#1 SPINACH SALAD

 

1 lb. spinach 
sm can water chestnuts

lettuce bean sprouts

4 hard boiled eggs 
bacon

 

Toss all of the above ingredients. Make dressing by 
combining the following ingredients in blender and blend until smooth.

 

1 cup oil 
sm onion, cut up

1 cup sugar 
1 tsp salt

1/2 cup vinegar 
1 tsp Worcestershire sauce

1/3 cup ketchup

 

 

 

#2 THREE BEAN SALAD

 

1/2 cup sugar 1/2 cup oil

1/2 cup cider vinegar 1 tsp salt

1 16oz. can cut green beans, drained

1 16oz. can cut wax beans, drained

1 16oz, can red kidney beans, drained

1/2 cup chopped onion

 

In large bowl, stir sugar, vinegar, oil and salt. 
Add beans and onion. 
Mix well. Cover and refrigerate at least 6 hours to blend flavors. Makes 8 servings.

 

 

 

 

 

#3 CALIFORNIA PASTA SALAD

6 oz. uncooked pasta

pkg (16oz.) frozen broccoli, carrots, cauliflower

2 green onions, thinly sliced

1&1/2 cups shredded cheddar cheese

2 TBSP dry roasted sunflower seeds (opt.)

Creamy celery seed dressing:

1/4 cup plain lowfat yogurt 2 TBSP light marg

1/4 cup cider vinegar 1 tsp onion powder

1/4 cup sugar 1 tsp celery seed

 

Cook pasta. Put frozen veg. in colander & pour hot pasta & liquid over - mix. 
Whisk dressing ingredients together. 
Mix pasta, veg., onion & dressing. Wait 30 min. Add cheese & sunflower seeds.

 

 

 

#4 BROCCOLI SALAD

 

2 bunches broccoli 1 red onion

2 cups sugar 1/2 cup mayonnaise

2 TBSP red wine vinegar

1-2 bags of shredded fine Swiss/Monterey (8 oz.)

2 jars Hormel real bacon bits (or 1 lb. bacon)

 

 

 

 

#5 CRUNCHY PINEAPPLE MOLD

 

1&1/4 cups hot water 
1/4 cup diced celery

pkg lemon jello 
1/2 cup diced unpeeled apple

1/2 cup syrup drained from canned pineapple

1 16oz. can crushed pineapple, drained

1/4 cup chopped walnuts

 

Pour hot water over jello. Stir till dissolved. Stir in syrup. 
Refrigerate, stirring occasionally till consistency of unbeaten egg white. 
Fold in pineapple and rest of ingredients. Pour into mold. Refrigerate until firm.

 

 

#6 POPPY SEED SALAD

1 head lettuce, chopped 
1/2 cup oil

3 green onions, chopped 
1/4 cup vinegar

3/4 cup sliced almonds 
1/4 cup sugar

1 TBSP sugar 
1 TBSP poppy seed

1 TBSP butter 
1/4 tsp pepper

1 TBSP Crazy Janes Mixed Up Salt (No subs)

1 (3 oz.) pkg Chinese rice noodles (extra thin, LaChoy)


Combine lettuce & onions & refrigerate. 
In small skillet, saute almonds with 1 T sugar & butter. Set aside.
In separate bowl, combine oil, vinegar, 1/4 cup sugar & seasonings. 
Mix well. Just before serving, add noodles, almonds, & dressing to lettuce. Mix well.

 

 

 

#7 KNOX BLOX

 

3 small boxes jello - any flavor

4 envelopes Knox unflavored gelatin

4 cups boiling water

 

Mix all ingredients well. Pour into pan and refrigerate until firm.

 

 

 

 

#8 LAYERED SPINACH SALAD

 

1/2 bag spinach 
1 box frozen peas

8 slices bacon red onion

4 hard boiled eggs 
1/4 - 1/2 lb Swiss cheese

salt, pepper, sugar 
1 pint mayonnaise

1 head lettuce 
1 pint sour cream

 

Press spinach into bowl. Sprinkle with salt, pepper, 7 sugar to taste. 
Crumble bacon over this & add eggs, chopped. 
Break lettuce into chunks.
Add & press down. Add cooked peas & onion. 
Mix mayo & sour cream together and spread over top. 
Grate cheese over all. Make 1 day ahead.

 

  

#9 RED, WHITE, & BLUE JELLO

 

Dissolve 1 sm pkg strawberry jello in 1&1/3 cups boiling water. 
Add 1 10oz. pkg frozen strawberries. Stir gently till fruit thaws & separates. 
Chill till thickened. Pour into 8 cup mold. Chill till set, but not firm. 
Dissolve 1 sm pkg lemon jello in 1 cup boiling water. 
Blend in 1 pint vanilla ice cream, softened, beating till smooth. 
Chill till thickened. Spoon over strawberry mixture in mold. 
Chill until set but not firm. 
Dissolve 1 sm pkg black cherry, black raspberry, or grape jello & 1/4 cup sugar in 1 cup boiling water.
 Add 1/2 cup cold water. Chill till thickened. 
Stir in 1&1/2 cups fresh, frozen, or canned,
drained blueberries (mashed) & spoon over ice cream mixture in mold. Chill till firm.

