Ensalada Russa - Summer Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 -8 idaho potatoes, peeled
• 6 eggs
• 1 cup pimento stuffed olive
• 1 cup of cooked green sweet peas
• 1 slice pimentos (optional)
• 2 cans tuna in olive oil, drained (the best one to use is the one imported from spain)
• 2 -3 tablespoons mayonnaise

Recipe

• 1 peel the potatoes and wash them. boil the potatoes and eggs in the same pot if you want or in separate pots. the potatoes will be done once you stick a fork in them and they break apart easily. drain and set aside to cool.
• 2 boil the green sweet peas in a pot. drain and set aside.
• 3 in the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
• 4 peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) i find that it is easier to remove the egg shell under cold running water. put one egg aside and cut the remaining eggs into very small pieces.
• 5 check to see if potatoes are cool enough. if they are you will need a mixing bowl. put the potatoes in the bowl and mash them with masher (do not use a mixer) mash the potatoes until there are a few lumps.
• 6 add the tuna, eggs, peas, and olives. mix all these ingredients thoroughly together using an"under and over" motion so all ingredients are mixed well.
• 7 add the mayonnaise a little at a time. i usually only need to use 2 tbsp of it. mix in the mayonnaise until blended together. you don't want too much mayonnaise in this salad.
• 8 once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
• 9 you can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
• 10 refrigerate for a few hours or overnight and serve at your favorite bbq gathering.

Garden Vegetable Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 medium tomatoes, quartered
• 1 medium green pepper, julienned
• 1 medium onion, sliced and separated into rings
• 1/3 cup cider vinegar
• 1/4 cup sugar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1 large cucumber, peeled and sliced

Recipe

• 1 in a large bowl, combine the tomatoes, green pepper and onion. in a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. boil for 1 minute.
• 2 pour over vegetables. let stand until mixture comes to room temperature. stir in the cucumber. cover and refrigerate for 2 hours or until chilled.

Greek Style Quinoa Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups quinoa
• 3 cups fat-free low-sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 teaspoon mint, minced
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon sherry wine vinegar
• 1/2 teaspoon salt
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup yellow cherry tomato, quartered
• 1/2 cup orange bell pepper, sliced thin
• 1 cup radicchio, sliced thin
• 1/2 cup cucumber, chopped
• 1/2 cup feta cheese
• 1/4 cup kalamata olive, pitted and chopped
• 2 tablespoons shallots, minced

Recipe

• 1 if using untoasted quinoa place in a large bowl, cover with lukewarm water.
• 2 let stand for 5 minutes, drain, rinse well.
• 3 if using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
• 4 in a large sauce-pot bring chicken broth to a boil.
• 5 stir in quinoa.
• 6 cover, reduce heat to medium low-you want it simmering.
• 7 cook for 15 to 20 minutes, or until the chicken broth is absorbed.
• 8 uncover and fluff well.
• 9 cool to room temperature.
• 10 in a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
• 11 whisk well.
• 12 add the remaining ingredients, tossing well.
• 13 serve at room temperature.
• 14 for a vegetarian version use vegetable stock.

Dressed Egg Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup cream
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vinegar
• 1/4 lettuce, shredded
• 4 hard-boiled eggs, , peeled and sliced

Recipe

• 1 place the lettuce in the bottom of a sallad bowl and place sliced boiled eggs on top as shown in the picture.
• 2 combine all other ingredients in a cup and them pour over the sallad.
• 3 serve.

Kohlrabi And Cucumber Salad With Cashew Wasabi Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups kohlrabi, peeled and sliced
• 1 1/2 cups cucumbers, halved, seeded, and sliced
• 5 sprigs dill weed, divided
• 4 tablespoons raw cashew nuts
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon wasabi paste
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon salt

Recipe

• 1 in a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
• 2 in a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. adjust the taste with salt and maple syrup.
• 3 pour the dressing over the vegetables and toss well.
• 4 refrigerate for a couple of hours or longer, infuse love and serve!

Garden Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup baby romaine lettuce
• 3 grape tomatoes
• 6 slices cucumbers
• 2 tablespoons light balsamic vinegar
• 2 tablespoons feta cheese
• 1 tablespoon red onion

Recipe

• 1 toss.

Low Fat Greek Salad Dressing(ww)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 tablespoons fresh lemon juice
• 4 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder or 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 1/4 cup fat-free chicken broth

Recipe

• 1 blend all the ingredients and let it sit a couple of hours .

Dressing For Spinach Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1/2 cup vegetable oil
• 1/4 cup balsamic vinegar
• 1/2 cup sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seed

Recipe

• 1 whisk all ingredients together until thoroughly incorporated.
• 2 pour over prepared spinach salad.
• 3 toss.
• 4 ***note***maywant to prepare a little in advance of use in order to allow time for the sugar to dissolve.

Kolb's House Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 cups salad oil
• 2 cups creole mustard
• 1 cup water
• 1 cup cider vinegar
• 3 tablespoons sugar

Recipe

• 1 combine all ingredients and mix well. if desired increase or decrease mustard and/or sugar to taste.

Mardi Gras Rice Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/3 cups water
• 2/3 cup uncooked rice
• 8 slices bacon
• 1/2 cup ham, cubed
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 1 cup fresh tomato, chopped
• 1/2 cup italian salad dressing
• 1 teaspoon dried thyme
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1 minced garlic clove

Recipe

• 1 prepare the rice in a medium saucepan, by bringing the water to a boil. stir in rice. cover and reduce heat. simmer 20 minutes.
• 2 after the rice is done and cooled, in a large bowl combine cooked rice with with ham, bacon, celery, tomato, onion, and bell pepper. toss well.
• 3 in a small bowl, prepare the dressing by whiskin together salad dressing, thyme, chili powder, salt, and garlic.
• 4 pour over salad and toss to coat.
• 5 cover and refrigerate until ready to serve. add crumbled bacon immediately prior to serving.

Kohlrabi And Carrot Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons very finely chopped onions
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped parsley
• black pepper
• 1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
• 2 medium carrots, shredded

Recipe

• 1 in a bowl, combine dressing ingredients and mix well.
• 2 add kohlrabi and carrots and toss to mix.

