Sesame Chicken Pasta Salad

One great thing about salads is that you can just throw it all together and be done. But most people think that salads need to contain vegetables. Nothing turns some people off quite like the words “salad” and “vegetable.” But there are a ton of salad ideas. I have compiled a list of salads ranging from meat to veggie, and fruits to beans. Don’t be afraid to experiment. If you’re getting tired of eating the same old thing making a variety of salad dishes such as this Sesame Chicken Pasta Salad is a great way of changing things up!

1/4 cup sesame seeds

1 (16 oz) package bow tie pasta

1/2 cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 tspn sesame oil

3 Tblspn whie sugar

1/2 tspn ground ginger

1/4 tspn ground black pepper

3 cups shredded, cooked chicken breast meat

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

1) Heat skillet over med-high heat. Add sesame seeds and cook. Stir frequently until lightly toasted. Remove from heat and set aside.

2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 mins. Drain pasta. Rinse under cold water until it is cooled off. Transfer to a large pot.

3) In a container with a lid combine vegetable oil, soy sauce, sesame oil, vinegar, sesame seeds, ginger, and pepper. Shake well to mix.

4) Pour sesame dressing over pasta. Toss to coat evenly. Mix chicken, cilantro, and green onions.

Kale and Feta Salad

1 Bunch Kale (discard large stems, leaves finely chopped)

1/2 tspn salt

1 Tblspn apple cider vinegar

1 apple diced

1/3 cup feta cheese

1/4 cup currants

1/4 cup toasted pine nuts

Massage salt into kale in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Mix apple, feta cheese, currants, and pine nuts into the kale.

Peach Salad

3 fresh peaches

2 1/2 pints blackberries

1 pint strawberries (hulled and sliced)

1/4 cup honey

1/2 tspn ground cardamom

1) Bring medium pot of water to boil. Add peaches and blanch for 30-40 seconds. Drain. Transfer to medium bowl. Cover with cold water and cool. Drain, peel, and slice.

2) In a medium bowl combine fruit, honey, and cardamom. Toss together and refrigerate.

Five Bean Salad

1 lb bacon

2/3 cup white sugar

2 Tblspn cornstarch

1 1/2 tspn salt

1 pinch ground black pepper

3/4 cup distilled white vinegar

1/2 cup water

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, drained

1 (15 oz) can green beans, drained

1 (14.5 oz) can wax beans, drained

1 (15 oz) can garbanzo beans, drained

1) Cut bacon into small pieces. Place in large skillet. Cook (turning frequently) over med-high heat until evenly browned. Drain (reserve 1/4 cup of drippings for later). Set bacon aside.

2) Return reserved drippings to skillet. Mix sugar, cornstarch, and salt/pepper. Blend into drippings. Stir in vinegar and water. Cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer 15-20 minutes. Stir occasionally.

3) Turn bean mixture into dish. Crumble bacon over bean mixture.