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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We got below freezing a few days this past week and loved it. You'd hardly think Texans would love cold weather but we do. But... you can keep the frozen roadways and downed power lines, thank you very much.

The a2z annual gathering in the Charleston, SC area is finally taking shape. I haven't received as many reservations as I'd have hoped for this far, but we should have enough to share the expense of the rental house to make it a real bargain, any way. We're getting pretty excited! Don't miss out on this one, folks. This may be the very best ever! Visit the web site for the page dedicated to our stay on the Isle of Palms.

The current Monthly Theme topic is Favorite Comfort Foods. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

We have such a wonderful assortment of recipes in our theme topic today entitled Sensational Salads. We have over 250 recipes! I thank each who helped by sending in a recipe or other goodies for sharing. Sharing is what we do best. Make it something you do here too, ok?

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

If a fellow isn't thankful for what he's got, he isn't likely to be thankful for what he's going to get.
~ Frank A. Clark

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

ATTITUDE
by: Charles R. Swindoll

The longer I live, the more I realize the impact of attitude on life.

Attitude, to me, is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people think or say or do. It is more important than appearance, giftedness or skill. It will make or break a company... a church... a home.

The remarkable thing is we have a choice every day regarding the attitude we will embrace for that day. We cannot change our past... we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude... I am convinced that life is 10% what happens to me and 90% how I react to it.

And so it is with you... we are in charge of our attitudes.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This month's theme topic is "Favorite Comfort Food" and was suggested by Donna R.

Merriam-Webster Dictionary - Definition of Comfort Food:
"food prepared in a traditional style"

There are many types of foods that fall into this category as well all have our own thoughts on the subject. But most people consider home-cooked (or family-style restaurant) foods that, when consumed, give the diner a sense of well-being and security. There are some folks for whom potato chips do the trick. But... we're looking for homey goodness, maybe foods with gooey cheese, or something warm and sweet, or bathed in creamy sauces. Most popular is food that reminds you of childhood, when you were safe and sound and an older family member cooked meals for you. Let's share! We're open for anything here, folks, but keep the comfort in mind when submitting. Thanks! Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok?

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of "Favorite Comfort Food". We will collect them the remainder of this and next month and post them on the first Sunday of December. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: "Favorite Comfort Food".
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for "Favorite Comfort Food" has a deadline of December 31, 2010, and will be posted on January 9, 2011.

Please use this email link to submit a recipe for theme recipes: "Favorite Comfort Food". As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Giving up Wine

~Shared by Jim D., WA

I was walking down the street when I was accosted by a particularly dirty and shabby-looking homeless woman who asked me for a couple of dollars for dinner.

I took out my wallet, got out ten dollars and asked, 'If I give you this money, will you buy wine with it instead of dinner?'

'No, I had to stop drinking years ago', the homeless woman told me.

'Will you use it to go shopping instead of buying food?' I asked.

'No, I don't waste time shopping,' the homeless woman said. 'I need to spend all my time trying to stay alive..'

'Will you spend this on a beauty salon instead of food?' I asked.

'Are you NUTS!' replied the homeless woman. I haven't had my hair done in 20 years!'

'Well, I said, 'I'm not going to give you the money. Instead, I'm going to take you out for dinner with my husband and me tonight.'

The homeless Woman was shocked. 'Won't your husband be furious with you for doing that? I know I'm dirty, and I probably smell pretty disgusting.'

I said, 'That's okay. It's important for him to see what a woman looks like after she has given up shopping, hair appointments, and wine.'

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

"I don't have anything to offer Ramblings, but I want to sincerely thank Jim D. in Washington for his submission today, "And then it is Winter".

I am truly in my winter time and although I have led a good life, 'saw a lot and did a lot and learned a lot', I still am far behind.

Never miss a chance to see, do, learn, and love !"

Jean M., from Ohio

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

HEISSER KARTOFFELSALAT
aka: Hot Potato Salad

~Shared by Patricia, Charlevoix, MI
 
6 medium sized potatoes
1/4 cup finely chopped onion
6 strips bacon, diced
1/2 cup cider vinegar
1 1/2 tablespoons sugar
1 teaspoon salt
Coarse ground black pepper to taste
 
Cook potatoes in boiling salt water until tender. Peel and cube. Season with salt and pepper. Fry bacon until crisp; add to potatoes. Heat onion in bacon fat until partly done, then add vinegar and sugar. Heat to boiling point. Pour over potatoes and mix lightly. Serve at once. Serves 6.
 
Note: This salad keeps well and is good served cold. Sweet potatoes can be substituted.


FIESTA SALAD

~Shared by Patricia, Charlevoix, MI
 
1 head of lettuce
1 pound grated Cheddar cheese
1 can (15 ounce) undrained ranch style beans, chilled
2 tomatoes, chopped
1/2 onion, diced
3/4 bottle Catalina dressing
1 bag (11 ounce) crushed corn chips
 
Mix all ingredients. Add corn chips just before serving.


SUMMER RICE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon

6 cups white rice, cooked and cooled
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled

Whisk orange juice and next 5 ingredients in small bowl to blend. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)



ZESTY POTLUCK PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time: 15 min
Total Time: 20 min
Makes: 14 servings (1 cup each)

2  boxes Betty Crocker® Suddenly Salad® classic pasta salad mix
3  cups Green Giant® Select® frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

1.  Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.

2.  Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.

3.  Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.

High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box. Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Variation Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken.

Variation Make it your own. Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken.

Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 660mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 10g Percent Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.



LAYERED CRAB SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

4 cups torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1-1/2 cups chopped red peppers
2 cups chopped cucumber
1-1/2 cups crabmeat or 1 package (8 ounces) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs

Directions

In a 2-1/2-qt. glass serving bowl, layer the lettuce, pea pods,  chopped peppers, cucumber and crab. Combine the mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or  overnight. Garnish with pepper rings and dill. Yield: 6 servings.

Nutrition Facts:Diabetic Exchanges: One serving (with light mayonnaise and imitation crabmeat) equals 2 vegetable, 1 meat, 1 fat; also, 180 calories, 579 mg sodium, 16 mg cholesterol, 13 mg carbohydrate, 8 gm protein, 11 gm fat.

Source: Taste of Home 2010



LAAB - GROUND BEEF SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This Thai mainstay has perfectly balanced flavor.

Yield  2-4 main course servings, 8 appetizers
Time  25 minutes to assemble, 20 minutes to cook
Total time: 45 minutes

INGREDIENTS

2 tablespoons Jasmine Rice (uncooked) or white rice
1 lb ground beef (ground pork or turkey may be substituted)
4 tablespoons lime juice, divided (about 3-4 limes)
1-2 tablespoons* Fish Sauce
1/2 cup thinly sliced shallots
2 teaspoons minced fresh ginger
4 scallions (green onions), chopped
1/4 cup chopped mint leaves, plus whole leaves for garnish
2 tablespoons chopped cilantro
2 tablespoons Garlic Chili Pepper Sauce
2 teaspoons light brown sugar
Lettuce leaves

*This is authentically a salty dish, so we suggest Fish Sauce beginners start with one tablespoon and add more to taste.

TOOLS & EQUIPMENT

Spice grinder or blender

DIRECTIONS

1. Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.

2. While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.

3. When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.

4. Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.

5. Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.

6. Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.



RED CURRY BEEF SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It's a great way to use leftover steak for a super salad.

Yield  4-6 servings
Time  20 minutes

INGREDIENTS

2 tablespoons Fish Sauce
1 tablespoon Red Curry Paste
1/4 cup fresh lime juice
1 tablespoon Garlic Chili Pepper Sauce
1 1/2 lbs grilled tenderloin steak, sliced thinly
1/2 English cucumber, unpeeled* and thinly sliced
1 small red onion, thinly sliced
3 scallions, sliced into thin rounds
4 cloves garlic, finely minced
3 tablespoons fresh chopped cilantro
Optional garnish: baby lettuce mix

*If using a regular cucumber, peel before slicing.

DIRECTIONS

1. Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is easily dissolved and smooth.

2. Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili Pepper Sauce. Mix well.

3. Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.

4. Serve immediately or chill briefly. Serve as is or mound on a platter of greens.

Note
Bag meat, dressing and vegetables separately, if traveling with this salad. Toss together just before serving.



PAD THAI NOODLE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce.

Yield 10 cups
Time 20 minutes

INGREDIENTS

Pad Thai Dressing:
1-3.25 oz box Pad Thai Sauce
1/4 cup each: ketchup, honey, rice vinegar, vegetable oil
1 tablespoon soy sauce
1/2 tablespoon minced ginger

Salad ingredients:
1/2 - 16 oz box (8 oz) Rice Noodles
2 teaspoons oil
2 bell peppers (1 red, 1 yellow), sliced thinly
2 carrots, grated or chopped roughly
2 cups bean sprouts
1 bunch scallions, chopped
2 tablespoons fresh chopped cilantro
1/2 cup chopped peanuts
Optional: lime wedges

*Note: This recipe makes an intriguing vegetarian salad with its contrast of flavors, as well as a spicy side dish with meat or seafood.

DIRECTIONS

1. In a bowl or food processor combine: Pad Thai Sauce, ketchup, honey, vinegar, oil, soy sauce and ginger until well mixed. Set aside.

2. Boil Rice Noodles in salted water according to directions, stirring occasionally. Test for texture: noodles are done when they are firm but tender (al dente). Rinse noodles in cold water until cool and drain well. Pour into a large bowl and toss with oil until all noodles are lightly coated.

3. Add peppers, carrots, sprouts, scallions, cilantro and peanuts.

4. Add dressing to taste and toss well. Serve with lime wedges.



POMEGRANATE RICE SALAD WITH TOASTED PECANS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
2 medium shallots, chopped
2 tbsp oil
1 cup long grain white rice (Basmati rice)
1 tsp grated fresh ginger
1/4 cup toasted pecans - halved
1 cup pomegranate fruit - peeled and seeded
2 tbsp lemon juice
2 small green chilies - chopped
salt - to taste
1/2 tsp cayenne pepper (or garam masala powder) - adjust spice level to your taste
2 tbsp shredded coconut
2 tbs freshly chopped cilantro

Method
If you want to toast the pecans at home, line a cookie sheet with parchment paper. Preheat your oven to 350 degrees F, and melt about 1 tbs butter in a microwave. Coat the pecans with the melted butter, and spread them on the cookie sheet. bake them for about 7-8 minutes, until lightly browned and aromatic. Do not burn them.

Cook the Basmati rice as you would, in a rice cooker or on the stove, taking care to not add too much water, so the grain remains whole, instead of becoming mushy.

Take a pan and add oil to it. Add some cumin seeds, and as they sizzle, add the chopped shallots and ginger. Cook until the shallots turn tender, and lightly browned. Now add the toasted pecans and the shredded coconut.

Next add the cooked rice, salt, green chilies, cayenne pepper (or garam masala) and lemon juice, and mix well to evenly coat the rice. Add in the pomegranate seeds. heat through for about 5 minutes, then turn off the flame and let the rice soak in the flavors.

When ready to serve, garnish with the chopped fresh cilantro and serve hot!

This is a very simple yet delicious recipe that will match any other item on the Menu. Serve it with some Curry or as a side dish with your Turkey and you'll instantly add flair to your dinner table



MIXED GREEN SALAD WITH MANGOES & CANDIED WALNUTS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 4 small servings

Ingredients

Candied Walnuts:
1/2 cup sugar
1 cup walnut pieces

Salad & Dressing:
1/3 cup fresh-squeezed orange juice
1/3 cup extra-virgin olive oil
1 tbsp cider vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
1 small bulb fennel (anise), stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
10 oz mixed baby salad greens (about 12 cups)
6 small tangerines or clementines, peeled and sectioned
2 cups of firm ripe mangoes - diced into small pieces
1/2 cup pitted black olives

Method

For the Candied Walnuts, line a baking sheet with nonstick foil. Put sugar and 2 tbs water in small saucepan. Swirl pan to moisten sugar evenly. Bring to a simmer over medium heat and cook until sugar melts and caramelizes to a rich amber-brown color, but do not let it burn. Remove from heat, add walnuts and stir with a fork to coat nuts evenly. Transfer the nuts to prepared baking sheet, separate them to form a single layer and prevent sticking to one another. Then allow them to cool until caramel hardens.

Whisk all the Dressing ingredients in a large bowl to blend. Add fennel and red onion; let stand 15 minutes to soften slightly, as the flavors permeate within. Add the bag of washed mixed greens. Top with the clementine halves and the mango pieces, followed by the candied walnuts. Toss gently to mix well. Transfer to 4 serving bowls or salad plates.

Chef's Tips: The candied walnuts can be made in advance and stored in an airtight container at room temperature for up to 4 days. The dressing can also be made ahead of time and refrigerated until ready to serve.

Source: http://www.funandfoodcafe.com/2010/05/summer-salad-mixed-greens-candied.html


WILTED SPINACH WITH GARLIC

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 bunches fresh spinach
3 Tbs. olive oil
3 garlic cloves, minced
Coarse salt
Freshly ground black pepper

Thoroughly wash spinach in cold water to remove all grit. Remove thick stems. In a large lidded pot add inch of water and spinach leaves. Cover and steam until wilted, approximately 3-5 minutes. Remove the spinach and squeeze out all remaining water. Heat olive oil in a skillet, add garlic and saute gently. Add cooked spinach and toss with garlic oil. Season with salt and pepper (if necessary). Serve immediately or gently reheat at serving time.


COFFEE CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Sauce Ingredients:
1 cup chopped onions
¼ cup minced garlic
2 cups brewed coffee
3 slices bacon, diced
1 jalapeno pepper, finely chopped
1 tsp cumin
1 tablespoon chipotle chilies in adobo
¼ cup packed brown sugar
¾ cup red wine vinegar
1 cup ketchup
1 cup diced tomatoes

Salad Ingredients:
6 skinless, boneless chicken breasts
6 cups torn, mixed salad greens
2 medium tomatoes, chopped
1 ½ cup shredded cheese of your choice
1 small red bell pepper, cut into strips
1 can whole kernel corn, drained
½ cup canned black beans, rinsed and drained
2 green onions, thinly sliced

In a 4 qt pot, render bacon over medium heat. Add onion, garlic, and jalapeno, sautéing until onion is translucent. Add remaining ingredients, simmering slowly over low heat for 3 hours, until sauce thickens. Brush both sides of chicken with sauce and grill until thoroughly cooked.

Combine all other salad ingredients in a bowl and distribute evenly in bowls or on plates. Cut chicken into thick strips and add to top of salad. Drizzle with additional barbeque sauce and/or the salad dressing of your choice.



WHITE BEAN AND TUNA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

1 cup of chopped red onions or shallots
The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
2 five to six ounce cans of tuna packed in olive oil
2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup of chopped mint, parsley, or arugula
A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

Method

1 Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.

2 Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.

3 Chill before serving. This salad will last several days in the fridge, tightly covered.

Serves 4.



NICOISE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

Vinaigrette:
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad:
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)

Method

*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.

3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.

4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

Serves 6.


BAKED POTATO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced

Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.

Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

Bake for 1 hour in the preheated oven, until golden brown.


BULGUR SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves: 4-6

4 tablespoons olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
4 tablespoons cup olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
1/4 cup balsamic vinegar
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped Salt and pepper to taste
1 red bell pepper, cored, seeded, diced (about 3/4 cup)
1 yellow bell pepper, cored, seeded, diced (about 3/4 cup)
1 medium zucchini, diced (about 1 cup)
4 scallions, minced (include green tops) (about 2/3 cup)
2 large ripe tomatoes, peeled, seeded, diced (about 2 cups)
1 carrot, finely diced (about 1/2 cup)
3 radishes, finely chopped (about 1/4 cup)
1/4 pound feta cheese, crumbled

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add bulgur and stir until toasted, approximately 2 minutes. Add broth, and bring to a boil over high heat. Reduce temperature to low and cover. Cook for 10 minutes or until liquid is absorbed. Set aside to cool. Fluff with a fork.

Meanwhile, mix the remaining 3 tablespoons oil, vinegar, cilantro, parsley, salt, and pepper in a large bowl. Add the vegetables. Toss in the bulgur. Season to taste with salt and pepper. Crumble feta cheese over the top.



HAM SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

2 cups finely diced ham
3 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
1/4 cup mayonnaise
2 Tbs minced onion
2 Tbs minced celery
2 Tbs minced red bell pepper
1 Tbs chopped fresh parsley
2 Tsp Dijon mustard
1 Tbs lemon juice
A large pinch of cayenne (optional)
Salt and black pepper to taste

Method

Mix everything but the salt, pepper and cayenne in a large bowl. Taste and add cayenne, salt and black pepper to taste. Serve chilled.

Serve straight, or mixed in with macaroni, or in a sandwich in a hamburger bun, a Kaiser roll, regular bread, in a pita or as a wrap. Good with lemonade on a hot day.

Makes enough for 3 to 4 sandwiches



TOMATO, ONION, AVOCADO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

If you are making to bring to a potluck, slice the onions ahead, but plan on cutting and assembling on site, right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.

Ingredients

3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper

Method

Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.

Serve immediately. Do not refrigerate.



GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

For the Creamy Cilantro-Lime Vinaigrette dressing:
1 can (about 15 ounces) cannellini beans, drained and rinsed
1/4 cup canned, diced green chilies
1/4 cup fresh lime juice
1/4 cup hot water
1/4 cup chopped cilantro
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 clove garlic, halved
Kosher salt, to taste

For the salad:
1 bag (9 ounces) romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken into bite-size pieces
1 head (small) radicchio, cored and broken in bite-size pieces
36 grape tomatoes, halved
1 15-ounce can posole (whole hominy), drained and rinsed
1 cup shredded carrots
3 scallion (green onions), trimmed and sliced
1/3 cup canned, sliced ripe olives

To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.

Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.


PINEAPPLE CHEESE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes: 9-12 servings

The pineapple cheese salad has been a favorite in our family for what seems like a century. I remember my mother making this for all special occasions. I made it for a neighborhood cookout one time, and the neighbors across the street decided it was going to be their new favorite dessert. Not too sweet, because the cheese cuts the sugary taste.

1 (20-ounce) can chunk pineapple
1 pound marshmallows (cut large into 4 pieces or use miniatures)
1/2 pound cheese (County Line is best), shredded
2 eggs
2 tablespoons flour (or 1 heaping tablespoon cornstarch for clearer sauce)
1/2 cup sugar
nuts, optional

Drain pineapple juice into saucepan. Bring to a boil. Meanwhile, combine drained pineapple chunks, marshmallows, and shredded cheese in a bowl. Beat the eggs, flour, and sugar together until smooth. Add to the boiling juice. Return to a boil and cook, stirring, until thick. Cool. When cooled, pour sauce over pineapple, marshmallow, and cheese mixture. Stir well and cool. Nuts may be added if desired.



MANDARIN ORANGE TOSSED SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 6

Salad:
1/2 cup slivered almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine or leafy lettuce (or try spinach)
1/2 sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained

Dressing:
3 T. orange juice
3 T. vegetable oil (try olive)
2 T. vinegar
1 T. sugar or honey
1-2 t. poppy seeds, optional
1/4 t. salt

In frying pan, heat 3 T. sugar over med-low heat until melted (sugar turns liquid). Sprinkle almonds into sugar and stir to coat (almonds clump together). Pour onto a greased plate and let cool; separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings (reserve some for garnish), drained oranges, and cooled, separated candied almonds.

Shake dressing ingredients together until combined. When ready to serve, pour dressing over.



PEA AND CRAB SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield 4 or more servings
Time 15 minutes

Ingredients

Salt and ground black pepper
1 1/2 cups shelled fresh peas (or use frozen)
1 medium onion, preferably white, finely chopped
1/2 red or yellow bell pepper, or a combination, minced
6 to 8 ounces fresh cooked crabmeat
3 tablespoons extra virgin olive oil, or to taste
Freshly squeezed lemon juice to taste
4 iceberg lettuce leaves or 16 endive leaves, washed and dried, optional
Shredded basil or chopped parsley leaves for garnish

Method

1. Bring a small pot of water to a boil and salt it. Poach peas in water until bright green, about 30 seconds, and remove with a slotted spoon; drain and cool for a few minutes. If you would like a milder flavor, poach onions for 15 seconds, and remove with a slotted spoon; drain and cool for a few minutes.

2. In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon juice and some salt and pepper; taste and adjust seasoning as necessary. To serve, spoon into lettuce cups or on top of endive leaves; garnish and serve.

Source: The New York Times


LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

If you start with live lobsters, poach or steam them as you would ordinarily, cool them quickly, then remove the meat from the shell. (If you have the time, poach them for about four minutes, remove the meat and sear it, just before serving, in some olive oil or butter, just until hot.) You can poach, grill or sauté the shrimp: just make sure the meat is warm or at room temperature before assembling the salad. Ingredients

Extra virgin olive oil as needed
2 tablespoons chopped shallot or onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups fresh corn kernels (about 4 ears corn)
Salt and freshly ground black pepper
4 medium tomatoes, cored and cut into eighths
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room temperature
1 teaspoon grated lemon zest
Chopped fresh parsley leaves or chives

Method

1. Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.

2. Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.

3. Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

Source: The New York Times


GREEN MANGO SALAD WITH SALTY-SWEET GRILLED STEAK

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

FOR THE STEAK
¼ cup soy sauce, preferably Kikkoman
2 teaspoons fish sauce
1 tablespoon sugar
1 pound flank or skirt steak

FOR THE SALAD
¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
1 large or 2 small green mangoes (about 1½ pounds), peeled and thinly sliced, available in Asian markets
2 tablespoons chopped cilantro
1/3 cup torn fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts.

1. To make the steak: In a shallow dish, combine soy sauce, ¼ cup water, fish sauce and sugar. Stir until sugar is dissolved. Add steak and set aside to marinate for about 1 hour, turning occasionally.

2. To make the salad: In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

3. Drain steak and pat dry. Grill over hot coals (or sear in a very hot pan) until medium-rare, about 3 to 4 minutes a side, depending on thickness. Let rest 5 minutes, slice thinly against the grain and reserve.

4. While steak rests, finish the salad: combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss. Add steak and peanuts and toss. Add more dressing to taste and serve.

Yield: 4 main course servings, 8 appetizer servings.


STRAWBERRY AND FETA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.



APPLE PINEAPPLE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 can (20 ounces) unsweetened pineapple chunks
1/4 cup reduced-fat margarine
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar
3 cups chopped unpeeled red apples
2 cups green grapes
2 teaspoon poppy seeds
3/4 cup chopped pecans, toasted

Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes.

Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Makes 16 servings.



BROCCOLI RAISIN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 cups fresh broccoli florets (1 medium bunch)
3/4 cup golden raisins
1 small red onion, chopped
1/2 cup mayonnaise or salad dressing
1 tablespoon white vinegar
2 teaspoons sugar
3 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, raisins and onion. in a small bowl, combine the mayonnaise, vinegar and sugar.

Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving. Makes 6 servings.



TANGY BACON SALAD DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3/4 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
8 bacon strips, cooked and crumbled
1 small onion, finely chopped

In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator. Makes about 2 cups.



DELICIOUS LAYERED SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 medium head iceberg lettuce, torn
1 medium head cauliflower, cut into florets
1 medium red onion, sliced and separated into rings
1 package (10 ounces) frozen peas, thawed
1/2 cup crumbled cooked bacon
1 cup mayonnaise
1/4 cup sugar

In a large glass salad bowl, layer the lettuce, cauliflower, onion, peas and bacon. Combine the mayonnaise and sugar; spoon over salad. Cover and refrigerate for 2 hours or overnight. Toss just before serving. Makes 10-14 servings.


FRENCH SALAD DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 can tomato soup
1 1/2 cup Wesson oil
3/4 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated onion

Mix all ingredients together and shake well. Add dash of Worcestershire sauce, paprika and dry mustard.


RUSSIAN SALAD DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup mayonnaise
1 hard cooked egg, chopped
2 tablespoons chili sauce
2 tablespoons minced green pepper

Combine all ingredients and chill before serving. Makes 1 cup.


SESAME SALAD DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 cup sesame seeds
3/4 cup oil
1/4 cup cider vinegar
1/2 cup honey
1/4 cup Dijon mustard
2 small cloves garlic, minced
1 teaspoon. black pepper

Combine together and use over spinach and mushroom salad.


THOUSAND ISLAND SALAD DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 cup mayonnaise
2 hard-boiled eggs, chopped
2 tablespoons celery, chopped
1 teaspoon paprika
1/2 cup chili sauce
2 tablespoons green pepper, chopped
1 1/2 teaspoon. finely chopped onion
1/2 teaspoon salt
1/4 cup stuffed green olives, chopped

Combine all ingredients. Mix well. Makes 1 1/2 cups.



ALMOND MANDARIN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup sliced almonds
1 tablespoon sugar

Dressing
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel

Salad
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1/4 cup chopped green onions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Makes 10-12 servings.



BACON-SWISS TOSSED SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 package (10 ounces) frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese.

Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss. Makes 6-8 servings



CHICKEN CAESAR SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned

In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat. Makes 4 servings.



SIX-LAYER GELATIN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 packages (3 ounces each) lime gelatin
4-1/2 cups boiling water, divided
4-1/2 cups cold water, divided
1 cup whipping cream
3 tablespoons confectioners' sugar
2 packages (3 ounces each) orange gelatin
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) strawberry gelatin
2 medium firm bananas, thinly sliced

In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. In a small mixing bowl, beat cream until slightly thickened. Add sugar; beat until soft peaks form. Fold in a third of the whipped cream into the lime gelatin. Spoon into a 4-qt. bowl. Refrigerate until firm. Refrigerate remaining whipped cream

In a bowl, dissolve one package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in mandarin oranges. Spoon over creamy lime layer. Refrigerate until firm.

In a bowl, dissolve lemon gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in a third of the whipped cream. spoon over orange layer. Refrigerate until firm.

In a bowl, dissolve remaining package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in pineapple. Spoon over creamy lemon layer. Refrigerate until firm.

In a bowl, dissolve remaining package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in remaining whipped cream. Spoon over lime layer. Refrigerate until firm.

In a bowl, dissolve strawberry gelatin in remaining boiling water; stir in remaining cold water. Refrigerate until slightly thickened. Fold in bananas. Spoon over creamy orange layer. Refrigerate overnight. Makes 16-20 servings.



TUSCAN WHITE BEAN ITALIAN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 teaspoon dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

1. In a large bowl, combine all ingredients with three cheese Italian dressing. Toss well and serve. Store remaining portion covered in refrigerator.

Makes 6 to 8 servings.



THAI CHICKEN SALAD WITH FIGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 tablespoons fresh lime juice
1/4 cup honey
3 teaspoon light soy sauce
1/4 teaspoon red pepper flakes, crushed
2 teaspoon fresh gingerroot, very finely minced
2 cups shredded, cooked chicken
1 cup California dried figs, stems removed, and cut lengthwise into eighths
2 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 small cantaloupe; seeded, pared and cut in julienne strips (2 cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne strips (1 1/2 cups)
1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
Assorted mixed salad greens
Mint sprigs for garnish

1. Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in medium bowl; mix well. Add chicken, figs, onions and mint; toss to coat evenly. Cover and refrigerate for one hour. Stir occasionally.

2. When ready to serve, combine cantaloupe, pepper strips and cucumber with marinated chicken and toss gently but thoroughly. Line serving bowl or salad plates with greens and arrange mixture in center. Garnish with mint sprigs if desired.

Makes 6 servings.

Nutritional information per serving: Calories 242; Fat 4 grams; Protein 16 gram; Carbohydrates 40 grams; Dietary Fiber 4 grams; Calories from fat 13%; Sodium 150 mg; Cholesterol 39 mg.



MEDITERRANEAN PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Leftovers from Peppered Pork Roast combine with this Greek-flavored pasta salad. Serve with sesame seed dinner rolls for a simple supper or lunch.

3/4 pound cooked Peppered Pork Roast cut into thin strips
12 ounces penne or ziti pasta, cooked and drained
1 small cucumber, diced
6 ounces crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup chopped fresh mint leaves
1/2 cup Greek vinaigrette dressing

1. In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Makes 4 servings.



CRAB SALAD WITH CHILES AND CILANTRO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Sour cream, diced Chiles and sweet crabmeat combine to make a succulent presentation dressed with chopped onion, fresh cilantro and lime juice.

1 cup sour cream
1/2 cup diced green Chiles
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1 pound fresh or chopped imitation crabmeat

1. Combine sour cream, Chiles, onion, cilantro, lime juice and salt in medium bowl; add crab. Toss to coat well. Cover; refrigerate for at least 1 hour. Serve with crackers or chips or use as a topping for salads or tostadas.

Makes 4 servings.



HORIATIKI SALATA: GREEK SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

In Greek: pronounced haw-ree-AH-tee-kee sah-LAH-tah
On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Note: Many cooks peel the tomatoes if the skins are tough; it's a personal call.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
dried Greek oregano (rigani)
sea salt
top quality extra virgin olive oil
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
pickled pepperoncini hot peppers (garnish)
1 tablespoon of water (optional)

Preparation: Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry. Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Yield: Serves 4-6

Additional ingredients Anchovies: if you like this salty fish, add a couple to the salad before tossing. Capers: toss in a few if you like them.



AFTER-THE-HOLIDAYS SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 Servings
Prep: 10 min. + chilling

Ingredients

2 cups diced cooked turkey
1 cup pineapple chunks, well drained
1 cup diced celery
1/2 cup sliced green onions
1/4 cup dry roasted peanuts
1 cup seedless green grapes
2/3 cup mayonnaise
2 tablespoons chutney
1 tablespoon lime juice
1/2 teaspoon curry powder
1/4 teaspoon salt
Lettuce leaves, optional

Directions

* In a bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey mixture and mix gently. Chill. Serve on a bed of lettuce if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 528 calories, 38 g fat (6 g saturated fat), 67 mg cholesterol, 501 mg sodium, 25 g carbohydrate, 3 g fiber, 24 g protein.



STRAWBERRY CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 ServingsPrep/Total Time: 15 min.

Ingredients

5 cups spring mix salad greens
2 cups cubed cooked chicken
1-1/4 cups sliced fresh strawberries
2 medium kiwifruit, peeled and chopped
1 large apple, chopped
1/4 cup crumbled blue cheese
1/3 cup poppy seed salad dressing

Directions

In a large bowl, combine the first six ingredients. Drizzle with dressing; toss to coat. Serve immediately. Yield: 4 servings.

Nutrition Facts: 1 serving (1-3/4 cups) equals 344 calories, 16 g fat (4 g saturated fat), 75 mg cholesterol, 331 mg sodium, 25 g carbohydrate, 5 g fiber, 24 g protein.

Source: Taste of Home 2010


HOLIDAY CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour before serving.



TOMATO BREAD SALAD WITH BURRATA AND NDUJA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 4

8 Slices Day Old Crusty Italian Bread
1 (3 Ounce) Jar Nduja (Optional)
5 Cups Ripe Cherry Tomatoes, Halved
1/2 Cup Drained Pickled Caper Berries
1 Medium Sweet Onion Thinly Sliced
1 Large Ball Burrata Cheese (Or Substitute Mozzarella)
1/4 Cup Fresh Small Basil Leaves (Or Same Amount Finely Sliced Large Leaves)
Extra Virgin Olive Oil
Red Wine Vinegar
Salt & Pepper

Finishing Condiments:
Extra Virgin Olive Oil
Aged Balsamic Vinegar

Preheat your broiler, and brown both sides of the bread slices until they are lightly browned. Spread one side of each bread slice with 1 to 1/2 tablespoons nduja spread if using. Arrange two bread slices on each of four plates. In a bowl toss together the tomatoes, onions, caper berries, and basil leaves. Dress with about three tablespoons of olive oil and a tablespoon of red wine vinegar. Season with salt and pepper and lightly toss. Arrange the tomato mixture over the bread slices equally on each of the plates. Drizzle with any remaining dressing left in the bowl. Divide the cheese into four pieces and slice thinly. Arrange the cheese on top of the tomatoes. Drizzle each plate with a little additional extra virgin olive oil, and some aged balsamic vinegar. Serve immediately.

Source: Deborah Mele



MIXED BEET SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 6 to 8

2 Pounds Small Beets (I Used a Mix Of Golden And Red Beets, But All Red Beets Would Be Just Fine)
1/2 Cup Finely Diced Red Onion
1/4 Cup Extra Virgin Olive Oil
3 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Honey
1/4 Cup Chopped Fresh Mint
Sea Salt & Cracked Black Pepper

Preheat the oven to 400 degrees F. Place the beets in a large casserole dish and either cover with a lid or with aluminum foil. Roast the beets until fork tender, about 1 1/2 hours. Allow to cool.

Peel the beets and cut into 1/2 inch cubes. Place the beets in a bowl. Mix together the remaining ingredients and then pour these over the beets. Toss to coat evenly and serve.

Source: Deborah Mele


MARTIN'S FAVORITE SALAD

~Shared by Mary H., Montreal, Canada

1/2 Chinese cabbage
1 cup grated cheese
1/2 cup raw sunflower seeds
1/2 teaspoon curry powder
a few shakes soy sauce
2 tablespoons vinegar
1/4 teaspoon salt
2 cloves garlic, minced
3/4 cup olive oil

Slice cabbage into quarters and then cut into thin strips crosswise.  Mix cabbage with grated cheese.

Fry sunflower seed in 1 teaspoon olive oil with curry powder.  When seeds are golden, turn off heat and add soy sauce.  Add seeds to cabbage mixture.

In small jar, place remaining ingredients and shake.  This is the dressing.  Pour as much dressing on as you want.  The salad becomes a little brown from the soy sauce, but don't let this discourage you.  It is still yummy.  Serves 4.


QUICK AND EASY SALAD

~Shared by Carol, Tupper Lake, NY

In memory of my friend, Linda, who died of cancer 18 months ago.

1/2 pint heavy cream, whipped
a large can of crushed pineapple, with the juice
a bag of miniature marshmallows
 
THE NIGHT BEFORE:  stir ingredients  together.
 
Chill overnight.  The next day, before serving, stir again.


