Monday, June 29, 2009

Turkey and Fruit Pasta Salad

Alisa J.

1 c. dried rope macaroni (gemelli)
1 ½ c. chopped cooked turkey (or chicken) (8 oz)
2 green onions, sliced (¼ c.)
1/3 c. lime or lemon juice
¼ c. salad oil
1 Tb. Honey
2 tsp. Snipped fresh or dried thyme
2 med. Nectarines or plums, sliced
1 c. halved, fresh strawberries

Cook pasta according to directions on box. Drain pasta, rinse with cold water. Drain again. In large mixing bowl combine pasta, turkey and green onions. Toss to mix. For dressing, in a screw top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture; toss to coat. Cover and chill for 4-24 hours. Just before serving, stir in nectarines or plums and strawberries. Toss to mix. Makes 4 main-dish servings.

Buttermilk Dressing

Alisa J.

1 pt. Mayonnaise
1 pt. Buttermilk
1 tsp. Parsley
¼ tsp. Garlic salt
1 tsp. Onion salt
1 tsp. Accent
¼ tsp. Pepper
¼ tsp. Celery salt

Mix and refrigerate.

Warm Potato Dill Salad

Alisa J.

2-3 lbs. Cooked red potatoes, diced (best warm)
¼ c. Dijon mustard
1 c. mayonnaise
3 Tb dill weed
2 green onions- diced
½ red onion- diced
1 tsp lime juice
salt & pepper

Mix ingredients together except potatoes. When all mixed, then add the potatoes.

Orange Chicken Wonton Salad

Alisa J.

2 head of lettuce (1 Romaine, Iceberg)
6 grilled chicken breasts
6 green onions, chopped
¾ – 1 c. sliced almonds
2 – 6 oz. cans mandarin oranges, drained
6-8 wonton wrappers fried in canola oil

½ c. vinegar
1 c. canola oil
1/8 c. sugar
3 tsp salt
3 tsp pepper

Heat vinegar and sugar until dissolved but not to boil. Add other dressing ingredients. Pour on lettuce mixture gradually, you may not need all the dressing. Break up fried wontons and add to salad mixture. Eat promptly, it wilts fast. This recipe makes A LOT.

Tuesday, June 16, 2009

Lynette's Chinese Chicken Salad

Lynette A.

Okay, here is MY version of the below recipe:

The only down side to making it this way instead of using cabbage like the above recipe is that it does not last as long--the dressing will make the lettuce and the Ramen noodles soggy if you put it in the fridge overnight. When I use this at a pot luck or family function, I just don't add the noodles or the dressing until right before everyone is ready to eat. :)

1 or 2 cups cooked chicken, chopped or shredded (optional & depends on how much meat you like in your salad)
1 or 2 packages of salad (I just buy the cheapest bag that has a kind of lettuce I like in it--I think I usually get the garden blend)
1 package uncooked chicken Top Ramen noodles, broken

Dressing: Mix all ingredients and then toss with salad items

1/2 cup oil (I have used olive, olive/canola mix, and vegetable--all taste good)
3 Tbsp. vinegar (I've used regular and apple cider vinegar, & both are good)
2 Tbsp. sugar
1 tsp. salt (optional)
1/2 tsp. pepper (optional)
Flavor packet from the chicken Top Ramen

Tastes great and super fast! Enjoy!

Cabbage Salad

Lynette A.

2 cups cooked chicken, chopped or shredded (optional)
1/2 head cabbage, sliced
4 green onions, chopped
1 package uncooked chicken Top Ramen noodles, broken
2 Tbsp. sesame seeds, toasted (optional)
1/2 cup sliced almonds, toasted (optional)

Dressing: Mix all ingredients and then toss with salad items

1/2 cup oil (I have used olive, olive/canola mix, vegetable--all taste good)
3 Tbsp. vinegar (I've used regular and apple cider vinegar, & both are good)
2 Tbsp. sugar
1 tsp. salt (optional)
1/2 tsp. pepper (optional)
Flavor packet from the Top Ramen

Saturday, June 13, 2009

Summer Salad

Mandy H.

3 heads of roman lettuce torn
1 pear cubed (add before dressing it won't brown)
1 apple cubed (add before dressing it won't brown)
1/4 cups of dried cranberry's
1 cup shredded Swiss cheese
1 cup cashews chopped

1/2 cup sugar
1/3 cup red wine vinegar
2 Tbs fresh lemon juice
2 Tbs finely chopped onions
1/2 tsp. salt
2/3 cups vegetable oil
2-3 tsp. poppy seeds

Friday, June 5, 2009

Spinach Salad

Veronica R

Spinach for the greens.
Break up goat cheese across the top.
Cut a tomato or two (I also add avocado).
Fresh basil if you have it.
Then top drizzle with olive oil and balsamic
vinegar, salt and pepper.

