MyRecipeBox

       Found a really good dressing to use on my salad @ simplejoy . Trying to get healthy eating foods I like. I am not a kale fan. To me it tastes like dirt. As a matter of fact, quite a few plants taste like that. For instance, some peas and thank goodness I can't tolerate soy but that stuff was nasty tasting to me, too.     Chickpea Salad 1 15 oz Can (or 2 cups cooked and chilled) Chickpeas (garbanzo beans), drained and rinsed 1 Avocado, peeled and diced 1 Tomato, sliced and quartered 1/4 Cup diced onion, optional 4 oz Sharp Cheddar cheese, crumbled or shredded Blend all together. (This would be good with Mandarin oranges, too. Wish I had some. Next time.) Stir in Strawberry Dressing. If link is broken: 2 cups halved fresh strawberries 1/3 cup orange juice 1/4 red onion 1/4 teaspoon salt 1 1/2 tablespoons honey 1/3 cup olive oil 1 tablespoon poppy seeds Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until...

   A much requested favorite at all picnics. This started out as my Mother's Ranch Salad and gradually became completely different, by the use of various ingredients, until it became my Frito Salad. A special thanks goes out to my BFF Jenn Douma for helping to create this throughout the years. Ingredients: 2  Bags (or equivalent thereof)   Mixed Salad Greens (I use red leaf lettuce and romaine) 1  32-ounce can Diced Tomatoes, drain, reserving liquid (or 4 Cups fresh, diced) 2  4-ounce cans Diced Green Chilies, drained 1  6-ounce can Black Olives, drained and diced 1  32-ounce can Chili Beans, undrained 1  32-ounce bottle Catalina Salad Dressing (or make your own) 1 pound Shredded Sharp Cheddar Cheese 2  15-ounce bags Frito Lay Brand Corn Chips, crushed 1  Large Purple Onions, sliced in rings Directions: Layer items listed in order given, reserving liquid from tomatoes, if any. When bottle of Catalina is adde...