Mandarin Spinach Salad

2 Tbsp white wine vinegar
3 Tbsp honey
1 tsp mustard
1/2 tsp celery salt
1/2 tsp paprika
1/4 cup olive oil
4 cups spinach
1 15 oz can mandarin oranges, drained
1 bunch green onions, diced

Combine first 6 ingredients. Pour over spinach. Top with oranges and onions.

Antipasto Salad

2 pkgs (1 lb each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
2 cans (15 oz each) garbanzo beans, rinsed and drained
3 cups chopped onions
1 lb thinly sliced Genoa salami, julienned
1 lb sliced pepperoni, julienned
1/2 lb provolone cheese, cubed
1 cup pitted ripe olives, halved
1 1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 Tbsp dried oregano
2 tsp salt
1 tsp pepper

Cook pasta according to package directions.  Drain and rinse in cold water.  In large bowls, combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese, and olives.

In a bowl, whisk the oil, vinegar, sugar, oregano, salt, and pepper.  Pour over pasta salad and toss to coat.  Cover and refrigerate for 4 hours or overnight.

Asian Noodle Salad

1 lb thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
2 Tbsp honey
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots

Combine wet ingredients including peanut butter into a sauce.  Make noodles as directed and toss in fresh ingredients.  Mix all with sauce.

Mom's Chicken Salad (the one with stuffing)

Toss together:
2 cups chopped celery
2 cups diced cooked chicken
1 small onion, chopped
1 cup frozen peas, uncooked
1 small can water chestnuts, chopped
1 cup miracle whip salad dressing
Salt & lemon pepper to taste

Top with:
1 cup shredded cheddar cheese
1/2 cup seasoned stuffing mix (stove top one step)
sliced olives (opt.)

Chill for 1 hour before serving

OR

For Hot Chicken Salad:
Spread main mixture in 9x13 pan.  Top with cheese and stuffing mix and bake in 350 degree oven for 15 minutes or until cheese is melted.

Salad Tips & Tricks

• Always add tomatoes just before serving (they wilt the lettuce faster)
• Add fruit to green salads
• Dry the leaves.  Toss with a few paper towels to pick up extra moisture that can wilt greens and dilute dressings
• Match greens with right dressing.  Butter lettuce and tender greens are best with light acidic dressing.  Heavier greens can handle stronger dressings
• Make it bite-size.  Cut all ingredients roughly the same size.
• Let the flavors mix.  When making a dressing, let the acid absorb the seasonings for at least 15 mins before adding the oil
• Toss with your hands; it's the most gentle and gives you the most control
• Take the time to garnish the top.  Presentation is everything
• Toss cut fruit in diluted lemon juice to keep them looking fresh
• Turn a salad into a main dish by adding seafood, meat, chicken, or beans
• Serve pasta or main dish atop a bed of lettuce, sliced avocado, or sliced melon
• Keep cold salads cold (ie anything with mayo) by freezing water in a small sealed Tupperware type bowl (cereal bowl size) and placing the frozen plastic ice cube in the bottom of the serving bowl before piling the salad on top.
• Make a salad look bigger by inverting a plate in the bottom of the serving bowl and piling the salad on top of that
• Make a tossed salad the day before and keep fresh by completely covering in water and storing in the fridge.  Drain well before serving.

Cheesy Herbed Croutons

3 slices white bread with crusts
1/2 tsp celery seed
4 Tbsp butter
2 Tbsp grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 400 degrees.  Cut bread slices into 3/4 inch cubes with a serrated knife.  Crush the celery seed using a mortar and pestle.

Melt butter in a medium saucepan over medium-high heat.  Remove from heat.  stir in the crushed celery seed, Parmesan, garlic salt, oregano, and basil.  Add bread cubes and toss to coat.

Arrange the bread cubes in a single layer on a baking sheet.  Bake, turning twice with a spatula, until lightly browned, about 6 minutes.  Spread on paper towels.  Let stand until cool.  Store in an airtight container.