Super fast and our guests always request it.

Tuesday, June 2, 2009

Spinach Strawberry Salad with Poppyseed Dressing

Jennifer S.
9 ounces spinach leaves package, washed and trimmed
2 cups strawberries sliced
1/2 cup almonds slivered
1/4 cup red onion thinly sliced
1 cup blueberries washed
You could also add:
Diced tomato
Sliced cucumber
Feta cheese
Shredded carrots
What ever fruit or veggies sound good to you.
Add diced, grilled chicken to add protein or to make it a "main course" salad.

1/2 teaspoon orange zest minced
2/3 cup orange juice
2 tablespoons honey
2 ounces pectin, unsweetened, dry mix (2 tablespoons)
1/2 teaspoon poppy seeds

Arrange first 5 ingredients (with additional fruits and veggies too) in a salad bowl and refrigerate.
For dressing combine zest, juice, honey, pectin and poppy seeds in blender jar.
Process til smooth (seeds will not get ground up) and pour into jar or Tupperware.
Chill for 2 hours before dressing salad.
Toss with half the dressing and serve, set out other half to use if needed.

Hot German Potato Salad

Jennifer S.

30 ounces of canned new potatoes drained, and cut into bite sized pieces
1/2 cup onion minced
8 ounces bacon diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 tablespoon mustard prepared
2 tablespoons vinegar

In a frying pan brown bacon and onion together, drain and
reserve 4 tablespoons of drippings.
Add 2 tablespoons of drippings back to pan and brown
While potatoes are browning, in a serving bowl mix
together bacon, salt, pepper, garlic powder, mayonnaise,
mustard, vinegar and reserved bacon drippings.
Add hot potatoes to dressing, stir well to coat.
Serve hot!

Chicken BLT Salad

Jennifer S.

1 pound boneless, skinless, chicken breast poached
1/2 cup white onion diced
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium slices bacon cooked, drained, crumbled
1/4 cup scallion thinly sliced
1 cup plum tomato diced
10 leaves lettuce washed and trimmed
1/2 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
2 teaspoons Mrs. Dash (Yellow lid)

Poach chicken in water, with white onion and salt and
pepper, until chicken is cooked and onion is soft.
Drain off water, reserving cooked onion. Keep a small
amount of liquid.
Let chicken cool, until it can be handled.
Shred chicken.
Mix in mayonnaise, sour cream, bacon, scallion.
The tomato and lettuce are optional to go in the salad. (I
find they make the left overs slimy)
Add salt and pepper to taste and Mrs. Dash, mix well.
Use reserved poaching liquid if needed to thin out salad to
spreading consistency.
Cover and chill
Serve with tomato and lettuce on the side.

Balsamic Basil Vinaigrette

Tami D.

Any ingredients go well... my favorites are: romaine, tomatoes (cherry, Roma or sun dried, cucumber, red onion, olives, dry salami, cheese (Parma, feta…) croutons.

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1 garlic clove
6-8 basil leaves
¼ c Balsamic vinegar
½ c canola oil
¼ c olive oil
3/4 teaspoon salt
1/2 teaspoon white pepper

In a medium bowl, combine shallot, Dijon, garlic, basil and Balsamic vinegar, salt and pepper. Mix well using a wire whisk. Slowly add oil blending well until desired consistency. Makes approximately 2 cups.

Sesame Ginger Dressing

Tami D.

Any Asian ingredients are good… I like: Mescaline (baby Spring mix), Romaine, shredded carrots, Julienne cucumber, red and yellow pepper, mandarin oranges, toasted almonds, crispy rice noodles.

¾ c rice wine vinegar
¼ c soy sauce
½ c sugar
1 TB ground ginger
1TB dry mustard
1 ½ tsp course ground pepper
½ c canola oil
1 TB sesame oil
1 TB toasted sesame seeds

In a medium bowl, combine rice wine vinegar, soy sauce, sugar, ginger, mustard and pepper. Mix well. Using whisk, slowly add oil to emulsify. Add toasted sesame seeds. Makes approximately 2 cups.

Champagne Vinaigrette

Tami D.

This is good w/ Mescaline (baby Spring mix), Pears, Gorgonzola, red pepper, caramelized pecans…or any substitution.

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper

In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.

Olive Garden Salad Mix - w/Dressing

Jennifer S.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Plum Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing (listed below)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of
salad in bowl. Place on top of lettuce red onion, black olives, banana
peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese
if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

Mix all ingredients in a blender until well mixed. If this is a little
to tart for your own personal tastes please add a little extra sugar.

