Orange Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (8 ounce) package cottage cheese
• 1 (8 ounce) cool whip
• 1 (6 ounce) package orange jell-o (family size)
• 1 (6 ounce) can mandarin oranges, small can

Recipe

• 1 mix cottage cheese and cool whip together.
• 2 sprinkle on dry jello.
• 3 stir in drained oranges. (can chop the oranges if desired).
• 4 refrigerate until set and ready to serve.

Romaine Salad With Prosciutto Crisps

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, plus more for pan
• 4 slices prosciutto
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leave, roughly chopped
• coarse salt
• fresh ground pepper
• 6 ounces romaine lettuce hearts, leaves torn in half
• 1 ounce pecorino romano cheese, shavings

Recipe

• 1 preheat oven to 400.
• 2 lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. place in oven and bake until crisp, 5-10 minutes. remove from oven, and let cool on a wire rack.
• 3 combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. add romaine and shaved pecorino romano, and toss to combine. serve topped with prosciutto crisps.

Romaine Salad With Miso Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup rice vinegar
• 2 tablespoons miso (or yellow miso)
• 2 large garlic cloves, peeled
• 1 tablespoon sugar
• 2 teaspoons fresh ginger, chopped
• 1/4-1/2 cup olive oil (or a combination of peanut and sesame oil)
• 1 head romaine lettuce, torn into bite-size pieces
• cherry tomatoes, cut in half (optional)
• mushroom, sliced (optional)
• sesame seeds, toasted (optional)

Recipe

• 1 purée vinegar, miso, garlic, sugar and ginger in blender. with machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. season dressing to taste with salt and pepper.
• 2 toss with enough dressing to coat the lettuce leaves. place on plates. add chopped tomatoes and mushrooms.

Potato Salad Tennessee Style

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

Ingredients

• Servings: 6
• 7 medium idaho baking potatoes
• 4 eggs, hard cooked
• 1/2 teaspoon salt
• fresh ground pepper
• 1 medium onion, finely chopped
• 1 cup celery, finely chopped, about 3 stalks
• 1 cup dill pickle relish, not sweet relish
• 1 tablespoon dijon mustard
• 1 cup mayonnaise

Recipe

• 1 wash and peel potatoes and cut in half.
• 2 put in a large pot with a lid and cover with water.
• 3 bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
• 4 don't cook until mushy!
• 5 while potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
• 6 turn heat down to a simmer for 15 minutes.
• 7 pour cold water over eggs, peel and cool.
• 8 cool potatoes, then cut into 1/2 inch cubes.
• 9 sprinkle with salt and pepper, to taste.
• 10 lightly toss celery and onions with potatoes.
• 11 do not make mushy by over mixing.
• 12 add the dill relish, and toss lightly again.
• 13 in a separate bowl mix mustard and mayonnaise together.
• 14 lightly stir into potato mixture.
• 15 chop eggs and toss into mixture.

Sarasota's Salmon Salad Sandwich

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

Ingredients

• 8 slices pumpernickel bread
• 1 cup salmon, cooked (1/2 lb fresh salmon fillets, this could be made with canned salmon, but it just doesn't have the sam)
• spinach
• 1 tomato, cut in 8 slices
• 1 teaspoon olive oil (if using the fresh salmon method below)
• 1/2 cup cucumber, peeled, seeded and fine diced
• 1/4 cup red onion, fine diced
• 1 (2 1/2 ounce) can chopped black olives (approximately 1/4 cup, i buy them pre-chopped, but you can always chop your own)
• salt
• pepper
• 3/4 cup mayonnaise
• 1 tablespoon capers (you can use less if you don't like the flavor that much)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons grated lemons
• 2 tablespoons fresh dill, fine chopped

