Harvest Salad with Apple Cider Balsamic Vinaigrette

It's that time of year again! Salad time! So who says you have to eat the same old boring salads?

This one is full of some of my favorite things. For the dressing, I prefer to use a thick and syrup-y balsamic vinegar. If you use the cheap stuff, you'll have to reduce it in a saucepan until thick.

2 Cups of Field Greens lettuce mix

1/2 red pear, cut into small slices

1/4 cup of dried cherries

1/4 cup of chopped walnuts

1 tablespoon crumbled parmigiano-reggiano cheese

Dressing:

In a small bowl, whisk together:

2 Tablespoons of Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar (I prefer Claudio 25-year Balsamic)

1 small squirt of Dijon Mustard

1 Tablespoon of Apple Cider

Salt/Pepper

Mum-Mum's Macaroni Salad

The only macaroni salad I'll eat is what my family makes. This is my rendition of my mum-mum's (grandma's) recipe.

1 pound cavatappi pasta, cooked to package specifications (updated from elbow macaroni)

4 ribs of celery, diced

6 sweet gherkins, diced (updated from pickle relish)

4 hard boiled eggs, diced

Mix all ingredients. Mix in dressing (recipe follows).

Dressing:

1 cup of Light Miracle Whip

1/3 cup of yellow mustard

2 tablespoons of raspberry-wasabi mustard (updated from original recipe)

1 tablespoon of sugar

Mix all ingredients with a whisk making sure to dissolve sugar.

Sprinkle top with paprkia.

Quinoa, Corn, and Tomato Salad with Chive Infused Oil

This recipe is from Cooking Light August 2007. This looked so refreshing and filling that I had to try it. It's so good! Light yet fulfilling!

Ingredients
1 1/2 cups water

1 cup uncooked quinoa

1 cup fresh corn kernels (about 2 ears)

1 cup cherry tomatoes, halved

1/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons Chive-Infused Oil

2 tablespoons fresh lime juice

2 tablespoons white wine vinegar

1/4 teaspoon salt

1 garlic clove, minced

Preparation

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.