JUDY'S CORN SALAD

~Shared by Judy, Cocoa, FL

3 15 oz. cans of corn, drained
1/2 to 1 cup of chopped olives, drained
1 cucumber, de-seeded, sliced
1/2 green pepper diced
3 or 4 boiled eggs, chopped
1 cup oil, I use canola
2 to 4 tablespoons cider vinegar
1 tablespoon spicy brown mustard

Just mix it all together.  Use the vinegar to your taste, start with 2 tab. and then add more. You can use any amounts of the different veggies in it but this is my standard one I use. Better after it marinates a couple of hours. We all love it. It was my French friends recipe and I have made it for years.


JUDY'S PIZZA SALAD

~Shared by Judy, Cocoa, FL

1 lb. spiral macaroni, cooked
1  eight oz. bottle zesty Italian dressing
1/2 bottle of Salad Supreme (that you sprinkle on salads)
1 small green pepper cut into small squares
3 green onions, sliced small
2 1/2 inches of pepperoni, sliced and cut into small squares
4 oz. mozzarella cheese cut into small squares
1 15 oz. can garbanzo beans drained and rinsed

Mix all together and marinate for at least 2 hours.


CUCUMBER RELISH SALAD

~Shared by Larry Holmes, Toronto, Canada

2 medium cucumbers
1 ½ tablespoons sugar
1 ½ tablespoons cider vinegar
½ teaspoon salt
1/8 teaspoon pepper
1/2  cup sour cream
1 tablespoon minced fresh parsley

Slice cucumbers paper thin. Sprinkle slices with sugar, vinegars, salt and pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream.  Top with minced parsley.

Makes 4 servings.
 

BAVARIAN POTATO SALAD

~Shared by Larry Holmes, Toronto, Canada

4 cups potatoes, peeled and sliced ¼-inch thick
2 cups chicken broth
½ teaspoon salt
1/4 cup vegetable oil
½ cup chopped onion
½ teaspoon sugar
2 tablespoons lemon juice
Pepper, as desired

Boil potatoes in broth with ¼ teaspoon salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes.  Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Makes 4 to 6 servings
 

POTATO SALAD WITH BEER DRESSING

~Shared by Larry Holmes, Toronto, Canada

6 medium potatoes
4 slices bacon
1 tablespoon chopped onion
1 stalk celery, chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
½ teaspoon dry mustard
1 tablespoon sugar
1 cup beer
½ teaspoon Tabasco sauce
2 tablespoons chopped fresh parsley

Boil potatoes in medium saucepan until just tender.  Peel and slice.  Fry bacon until crisp.  Break into small pieces and mix with onion, celery and salt;  set aside.  Stir melted butter and flour in a small saucepan until blended.  Add mustard and sugar.  Slowly stir in beer and  Tabasco sauce.  Bring to boil, stirring constantly.  Pour over potato mixture. Sprinkle with parsley,  Toss lightly and let stand 1 hour.  Add bacon mixture;  toss gently.

Makes 4 servings.
 

COLD POTATO SALAD

~Shared by Larry Holmes, Toronto, Canada

6 large potatoes, peeled and quartered
Boiling water
½ teaspoon salt
¼ cup oil
1 medium onion, minced
3 tablespoons vinegar
½ teaspoon prepared mustard
1 teaspoons sugar
2 teaspoons dillseed

In medium saucepan cook potatoes in boiling salted water until tender.  Drain, reserving ¼ cup of potato water.  Dice potatoes.  Add oil and minced onion;  toss gently.  In a small saucepan bring the ¼ cup potato water to a boil.  Pout over potatoes and onion.  Keep at room temperature for 2 to 3 hours. Stir in vinegar,  mustard, sugar and dillseed. Potato salad will be creamy. Serve at room temperature.

Makes 6 servings.
 

HOT POTATO SALAD

~Shared by Larry Holmes, Toronto, Canada

3 medium potatoes, boiled in skins
3 slices bacon
¼ cup chopped onion
1 tablespoon flour
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon celery seeds
½ cup water
2 ½ tablespoons vinegar

Peel potatoes and slice thin.  Sauté bacon slowly in a frypan, drain on paper towels.  Sauté onion in bacon fat until golden brown.  Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly.  Remove from heat.  Stir in water and vinegar.  Heat to boiling, stirring constantly. Boil for one minute.  Carefully stir in the potatoes and crumbled bacon bits.  Remove from heat, cover, and let stand until ready to serve.

Makes 4 servings.
 

MACARONI SALAD WITH SALAMI

~Shared by Larry Holmes, Toronto, Canada

1 cup cooked tubetti or other short macaroni
½ cup chopped green pepper
¼ cup chopped parsley
½ cup cooked frozen peas, drained (undercooked slightly to retain shape)
½ cup salami strips
2 sweet pickles, finely chopped

Salad Dressing:
½ cup mayonnaise or salad dressing
3 tablespoon milk
1 tablespoon lemon juice
Salt, pepper, and cayenne
 
Garnish:
2 hard-cooked eggs,  peeled,  quartered
2 medium tomatoes, peeled, quartered
2 tablespoon chopped parsley

In mixing bowl, lightly combine tubetti, pepper, celery, peas, salami and pickles.  Combine mayonnaise, milk and lemon juice in a small bowl.  Season to taste with salt, pepper and cayenne.   Pour over salad;  mix gently.  Place in serving bowl; chill well.

Serves 6.
 

MIXED SEAFOOD SALAD

~Shared by Larry Holmes, Toronto, Canada

2 dozen mussels
2 dozen small clams
3 tablespoons olive oil
2 pounds small squid
½ cup white wine
1 ¼ pounds medium shrimp
 
Dressing:
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoons  Dijon mustard
Salt
Freshly ground pepper
2 tablespoons finely chopped parsley
Lettuces
Lemon wedges

Scrub mussels and clams well under cold running water. Heat 3 tablespoons olive oil in large skillet with tight fitting lid.  Add mussels and clams;  cover.  Cook over medium-high heat, shaking pan occasionally, until shellfish open (approximately 10 minutes).  Remove clams and mussels from shells;  cool.  Reserve juice;  strain through sieve lined with cheesecloth,  to remove sand.

Wash squid;  remove tentacles.  Remove heat, chitinous pen, and viscera;  wash mantle well.  In large saucepan combine reserved juices from shellfish and white wine. Bring to boil over moderate heat.  Add squid bodies and tentacles;  cover.  Simmer 20 minutes.  Add shrimp;  cook 5 minuets.  (Squid should be tender and shrimp cooked through and pink.)  Drain well.  Shell shrimp;  slice squid bodies into thin rings.  In large bowl combine clams, mussels, squid and shrimp.

For dressing, combine oil, lemon juice, mustard, salt  and pepper.  Pour dressing over seafood, mix well.  Spindle with parsley.  Marinate in refrigerator  2 hours.  Serve on beds of lettuce;  garnish with lemon wedges.

Provides 4 servings.


VELVETY EGG SALAD

~Shared by Larry Holmes, Toronto, Canada

1 envelope unflavored gelatin
¼ cup dry white wine
1 cup boiling chicken broth
1 cup rich mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons minced green onion (including top)
1 tablespoon minced parsley
¼ teaspoon Tabasco sauce
12 hard-cooked eggs, grated
Salt and freshly ground white pepper to taste
2 (2-ounce) jars black lumpfish caviar
Melba toast rounds or thin-sliced bread

Lightly grease a flat-topped, 6-cup gelatin mold and set aside.  In a medium bowl, stir gelatin into wine; set aside until all liquid is absorbed and gelatin feels spongy to the touch.  Add boiling broth and stir until gelatin is completely dissolved.  Add mayonnaise, lemon juice, green onion, parsley and Tabasco sauce.  Gently stir in eggs, then add salt and white pepper.  Pour into prepared mold and refrigerate until set (about 8 hours). Unmold onto a serving platter.  Place caviar in a fine strainer;  rinse several times with ice-cold water.  Drain well;  spread over top of salad.  Accompany with Melba toasts or rye bread. 

Makes 6 to 8 servings.
 

APPLE & FENNEL SALAD WITH CELERY SEED DRESSING

~Shared by Larry Holmes, Toronto, Canada

1 (10-ounce) package fresh spinach
1 small head fennel, thinly sliced, feathery tops reserved
3 medium apples, (about 1 ¼ pounds) cored, thinly sliced
1 small red onion, halved lengthwise, thinly sliced

Celery Seed Dressing:
½ cup sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup raspberry-flavored vinegar
1 ½ teaspoons pureed onion
½ cup vegetable oil
1 ½ teaspoons celery seed

Celery Seed Dressing:

Combine sugar, mustard, salt, vinegar and pureed onion in a food processor fitted with the steel blade.  Process until smooth.  With machine running, pour oil through feed tube in a slow, stead stream.  Add celery seeds and process just until blended.  Place dressing in a jar with tight-fitting lid and refrigerate until ready to use.

Thoroughly wash spinach and remove fibrous stems and midribs;  dry leaves well and place in a salad bowl.  Add fennel, apples and onion; drizzle with desired amount of dressing and toss well. Garnish with reserved fennel tops.

Makes 6 to 8 servings.
 

CHICKEN SALAD VERONIQUE WITH ALMONDS

~Shared by Larry Holmes, Toronto, Canada

4 chicken breast halves
1 small onion, coarsely chopped
2 teaspoons whole black peppercorns
4 green anions (including tops) chopped
2 hard-cooked eggs, chopped
2 small celery stalks, finely chopped
1 cup seedless green grapes, halved
½ cup toasted sliced almonds
2/3 cup rich mayonnaise
¼ cup sour cream
1 teaspoon Dijon-style mustard
2 tablespoons whipping cream
1/8 teaspoon curry powder
¼ teaspoon freshly ground black pepper
Salt to taste
Red-leaf lettuce leaves
Tomato wedges

In a 4- to 5-quart saucepan, combine chicken, onion and peppercorns.  Cover with water and bring to a boil, then reduce heat, cover and simmer until chicken is tender (25 to 30 minutes).  Set aside to cool in cooking broth.  When chicken is cool, drain, then remove and discard skin and bones.  Cut meat into bite-size pieces and place in a medium bowl.  Mix in mayonnaise, eggs, celery, grapes and almonds.  Set aside.  In a small bowl,  combine mayonnaise, sour cream, mustard, whipping cream, curry powder, pepper and salt.  Whisk to blend.  Fold dressing into chicken mixture, cover and refrigerate until ready to serve.  Serve on lettuce leaves, garnished with tomato wedges.

Makes 4 to 6 servings.
 

CHARLESTON GREEN SALAD WITH BENNE SEEDS

~Shared by Larry Holmes, Toronto, Canada

1 small head  romaine lettuce
2/3 cup sliced pimento-stuffed green olives
¼ cup sesame seeds
Dressing, recipe follows

Dressing:
¼ cup white wine vinegar
1 tablespoons rich mayonnaise
¼ cup whipping cream
1 egg
2 teaspoons paprika
3 medium garlic cloves, peeled
¼ teaspoon sugar
¼ teaspoon freshly ground black pepper
½ teaspoon salt
1 cup good-quality olive oil

Remove and discard fibrous mid ribs from lettuce leaves.  Tear leaves into bite-size pieces and place in a large salad bowl.  Add olives and sesame seeds;  refrigerate until ready to serve.

Prepare dressing.  To serve, drizzle desired amount of dressing over salad and toss to coat all greens well.

Dressing: Combine all ingredients except oil in a food processor fitted with the steel blade and process until smooth.  With machine running, pour oil through feed tube in a slow steady stream.

Cover tightly and refrigerate until ready to use.
 
Makes 6 to 8 servings


GREEK SALAD

~Shared by Luanne, FL

This salad is a great combination of flavors, chilling overnight really makes a big difference.

I prefer using the large greek olives instead of the black, but a combo of them works well also.
 
1 head cauliflower, chopped
1 bunch broccoli, chopped
1 pint cherry tomatoes
1 (6 ounce) can small pitted black olives, drained
1 (6 ounce) package tomato and basil feta cheese
1 (16 ounce) bottle zesty Italian salad dressing

In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.

Makes 8 servings


SPINACH SALAD

~Shared by Luanne, FL

1/2 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
1 small onion, chopped
5 slices bacon
3 hard boiled eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained (optional)

DIRECTIONS

In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, toss together the spinach, water chestnuts, bacon and eggs.

Serve with the dressing.

**  I have used the Hormal bacon bits and they work well. I buy the spinach ready to go in the bag. All washed and dried. Makes life easier.


BROCCOLI NOODLE SALAD AND ASIAN PEANUT DRESSING

~Shared by Luanne, FL

Ok, this does take a little time, but it is worth the effort. If you add a package of the cooked chicken to it, you have a great supper.

1 pound dry noodles
1/2 cup plus 1 tablespoon  Oil
1/2 cup  creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
1 -2 tablespoons minced garlic
1 pound broccoli florets

Cook noodles or pasta, drain well. Put in a large bowl and toss with 1 tablespoon canola oil.. Set aside. Whisk peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl, until blended. Heat 1/2 cup canola oil in a large, deep-sided skillet over medium heat. Add chopped pepper, chopped onion, and minced garlic. Cook about 1 minute. Add broccoli florets and stir. Add the Asian Citrus Peanut Sauce and stir. Continue to cook, stirring often, until the broccoli is crisp-tender. Toss with the pasta. Serve at room temperature.

*** The sauce sure livens up rice and goes good with pork chops.


PINA COLADA SALAD

~Shared by Luanne, FL

1 (20 oz) can crushed pineapple in juice
1 (3 oz) package instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 oz) container Cool Whip
3 oz. cream cheese
1/3 cup white sugar

Mix 1 20 oz. can crushed pineapple with juice, 1 small, 3 oz. instant cream of coconut pudding, 1/2 cup flaked coconut. Fold in 8 oz. Cool Whip.

Cream together: 1- 3oz. cream cheese and 1/3 cup white sugar in separate bowl. Then fold into other mixture then chill.

** One year I used a litle red food coloring for Christmas.


MANDARIN ORANGE JELLO SALAD

~Shared by Luanne, FL

This is a very good salad/dessert. My family likes it and it is easy. If you buy sugar and fat-free jello , pudding and Cool Whip it can be very healthy.

1 box orange Jello
1 box tapioca pudding
1 box vanilla instant pudding
3 cups water

In a pan and bring water to a boil. Whisk in the pudding and jello and boil for 2 minutes, stirring constantly. Cool completely!!!!

Add: 1 can mandarin oranges, 1 can crushed pineapple and 1 (8 oz.) container Cool Whip.

Let set up at least 2 hours.

We also added mini marshmallows to this and it is great.


REINA PEPEADA
(Chicken Salad with Creamy Avocado)

~Shared by Linda H., Rosharon, TX

Vegetable oil
¼ cup of diced onions
1 clove garlic, diced
4 white chicken breasts
2 Avocados, pitted and skin removed
1 red onion, chopped
2 Tbsp mayonnaise
1 tsp Tabasco sauce
Salt
Pepper
Cilantro, coarsely chopped as garnish

In a sauté pan, warm the vegetable oil; add onions and garlic and cook until caramelized.

Add the chicken, season with salt and pepper, and cook for 10 minutes while stirring with a wooden spoon. When the chicken is done, remove from heat and transfer to a bowl to cool. When cool, shred chicken into small pieces.

Mix the avocado, red onions, mayonnaise, Tabasco sauce, salt and pepper to get a creamy consistency.

Mix chicken with avocado sauce. Garnish with chopped cilantro. Keep cold.

 
SWEET POTATO SALAD

~Shared by Linda H., Rosharon, TX

2 pounds sweet potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
4 hard cooked eggs, chopped
1 1/2 cups finely chopped celery
8 green onions, sliced
several sweet pickles (Can use baby gherkins) sliced

In a large bowl, combine mayo, mustard, and salt.  Stir in eggs, celery, onions and pickles. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings

Source: Nancy's Kitchen


SWEET POTATO SALAD

~Shared by Linda H., Rosharon, TX

The natural sweetness of yams, with crunchy celery, tart cranberries and the light-lemon and oil dressing will make this different salad one that you’ll include where you need potato salad.

1 lb. sweet potatoes (about 4 cups)
1 1/2 cups chopped celery
1/2 cup coarsely chopped onion
1 tbsp. minced parsley
1/4 cup dried cranberries
2 tbsp. lemon juice
2 tbsp. olive oil
Salt to taste

Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes to 1 hour or until tender. Do not over bake; they should not be mushy. Cool. Peel sweet potatoes and cut into chunks. In a large bowl, combine the sweet potatoes, celery, onion, parsley and cranberries. In a small bowl, whisk together the lemon juice and olive oil. Toss with potato mixture and salt. Makes 4 servings.

Source: Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.


SWEET AND SOUR CAULIFLOWER

~Shared by Linda H., Rosharon, TX

1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 Tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.


CORN, AVOCADO, AND TOMATO SALAD

~Shared by Linda H., Rosharon, TX

By Paula Deen

Yield: 4 to 6 servings

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Source: http://groups.yahoo.com/group/Paula-Deen-Recipes/


BACON, AVOCADO AND POTATO SALAD

~Shared by Linda H., Rosharon, TX

6 medium boiling potatoes
2 avocados, peeled and cubed
1/4 c. real bacon bits

2-3 tbsp olive oil
1/2 cup chopped onions
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
Salt and black pepper
Paprika
1/4 teaspoon mustard powder
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Add olive oil and  bacon bits to a large skillet. Remove bacon bits to paper towels to drain.

