Mad Hatter Salad

Here you go, folks.  A crowd pleasing salad.  I'm not exactly sure why its called a Mad Hatter salad, but it would be great any tea party if you ask me.  This can be served any time of the year, you simply can't go wrong.  The coleslaw is indicative of summer, but the toasted nuts and apple cider vinegar are perfect for fall.  I promise you'll love this.  And after you have it once, you'll want to put any and every dressing you have over it.  I like to keep the salad and dressing separate so nothing gets soggy.  Yum!

Mad Hatter Salad
Adapted from Allrecipes


1 16oz. bag coleslaw
8 green onions, chopped
1 head broccoli, cut into florets
1/2 cup butter
2 bags Ramen Noodles, broken up into small pieces (I used chicken flavor, but any flavor would work)
1 cup unsalted sunflower seeds
1 cup sliced almonds
1/2 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
a couple shakes of soy sauce


In a large bowl, mix together coleslaw, green onions, and broccoli.  Set aside.


Melt butter in a large skillet over medium heat.  Add ramen noodles, ramen seasoning packets, sunflower seeds, and almonds.  Cook until seeds and nuts are toasted, about 6 to 8 minutes.


In a container with a lid, combine sugar, apple cider vinegar, vegetable oil and soy sauce.  Secure lid and shake until combined.  


Combine coleslaw mix and nut mix in a large bowl.  Add dressing just before serving, or leave on the side.  


{T}

Big BBQ Salad

This salad has a ton of components.  I mean millions of trillions, and I didn't even use all the ingredients they listed on the original recipe!  To sum it all up there's a bed of mixed greens, corn, black beans, french fried onions, two salad dressings, goat cheese, and bar-b-que sauce.  Oh and you can add chicken if you want. Kind of a mouthful, but very very good.  Either one of the homemade dressings would be good on its own on a salad, but they work together really well.  I'm definitely somebody who likes their food to not have too much going on and somehow this worked for me.  Hope you enjoy!

Big BBQ Salad

adapted from twopeasandtheirpod

Avocado Vinaigrette

 2/3 c. olive oil

1/3 c. rice vinegar

1 medium shallot

3 tbl peach preserves

1 medium ripe avocado

Sour Cream Vinaigrette

2/3 c. olive oil

1/3 c. rice vinegar

1 medium shallot

1 garlic glove, roasted in the oven

2 tbl peach preserves

1 c. sour cream

For the salad

Mixed greens

Goat cheese, crumbled

Black beans, rinsed and drained

Corn

French Fried Onions

BBQ Sauce

To make the vinaigrette - put all the ingredients for one of them in a food processor or a blender and mix until smooth, repeat with the other vinaigrette ingredients when the first is done.

To assemble the salad - Make a bed of mixed greens then top with the beans, corn, goat cheese and french fried onions.  Then, drizzle with both vinaigrettes and top off with your favorite bbq sauce.  The originally recipe called for bbq chicken, which would definitely add an extra something to this salad.  Enjoy!

-D