Southwestern Chopped Salad With Cilantrol Lime Dressing

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt (or sour cream)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Optional: cumin, honey/agave

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Recipe and image from http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Ingredients:

Chicken:
2 chicken breasts
1/4-1/2 cup of barbecue sauce to marinade (optional, but recommended)
Salad:
1 head bibb lettuce, washed & chopped
Succotash:
1/2 Tablespoon extra virgin olive oil
juice of 1 lime
1 clove of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili pepper
1/2 can black beans, drained & rinsed
1/2-2/3 cup frozen corn, thawed (unless you plan to let this thaw & marinade all day like I did!)
salt & pepper to taste
Dressing:
2/3 cup mayonnaise, light or regular (I used Miracle whip then left out the vinegar)
1/3 cup sour cream or nonfat greek yogurt
2 Tablespoons milk
2 Tablespoons fresh cilantro, finely chopped
2 Tablespoons lime juice
2 teaspoons white vinegar (left out when I used Miracle whip)
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 BBQ sauce

Directions:

Succotash:
Combine first 5 ingredients in a small bowl and whisk to combine. Add beans & corn, season with salt & pepper. Store in refrigerator until ready to use.
Chicken:
Marinate chicken in BBQ sauce about 6 hours (optional). Preheat grill (we used the George Foreman), and cook chicken until done. Remove from heat and let "rest" for about 5-10 minutes. Chicken can even be made ahead of time & refrigerated.
Make dressing:
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Assemble lettuce, black bean & corn succotash and top with chicken. Drizzle with additional BBQ sauce, followed by the Creamy Cilantro Lime Dressing.

~recipe found on www.erinsfoodfiles.com

Apple-Walnut Salad with Honey-Balsamic Dressing

1 Head Romaine Lettuce, cut in bite size pieces
1/2 Cup blueberries
1 granny smith apple, cut in bite size pieces
1/4 cup Goat cheese crumbled
1/4 cup walnuts

Layer all ingredients in a bowl, serve immediately.

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients in a small bowl; stir well

Char's Dill Dip & Dressing

We had a number of people over for the Bachelor Finale so I made a cheese and meat tray as well as veggies and dip. We all know that veggies are only as good as the dip that goes along with them. This one is my favorite. I use it as a salad dressing as well. TD, this one is for you.

1 Cup Sour Cream
1 Cup Mayo
1 Clove garlic, minced (you can use dehydrated too if you want)
1-2 Tbsp dried dill weed (fresh is even better)
2 tsp Dijon mustard
salt and pepper to taste.

Mix all the ingredients together and chill in the fridge.