Dressing For A Superb Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons sour cream ((regular or light))
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• pepper

Recipe

• 1 whisk or shake together all ingredients.
• 2 serve over salad.

No Cook Fresh Tomato Pasta Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb baby pasta shells
• 8 plum tomatoes, chopped
• 1/4 cup chopped fresh basil leaf
• 1/2 cup fat-free italian salad dressing
• 1/4 cup lowfat parmesan cheese

Recipe

• 1 cook pasta, as desired.
• 2 while pasta is cooking, combine tomatoes, basil, dressing and cheese in a large bowl.
• 3 add drained pasta to sauce and toss to coat.

Dressed Up Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 medium red potatoes (boiled until just tender)
• 1/2 lb bacon (cut into bite size pieces)
• 1 cup mayonnaise (do not use miracle whip or salad dressing)
• 3 green onions, diced or you can use chives
• salt
• pepper
• onion salt
• 1 cup shredded cheese

Recipe

• 1 cut potatoes into bite size pieces and season well.
• 2 mix in mayonaise and onions and put into a baking dish.
• 3 top with bacon and then with cheese.
• 4 bake in 350 degree oven until hot all the way through, bacon is cooked and cheese is melted.
• 5 this is really good!

Corn And Tomato Salad

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 6 large ears corn, husked
• 5 tablespoons olive oil, divided
• 3 garlic cloves, finely chopped
• 1/2 cup fresh basil, thinly sliced and divided
• 5 plum tomatoes, seeded and chopped
• 3 tablespoons balsamic vinegar
• salt and pepper, to taste

Recipe

• 1 remove corn kernels from cob.
• 2 heat 2 tablespoons olive oil in a skillet over medium-high heat. add garlic and saute 1 minute. add corn and saute for an additional 5 minutes.
• 3 add 1/4 c of basil and transfer mixture to a large bowl.
• 4 cool slightly.
• 5 stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.
• 6 season with salt and pepper.
• 7 chill for 3-8 hours before serving.

Ensalada Con Quinoa De Peru

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups raw quinoa
• 2 quarts water
• 1/2 cup water
• 1/3 cup lime juice
• 2 fresh aji chilies, stems and seeds removed, chopped finely
• 2/3 cup olive oil
• 2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes
• 1 large tomato, seeds removed, cubed
• 8 green onions, only, sliced
• 1/3 cup fresh italian parsley, minced
• 1/3 cup mint, fresh minced
• salt and black pepper
• 2 heads bibb lettuce, shredded
• 3 hard-boiled eggs, sliced thinly
• 2 fresh ears of corn, cooked, cut into 2-inch rounds
• 1 cup black olives, thickly sliced

Recipe

• 1 rinse the quinoa under cold running water until the water runs clear.
• 2 combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
• 3 drain, transfer the quinoa to a bowl and chill.
• 4 whisk together the lime juice, the chiles, and the olive oil and set aside.
• 5 combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
• 6 pour the lime juice mixture over the top and toss again.
• 7 add salt and freshly ground black pepper to taste.
• 8 to serve the salad, place a mound of shredded bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

Mr. Food Taco Pasta Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces spiral shaped pasta (twists)
• 1 lb ground beef
• 1 (1 1/2 ounce) envelope taco seasoning mix
• 3/4 cup water
• 1 tomato, chopped
• 1/2 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup black olives, drained, pitted and sliced (optional)
• 3/4 cup taco sauce or 3/4 cup salsa
• 4 cups shredded lettuce
• 1 avocado, peeled and cubed
• crushed corn chips, for topping

Recipe

• 1 cook pasta according to package directions. rinse with cold water and dain well. place in large bowl.
• 2 brown the beef in a large skillet, stirring to break up clumps, until no pink remains. drain off the fat and add the taco seasoning mix and water. stir; bring to a boil. reduce heat and simmer, uncovered, approximately 10 minutes. drain.
• 3 toss pasta gently with beef mixture, tomato, onion, cheese and olives. add taco sauce or salsa; mix gently.
• 4 serve on a bed of shredded lettuce topped with avocado and crushed corn chips. serve warm or chilled.

Easy Red Salad Dressing

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 can tomato soup
• 1 cup sugar
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1/2 cup cider vinegar
• 1 clove garlic, crushed

Recipe

• 1 mix all ingredients in a sauce pan.
• 2 simmer 15 min.
• 3 then cool, bottle and refrigerate.

Greek Tomato Salad

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 4 fresh tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, cut into 1/2 ",pieces
• 1/2 cup chopped red onion
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1 tablespoon chopped fresh oregano
• 1/4 cup kalamata olive
• 1/2 cup feta cheese, crumbled (i use the fat free type)

Recipe

• 1 mix together vinegars, oil, salt and oregano.
• 2 add other ingredients.
• 3 marinate several hours in refrigerator to allow flavors to blend.
• 4 serve.

Garden Ranch Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 8 ounces fat free cream cheese
• 8 ounces light ranch salad dressing, any brand
• 4 tablespoons fresh basil, chopped
• 4 tablespoons fresh parsley, chopped
• 3 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• salt & pepper

Recipe

• 1 in a large bowl, blend the ranch dressing, cream cheese and all herbs with an electric mixer on low.
• 2 season with salt and pepper to your own taste.
• 3 serve with your favorite vegetables, crackers or chips.

Garden Pasta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 cup miracle whip
• 1/4 cup fresh parsley, chopped (i usually use 4 t. dried)
• 1 teaspoon dried basil leaves, crushed
• 1 garlic clove, minced
• 1 (8 ounce) package sharp cheddar cheese, cubed
• 2 cups broccoli florets
• 1 cup corkscrew macaroni, cooked and drained (i use tri-color)
• 2 medium tomatoes, cut into thin wedges
• 2 -3 sliced cooked bacon (everything is better with bacon, right?!) (optional)

Recipe

• 1 combine dressing, parsley, basil, and garlic; mix well.
• 2 add cheese, broccoli, and noodles; mix lightly.
• 3 chill.
• 4 spoon on salad plate; surround with tomatoes.

