Salads

• Apple Cider Slaw
• Buffalo Chicken Salad
• Dilled Potato Salad
• Fruit Salad with Cool Lime Dressing
• Grilled Steak & Vegetable Salad
• Harvest Chicken Salad
• Pesto Tortellini Salad
• Taffy Apple Salad

Apple Cider Slaw

Ingredients

Dressing

• 1/4 cup (50 mL) cider vinegar
• 3 tbsp (45 mL) sugar
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) celery seed
• 1/4 tsp (1 mL) salt

Slaw

• 4 cups (1 L) cabbage slaw mix
• 2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)
• 1 cup (250 mL) diced celery
• 1/2 cup (125 mL) sliced almonds, toasted

Directions

1. For dressing, combine vinegar, sugar, oil, celery seed and salt in small bowl; whisk until blended.

2. For slaw, combine slaw mix, apples, celery and almonds in large bowl. Pour dressing over slaw; toss to coat. Cover; refrigerate at least 2 hours to allow flavors to blend. Serve salad.

Tips

• You can substitute Braeburn, Gala or Red Delicious for Red Apples
• Salad can be made 8 hours before serving

Prep Time: 20 mins

Cook Time:

Total Time: 2 hr 20 mins

Servings: 14

Origin :  The Pampered Chef

URL: https://www.pamperedchef.ca/recipe/Side+Dishes/30+Minutes+or+Less/Apple+Cider+Slaw/910027

Buffalo Chicken Salad

Ingredients

• 1 tbsp. hot pepper sauce

• 1 tbsp. water
• 1 1/2 tsp Cajun Herb Seasoning Mix
• 1 lbs. frozen breaded chicken breast tenderloins/tenders
• 2 cups sliced celery
• 1 cup grape or cherry tomato halves
• 1/2 small red onion, sliced into thin wedges
• 1 pkg (12 oz.) mixed salad greens with romaine and leaf lettuce (8 cups)
• 1/2 cup blue cheese dressing (optional)

Directions

1. In a small batter bowl, combine hot pepper sauce, water, and seasoning mix and whisk until blended.
2. Pour mixture into resealable plastic storage bag. 
3. Add chicken to the bag and toss until chicken is coated.
4. Place chicken into baking pan and bake according to package instructions
5. Slice celery and tomatoes.
6. Toss vegetables and greens. Cut chicken crosswise into slices. Mix with salad. 
7. Serve with dressing

Tips

• Sub chicken tenderloins with chicken nuggets
• Cajun seasoning can be substituted for the Cajun Herb Seasoning. 

Prep Time: 25 mins

Cook Time:

Total Time:

Servings: 6

Origin : The Pampered Chef

URL :

Dilled Potato Salad

Ingredients

• 2 lbs (1 kg) unpeeled small red potatoes, cut into 1-in. (2.5-cm) pieces

• 1 cup (250 mL) green beans, trimmed and cut into 2-in. (5-cm) pieces

• 1/2 cup (125 mL) mayonnaise

• 1/2 cup (125 mL) sour cream

• 1 tbsp (15 mL) dried dill weed

• 1 tbsp (15 mL) Dijon mustard

• 1/2 tsp (2 mL) salt

• 1/2 cup (125 mL) thinly sliced celery

• 1/4 cup (50 mL) chopped onion

Directions

1. Place potatoes and enough water to cover in (3-qt./2.8-L) Saucepan.

2. Cover; bring to a boil.

3. Reduce heat; cook 8-10 minutes or until potatoes are tender, adding green beans during the last 5 minutes of cooking.

4. Drain and rinse under cold running water until potatoes are cold.

5. Combine mayonnaise, sour cream, dill, mustard and salt in Serving Bowl - 2 Quart; mix until well blended.

6. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.

Prep Time: 30 mins

Cook Time:

Total Time:

Servings: 8

Origin : The Pampered Chef

URL : https://www.pamperedchef.ca/recipe/Side+Dishes/Vegetarian/Dilled+Potato+Salad/918228

Fruit Salad with Cool Lime Dressing

Ingredients

• 8 cups of fresh fruit (you pick)

• 1 lime or lemon
• 1 8 oz. light key lime or lemon yogurt
• 1 cup thawed, frozen whipped topping
• Sweetened flaked coconut, toasted (Optional) 

Directions

1. Put fruit in a large serving bowl and refrigerate till ready to serve
2. Zest lime/lemon till you have 1 tsp of zest
3. Juice lime/lemon till you have 1 tsp of juice
4. Combine yogurt, lime zest and juice in a small bowl.
5. Whisk till smooth
6. Fold in whipped topping
7. Cover and refrigerate till ready to serve
8. When ready, spoon dressing over fruit
9. Sprinkle with coconut (if desired) and serve

Tips

• Toast coconut in microwave for 1-2 mins (or until brown), stir every 10 seconds. Add when cool. 

