Dressing:
Mix 4 Tbsp. lemon mayonnaise, 1 Tbsp. ketchup, and 1 Tbsp. heavy cream. Mix this into the above mixture.
Fill the two halves of avocado shells with the mixture equally and chill until served. Cover with plastic wrap until served.
MIXED BABY GREENS WITH VINAIGRAITTE
Purchase a bag of prewashed baby mixed greens. Place on salad plates or in bowls. Add some Salad Crispins and some grated Italian cheeses. Use your favorite vinaigraitte dressing over it or make this one. Mix 1 Tbsp. olive oil, juice of half a lemon, and salt and pepper to taste.
CAESAR SALAD
1 small bag prewashed European Salad Greens
4 Tbsp. Caesar dressing
1/2 cup garlic croutons
10 oz. cooked chicken strips
4 Tbsp. grated Parmesan cheese
Mix all together and divide between two salad bowls.
AVOCADO-SPINACH SALAD
In a bowl place 1 bag prewashed Baby Spinach leaves, add 2 diced avocadoes that have been dipped in lemon juice, 2 sliced kiwifruit, 1 sliced red onion, and 2 tomatoes sliced in wedges. Add 2 sliced hardboiled eggs, salt and pepper to suit taste, and 2 Tbsp. bacon bits. Toss well. Drizzle fresh lemon juice over the entire salad and serve.
SPINACH AND FENNEL SALAD WITH GINGER DRESSING
1 bag baby spinach leaves
2 bulbs fennel, sliced
Place spinach and fennel in a salad bowl and set aside.
Ginger Dressing:
2 scallions, finely chopped
1 garlic clove, minced
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. minced gingerroot
1 Tbsp. honey
1/4 cup extra virgin olive oil
Blend all ingredients in a blender except olive oil until liquified, then gradually add extra virgin olive oil and process until well blended. Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving on salad.
Toss sliced fennel bulbs and baby spinach leaves with dressing. Serve.
MEDITERRANEAN SALAD
Tear one half head lettuce into bite sized pieces in a bowl. Add 1 bag Baby Spinach leaves, 1 sliced red onion, 1 can sliced black olives drained, 1 jar artichoke hearts undrained, 1/4 cup Italian dressing, 1/3 cup bacon bits, and 1/4 cup grated Italian cheese. Toss all together and serve.
THAI CUCUMBER SALAD
Slice 1 cucumber in half lengthwise, then slice it in thin slices. In a bowl put 1/8 cup coriander, 1/4 cup lime juice, 2 Tbsp. minced red onion, 2 Tbsp. rice vinegar, 1 tsp. sugar, and 1/4 tsp. red pepper flakes. Mix well. Pour the marinade over the cucumbers and chill for at least one hour. To serve place some Boston lettuce leaves on a salad plate and spoon marinated cucumbers on top. Garnish with chopped peanuts.
WALDORF CHICKEN SALAD
1 cup chopped cooked chicken
1 cup diced red apple, unpeeled
1/4 cup diced celery
1/4 cup chopped walnuts
1 cup seedless green grapes
1/3 cup mayonnaise
1/2 tsp. minced ginger
1/4 tsp. paprika
salt and pepper to taste
Mix all together. Serve on lettuce leaves.
MIXED GREEN SALAD
Mix 1 can black olives, drained, 1 red onion, sliced, 2 tomatoes, diced, and 1 avocado sliced with some fresh mustard and baby spinach
greens. Drizzle some lemon juice over this and serve.
RASPBERRY-SPINACH SALAD
2 Tbsp. raspberry vinegar
2 Tbsp. seedless raspberry jam
1/3 cup olive oil
1 bag Baby Spinach Leaves, prewashed
3/4 cup macadamia nuts
1 cup fresh raspberries, washed
3 kiwis, peeled and sliced
To make the dressing, combine the vinegar and jam until blended, then slowly drizzle in the olive oil until well blended.
In a bowl toss the spinach, nuts, fruit, and dressing together. Serve.
BANANA SPLIT SALAD
1/2 cup sliced strawberries
2 teaspoons Balsamic Vinegar
1/2 cup pineapple tidbits, drained
1 banana, sliced
8 oz. low-fat cottage cheese
1 teaspoon Kraft fat-free mayonnaise
4 lettuce leaves, washed and patted dry
2 Tablespoons chopped pecans
Stir pineapple tidbits into the cottage cheese and mayonnaise. Place two lettuce leaves each into two salad bowls. Top each with one 4 oz. ice cream scoop of the cottage cheese mixture in the center of the lettuce leaves. Arrange half the sliced banana around each scoop of cottage cheese mixture. Sprinkle each with 1/4 cup sliced strawberries. Drizzle 1 teaspoon Balsamic Vinegar over strawberries. Top each salad with 1 Tablespoon chopped pecans. Serve. Makes two servings.
