Spring Luncheon Salad Recipes!

Corn and Black Bean Salad [Beth McGrory]:

2 15oz. cans of corn, drained
2 15 oz. cans of black beans, drained
3/4 jar of salsa (mild, medium, or hot - up to you!)
sqeeze juice from two limes onto 2 diced avacado, add to bowl
8oz. pepper jack cheese, grated.
1/8 - 1/4 cup of red onion diced.
Toss all ingredients. Refridgerate at least one hour, but flavor of this recipe improves as ingredients blend.

Spinach Salad [Natasha Swartz Bergeron]

bag of spinach greens
bag of craisans
2 small jars of dole mandarin oranges (drained)
1 can of sliced pears (drained)
1 bag of walnuts
1 jar of crumbled blue cheese

Mix all together and serve with Garlic Expressions (sold at Walts!) or any light dressing of your choice!

Pineapple Mango Salsa [Jenny Yast]

1 cup chopped peeled mango
1 cup chopped pineapple
1/2 cup diced red bell pepper
1 plum tomato, seeded and chopped
3 tablespoons minced cilantro (fresh)
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped

Mix all ingredients together until chilled. Serve with chips, fish or pork


Curried Chicken Salad [Avril Sommerville]

(all to taste)
Chicken breasts
Curry powder
Cumin
Adobo seasoning
Black pepper
Oregano
Olive oil (for pan-searing breasts)
Equal parts light and regular Hellman's mayo
Golden raisins
Celery
apples (any variety)

Spinich Salad w/ Goat Cheese [Laurie Bankhead]

Salad:
1 bag spinich
2 cups shredded rotisserie chicken
1/4 cup red onion
1/4 cup sliced toasted almonds
1 1/2 cup berries (strawberries, blueberries, and blackberries)
4 oz. soft goat cheese,

Dressing:
2 tbs. lemon juice
2 tbs. vinegar
1/3 cup sugar
1 tbs. oil
1 tsp. poppy seeds

{text}