Greek Taboule Salad

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 (5 1/4 ounce) package near east taboule wheat salad
• 2 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1 large tomato, chopped
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
• romaine lettuce leaf
• lemon wedge

Recipe

• 1 in large bowl, combine wheat salad mix and contents of spice sack. stir in 1 cup boiling water and oil. let stand 30 minutes.
• 2 stir cheese, tomato, basil and lemon juice into wheat mixture. cover; chill 2 hours before serving. serve with freshly ground black pepper, if desired.

Lemon Tuna Quinoa Salad

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup quinoa
• 9 ounces tuna
• 2 raw garlic cloves
• 2 medium whole tomatoes, red, ripe
• 3/4 cup shredded carrot
• 2 medium spring onions or 2 medium scallions
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt

Recipe

• 1 cook quinoa in water. set aside.
• 2 chop vegetables and add to cooked quinoa.
• 3 in a separate bowl, mix lemon juice, zest, garlic and olive oil. toss with quinoa, vegetables and tuna.
• 4 serve.

Maqloobeh

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 roasting chicken, cut into 8 pieces
• 1 head cauliflower, cut into medium-size pieces
• 1 eggplant, cut into half-inch slices
• 1 cup finely chopped onion
• 1 teaspoon minced garlic
• 4 cups rice (preferably basmati rice)
• 3 tablespoons spices (cumin, garlic powder, cinnamon, curry powder)
• 1/2 cup pine nuts
• 1/2 cup of peeled almonds
• 1 cup finely chopped fresh parsley, for garnish
• 2 tablespoons extra virgin olive oil
• 8 cups water
• 2 cups cooking oil

Recipe

• 1 in a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
• 2 add the chicken, the mixed spices, and season with salt and pepper to taste. cover with water and bring to a boil. adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
• 3 while the chicken is cooking, heat the cooking oil in a frying pan.cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. deep-fry the vegetables until they are golden brown.
• 4 when the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and save it. we will use this stock to cook the rice.
• 5 rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. add the rice and add the chicken stock. cover and simmer until rice is cooked.
• 6 remove the pan from the heat.
• 7 when you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. flip the saucepan upside-down. now, you have the saucepan upside-down on top of the serving tray. slowly lift the saucepan up. all ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
• 8 garnish with the chopped parsley.
• 9 toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. drain the oil and garnish the tray with the nuts and the almonds.
• 10 serve hot with salad and/or plain yogurt.

Garden-fresh Pasta Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (16 ounce) package bow tie pasta, uncooked
• 2 cups broccoli florets
• 1 small red onion, thinly sliced
• 1 medium red pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 (8 ounce) bottle sun-dried tomato vinaigrette dressing
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of pasta cooking time.
• 2 drain; rinse under cold running water.
• 3 drain well; place in large bowl.
• 4 add red onion, red pepper, and cherry tomatoes; mix lightly.
• 5 add dressing; toss to coat. cover.
• 6 refrigerate at least 1 hour.
• 7 stir gently just before serving; sprinkle with the parmesan cheese.

Garden Salad Tabouli

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1 cup heartland bulgar wheat
• 1 cup boiling water
• 1/4 cup olive oil
• 1/3 cup lemon juice
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano, leaves
• 1 dash cayenne pepper
• 1/4 cup green onion, chopped
• 1 bunch fresh parsley, chopped
• 1 large tomato, chopped
• 1 (2 1/4 ounce) can black olives, sliced
• 1 cucumber, peeled and chopped

Recipe

• 1 in medium bowl, pour boiling water over bulgur wheat.
• 2 let sit for 1/2 hour.
• 3 mix in shaker, oil lemon juice, salt, garlic powder, oregano and cayenne pepper and shake well.
• 4 mix bulgur wheat and vegetables, pour in oil mixture, stir well.
• 5 serve over a bed of lettuce.
• 6 best if refrigerated for several hours before serving.

Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup red wine vinegar
• 1 teaspoon lime juice
• 1 tablespoon fresh basil, shredded
• 3 cloves garlic, crushed
• salt & freshly ground black pepper
• 1/4 cup extra virgin olive oil

Recipe

• 1 whisk together.
• 2 you may let it sit overnight to let flavors develope, or serve w/ a salad.

Low Fat Fruity Balsamic Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup currant jelly (or raspberry, cranberry, blueberry, cherry preserves)
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 teaspoons dijon mustard
• 1 garlic clove, minced
• 1/8 teaspoon salt
• pepper, to taste

Recipe

• 1 whisk all ingredients together in a small bowl except for salt and pepper. season to taste. serve over your favorite salad greens.

Low Fat Confetti Corn Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 cups corn (frozen or canned drained)
• 2 cups cucumbers (diced)
• 1 celery rib
• 1 onion (medium diced)
• 1/2 green pepper (or red diced)
• 1 tomato (skinned, seeded, diced, and dried on paper towel)
• 1 cup low fat greek yogurt
• 3/4 cup light mayonnaise
• 1 teaspoon mustard powder
• 1 -2 tablespoon sugar
• 1/4 cup vinegar (i use apple cider vinegar)
• 1 teaspoon season salt
• 1 teaspoon garlic powder

Recipe

• 1 chop all veggies to the size of the corn kernels.
• 2 or as small as you desire.
• 3 put in bowl.
• 4 refrigerate.
• 5 mix dressing in separate bowl.
• 6 refrigerate.
• 7 before serving, drain veggie bowl of "veggie" water.
• 8 add dressing.
• 9 serve.

Florida Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 6 cups salad greens (or to taste)
• 3/4 cup chopped green olives
• 1/2 cup chopped onion
• 1 cup grape tomatoes
• vinaigrette, of choice (we use good seasons)
• parmesan cheese
• crumbled blue cheese

Recipe

• 1 place salad greens in lrg bowl.
• 2 toss with onions,olives,tomatos,vinegrette˜o and parmagian cheese.
• 3 (you want to add enough parmagian cheese to be able to see it) serve with crumbled blue cheese on side for guests to add as light or heavy as they like this is best if made immediately before serving.
• 4 enjoy!

Crepes With Sour Cream And Strawberries

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup flour, sifted
• 2 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten slightly
• 1 1/4 cups milk
• 3 tablespoons milk
• 3 tablespoons salad oil
• 1 cup sour cream
• 1 1/2 tablespoons sugar
• 1 tablespoon grand marnier
• 2 tablespoons butter
• 2 cups capped and sliced strawberries
• powdered sugar (to garnish)

Recipe

• 1 crepes:.
• 2 combine flour, sugar, baking powder and salt in mixing bowl.
• 3 add eggs, milk and oil to dry ingredients.
• 4 mix only until moistened.
• 5 pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
• 6 turn and brown other side.
• 7 place on waxed paper.
• 8 crepes may be made ahead and frozen with wax paper between them.
• 9 filling:.
• 10 combine sour cream, sugar, and grand marnier. spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
• 11 roll up and arrange in long, shallow dish.
• 12 cover and refrigerate until serving time.
• 13 to heat, melt butter in a skillet or crepe pan over medium high heat.
• 14 heat crepes carefully.
• 15 add remaining strawberries and heat only until completely warmed.
• 16 place 2 or 3 crepes on dessert plate and garnish with powdered sugar.

Greek Style Tomato And Feta Salad

Lemon Tahini Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/4 cup lemon juice
• 3 tablespoons oil
• 2 tablespoons sesame tahini
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 garlic clove
• 1 pinch salt and pepper

Recipe

• 1 combine all the ingredients in a blender.
• 2 blend until smooth.
• 3 carry in an airtight plastic bottle.
• 4 shake before using.

Dressing For Pasta Or Potato Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup real hellmann mayonnaise
• 2 tablespoons vinegar
• 1 tablespoon mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 stir all ingredients together.
• 2 mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc.

Gluten Free Tempura Batter

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 3/4 cup gluten-free flour (gluten-free flour blend)
• 1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup milk
• 2 eggs
• 2 tablespoons cooking oil

Recipe

• 1 mix dry ingredients in a bowl.
• 2 mix liquid ingredients in separate bowl.
• 3 combine dry and liquid ingredients and mix well. let stand for 10 minutes.
• 4 for chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
• 5 drop battered chicken balls into deep fryer preheated to 375°f.
• 6 cook until golden brown.
• 7 as you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. they make a wonderful crispy accent to a salad.

Garden Salad With Cranberries, Pine Nuts, And Bacon

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dijon mustard
• 5 cups mixed baby greens or 5 cups mesclun
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1/4 cup chopped red onion
• 1/2 cup crisp cooked bacon, crumbled
• 1/2 cup toasted pine nuts, toasted
• 1/2 cup dried cranberries

Recipe

• 1 whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• 2 toss with the baby greens or mesclun until the leaves are nicely coated.
• 3 toss again with the tomatoes.
• 4 place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

Greek Style Romaine Salad With Lemon And Fresh Dill

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 6 cups shredded romaine lettuce
• 1/2 cup fresh dill, snipped
• 4 scallions, thinly sliced
• 4 ounces feta cheese, crumbled

Recipe

• 1 in a large bowl, whisk together the lemon juice oil and salt.
• 2 add the lettuce, dill and scallions, tossing well. add the feta and toss again.

Dressing For Loretta's Broccoli Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mayonnaise
• 2 tablespoons sugar
• 3 tablespoons apple cider vinegar

Recipe

• 1 mix well. use to dress salad just before serving.

Ensalada Palmito Recipe (hearts Of Palm Salad)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 (14 ounce) cans hearts of palm
• lettuce leaf
• 1 lime, juice of, fresh
• salt
• fresh ground black pepper
• 1 large vine ripened tomato, chopped (optional)
• 1 red bell peppers, chopped (optional) or 1 yellow bell pepper (optional)
• mayonnaise (posted separately) (optional)

Recipe

• 1 cut the heart of palm into small bite sized pieces and place on lettuce lined plates. squeeze lime juice over the hearts of palm. add a tiny dash of salt and fresh pepper.
• 2 the optional ingredients can be added together or individually. mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.

Lemon Vinaigrette

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons grated parmesan cheese
• 2 minced garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 2/3 cup olive oil
• 1/2 shallot, finely chopped

Recipe

• 1 in a small bowl combine first six ingredients.
• 2 gradually whisk in olive oil until well blended.
• 3 stir in shallots.
• 4 drizzle over salad and toss to coat and serve immediately if serving salad.
• 5 i like to let the flavours marry overnight for a stronger flavour.

Kale Salad With Avocado For Two

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 bunch kale (destemmed and cut bite size)
• 2 tablespoons red onions, diced
• 2 tablespoons red peppers, diced
• 2 tablespoons green onions, sliced short
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 avocado (remove pit and squeeze out of skin)
• 1 pinch salt
• 2 plum tomatoes, chopped

Recipe

• 1 place all ingredients except tomatoes in a medium large mixing bowl.
• 2 with your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
• 3 continue until kale is a dark glistening green about 3 minutes.
• 4 lightly toss in tomatoes and serve.

Creole Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 ripe tomatoes, cut into 1/4-inch thick slices (about 2 lbs)
• 1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon fresh mint, thinly sliced
• 2 teaspoons fresh chives, chopped
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon fresh garlic, minced

Recipe

• 1 to prepare salad, alternate tomato and onion slices on a platter. sprinkle with salt. top with mint and chives.
• 2 to prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. cover tightly; shake vigorously.
• 3 drizzle vinaigrette over salad and serve it at room temperature.

Garden Potato Salad

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 large potatoes, cooked, peeled, and cubed (about 3 pounds)
• 4 large eggs, hard-cooked and sliced
• 2 celery ribs, diced
• 5 green onions with tops, sliced
• 6 radishes, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs, beaten
• 1/4 cup vinegar
• 1/4 cup sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1 cup low-fat mayonnaise or 1 cup miracle whip

Recipe

• 1 in a large bowl, combine potatoes, hard-cooked eggs, celery, green onions, radishes, 1 tsp salt, and pepper; set aside.
• 2 for dressing, combine beaten eggs, vinegar, sugar, dry mustard, and 1/2 tsp salt in a saucepan.
• 3 cook and stir over medium heat until thickened (stir continually or it will get lumpy).
• 4 cool and stir in mayonnaise; mix well.
• 5 pour over potato mixture; toss to coat.
• 6 refrigerate for a few hours.

Dressing #2 (almond Dressing)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2/3 cup almonds or 2/3 cup raw cashews or 2/3 cup sunflower seeds
• 2/3 cup water
• 1/4 cup fresh lemon juice (buy 2 lemons)
• 2 tablespoons nutritional yeast
• 1 tablespoon braggs liquid aminos
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground dill

Recipe

• 1 blend all ingredients until creamy.
• 2 stir before serving.
• 3 thin with water, if desired.

Hold The Mayo Tuna Salad Sandwich

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans tuna in olive oil, drained and flaked
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 teaspoon grated lemon peel
• 2 teaspoons fresh lemon juice
• 1 tablespoon capers
• 2 tablespoons diced red onions
• 2 tablespoons finely chopped kalamata olives
• 1 tablespoon finely chopped parsley
• salt
• fresh ground black pepper
• 8 slices seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
• sliced avocado
• sliced tomato

Recipe

• 1 in a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
• 2 season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
• 3 make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
• 4 layer the tuna salad on 4 slices, followed by avocado and tomato.
• 5 top with remaining bread, oil side down.

Lemon Vinaigrette Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup extra virgin olive oil
• 2/3 cup lemon juice
• 2 tablespoons dijon mustard
• 2 teaspoons sugar
• 1/2 finely chopped green onion
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 combine all ingredients in a cruet and shake well.
• 2 for best results, chill about 1-2 hours to combine flavors.
• 3 serve.

Italian Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup italian salad dressing
• 1/4 cup lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 combine all ingredients and marinade meat over night.
• 2 makes about 3/4 cup marinade.

Italian Marinated Mushrooms

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 lb small button mushrooms
• 1 tablespoon lemon juice
• 1 bottle low-fat italian salad dressing or 1 bottle fat-free italian salad dressing

Recipe

• 1 lightly wash mushrooms.
• 2 in a plastic ziplock bag, place lemon juice and mushrooms and shake until coated (this will help the mushrooms keep their color).
• 3 place mushrooms in a small jar or bowl and add italian dressing, mix until throughly coated.
• 4 chill for about an hour and serve.

Corn And Crab Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 1/2 ounces canned sweet corn
• 8 1/2 ounces imitation crab sticks
• 5 hard-boiled eggs
• 7 ounces mayonnaise
• salt, to taste

Recipe

• 1 chop boiled eggs and crab sticks.
• 2 add corn and salt.
• 3 stir mayonnaise into the salad.
• 4 mix the salad and refrigerate for 30 minutes.

Greek Vegetable Salsa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 lb tomato, peeled and diced
• 1/2 cup cucumber, peeled and diced
• 1/2 cup purple onion, minced
• 1 (3 1/4 ounce) can sliced ripe olives
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon chopped dried rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup crumbled feta cheese

Recipe

• 1 stir together first 5 ingredients.
• 2 whisk together lemon juice and next 5 ingredients.
• 3 toss together tomato mixture and oil mixture; sprinkle with feta cheese.
• 4 cover and chill.

Kohlrabi Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 5 kohlrabi, about 1 . 2 kgs
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon caster sugar
• 1 tablespoon light soy sauce

Recipe

• 1 peel kohlrabi with a sharp knife until flesh is revealed.
• 2 using a mandolin, slice into 2mm slices, then cut into matchsticks.
• 3 combine with remaining ingredients and 1 tsp sea salt in a large bowl.
• 4 adjust seasoning to taste .

Greek Style Deviled Eggs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 6 eggs
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 1 teaspoon prepared mustard
• 1 teaspoon vinegar
• 2 tablespoons feta cheese
• 1 tablespoon kalamata olive, finely chopped
• 2 teaspoons oregano, fresh
• black pepper

Recipe

• 1 drop eggs in boiling water.
• 2 wait for temp to go back up.
• 3 start timer for 14 min.
• 4 cool in ice water.
• 5 boil another 4-5 min.
• 6 allow to cool.
• 7 halve eggs lenghtwise and remove yolks.
• 8 set whites aside.
• 9 place yolks in a bowl; mash with a fork.
• 10 add mayo, mustard, vinegar; mix well.
• 11 fold in feta, olives, and oregano.
• 12 stuff egg whites with yolk mixture.
• 13 garnish with black pepper.

Greek Vegetable Wrap

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon fresh lemon juice
• 2 tablespoons coarsely grated parmesan cheese
• 2 teaspoons chopped fresh mint leaves
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 -2 cucumber, peeled and diced
• 1 large ripe tomato, coarsely chopped
• 1/2 cup chopped vidalia onion
• 10 kalamata olives, halved and pitted
• 2 cups shredded romaine lettuce, preferably hearts
• 1/3 cup crumbled feta cheese
• salt & fresh ground pepper
• 2 large burrito size flour tortillas (warmed)

Recipe

• 1 in a large bowl, add the lemon juice, parmesan cheese, mint, and garlic; stir to combine.
• 2 add the olive oil; whisk to combine.
• 3 add the cucumber, tomato, onion, and olives; toss to combine.
• 4 add the romaine lettuce and feta cheese; toss to combine.
• 5 season with salt and pepper to taste.
• 6 spoon half of the salad mixture onto the lower third of each tortilla; make sure the filling does not reach the edge of the tortilla.
• 7 wrap up burrito style (fold in the two sides of the tortilla and roll-up the tortilla away from you).
• 8 cut in half on the bias and serve immediately.

Lemon Vinaigrette Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)
• 2 garlic cloves, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon fresh ground pepper (to taste)
• 1/8 teaspoon salt (to taste)

Recipe

• 1 whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. adjust the seasonings to taste.
• 2 let sit for an hour or so, and then whisk again before serving.

Hot Mexican Potato Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb tiny new potatoes
• 1/4 cup picante sauce
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup roma tomato, chopped
• 1/2 cup black olives, sliced
• 2 green onions, sliced
• 1 tablespoon fresh cilantro, snipped

Recipe

• 1 boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) drain and cut into quarters when cooled down.
• 2 meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. cook, uncovered, on high for one minute or until heated through.
• 3 add sauce to cooked potatoes. stir in tomatoes, olives, green onion and cilantro. toss to coat and serve.

Crepes Suzette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup butter, melted and cooled or 1/4 cup salad salad oil
• 2 eggs
• 2 egg yolks
• 1 1/2 cups milk
• 3/4 cup sweet butter
• 1/2 cup sugar
• 1/3 cup grand marnier
• 1/4 cup orange zest
• 1/2 cup sweet butter
• 3/4 cup sugar
• 2 tablespoons shredded orange rind
• 2/3 cup orange juice
• 2 oranges, peeled and sectioned
• 1/2 cup grand marnier

Recipe

• 1 make crepes: in medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. beat in remaining milk until mixture is well blended.
• 2 refrigerate, covered, at least 30 minutes.
• 3 meanwhile, make orange butter: in small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. add 1/3 cup grand marnier and 1/4 cup orange peel; beat until well blended. set aside.
• 4 make orange sauce: in large skillet, melt sweet butter. stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. add orange sections and 1/2 cup grand marnier. keep warm.
• 5 to cook crepes: slowly heat 8-inch skillet until a drop of water sizzles and rolls off. for each crepe, brush skillet lightly with butter. pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• 6 coook until lightly browned--about 30 seconds; turn, and brown other side. turn out onto wire rack.
• 7 spread each crepe with orange butter, dividing evenly. fold each in half, then in half again. when all are folded, place in orange sauce in chafing dish or skillet; cook over low heat until heated through.
• 8 to serve: gently heat 3 tablespoons grand marnier in small saucepan just until vapor rises. ignite with match, and pour over crepes. serve flaming. makes 6 to 8 servings.
• 9 mccalls cookbook.

Kohlrabi Slaw

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 small kohlrabi
• 1 cup radish
• 1 tablespoon wine vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil

Recipe

• 1 peel two small kohlrabi.
• 2 shred the kohlrabi and radishes. you may use a food processor for this. i hand grate using a cheese grater.
• 3 mix 1 tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. whisk in 2 tablespoons olive oil.
• 4 add shredded veggies and toss.
• 5 chill for 30 minutes or more.

Easy Ranch Potato Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (1 ounce) packet hidden valley ranch dressing mix
• 1/2 cup mayonnaise
• 1/4 cup water
• 3 lbs small red potatoes (boiled & cubed)
• 4 -5 slices bacon, fried crisp and then crumbled (or use hormel bacon pieces (about 1/2 jar)
• 1 bunch green onion
• 1 cup sliced celery

Recipe

• 1 combine dressing mix with mayonnaise and water.
• 2 you may also use the bottled ranch dressing.
• 3 in place of the ranch mix, mayo,& water.
• 4 add potatoes, celery, bacon, and onions.
• 5 toss to coat.
• 6 chill.

Lemon Tossed Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup preserved lemon
• 3 teaspoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• 1/4 cup minced fresh mint
• 2 teaspoons minced fresh parsley
• 1 clove garlic
• 1/4 teaspoon pepper
• 6 plum tomatoes
• 1 green pepper
• 1 red onion
• 1 avocado, peeled and cut into 1/2 inch cubes
• 1 cup kalamata olive
• 4 ounces feta
• 6 cups mixed salad greens

Recipe

• 1 rinse the preserved lemons, remove and discard pulp.
• 2 cut rind into thin strips.
• 3 whisk together lemon juice and the next 5 ingredients, adding lemon rind, tomato and the next 5 ingredients.
• 4 toss well and chill for 1 hour.
• 5 serve over greens.

Lemon Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon minced fresh garlic
• 3/4 teaspoon kosher salt
• freshly cracked black pepper
• 3/4 teaspoon fresh thyme leave

Recipe

• 1 gently stir the first five ingredients together, do not emulsify. just before serving, add the fresh thyme leaves.

Dressing For Shellfish Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup mayonnaise
• 1/3 cup chili sauce
• 2 tablespoons chopped parsley
• 2 tablespoons green onions, minced
• 1/3 cup heavy cream, whipped
• salt, to taste
• 1 tablespoon lemon juice

Recipe

• 1 mix together the mayonnaise, chili sauce, parsley, green onion, salt, and lemon juice.
• 2 gently fold in the whipped cream.
• 3 refrigerate.

Greek Style Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup red wine vinegar
• 1 teaspoon coarse salt
• 1/2 teaspoon dried oregano
• fresh ground pepper
• 1/2 cup olive oil
• 12 ounces romaine lettuce hearts, leaves separated
• 1/2 cup pitted kalamata olive, drained
• 1/2 cup pepperoncini pepper, drained
• 1/2 cup caper berries, drained
• 2 medium tomatoes, cut in 1-inch wedges
• 2 kirby cucumbers, halved lengthwise, and cut into 1-inch pieces
• 1 medium red onion, halved lengthwise, and crosswise, then thinly sliced
• 4 ounces feta cheese

Recipe

• 1 make the dressing: whisk the vinegar, salt and oregano, and season with pepper. add oil in a slow, steady stream, whisking until emulsified.
• 2 assemble the salad: arrange the lettuce on a platter. scatter olives, pepperoncini, caper berries, tomatoes, cucumbers, onion, and feta over the top. drizzle with dressing.

Easy Raspberry Vinaigrette - 5 Ingredients

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup whole raspberries (whole, fresh, or frozen)
• 1/4 cup raspberry vinegar
• 1/4 cup honey
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
• 1/2 cup olive oil

Recipe

• 1 place raspberries, vinegar, honey and thyme in blender. turn on blender and mix well. with blender running, slowly add oil. dressing will thicken as the mixture emulsifies.

Garden Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 lb garden salad
• 5 slices red onions
• 6 black olives
• 4 banana peppers
• 1/2 cup crouton
• 1 small tomato, quartered
• freshly grated parmesan cheese

Recipe

• 1 chill one salad bowl in freezer for at least 30 minutes.
• 2 place bag of salad in bowl.
• 3 place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons.
• 4 add freshly grated parmesan cheese.