ROMANTIC PASTA SALAD FOR TWO
2 cups cooked and drained multi-colored spiral pasta
1 Tbsp. dehydrated onions
1/2 cup frozen English peas, thawed
1 grated carrot
2 hard boiled eggs, sliced
4 oz. grated cheddar cheese
1/2 tsp. Old Bay Seasoning
Ranch dressing
mayonnaise
salt and pepper
Combine all ingredients except dressing and mayonaise. Combine dressings and seasonings to suit your taste and then add to the pasta salad. Can be served warmed or chilled.
You could add a small can of either chicken, tuna, crabmeat, shrimp, or salmon if you want to make this a one dish entree.
FIGS AND ARUGULA SALAD WITH SHAVED PARMESAN
4 fresh figs, halved
1 cup Arugula
1/4 cup black walnut pieces
several pieces of shaved Parmesan Cheese, 3 inches
Place Arugula in the center of two lovely salad plates. Place two of the halved figs in the center of the Arugula. Add a few black walnut pieces. Place shaved Parmesan Cheese slices on top of the Arugula. Drizzle the vinaigrette over the two salads. Makes two romantic salads.
BALSAMIC BLACK WALNUT VINAIGRETTE
2 Tablespoons Balsamic vinegar
1/2 teaspoon black walnut oil
Salt and Pepper to suit tastes
Place all ingredients in a small bowl and whisk well.
MIXED SALAD GREENS WITH
POMEGRANATE VINAIGRETTE
1 bag mixed salad greens
1/4 cup white balsamic vinegar
1/4 cup grenadine syrup
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 Tbsp. minced shallots
1/2 Tbsp. lemon zest
salt and pepper
Pour salad greens into salad bowls. Combine all vinaigrette ingredients and mix well. Season to suit taste with salt and pepper. Pour over salad and toss well. Serve. Makes one cup salad dressing.
MIXED SALAD GREENS WITH RASPBERRY VINAIGRETTE SALAD DRESSING
1 bag mixed salad greens
1 cup vegetable oil
2/3 cup sugar
1 Tbsp. dry mustard
1 Tbsp. salt
1/4 red onion, chopped fine
1/2 cup raspberry vinegar
1 tsp. celery seed
Place all the ingredients in a bottle and shake well. Refrigerate. Serve over tossed salad greens as desired.
ROMANTIC BUTTER SALAD WITH CANDIED NUTS
1 head butter lettuce
1 red onion, sliced in rings
1 can mandarin orange slices, drained
candied nuts (see next recipe)
1 bottle ready made Ginger Dressing
On a salad plate for each person place 4 leaves of butter lettuce. Top with red onion slices, then mandarin oranges, and candied nuts. Serve the Ginger Dressing on the side in a condiment dish with each salad.
CANDIED NUTS
Pre-heat your oven to 400 degrees.
Line a cookie sheet with foil and spray it with butter cooking spray. In a skillet place 1/2 cup sugar and 1/4 cup orange juice and 2 cups nuts. Bring to a boil and cook until the mixture is absorbed into the nuts, maybe 2 minutes. Then mix in 3 additional Tbsp. sugar and 1/2 tsp. cinnamon and stir well. Pour out onto the baking sheet and spread evenly in a thin layer. Bake for ten minutes until golden brown and crystallized. Cool and they are ready to use. These can be eaten as a snack or used in recipes.
For a hot and spicy version of these nuts, add 1/4 tsp. cayenne pepper to the recipe.
CRAB LOUIS SALAD
8 oz. imitation crabmeat
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 tsp. Worcestershire sauce
1/4 cup chopped green peppers
1/4 cup chopped green onions
2 Tbsp. lemon juice
Dash Tabasco Sauce
Salt and pepper to suit taste
In a mixing bowl, fold together the heavy cream, chili sauce, Worcestershire sauce, green peppers, green onions, lemon juice, Tabasco Sauce, salt, and pepper into the mayonnaise making a sauce. Slowly add the crabmeat to the sauce mixture, tossing gently so the crabmeat is evenly coated with the sauce. Place this crabmeat mixture in the center on salad plates with a bed of endive lettuce leaves, seedless whole grapes, and sliced strawberries surrounding it. Keep chilled until ready to serve. Serve with butter crackers.
