slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Rocket And Parma Ham Salad

Ingredients

• Servings: 2
• 1 (7 ounce) bag arugula
• 7 ounces parma ham, torn into thin strips
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• arrange arugula on a large, flat platter.
• top arugula with parma ham.
• drizzle olive oil and balsamic vinegar over the salad.

Tipsy Fruit

Ingredients

• Servings: 8
• 3 cups watermelon chunks
• 3 cups pineapple chunks
• 2 cups sliced strawberries
• 1/4 cup silver tequila, or more to taste
• 1/4 cup agave nectar, or more to taste
• 3 limes, zested and juiced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix watermelon, pineapple, and strawberries in a serving bowl.
• whisk tequila, agave nectar, lime zest, and lime juice together in a bowl; pour dressing over fruit. toss to coat.

Cranberry Pear Salad

Ingredients

• Servings: 6
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon dark brown sugar
• 2 1/2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups mixed baby greens
• 3 pears, thinly sliced
• 1 cup dried cranberries
• 1 cup toasted pecans
• 3/4 cup cubed havarti cheese
• 1/2 cup toasted sliced almonds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. combine greens, pears, cranberries, pecans, and havarti cheese in a large bowl. pour balsamic vinegar dressing over salad and toss. garnish with almonds to serve.

Octoberfest German Potato Salad

Ingredients

• Servings: 6
• 3 pounds potatoes, peeled and sliced
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons dried parsley
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• bring a large pot of salted water to a boil. add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl. add onions.
• in a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. gently stir in the potatoes and onion. let stand for 1 hour before serving to enhance flavors.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Cucumber Chili Salad

Ingredients

• Servings: 1
• 1 large cucumber - halved lengthwise, seeded, and cut into bite-size pieces
• 1 serrano chile pepper, seeded and minced
• 1/2 red onion, sliced thin
• 1/4 cup chopped fresh mint, or to taste
• 1 lime, juiced
• 1 tablespoon grapeseed oil, or to taste
• 1 teaspoon sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. add sugar, salt, and black pepper; stir.
• cover bowl with plastic wrap. refrigerate for 1 hour.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Watermelon And Sesame Seed Salad

Ingredients

• Servings: 6
• 1 pound watermelon, seeded and cut into chunks
• 1 (8 ounce) can water chestnuts, drained and halved
• 1 3/4 ounces sesame seeds
• 1 teaspoon salt
• 1/2 bunch garlic chives, finely chopped
• 1/2 bunch fresh cilantro leaves, chopped
• 1/4 cup raspberry vinegar
• 2 tablespoons sugar
• 1 teaspoon sesame oil
• 1 dash fish sauce

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
• whisk the raspberry vinegar, sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. chill in refrigerator 1 hour to serve chilled.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Pot Sticker Salad

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 6 frozen pot stickers
• 1 cup frozen shelled edamame (green soybeans)
• 1 cup water
• 4 cups chopped iceberg lettuce
• 2 tablespoons ginger-sesame salad dressing
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat the olive oil in a skillet over medium heat. place the pot stickers into the hot oil flat-side-down. cook until the bottom has turned golden brown, 1 to 2 minutes. add the edamame and pour in the water. cover, and bring to a simmer over medium-high heat. cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
• scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. season to taste with salt, and toss to mix. serve immediately.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Red Raspberry Wine Vinaigrette Dressing

Ingredients

• Servings: 10
• 1 (12 ounce) jar raspberry puree
• 1 cup raspberry vinegar
• 1 1/2 cups canola oil
• 1 squeeze fresh lemon juice
• salt and black pepper to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a bowl, whisk together the raspberry puree and raspberry vinegar. slowly drizzle in the oil and continue whisking until the dressing starts to look shiny, about 1 minute, then whisk in lemon juice, salt, and pepper.

