#1 SPINACH SALAD
1 lb. spinach
1 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
1 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
1 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
1 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
1 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.