Mexican Chopped Salad

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

Balsamic Vinaigrette

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

Vegetable Melange Salad with Buttermilk Dressing

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Tomatillo Ranch Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

Raspberry Dressing

1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

Close to Olive Garden’s dressing:

12 c. white vinegar
1/3 c. vegetable oil
2 ½ tbsp grated Romano cheese
2 tbs. beaten egg
1 tsp lemon juice
¼ tsp dried parsley flakes
Pinch dried crushed red pepper flakes
1/3 c water
¼ cup. Corn syrup
2 tbsp dry pectin
1 ¼ tsp salt
½ tsp minced garlic
Pinch dried oregano

Combine in blender on low, 30 sec. Chill at least 1 hour. Makes ½ cups or 12 servings

12 c. white vinegar
1/3 c. vegetable oil
2 ½ tbsp grated Romano cheese
2 tbs. beaten egg
1 tsp lemon juice
¼ tsp dried parsley flakes
Pinch dried crushed red pepper flakes
1/3 c water
¼ cup. Corn syrup
2 tbsp dry pectin
1 ¼ tsp salt
½ tsp minced garlic
Pinch dried oregano

Combine in blender on low, 30 sec. Chill at least 1 hour. Makes ½ cups or 12 servings

Poppy Seed Dressing

1 ½ tbs. poppy seed
1 ½ cup oil
1 ½ tsp. salt
¾ tsp prepared mustard
3/4 cup red wine vinegar
3/4 cup sugar
1 ½ Tbs. grated onion

Mix all ingredients using mason jar or convenient serving container. Serve over favorite salad recipes.

1 ½ tbs. poppy seed
1 ½ cup oil
1 ½ tsp. salt
¾ tsp prepared mustard
3/4 cup red wine vinegar
3/4 cup sugar
1 ½ Tbs. grated onion

Mix all ingredients using mason jar or convenient serving container. Serve over favorite salad recipes.