Youngs Family Recipes

This salad recipe is from my mother in law. Salad Ingredients: 1 head of Romaine lettuce, torn in pieces 2 cups cherry tomatoes, halved 1 cup mozzarella cheese, grated (the original recipe called for Swiss but we don't like Swiss cheese) 2/3 cup almonds, slivered 1/3 cup Parmesan cheese, grated 1 cup croutons 1/4 pound bacon Dressing: 3 Tbsp lemon juice 1 tsp salt 1/2 cup canola oil 2 cloves garlic, crushed 1/2 tsp pepper Lightly toast the almonds.  We cooked them at 350 degrees for about 10 minutes stirring occasionally until they are just lightly browned.  Cut up bacon into 2 inch pieces and cook until crisp.  Toss lettuce, tomatoes, cheeses, almonds, croutons, and bacon together and set aside.  Prepare dressing by blending remaining ingredients in a blender.  Pour over salad, toss, and serve immediately. 12 servings

BBQ Chicken Salad {best salad ever!} Ingredients 4 chicken breasts 1/4 cup water 1 1/2 cup BBQ sauce I like Famous Daves 1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/ 5 cups lettuce/ spinach 11/2 cup ranch dressing 1/2 cup cilantro 1 juiced lime 1 small tomatillo tortilla strips Instructions Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips. This is the recipe I used, except I didn't make the black ...

I never liked Frog Eye Salad as a kid, because I thought the texture was weird.  Dan's mom made this salad once though and I loved it.  It's really more like dessert. This salad is best when made the night before you plan on eating it.    Frog Eye Salad, from the kitchen of Kathy McRae   Ingredients: 1/2 cup sugar 1 Tbs flour 1 tsp butter 1/2 tsp salt 1 egg 3/4 tsp lemon juice 1 cup pineapple juice (reserved from the crushed pineapple) 1 cup acini di pepe pasta (uncooked) 1 cup drained crushed pineapple 12 oz. Cool Whip, thawed 2 large or 3 small cans drained mandarin oranges 1/2 cup miniature marshmallows Preparation Instructions: Combine the sugar, flour, butter, salt, egg, lemon juice, and pineapple juice in a saucepan. Place on medium heat stirring frequently until it comes to a boil.  Cool completely.  It will thicken as it cools.    Boil acini di pepe in water for about 10 minutes.  Dr...

This is mom's recipe of course, but I have asked her for it at least twice recently so now I am putting it here so I will always have it to reference. :-) The toppings (we didn't do onion or olives, personal preference) Southwest Chicken Salad 6 boneless, skinless chicken breasts 1 head lettuce 1 pkg. Fajita seasoning 3 T oil 2 T plus 1 1/2 tsp lime juice 1 1/2 tsp garlic powder 1/2 med red onion, thinly sliced 1 large tomato, cut in wedges 1-2 1/2 oz can sliced olives, drained 1 avocado, thinly sliced   Dressing: 3/4 cup Italian Dressing 2 sp chopped fresh cilantro 1/2 tsp hot pepper sauce or to taste 1/2 tsp lemon pepper 1/2 tsp chili powder   Combine in small bowl: 1 pkg Fajita seasoning, oil, lime juice and garlic powder. Place chicken breasts in large Zip-lock bag. Add seasoning mixture, seal and marinate in fridge at least 30 min or overnight. remove chicken from marinade. Grill or broil until chicken is no longer pink in center. Cool slightly. ...