In bacon and oil in pan, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper and paprika to taste.

When potatoes are tender, drain peel and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperatures. Fold in avocado, bacon, parsely and cilantro. Serve at room temperature or chill one hour or longer. Makes 8 servings.


ABSOLUTELY DELICIOUS CALIFORNIA SALAD

~Shared by Linda H., Rosharon, TX

2 bunches of spinach, rinsed and torn
1 cup dried cranberries
1 cup crumbled blue cheese
4 medium vine ripened tomatoes, chopped or chopped cherry tomatoes
2 avocadoes, peeled, pitted and diced
1 medium red onion, thinly sliced
4 Tbsp. red raspberry jam (with or without seeds okay)
4 Tbsp. red wine or balsamic vinegar
2/3 cup walnut oil
lots of freshly ground black pepper
salt to taste
Optional: 1 cup of toasted walnuts coarsely chopped

In a large salad bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion. Set aside. In a small bowl, whisk together the jam, vinegar, walnut oil, pepper and salt. Taste, and adjust seasonings to your liking. Drizzle over the salad just before serving and toss to coat. (Terrific Recipe Hint: You can use Strawberry jam instead of raspberry, and substitute almond oil for the walnut oil and use toasted slivered almonds in the recipe or to garnish the salad instead of the walnuts, substitute an apples and pecans variation if you like!)

 
APPLE AND ROMAINE SALAD

~Shared by Linda H., Rosharon, TX

Serves 6-8

Walnuts: 

1 1/2 cups Walnuts (halves or coarsely chopped)
2 tbsp Unsalted butter, melted
2 tsp Sugar
Salt and Pepper to taste  

Vinaigrette: 
1  Granny Smith apple, unpeeled and chopped
1 medium Shallot, minced
1/4 cup Apple cider vinegar
1 tbsp Sugar
1 tsp Dry mustard
Salt and Pepper to taste
1/3 cup Walnut oil
2/3 cup Canola oil

Salad: 
2  Ripe apples (any type), unpeeled and thinly sliced
6 oz Crumbled blue cheese or feta cheese
2 or 3 Hearts of Romaine lettuce, torn into bite-sized pieces

To prepare the walnuts: Preheat oven to 350°. In a bowl, combine walnuts, butter, sugar, salt and pepper. Stir until nuts are coated. Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned. Set aside to cool.

To prepare the vinaigrette: Place all ingredients EXCEPT oils in the bowl of a food processor. Process until combined and apple is pureed. With machine running, add oils in a slow, steady stream. Process until emulsified. Refrigerate to chill before serving. If dressing separates, shake well or reprocess in food processor.


OZARK WILTED SALAD

~Shared by Linda H., Rosharon, TX

1 head leaf lettuce, torn in pieces
1 head Bibb lettuce, watercress, or mustard green, torn in pieces
4 green onion, cut in 1/2-inch slices
14 radishes, sliced thin
6 slices bacon
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
1/8 tsp pepper

Combine lettuce, onion, and radishes in a large salad bowl; toss lightly.

Cook bacon until crisp, and drain on paper towels until cooled; reserve pan drippings. Crumble bacon, and sprinkle over salad.

Add sugar, vinegar, salt, and pepper to drippings in skillet; bring to a boil over medium heat, stirring constantly. Pour immediately over salad; toss lightly, and cover quickly until lettuce wilts.

Note from LCH - Can substitute heated HEB Bacon Vinaigrette.

Servings: 8

Source: Magazine Clipping


TUNA & WHITE BEAN SALAD

~Shared by Linda H., Rosharon, TX

By Woman's Day Kitchen from Woman's Day, August 1, 2010.

1 bag (12 oz) microwave-in-the-bag fresh green beans
2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1/2 cup pitted Kalamata olives
Garnish: chopped parsley

Microwave green beans according to package directions. Remove from microwave and let cool slightly.

Meanwhile, make dressing: Drain olive oil from tuna into a liquid measuring cup (you should have 1/4 cup). Add vinegar, mustard, salt and pepper, and stir with a fork to blend.

In a large serving bowl, gently combine green beans, cannellini beans, tomato and olives. Break tuna into chunks using a fork and place on top of salad. Drizzle dressing over salad and garnish with parsley, if desired.


MARINATED PEA SALAD

~Shared by Linda H., Rosharon, TX

Serves 12-15

1 c. apple cider vinegar
1/4  c. oil
1 c. sugar or Splenda
1 tbsp. water
1 tsp. salt
1/2 tsp. pepper
1 can white or shoe peg corn, drained
1 can party or English peas, drained
1 can French green beans, drained
1 c. celery, diced
1 small. onion, diced
1 c. green pepper, diced (optional)
2 oz. Pimento, diced (optional)

Stir well.  Season with garlic salt, salt and paprika.  Marinate for 24 hours. Drain before serving.


COLD VEGETABLE SALAD

~Shared by Linda H., Rosharon, TX

2 cans shoe peg corn
1 can French style green beans
1 can English peas (small)
1 jar pimento
1 green pepper, chopped fine
1 TBSP green onion, chopped fine

Dump all ingredients in colander and drain well.

Mix in Saucepan:
3/4 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tsp salt
1 tsp pepper
1 tsp celery seed

Cook until sugar melts. Put drained vegetables in bowl. Pour vinegar mixture over vegetables and marinate several hours. Keeps well.

Source: Nancy's Kitchen

 
GARBANZO SALAD WITH OLIVES AND HERBS

~Shared by Linda H., Rosharon, TX

Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Complete Grilling Cookbook.

2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)
1/4 cup chopped green onion

Drain garbanzo beans into colander placed over the sink, then rinse with cold water until no more foam appears. Let beans drain at least 30 minutes, and if they still look quite wet, blot dry with paper towels.

In large plastic bowl, wisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend in drained beans, then gently stir in chopped olives and green onion. This is a salad that would benefit from making a few hours ahead so flavors can blend. It will keep well for a day or two in the refrigerator. Serve cold or at room temperature.


TAPAS PLATE WITH MARINATED CHICKPEAS

~Shared by Linda H., Rosharon, TX

Serves 4

1 15-ounce can chickpeas, rinsed
1/2 cup raisins
1/4 cup chopped roasted red peppers
1/4 cup chopped fresh flat-leaf parsley
2 scallions, sliced
3 tablespoons olive oil
kosher salt and black pepper
1/2 pound Manchego cheese, sliced
1/4 pound thinly sliced Serrano ham or prosciutto
1/2 cup mixed olives
1/2 small loaf country bread

In a medium bowl, combine the chickpeas, raisins, roasted peppers, parsley, scallions, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Serve with the cheese, ham, olives, and bread.

Source: RealSimple.com


MARINATED CHICKPEA SALAD

~Shared by Linda H., Rosharon, TX

SERVES 8

1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon sugar or one packet of stevia
1/4 teaspoon pepper

In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.

In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.  Pour dressing over salad and mix well.

Refrigerate at least 3 hours.

Source: 2009 Recipezaar

 
MEXICAN SALAD

~Shared by Linda H., Rosharon, TX

Servings 6-8

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt.

Mix well and allow to sit 1 hour before serving.

Source: cookin_with_haggermaker Yahoo group


CHICKPEA SALAD

~Shared by Linda H., Rosharon, TX

Served chilled this is a great refreshing summer salad, but it’s also delicious served warm.  This tasty marinated chickpea salad can be put together quickly, stored overnight in the fridge and eaten for lunch the next day.

2 cups cooked chickpeas, drained
2 T extra virgin olive oil or hempseed oil
1 teas toasted sesame oil
1 T tamari
1 lemon, juiced

1 tsp agave syrup
1/2 cup red, orange or yellow bell pepper
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint

Add the chickpeas to a plastic container with a tight-fitting lid. Pour the oils, tamari, lemon juice and agave syrup over the chickpeas.

Finely slice the bell pepper and spinach leaves. Grate the carrot. Finely dice the fresh herbs. Add to the container and toss everything until thoroughly mixed.

Put on the lid, and turn the container upside down until the oil mixture reaches the lid. Refrigerate for at least one hour. Shake and invert the container occasionally to coat all the ingredients with marinade.


MOROCCAN CHICKPEA SALAD

~Shared by Linda H., Rosharon, TX

Marinated, slightly spicy Middle Eastern-style chickpea salad.

SERVES 6 -8

4 (14 1/2 ounce) cans chickpeas
2 (14 1/2 ounce) cans artichoke hearts
1/2 onion
1 bell pepper (red, yellow, or orange is nice)
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
4 tablespoons lemon juice
2 tablespoons dried parsley flakes
2 1/2 teaspoons cayenne powder

Rinse and drain chickpeas.  Drain artichoke hearts and cut into smaller pieces.  Chop onion and bell pepper.

Whisk together oil, vinegar, lemon juice, parsley, and cayenne.

Pour dressing over vegetables and stir to coat.

Allow salad to marinate for a few hours or overnight. LCH might need sugar


BLUE CHEESE POTATO SALAD

~Shared by Linda H., Rosharon, TX

Yield: 4 servings

8 to 10 small to medium red potatoes, scrubbed and unpeeled
1/2 cup diced celery
2 Tbsp. diced red onion
1/4 cup mayonnaise
1/4 cup regular or light sour cream
1/4 cup crumbled bleu cheese
1 Tbsp. chipotle-marinated vinegar (see Note)
1/4 tsp. salt
1 tsp. crushed Caribe chile

Bring about three inches of water to a boil with 1 tsp. salt and add the quartered potatoes. Cover and cook until fork tender, about 15 minutes. Drain water and stir in the remaining ingredients except the Caribe chile and lightly toss together; do not mash potatoes.

Taste and adjust seasonings. Garnish with Caribe chile.

Note: Soak a chipotle chile in cider vinegar for a day before using the vinegar.

Source: Jane Butel's Southwestern Grill


CHICKEN SPINACH MANGO SALAD

~Shared by Linda H., Rosharon, TX

Makes: 5 servings, about 2 cups each

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup Kraft Light Done Right! Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz.)

TOSS spinach with mango, avocado and onion in large bowl.  Add dressing; mix lightly.

SPOON onto 5 plates. Top with chicken. Serve immediately


CHINESE PASTA SALAD

~Shared by Linda H., Rosharon, TX

1 lb. thin spaghetti
5-6 Tbsp. vegetable oil
8-10 scallions
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
2 Tbsp sesame oil
2 Tbsp sugar
pepper & salt
1/2 lb. green beans (blanched)
toasted sesame seeds or almonds (optional)

Cook and drain spaghetti, rinse with cold water and drizzle on a little sesame oil. Set aside. Add vegetable oil to pan. Add minced garlic and white part of scallions (chopped). Stir over high heat 30 seconds.

Turn off heat and add soy sauce, vinegar, sesame oil, sugar, pepper & salt. Pour over spaghetti. Stir in green beans, almonds and green part of scallions (chopped).   Refrigerate and serve cold.


HOT BEAN AND BACON SALAD

~Shared by Linda H., Rosharon, TX

1 pkg. frozen cut string beans
3 Tbsp. vinegar
2 Tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled

Cook green beans until done but slightly crispy. Drain. Mix together everything but the bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few minutes and serve warm.


ORANGE JICAMA SALAD

~Shared by Linda H., Rosharon, TX

Makes: 5 servings

2 cups 2-inch jicama sticks
1 can  (15 oz.) mandarin orange segments, drained
1/2 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing
1/3 cup  thinly sliced red onion
1/8 tsp. ground red pepper

MIX all ingredients; cover. Refrigerate at least 2 hours or overnight.

Kraft Kitchens Tips
Substitute 2 large oranges, peeled and cut into sections, for drained mandarin orange segments.

Source: Kraftfoods.com

 
CRISP JICAMA & RADISH SALAD

~Shared by Linda H., Rosharon, TX

Dressing:
1/4 cup orange juice
2 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. Dijon-style mustard

Salad:
1 (8-ounce) bag baby spinach leaves
1 large (2 1/2 cups) jicama, peeled, cubed 1/2-inch
12 radishes, sliced
1/2 cup thinly sliced red onions
1 cup (4 ounces) pepper Jack cheese, shredded

Combine all dressing ingredients in small bowl with wire whisk. Cover; refrigerate until serving time.

Combine all salad ingredients in large serving bowl. Pour dressing over salad; toss until well coated.

Makes 8 (1 1/4-cup) servings.

Source: TheDailyRecipe


FRENCH RED POTATO SALAD

~Shared by Linda H., Rosharon, TX

2 pounds red potatoes
8 green onions, sliced thin
2 Tbsp. Italian parsley, minced
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. cracked pepper
3 Tbsp. rice vinegar
1/4 cup white wine
2 tsp. minced garlic
1/2 cup olive oil

Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.  Drain in a colander and rinse in cold water. When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.

Add the onions, parsley, dill weed, salt, and pepper, and stir to distribute.

In a small bowl whisk together the vinegar, wine, garlic, and olive oil. Pour over the potatoes and stir thoroughly.  Serve immediately or chill and serve later.  Makes 8 servings

Source: Use It Up Cookbook: Creative Recipes for the Frugal Cook by Catherine Kitcho


SUZIE'S BLT ICEBERG WEDGES

~Shared by Linda H., Rosharon, TX

1 head iceberg lettuce
2/3 blue cheese salad dressing
1/2 cup tomato, chopped or you can cut cherry or grape tomatoes in half
4 slices bacon, cooked and crumbled

Cut the head lettuce in quarters, then put the chopped tomatoes, then the bacon crumbled over all this and then the Blue cheese salad dressing. If people don't like blue cheese salad dressing use Ranch Dressing and Croutons.

Serves 4

Source: Nancy's Kitchen, Nancyskitchen@yahoogroups.com


TEXAS POTATO SALAD

~Shared by Linda H., Rosharon, TX

Yield: 4 to 6 servings

4 medium-size baking potatoes (Idaho or Russet), unpeeled
2 tsp. salt
2 large eggs
2 Tbsp. vinegar
3 Tbsp. unsalted butter
4 Tbsp. finely diced Spanish onion
6 Tbsp. finely diced sweet gherkins
3 Tbsp. juice from the sweet gherkins
1/2 cup mayonnaise
1 whole canned pimiento, sliced into 1/4 -inch strips
1 whole sweet gherkin

Over medium heat in a covered saucepan, cook the potatoes in water to cover mixed with 1 tsp. of the salt until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and replace the lid, allowing the potatoes to steam for 15 minutes.

Meanwhile, cook the eggs with the vinegar and the remaining 1 tsp. salt in water to cover, until just done, about 10 minutes. Drain and run cold water over them to cool. Peel, slice and dice the eggs.

Peel the potatoes and return them to the cooking pot. Add the butter to the pot, cutting through the potatoes with a sharp knife to allow the butter to be absorbed. The potatoes should be in rough, medium-size chunks. Cover the pot and allow them to stand, off the heat, for 10 minutes. If the potatoes are not hot enough to melt the butter, place the pot, covered, over low heat for a few minutes.

Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, and mayonnaise and mix thoroughly. Transfer the mixture to your favorite bowl, garnish with sliced pimiento and place the whole.

Source: Jane Butel's Finger Lickin' Barbeque by Jane Butel


STRAWBERRY AND FETA SALAD

~Shared by Linda H., Rosharon, TX

Yields: 10 servings

"A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!"

1 cup slivered almonds
2 cloves garlic, minced
1 tsp. honey
1 tsp. Dijon mustard
1/4 cup raspberry vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Source: Allrecipes.com


CAULIFLOWER ROMAINE SALAD

~Shared by Linda H., Rosharon, TX

Yields: 8 servings

1 cup dry bread crumbs
3 Tbsp. butter or margarine
10 cups torn romaine
1 cup mayonnaise
2 Tbsp. grated Parmesan cheese
1 Tbsp. lemon juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
1 3/4 cups coarsely grated cauliflower

In a small skillet, brown bread crumbs in butter; set aside. Place the romaine in a large salad bowl. In a small bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over romaine and toss to coat. Top with cauliflower and reserved crumbs. Serve immediately.

Source: Allrecipes.com


BACON POTATO SALAD

~Shared by Linda H., Rosharon, TX

3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8 slices)
1 c. mayonnaise
Parsley

Combine all ingredients and mix. Chill. Put parsley on top. Serves 8.


WARM GREEN CHILI POTATO SALAD

~Shared by Linda H., Rosharon, TX

Servings: 6

4 large potatoes cooked, diced and kept warm
1 (4-oz.) can  Diced Green Chiles
1/3 cup sliced green onions
1/3 cup chopped ripe olives
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1 clove garlic finely chopped
1/3 cup olive oil
1 large hard-cooked egg peeled and chopped

Combine potatoes, chilies, green onions and olives in medium bowl.

Combine mustard, vinegar and garlic in small bowl. Slowly whisk in oil.

Toss potato mixture and dressing together in large bowl. Season with salt and ground black pepper. Garnish with egg.