Avocado-egg Salad Tostada Filling

Ingredients

• Servings: 4
• 3 eggs
• 3 slices bacon
• 1 avocado - peeled, pitted, and diced
• 3 tablespoons lime juice
• 1/2 teaspoon dry mustard powder
• 1 teaspoon paprika
• 1/4 cup light creamy salad dressing (such as miracle whip light®)
• 1/2 tomato, diced
• 1/4 small onion, diced
• salt and cayenne pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink. peel and chop once cold.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble once cool.
• mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. season to taste with salt and cayenne pepper.

Avocado-egg Salad Tostada Filling

Ingredients

• Servings: 4
• 3 eggs
• 3 slices bacon
• 1 avocado - peeled, pitted, and diced
• 3 tablespoons lime juice
• 1/2 teaspoon dry mustard powder
• 1 teaspoon paprika
• 1/4 cup light creamy salad dressing (such as miracle whip light®)
• 1/2 tomato, diced
• 1/4 small onion, diced
• salt and cayenne pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink. peel and chop once cold.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble once cool.
• mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. season to taste with salt and cayenne pepper.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Fresh Vegetable Salad

Ingredients

• Servings: 12
• 6 cups water
• 2 cups tri-color rotini pasta (optional)
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 2 tomatoes, chopped
• 1/2 sweet onion (such as vidalia®), chopped
• 1 cucumber, peeled and diced
• 2 carrots, cut into bite-size pieces
• 1/2 cup diced celery
• 3 cloves garlic, chopped
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley, or to taste
• 1 1/2 teaspoons chopped fresh cilantro
• 1 pinch fresh cracked black pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 28 mins


• bring water to a boil in a large saucepan. cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. rinse with cold water until cooled completely; drain. transfer pasta to a large mixing bowl.
• whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. season with black pepper.

Jamie's Cranberry Spinach Salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, wine vinegar, cider vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Pineapple Chicken Salad

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup mayonnaise
• 2 teaspoons prepared mustard
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced celery
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green bell pepper
• 1/4 cup sliced pitted ripe olives
• 1 tablespoon finely chopped onion
• 6 leaves lettuce
• 1 cup croutons (optional)

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.
• stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. stir mixture until evenly mixed. cover bowl with plastic wrap and refrigerate 8 hours to over night.
• stir pineapple and oranges into the chicken mixture to coat. spoon into lettuce leaves and top with croutons to serve.

Octoberfest German Potato Salad

Ingredients

• Servings: 6
• 3 pounds potatoes, peeled and sliced
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons dried parsley
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• bring a large pot of salted water to a boil. add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl. add onions.
• in a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. gently stir in the potatoes and onion. let stand for 1 hour before serving to enhance flavors.

Grilled Vidalia Onions

Ingredients

• Servings: 4
• 5 sweet onions
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

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


• preheat an outdoor grill for low heat and lightly oil the grate.
• cut the onions into 1/2 inch slices. in a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour.
• cook over low heat, turning once, to desired tenderness. apply more dressing, if desired.

Pineapple Chicken Salad

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup mayonnaise
• 2 teaspoons prepared mustard
• 2 cups shredded cooked chicken
• 1/2 cup thinly sliced celery
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green bell pepper
• 1/4 cup sliced pitted ripe olives
• 1 tablespoon finely chopped onion
• 6 leaves lettuce
• 1 cup croutons (optional)

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.
• stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. stir mixture until evenly mixed. cover bowl with plastic wrap and refrigerate 8 hours to over night.
• stir pineapple and oranges into the chicken mixture to coat. spoon into lettuce leaves and top with croutons to serve.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Fresh Vegetable Salad

Ingredients

• Servings: 12
• 6 cups water
• 2 cups tri-color rotini pasta (optional)
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 2 tomatoes, chopped
• 1/2 sweet onion (such as vidalia®), chopped
• 1 cucumber, peeled and diced
• 2 carrots, cut into bite-size pieces
• 1/2 cup diced celery
• 3 cloves garlic, chopped
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley, or to taste
• 1 1/2 teaspoons chopped fresh cilantro
• 1 pinch fresh cracked black pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 28 mins