TOMATO, BASIL, AND MOZZARELLA SALAD
Slice tomatoes, mozzarella cheese, and use fresh basil leaves. Layer these on a salad plate for each person. Sprinkle salt and pepper over the salads. Drizzle a little bit of olive oil over the dish if you like. Serve.
ASPARAGUS SALAD WITH BALSAMIC DRESSING
Slice 2 lbs. tender asparagus spears into 2-inch pieces, slice 1 red bell pepper in bite sized strips, add 1/2 cup pecan halves, 1 tsp. each minced garlic, marjoram, and Dijon mustard, 3 Tbsp. olive oil, and 1/3 cup balsamic vinegar. Mix well. Serve on salad plates.
SAFFRON RICE AND BEAN SALAD
Mix the following in a bowl and serve at room temp. 10 oz. saffron yellow rice, cooked, 1 can black beans, drained and rinsed, 4 diced tomatoes, 1 diced red onion, 1/2 cup chopped cilantro, 1/8 cup balsamic vinegar, 1/8 cup olive oil.
SEAFOOD SALAD
1 bag pre-washed baby salad greens
1 pkg. Trans-Ocean Crab Classic
2 Tbsp. Hellman's Mayonnaise
1 tsp. spicy brown mustard
2 Tbsp. Dean's Guacamole
1/2 jar pickled gingerroot pieces, drained
This particular brand of imitation crabmeat comes packaged with all the pieces the same size, which makes it very handy for using in a salad. It has a good flavor and separates easily when mixed with other ingredients.
Mix all ingredients together in a bowl. Place the baby salad greens in center of each plate. Spoon seafood salad in center of lettuce. Serve with wheat crackers. The taste combination of these ingredients is excellent. This recipe makes a complete meal when nothing heavy is desired.
SEAFOOD SALAD
Shred half a head of lettuce, add 1 cup cooked rice, chop up 1 bunch spring onions, dice 1 cucumber, dice 1 avocado, slice 1 hard-boiled egg, and 1 pkg. imitation crabmeat. Mix together. Add 1 tsp. Old Bay Seasoning. Mix the following dressing and pour over the salad: 1 Tbsp. soy sauce, 1 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 tsp. horseradish, 1 tsp. Chinese hot mustard, and 1 tsp. minced gingerroot. Mix all together and serve chilled.
WATERMELON AND CUCUMBER SALAD
1 bowl cubed seedless watermelon
1 sliced cucumber
1/4 cup honey
1/4 cup pineapple juice
1/4 cup lime juice
1 tsp. minced gingerroot
1 tsp. salt
Mix the honey, juices, and seasonings. Pour them into a small pitcher and serve as a dressing with the watermelon and cucumber.
CHICKEN SALAD WITH ORANGE DRESSING
1 package dry Hidden Valley Ranch Original Salad Dressing Mix
1 cup orange yogurt
1/4 cup honey
2 cups cooked cubed chicken
1 cup diced celery
8 oz. pineapple chunks, drained
1 can sliced water chestnuts, drained
1 cup seedless red grapes
1 cup seedless green grapes
1/2 cup toasted slivered almonds
Combine dressing mix, yogurt and honey.
Chill 30 minutes.
Place remaining ingredients in a bowl, except almonds. Toss with the dressing. Sprinkle top with almonds.
Serves 4.
You can change the flavors by using key lime or lemon yogurt.
MARINATED VEGETABLE SALAD
1/2 cup sliced zuchini
1/2 cup sliced yellow squash
1/2 cup brocolli florets
1/2 cup cauliflower florets
1/2 cup sliced carrots
1/2 cup sliced red onions
1/2 cup cherry tomatoes
1/2 cup whole small mushrooms
Put the above cleaned vegetables in a large plastic bag and pour the following marinade over them. Marinate in the refrigerator overnight. Serve.
1 Tbsp. dried basil
1 cup olive oil
1/2 cup white balsamic vinegar
1/2 cup lemon juice
salt and pepper to suit your taste
1 tsp. dry mustard
1 tsp. minced garlic
1 tsp. onion powder
OLD FASHIONED PEAR SALAD
On two salad plates place a large leaf of lettuce on the center of each. Top the lettuce with two pear halves on each plate. In the hollow part of each pear, fill with mayonnaise mixed with some dillweed. Sprinkle finely grated cheddar cheese over the top. Garnish each pear half with a maraschino cherry. Serve chilled.