Prep Time: 30 mins

Cook Time:

Total Time:

Servings: 16

Origin : The Pampered Chef

URL :

Grilled Steak & Vegetable Salad

Ingredients

Steak and Marinade

• 1 boneless beet top loin or top sirloin steak, cut 1 inch thick (~ 1 lbs)
• 1/2 cup Italian dressing

Salad

• 1 of each Green, Yellow, and Red bell peppers
• 1 pkg. of fresh Portobello mushroom caps
• 1/3 cup Italian Dressing
• 1 pkg. Spring Mix salad blend of baby greens
• 1/4 cup grated fresh Parmesan cheese

Directions

1. Place steak and marinade in resealable plastic food storage bag. Toss to till coated.
2. Marinate in refrigerator for 30 mins. Turn once
3. Cut bell peppers into quarters, remove membranes and seeds. 
4. Brush bell peppers and mushrooms with dressing. 
5. Grill vegetables for 6-8 mins or untill crisp-tender. Turn halfway through grilling
6. Remove steak from marinade and grill steak for 15-18 mins or until steak is medium/medium rare. 
7. Carve steak diagonally into thin slices
8. Slice vegetables
9. Layer greens, vegetables, then steak. 
10. Sprinkle with Parmesan cheese and serve

Prep Time: 15-50 mins

Cook Time:  21-26 mins

Total Time:

Servings: 4

Origin : The Pampered Chef

URL :

Harvest Chicken Salad

Ingredients

Dressing

• 2 oranges
• 1/3 cup (75 mL) fat-free mayonnaise
• 2 tbsp (30 mL) stone-ground mustard
• 2 tsp (10 mL) sugar
• 1/4 tsp (1 mL) each salt and ground black pepper
• 1 small garlic clove, pressed

Salad

• 1 pkg (6 oz/375 mL) fresh baby spinach leaves
• 2 cups (500 mL) diced roasted chicken
• 1 cup (250 mL) diced celery
• 2 medium Red Delicious apples
• 1/2 cup (125 mL) chopped red onion
• 3/4 cup (175 mL) sweetened dried cranberries
• 1/2 cup (125 mL) toasted pecan halves (optional)
• Orange segments and Whole-Grain Croutons (optional)

Directions

1. For dressing, zest one orange using Zester/Scorer to measure 2 teaspoons zest.
2. Juice oranges to measure 1/2 cup juice.
3. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk.
4. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
5. For salad, place spinach in bottom of large serving bowl.
6. Dice chicken and celery using Utility Knife.
7. Cut apples in half lengthwise; remove stems and seeds using Core & More.
8. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter.
9. Chop onion using Food Chopper.
10. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
11. To serve, drizzle dressing over salad and toss to coat.
12. Top with orange segments and Whole-Grain Croutons, if desired.
13. Serve immediately.

Tips

• Whole-Grain Croutons: Preheat oven to 350°F. Cut crusts off 4 slices whole-grain sandwich bread using a pizza cutter, discarding crusts; cut bread into 1/2-inch cubes. Grate 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese using grater. Toss bread cubes with 1 tablespoon melted butter to coat; add cheese and toss until well combined. Spread bread cubes in an even layer over Large Round Stone with Handles. Bake 15-18 minutes or until golden brown and crisp. Remove baking stone from oven; cool completely.

Prep Time:

Cook Time:

Total Time:

Servings: 12

Origin :  The Pampered Chef

URL: https://www.pamperedchef.ca/recipe/Main+Dishes/30+Minutes+or+Less/Harvest+Chicken+Salad/924855

Pesto Tortellini Salad

Ingredients

• 1 pkg. (9 oz.) uncooked refrigerated cheese filled tortellini
• 1 medium zucchini, cut in half lengthwise and sliced
• 1 cup of grape or cherry tomato halves
• 1/3 cup of mayo
• 1/4 cup prepared basil pesto
• 1 garlic clove, pressed
• 1/2 cup pine nuts or chopped walnuts, toasted

Directions

1. Cook tortellini according to package directions. 
2. Drain and rinse under cold water
3. Cut zucchini into 1/4 thick slices
4. Cut tomatoes in half
5. Press garlic using garlic press
6. In a large bowl, combine mayo, pesto and garlic. 
7. Mix well.
8. Add tortellini, zucchini and tomatoes and pine nuts.
9. Continue to mix
10. Serve immediately or cover and refrigerate until ready

Tips

• To toast pine nuts, spread pine nuts in a single layer on a baking pan. Bake @ 350 for 10-12 mins or until golden brown. Cool completely.

Prep Time: 25 mins

Cook Time:

Total Time:

Servings: 12

Origin :  The Pampered Chef

URL :

Taffy Apple Salad

Ingredients

• 1 cup (250 mL) pineapple tidbits in juice
• 4 oz (125 g) cream cheese, softened
• 1 cup (250 mL) thawed frozen whipped topping
• 2 medium red apples, cored and diced
• 2 medium Granny Smith apples, cored and diced
• 1/2 cup (125 mL) dry roasted peanuts, coarsely chopped
• 1 cup (250 mL) miniature marshmallows
• 2 heads bibb lettuce

Directions

1. Drain pineapple using small colander, reserving juice in small bowl.

2. Place cream cheese in medium bowl.

3. Gradually whisk in reserved pineapple juice until smooth.

4. Stir in whipped topping; mix until blended.

5. Add pineapple, apples, peanuts and marshmallows to cream cheese mixture; mix gently.

6. Cover and refrigerate until ready to serve.

7. Rinse lettuce leaves and drain in large colander.

8. To serve, spoon salad into lettuce leaves.

Prep Time: 20 mins

Cook Time:

Total Time:

Servings: 12

Origin : The Pampered Chef

URL : https://www.pamperedchef.com/recipe/Desserts/30+Minutes+or+Less/Taffy+Apple+Salad/80944