 

 

#10 TANGY SALAD DRESSING

 

3 green onions, tops & all 
1/4 cup oil

1/2 cup honey 
1/3 cup ketchup

1 tsp salt 
1/4 cup white vinegar

1 tsp paprika 
2 TBSP lemon juice

 

Place all ingredients in blender and blend on high for 3 min.

Keeps forever, never separates. Heart smart.

 

  

#11 BROCCOLI SALAD

2 bunches fresh broccoli, chopped in flowerets

lg sweet red pepper, seeded & cut into small pieces

1 cup thinly sliced mushrooms

Combine vegetables, cover with plastic & refrigerate till serving.

DRESSING:

2/3 cup olive oil 1/2 cup balsamic vinegar

1/4 cup chopped onion 1/2 cup sugar

1 tsp kosher salt 2 tsp sweet paprika

Place all ingredients in blender & blend until sugar is dissolved. Add 2 TBSP poppy seeds and pulse a couple of times. Refrigerate till combining with vegetables, just before serving. Some dressing will be extra. Can be used later.

  

 

#12 MANDARIN ORANGE SALAD

 

1/4 cup sliced almonds 
1 TBSP + 1 tsp sugar

Cook over low heat, stir. cool & break apart.

 

1/4 head lettuce - bite-size 
2 celery stalks, chopped

1/4 bunch romaine - bite-size 
11 oz. can mandarin oranges

2 green onions, with tops, thinly sliced

 

Dressing: Cook & cool: 4 TBSP sugar, 1 tsp salt, 1/2 tsp pepper, 4 TBSP white wine vinegar. 
Combine with 1 cup oil when serving. (Don't use all of this for salad.)

 

 

#13 CAESAR SALAD DRESSING

2 garlic cloves, smashed & chopped

1 shallot, chopped 
1 TBSP strong mustard

1 TBSP chopped fresh parsley
3 TBSP wine vinegar

1 egg yolk 
3/4 cup olive oil

salt, pepper, lemon juice

(Parmesan, croutons, Romaine)

Place garlic, shallot, mustard & parsley in bowl; season well. Pour in vinegar and mix with whisk. Incorporate egg yolk. Add oil in steady stream while mixing constantly with whisk. Correct seasoning and add few drops lemon juice.

 

  

#14 THAT DAMN SALAD RECIPE (Katie Banzhaf)

 

Mix: 1/2 cup oil (any kind but olive)

6 TBSP raspberry vinegar

1 TBSP dijon mustard

1 TBSP honey

 

Pour over red lettuce, red onion (optional), 1 oz. blue cheese and 1/2 - 1 cup red grapes.

 



#15 RICE/BLACK BEAN SALAD

 

1 ½ cups cooked brown rice

1 ½ cups chopped tomato

1 can black beans, drained & rinsed

4 oz. feta cheese

½ cup chopped celery

½ cup chopped green onions

½ cup Italian dressing

2 TBSP fresh cilantro or parsley (optional)

 

Combine all ingredients.

 

  

#16 SPINACH & STRAWBERRY SALAD WITH PEPPER VINIAGRETTE

 

3 cups baby spinach leaves

6 to 12 strawberries, sliced

¼ cup toasted slivered almonds (optional)

 

2 TBSP canola oil

1 TBSP cider vinegar

2 tsp honey

¼ tsp black pepper

dash of hot pepper sauce

 

 

#17 Strawberry Salad with Poppy Seed Dressing

 

3 TBSP sugar

3 TBSP mayo (light or regular)

2 TBSP fat free milk

1 TBSP poppy seeds

1 TBSP white vinegar

 

10 ounce bag of spinach (or romaine lettuce)

1 cup sliced strawberries

2 TBSP slivered almonds (toasted or untoasted)

 

Combine sugar, mayo, milk, poppy seeds, and vinegar
 in a small bowl and whisk well.

Place lettuce, strawberries, and almonds in a large bowl.

Add dressing and toss lightly.

 

 

#18 Barley salad with fresh corn, tomatoes and greens

1 heaping cup pearl barley, rinsed

1/2 pound green beans, trimmed

A generous cup or so of cooked corn (2 nice ears)

Couple nice tomatoes, chopped

Couple handfuls fresh greens, chopped (spinach, arugula, …)
 4-6 oz. log goat cheese, crumbled

          Dressing: Whisk together and go to taste:

1/4 cup white wine vinegar

1-2 tablespoons finely minced shallots (start with 1 tablespoon)

2 teaspoons or so fresh thyme, chopped or 3/4 teaspoon dried thyme

2-3 teaspoons Dijon mustard

1/2 cup extra virgin olive oil


     Put barley into pan of 3 quarts water with a tablespoon of salt. 
Bring to boil. Reduce heat and simmer, partly covered, until just
tender, about 25 minutes. Drain and cool. Blanch green beans in
boiling salted water just until crisp tender and bright green.
Don’t overcook. Immediately drain and put in ice water to cool.
Drain. (Can be done ahead). Cut into 1” pieces. Put in bowl
with barley. Mix in corn and tomatoes. Stir in greens.  
Pour dressing over salad and check for seasonings.
You may not need all of the dressing. Salt and pepper to taste.

Sprinkle with goat cheese.