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.

Crunchy Slaw

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Layered Salad

1 head of lettuce, break it up really well
1/2 c. green onions, diced
1 c. thinly sliced celery
1 (8 oz) can sliced water chestnuts
1 pkg frozen peas
mayonnaise
2 Tbs. sugar
1/2 c. parmesan cheese
1 tsp. season salt
1/4 tsp. of garlic salt
1 egg
1/2 lb. bacon crumbled
1 large diced tomato

Layer above 5 ingredients. Spread a layer of mayonnaise over top covering it completely. Sprinkle with p sugar, parmesan cheese, season salt, and garlic salt. Cill overnight. When ready to serve mash a boiled egg and sprinkle on top. Brown bacon and crumble on top of salad. Put quartered tomatoes around edge of salad. Serve and enjoy.

1 head of lettuce, break it up really well
1/2 c. green onions, diced
1 c. thinly sliced celery
1 (8 oz) can sliced water chestnuts
1 pkg frozen peas
mayonnaise
2 Tbs. sugar
1/2 c. parmesan cheese
1 tsp. season salt
1/4 tsp. of garlic salt
1 egg
1/2 lb. bacon crumbled
1 large diced tomato

Layer above 5 ingredients. Spread a layer of mayonnaise over top covering it completely. Sprinkle with p sugar, parmesan cheese, season salt, and garlic salt. Cill overnight. When ready to serve mash a boiled egg and sprinkle on top. Brown bacon and crumble on top of salad. Put quartered tomatoes around edge of salad. Serve and enjoy.

Oriental Chicken Salad

1/2 c. sugar
1 Tbs. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbs. apple cider vinegar
1 Tbs. soy sauce
1 med head of lettuce torn or shredded
2 c. cooked chicken
1 c. salted cashews
1 can (8 oz) sliced water chestnuts; drained
1 pkg. snow peas (6 oz) thawed
1 can 3 oz chow mein noodles
1/4 c. chopped green onions

In a saucepan combine first 7 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In large bowl combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.

1/2 c. sugar
1 Tbs. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbs. apple cider vinegar
1 Tbs. soy sauce
1 med head of lettuce torn or shredded
2 c. cooked chicken
1 c. salted cashews
1 can (8 oz) sliced water chestnuts; drained
1 pkg. snow peas (6 oz) thawed
1 can 3 oz chow mein noodles
1/4 c. chopped green onions

In a saucepan combine first 7 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In large bowl combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.

Crab Salad

1 box (16 oz) small shell pasta
1 to 2 cups sour cream
1 to 2 cups mayonnaise
1 pkg crab or imitation crab meat
1 tsp. celery seed
2 tsp lemon juice
1/4 cup diced celery
Salt and pepper to taste

Cook shells according to pkg directions. Drain well and rinse with cold water. Combine all other ingredients. Refrigerate and serve cold.

1 box (16 oz) small shell pasta
1 to 2 cups sour cream
1 to 2 cups mayonnaise
1 pkg crab or imitation crab meat
1 tsp. celery seed
2 tsp lemon juice
1/4 cup diced celery
Salt and pepper to taste

Cook shells according to pkg directions. Drain well and rinse with cold water. Combine all other ingredients. Refrigerate and serve cold.

Green Salad with Raspberry Dressing

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.

Salad:
Use bag of spring mix greens (I prefer spinach)
1 cup grated swiss cheese
Carmelized Almonds (1/2 c. almonds and 1/2 c. sugar melted in frying pan with 2 Tbs butter)
Raspberry's or any fruit in season, such as, mandarine oranges, pears, apples, dried cranberries, or strawberries
1 carton diced mushrooms
1 lrg. Purple onion, chopped

Mix all together and top with above dressing.

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.

Salad:
Use bag of spring mix greens (I prefer spinach)
1 cup grated swiss cheese
Carmelized Almonds (1/2 c. almonds and 1/2 c. sugar melted in frying pan with 2 Tbs butter)
Raspberry's or any fruit in season, such as, mandarine oranges, pears, apples, dried cranberries, or strawberries
1 carton diced mushrooms
1 lrg. Purple onion, chopped

Mix all together and top with above dressing.

Frog-Eye Salad

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Pretzel Salad

2 cups crushed pretzels
3/4 cups melted butter
3 Tbsp sugar
1 (8oz) cream cheese, softened
1 cup sugar
1 (9 oz) cool whip
1 (6 oz) strawberry or raspberry jello
1 c. boiling water
1 c. cold water
1 (16 oz) pkg. raspberries or strawberries
1 (15 oz) can crushed pineapple

Mix pretzels, 3 tbsp sugar and butter. Press in oblong pan. Bake at 400 for 5-7 minutes. Mix cream cheese and 1 cup sugar. Fold spread onto pretzel mix. Mix 3 c. boiling water with 6 oz. jello. Add 1 cup cold water to jello mix. Add 1 pkg frozen fruit. let partially set. Pour over cream cheese. Let stand for several hours. Makes large salad and serves about 12.