 
CHINESE POTATO SALAD

~Shared by Linda H., Rosharon, TX

5-6 medium potatoes (about 2-1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok Choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro

Sauce:
1-1/3 cup mayonnaise
1 tsp sugar
1 Tbsp soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.


SWEET POTATO AND BACON SALAD

~Shared by Linda H., Rosharon, TX

2 lbs. sweet potatoes, peeled and cut into 1 inch chunks
1 sm. unpeeled apple, cut into 1/2-inch pieces
2/3 c. sliced celery
1/2 c. white grape juice
1/4 c. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard
1 1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped walnuts
9 slices bacon, cooked and crumbled

Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato mixture, toss, and let stand about 1/2 hour. Add walnuts and bacon before serving.


BAKED POTATO SALAD - DELI STYLE

~Shared by Linda H., Rosharon, TX

3 large baked potatoes, cold then peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese
2 green onions, sliced and then chopped (green part only)
1/2 tsp. freshly ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 Tbsp. fresh parsley (optional)

Mix all ingredients together and serve chilled.

6-8 servings or 8 1/2 cup servings


TAFFY APPLE SALAD

~Shared by Linda H., Rosharon, TX

4 c. apples, cut in chunks
8 oz. crushed pineapple
1 Tbsp. flour
2 Tbsp. cider vinegar
8 oz. Cool Whip
1 c. dry roasted peanuts
1/2 c. sugar
1 egg
4 Tbsp. pineapple juice

Drain pineapple; set aside. Combine egg, sugar, flour and cider vinegar in saucepan and cook over medium heat until thick. Add pineapple juice. Cool.

Mix apples, pineapple, Cool Whip, and cooked sauce and 1/2 C. nuts.

Sprinkle remaining 1/2 C. nuts over top. Refrigerate overnight.

Best to use 1/2 red apples and 1/2 yellow.


ZUCCHINI AND YELLOW SQUASH SLAW WITH LEMON BLACK PEPPERCORN VINAIGRETTE

~Shared by Linda H., Rosharon, TX

Serving: 4 to 6

3 medium zucchini
2 medium yellow squash
3 scallions, green parts only
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper

Using a spiral vegetable peeler or a box grater, grate the zucchini and squash and place in a large bowl. Cut the scallion greens into long thin slivers and set aside.

In a small bowl, combine the lemon zest and juice. Whisk in the olive oil and salt and pepper. Pour the dressing over the zucchini mixture and toss. Place in a serving dish and top with the slivered scallions. Serve cold or at room temperature.

Source: Rori Trovato


MEXICAN PASTA SALAD

~Shared by Linda H., Rosharon, TX

8 oz uncooked pasta
1 can (15oz) black beans
1 can (15oz) whole kernel corn
1 can (15oz) garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 to 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1 1/2 to 2 cups salsa

Cook pasta according to pasta directions. Drain, rinse in cold water and drain well.  Drain and rinse black beans.  Drain corn and garbanzo beans.  Combine all ingredients in recipe except salsa.  Add about 1 cup salsa and mix.  Refrigerate to blend flavors.  Before serving, moisten to taste by stirring up 1 cup more salsa.  Serve in bowl lined with tortilla chips.  Garnish with dollop sour cream, salsa and sprig of cilantro.


BROCCOLI AND CELERY SLAW

~Shared by Linda H., Rosharon, TX

Cut out half the mayonnaise in this recipe and replace with  yogurt for a creamy, delicious slaw that will promote intestinal health, build stronger bones, enhance immunity and lower blood pressure.

Makes 6 servings

1 medium-sized head of broccoli, stalks thinly sliced and florets chopped
4 celery stalks, thinly sliced on the diagonal
1/2 medium red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Greek yogurt 0%
Zest and juice of 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
2 tsp sugar
Kosher salt and freshly ground black pepper, to taste
1/2 cup golden raisins

Combine the broccoli, celery, and red onion in a large mixing bowl.

To prepare the dressing, in a small bowl combine the mayonnaise, Greek yogurt, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.

Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.


BROCCOLI-RAISIN SALAD

~Shared by Linda H., Rosharon, TX

Serves 8

2 bunches broccoli (chopped into florets) LCH – I use frozen thawed
1/2 cup chopped red onion
1/2 cup raisins
6 slices well-cooked bacon, finely chopped

Mix all of the above ingredients and then stir in the dressing.

Dressing:
1 cup mayonnaise
1 cup granulated sugar
3 Tbsp. vinegar

Refrigerate overnight for best flavor.
 

FETA SALAD

~Shared by Linda H., Rosharon, TX

1 cup canned red kidney bens, rinsed and drained
1 cup each fresh tomatoes, and green pepper, diced
1 cup Feta cheese, diced
1/4 cup onion, chopped
1/2 tsp. dried oregano
2 Tbsp. olive oil
1 Tbsp. lemon juice or wine vinegar

Combine olive oil, lemon juice or vinegar and oregano. Pour over other ingredients. Toss and season to taste. Served with wholegrain bread, it's a scrumptious four food group meal.

Yields: 3-4 servings


PIZZA PIZZAZZ SALAD

~Shared by Linda H., Rosharon, TX

With all the same ingredients as your favorite Italian pie, this salad supper is a healthier way to satisfy your pizza craving.

1 8-oz. pkg. field greens
1 5-oz. pkg. baby (bib)lettuce
4 cups grape tomatoes
1/2 red onion, thinly sliced, separated in rings
1/2 red sweet pepper, cut in bite-size strips
1 15-oz. can cannellini beans, rinsed and drained
1 6-oz. link pepperoni, casing removed, and thinly sliced
4 oz. crumbled blue cheese
1 Recipe Herb Dressing
1 5.5-oz. box Italian-seasoned croutons

In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.

Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 tsp. sea salt or 3/4 tsp. salt; and 1/2 tsp. black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.

Nutrition facts per serving: Calories 175 Total Fat (g) 12 Saturated Fat (g) 3 Monounsaturated Fat (g) 7 Polyunsaturated Fat (g) 1 Cholesterol (mg) 13 Sodium (mg) 429 Carbohydrate (g) 12 Total Sugar (g) 2 Fiber (g) 2 Protein (g) 6
*Percent Daily Values are base on a 2,000 calorie diet


HOW TO MAKE BAKED TACO SALAD SHELL BOWLS

~Shared by Linda H., Rosharon, TX

Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch)

burrito-sized flour tortillas
2  pieces aluminum foil (12-inch)
water
olive oil

1 batch
If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.

If using 12 or 13-inch tortillas, set 1 food can on baking sheet.

Drape a foil square over the top of each can.

Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 tsp. of olive oil.

Quickly immerse a tortilla in the water, then lift out and let drain.

Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).

If you have room on the pan for another tortilla, add another 1/4 tsp. oil to the water, dip a tortilla, and drape it over the other can.

Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.

Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.

Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.

Let cool on rack.

Repeat all steps until you have enough shell bowls for your meal.

Enjoy!


OVEN CHICKEN SALAD

~Shared by Linda H., Rosharon, TX

Makes 8 to 10 servings

2 cups cooked, boned chicken diced
2 cups diced celery
1 1/2 cups of cooked rice
1/2 cup of nuts
1 Tbsp. dried onion or 1 small onion minced
1/2 to 3/4 cup mayonnaise
3 Tbsp. of lemon juice
1 can of cream of celery soup
Salt and Pepper to taste
2 hard-cooked eggs, diced
1 cup shredded sharp cheese or crushed potato chips

Mix diced chicken, celery, rice, nuts and onion.

Mix mayonnaise, lemon juice and celery soup. Blend into the chicken mixture.(If salad seems too stiff, add 2 to 3 Tbsp. of water.) add salt and pepper and diced egg.

Spoon chicken mixture into a greased 9 by 13 inch casserole and cover with shredded cheese or crushed potato chips. Bake at 350 degrees for 30 minutes or until topping is browned and mixture is bubbly.

 
OUTBACK STEAKHOUSE TANGY TOMATO DRESSING

~Shared by Linda H., Rosharon, TX

2/3 cup ketchup
1/3 cup water
1/4 cup sugar
1/4 cup white vinegar
2 Tbsp. olive oil
1/8 tsp. paprika
1/4 tsp. coarse black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
1 pinch thyme
1 dash salt

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.

Cover the dressing until cool, then refrigerate it until well chilled.


RADICCHIO, GORGONZOLA AND BACON SALAD

~Shared by Linda H., Rosharon, TX

This hearty, beautiful salad is almost a meal in itself. Slightly bitter radicchio pairs well with smoky bacon and tangy blue cheese.

6 slices bacon
3 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 small head Boston or Bib lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup gorgonzola cheese (about 2 ounces), crumbled
2 Tbsp. Italian (flat leaf) parsley leaves

1. Cook bacon until crisp; transfer to a paper towel to drain. Crumble bacon; set aside.

2. In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste. Add Boston lettuce, radicchio, cheese and parsley. Toss gently to coat. Transfer to plates; sprinkle with bacon.

 
BLUE CHEESE-PEAR-WALNUT SALAD

~Shared by Linda H., Rosharon, TX

1 Bartlett pear, cored and sliced lengthwise in thin strips
3/4 cup crumbled blue cheese
3/4 cup walnut halves, toasted
8 romaine leaves, torn

1/4 cup olive oil
1/4 cup cider vinegar
3 cloves garlic, crushed
5 basil leaves, minced
1 Tbsp. honey
1 tsp. salt

Mix the pear, cheese, walnuts and romaine in a medium-sized salad bowl.

For the dressing; stir the oil, vinegar, garlic, basil, honey and salt in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Serving Size: 4


LO-CARB CAULIFLOWER SALAD

~Shared by Linda H., Rosharon, TX

1 head cauliflower
1/2 c. celery, chopped
1/2 c. onion, chopped
2 hard boiled eggs, chopped
Crumbled bacon
Mayonnaise to moisten
1 Tbsp. mustard
2 Tbsp. lo cal pickle relish if desired
Green or red pepper, chopped (optional)

Steam the cauliflower until tender crisp.  Cool.  Break into small pieces.  Add the rest of the ingredients and stir.  Refrigerate for a couple of hours to blend flavors.

Tastes a lot like potato salad!


BLUE CHEESE, WALNUT AND APPLE SLAW

~Shared by Linda H., Rosharon, TX

Cole slaw doesn't get any easier than this! This recipe is originally from Anne Byrn (The Dinner Doctor) but I found it in the Chicago Tribune. 6-8 servings

1/2 cup walnut pieces
1 medium apple, peeled and cored
1/2 cup bottled ranch salad dressing
1/3 cup pre-crumbled blue cheese
1 (16 ounce) bag coleslaw mix
Black pepper

Place walnut pieces on a rimmed baking sheet and bake them in a pre-heated 350° oven until they begin to darken, 5-7 minutes (watch carefully).

Meanwhile, coarsely grate apple on a grater, using the larger holes. You should have about 1 cup.

Place ranch dressing and blue cheese in a large serving bowl. Stir to combine and mash the blue cheese a bit to incorporate it into the dressing. Add coleslaw mix and grated apple and stir to coat well with the dressing. Season with black pepper to taste. Just before serving, sprinkle the toasted walnuts on top of the slaw.

Source: Recipezaar


SUMMER SQUASH SLAW

~Shared by Linda H., Rosharon, TX

8 servings

2 medium summer squash
2 medium zucchini
1 medium sweet red pepper, sliced thin
2 ounces sugar snap peas, trimmed and cut in thirds
1/2 medium red onion
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. low-fat mayonnaise
1 tsp. honey
1 tsp. fresh sage, finely snipped
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. celery seeds
1/4 tsp. pepper

Slice squash as thin as possible (I use the food processor and smallest slicing blade.).

Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.

Mix the squash, onion, red pepper and sugar snap peas together.

Combine remaining ingredients, pour over vegetables and toss to blend.

Cover and refrigerate for 3 to 4 hours.

 
SWEET SQUASH SLAW

~Shared by Linda H., Rosharon, TX

1 pound sweet squash, raw
1/2 cup raisins
1/3 cup light mayonnaise
1/2 tsp. celery seed
1 tsp. sugar
1 tsp. (to 2 tsp.) lemon juice, fresh, adjust to taste
salt, to taste
black pepper, freshly ground, to taste

Grate squash coarsely in a medium bowl. Add raisins and toss.

In a separate bowl, whisk together mayonnaise, celery seeds, sugar and lemon juice. Pour mixture over the grated squash mixture and blend.

Season to taste with salt and pepper. Cover and chill before serving.


SPINACH CURRY LAYERED SALAD

~Shared by Linda H., Rosharon, TX

1 quart torn spinach
2 cups mushrooms slices
1 1/2 cups red onion rings
2 (10 ounce) packages frozen peas, cooked, drained
1 cup mayonnaise
1/2 tsp. granulated sugar
1/2 tsp. curry powder
2 crisply-cooked bacon slices, crumbled

In a 2 1/2-quart salad bowl, layer spinach, mushrooms, onions and peas.

Combine mayonnaise, sugar and curry powder. Spread over salad to seal. Cover; refrigerate overnight.  Top with bacon before serving.

Serves 8.


LAYERED SPINACH SALAD

~Shared by Linda H., Rosharon, TX

Serves 6 to 8

Dressing: 
1/2 cup Pecan Oil
1/3 cup Sugar
1/2 tsp Salt
1/4 cup Ketchup
1/4 cup Minced Onion
2 Tbsp Apple Cider Vinegar
1 tps Worcestershire sauce
1 cup Mayonaise  

Spinach Salad: 
1 lb Fresh Baby Spinach
2-3  Roma tomatoes, seeded and diced
6 oz Sliced Fresh Mushrooms
1 1/2 cups  Frozen Peas
3 Hard-boiled eggs, chopped
8 slices Bacon, cooked and crumbled
1 cup Croutons
1 Avacado, diced (optional)

For the Dressing:
In food processor with steel blade, place oil, sugar, and onion and process until smooth.  Add salt, catsup, vinegar, Worcestershire sauce, and mayonnaise.  Blend well.

For the Salad:
Layer in a large salad bowl or 9 X 13 baking dish, the spinach, tomatoes, mushrooms, peas, and eggs. Spread enough salad dressing over the top to cover. Cover and refrigerate several hours or overnight.  Before serving, top with crumbled bacon, croutons, and avocado.  Cut into squares, or toss well.

Source: TheDiningDiva.com


CHICKEN, GREEN BEAN, AND WALNUT SALAD

~Shared by Linda H., Rosharon, TX

Super easy and quick.  Very tasty too. Good summer entree.

4 cups cut green beans (Can use canned)
2 cups diced cooked boneless skinless chicken breasts
1/4 cup fresh parsley, chopped
1 (4 ounces) package of chopped walnuts, lightly
2 Tbsp. balsamic vinegar (or more to taste)
2 tsp. olive oil
salt and pepper to taste

4 servings

Place the beans, chicken, parsley, and nuts in a large bowl.

Whisk together the vinegar, oil, salt, and pepper in a small bowl.

Pour the dressing over the beans and chicken mixture and toss well.

Stash it in the fridge for a couple of hours to allow the flavors to meld.


CHILI CORN BREAD SALAD

~Shared by Linda H., Rosharon, TX

Good for potlucks. Always popular.

1 (8.5 ounces) package cornbread mix
1 (4 ounces) can chopped green chilies, undrained
1/8 tsp. cumin
1/8 tsp. dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounces) cans pinto beans, rinsed and drained
2 (15 ounces) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

12 servings

Prepare corn bread batter according to package directions.  Stir in the chilies, cumin, oregano, and sage.  Spread in a greased 8-inch square baking dish.

Bake at 400 degrees for 20-25 minutes or until tests done; cool.

In a small bowl, combine mayo, sour cream and dressing mix; set aside.

Crumble half of the cornbread into a 13x9 inch dish.

Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.

Repeat layers (dish will be very full).  Cover and refrigerate for 2 hours.


CORNBREAD SALAD

~Shared by Linda H., Rosharon, TX

Note from LCH – This is delicious even though it sounds too simple to be good!

2 pkg. Jalapeno Cornbread Mix
1 med. Purple Onion
1 lg. Green Bell Pepper (optional)
1 pt. Cherry Tomatoes
Hellmann’s Mayonnaise

Prepare and bake cornbread according to package directions and cool completely.

Dice onion and pepper into bite size pieces.  Cut tomatoes into quarters.

When cornbread is cool, crumble it into a bowl and add the tomatoes, onion and pepper.  Add just enough mayo to moisten.

Can be served immediately but taste is better when it has chilled in the refrigerator for several hours.  Good with bacon added also.


PANZANELLA WITH ROASTED RED ONION

~Shared by Linda H., Rosharon, TX

1 red onion, halved lengthwise, cut into thin half-moon slices
2 cups green beans, ends trimmed, left whole
1 cup asparagus tips
3 Tbsp. extra-virgin olive oil
1 tsp. sea salt
10 to 12 cherry tomatoes, halved
1 cup small dice cucumbers
1 cup cooked or canned cannellini beans (if using canned, rinse well)
3 cups baby arugula
3 cups 1-inch whole grain bread cubes
2 cloves fresh garlic, crushed
1 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
3 to 4 sprigs basil, leaves removed, finely shredded

Preheat oven to 425 degrees.

Toss red onion, green beans and asparagus tips with 1 Tbsp. of the oil and ½ tsp. of the salt to coat. Spread vegetables on a shallow baking sheet and bake, stirring often, until tender and lightly browned at the edges, 12 to 15 minutes. Set aside to cool to room temperature.

Combine tomatoes, cucumbers, cannellini beans, arugula and bread cubes in a large bowl. Whisk together remaining 2 Tbsp. oil, remaining 1/2 tsp. salt, garlic, vinegar, lemon juice and basil until emulsified.

To serve, gently toss roasted vegetables and dressing into tomato mixture and allow to marinate for about 30 minutes before serving, to soften the bread a bit.

Makes 5-6 servings


BLUE CHEESE BREAD SALAD

~Shared by Linda H., Rosharon, TX

6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing

Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and bake for 15 minutes. Remove from oven and let cool for 15 minutes.

Wash 6 big lettuce leaves and pat dry. Set aside.

In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes and vinaigrette dressing. Toss until well combined.

Place a lettuce leaf on each serving plate, spoon the bread salad on top of the leaf and sprinkle with remaining blue cheese. Repeat the procedure with remaining lettuce leaves.

Serves 6.

*Note: 6 cups rye bread cubes equal about 3/4-pound bread.

Source: www.razzledazzlerecipes.com

 
STRAWBERRY SPINACH AND FETA CHEESE SALAD

~Shared by Linda H., Rosharon, TX

(Quantities depend on number served)

Baby spinach leaves
Strawberries sliced
Feta cheese
Toasted walnuts or pecans (optional)
HEB watermelon vinaigrette

Toss and serve.


CHILI CORNBREAD SALAD

~Shared by Linda H., Rosharon, TX

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions adding chopped green chiles; cool.

Combine dressing mix, sour cream, and mayonnaise; set aside.

Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat layers. Cover and chill overnight.

Source: www.thatsmyhome.com/simplysalads


HOUSTON'S GRILLED CHICKEN SALAD

~Shared by Linda H., Rosharon, TX

Lime Dressing:
1/2 cup lime juice
4 tsp. honey mustard
7 1/2 Tbsp. honey
4 Tbsp. oil
2 cloves minced garlic
1 tsp. pepper
1/2 tsp. salt

Peanut Butter Sauce:
4 Tbsp. peanut butter
4 Tbsp. soy sauce
4 Tbsp. hot water
2 tsp. sesame oil
1 Tbsp. ground ginger

Salad:
mixed greens
carrots
tortilla strips
sliced grilled chicken breast

Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.

Source: www.razzledazzlerecipes.com


BACON-SWISS TOSSED SALAD

~Shared by Linda H., Rosharon, TX

1/2 cup mayonnaise
1 Tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package frozen peas, thawed
8 ounces sliced Swiss cheese, julienne
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice.

Cover and refrigerate for at least 2 hours.

Just before serving, add the bacon and toss.

Yield: 6 to 8 servings 


OLD BAY SEAFOOD SALAD

~Shared by Linda H., Rosharon, TX

"Shrimp plus just a small amount of pasta are blended with crisp summer vegetables and a lightly seasoned Old Bay vinaigrette dressing."

Recipe yield: 8 servings.

2 cups small shell pasta, uncooked
1 cup thinly sliced celery
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/4 cup mayonnaise
1/4 cup Italian-style salad dressing
2 tsp. Old Bay Seasoning
1 1/2 pounds cooked shrimp, halved

Cook the pasta in boiling salted water following package directions until tender. Drain and rinse with cold water.

In a large bowl, combine cooked pasta, celery, green and red bell peppers and red onion.

In a small bowl, mix together the mayonnaise, Italian dressing, and Old Bay. Pour into pasta; mix well. Stir in the shrimp.

Chill 2 hours if desired. Sprinkle with additional Old Bay just before serving, if desired.


MCDONALD'S FRUIT & WALNUT SALAD

~Shared by Linda H., Rosharon, TX

2 Tbsp. granulated sugar
1/4 tsp. vanilla extract
1/8 tsp. salt
3/4 cup coarsely chopped walnut
2 small Granny Smith apples, cored and cut into 16 slices
1 tsp. honey
3/4 cup Dannon low fat yogurt
1 tsp. peanut oil
40 red seedless grapes
Candied Walnuts
2 small gala apples, cored and cut into 16 slices

1. Make the candied walnuts by combining peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat in the order listed. When the mixture begins to bubble, add chopped walnuts and stir constantly until sugar  begins to smoke and/or caramelize.

Immediately turn off heat and keep stirring the nuts so that they do not burn. After a minute of stirring off the heat, pour nuts out onto a plate. Toss nuts as they cool so that they don't stick  together.

2. When nuts have cooled, build each salad by mixing 8 slices of Granny Smith apple, 8 slices of gala apple, 10 grapes, 3 Tbsp. of yogurt, and 3 Tbsp. of candied walnuts. Stir and serve.  Makes 4 servings.

Source: http://www.cajuncookingrecipes.com/recipe.php?recipeid=1459
 

HOLIDAY JICAMA SLAW

~Shared by Linda H., Rosharon, TX

1 jicama, peeled and julienned
1 each red, yellow and orange bell peppers, diced
1 red onion, thinly sliced with rings separated
2 Tbsp chopped cilantro
1/2 cup cider vinegar
1/3 cup sugar
1/4 tsp salt
1/2 tsp celery seeds
1/2 tsp dry mustard
1/2 cup vegetable oil

Combine first 4 ingredients in a serving bowl. Combine vinegar and next 5 ingredients in a jar with a tight fitting lid. Shake well to combine. Taste and adjust seasonings. Toss with vegetables. Cover and refrigerate until ready to serve, several hours or overnight. GREAT FOR POTLUCKS OR BUFFETS BECAUSE IT TRAVELS WELL AND CAN SIT ON A TABLE FOR HOURS.


DINAH'S CHINESE PASTA SALAD

~Shared by Linda H., Rosharon, TX 

1 lb. thin spaghetti
5-6 Tbsp. vegetable oil
8-10 scallions
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
2 Tbsp sesame oil
2 Tbsp sugar
pepper & salt
1/2 lb. green beans (blanched)
toasted sesame seeds or almonds (optional)

Cook and drain spaghetti, rinse with cold water and drizzle on a little sesame oil. Set aside.

Add vegetable oil to pan. Add minced garlic and white part of scallions (chopped). Stir over high heat 30 seconds.

Turn off heat and add soy sauce, vinegar, sesame oil, sugar, pepper & salt. Pour over spaghetti. Stir in green beans, almonds and green part of scallions (chopped).

Refrigerate and serve cold.


MARINATED COLESLAW

~Shared by Linda H., Rosharon, TX

This can be made "days" in advance as it gets better as it sits.

6-8 servings

2 (1 lb) packages coleslaw mix
1 medium onion, chopped
3/4 cup sugar
2 Tbsp. salt
1 Tbsp. garlic powder
1 cup cider vinegar
2/3 cup Crisco cooking oil (or canola oil)

Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.

Pour over the 2 lbs of cabbage mixture and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).

Cover tightly.

Let sit on the counter for 2 hours (shaking occasionally during the 2 hours while it marinates), then refrigerate.


PIZZA SALAD

~Shared by Linda H., Rosharon, TX 

1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
1 pound cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
Croutons, optional

In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving if desired. Yield: 16 servings.


BLACK & BLUE SALAD

~Shared by Linda H., Rosharon, TX

Carbs Per Serving: 20

2 heads of butter head lettuce

6 oz. Of cold leftover steak, ,thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 Tbsp heavy cream
2 Tbsp mayonnaise
1 Tbsp vinegar (optional)

Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)

Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.


CANNELLINI BEAN AND TUNA SALAD

~Shared by Linda H., Rosharon, TX

Gluten Free

Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.

Dressing:
1/4 cup olive oil
1/2 cup tarragon vinegar
2 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon ground mustard
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt

Salad:
1 package (12 oz) Green Giant Valley Fresh Steamers frozen broccoli cuts
2 cans (19 oz each) cannellini beans, drained
2 cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2 cup shredded carrot

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.

Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.

In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.

Source: www.liveglutenfreely.com


MEAT-AND-POTATOES SALAD

~Shared by Linda H., Rosharon, TX

Yields: Serves 4

4 small strip steaks or 4 flatiron steaks, 6 to 8 ounces each
2 pounds baby Yukon gold potatoes or other small potatoes
Salt and pepper
1/2 cup beef consomme or beef stock
1 large shallot
2 tablespoons Dijon mustard
2 tablespoons honey or agave syrup
1 tablespoon Worcestershire sauce
About 1/2 cup EVOO – Extra Virgin Olive Oil
3 tablespoons butter
A few sprigs of sage
1 large clove garlic, crushed
1 small red onion, quartered and very thinly sliced
3 ribs celery from the heart, very thinly sliced on an angle
2 small bunches watercress or upland cress, trimmed
1 cup blue cheese crumbles

Take the chill off the steaks and preheat an outdoor grill or griddle pan to medium-high heat. In a pot, cover the potatoes with water. Cover the pot and bring to a boil. Uncover the pot, salt the water and cook the potatoes until tender, about 12 minutes. Drain, then return the potatoes to the pot and crack in half with a potato masher. Pour in the consomme (or stock).

While the potatoes are working, grate the shallot into a salad bowl. Add the mustard, honey (or agave), Worcestershire sauce and lots of pepper. Whisking constantly, stream in the EVOO; season with salt and pepper to taste.

In a small saucepan, melt the butter on the grill, or, if you’re cooking on the stove, over low heat. Add the sage and garlic and cook, stirring, for 2 minutes. Remove from the grill or reduce the heat to low. Season the steaks with salt and pepper and grill, turning occasionally, for about 8 minutes for medium. Baste the steaks with the garlic-sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice.

Toss the cooked potatoes, the onion, celery and watercress with the shallot dressing; sprinkle with the blue cheese. Serve with the sliced steak on top or alongside.


O'CHARLEY'S BLACK AND BLUE CAESAR SALAD

~Shared by Linda H., Rosharon, TX

When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. When testing the recipe, we compensated by starting both the stove-hood exhaust and a window fan (only 4 feet from the burner) before heating the skillet.

1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6 ounce) sirloin steak
2 Tbsp. margarine, melted
1 to 2 Tbsp. Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated

In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect. Add tomato slices on one side; refrigerate.

In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat. Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning. Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.) While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning. Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness. Cut into 1/2-inch slices.

Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.

Yield: 1 main dish serving.


BACON, TOMATO AND AVOCADO SALAD

~Shared by Linda H., Rosharon, TX 

Romaine lettuce
Tomatoes
Crumbled bacon
Avocados, peeled and cubed
Red onion
Croutons

Italian Dressing with Parmesan (I like Paul Newman’s) or Balsamic Vinaigrette.

Combine in any proportions you like.

Source: My own recipe, Linda


TEXAS SUMMER COLE SLAW

~Shared by Linda H., Rosharon, TX 

1 head of cabbage shredded or 2 bags slaw mix
2 ½ tsp salt
1/2 cup oil
3/4 cup sugar
3/4 cup cider vinegar
1 tsp dry mustard
1 tsp celery seed

Place cabbage in heat resistant bowl.  Add salt.  In a small saucepan boil the oil, sugar, mustard, celery seed and vinegar.  Pour over cabbage.  Cool.  Cover and refrigerate overnight.  Will keep for several weeks.  Can add chopped onion to slaw if desired.


BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

~Shared by Linda H., Rosharon, TX

Serves 4   by Rachael Ray on 09/07/07

This figure-friendly salad tastes as wonderful as it looks with its blend of sweet and tangy flavors.

5-6 cups baby spinach (about 8 ounces)
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 Tbsp. orange marmalade*
2 Tbsp. red wine vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper

*Note by LCH  - If marmalade is bitter, add apricot jam

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin orange sections and chopped red onion.

Whisk together marmalade and vinegar. Stream EVOO into dressing while continuing to whisk.

When you are ready to serve, pour the dressing over salad and season with salt and pepper. Enjoy!


CITRUS SALAD

~Shared by Linda H., Rosharon, TX

Serves 4  Rachael Ray

Note by LCH – My clan loved this one!

This salad is light, refreshing and crisp and is an easy bet when entertaining.

2 hearts romaine lettuce
2 cups thinly sliced oranges*
2 Tbsp. marmalade**
2 Tbsp. white wine or cider vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
2 Tbsp. chopped or snipped chives

Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.

*To use fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit or thinly slice

**Note by LCH - If marmalade is bitter, add apricot jam

Combine marmalade with two splashes of vinegar and stream in EVOO. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.


SOUTH-OF-THE-BORDER ICEBERG SALAD

~Shared by Linda H., Rosharon, TX

Serves 4   Rachael Ray  

Serve this with burgers as a nice side salad.

1/2 head of iceberg lettuce, chopped
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and cut into thin strips, optional
1/2 onion sliced thinly or chopped
1 ripe Hass avocado
2 limes

In a salad bowl, combine the chopped iceberg, mango, red bell pepper and the onion. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon then scoop the flesh out in one piece from both halves. Chop the avocado into bite-sized pieces and add them to the salad. Squeeze the juice of 2 limes over the salad and drizzle with about 3 Tbsp. of EVOO. Season with salt and pepper, and toss to coat.


RED RADISH SALAD

~Shared by Linda H., Rosharon, TX

Rachael Ray

2 tsp sugar
1 lemon juiced
1/2 c sour cream
8 red radishes, thinly sliced
2 Delicious apples, cored and thinly sliced
1/2 European seedless cuke, thinly sliced
2 Tbsp chopped fresh dill
Salt and pepper to taste

Combine sugar, juice and sour cream in a medium bowl using a fork.

Add radishes, apple and cucumber.  Turn veggies and fruit in dressing to coat.  Season with dill and salt and pepper.  Toss again and serve.


MANDARIN SALAD

~Shared by Linda H., Rosharon, TX

Serves 4   Rachael Ray

2 Tbsp. orange marmalade
2 tsp. soy sauce
1 Tbsp. rice wine vinegar or white wine vinegar
3 Tbsp. canola oil
2 hearts of romaine lettuce, chopped
1 small can mandarin oranges, drained

In a salad bowl, whisk together the orange marmalade, soy sauce and vinegar, then whisk in the oil.

Toss lettuce and oranges to coat with dressing and season with salt and pepper.


GREEK LEMON SALAD DRESSING

~Shared by Linda H., Rosharon, TX

A zesty dressing flecked with feta cheese.

4 Tbsp. lemon juice
4 Tbsp. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1/4 tsp. garlic powder
1/2 cup olive oil
1/4 cup crumbled feta cheese

Combine the lemon juice, red wine vinegar, salt, pepper, oregano, and garlic powder in a blender. Start blending, and slowly pour in olive oil. Turn blender off and stir in feta cheese. Store in refrigerator.


PEAR AND JICAMA SALAD

~Shared by Linda H., Rosharon, TX

From Martha Stewart Living magazine.  The jicama adds a mild sweetness and crunchy texture to this salad.

SERVES 4

1 lime
3 Tbsp. fresh lime juice
3 Tbsp. extra-virgin olive oil
coarse salt & freshly ground black pepper
1 pear, halved, cored, and thinly sliced
1 small jicama, peeled, quartered, and thinly sliced (about 12 ounces)
1/2 cup fresh cilantro

Cut peel and pith from lime. Carefully slice lime along the membranes to release segments, and reserve segments.

Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

Source: Recipezaar


CHICKEN AND PECAN SALAD

~Shared by Marilyn, Canton, OH

The dressing takes only a few minutes to make.

1 chicken breast, cooked and cut into 1/2-inch cubes
1 stalk celery, bias sliced thinly
1/2 cup seedless red grapes, halved* (see note below)
1/4 cup chopped pecans
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp. sugar
2 Tbsp. ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste

Combine chicken, celery, grape halves, and pecans in a medium bowl. In another bowl, combine the mayonnaise, sour cream, sugar, ranch dressing, and tarragon. Toss the chicken combination with the dressing; adding salt and pepper to taste.

*Note:  Or try dried cranberries for a change.


FAVORITE SALMON SALAD

~Shared by Marilyn, Canton, OH

Here is our favorite Salmon Salad. It's the raspberry vinegar that makes this incredibly delicious. It's fabulous for a summer or holiday buffet.

2 pounds cooked salmon -- chilled
1 cup small-diced celery  (3 stalks)
1/2 cup small-diced red onion  (1 small onion)
2 Tbsp. minced fresh dill
2 Tbsp. raspberry vinegar
2 Tbsp. good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Break salmon into very large flakes, removing any skin and bones, Place in a bowl. Add celery, red onion, dill,  raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature. Yield - Serves 4


APPLE SALAD

~Shared by Marilyn, Canton, OH

3 celery ribs
2 Red Delicious apples
1 pear
1 Yellow Delicious apple
3/4 cup seedless grapes
1/2 cup pecans
1/2 cup raisins  (optional)
1 lemon
1 orange

Chop celery fine and put into a bowl. Peel and chop apples and pears into small pieces, juice lemon and orange and pour over apples and pears to keep them from turning brown. Stir to coat fruit, allow to stand for 10 minutes and then drain, saving juice. While soaking, chop pecans.  Add chopped apples and pear to celery, grapes, raisins and half the nuts. Toss to mix ingredients and make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and puree into a nut butter sauce. Add to salad and mix to blend all flavors.  Serve on a bed of leaf lettuce.


CRANBERRY SALAD

~Shared by Marilyn, Canton, OH

1 can whole cranberry sauce
1 large (6 oz) cherry Jell-O
1 small sour cream  (8 oz)
2 sticks celery
Lots of nuts

Use 1 1/2 cups boiling hot water in Jell-O. Chill until a little thick, then add all the above; mix well. Pour in dish until refrigerate until set or overnight.


LAYERED SALAD REUBEN-STYLE

~Shared by Marilyn, Canton, OH

4 1/2 teaspoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rye bread
1 package (16 oz) ready-to-serve salad greens
2 cups chopped pastrami
1 large tomato, diced
1/2 cup sauerkraut, rinsed and well drained
1/4 cup thinly sliced green onions
1 bottle (8 oz) Thousand Island salad dressing
3/4 cup shredded Swiss cheese

In a small bowl, combine butter, salt and pepper; add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in.  baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Set croutons aside to cool while preparing the other layers.

In a large salad bowl, layer with half the salad greens, pastrami, tomato, sauerkraut, onions and dressing ~ repeat layers. Sprinkle with cooled croutons and Swiss cheese. Yield: 12 servings.


WINTER WALDORF SALAD

~Shared by Marilyn, Canton, OH

1/3 cup mayonnaise
1/3 cup sour cream
1 ounce honey
1/2 Tbsp. grated lemon rind
3/4 Tbsp. fresh lemon juice
1/4 tsp. ground ginger
1 large Granny Smith apple, chopped
2-3 celery stalks, sliced
1 1/2 cups red or green seedless grapes
1/2 to 1 cup Craisins
Walnuts

Whisk together the first 6 ingredients. Stir in chopped apples and next 4 ingredients. Cover and chill 1 hour.


CINNAMON APPLE SALAD

~Shared by Marilyn, Canton, OH

6 apples  (prefer golden delicious)
2/3 cup red cinnamon candies
2 cups water
3 oz. pkg. cream cheese
2 Tbsp. milk
1 tsp. lemon juice
1/3 cup seedless raisins, coarsely chopped
1 small can crushed pineapple, well-drained
2 - 4 Tbsp. chopped walnuts, as desired
Lettuce

Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, raisins, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.  Enjoy!


SNAP PEA AND CUCUMBER SALAD

~Shared by Marilyn, Canton, OH

1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced *
1 cup (about 1/2 pint) grape (or cherry) tomatoes, halved
1/4 cup chopped fresh dill

Bring a large saucepan of salted water to a boil over high heat.* Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl.  Stir in cucumbers, tomatoes and dill.

* Note: Any baby cucumber will work, but Persian have a very delicate skin.

Dressing:
2 Tbsp. fresh lemon juice (from 1/2 large lemon)
2 Tbsp. extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

*Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.


CITRUS SALAD

~Shared by Marilyn, Canton, OH

1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted

Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving juices in the bottom of the bowl. Place fruit segments and fennel in a salad bowl. In a blender or the bowl of a small food processor, blend together oil, basil and 3 Tbsp. of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated. Yield - 4 to 6 servings


CRANBERRY FRUIT SALAD

~Shared by Marilyn, Canton, OH

1 (12-oz) pkg. fresh cranberries
1 (20-oz) can pineapple tidbits or chunks, drained
1 cup sugar
1 pkg. mini marshmallows
1 (12-oz) container whipped topping

Put cranberries into food processor and process until finely chopped; add sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows. Cover and refrigerate until ready to serve.


SWEET POTATO SALAD

~Shared by Marilyn, Canton, OH

4 small sweet potatoes (yams)
1/4 cup mayonnaise
1 Tbsp. mustard
4 celery stalks in 1/4-in slices
1 small red pepper 1/4-in slices
1 cup fresh pineapple
1/2 cup coarsely chopped pecans
salt and pepper to taste   

Wrap each potato in foil ; bake 1 hour at 350--unwrap, cool, peel, cut in 3/4-in. cubes.

In large bowl, mix mayo and mustard; add yams, celery, peppers, pineapple and toss.

Season to taste.  Cover and refrigerate 1 hour; fold in pecans

Serves 8


HOLIDAY CRUNCH CRANBERRY SALAD

~Shared by Marilyn, Canton, OH

1 can whole cranberries
1 (20 oz) can crushed pineapple, drained
1/4 cup powdered sugar
3 oz. cream cheese
1/2 cup sour cream

Combine cranberries and pineapple; set aside. Combine remaining ingredients. Mix at low speed until smooth; stir in fruit. Spread into 13x9 inch pan and freeze. Remove from freezer 1/2 hour before serving. Cut into 2 to 3 inch squares.  Serve on lettuce leaf.


SNICKER OR MILKY WAY SALAD

~Shared by Shirley, WA

Use about 4 to 5 apples and equal amount of grapes. Peel apples and chop into 3/4 pieces and wash grapes and pick off the vine. Dry grapes.

Open 2 large candy bars and cut into 1/4 dice.

Place apples, grapes into large bowl with candy pieces. Cover with a 2c. bowl or more of Cool-Whip. Stir well and refridgerate for 1 hour before serving.


ULTIMATE ZUCCHINI SALAD

~Shared by Jean M., OH

This is an excellent salad and a bit different.

Combine and set aside:
1 cup Chili Sauce
1 tbs grated Parmesan Cheese
3 Tbs red wine, or apple vinegar
2 Tbs Oil (not olive, unless you choose)
1/4  tsp each garlic powder, oregano, Salt and pepper
1 1/2 Tbs lemon juice

Combine and set aside:
6 cups thinly sliced, 4 to 6 inch zucchini,
( about 4 to 5 )
1/2 cup celery, thin diagonal slices,
1/2 cups onion, cut in quarters and thinly sliced.
Mix well and put in zip-lock bag.
Pour dressing over and mix well.
Chill 2 hours, turning several times.
Looks pretty, served in glass bowl.

The dressing adds the color!


ORANGE-PINEAPPLE CARROT SALAD

~Shared by Jean M., OH

This is a very good tasting salad !!

5 or 6 peeled and finely shredded carrots
Grated peel of 1 orange, before juicing
Juice of orange
3 tbs lemon juice
4 oz can crushed pineapple with juice
1/2 cup sugar
Blend together and chill several hours.

Raisins plumped 10 min in hot water can be added.
I like this sweet, so add sugar to suit your taste.


PERFECTION SALAD

~Shared by Jean M., OH

This is an old pre-war Salad.

2 envelopes plain Knox gelatin
1 cup cold water

Sprinkle gelatin in water. Let set 1 min.
Add 1 1/2 cups boiling water and stir to dissolve gelatin.
Or use 2 boxes orange or lemon Jello

Add:
1/2 cup sugar
1/2 cup vinegar
2 tbs lemon Juice
1 tsp salt

Stir well and chill til eggwhite consistency.

Fold in:
1 1/2 cups FINELY chopped cabbage
1 1/2 cups finely chopped celery
1/2 cup finely chopped Green pepper
1/2 cup finely chopped Green carrot
1/4 cup finely chopped Green piemento
1 small can crushed pineapple, VERY well drained

Turn into oiled mold, or a 9x9 glass dish Chill at least 3 hours Unmold or cut in squares. Serve on lettuce leaf w/ a mayo splash.


JELLIED BEET SALAD

~Shared by Jean M., OH

3 oz box lemon Jello, prepared as directed, but use 3/4 cup beet juice as part of the liquid. Chill
1 #2 can diced beets, drained
1/2 cup finely diced celery
1/4 cup flnely diced onion

Blend into partly chilled Jello with:
1/2 cup Mayo
1/4 cup horseradish
Salt and pepper to taste
1 tbs of lemon juice or vinegar may be needed for taste !!

Turn into lightly oiled molds and chill until well set.

Serve on lettuce leaf (any type) with a splash of slightly sweetened Mayo, or Coolwhip.


MRS. NOFZINGER'S CRANBERRY SALAD

~Shared by Jean M., OH

She was the head cook at a school cafeteria, where I worked while my kids were in school. A lovely, kind lady !!

1 pound of cranberries, sorted, frozen and ground
#2 can crushed pineapple, drained
3/4 cup sugar
3 cups mini marshmallows

Mix these well and let stand overnight

Add:
1 cup chopped walnuts

Fold in:
2 cups coolwhip

Chill (in serving bowl, if possible).

I always used my grandmother's cut glass stemmed compote dish.  Beautiful !!


GARBANZO-CUCUMBER SALAD

~Shared by Jean M., OH

Here is one more salad that someone may like! I haven't made it but I like the ingredients!

1 can garbanzo beans, rinse and drain well
1 med cucumber, quartered and sliced
1/2 cup ripe olives, sliced
1/3 cup onion, fine dice
1/4 cup parsley, minced

Mix and set chill.

Dressing:
3 tbs oil
3 tbs red wine vinegar (or Regular)
1 tbs sugar
1 tbs lemon juice
1/2 tsp grated lemon peel
2 cloves garlic, minced or pressed
salt and pepper to taste

Combine and shake well. Pour over salad, toss well to serve.

Be sure to chill salad before adding dressing.


MOM'S WILTED LETTUCE

~Shared by Jean M., OH

1 bunch fresh leaf lettuce, washed and shaken to dry a bit
1 med onion, halved and sliced thinly
2 or 3 slices bacon, cooked and crumbled
1/2 cup vinegar
1/2 cup water
1/3 cup sugar
1 egg

Toss lettuce and onion in serving bowl, and add bacon. Save 2 tbs bacon fat in skillet Pour in vinegar and water, bring to an easy boil, add sugar and stir to melt sugar. Taste here and adjust to suit your taste by adding or thinning vinegar, and sugar can be added also. Break egg in cup and break yoke gently . Stir enough to open yolk. Allow vinegar mixture to come to slow boil, stir to make a swirl and carefully pour in egg, stirring slowly. This causes egg to follow stirring motion and it cooks in threads. Add salt and pepper to suit your taste. Pour hot dressing over lettuce, toss to coat well and eat warm.


ITALIAN WHITE BEAN SALAD

~Shared by Jean M., OH

These are so good, and can be eaten as a snack food with good bread and butter !!!!

2 cans cannellini or white beans
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic
1 tablespoon fresh basil, minced
1/4 teaspoon dry oregano (or use fresh if available)
pinch of hot red pepper flakes
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
1/4 cup pepperoncini, chopped (optional)

Combine all ingredients (except beans and  pepperoncini peppers ) in a blender and process for 60 seconds.

Drain beans, leaving 2-3 tablespoons of liquid from can; stir in chopped  peppers. Transfer to a non-metallic bowl and cover. Marinate, refrigerated for several hours until serving.

Serve at room temperature.


COLORFUL LEEKS VINAIGRETTE

~Submitted by Pat, Merritt Island, FL

(Serves 4)

INGREDIENTS:
8 cooked leeks
2 tsp red wine vinegar
4 Tbs olive oil
3-4 anchovies, chopped
1 garlic clove, pressed
salt & pepper to taste
2-3 Tbs pimento diced
2 Tbs finely chopped parsley

DIRECTIONS:
Arrange leeks on serving dish.  Pour vinegar and oil in a small mixing bowl and beat vigorously with a whisk.  Add anchovies, salt and pepper and beat well to blend.  Fold in parsley and pimento and spoon over the leeks.


SPICY MOROCCAN ORANGE SALAD

~Submitted by Pat, Merritt Island, FL

(Serves 4)

INGREDIENTS:
3 large seedless or seeded oranges
1/8 tsp cayenne pepper
1 tsp paprika
1/2 tsp pressed garlic
3 Tbs olive oil
1 Tbs vinegar
salt & pepper to taste
1/3 C fresh parsley, chopped
12 pitted black olives (Greek or Italian)

DIRECTIONS:
Peel oranges removing all white pith (see note).  Cut oranges into eighths.  Cut each segment into 1" pieces and set aside.

Place cayenne, paprika, garlic, olive oil, vinegar, salt and pepper in a salad bowl and whisk well.  Add oranges, parsley and olives. Toss gently to blend  and coat.  Serve cold or at room temp.


BROWN DERBY ORIGINAL COBB SALAD

~Shared by Jim D., WA

Recipe ingredients:

Dressing:
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil

Salad:
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup dressing

Method:

Dressing:
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator.

Salad:
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with dressing.


MEDITERRANEAN SALAD

~Shared by Jim D., WA

1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional

Combine all ingredients on a large platter and serve with Feta cheese dressing. You may also use the stuffed grape leaves on the salad.

Feta Cheese Dressing

8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil

Combine all ingredients in a cruet and shake well. Place in the refrigerator for several hours before pouring over salad.

The Skinny: Use low fat sour cream.


BLACK CHERRY JELLO SALAD

~Shared by Mary S., Nashville, TN

2 (3 oz) packages black cherry Jello
2 cups hot water (part pineapple & cherry juice)
12 oz room temperature Coca Cola
16 oz can black cherries, drained
16 oz can cubed or crushed pineapple, drained

Dissolve Jello in water/juice combination.  Slowly add Coca Cola and then let partially congeal.  Add fruit and return to refrigerator.  Will serve 12 to 14.

 
CRANBERRY RASPBERY SALAD

~Shared by Mary S., Nashville, TN

1 3 oz raspberry Jello
1 3 oz lemon Jello
1-1/2 cups boiling water
1 l0 oz pkg frozen raspberries
1 l6 oz cranberry sauce
1 7 oz bottle lemon-lime carbonated beverage

Dissolve Jello with water.  Stir in frozen berries breaking up pieces.  Break up cranberry sauce with fork.  Stir into mixture.  Chill until partially set.  Carefully pour in soda stirring gently.  Pour into 6 cup mold.
 

ALMOND STRAWBERRY SALAD

~Shared by Mary S., Nashville, TN

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tbsp cider vinegar
1 tbsp honey
1-1/2 tsp sugar

In a large bowl, combine the spinach, strawberries and almonds.  In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.  Drizzle over salad and toss to coat.  Serve immediately.  Yield: 4 servings
 

FRESH APPLE SALAD

~Shared by Mary S., Nashville, TN

1 20 ounce can pineapple chunks
1 tbsp cornstarch
2 tbsp water
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
1 cup mayo
1 to 2 tsp poppy  seeds
4 to 6 chopped, unpeeled red apples
2 cups seedless green grapes

Drain the pineapple, reserving the juice.  Dissolve the cornstarch in the water.  Combine the pineapple juice, butter, sugar and lemon juice in a saucepan over medium heat.  Bring to a boil.  Stir in the cornstarch mixture.  Cook until thickened, stirring constantly.  Remove from heat.  Cool completely.  Stir in the may and poppy seeds.  :our the poppy seed mixture over the pineapple chunks, apples and grapes in a large bowl and mix well.  Chill, covered, until ready to serve.  Makes 10 to 12 servings.
 

AUTUMN SALAD WITH BLUE CHEESE

~Shared by Mary S., Nashville, TN

1/4 cup orange juice
1/4 cup canola oil
3 tbsp apple cider vinegar
2 to 3 packets sugar substitute
1/4 tsp salt
1/8 tsp pepper
8 cups  torn chilled salad greens
1 cup diced red apples
1/4 cup crumbled blue cheese
1/4 cup chopped toasted pecans

Combine the first 6 ingredients in a jar.  Cover and shake vigorously.  Chill to blend flavors.  Before preparing salad, chop the apples and put a little of the dressing on the apples to prevent them from browning.  Shake dressing again and toss with salad greens, drained apples and blue cheese.  Garnish with toasted pecans.


BEAUTIFUL SALAD

~Shared by Mary S., Nashville, TN

8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 11 ounce can mandarin oranges, drained
1-1/2 cups sweetened dries cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste

Place servings of spinach onto salad plates.  Top with red onion , mandarin oranges, cranberries, sliced almonds and feta cheese in that order.  Drizzle dressing over each salad.
 

CORN RELISH SALAD

~Shared by Mary S., Nashville, TN

1/3 cup sugar
1/3 cup cider vinegar
2 tbsp salad oil
1/2 tsp celery seeds
1/4 tsp salt
Dash pepper
1 can (17 ounces) whole kernel corn, drained
1 can (8 ounces) sliced carrots, drained
1 small onion, sliced
1/4 chop chopped green pepper
Lettuce leaves

Mix sugar, vinegar, oil, celery seeds, salt and pepper in a large glass bowl.  Add remaining ingredients except lettuce leaves, toss lightly.  Cover, refrigerate at least 8 hours.  Serve in lettuce-lined bowl.
 

BRUNCH FRUIT SALAD

~Shared by Mary S., Nashville, TN

1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4 inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 Golden Delicious apple, sliced
1 Red Delicious apple, sliced
1/2 cup sugar
2 tbsp cornstarch
1/3 cup orange juice
1 tbsp lemon juice

Drain pineapple, reserving juice.  Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. In a saucepan, combine sugar and cornstarch.  Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth.  Bring to a boil; reduce heat.  Cook and stir for 2 minutes. Pour over fruit; mix gently.  Cover and refrigerate until serving. Yield: 10 servings.
 