• bring water to a boil in a large saucepan. cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. rinse with cold water until cooled completely; drain. transfer pasta to a large mixing bowl.
• whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. season with black pepper.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Octoberfest German Potato Salad

Ingredients

• Servings: 6
• 3 pounds potatoes, peeled and sliced
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons dried parsley
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• bring a large pot of salted water to a boil. add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl. add onions.
• in a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. gently stir in the potatoes and onion. let stand for 1 hour before serving to enhance flavors.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Chickpea And Edamame Salad

Ingredients

• Servings: 8
• 2 cups shelled edamame (green soybeans)
• 2 cups cooked chickpeas
• 1/3 cup minced red onion
• 1/3 cup minced red bell pepper
• 1/3 cup minced carrot
• 1/4 cup sunflower seeds
• 1/4 cup sweetened dried cranberries (such as ocean spray® craisins®)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup apple cider vinegar
• 2 tablespoons mayonnaise
• 1/4 teaspoon celery salt, or more to taste
• 1/8 teaspoon cayenne pepper, or more to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Unflaky Ambrosia

Ingredients

• Servings: 6
• 1 (15 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup sour cream
• 1/4 teaspoon coconut extract

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix fruit cocktail, mandarin oranges, pineapple, marshmallows, walnuts, sour cream, and coconut extract in a bowl. cover bowl and refrigerate for at least 1 hour. stir and serve.

Pickled Daikon Radish And Carrot

Ingredients

• Servings: 4
• 1/2 cup distilled vinegar
• 1/4 cup sugar
• 1 small carrot, peeled and cut into matchsticks
• 1 daikon radish, peeled and cut into matchsticks
• 2 tablespoons chopped fresh cilantro
• 1 thai chile pepper, seeded and chopped

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. remove from heat, and refrigerate to cool. place daikon and carrot in a glass jar with the cilantro and chile peppers. pour the cooled vinegar mixture over, submerging the vegetables. cover and refrigerate for at least 4 hours, or overnight.

Pickled Daikon Radish And Carrot

Ingredients

• Servings: 4
• 1/2 cup distilled vinegar
• 1/4 cup sugar
• 1 small carrot, peeled and cut into matchsticks
• 1 daikon radish, peeled and cut into matchsticks
• 2 tablespoons chopped fresh cilantro
• 1 thai chile pepper, seeded and chopped

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. remove from heat, and refrigerate to cool. place daikon and carrot in a glass jar with the cilantro and chile peppers. pour the cooled vinegar mixture over, submerging the vegetables. cover and refrigerate for at least 4 hours, or overnight.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Unflaky Ambrosia

Ingredients

• Servings: 6
• 1 (15 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup sour cream
• 1/4 teaspoon coconut extract

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix fruit cocktail, mandarin oranges, pineapple, marshmallows, walnuts, sour cream, and coconut extract in a bowl. cover bowl and refrigerate for at least 1 hour. stir and serve.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Chickpea And Edamame Salad

Ingredients

• Servings: 8
• 2 cups shelled edamame (green soybeans)
• 2 cups cooked chickpeas
• 1/3 cup minced red onion
• 1/3 cup minced red bell pepper
• 1/3 cup minced carrot
• 1/4 cup sunflower seeds
• 1/4 cup sweetened dried cranberries (such as ocean spray® craisins®)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup apple cider vinegar
• 2 tablespoons mayonnaise
• 1/4 teaspoon celery salt, or more to taste
• 1/8 teaspoon cayenne pepper, or more to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Jamie's Cranberry Spinach Salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, wine vinegar, cider vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Authentic German Potato Salad

Ingredients

• Servings: 4
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 1/4 cup vinegar
• 2 tablespoons water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Recipe

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


• place the potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. drain, and set aside to cool.
• place the bacon in a large deep skillet over medium-high heat. fry until browned and crisp, turning as needed. remove from the pan and set aside.
• add onion to the bacon grease, and cook over medium heat until browned. add the vinegar, water, sugar, salt and pepper to the pan. bring to a boil, then add the potatoes and parsley. crumble in half of the bacon. heat through, then transfer to a serving dish. crumble the remaining bacon over the top, and serve warm.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Lentil Salad With Chimichurri Sauce

Ingredients

• Servings: 8
• 1 pound lentils
• chimichurri sauce:
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt to taste
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons crumbled feta cheese, or to taste

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. transfer cooked lentils to a serving bowl.
• blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. add parsley and cilantro; pulse only long enough to incorporate the herbs.
• drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. toss to evenly coat. store remaining sauce in an airtight container in the refrigerator for another use.

Lentil Salad With Chimichurri Sauce

Ingredients

• Servings: 8
• 1 pound lentils
• chimichurri sauce:
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt to taste
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons crumbled feta cheese, or to taste

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. transfer cooked lentils to a serving bowl.
• blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. add parsley and cilantro; pulse only long enough to incorporate the herbs.
• drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. toss to evenly coat. store remaining sauce in an airtight container in the refrigerator for another use.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

German Potato Salad

Ingredients

• Servings: 4
• 4 potatoes
• 4 slices bacon
• 1 tablespoon all-purpose flour
• 2 tablespoons sugar
• 1/3 cup water
• 1/4 cup wine vinegar
• 1/2 cup chopped green onions
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, cool and chop.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. reserve bacon fat.
• add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

Hot German Potato Salad Iii

Ingredients

• Servings: 12
• 9 potatoes, peeled
• 6 slices bacon
• 3/4 cup chopped onions
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon celery seed
• 1/8 teaspoon ground black pepper
• 3/4 cup water
• 1/3 cup distilled vinegar

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 30 minutes. drain, cool and slice thin.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving drippings.
• saute onions in bacon drippings until they are golden-brown.
• in a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. add to the sauteed onions and cook and stir until bubbly, then remove from heat. stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. boil and stir for one minute. carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Lentil Salad With Chimichurri Sauce

Ingredients

• Servings: 8
• 1 pound lentils
• chimichurri sauce:
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt to taste
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons crumbled feta cheese, or to taste

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. transfer cooked lentils to a serving bowl.
• blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. add parsley and cilantro; pulse only long enough to incorporate the herbs.
• drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. toss to evenly coat. store remaining sauce in an airtight container in the refrigerator for another use.

Layered Baby Pea Salad

Ingredients

• Servings: 8
• 1 (6.5 ounce) bag butter lettuce
• 1 small green bell pepper, chopped
• 1 small red onion, chopped
• 3 stalks celery, chopped
• 1 (16 ounce) package frozen baby peas, thawed
• 1 cup mayonnaise
• 1 teaspoon seasoned salt
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• layer the butter lettuce in the bottom of a 9x11-inch deep casserole dish. follow with separate layers of green bell pepper, red onion, celery, and baby peas.
• whisk mayonnaise with seasoned salt in a bowl and spread in a layer over the peas; sprinkle the mozzarella cheese over the salad and serve immediately or chill.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Japanese Cucumber Salad (sunomono)

Ingredients

• Servings: 8
• 5 cucumbers
• 2 teaspoons salt
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1 tablespoon wine vinegar
• 1/4 cup toasted sesame seeds, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. halve cucumbers lengthwise. scoop seeds from cucumber halves with a spoon. discard seeds. slice cucumbers thinly and put in a bowl. add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. add the drained cucumber and toss to coat. spoon into small bowls and top each portion with toasted sesame seeds.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 2/3 cup sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Jamie's Cranberry Spinach Salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, wine vinegar, cider vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Cheesy Fried Squash