COTTON CANDY SALAD
Mix 1 can cherry or strawberry pie filling, 1 can Eagle Brand milk, 1 cup sliced almonds, 16 oz. Cool Whip, 8 oz. drained pineapple chunks, 1 cup seedless grapes, and 2 cups mini marshmallows. Chill for 4 hours then serve.
NUTRIENTS SALAD
You get three servings each of fruits and vegetables in this colorful and nutritious salad, plus fiber, and protein from the nuts.
Put one bag of the ready-to-eat broccoli and cauliflower florets with fingerling baby carrots in a food processor and grate them. Pour the grated vegetables into a bowl. Add some raisins, diced pineapple, 1 finely diced apple, 1/2 tsp. True Lemon powder, 1/2 cup diced walnuts, 2 Tbsp. mayonnaise, and salt and black pepper to suit your tastes. Mix together and serve.
TUNA SALAD
1 can tuna in water, drained
1 Tbsp. sweet or dill pickle relish
1 tsp. celery seeds
1 tsp. dillweed
2 hard-boiled eggs, peeled and diced
1 purple onion, diced
1 large apple, peeled, cored, and diced
1/2 cup mayonnaise
1 tsp. mustard
salt and black pepper to suit tastes
Combine all ingredients in a bowl to blend well. Chill covered in the refrigerator, then serve as a salad on a bed of lettuce leaves with saltine crackers or as a filling for sandwiches.
1. Egg Salad = 6 peeled and diced Hard-Boiled Eggs, 2 Tbsp. Mayonnaise, 1 Tbsp. Yellow Mustard, 2 Tbsp. Pickle Relish, 1/2 tsp. Onion Powder, 1/2 tsp. Garlic Powder, 1/2 tsp. Salt, 1/2 tsp. Black Pepper, mixed together to suit your taste served on lettuce leaves
2. Chicken Salad = one pouch Kroger cooked chicken breast chunks, 1/2 cup drained fruit cocktail, 2 Tbsp. mayonnaise, 1 Tbsp. pickle relish, 1 tsp. yellow mustard, 2 peeled and diced hard-boiled eggs, handful dried cranberries, handful pecan halves, salt, black pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, mixed together to suit your taste served on lettuce leaves
3. Salmon Salad = one pouch boneless, skinless pink salmon, 2 Tbsp. mayonnaise, 1 tsp. yellow mustard, 1 Tbsp. pickle relish, 1/2 tsp. Old Bay Seasoning, one diced apple, 1 Tablespoon lemon juice, 2 peeled hard-boiled eggs diced, mixed together to suit your taste served on lettuce leaves
4. Imitation Crabmeat Salad = 1 pouch imitation flaked crabmeat, 1 tsp. Old Bay Seasoning, 2 Tbsp. mayonnaise, 1 tsp. yellow mustard, 4 cups shredded lettuce, 1/2 tsp. salt, 1/2 tsp. black pepper, 1 finely diced red sweet onion, mixed together and served chilled in a sliced butter croissant
5. Waldorf Salad = 1 diced red delicious apple, 1 diced yellow delicious apple, 1/2 cup chopped walnuts, 1 stalk celery diced, 1/2 cup seedless green grapes, 2 Tbsp. mayonnaise, 1 Tbsp. lemon juice, mixed together with 2 cups chopped Romaine lettuce and served chilled
6. Chef Salad = 2 cups chopped lettuce, 1 slice cheese torn into strips, 1 cooked chicken breast cut into strips, 1 Tbsp. sunflower seeds, 1 diced fresh tomato, 1/2 sliced cucumber, 1/2 sliced red sweet onion, 1 sliced avocado dipped in lime juice, 2 Tbsp. mayonnaise, 1/2 tsp. salt, 1/2 tsp. black pepper, mixed together and served in a salad bowl with Keebler Club Crackers
7. Tuna Salad = 1 large can Albacore tuna packed in water and drained, 1 tsp. Old Bay Seasoning, 2 Tbsp. mayonnaise, 1 tsp. yellow mustard, one diced apple, 1 Tbsp. lemon juice, 2 peeled hard-boiled eggs diced, mixed together and served on lettuce leaves
8. Potato Salad = 1 can diced potatoes drained, 1/2 cup mayonaise, 2 Tbsp. yellow mustard, 1 jar drained diced pimentos, 1 diced sweet onion, 2 peeled hard-boiled diced eggs, 1 Tbsp. pickle relish, 4 oz. cooked drained diced carrots, salt and black pepper to suit taste, mixed together and served with Bush's Vegetarian Baked Beans, rolls, and a cooked chicken breast for a meal.