Kohlrabi Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 medium kohlrabi, bulbs
• 1 large carrot, peeled
• 1 teaspoon fennel seed
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon kosher salt (to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 small garlic clove, pressed (optional)
• 2 tablespoons olive oil
• 1 teaspoon toasted sesame oil
• 2 cups pea shoots (optional)

Recipe

• 1 trim away any stems from the kohlrabi bulb. using a sharp chef’s knife or a sharp vegetable peeler, cut and discard away its tough outer skin.
• 2 then julienne the kohlrabi, using either a mandolin or the same sharp knife.
• 3 julienne the carrot too.
• 4 in a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty. transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
• 5 in a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using. slowly whisk in the olive oil and sesame oil. pour over the vegetables and toss to coat. taste, and add more salt, if needed.
• 6 chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.

Italian Marinated Chicken Breasts

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 cups italian salad dressing (i use kraft house italian)
• 1 teaspoon oregano
• 2 tablespoons grated parmesan cheese
• salt & pepper

Recipe

• 1 in a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• 2 pour italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• 3 preheat oven to 350 degrees.
• 4 after the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• 5 bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

Kale Salad With Grapefruit

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon celtic sea salt
• 1 lime
• 1 teaspoon balsamic vinegar
• 1 grapefruit, sliced and chopped

Recipe

• 1 chop the kale into thin ribbons.
• 2 drizzle the olive oil onto the kale and then massage the kale with your hands.
• 3 sprinkle with salt, then add lime juice and vinegar.
• 4 add grapefruit to kale and toss salad.
• 5 allow to sit for 15 minutes so that kale softens and flavors integrate.
• 6 serve.

Italian Macaroni Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 cups little elbow macaroni
• 3/4 cup heirloom tomatoes (about 2 large tomatoes) or 3/4 cup plum tomato, diced (about 2 large tomatoes)
• 1/4 cup basil, julienned
• 1/4 cup crumbled feta cheese
• 1 small handful of your favorite seedless olive, halved
• 1/4 cup good-quality olive oil (or oil from artichoke hearts)
• artichoke heart (optional)
• salt and pepper, to taste
• lemon zest, to taste

Recipe

• 1 cook, rinse, and drain pasta. be sure your macaroni noodles have cooled completely before setting out to make the salad. when the noodles are completely cool, combine all the ingredients in a large bowl.
• 2 pour olive oil over the salad and stir to combine. season with freshly ground pepper, kosher salt and lemon zest to taste. serve. refrigerate and cover any leftovers, and continue to enjoy for up to 3 days.

Lemon Wild Rice Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (6 ounce) packages long grain and wild rice pilaf mix
• 1 (6 ounce) jar marinated artichokes
• 1 lb tomato, rinsed,cored,and coarsely chopped
• 1 red bell pepper, rinsed,stemmed,seeded,and coarsely chopped
• 1/2 cup chopped parsley
• 3 tablespoons drained capers
• 1 1/2 teaspoons grated lemons, rind of
• 3 tablespoons lemon juice
• 2 teaspoons sugar
• salt and pepper

Recipe

• 1 cook rice until tender to bite, according to package directions, then pour into a large bowl.
• 2 drain marinade from artichokes into bowl with rice.
• 3 chop artichokes and add to rice.
• 4 mix, then stir occasionally until rice is cool, 30 to 45 minutes.
• 5 mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
• 6 season to taste with salt and pepper.
• 7 taste, add a drop or two of olive oil if you feel the salad needs it.

Lemon Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 large lemons, juice
• 1 shallot, finely minced
• 2 tablespoons dijon mustard
• salt
• pepper
• 1 1/2 cups olive oil

Recipe

• 1 add all except the oil to food processor or blender. while running, slowly drizzle in the oil.
• 2 serve immediately or place in glass container and refrigerate.

Low Fat Creamy Italian Salad Dressing

Kale Salad With Dried Fruits And Nuts

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 2 tablespoons water
• 1 1/2 tablespoons lemon juice
• 1 tablespoon agave nectar
• 12 ounces kale, de-stemmed and chopped
• 1 teaspoon oil (to massage kale)
• 1/3 cup dried fruit (i used cranberries)
• 1/2 cup pecans, chopped
• 1/4 teaspoon fresh ground pepper (or to taste)

Recipe

• 1 combine water, lemon juice and agave nector for dressing and set aside.
• 2 remove the center stem from the kale and discard. wash and chop kale leaves and pat dry. if you don't know how to remove the stems from kale, google: remove kale stems.
• 3 transfer kale to a large bowl. coat palms of hands with oil and massage kale for 30 to 60 seconds until bright green and soft.
• 4 add dressing, fruit, and pecans to kale and toss.
• 5 add pepper, toss again.

Enlightened Caesar Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 garlic clove, minced
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons anchovy paste
• 3/4 teaspoon worcestershire sauce
• 1/3 cup mayonnaise, light
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/3 cup freshly grated parmesan cheese
• salt & freshly ground black pepper
• romaine lettuce

Recipe

• 1 using a food processor or blender, mix together garlic, mustard powder, anchovy pasty, worcestershire sauce, light mayonnaise, olive oil, lemon juice and parmesan cheese together until well blended. season to taste with salt and pepper.
• 2 serve tossed with romaine lettuce and garnished with freshly grated parmesan cheese.

Lemon Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 4 tablespoons lemon juice, fresh
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 1/2 cup extra virgin olive oil

Recipe

• 1 add all ingredients into a glass jar with a tight fitting lid.
• 2 shake well to combine.

Ensalada De Coliflor

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1 head cauliflower, cleaned and trimmed, left whole
• 2 large ripe avocados, mashed
• 1/2 teaspoon lemon juice
• 1/2 small onion, minced
• 2 canned whole green chilies, chopped
• salt & freshly ground black pepper, to taste
• 1/2 small head lettuce, shredded
• parmesan cheese, grated
• pimiento (for garnish)

Recipe

• 1 cook whole cauliflower in boiling salted water to cover until done but still firm. refresh in cold water, drain thoroughly and chill.
• 2 remove seeds from the chiles. mix together avocados, lemon juice, onion, chiles, salt and pepper.
• 3 to assemble: place shredded lettuce on a serving platter. place whole cauliflower in center and cover with avocado mixture. sprinkle with parmesan cheese, decorate with strips of pimiento.