Summer Chicken Salad/Sandwiches (The one with grapes)

2 cups cubed cooked chicken
1 cup halved green or red grapes
1 can (8 oz) pineapple chunks, drained and halved (opt.)
1/4 cup green onions, diced (opt.)
1 celery rib, chopped
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp pepper
1/4 cup chopped pecans, toasted
1 medium ripe avocado, peeled and sliced
6 large slices cantaloupe
Lettuce Leaves
Croissants (opt.)

In a bowl, combine the chicken, grapes, pineapple, and celery.  In a small bowl, combine the mayonnaise, salt, celery seed, and pepper.  Stir into chicken mixture.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in pecans.  Serve with avocado and cantaloupe slices on lettuce lined plates.  Or slice open croissants and serve inside sandwhich style. 

Bacon Egg Salad Croissants

6 hard boiled eggs, chopped
1/3 cup diced celery
1/3 cup mayonnaise
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissants, split

In a bowl, combine the eggs, celery, mayonnaise, mustard, salt and pepper.  Fold in bacon.  Place a lettuce leaf, tomato slice, and 1/2 cup egg salad on each croissant.  Yield: 4 servings.

Sweet Spinach Salad

3 Tbsp orange juice concentrate
2 Tbsp sugar
2 Tbsp cider vinegar
1 1/2 tsp chopped onion
1/4 tsp salt
1/2 cup vegetable oil
1 1/2 tsp poppy seeds
1 pkg (10oz) fresh baby spinach
1 can (15oz) mandarin oranges, drained
2/3 cup slivered almonds, toasted

In a blender, combine the orange juice concentrate, sugar, vinegar, onion, and salt.  While processing, gradually add oil in a steady stream.  Stir in poppy seeds.  Transfer to a small pitcher or bowl.  Refrigerate for at least 1 hour or until chilled.

On salad plates, arrange the spinach, oranges, and almonds.  Drizzle with dressing just before serving.

Mom's Potato Salad

6 medium potatoes
6 eggs
1 cup diced celery (opt.)
Chopped dill pickles
Paprika

Dressing:
1 1/2 cups Miracle Whip
1/3 cup ketchup
1/3 cup mustard
1 tsp salt
1/2 tsp pepper
1 chopped onion
1/4 cup pickle juice

Boil potatoes and eggs.  When done, cool in cold water.  Peel and dice the potatoes and 4 eggs (save 2 for garnish).  Add celery and pickles. 

Mix all ingredients for dressing and pour over potato mixture.  Cut remaining 2 eggs in fourths lengthwise and arrange on top of salad.  Sprinkle with paprika.

Chicken & Pasta Salad (The one with pasta)

Box of shell pasta, cooked
4-5 chicken breasts, cooked and cubed
Grapes
1 can pineapple
1 can mandarin oranges
1/2 cup mayonnaise
1/2 cup sour cream
Touch of orange juice (opt.)

Mix the pasta, chicken, and fruit together.  Separately mix the mayonnaise, sour cream, and orange juice, and pour over the salad.  Toss to coat well.

Caprese Salad

Tomatoes, sliced
Fresh Mozzarella, sliced
Basil Leaves, chopped
Balsamic Vinegar

Arrange tomatoes, mozzarella, and basil on the plate; drizzle with balsamic vinegar.

Grilled French Bread and Veggie Salad

Submitted by Janet Schlosser


1/2 Loaf of French or Italian Bread
1 Yellow squash
1 cucumber
1 bell pepper
1/4 block cheese (favorite - mozzarella balls go really well in this salad)
1 Tomato

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp Italian seasoning
Salt & Pepper to taste

Grill cubed bread until toasted and lightly browned. Add veggies and drizzle with dressing.

Strawberry Vinegrette

1 package (16 oz) frozen unsweetened strawberries, thawed
6 Tbsp lemon juice
1/4 cup sugar
2 Tbsp cider vinegar
2 Tbsp olive oil
1/8 tsp poppy seeds

Place the strawberries in a blender; cover and process until smooth. Add lemon juice and sugar. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the refrigerator. Yield: 2 1/2 cups

Orzo Pasta Salad

This is my friend, Janet Schlosser's, recipe and it's absolutely fabulous!

1 box of orzo pasta
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)

Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard

whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving