Artichoke, Hearts Of Palm And Spinach Salad

Ingredients

Instructions

  • 2 bunches spinach, torn in bite pieces
  • 1/2 can hearts of palm, thinly sliced
  • 6 slices crisp bacon, crumbled
  • 1/2 can artichoke hearts, diced
  • 3 tomatoes, cut in wedges
  • 4 green onions, chopped
  • 2 hard boiled eggs, chopped
  • Capers to taste, optional
  • Pimentos to taste, optional

Dressing

  • 1 medium onion, minced
  • 3/4 c. sugar
  • 1/2 c. vinegar
  • 1/3 c. ketchup
  • 1/3 c. salad oil
  • 2 tbls. Worcestershire
  • 2 tsp. lemon juice
Combine all salad ingredients. Chill. Combine dressing ingredients. Sprinkle over salad and toss well. Serves 6-8.



Asparagus Neptune

Ingredients

Instructions

  • 8 to 10 stalks asparagus per person
  • 2 pkgs. frozen chunk crab meat or canned
  • crab
  • 1 1/2 c. Hellman’s mayo
  • 1 1/2 tbls. horseradish
  • 1 1/2 tsp. Dijon mustard
  • 1 1/2 tbls. ketchup
  • juice of 1/4 lemon
  • lemon wedges
Peel asparagus to within one inch of the tip. Cut to uniform lengths. Cook until just tender. Chill at least 3 hours or overnight. Mix mayo, horseradish, mustard and ketchup, add lemon juice. Chill at least one hour. Defrost and drain crab meat.

To serve: Place on salad plates with the tips in the same direction. Spread dressing across stalks. Top dressing with crab. Garnish with lemon wedge.






Avocado And Citrus Salad With Rose Vinaigrette

Ingredients

Instructions

Salad

  • 2 heads bib lettuce
  • 3 large oranges, peeled and sectioned
  • 3 large grapefruit, peeled and sectioned
  • 1 ripe avocado, peeled and sliced thinly

Dressing

  • 1/4 c. raspberry vinegar
  • 1/4 c. sugar
  • 1 c. light olive oil
  • pepper
Divide lettuce evenly among six salad plates. Arrange orange and grapefruit sections in pinwheel design on top of each salad. Drizzle with Rose Vinaigrette and garnish with avocado slices.

Dressing: dissolve sugar and pepper in vinegar in a glass jar. Add olive oil in a slow drizzle. Refrigerate. Shake well before dressing the salad.



Baked Shrimp And Crab Salad

Ingredients

Instructions

  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 cup finely chopped celery
  • 1 can (6oz) crabmeat
  • 1 can (4oz) medium deveined shrimp
  • 3/4 cup mayo
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp worcestershire
  • 1 cup butter cracker crumbs
Preheat oven to 350. Grease medium casserole dish. Combine pepper, onion and celery. Add crabmeat and shrimp, then mayo, salt, pepper on worcestershire tossing gently to combine. Spoon the mixture into prepared dish.. sprinkle crumbs over top. Bake until golden brown crust develops, about 30 minutes

Best Chicken Salad

Ingredients

Instructions

  • 2 c. cooked, chopped chicken
  • 1 can sliced water chestnuts
  • 1 1/2 c. green seedless grapes
  • 1/2 c. chopped celery
  • 1/2 c. toasted slivered almonds
  • 2/3 c. mayo
  • 1/2 tsp. curry powder
  • 1/3 tsp. salt
  • 1/2 tsp. soy sauce
Combine chicken, water chestnuts, grapes, and celery. Mix mayo with curry powder, salt and soy sauce. Combine with chicken mixture and chill thoroughly. Serve over lettuce or cantaloupe slices. Sprinkle with almonds. Makes 5 -1 cup servings.



Bibb Lettuce With Pecans And Oranges

Ingredients

Instructions

Dressing

  • 1/3 c. vinegar
  • 1/2 c. sugar
  • 1 c. vegetable oil
  • 1 tsp. salt
  • 1/2 small onion, chopped
  • 1 tsp. dry mustard
  • 2 tbls. water

Salad

  • 4 heads bib lettuce
  • 3/4 c. pecan halves, toasted
  • mandarin oranges
Combine vinegar, sugar, oil, salt, onion, mustard and water in a blender. Dressing should be made ahead and refrigerated.

Place lettuce, pecans and oranges into a salad bowl. Toss with salad just before serving.

Black Bean Salad

Ingredients

Instructions

Salad

  • 1 - 16 oz can corn
  • 1 - 16 oz. can black beans
  • 2 tomatoes, chopped
  • 1 large shallot, chopped
  • 1/4 tsp. dried cilantro

Dressing

  • 3 Tbls. lime juice
  • 3 Tbls. rice vinegar
  • 3 Tbls. peanut oil
  • 1/2 tsp. sugar
  • 1/4 tsp red pepper flakes
Mix dressing ingredients. Pour over salad ingredients. Let stand at room temperature for 30 minutes to 2 hours.


Broccoli Salad

Ingredients

Instructions

Salad

  • 4 c. broccoli florets
  • 1/2 c. sliced green onion
  • 1 c. celery
  • 3/4 c. sliced almonds, toasted
  • 8 slices bacon, cooked/crumbled
  • 1 c. sliced green grapes
  • 1 cup sliced purple grapes

Dressing

  • 1 c. mayo
  • 2 tbls. vinegar
  • 1/3 c. sugar
Place all salad ingredients in large bowl. Refrigerate. Salad may be prepared early in day, but add dressing just before serving.

Dressing: Mix thoroughly. Cover and refrigerate several hours. To serve, pour dressing over broccoli mixture and toss gently but thoroughly. Serves 8.





Caesar's Salad

Ingredients

Instructions

Dressing

  • 1/2 c. olive oil
  • 1 oz. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 tsp. fresh lemon juice
  • 6 anchovy fillets, soaked in milk
  • 5 drops Louisiana hot sauce (optional)
  • 2 bunches romaine
  • 1/3 c. parmesan
  • 1 c. homemade croutons

Croutons

  • 4 tbls. butter
  • 1 c. dried bread cubes
Combine olive oil, vinegar, mustard, egg and garlic. Mix well. Let stand for a while. Add lemon. Drain anchovies and mash with a fork. Add hot sauce. Add parmesan, torn up greens and croutons and toss.

Croutons: Melt butter in a frying pan over low heat and add bread cubes. (Usually you can buy bags of these in the bakery section). Stir until well coated.



Calypso Cole Slaw

Ingredients

Instructions

  • 8 cups shredded cabbage
  • 2 cans mexicorn
  • 1 cup chopped onion
  • 1 cup mayo
  • 2 tbls. sugar
  • 2 tbls. cider vinegar
  • 4 tsp yellow mustard
  • 1/2 tsp celery seed
  • 1/4 cup shredded cheddar cheese
Mix cabbage, mexicorn, and onion. Mix mayo, sugar, vinegar, mustard, and celery seed. Add cheddar cheese to dressing. Dressing can be made day ahead. Toss just before serving. Add salt and pepper and serve.

Campers Salad

Ingredients

Instructions

Salad

  • 8 oz. corkscrew noodles, cooked
  • 1 red onion, sliced
  • 1 cucumber, sliced
  • 1 green pepper, sliced
  • 1 jar pimento

Dressing

  • 1/2 c. oil
  • 1/2 c. white vinegar
  • 1/2 c. sugar
  • 2 tbls. parsley
  • 1 tbls. dry mustard
  • 1 1/2 tsp. salt
  • 1 1/2 tps. accent
  • 1 1/2 tsp. pepper
  • 1 1/2 tsp. garlic salt
Mix dressing ingredients and pour over pasta and vegetables. Best made early in the day.





Carmelized Pecans

Ingredients

Instructions

  • 1 lb. whole pecans
  • 1/2 cup honey
  • 1/2 cup light Karo syrup
Mix honey and Karo syrup. Pour over pecans and stir well. Spray cookie sheet with Pam.

Place pecans in single layer. Bake at 350. Stir every 5 minutes. Bake 15 – 20 minutes until golden brown. Spray another cookie sheet. Place baked pecans on cookies sheet, separate and cool. Can freeze.



Cauliflower-broccoli

Ingredients

Instructions

  • 1 head cauliflower, small pieces
  • 1 triple bunch broccoli, small pieces
  • 2 green onions, finely chopped
  • 2-3 oz. pimento, finely chopped
  • 1 – 10 oz. pkg. peas, thawed and drained
  • 2 c. Heleman’s mayo
  • 1 c. sour cream
  • 2 tbls. garlic juice
  • salt/pepper
  • 2 tbls. sugar
  • 2 tbls. white vinegar
  • dash of tobasco
  • dash of Worcestershire
Mix dressing ingredients and mix with vegetables. Refrigerate for several hours.



Chicken Curry Layered Salad

Ingredients

Instructions

  • 6 c. shredded lettuce
  • 2 pkgs. (10 oz.) frozen peas, cooked, drained and chilled
  • 3 c. chopped chicken
  • 3 c. chopped tomatoes
  • 2 c. seeded cucumber, slices, halved
  • green pepper (as desired)
  • red onion (as desired)

Dressing

  • 3 c. mayo
  • 1 tbls. sugar
  • 1 1/2 tsp. curry powder
  • 3 c. croutons
Layer lettuce, peas, meat, tomatoes, and cucumber in 5 quart salad bowl or 9 x 13 glass pan. Combine mayo, sugar and curry; mix well. Spread over salad. Cover with plastic wrap and refrigerate over night. Before serving, sprinkle with croutons.





Chicken Salad For Twenty-five

Ingredients

Instructions

Salad

  • 8 c. cooked chicken
  • 3 c. chopped celery
  • 2 cans sliced water chestnuts
  • 15 oz. can ripe olives, sliced
  • 4 c. white grapes
  • 1 c. slivered almonds, toasted

Dressing

  • 3 c. mayo
  • 3 tbls. red wine vinegar
  • 1 tbls. curry powder (scant)
  • 1/2 c. western dressing
  • 3 tbls. sugar
Combine dressing ingredients and mix well. Toss with remaining ingredients except almonds. Refrigerate for several hours or overnight to blend flavors. Sprinkle with almonds and serve.



Cole Slaw

Ingredients

Instructions

  • 1 small head cabbage
  • 1 carrot
  • 1/2 green pepper, chopped
  • 1/4 c. chopped onion
  • mayonnaise
  • 1 tsp. cider vinegar
  • 1 tbls. sugar
  • salt and pepper
Slice head of cabbage into thin strips. Shred carrot with a potato peeler. Add vinegar and sugar. Just moisten cabbage, carrot, green pepper and onion with mayo. Salt and pepper to taste. Serve immediately. Cole slaw gets mushy if it sits too long (although John likes it that way).

Company Cucumbers

Ingredients

Instructions

  • 2 cucumbers
  • Salt
  • 4 tbls. wine vinegar
  • 4 tbls. sugar
  • 1 cup whipping cream
  • red onions to taste
Thinly slice the cumcumbers. Sprinkle with salt and let sit for a while then rinse and drain well.

Thinly sice some red onion.

Mix vinegar and sugar until sugar dissolves. Add to cucumbers. Add red onion. Pour whipping cream over.

Cranberry Salad

Ingredients

Instructions

Dressing

  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbls. sugar
  • 1/4 tsp. dried basil
  • 1/4 tsp. beef bouillon granules
  • 3 tbls. white wine vinegar
  • 1 tbls. reserved mandarin orange juice
  • 1/2 c. olive oil

Salad

  • 1/2 c. dried cranberries
  • 1/3 c. chopped green onions
  • 1/3 c. salted sunflower seeds
  • 1/3 c. toasted sliced almonds
  • 1 can mandarin oranges
  • 2 – 10 oz. pkgs. mixed greens
In a blender, dissolve salt, pepper, sugar, basil, and beef bouillon granules in vinegar and mandarin orange juice. With the machine running, slowly drizzle in olive oil. Refrigerate.

Gently toss dressing with greens and remaining ingredients.



Crunchy Asian Chicken Salad

Ingredients

Instructions

  • 1/4 c. rice vinegar
  • 2 tbls. toasted sesame oil
  • 1 tbls. minced, peeled fresh ginger
  • 1 tbls. sugar
  • coarse salt and pepper
  • 1/2 head iceberg lettuce, coasely chopped
  • 8 oz. shredded cooked chicken breast (about 2 cups)
  • 1 yellow bell pepper (ribs and seed removed), thinly sliced
  • 1/2 c. pea pods
  • 1/2 c. cilantro leaves (optional)
  • 1/2 c. crunchy chow mein noodles
In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. In a large bowl, toss together lettuce, chicken, bell pepper, pea pods and cilantro. To serve, top salad with dressing and noodles.

Cucumber And Onions

Ingredients

Instructions

  • 1 Cucumber
  • 1/2 onion
  • 1/2 c white vinegar
  • 1/2 cup water
  • 2 tsp. sugar
  • 1 tsp. salt
  • black pepper
Thinly slice cucumbers
Thinly slice onion

Sprinkle cucumbers with some salt and let set for one hour. Drain and rinse well.

Mix all. Marinate cucumbers and onions for one hour before serving,

Favorite Pasta Salad

Ingredients

Instructions

  • 16 oz. Spiral pasta
  • 2 - 3 cups cooked, chopped chicken breast
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 8 oz whole salted almonds or to taste
  • 6 oz dried cherries or to taste
  • salt/pepper
  • 1/2 c. mayo
  • 12 oz poppy seed dressing
Cook pasta and cool. Add chicken, onion, celery, almonds and cherries. Add just enough poppy seed dressing to moisten. Add mayo. Let sit for 1 hour. May need to add more poppy seed dressing before serving to keep moist.

Can be made the day ahead. Leave out almonds and cherries and add those the next day.



Favorite Viniagrette

Ingredients

Instructions

  • 1 tbls. red wine vinegar
  • 1 clove garlic, crushed
  • 1/8 tsp. dry mustard
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 3 tbls. olive oil
  • fresh lemon
Mix vinegar, garlic, mustard, pepper, salt. Slowly add oil in steady stream while whisking. Can pour immediately over salad. Squeeze fresh lemon over salad as tossing. May substitute basalmic, champagne or other vinegars to change flavors.



French Dressing

Ingredients

Instructions

  • 1 can tomato soup
  • 3/4 c. sugar
  • 2/3 c. cider vinegar
  • 1 c. oil
  • 1/2 tsp. salt
  • 1 clove garlic, sliced thin
  • 2 - 3 drops tobasco
Mix ingredients. Refrigerate. Shake well before using

Fresh Cucumber Slices

Ingredients

Instructions

Salad

  • 7-8 c. peeled cucumbers, sliced thin
  • 1 c. sliced onion
  • 1 sliced or chopped green pepper
  • 1 heaping tbls. salt
  • 2 c. sugar
  • 1 c. white vinegar
  • 1 tsp. celery seed
Sprinkle salt over sliced cucumbers, onion, and green pepper. Let stand overnight. (Use glass or stainless steel container, not aluminum). Drain and rinse well. Whisk sugar, vinegar, and celery seed until sugar is dissolved. Pour over vegetables and refrigerate for several hours. Will last for weeks.

Fresh Vegetable Salad

Ingredients

Instructions

  • 1 head cauliflower, small pieces
  • 1 bunch broccoli, small pieces
  • 4 stalk celery, chopped
  • 1 big can whole mushrooms
  • 1 green pepper, chopped
  • 1 can ripe olives, sliced
  • 1/2 can green olives, sliced
  • 1 can water chestnuts, sliced
  • 1 red onion, sliced
  • 1 pkg. cherry tomatoes, halved
  • 1 bottle Kraft Italian dressing
Marinate all overnight. Great for summer.



Frozen Pineapple Salad

Ingredients

Instructions

  • 1/2 pint sour cream
  • 1 tbls. lemon juice
  • 3/4 c. sugar
  • 1/8 tsp. salt
  • 1/2 tsp. pineapple flavoring
  • 1/2 tsp. red food coloring
  • 1 can (9 oz.) crushed pineapple, drained
  • 1/2 c. maraschino cherries, chopped
  • 1/4 c. nuts, chopped
  • 2 medium bananas, chopped
  • 1/2 pint cream, whipped
Combine sour cream, lemon juice, sugar, salt, pineapple flavoring, red food coloring, pineapple, cherries, nuts and bananas. Fold in whipped cream. Pour into muffin tins lined with cupcake papers. Freeze. Makes 16 servings.





Hearts Palm With Tangy Lemon Dressing

Ingredients

Instructions

Salad

  • 2-3 heads Boston lettuce, torn in bite-size pieces
  • 1 can (14 oz.) Hearts of Palm, drained and sliced
  • 5 green onions, sliced (no tops)
  • sliced avocado (optional)

Dressing

  • 2 cloves garlic, crushed
  • 1/2 tsp. pepper
  • 2 tsp. sugar
  • 1/4 tsp. paprika
  • 1 grated whole lemon rind
  • 6 tbls. fresh lemon juice
  • 1 tsp. seasoned salt
  • 6 tbls. sour cream
Blend all of the dressing ingredients until smooth. Shake well before using. Toss lettuce, onion, hearts of palm in dressing. Greens should be nicely coated. You may not use all of the dressing. Serves 8.

Honey Dressing

Ingredients

Instructions

Dressing

  • 2 tbls. white wine vinegar
  • 2 tbls. chopped green onions or chives
  • 1/4 c honey
  • 1/4 c olive oil
  • 2 - 3 tsp. tobasco sauce (optional)

Salad

  • 10 oz fresh spinach
  • 4 oz. feta, goat, or bleu cheese
  • 4 oz. craisins
  • 1/2 cup toasted walnuts
Mix dressing ingredients together in glass jar. Shake to mix well. Toss lightly salad just before serving.

Jackson Salad

Ingredients

Instructions

Salad

  • 2 bunches romaine lettuce, torn into pieces
  • 1 can water-packed artichoke hearts, drained and quartered
  • 1 can hearts of palm, drained
  • 2 oz. crumbled blue cheese
  • 6 slices bacon cooked crisp and crumbled

Dressing

  • 1/4 small onion, chopped
  • 3 tbls. cider vinegar
  • 2 tsp. spicy brown mustard
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 1 c. vegetable oil
Puree onion with vinegar in blender. Blend in mustard, sugar, salt and pepper. Gradually add oil in thin, steady stream and continue beating until thick. Mix in lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste and serve. Makes 8 generous servings.





Janet's Salad

Ingredients

Instructions

Salad

  • Iceberg lettuce
  • Romaine lettuce
  • Gr. Onions, chopped
  • parmesan cheese, freshly grated
  • Romano cheese, freshly grated
  • mozzarella cheese, freshly grated
  • provolone cheese, freshly grated
  • croutons
  • bacon, cooked and crumbled
  • red bell pepper slices

Dressing

  • 6 anchovies or 2 tsp. anchovy paste
  • 1 c. white wine vinegar
  • 3/4 tsp. dried oregano
  • 1 1/2 tsp. pepper
  • 1 tbls. salt
  • 2 tbls. sugar
  • 2 cloves garlic, crushed
  • 1/4 c. cornstarch
  • 2 c. vegetable oil

Croutons

  • 6 English muffins
  • 1/2 bottled oil and vinegar dressing
  • 1/4 c. grated parmesan dressing
Dressing: Mix all in blender or processor except oil. Add oil in a slow drizzle until well blended.

Croutons: Brush English muffins with dressing. Cut 1 1/2" cubes. Sprinkle with parmesan. Bake at 350, stirring every 5 minutes for 30 minutes, or until lightly brown.



Kate's Chicken Oriental Salad

Ingredients

Instructions

Salad

  • 1/4 c. sesame seeds
  • 1/4 c. slivered almonds
  • 6 cooked chicken breasts, cut up
  • green onions
  • mixed greens
  • 1/4 c. parsley
  • 1 can mandarin oranges

Dressing

  • 1/4 c. sugar
  • 1/4 c. white vinegar
  • 1/4 c. peanut oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. pepper
  • 1 tbls. sesame oil

Make dressing. Mix salad ingredients and toss with dressing. Serve immediately. Can serve with fried won ton wrappers or Chinese noodles.

Kate's Pasta Salad

Ingredients

Instructions

Salad

  • 1/2 lb. fettuccini
  • 1/2 lb. green fettuccini
  • 1 c. chopped celery
  • 1/2 green pepper, chopped
  • 1/2 onion, chopped
  • 2 carrots, shredded

Dressing

  • 2 c. mayo
  • 3/4 c. grated parmesan
  • 3/4 c. sugar
  • 1 tsp. salt
Cook the fettuccini until just done. Cool immediately in cold water. Drain well. Mix dressing ingredients. Toss with pasta and vegetables. Refrigerate several hours.



Kate's Spinach Salad

Ingredients

Instructions

Salad

  • spinach
  • mandarin oranges
  • sliced water chestnuts

Dressing

  • 1/3 c. white vinegar
  • 1 tsp. salt
  • 1/2 c. canola oil
  • 1/2 c. sugar
  • 1 tsp. Worcestershire
Mix dressing ingredients. Serve over water chestnuts, oranges and spinach.



Layered Salad

Ingredients

Instructions

Salad

  • 1 head lettuce, torn up
  • 1 c. chopped celery
  • 4 hard boiled eggs, chopped
  • 1 – 10 oz. pkg. frozen peas, thawed
  • 1/2 c. chopped green pepper
  • 8 slices crisp bacon, crumbled
  • 1 medium onion, chopped

Dressing

  • 2 c. mayo
  • 2 tbls. sugar
  • 4 oz. cheddar, shredded
Layer lettuce, celery, eggs, peas, green pepper, onion, and bacon in 9 x 13 dish. Mix dressing ingredients and spread on top. Refrigerate overnight.

Marinated Asparagus

Ingredients

Instructions

Salad

  • 1 1/2 lb. asparagus
  • 2 carrots cut in thin strips
  • 1 cup fresh sliced mushrooms

Dressing

  • 4 tbls. light soy sauce
  • 2 tsp. sugar
  • 2 tsp. vinegar
  • 1 Tbls. sesame oil
  • 1/4 tsp. pepper
Cook carrots and asparagus for three minutes, rinse and add mushrooms. Mix dressing and marinate several hours.

Marinated Tomatoes

Ingredients

Instructions

Salad

  • 5 tomatoes, sliced 1/4 inch thick
  • 2 tbls. chopped green onion
  • 1-2 tbls. chopped parsley

Marinade

  • 1/2 c. olive oil
  • 2 tbls. red wine vinegar
  • 1 tsp. dry basil or 1 tbls. fresh
  • 1/4 tsp. finely chopped garlic
  • 1 tsp. salt
  • freshly ground pepper
Make dressing early in the day. Pour over tomatoes one hour before serving. Top with green onions and parsley

Martha Stewart's Caesar's Salad

Ingredients

Instructions

  • 2 cloves garlic
  • 4 anchovy fillets
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 Tbls. fresh lemon juice
  • 1 tsp. Worcestershire
  • 1/2 tsp. Dijon
  • 1 large egg yolk
  • 1/3 cup extra virgin olive oil
  • 2 heads romaine
  • 1 cup freshly grated parmesan
  • 1 recipe croutons

Croutons

  • 2 Tbls. unsalted butter, melted.
  • 2 Tbls. extra virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 8-10 oz. Italian or French bread
Place garlic, anchovy fillets and salt in large wooden salad bowl. Mash the garlic and anchovies into a paste: whisk in pepper, lemon juice, Worcestershire, Dijon and egg yolk. Whisk in olive oil. Cut or tear romaine into 1 to 1 ½ inch pieces. Add the croutons, romaine and cheese into the bowl and toss well. Serve immediately. Serves 6 – 8 people.


Croutons: Heat oven to 450. Remove crust of bread and cut into 3/4 inch pieces. In a large bowl, combine butter and olive oil. Add the bread cubes, and toss until coated. Add salt and pepper. Toss until evenly coated. Spread the bread in a single layer on a baking sheet and Bake until golden brown, about 10 minutes. Watch carefully. Remove from oven and set aside until needed.




Mediterranean Shrimp Salad With Orzo

Ingredients

Instructions

Salad

  • 1 lb. cooked shrimp,
  • 3 tomatoes, diced
  • 3/4 cup imported olives
  • 1 cup diced cucumbers
  • 1/4 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green pepper, diced
  • 3 cups cooked orzo pasta
  • Crumbled Feta cheese, optional

Herbed Vinaigrette

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced
  • 1 tbls. fresh oregano or 1 tsp. dried
  • 1 tbls. fresh basil or 1 tsp. dried
  • 1 tbls. fresh dill or 1 tsp. dried
  • 1 tbls. fresh parsley or 1 tsp dried
Mix salad ingredients early in the day. Toss with 1/2 of the dressing.

Add rest of dressing 15 minutes before serving.

Top with feta, if desired.

Oriental Salad

Ingredients

Instructions

Salad

  • 1 pkg. chicken Ramen noodles (crushed in pkg.)
  • 1/4 c. sesame seeds
  • 1/2 c. sliced almonds
  • 1/3 c. butter
  • Nappa cabbage
  • green onion

Dressing

  • 3/4 c. salad oil
  • 1/2 c. red wine vinegar
  • 1/2 c. sugar
  • 1/8 c. soy sauce
Brown noodles, sesame seeds and almonds in butter. Cool and store in container. Mix dressing ingredients. Shred cabbage in small pieces. Top with chopped green onion. Just before serving, spoon mixed dressing on top and toss. You will need very little dressing—just enough to moisten. Add noodle/seeds and toss again.



Oriental Spinach Salad

Ingredients

Instructions

  • 1 bunch fresh spinach
  • bean sprouts, to taste
  • 1 can sliced water chestnuts
  • 1 small onion, sliced
  • 4 hard boiled eggs, chopped
  • 1/2 lb. bacon, fried and crumbled
  • mandarin orange segments, optional
  • Poppy Seed dressing
Tear spinach into bite-size pieces. Arrange on individual salad plates and top with other ingredients. Drizzle with Poppy seed dressing.


Paella Salad

Ingredients

Instructions

Salad

  • 1 pkg. (7 oz.) yellow rice, cooked
  • 1/2 green bell pepper, chopped
  • 1/2 c. thinly sliced celery
  • 1 tbls. chopped pimento
  • 2 c. bite size pieces of white chicken meat
  • 1 large tomato, chopped
  • 1 c. boiled shrimp
  • 1/2 c. finely chopped onion
  • 1 c. cooked peas (optional)

Dressing

  • 2 tbls. tarragon vinegar
  • 1/2 c. oil
  • 1 1/2 tsp. salt
  • 1/8 tsp. dry mustard
Mix rice, vinegar, oil, salt and mustard and chill. Add remaining ingredients, toss lightly and chill well. This is better if made ahead.



Petite Vegetable Salad

Ingredients

Instructions

Salad

  • 11 oz. can white shoepeg drained corn (small kernel), drained
  • 8 oz. can tiny peas
  • 16 oz. can French style green beans, drained
  • 1 c. chopped raw carrots
  • 1 c. chopped celery
  • 1/2 c. chopped onion
  • 1 green pepper, chopped
  • 16 oz. can black beans, optional

Marinade

  • 1/2 c. oil
  • 1/2 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. salt
  • 1 tsp. celery seed
Combine marinade ingredients except celery seed and boil for 3 minutes. Cool and add celery seed. Pour cooled marinade over vegetables. Let stand overnight in refrigerator

Pickled Cucumbers

Ingredients

Instructions

  • 1 c. cider vinegar
  • 1 1/2 tsp. salt
  • 1/2 c. sugar
  • s/p
  • 4 shallots, sliced crosswise
  • 2 English cucumbers, sliced
Whisk vinegar and salt until salt is dissolved.

Mix all and refrigerate overnight. Will last for weeks.

Potato Salad

Ingredients

Instructions

  • 4 small red potatoes
  • 5 hard boiled eggs
  • 4 green onions, white and 1/2 green parts, chopped finely
  • salt/pepper to taste
  • mayo to taste
Boil potatoes with skins on. Peal and chop. Add chopped boiled eggs, green onion, lots of salt and pepper. Add enough mayo to cover. Let set for several hours

Pretzel Salad

Ingredients

Instructions

  • 2 c. crushed pretzels
  • 3/4 c. margarine, melted
  • 3 tbls. sugar
  • 2 pkg. (8 oz each) cream cheese, softened
  • 1 c. sugar
  • 1 small carton frozen non-dairy whipped topping
  • 2 pkg. (3 oz. each) strawberry gelatin
  • 2 c. boiling water
  • 2 pkgs. (10 oz. each) frozen strawberries in syrup, thawed, cut into small pieces
Combing pretzels, melted margarine and 3 tbls. sugar. Press in 9 x 13 inch pan and bake 10 minutes at 400. Cool. Mix softened cream cheese with 1 c. sugar. Blend in whipped topping. Spread on crust. Combine gelatin and water. Add strawberries. Cool until partially set. Pour over cream cheese layer. Serves 15 to 20.



Renni's Stetson Chopped Salad

Ingredients

Instructions

Salad

  • 2 oz. Israeli or pearl cous cous, cooked
  • 2 oz. Arugula or romaine, chopped
  • 2 oz roma tomatoes, chopped
  • 1 1/2 oz cooked salmon or chicken chopped
  • 1/2 oz pepitas
  • 1/2 oz black currents
  • 1 oz. super sweet dried corn
  • 1/2 oz asiago cheese, shredded
  • 1 avacados, chopped

Pesto Buttermilk Dressing

  • 1/2 cup Pesto
  • 1 Shallot, chopped
  • 1 cup Aioli, or 1 cup mayo and 2
  • chopped garlic cloves
  • 1 cup buttermilk
  • 1/2 teas. pepper
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • This make a lot of dressing. May want to halve.
Dressing:

Add first three ingredients to food processor and blend thoroughly. With the motor running add the remaining ingredients to combine. Store in the refrigerator.

Stack salad ingredients side by side on a large tray, like a cobb salad. Chicken, tomato, cheese, lettuce, couscous, avacado, pepitas, currents, and corn. Add a little dressing and toss.


Trader Joes carries the Israeli cous cous and the pepitas.

Whole foods has the black currents in the bulk section and the bagged sweet corn.

Salad Elaine

Ingredients

Instructions

Dressing

  • 1/2 c. sugar
  • 2 tsp. celery seed
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 3 tbls. grated onion
  • 1/3 c. vinegar
  • 1 c. light oil

Salad

  • 4 c. lettuce (romaine, red leaf etc.)
  • 1 c. seedless grapes (red and green, halved)
  • 1 large apple
  • 1/2 c. celery
  • 1/2 c. walnut
  • 1/3 c. blue cheese
  • 1/2 croutons

Croutons

  • 1/2 loaf thin bread
  • 3 tbls. olive oil
  • 1/2 c. romano cheese 2-3 tsp. garlic powder
  • 1 1/2 – 2 tsp. dried salad herbs
Place sugar, celery seed, mustard, salt, onion and vinegar in blender. Add oil in a slow steady stream while blending constantly.

Croutons: Heat oven to 225. Cut bread in 1/2" cubes. Sprinkle with oil. Combine rest of crouton ingredients and sprinkle on bread. Bake 1 hour, stirring occasionally.

Dressing and croutons can be made days ahead.



Salad Gruyere

Ingredients

Instructions

  • 3 stalks peeled celery, julienne into 1 1/2 inch slices and soaked in ice water
  • 1 c. julienne slices of Gruyere cheese
  • 1 cup finely sliced mushrooms
  • Mixed greens

Dressing

  • 8 tbls. olive oil
  • 2 tbls. wine vinegar
  • 2 tbls. lemon juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. tarragon leaves
  • salt and pepper
Make vinaigrette dressing and marinate the celery, Gruyere and mushrooms for 15 – 20 minutes.

Serve on a bed of bib lettuce, or a combination of bib, leaf, spinach, or anything that is very light and green. Sprinkle with parsley and serve on individual plates. Serves 4-6.

Seafood Salad With Cataloupe

Ingredients

Instructions

Salad

  • 1 lb. crabmeat
  • 1 lb. shrimp, cooked
  • 1 c. celery, diced
  • 6 green onion, chopped
  • 1 red pepper, finely diced
  • 2 small cantaloupes, cubed
  • 1 honeydew, cubed
  • 1 bunch red, leaf or boston lettuce
  • 2 limes, quartered

Dressing

  • 1/4 c. honey
  • 1/4 c. cider vinegar
  • 2 tbls. mustard
  • 3 tbls. poppy seeds
  • 1/2 small white onion, finely grated
  • 1 tsp. salt
  • 3/4 c. vegetable oil
Dressing: Combine all ingredients, except oil, in glass jar with lid and blend well. Slowly add oil and shake vigorously. Chill. (Can be made 3 days ahead). Serves 6. Substitute cubed chicken breast if desired.

Salad: Combine all ingredients, except lettuce and limes, in a large bowl. Cover and refrigerate until ready to serve. (Can be made early in day). At time of serving, pour enough dressing over salad mixture to coat thoroughly. Mound salad mixture on lettuce lined platter.

Sensational Pasta Salad

Ingredients

Instructions

Salad

  • 1 c. uncooked macaroni rings or ring noodles
  • 1 small green pepper, chopped
  • 3 green onions, minced (including tops)
  • 10 oz. pkg. frozen green peas
  • 2 stalks celery, chopped

Dressing

  • 3/4 c. mayo
  • 1/3 c. sugar plus 1 tbls
  • 1/2 tbls. seasoned salt
  • 1/4 c. cider vinegar
Cook noodles according to package directions; drain thoroughly. Mix dressing ingredients. Combine noodles with dressing. Refrigerate overnight. Can add 8 oz. of cooked shrimp.



Shrimp Salad

Ingredients

Instructions

  • 3 lbs. shrimp, peeled, deveined and cooked
  • 2 cans water chestnuts, coarsely chopped
  • 1 1/2 c. chopped celery
  • 3 green onions, minced

Dressing

  • 1 1/4 c. Hellman’s mayo
  • 1 tsp. mustard
  • 3 tsp. Worcestershire
  • 6 drops tobasco
Mix dressing ingredients and blend with a whisk. Add as much dressing as needed to shrimp mixture. Chill well. Serve on Boston lettuce with avocado slices.



Shrimply Delicious

Ingredients

Instructions

  • 1/3 c. Miracle Whip salad dressing
  • 1/4 c. sour cream
  • 1/2 tsp. Dijon mustard
  • 1 1/2 tbls. lemon juice
  • 3/4 tsp. grated lemon rind
  • 1/2 tsp. tarragon
  • 1/4 tsp. dill weed
  • 1/4 tsp. salt
  • 2 lb. cooked shrimp
  • 6 lemon wedges
Combine all ingredients except shrimp and lemon wedges. Add as much dressing as desired to shrimp. Chill well. Use as a stuffing to avocado halves, tomato cups, artichoke bottoms, or beds of Boston lettuce. Garnish with lemon wedges. Serves 4.

Simple Seafood Salad

Ingredients

Instructions

  • 1 lb. crabmeat or shrimp
  • 2 limes, zest grated
  • 5 - 6 tbls. mayonaisse
  • fine sea salt, to taste
  • white pepper, to taste
  • lettuce leaves or thinly sliced cucumber for garnish
Combine the crabmeat, lime zest, and enought mayo to lightly and evenly coat the seafood. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Mound seafood on top. Serve.

Spinach Salad With Hot Bacon Dressing

Ingredients

Instructions

  • 6 slices bacon, fried and crumbled
  • 1/4 c. red wine vinegar
  • 2 tbls. sugar
  • 1/2 tsp. salt
  • fresh ground pepper
  • 4 diced green onion
  • 1-2 bunches spinach
Pour bacon drippings into measuring cup. Put 1/4 cup back into skillet. Combine with vinegar, sugar, and salt. Heat until sugar dissolves and ingredients are blended. Pour over spinach and green onion. Sprinkle with bacon pieces.





Spinach Salad With Vinaigrette Dressing

Ingredients

Instructions

Salad

  • 1 bunch spinach
  • 1/2 c. sliced water chestnuts
  • 4-5 green onions, chopped
  • 1/4 c. slivered almonds, toasted
  • 1/2 c. grated Gruyere cheese

Dressing

  • 1/4 c. red wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 1/2 tsp. Dijon mustard
  • 1 clove garlic, mashed
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/2 tsp. tarragon
  • 1 tbls. chopped fresh parsley
  • 2 tbls. fresh lemon juice
  • 1 tbls. sugar, to taste
  • 3/4 c. oil (1/2 olive oil, 1/2 tasteless vegetable oil)
Dressimg: Whisk vinegar and salt until salt is dissolved. Add remaining seasonings. Whisking constantly, slowly drizzle oil into vinegar.

Just before serving toss greens with dressing. Serve at once.



Spinach With Poppy Seed Dressing

Ingredients

Instructions

Salad

  • 6 cups washed spinach
  • 1/2 cup toasted or carmelized pecans
  • 1 cup fruit
  • bleu cheese, optional

Dressing

  • 1/3 cup raspberry vinegar
  • 1 tsp. salt
  • 1/2 cup sugar
  • 1 tsp. dry mustard
  • 1/2 cup vegetable oil
  • 1 1/2 tbls. poppy seeds
Blend dressing ingredients and toss on spinach just before serving. Add fruit, pecans, and bleu cheese to garnish the top. Serves. 6 – 8.

I use fresh raspberries, blackberries or strawberries. Can use a small can of mandarin oranges.

Susan's Mid Eastern Salad

Ingredients

Instructions

Salad

  • 1 head lettuce, torn up
  • 6 teriyaki chicken breasts, cooked and cut in small pieces
  • 1/2 can jellied cranberry, cut in small pieces
  • 1 banana, sliced
  • 1 can mandarin oranges, drained
  • 1/2 c. raisins
  • 1/2 c. peanuts

Dressing

  • 8 oz. orange yogurt
  • 1/2 to 3/4 c. mayo
  • 1 tsp. curry powder or to taste
  • salt and pepper
Layer lettuce on large platter or individual plates. Mound chicken in middle. Sprinkle jellied cranberry, oranges, bananas, raisons and peanuts on lettuce.

Mix yogurt, mayo, curry powder and salt and pepper to make dressing. Pass dressing. Don’t be afraid of the unusual ingredients. This salad is beautiful and delicious.

Swedish Relish

Ingredients

Instructions

Salad

  • 1 – 16 oz. can La Seur peas
  • 1 – 16 oz. can French style green beans
  • 1 c. celery
  • 1 – 16 oz. can shoepeg corn
  • 1 c. purple onion
  • 1 c. green pepper

Marinade

  • 1/2 c. cider vinegar
  • 1 c. sugar
  • 1/2 c. oil
  • 1 tsp. salt
  • 1 tsp. pepper
Drain canned vegetables. Chop celery, onion, and green pepper. Mix marinade ingredients and pour over vegetables. Marinade overnight. Can be served with townhouse crackers as an appetizer. The shoepeg corn is the best but if you can’t find it, use white corn.



Sweet And Sour Salad

Ingredients

Instructions

Salad

  • 2 lb. spinach
  • 1 can sliced water chestnuts
  • 1/4 c. cooked and crumbled bacon
  • 1 c. bean sprouts
  • 1 c. green grapes, halved
  • 1 c. fresh strawberries, halved
  • sliced avocado, optional

Dressing

  • 1 c. vegetable oil
  • 1/3 c. vinegar
  • 1/2 medium onion, grated
  • 3/4 c. sugar
  • 1 tsp. salt
  • 1 tsp. Worcestershire
Blend dressing ingredients well with a wire whisk. Toss with salad ingredients. Will only use part of the dressing. Keep remainder refrigerated.



Sweet Cole Slaw

Ingredients

Instructions

Dressing

  • 1 c. sugar
  • 1/2 c. white vinegar
  • 1/4 c. oil
  • 1/2 c. water

Salad

  • 1 stalk celery, chopped
  • 4 c. shredded cabbage
  • 1/2 c. chopped onion
  • 1/2 c. green pepper, chopped
Mix dressing ingredients well. Pour over vegetables and marinate overnight.



Taco Salad

Ingredients

Instructions

Salad

  • 1 medium head iceberg lettuce, chopped
  • 1 (15 oz.) can dark red kidney beans, drained
  • 1 medium tomato, cut into wedges
  • 1/2 c. sliced pitted olives
  • 1/2 c. shredded cheddar cheese (2 oz.)
  • 1/2 c. tortilla chips

Dressing

  • 1 large avocado, mashed
  • 1/2 c. sour cream
  • 1/4 c. Italian dressing
  • 1 tbls. chopped canned green chili peppers
  • 1 tsp. minced dried onion
  • 3/4 tsp. chili powder
  • 1/4 tsp salt
  • dash pepper
Combine lettuce, kidney beans and sliced ripe olives. Chill. To make dressing blend avocado and sour cream. Stir in Italian dressing, green chili peppers, onion, chili powder, salt and pepper, mix well. Spoon the avocado dressing in the center of the salad. Arrange tomato wedges in a circle atop salad. Top with shredded cheddar cheese. Trim edge of bowl with tortilla chips. To serve, toss salad to coat ingredients and serve immediately. Serves 8.



Taffy Apple Salad

Ingredients

Instructions

  • 1 tbls. flour
  • 1/2 c. sugar
  • 8 oz. crushed pineapple, drained, liquid saved
  • 2 tbls. cider vinegar
  • 1 egg
  • 4 c. cut up apples, do not peel
  • 2 c. salted Spanish peanuts
In a saucepan, combine flour, sugar, pineapple juice and vinegar. Stir well. Beat one egg and add. Blend well and cook over medium heat until thick. Cool. Fold in remaining ingredients. Let sit for a little while.

Three Bean Salad

Ingredients

Instructions

  • 1/2 c. sugar
  • 1/2 c. vinegar
  • 1 can wax beans
  • 1 can green beans
  • 1 can red kidney beans
  • 1/4 c. oil
  • 1/2 sliced onion
Boil sugar and vinegar until sugar dissolves. Toss over beans. Add oil and onion. Refrigerate overnight.



Ultimate Greek Salad

Ingredients

Instructions

  • 1 red onion
  • 1 tbls dried oregano
  • pepper
  • 1 tbls red wine vinegar
  • 1/4 cup plus 2 tbls extra virgin olive oil
  • 5 tomatoes
  • 1 tsp sugar
  • 1 pitch sea salt
  • large head romaine lettuce
  • 1 bulb fennel, sliced
  • 4 oz (1.2cup) pitted black olives
  • 14 oz feta cheese
  • juice of 1/2 lemon
Peel and finely slice the red onion in a bowl. Sprinkle with oregano and grind over some pepper. Pour in vinegar and oil and toss well, cover with plastic wrap and leave to steep for at least 2 hours.
Just before eating, Cut tomatoes into eighths, lengthwise. Sprinkle with sugar and salt and let set.
Tear lettuce into big pieces and place in big salad bowl. Add sliced fennel, olives and feta. Toss well. Add the tomatoes and the (now pink) red onion and its marinade and the lemon juice. Toss gently but thoroughly, so everything is well combined.

Walker Jello Salad

Ingredients

Instructions

  • 1 large box strawberry jello
  • 1 c. water
  • 1 small can crushed pineapple drained
  • 1 pkg. (10 oz.) frozen sliced strawberries
  • 2 ripe bananas, mashed
  • 1/2 c. sour cream
Melt jello in water. Add pineapple, strawberries and bananas. Put 1/2 in an 8 x 8 pan. Refrigerate until firm. Spread sour cream on top. Pour other half over sour cream. Refrigerate until firm.