SAUERKRAUT SALAD

~Shared by Mary S., Nashville, TN

1 (16 ounce can) whole kernel corn, drained*
1  (16 ounce can) kraut, drained
1 large green pepper, chopped
1 large onion, chopped
1 cup celery, chopped
1/2 cup sugar
1 small jar (2 ounces) pimento
1 to 2 tbsp salad oil

Do not cook.  Toss all the above together and make a day ahead and refrigerate. * You may use a can of Mexicorn and omit the pimento.
 

CREAMY TUNA TWIST SALAD

~Shared by Mary S., Nashville, TN

1 cup mayo
2 tbsp cider vinegar
Dash pepper
4 oz twist macaroni, cooked (about 2 cups uncooked)
1 (6 ounce can) tuna, drained and flaked
1 cup cooked peas
1 cup sliced celery
1/2 cup chopped red onion
1/4 cup snipped dill or 1 tbsp dried dill weed

In a large bowl, stir together first 3 ingredients until smooth.  Add remaining ingredients; toss to coat ell.  Cover; chill.  Makes 4 servings.  You may wish to make a tad more dressing.


SOUTHWEST TUNA SALAD

~Shared by Treva, NC

Add peppers, cilantro and a dash of Tabasco to boring tuna salad for a more exciting salad

2 cans (6-oz) solid white tuna packed in water, drained well
1/2 cup minced red bell pepper
1 medium-sized jalapeno pepper, seeded and minced
1 tablespoon cilantro, minced
1/2 cup light mayonnaise
2 tablespoons lemon juice
1 large clove garlic, peeled and forced through a press
1/4 teaspoon Tabasco sauce (opt)
6 small inner leaves, romaine lettuce, cut into fine shreds

Break up the tuna into fine flakes. Add the bell pepper, jalapeno and cilantro. Stir together they mayonnaise, lemon juice, garlic and Tabasco, if using. Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.

Just before serving, stir the the shreds of romaine.


PISTACHIO SALAD

~Shared by Treva, NC

1 small box Jell-0 Instant Pudding, Pistachio Flavored
1 regular sized can of crushed pineapple, do not drain
1 c. mini-marshmallows
1 c. chopped nuts
1 small container of Cool Whip
Green food coloring

Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well.

Add marshmallows and nuts.

Fold in Cool Whip.

Chill in fridge for several hours or overnight.


PINK SALAD

~Shared by Treva, NC

1 can cherry pie filling
1 can Eagle Brand milk
1 can crushed pineapple
1 C. small marshmallows
1 carton Cool Whip

Mix cherry pie filling and Eagle Brand milk.  Add crushed pineapple (do not drain), marshmallows and Cool Whip.  Mix well.  Chill until served.


MT. DEW SALAD

~Shared by Treva, NC

1 (6 oz) pkg. Lemon jello
1 c. Boiling water
1 can cold MT. Dew
1 (15 oz) pineapple tidbits, drained (save juice)
1 pkg. Instant lemon pudding
1 c. Cool whip
1 c. Mini marshmallows
 
Dissolve jello in boiling water.  Add MT. Dew and juice from pineapple.  Chill until starts to thicken.  Make up pudding according to directions.  Mix jello, pudding and cool whip.  Beat together.  Add drained pineapple and marshmallows. Chill.


BERRY SALAD WITH YOGURT DRESSING

~Shared by Treva, NC

1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons skim milk (as needed to thin out dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut

Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk until you reach your desired consistency. Place berries in serving bowls and drizzle the yogurt dressing over the top. Garnish with mint and serve immediately.


GORGONZOLA CHEESE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
 
Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.

In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.


MARINATED VEGGIE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
 
Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.

In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.

In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.

Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.


CURRIED CHICKEN SALAD CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut

Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves

In a large bowl combine the first 7 ingredients.  In a small bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon, add to the chicken mixture and mix well.  Serve on lettuce leaves.


STUFFED TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Serves 4

1 cucumber cut fine
1 green pepper diced
1 good sized onion diced
1 stalk of celery chopped
4 ounces of creamed cheese
salt and pepper to taste
cayenne to taste (optional)

Mix all the ingredients above together. Take out the center of the tomatoes and fill with the mixture and chill.

Serve on a bed of lettuce leaves with your favorite dressing on the side.


PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package rotini pasta
8 ounces Monterey Jack cheese, cubed
3 3/4 teaspoons Old Bay Seasoning TM
1 cup zesty Italian dressing
1 (6 ounce) can sliced black olives
1 large cucumber, chopped

Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.

In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.

Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.

Refrigerate for several hours before serving.


GREEK PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package rotini pasta
1 (10 ounce) package frozen chopped spinach
3 tablespoons olive oil
3 cloves garlic, minced
7 ounces crumbled feta cheese
1 tablespoon dried dill weed
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.

In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.

Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.


WILD RICE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 C. water
1 C. uncooked wild rice
2 chicken bouillon cubes
4 1/2 t. butter
1 C. cut fresh green beans
1 C. cubed cooked chicken breast
1 medium tomato chopped
1/4 C. rice vinegar
1 T. sesame oil
1 garlic clove minced
1/2 t. dried tarragon
1/4 t. pepper

In a large saucepan bring the water, rice, bouillon and butter to a boil.  Reduce heat, cover and simmer for 45-60 minutes or until rice is tender.  Drain if necessary, transfer to a bowl and cool completely.  Place green beans in a steamer basket; place in a small saucepan over 1" of water.  Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.

Add the chicken, tomato, onios and green beans to the rice; stir until gblended.  Combine the remaining ingredients; drizzle over medium and toss to coat.  Refrigerate until chilled.


BLUE RIBBON CARROT SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
  
2 lb. carrots, cut into 2 x 1/4 inch sticks
1 can condensed tomato soup
1/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 c. snow pea pods, halved crosswise, cooked & drained
1 green pepper, cut into strips

In 4 quart saucepan, over medium heat in 1 inch boiling water, cook carrots until tender. Drain. Cool slightly.

In large bowl, combine soup, sugar, vinegar, mustard, salad oil and Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat well. Cover, refrigerate until serving time - at least 4 hours. 6 cups - 8 servings.


GOURMET CUCUMBER CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1 (11 ounce) can mandarin oranges, drained
3/4 cup creamy cucumber salad dressing

In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve!


EGGPLANT TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.

Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.

Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.

Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.


FROG EYED SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
3/4 cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.


GREEK ORZO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade over salad.


MOSTACCIOLI SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 1/2 cups distilled white vinegar
1 1/2 cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.


PINEAPPLE CONGEALED SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (3 ounce) package lemon flavored gelatin mix
1 (3 ounce) package lime flavored gelatin mix
2 cups boiling water
2 cups water
1 (15 ounce) can crushed pineapple, with juice
1 (16 ounce) package small curd cottage cheese
3 tablespoons prepared horseradish
1 cup mayonnaise
1 cup chopped pecans

In a 9x13 inch dish, mix lemon flavored gelatin mix, lime flavored gelatin mix and boiling water. When the mixes are completely dissolved, pour in remaining water. Chill in the refrigerator 1 hour, or until the gelatin begins to set.

Stir in the crushed pineapple, cottage cheese, horseradish, mayonnaise and pecans. Continue to chill 3 hours, or until completely gelled.


YANKEE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package uncooked orzo pasta
3/4 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (20 ounce) cans crushed pineapple, drained with juice reserved
1 cup mandarin orange segments, drained and chopped
1 (10 ounce) jar maraschino cherries, drained and chopped
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool.

Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight.

Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.


CURRIED CHICKEN SALAD CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut

Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves
 
In a large bowl combine the first 7 ingredients.  In a small bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon, add to the chicken mixture and mix well.  Serve on lettuce leaves.


ANGEL HAIR PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing

Cook the pasta according to package directions; drain and rinse under cold water.

Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).


CUCUMBER-SOUR CREAM SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup dairy sour cream
3 tbsp finely chopped onion
2 tbsp chopped fresh dill or
2 tsp dried dill weed
2 tbsp vinegar
1 tbsp sugar
1 tsp salt
4 medium cucumber, thinly sliced
 
In a large bowl using a wire whisk, beat together all the ingredients except the cucumbers.  Add the cucumbers.  Toss until well coated.  Cover and refrigerate at least 2 hours to blend the flavors.  Stir occasionally..  Makes about 5 cups or 6 servings


ITALIAN GARDEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 oz. uncooked spaghetti
1 C. fresh green beans

Dressing:
6 T. canola oil
3 T. sugar
2 T. white wine vinegar
2 garlic clove minced
1 t. salt
1 t. dried parsley flakes
1 t. dried basil
1/2 t. dried oregano
1/4 t. onion powder

Salad:
2 C. cubed cooked chicken
1 medium green pepper julienned
4 oz. Colby Monterey Jack cheese cubed
1 medium zucchini sliced
1 small yellow summer squash sliced
8 cherry tomatoews halved
1 small red onion halved and sliced
shredded Parmesan cheese optional

Cook spaghetti according to package directions adding the green beans during the last 4 minutes of cooking.  Meanwhile in a large bowl, combine the dressing ingredients.  Add the chicken, pepper, Colby Monterey Jack cheese, zucchini, squash, tomatoes and onion.  Drain spaghetti and beans, rinse in cold water.  Add to the other ingredients and toss to coat.  Refrigerate until chilled.  Sprinkle with Parmesan cheese if desired.


FABULOUS FRUIT SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 medium honeydew peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 C. cubed seedless watermelon
2 medium peaches peeled and sliced
2 medium nectarines sliced
1 C. seedless red grapes
1 C. halved fresh strawberries
1 (11 oz) can mandarin oranges drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 (12 oz) can frozen lemonade concentrate thawed
1 (3.4 oz) pkg. instant vanilla pudding mix

In a large bowl combine the first nine ingredients.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in the bananas and apple.  Combine lemonade concentrate and pudding mix, pour over fruit and toss to coat.


AUSTRALIAN POTATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour. Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.


BROCCOLI BUFFET SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.

In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.


MACARONI SEAFOOD SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package spaghetti, broken into 2-inch pieces
4 hard-cooked eggs, chopped
1 carrot, grated
1/2 cup frozen petite peas, thawed
1 cup frozen fully cooked salad shrimp, thawed
1/2 cup crab meat, cooked
 
Dressing:
16 ounces mayonnaise
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon sugar
salt to taste
black pepper to taste
paprika to taste

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.

To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.

Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.


TROPICAL CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup flaked coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Directions

Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.

Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts

Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 610 calories, 45 g fat (9 g saturated fat), 55 mg cholesterol, 363 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein.


BLUEBERRY SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 3 oz. package blackberry gelatin
2 cups boiling water
1 No. 2 can undrained canned crushed pineapple in juice
1 16 oz. can blueberry pie filling
1 cup sour cream
1 8 oz. package cream cheese
1/2 cup sugar
1 teaspoon vanilla
 
In a 9 x 13-inch pan, mix the gelatin and boiling water until dissolved. Add undrained pineapple and blueberry pie filling. Stir and let set in refrigerator. Mix sour cream with the softened cream cheese, sugar, and vanilla. Do not over beat. Spread on top of the set gelatin mixture. Chill again in refrigerator.

Serves 12

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CONFETTI PEA SALAD

~Shared by Maggie,TX

From Maggie: I make this in larger batches for potlucks, picnics, and home. I found this great recipe, cut down for 2, on Taste of Home on-line. It is delicious and allows for many uses of leftovers so be creative!

2 ServingsPrep: 20 min. + chiliing

Ingredients
1 cup cooked small pasta shells
1/2 cup cubed cooked chicken breast
1/3 cup frozen peas, thawed
1/4 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped celery
1/4 cup chopped sweet yellow pepper
1/4 cup chopped red onion
2 tablespoons mayonnaise
2 tablespoons ranch salad dressing
1 tablespoon plain yogurt
1/8 teaspoon pepper
1/4 cup chopped red apple
1/4 cup chopped walnuts, toasted

Directions

In a small bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, salad dressing, yogurt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the apple and walnuts.

Nutrition Facts: 1 cup (prepared with reduced-fat cheese, fat-free mayonnaise, reduced-fat salad dressing and fat-free yogurt) equals 365 calories, 17 g fat (3 g saturated fat), 40 mg cholesterol, 444 mg sodium

Source: Taste of Home 2010
 

CHICKEN SALAD SUPREME

~Shared by Patricia, Charlevoix, MI
 
1 cup diced cooked chicken
1 tablespoon clear French dressing
1/2 cup seedless grapes
1/2 cup chopped celery
1/3 cup mayonnaise or salad dressing
1/2 teaspoon lemon juice
 
Mix chicken and French dressing and chill for an hour. Add grapes and celery. Combine mayonnaise, lemon juice and salt and pepper to taste. Chill until ready to serve, placing on crisp lettuce cups.



COLD VERMICELLI SALAD

~Shared by Maggie, TX

From Maggie: I love cold pasta salads and this one is perfect. Try adding chopped pepperoni, salami, or chicken for a dinner setting.

2 Servings
Prep: 10 min. + chilling

Ingredients

1 cup cooked vermicelli
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup pickled whole mushrooms, sliced
1/4 cup fat-free Italian salad dressing
2 tablespoons sliced ripe olives
1 tablespoon diced pimientos
1 teaspoon Salad Supreme Seasoning

Directions

In a serving bowl, combine all of the ingredients; toss to coat.  Cover and refrigerate for at least 4 hours.

Nutrition Facts: 3/4 cup equals 144 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 628 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein.
Diabetic Exchanges: 2 vegetable, 1 starch.

Source: Taste of Home Cooking For 2


COPYCAT RED ROBIN BBQ CHICKEN SALAD

~Shared by Jean P., Syracuse, NY

Description: Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado and crunchy French fried onion straws. Served with Ranch dressing.

Recipe - serves one person:

1/2 Chicken Breast, boneless and skinned
1/2 cup Barbecue Sauce (Bull's Eye or K.C. Masterpiece)
2 cups Romaine Lettuce, chopped
2 cups Iceberg Lettuce or Mixed Salad Greens, chopped
1/2 cup Red Cabbage, chopped
1/4 cup Tomato, chopped
1/2 cup Refried Black Beans
1/2 cup Cheddar Cheese, shredded
1/4 cup French's Fried Onions
1/4 avocado slices (3 slices)
1/4 cup Ranch dressing
2 pc. Bacon, Crisped

1. Place chicken in a plastic re-sealable bag and add the barbecue sauce. Mix thoroughly and let sit to marinate for 20 minutes.

2. While the chicken is marinating, turn on the grill and bring to medium high heat.

3. After 20 minutes, place chicken on the grill. Continuously baste the chicken with the barbecue sauce, making sure to turn the chicken every couple of minutes. Cook the chicken until it is completely cooked through (white center, no pink).

4. In a medium mixing bowl, combine lettuce and cabbage. Place this mixture on a serving plate and top with the chopped tomato.

5. In a small cooking pot, heat the refried beans on low heat, making sure to stir so they do not stick to the bottom of the pot. When warm, place the beans on one side of serving plate.

6. To the serving plate, add the shredded cheese then top with the chopped red onions and crisped bacon.

7. Garnish the salad with the avocado slices.

8. Slice the chicken and place on top of the salad.

9. Place the Ranch Dressing and barbecue Sauce in small dipping bowls and place on side of the serving plate.

10. Serve Immediately.

Source: The Secret Recipe Forum


PEAR HARVEST SALAD

~Shared by Maggie, TX

2 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (5 ounces) spring mix salad greens
2 cups cubed cooked turkey breast
1 medium pear, peeled and sliced
1/2 medium ripe avocado, peeled and cubed
1/4 cup pomegranate seeds
1/4 small red onion, thinly sliced 

DRESSING:
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper 

TOPPINGS:
1/4 cup crumbled blue cheese
1/4 cup honey-roasted sliced almonds

Directions

Divide spring mix between two plates. Top with turkey, pear, avocado,  pomegranate seeds and onion.

Whisk the dressing ingredients; drizzle over salads. Sprinkle with  cheese and almonds. Serve immediately.

Source: Taste of Home Cooking For 2


ASIAN TUNA SALAD

~Shared by Patricia, Charlevoix, MI
 
1/2 cup mayonnaise
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon soy sauce
1 can (7 ounce) tuna, drained and flaked
1 can (5 ounce) water chestnuts, sliced
 
Combine mayonnaise, onion, lemon juice, and soy sauce, blending well. Add tuna and water chestnuts. Toss gently, chill and serve on lettuce cups.
 

BUSY DAY SALAD

~Shared by Maggie,TX

2 Servings
Prep/Total Time: 15 min.

Ingredients

4 cups torn lettuce
1/4 cup julienned fully cooked ham
1/4 cup julienned salami
2 hard-cooked eggs, sliced

DRESSING:
1/4 cup mayonnaise
4 teaspoons ketchup
2 teaspoons chopped green onion
2 teaspoons sweet pickle relish
1/2 teaspoon lemon juice
1/4 teaspoon salt

Directions

On a serving plate or two individual serving plates, arrange the lettuce, ham, salami and eggs. In a small bowl, combine dressing ingredients. Serve with salad. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 416 calories, 36 g fat (7 g saturated fat), 246 mg cholesterol, 1,254 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein.

Source: Taste of Home Cooking For 2

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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

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