Chickpea,Cherry & Ginger Salad

This is a new recipe we tried tonight in our house and I LOVED it.....wasn't so sure when I watched Jeff make it but can't stop eating it and it's good for you....

2 ( 15.5 oz) cans chickpeas

1 ( 11oz) can mandarin oranges

Half a red onion, sliced

1 clove minced garlic

1 Tbsp minced ginger

2/3 cup chopped pecans

2/3 dried chopped cherries

1 minced jalapeño

1 cup chopped parsley

4 oz. feta cheese

Whisk together 2 Tbsp of EACH apple cider vinegar and olive oil. Add salt and pepper to taste. Pour over chickpea salad and mix well.

** Side note.....we used cashews and fresh cherries......plus Jeff didn't realize we had cilantro and not parsley until it was too late.....LOL.....it was STILL AMAZING with the cilantro!!!

Tri Color Pasta Salad

Spring is here and that means more BBQ and salads. Tonight we are having chicken with pasta salad......and who knows what else. This is a must in our house....my kids just came up and they could tell from the smell of noodles what I was making. I had to smack fingers as they kept trying to sneak some from the bowl. It's easy to make and so yummy.....I'm really wishing I had made a bigger batch.....

1/2 green pepper, seeded and chopped

2 chopped tomatoes ( I remove the seeds)

1 small english cucumber, remove seeds and chop

1 carrot, peeled and chopped

500g tri-color fusilli pasta, cooked and cooled

Sauce:

2/3 cup white sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 vinegar

1 tsp salt

1/4 tsp pepper

1 tsp paprika

Cook and cool your pasta and put in salad bowl. Add all your chopped veggies and mix together. Put all your sauce ingredients in a separate bowl and whisk together well. Pour over salad and mix up. Put in fridge to cool. Mix before serving as the dressing tends to settle on the bottle.

I like to toss cheese in mine when I serve it. I have one who doesn't like cheese in her salad so I try to get her some up first. I also don't really measure out the salt, pepper and paprika so you want to taste it and see if you want a little more or not. Enjoy!!

Broccoli Salad

This is a recipe I got when I was in cooking school from one of the wonderful ladies in the cafeteria. Sarah LOVES when I make this and it never lasts long in our house.

Broccoli Salad

1/2 pkg bacon, cooked until crispy, broken into small pieces

1 head broccoli, cut into small pieces

3 green onions, chopped

1/2 cup raisins

1/2 cup shredded cheddar cheese

Sauce

1/4 cup white sugar

2 Tbsp vinegar

1/2 cup mayonnaise

All the above measurements are a best guesstimate. I usually double everything and make a huge batch as it won't last long. Prep all your ingredients and mix together in a bowl. Whisk together the sauce ingredients and mix in salad. Best if you chill for a couple of hours. Enjoy!!

Bowtie Pasta Salad

I have another fantastic friend..... she now has a blog that is all kind of amazing recipes. I guarantee that anything you try you will love. She has an amazing talent for cooking and baking that I know was taught to her by her phenomenal Dad and one that I'm sure she'll perfect one day. I really don't know how she stays so skinny.......

This pasta recipe is one of hers. It is an absolute favourite. I love to make and but at the same time I have to be careful because if I don't have many to share it with I will eat it ALL. Try it out......you will love it.......it's a nice change from some of the regular summer salads.

1/4 cup green onion, chopped

1 cup celery, chopped

1 1/2- 2 cups red grapes, cut in half

1 cup crasins

2 can mandarin oranges, drained

1 cup cashews

1/2 cup mayo

1 cup cole slaw dressing

1 box bow tie pasta

Cook your pasta , cool and place in bowl. I then cut up the first 3 ingredients , throw them in the bowl with the noodles and then mix in with the crasins. I'll then take the mayo and cole slaw dressing , whisk it together and pour over the noodles etc. Then I cover and it's best if it can sit for a few hours to be good and chilled. When you are ready to serve you add your mandarin oranges and cashews. If I know it's not all going to be eaten that day I like to put the cashews on the side for people to add themselves. Otherwise they aren't crunchy the next day when you go to have the leftovers.