalapeno if desired, taste and adjust ingredient amounts according to taste)

To create the salad pile greens on a plate and top with the corn relish, sprinkle on tortilla strips, cheese, avocado, chicken and fried jalapenos. Drizzle BBQ Sauce and cilantro/lime ranch over the salad and enjoy!

Panzanella

Okay sometimes in life we find ourselves drawn to things on TV that later lead us to scratch our heads and think . . . okay I just spent how much time watching that movie/show . . .? I can't even believe that this happened last night! I was reading Twilight for the who knows what teenth time . . . and I suddenly found myself watching a movie with Vanilla Ice in it . . . and I watched almost all of it! I have to confess I was caught up in it because I saw it on TV in Austria while I was going to school there (years ago) and was excited because . . . I saw it in Austria! Sadly there are a few movies that I feel obligated to watch when bored and flipping threw the channels for no other reason than I saw it while in Austria, traveling in Germany (remember watching Anaconda April!), or with friends or my sisters when I was a kid/teen! Oh memories . . . Good times!
My family is always interested in making more memories together and now days we find ourselves getting together whenever possible and chowing down! One of the things that I am always asked to make is Panzanella . . . bread salad! It is a serious delight but my family always requests that I add a head of lettuce to it so that it is a bit lighter to eat. It has lots of yummy veggies and get this, hunks of olive oil toasted French bread with freshly shaved Parmesan! What is not to love! You can add or subtract anything that you want too! Panzanella (Bread Salad)
Recipe by: Emily

1 Loaf French Bread, cubed in large bite size pieces (I like using soft and dense bread)
1 Cucumber seeded, stripe peeled and sliced
2-3 Avocados chopped (They add a wonderful creaminess to the salad)2-3 Tomatoes chopped or a pint of grape or cherry tomatoes
1/4 cup Fresh basil (optional)
1/4 cupped Thinly sliced red onion (optional)
3/4 cup Parmesan Cheese, I shave it and mix half in and then shave the other half on top. You can also use shredded.
1 can Artichoke hearts (optional)

Dressing #1: Sweet Garlic Dijon
2 tsp. Garlic (minced)
1 heaping tsp. Dijon Mustard
1-2 tsp. Sugar
1/2 tsp. Salt (kosher or Sea is best)
1/2 tsp. Freshly cracked pepper
1/2-3/4 cup Olive oil

Mix all the ingredients together slowly whisking the olive oil into the other ingredients, taste and adjust seasoning.

Dressing #2 Roasted Tomato
1 pint Grape Tomatoes
1/4 Cup Balsamic vinegar
1/2-3/4 cup E.V. Olive Oil
1-2 tsp Garlic, minced
1-2 tsp sugar
Salt
Freshly cracked Pepper

Sprinkle tomatoes with olive oil, salt and fresh cracked pepper and roast on a baking sheet in the oven until they pop and begin to caramelize. 375 for 25-30 minutes. Mash tomatoes in a bowl with a fork or toss in the blender for a smooth dressing, add balsamic, sugar, salt, garlic, and pepper to taste and slowly drizzled in olive oil while mixing. (With the roasted tomato dressing I usually leave out the fresh tomatoes in the salad and just utilize the flavor from the dressing.)

With the Dressing I actually just taste it and add more of whatever until it tastes right to me.

Toast the bread chunks in olive oil in batches in a pan until golden brown. (Be sure to sprinkle with a pinch of salt while toasting.) Lay out toasted bread cubes on a sheet pan to keep crisp while toasting bread in batches. Add cucumber, tomatoes, avocado, artichokes, 1/2 the cheese, and onion into a large bowl, pour dressing on top and mix well. Sprinkle toasted bread cubes on top and fold all together right before serving making sure all the bread is well coated. Shave or sprinkle remaining cheese on top. You can also cute up a head of romaine lettuce and mix it in as well if you like!

Other yummy add-ins: thinly sliced zucchini or crookneck, olives, sliced peppers, crisp bacon, toasted pine nuts, pepperoni, peppercini’s, mushrooms, roasted red peppers, arugula, spinach, Etc.