2 cups crushed pretzels
3/4 cups melted butter
3 Tbsp sugar
1 (8oz) cream cheese, softened
1 cup sugar
1 (9 oz) cool whip
1 (6 oz) strawberry or raspberry jello
1 c. boiling water
1 c. cold water
1 (16 oz) pkg. raspberries or strawberries
1 (15 oz) can crushed pineapple

Mix pretzels, 3 tbsp sugar and butter. Press in oblong pan. Bake at 400 for 5-7 minutes. Mix cream cheese and 1 cup sugar. Fold spread onto pretzel mix. Mix 3 c. boiling water with 6 oz. jello. Add 1 cup cold water to jello mix. Add 1 pkg frozen fruit. let partially set. Pour over cream cheese. Let stand for several hours. Makes large salad and serves about 12.

Italian Pasta Salad

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.

Chinese Ramen Noodle Salad:

1 head cabbage, shredded and rinsed thoroughly.
4 green onions, sliced
2 pkg. chicken Ramen noodle, cooked & drained (save seasoning packets)
4 Tbsp. slivered almonds
2 c. diced chicken, cooked
4 tbsp sunflower seeds

Mix above ingredients together in bowl Then add oriental dressing.

Dressing:
¾ c. vegetable oil
4 tbsp sugar
6 tbsp rice vinegar
Ramen Noodle Seasoning packets
Stir still sugar is dissolved. Mix together with above ingredients and refrigerate. Serve cold.

1 head cabbage, shredded and rinsed thoroughly.
4 green onions, sliced
2 pkg. chicken Ramen noodle, cooked & drained (save seasoning packets)
4 Tbsp. slivered almonds
2 c. diced chicken, cooked
4 tbsp sunflower seeds

Mix above ingredients together in bowl Then add oriental dressing.

Dressing:
¾ c. vegetable oil
4 tbsp sugar
6 tbsp rice vinegar
Ramen Noodle Seasoning packets
Stir still sugar is dissolved. Mix together with above ingredients and refrigerate. Serve cold.

Potato Salad:

4 c diced cooked potatoes
1 ½ c sliced celery
2 t snipped parsley or 1 tsp dried parsley
1 t vinegar
1 ½ -2 tsp salt
1 c mayonnaise
1/8 tsp pepper
2 tsp prepared mustard
½ c green onions, chopped
4 to 6 hard boiled eggs

Mix all above ingredients and serve cold.

4 c diced cooked potatoes
1 ½ c sliced celery
2 t snipped parsley or 1 tsp dried parsley
1 t vinegar
1 ½ -2 tsp salt
1 c mayonnaise
1/8 tsp pepper
2 tsp prepared mustard
½ c green onions, chopped
4 to 6 hard boiled eggs

Mix all above ingredients and serve cold.

Broccoli Salad:

1 bunch of broccoli (cut off tough outside bark on stem, then chop into small pieces.)
Dressing:
1 c mayonnaise
½ c sugar
1 c raisins
2 tbsp apple cider vinegar

Mix into chopped broccoli and add raisins, sun flower seeds, etc… and enjoy.

1 bunch of broccoli (cut off tough outside bark on stem, then chop into small pieces.)
Dressing:
1 c mayonnaise
½ c sugar
1 c raisins
2 tbsp apple cider vinegar

Mix into chopped broccoli and add raisins, sun flower seeds, etc… and enjoy.

Spinach Salad:

2 bunches spinach
1 small head lettuce
1 purple onion, thinly sliced
3/4 lb fresh mushrooms
1 c cottage cheese, low fat
¾ lb Swiss cheese grated
½ lb crispy bacon broken in several pieces

Put first 3 ingredients together mix well. Just before serving add cottage cheese, swiss cheese, and bacon. Mix well. Then add Poppy Seed dressing. (See dressing section for recipe)

2 bunches spinach
1 small head lettuce
1 purple onion, thinly sliced
3/4 lb fresh mushrooms
1 c cottage cheese, low fat
¾ lb Swiss cheese grated
½ lb crispy bacon broken in several pieces

Put first 3 ingredients together mix well. Just before serving add cottage cheese, swiss cheese, and bacon. Mix well. Then add Poppy Seed dressing. (See dressing section for recipe)