Low Fat Chicken Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 2/3 cup olive oil mayonnaise
• 1/3 cup fat free sour cream
• 1 1/4 lbs boneless chicken breasts, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons lemon juice
• 2/3 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 cup grapes, chopped

Recipe

• 1 1. cook chicken breasts and shred.
• 2 2. mix all ingredients in bowl, add chicken. stir and serve.
• 3 it tastes best if made a day ahead of time and let to sit in refrigerator overnight.

Mrs. B's Traditional Homemade Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 5 lbs new potatoes (peeled, boiled in salted water)
• 1 large onion (grated)
• 2 stalks celery (finely chopped)
• 1/4 cup vegetable oil
• 1 cup mayonnaise
• 1 (6 ounce) can evaporated milk
• 2 tablespoons vinegar
• salt and pepper

Recipe

• 1 boil potatoes, drain and slice or quarter to liking.
• 2 in a large mixing bowl, place potatoes and add grated onion.
• 3 add mayo, oil, milk, vinegar and toss over potatoes coating well.
• 4 salt and pepper to taste and refrigerate overnight.
• 5 arrange lettuce on serving platter and mound on the salad and serve!

Ensalada De Judias Verdes

Garden Salad With Raspberry Poppy Seed Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 fresh lemon juice
• 1/2 teaspoon minced ginger
• 1 teaspoon poppy seed
• 1/2 teaspoon dijon mustard
• 1/4 cup raspberry preserves
• 3 -4 tablespoons vegetable oil
• salt and pepper
• 1 head boston lettuce, washed and spun
• 1 hot house cucumber, sliced
• 1 red pepper, sliced
• 6 ounces fresh raspberries
• 1 scallion, sliced
• blue cheese (optional)
• pine nuts (optional)

Recipe

• 1 place the first 5 dressing ingredients in a blender and blend to mix. slowly add oil blending till thick add salt and pepper to taste.
• 2 in a chilled bowl place torn lettuce leaves topping with remaining ingredients.
• 3 pour dressing over.
• 4 top with optional cheese and nuts.

No Fat Maple Lemon Dijon Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 2 tablespoons whole grain dijon mustard (with whole mustard seeds)

Recipe

• 1 mix it up, pour it on!

Hijiki Summer Salad

Greek Tuna Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 cans albacore tuna in water
• 1/2 cup chopped green pepper
• 1/2 cup diced red onion
• 1/4-1/2 cup chopped black olives
• 1/2 cup olive oil
• 4 tablespoons red wine vinegar
• 2 teaspoons basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2-1 cup chunked feta cheese (optional)

Recipe

• 1 drain water from tuna mix all ingredients together.
• 2 serve as a sandwich with romaine lettuce or put a scoop on leaves of lettuce garnished with tomatoes and topped with chunked feta cheese.

Curried Egg Salad

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 6 eggs
• 1/4 cup light mayonnaise (i always use reduced fat or olive oil mayo, no miracle whip!)
• 1 teaspoon green curry paste
• 1 tablespoon mustard (dijon or brown)
• 1/2 teaspoon sriracha sauce (or more, if you like it spicier)
• 2 green onions, finely sliced

Recipe

• 1 boil and peel eggs. slice, chop, or mash up the eggs- however you like it.
• 2 mix all ingredients together and chill in the fridge until you're ready to eat.
• 3 serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).

Kiwi Orange Jicama Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 kiwi fruits, peeled and chopped
• 2 oranges, peeled and sectioned
• 1 cup jicama, peeled and chopped
• 4 cups butter lettuce, torn
• 1 cup cilantro lime salad dressing

Recipe

• 1 assemble first 3 ingredients over a bed of lettuce and drizzle with dressing.
• 2 serve and enjoy.

Italian Marinade

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• 1/3 cup lemon juice
• 1 (5/8 ounce) envelope italian salad dressing mix
• 2/3 cup oil

Recipe

• 1 mix lemon juice and dressing mix well.
• 2 add oil and again mix well.
• 3 pour over meat of choice and let marinate at least 8 hours or overnight in refrigerator.

Hill's 7 Layer Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 head lettuce, shredded
• 3 stalks celery, chopped
• 3 green onions, chopped
• 1 (10 ounce) package frozen baby peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup mayonnaise
• 2 tablespoons sugar
• 3 slices bacon, cooked and chopped
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 fill the bottom of a large bowl 3/4 full of lettuce.
• 2 next layer - chopped celery.
• 3 next layer - chopped green onions.
• 4 next layer - frozen petite peas.
• 5 next layer - water chestnuts, place flat do not overlap
• 6 next layer - carefully spread the mayo over the water chestnuts - sprinkle with sugar.
• 7 next layer - sprinkle cheese and top with bacon.
• 8 refrigerate this overnight for best results and just before serving mix up - if you mix sooner it will get soggy.

Kohlrabi Salad

Total Time: 1 hr 25 mins Preparation Time: 1 hr 10 mins Cook Time: 15 mins

Ingredients

• 4 medium kohlrabi
• salt
• 1/2 cup sliced radish
• 1/3 cup salad dressing
• 2 tablespoons cider vinegar
• 1/2 teaspoon dry mustard
• 1 teaspoon sugar
• salt, pepper to taste
• crisp lettuce leaf, washed and dried
• 1/2 cup grated carrot

Recipe

• 1 cut off tops andpare thick kohlrabi stems.
• 2 slice and cook kohlrabi in a little sated boiling water, covered, until just tender, about 15 minutes.
• 3 drain and cool. combine with radishes in a serving dish.
• 4 mix salad dressing, vinegar, mustard, and sugar.
• 5 season with salt and pepper and add to vegetables.
• 6 refrigerate 1 hour or longer to blend flavors.
• 7 serve on lettuce leaves, garnished with carrots.