Brazilian Salad

Leonizia L.

1 can corn
1 can peas
1 can of chicken breast or salmon
diced red onion, about 1/2 cup
1/2 cup to 1 cup mayonnaise (to your taste)
salt and pepper to taste

Drain water from corn,peas,chicken or salmon. Mix everything and add mayonnaise and salt and pepper.

Pasta Salad

Charlotte C.

Prep time: 15 Mins
Serves: 12

1 box mini bowtie pasta
2 C. broccoli florets
2 C. cauliflower florets
1 bottle Zesty Italian Dressing
1 can olives
2 cups mozzarella cheese (cubed)

Cook and drain pasta. Chop broccoli and cauliflower florets into half pieces(just the top part, no stems). Cut olives and cheese cubes in half. Mix together and enjoy. This tastes better if you let it set for a few hours in the fridge before serving.

Crab Salad

Jolene P.

1 8oz container of sour cream
1 8oz cream cheese, softened
1 c. chopped green onions
1 c. chopped celery
1 c. grated cheese
1/2 tsp. lemon juice
1 pound imitation crab

Shred crab and all other ingredients. Mix well. Serve with crackers or in a bell pepper or tomato.

Creamy Peach Jell-o Salad

Michelle H.

1 pkg. (4-serving size) peach gelatin
1 c. boiling water
1/3 c. cold water
½ c. plain yogurt
1¾ c. thawed cool whip
16 oz. canned sliced peaches, drained and chopped
¼ c. nuts (optional)

Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping, then blend in gelatin. Stir in peaches and nuts. Pour into 8 x 4-inch loaf pan. Chill until firm, about 3 hours. Un-mold. Garnish with peach slices, if desired.

Blueberry Jell-o Mold

Michelle H.

½ pt. half & half
¾ c. sugar
1 pkg. unflavored gelatin
¼ c. water
1 tsp. vanilla
8 oz. sour cream
4 oz. red raspberry Jell-o
1 can blueberries in syrup

Mix gelatin and ¼ c. water, let set. Bring half & half and sugar to boil for one minute, stirring constantly. Mix gelatin mixture into half & half mixture with a wire whisk. Let mixture cool for 15 minutes. Add vanilla and sour cream and mix with whisk, until smooth. Pour into mold. Refrigerate for a few hours, until firm. Once mixture is set, mix raspberry jello with 1 c. boiling water, mix until dissolved. Add blueberries and syrup. Pour on top of jello mold. Refrigerate for a few more hours.

Strawberry Salad

Michelle H.

Head of Boston lettuce
Red leaf lettuce
Sliced strawberries
Toasted pecans

Toss together with dressing.


¾ c. oil
½ c. sugar
1 tbsp. poppy seeds
½ tsp. dry mustard
½ tsp. garlic powder
1/3 c. vinegar

Shake together. Chill until serving time.

Carolyn B’s Salad

Submitted by: Michelle H.

¼ lb. Bacon, fried & crumbled
2 heads of romaine
1 head iceberg
2 c. cherry tomatoes
1 c. grated Swiss
2/3 c. slivered almonds
1/3 c. grated Parmesan
1 c. croutons

Toss all together with the salad dressing. (Hint: depending on the size of the heads of lettuce—2 heads total may be enough.)


Lemon juice—around ½ c. or so, but taste to see
3 cloves garlic, minced
1 tsp. salt
½ tsp. pepper
¾ c. vegetable oil

Shake together. Chill until serving time.

Hot Chicken Salad

Michelle H.

2 c. cooked chicken
1 c. chopped celery
1 c. cooked rice
¾ c. mayonnaise
3 hard boiled eggs
1 tsp. Minced onions
1 tsp. Salt
1 can sliced water chestnuts
1 can cream of chicken soup

Mix all ingredients and put in casserole dish. Bake at 350 for 35 minutes.

¼ c. melted butter
1 c. crushed corn flakes
½ c. slivered almonds

Mix topping ingredients, add to top of casserole and bake 10 more minutes

Bowtie Pasta Salad

Michelle H.

1 box cooked bowtie pasta
1 bottle Gerard’s Romano cheese dressing
Grape tomatoes
Avocados, diced (about 3)
Red onion, sliced
1 bag Baby spinach
Crumbled feta cheese

Drizzle dressing over bowtie pasta, to taste. Add remaining ingredients in desired amounts and toss.

Chicken Salad

Christine C.

6-lbs chicken, cubed
1 1/2 lbs bacon, chopped
2 bunches celery, chopped
3/4 C lemon juice
1 qt mayonnaise
2 cans Smoke House almonds chopped