(Cafe Rio-y) Creamy Tomatillo Cilantro Dressing

I've had a couple of requests for this recipe, so I figured it would be easier to just post it here.

Oh, how I love Cafe Rio, especially their salads. After trying, combining and tweaking, this is the closest thing to Cafe Rio dressing that I have found. It is delicious, and more than 20 girls and leaders at Girls' Camp agree.  If you're looking for some uber healthy dressing that will extend your life and make you able to complete a triathlon, keep looking.  But, if you are looking for absolute yumminess that spruces up even the dullest of salads, this is for you.  At camp we also discovered that it is a yummy dip for veggies and tortilla chips. 

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro with just the long stems removed
1/2 – 1 small jalapeno (remove seeds and membranes)
1 cup mayo
1 generous tsp. lime juice
2  tomatillos (remove outer papery skin)-the key ingredient in my opinion
1 garlic clove-minced

Blend all ingredients in blender. It tastes best if you make it ahead and let the flavors mix together, but if you're not a planner-like me sometimes-it also tastes great right out of the blender. This makes about 3 cups of dressing.

Asian Noodle Salad

Here is the link to the salad from playgroup. I have to thank Lynette for introducing me to this recipe. I went over at her house one afternoon right as she had finished making this salad and since it looked so good she was nice enough to send some home with me. I have to admit that I did not share one bit of the salad with anyone in my family. It really was to good to share.

For the salad at playgroup, I didn't stray to far from the original recipe but I did use regular green cabbage vs. napa cabbage, I didn't have any ginger so I left that out of the salad and I used 1 jalapeno instead of 2.

Enjoy!

Broccoli and bacon salad

I had a request to post this recipe, so here it is. A big pile of broccoli may not sound all that exciting, but trust me, once you add the rest of the not-so-healthy ingredients, it's down right yummy.

Broccoli and bacon salad

2 bunches of broccoli, cut up
1/4 c. chopped green onion (or red onion, if that's what you prefer.. personally, I prefer green)
1 lb. bacon, cooked and chopped
1 c. sunflower seeds
1 c. dried cranberries

Dressing:
1 1/2 c. mayo
1/2 c. sugar
4 Tbl vinegar

Mix up dressing, add to the rest of ingredients and coat thoroughly.

Chicken Salad

We had this at a Relief Society dinner a couple years back, and I've been asked for the recipe multiple times. So, I suppose that makes it a keeper. I will add a picture next time I make it.

2 cups cooked chicken, chunked or shredded
2 cups chopped celery
1 1/2 cups grapes, halved
1/2 cup cashews
1/3 cup Light Mayo*
3/4 cup Light Miracle Whip*
1/2 tsp. Onera
1/8 tsp. garlic powder
1/8 tsp. salt
pepper to taste (optional)

*I switch the amount of mayo and miracle whip because I prefer mayo.

Also, Onera is a locally made seasoning that you can purchase at Days behind the produce section and in front of their seafood case. It is quite tasty, and in the summer we love to saute our zucchini with it.

Southwestern Pasta Salad

 

I made this on Wednesday for playgroup, and everybody seemed to like it. I love it. This recipe makes a big salad.

1 (24 oz.) bag Rotini pasta – cooked, drained and cooled

2 cans of black olives - sliced

1 can white kidney beans - rinsed

1 can black beans - rinsed

1 red pepper – diced

6 small tomatoes – seeded and diced

1 (12 oz.) bag of frozen corn (about 1-1/2 cups)

1 – 2 C of shredded Colby Jack cheese

2 jars of Lighthouse Salsa Ranch Dressing

1 C sour Cream

salt and pepper to taste

In a large bowl, combine first 8 ingredients. Add sour cream and dressing – mix well. Top with additional cheese. Chill.

The original recipe called for garbanzo beans. This is a great recipe for using what you have on hand – the possibilities are endless with this salad. For dinner last night, I threw in some chicken – yum!

Spinach Artichoke Salad

Heather requested this recipe so I don't have a picture. I don't know why I have not made this salad in such a long time. As I was typing the directions my mouth was watering just thinking about how good this salad is. This salad really does taste better if you make it the day before, so if you can plan ahead your taste buds will thank you.


1 small pkg. cheese filled tortellini
1/4 -1/2 lb. fresh baby spinach
1 (15 oz.) can baby artichoke hearts in water, drained and chopped
1 roasted red pepper, drained and chopped
1/2 small red onion
1 clove garlic, cracked from skin
1 lemon, zested
2 tsp. lemon juice
2 Tbsp. red wine vinegar
1/4 c. extra virgin olive oil
1 Tbsp. fresh thyme leaved, chopped or 1/2 tsp. dried thyme
Black pepper
Handful of sun-dried tomatoes packed in oil, coarsely chopped

Boil tortellini according to package direction. Remember to salt the water. Cool tortellini on cookie sheet in a single layer. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss.

Chicken Pasta Salad

I love Chicken Salad sandwiches – so I really enjoyed this pasta salad with the same flavors. My mom made this for a family gathering and I couldn’t stay out of it. Of course when I tried to make it for a party, it didn’t quite taste as good - but that is because I didn’t have all of the ingredients and so I substituted.

