SC - TexMex Salad

I took a risk and decided to make-up a salad recipe. I am a terrible cook and have no concept about how flavors work together but I figured if I made something TexMex then I could just put together things often seen in Mexican dishes and it should taste alright. 

Chris' Corn TexMex Salad
Can be eaten as a salad or used as a dip with scooped shaped tortilla chips.
-  Shredded Chedder and Motzerella (Served on the side for Kristen)
One can of Red Kidney Beans (washed)
- One can of Lentils (washed)
- Can of Corn Niblets (Drained)
- A large bunch of Spring Onions, Finely chopped
- Green Pepper (Cut to a size smaller than the Kidney Beans)
- Avocado (Cut to a size smaller than the Kidney Beans)
- Minced Garlic
- Lime Juice
- Salsa (I used Tostitos Roasted Garlic Salsa)

SC - Matching

There was only three of us for Salad Club today, so I didn't have to make a lot. I decided to match that with a three item salad - a pared down version of the first one I did.

Not A Lot Of Time, Money, Or Ingredients Salad
- Defrost a bag of small shrimp
- English Cucumber
- Avocado
- Dressing: French (Kristen had Italian Herb)

SC - Fish Salad

This is the basic salad that I always like to make, though beyond the spinach and tuna I often change up the other vegetables.

Tuna/Salmon & Spinach Salad
The tomatoes get everything mushy so I do them separately and add right before serving.
- Finely chopped carrot (I bought a little bag)
- English cucumber
- Green Pepper
- Tomatoes
- Spinach
- Top with either canned tuna or salmon (I brought little pouches of both so people could pick.)
- Dressing: French (though Classic Herb also works)

SC - Watermelon & Cucumber Salad

I got this recipe from my boss at work. First I did a little test-drive with Teri & Greg for dinner then made a larger batch for Salad Club. Teri just has red wine vinegar, so that saved a purchase. It is really good and I might consider starting to stock it. The salad was good; it is very refreshing!

Watermelon & Cucumber Salad
The first three ingredients can be prepared and combined ahead of time, however once ready to finish the salad you will need to drain it before adding the rest of the ingredients.
- Small watermelon cut in cubes
- 2 English cucumbers cuts to a similar size
- 1/4 cup of finely chopped fresh mint
- 1/2 cup of Feta cheese
Dressing: Equal parts red wine vinegar and extra virgin olive oil along with a tablespoon of minced garlic.

SC - Shrimp & Avacado Salad

Today was my first time bringing a salad to 'Salad Club' and I was a little nervous. I decided to make a variation on the salad my mom and dad often make to start a meal, especially if they are staying somewhere near the ocean and have access to a lot of fresh shrimp. I was also talking to Mike who said that avocados and tomatoes help bring out each others nutrients or something. Basically, I had a base idea, and I guess nutritional support, and then I just winged it...

"Wow, Taste Those Nutrients!" Shrimp and Avocado Salad*
Some of this preparation can be done ahead of time but the avocado should be cut and added right before serving.
- Defrost a bag of small shrimp, occasionally drain and sprinkle with lime juice (Takes 8hrs)
- Combine shrimp with halved cherry tomatoes, large chunks of field cucumbers and avocado
- Serve on a bed of romaine lettuce
- Dressing: French (I also provided Balsamic Vinegar for those who didn't want the French)

*Quote from Kristen after her first bite

SC - A Private Health Club

We stole this idea from Heather, but had been tossing around similar concepts for a while - The WOTS girls and I have created a 'Salad Club'. Each one of us takes a day and we make a large salad to serve at lunch for everyone. It is such a fun and healthy idea. (I have Thursdays, starting next week. I need to start thinking of fun salad ideas.)

This is also going to be the start of a new feature on Always Standing - each Thursday I will post the recipe for the salad that I make for SC (Salad Club). Stay tuned!