9. Black Beans Salad = 1 can drained and rinsed black beans, 1 can drained corn niblets, 1 tsp. taco seasoning, 1 jar drained diced pimentos, 1 diced avocado mixed with True Lime powder sprinkled over it, 1/2 cup sliced black olives, 1 small red onion diced, and 1/2 cup salsa, mixed together and served chilled
10. Sweet Potato Salad = 1 can diced sweet potatoes, 1 can drained pineapple tidbits, 1 cup chopped dates or golden raisins, 1/2 cup walnut halves, 1/2 cup maraschino cherries, 1 cup mini marshmallows, mixed with 1/2 cup lemon, lime, or coconut yogurt and served chilled
11. Taco Salad = 1 pound ground beef and 1 diced sweet onion cooked in a skillet until done then excess fat drained off, mixed with 1 Tbsp. taco seasoning and added to a bowl of tossed salad made from shredded lettuce, diced tomatoes, diced sweet onions, diced avocado sprinkled with True Lime powder, 1 cup shredded cheese served in a tortilla bowl with salsa and a dollop of plain yogurt
12. Pasta Salad = Cook 1 box bow tie pasta in boiling water until done, then drain it. Add it to 1 can drained mixed vegetables, 1 jar drained diced pimentos, 1/2 tsp. black walnut oil, salt and black pepper to suit your taste, 1/2 cup Ranch Dressing, mixed well and served chilled
13. Whole Grain and Raw Veggies Salad = Cook brown rice, barley, couscous, quinoa, oats, or any whole grain you prefer, and add to any diced raw vegetables you have on hand, mixed with 1/2 cup of plain yogurt and 1 Tbsp. lemon or lime juice mixed to suit your taste
14. Tossed Salad = Baby Spinach Leaves, Cherry Tomatoes, Sliced Cucumbers, Sliced Red Onions, Sliced Radishes, Shredded Carrots, Sunflower Seeds, Croutons, Ranch Dressing, salt, black pepper to suit your taste
15. Tropical Fruit Salad = 1 can Tropical Fruit Chunks drained, 4 oz. diced mangoes, 1 peeled sliced banana, 1 peeled sliced kiwi, 4 Tbsp. shredded coconut, 1/2 cup chopped macadamia nuts, and 4 oz. coconut yogurt mixed into it and served chilled
16. CA Faux Slaw = Uncooked, frozen or fresh CA Blend Vegetables placed in a food processor and chopped until finely diced, with 1/2 cup mayonnaise, salt, and black pepper to suit your taste
17. Red Cabbage Slaw = Shredded red cabbage, diced spiced apple rings, diced cooked red beets, diced sweet red onions, sliced strawberries, red seedless grapes, jar drained diced pimentos, 2 Tbsp. balsamic vinegar, 1/2 tsp. black walnut oil
18. Green Cabbage Slaw = Shredded green cabbage, shredded carrots, 1/2 cup mayonnaise, salt, and black pepper to suit your taste
19. Salmon Pasta Vegetables Salad = one pouch boneless, skinless pink salmon, 1/2 cup mayonnaise, 1 tsp. yellow mustard, 1 Tbsp. pickle relish, 1/2 tsp. Old Bay Seasoning, one diced apple, 1 Tablespoon lemon juice, 2 peeled hard-boiled eggs diced, 1 box cooked elbow macaroni, 1 can drained mixed vegetables, 1 jar drained diced pimentos, 1/2 tsp. black walnut oil, mixed together to suit your taste and served on lettuce leaves
20. Tuna Pasta Vegetables Salad = 1 large can Albacore tuna packed in water and drained, 1 tsp. Old Bay Seasoning, 1/2 cup mayonnaise, 1 tsp. yellow mustard, one diced apple, 1 Tbsp. lemon juice, 2 peeled hard-boiled eggs diced, 1 box cooked small pasta shells, 1 can drained mixed vegetables, 1/2 tsp. black walnut oil, mixed together and served on lettuce leaves