INGREDIENTS

3 cups bow tie (farfalle) pasta

1 (16 ounce) bottle bottled coleslaw dressing

1 cup mayonnaise

4 cups cubed cooked chicken

1 1/2 cups seedless green grapes, halved

1 1/2 cups seedless red grapes, halved

2 cups thinly sliced celery

1/2 cup thinly sliced green onions

2 cups cashew halves

Salt and Pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside. (Not an Al Dente fan - I usually cook mine for about 12 min )
   
   
2. In a medium bowl, whisk together coleslaw dressing and mayonnaise.
   
   
3. In a large bowl, combine pasta, chicken, grapes, celery and green onions. Stir in dressing, add salt and pepper if desired and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews just before serving.
   Serve cold.

I don’t love onions – but these are pretty mild so I didn’t mind them. When I re-made the salad I didn’t add them and I think they needed to be there. Also I didn’t have enough mayo and so I added more coleslaw dressing and this made the salad a little too sweet. The other substitution I made was to use almonds instead of cashews – while almonds are tasty, they will never be as good as cashews.

Tangy Potato Salad

I am not a huge fan of traditional potato salad. I like this one because it doesn't have eggs in it, but it does have bacon. This salad is delicious when served warm or cold. I like it best served cold from the fridge on the second day, so if you have time, make this salad the day before you want to serve it. Also, this is a big salad - it fills my big Tupperware bowl - I usually make it for large gatherings.

5 pounds potatoes
1 cup mayonnaise
1/2 cup vegetable oil
1/2 cup cider vinegar
2 T white sugar
3 T honey
3 T dried parsley
2 T grainy mustard (not yellow)
1 cup chopped onion (optional)
1/2 lb. of bacon, cooked and crumbled
salt and pepper to taste

Cut raw potatoes into cubes and boil until tender but not mushy. While the potatoes are boiling, whisk together the mayo, vinegar, sugar, honey, parsley and mustard until well combined. When the potatoes are done, drain them and put them into a large bowl. Pour the dressing over the potatoes and stir until they are coated. Mix in the onions and bacon and then salt and pepper to taste.

This salad can be served right away while the potatoes are still warm, or chilled for a few hours.


The vinegar creates a tangy flavor that might be overwhelming, taste the dressing before you pour it. You can add a little more honey or sugar to lighten it up.


I use a mixture of red and yellow waxy potatoes for this salad. Sometimes I leave the potato skins on, they give the salad color. However the skins are not my favorite part of the salad and I sometimes find myself pealing them away before I take a bite.


Some people feel that potatoes should be boiled whole. I've read that you should keep the skins on while boiling to give them more flavor. The potatoes can be boiled up any way that you like, but cubing them is the fastest way to get them cooked. Also, make sure that you have enough salt in the water - this will give your potatoes much needed flavor.

Corn, Avocado and Tomato Salad

I got this recipe out of Family Fun a few years ago. Sometimes I just crave it. I love the combination of lime and cilantro. It has been a hit whenever I take it to a function. You can serve it as a salad, or as a chunky dip with tortilla chips, which is what we do.

2 Tbsp. olive oil
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/4 tsp salt
1/4 tsp freshly ground pepper
2 1/2 cups fresh (don't cook) corn kernels, cut right off the cob (about 5 ears)
1 1/2 cups diced avocado; about 1/2 inch pieces (about 2 avocados)
1 pint cherry tomatoes, quartered (I have also used Roma tomatoes)
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4-6

Tips: To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin bladed knife. I like to get the corn from one of the stands here in town because it is super fresh.

If you're not sure how to pick out the corn I've been told to look for tightly closed, bright green husks and it should feel cool in your hand. I don't know if its true, but it has always worked for me.

Southwest Chicken Pasta Salad

I got this recipe from one of those little seasonal cookbooks you get near the grocery checkout. Its been so long I don't remember where. This salad is hearty enough to eat as a main dish, even for Mark.

1 cup ditalini noodles or small shells
1 can corn; drained or corn cut off the cob (better)
1 each red, yellow & green bell peppers; chopped
2 chicken breasts cooked and cubed ( I prefer grilled)
1/4 cup sliced green onion
1 (15 oz) can black beans; rinsed and drained

Dressing:
2 tsp cumin
4 Tbsp fresh lime juice
2 Tbsp olive oil
2 tsp honey
1/2 tsp hot sauce

Combine dressing ingredients and set aside. Cook pasta as directed on package. Rinse and drain well. Combine pasta, corn, peppers, beans, chicken and green onion. Toss with dressing and refrigerate at least 1 hour.

I usually double the dressing recipe, or the salad is a bit dry.

Black Bean Salsa

I love the flavors of lime and cilantro in the summer. We've had this four times since Memorial Day.

2 cans black beans, rinsed and drained
1 1/2 cups frozen corn
1/2 cup cilantro, chopped
1 tsp cumin
1/2 tsp salt
1 red bell pepper, finely diced
6 green onions, sliced
1 clove garlic, chopped
3 Tbsp lime juice

Combine. Let flavors meld in the fridge for an hour (if you have time), and serve.

Variations:
Substitute 1 can white beans for black beans
Add 1 can of diced tomatoes with green chiles.

How we enjoy it:

• My friend who gave me the recipe serves it as lettuce wraps. It's surprisingly good.
• Most of the time we eat it on tortilla chips.
• As a salad: spoon over fresh greens and crushed tortilla chips, add diced tomato and avocado, serve with ranch or Prudy's Lime Cilantro Dressing