Ingredients

• Servings: 4
• 4 yellow squash, sliced
• 1/2 cup creamy salad dressing (e.g. miracle whip)
• 1/4 cup grated parmesan cheese
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large sweet onion, sliced

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• place squash in a large bowl and pour in creamy salad dressing. cover and refrigerate for 30 minutes.
• remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. stir in the flour, coating well.
• heat oil in a large skillet over medium-high heat. carefully place squash in oil and fry until lightly browned. turn once, and add onions. fry until squash is browned on both sides. using a slotted spoon, transfer squash and onions to paper towels to drain.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.

Octoberfest German Potato Salad

Ingredients

• Servings: 6
• 3 pounds potatoes, peeled and sliced
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons dried parsley
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• bring a large pot of salted water to a boil. add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. drain, and transfer to a large bowl. add onions.
• in a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. gently stir in the potatoes and onion. let stand for 1 hour before serving to enhance flavors.

Strawberry Firecracker Banana Wobblers

Ingredients

• Servings: 3
• 1 (3 ounce) package strawberry jell-o® mix
• 1 cup boiling water
• 1/2 cup cold water
• 3 empty 6-ounce juice cans
• 3 banana halves, cut crosswise
• 3 (4 inch) pieces red string licorice candy

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 35 mins


• mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes.
• place about 2 tablespoons of thickened gelatin into the bottom of each juice can. center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. chill cans until the gelatin is firm, about 2 hours.
• to serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.

Jamie's Cranberry Spinach Salad

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium saucepan, melt butter over medium heat. cook and stir almonds in butter until lightly toasted. remove from heat, and let cool.
• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, wine vinegar, cider vinegar, and vegetable oil. toss with spinach just before serving.
• in a large bowl, combine the spinach with the toasted almonds and cranberries.

Boy, Oh Boy, Black Bean Salad

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10 ounce) bag fresh baby spinach

Recipe

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


• heat olive oil in a skillet over medium-high heat. cook and stir onion with salt in the hot oil until onion is lightly browned, 10 to 15 minutes. stir crushed red pepper, black pepper, and garlic into onion; cook until garlic is fragrant, about 1 minute.
• stir black beans and tomatoes into onion mixture and cook until mixture is heated through, about 5 minutes. remove from heat. add spinach and cover to allow spinach to wilt, about 3 minutes. toss and serve.

Absolutely Fabulous Greek/house Dressing

Ingredients

• Servings: 3
• 1 1/2 quarts olive oil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 1/3 cup dried basil
• 1/4 cup pepper
• 1/4 cup salt
• 1/4 cup onion powder
• 1/4 cup dijon-style mustard
• 2 quarts red wine vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. pour in the vinegar, and mix vigorously until well blended. store tightly covered at room temperature.

Grandma Susie's Macaroni Salad

Ingredients

• Servings: 12
• 2 (8 ounce) packages multicolored spiral pasta
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 2 pickles, chopped
• 1 (6 ounce) can sliced black olives
• 1/2 cup cubed cooked ham
• 1/4 cup red onion, chopped
• 2 cups mayonnaise
• 2 tablespoons poppy seeds
• 1 tablespoon mustard seed
• 1 pinch salt and ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil; cook spiral pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside.
• mix yellow and red bell peppers, pickles, black olives, ham, and onion in a large salad bowl; stir in spiral pasta. mix in the mayonnaise until thoroughly coated. stir in poppy and mustard seeds; season with salt and black pepper. refrigerate salad until chilled, 1 to 2 hours.

Greek Pasta Salad I

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• in a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. toss until evenly coated. cover, and chill 2 hours or overnight.

Strawberry Spinach Salad I

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup distilled vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershire sauce and onion. cover, and chill for one hour.
• in a large bowl, combine the spinach, strawberries and almonds. pour dressing over salad, and toss. refrigerate 10 to 15 minutes before serving.