Monkie Mama's Italian Salad Dressing

We go through this dressing like crazy. Tasty on all sorts of salads (green, bean, pasta, or fresh cut veggies, etc). I often double or triple this recipe or else I'm constantly making more. Thank goodness it's so easy!

• 1 C Olive oil
• 1/2 C white vinegar (you can get creative with different kinds of vinegars for different tastes)
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1 tsp Basil
• 1 tsp minced garlic

Combine all ingredients (put the mixture through the blender for a creamy dressing). Refrigerate (best in a glass container). Dressing will separate so shake well before each use.

Monkie Mama's Roasted Red Pepper Salad Dressing

This is a favorite in my family and goes really well as a replacement for Annie's Roasted Red Pepper dressing (even more natural if you can believe it!) on Monkie Mama's Black Bean Salad or on any salad. This is a double batch because it goes quick! If you want a smaller batch, just halve.

• 1 jar Roasted red peppers (approx 16 oz) (look for the kind without added sugar, preservatives, etc)
• 2 C Olive oil
• 1 C Apple cider vinegar
• 2 t. Sea Salt (or to taste)
  
• 2 t. Pepper (or to taste)
• 2 t. Basil (or to taste)
• 1 T. minced garlic
  

Combine ingredients in a blender. Refrigerate.

Orange Chicken Salad

I found this on Razzle Dazzle Recipes. I haven't tried it yet, let me know what you think.

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 orange or yellow bell pepper, seeded, thinly sliced
Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper.

Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.

Arrange greens in center of large platter.

Serves 10.

Monkie Mama's Black bean salad

• 2 cans organic black beans
• 2 ears fresh corn
• 1/2 red onion (more or less to taste)
  
• 1 green, red, or yellow pepper (heck, all three if you like em!)
  
• 1/2 lb diced tomatoes (I prefer grape tomatoes)
• 1 can olives, sliced
  
• 1 Cup (or to taste) of Monkie Mama's Roasted Red Pepper Dressing (or 1 bottle Annie's Roasted Red Pepper Vinagrette)

1. Drain and rinse black beans. Dump into a large bowl.
2. Cut the corn off the cob, rinse thoroughly. Add the corn to the beans.
3. Chop the onion and add.
4. Dice and add the pepper(s).
5. Slice tomatoes (dice if using larger tomatoes). Add to mix.
6. Slice olives and add.
7. Dump Salad dressing on the mixture and stir until combined.

Flavors will mix and the salad just gets tastier as it refrigerates. Also makes an excellent salsa.

Kidney Bean Salad with Mediterranean Dressing

The dressing used in this salad is very versatile and can be used on many different vegetables.

Prep and Cook Time: 15 minutes Ingredients: 1 ear of raw corn kernels 1/4 cup red onion, minced 1 15oz can kidney beans, rinsed and drained 1 medium tomato, chopped 2 TBS parsley or cilantro, minced Mediterranean Dressing 1 cup extra virgin olive oil 1/3 cup fresh lemon juice 4-5 cloves garlic sea salt and pepper to taste

Directions:

1. Combine all ingredients and toss with 1/2 cup Mediterranean Dressing.

Mediterranean Dressing

1. Press garlic and let sit for 5 minutes.
2. Whisk together the lemon juice, garlic, sea salt and pepper.
3. Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.

   The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.

Servings

• Salad: Serves 2
• Dressing: Yields about 1-1/3 cup

Healthy Cooking Tips:

To add additional flavor and nutrition the dressing, you can add any of the following: minced basil or cilantro,minced onion, curry powder, honey, inely diced avocado or red bell pepper (if using avocado or bell pepper, use dressing immediately). Alternative: Dressing ingredients can be added directly to vegetables or salds without whisking.