Recipe

• 1 aioli -- in a small bowl, mix the mayonnaise, capers, lemon juice and zest and the fresh dill and refrigerate until ready to use.
• 2 cucumber olive topping -- use pre-chopped olives and give yourself a break. make sure to chop the onions fine, and as for cucumber, i just use a regular cucumber for this (not seedless), but i do peel and remove the seeds. chop the cucumber fairly fine and toss with the red onion, black olives, and pepper and refrigerate until ready to use. right before you are ready to make the sandwich, season well with salt and pepper. but go light on the salt as the olives are salty.
• 3 salmon -- this is perfect for leftover salmon. but i wouldn't use leftover salmon if it was cooked with a strong sauce or which had completely different flavors, but a simple grilled or baked salmon would work great for this. but here is an quick easy method to cook the salmon which will work perfect for this dish.
• 4 pan seared/steamed salmon recipe: in a small sauce pan over medium heat, add, 1/4" water and 1 teaspoon olive oil. bring to medium heat and add the salmon fillets. cook on medium flesh side down first for 2 minutes and then flip.cook another 3-4 minutes depending on the thickness until fork tender, remove from the water to a plate to cool. no need to add flavors to the water because you will be seasoning with lots of other flavors. once it is cool, lightly break it up into large pieces.
• 5 sandwich -- very easy, just slather the first piece of bread with the aioli, spinach, then some of the flaked salmon, the cucumber and olive topping, tomato slice, then the second slice of bread slathered with the aioli. that's it.
• 6 serve -- enjoy with some potato chips or potato salad and a cold beverage for a great lunch or light dinner. enjoy!

Romaine Salad With Avocado Dressing

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 3 tablespoons lemon juice
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1 bunch romaine lettuce, torn
• 3 medium tomatoes, cut into wedges
• 1 cup shredded cheddar cheese
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 green onions, chopped
• corn chips

Recipe

• 1 for dressing, place the first seven ingredients in a blender or food processor; cover and process until blended.
• 2 in a large bowl, combine the romaine, tomatoes, cheese, olives and onions. drizzle with dressing and toss to coat. sprinkle with the corn chips.

Potato Salad With Bacon

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb red potatoes
• 1 large egg, hard-boiled, peeled and chopped
• 1/2 cup mayonnaise (add more if you like it creamier)
• 1/4 cup red onion, chopped
• 1/4 cup celery, chopped
• 1 teaspoon mustard powder
• 4 slices bacon, crumbled (or 3-4 tablespoons of real bacon bits)
• salt and pepper

Recipe

• 1 cook bacon until crispy and crumble.
• 2 boil potatoes until just fork tender. drain and cool.
• 3 cut potatoes into small chunks and put in a large bowl.
• 4 add eggs, onion, celery, mustard powder, bacon, salt, pepper, and mayonnaise. mix until combined.
• 5 adjust salt and pepper to taste.
• 6 cover and chill in the refrigerator for 3 hours before serving.

Potato Salad With Artichokes And Toasted Mustard Seed Dressing

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

Ingredients

• Servings: 4
• 1 lb red bliss potatoes
• 6 artichoke hearts
• 1/2 cup peas, blanched fresh are best but frozen are okay
• 1/4 cup celery, diced
• 1 tablespoon mustard seeds, toasted in a skillet 1 minute
• 1/4 cup light mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 1 tablespoon water
• 1 garlic clove, finely minced
• 1/2 tablespoon dill, freshly chopped
• 1/2 tablespoon mint, freshly chopped
• 1/4 cup lemon juice

Recipe

• 1 wash the potatoes and place in a pot of salted water. bring to a boil and simmer until tender (15-20 minutes).
• 2 drain and cool the potatoes.
• 3 drain the artichoke hearts, quarter them and place them in a bowl.
• 4 add the peas to the artichokes (you do not need to cook the frozen ones). next add the celery. when potatoes are cool, slice them and add them to the vegetables.
• 5 in a seperate bowl mix the rest of the ingredients-whisking well to combine.
• 6 pour this dressing over the potato mixture, combine and chill until serving.
• 7 ***i find that if my potato water is well-seasoned then i do not need additional salt (the mustard has some too). if your personal preference is more salt with potatoes then, by all means, add about 1/2 tsp to the dressing.

Potato Salad Recipe

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

Ingredients

• Servings: 4
• 2 lbs small yukon gold potatoes
• 2 large eggs
• kosher salt
• 1/2 bunch sliced scallion, and green parts
• 2 cups light mayonnaise
• 1/4 cup dijon mustard
• 1/4 cup dill pickle, finely chopped with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch dill, chopped
• 1/2 lemon, juice of
• fresh ground black pepper
• extra virgin olive oil, for drizzling

Recipe

• 1 put the potatoes and eggs into a big saucepan of cold salted water. bring to a simmer.
• 2 after 12 minutes remove the eggs with a slotted spoon and let cool.
• 3 continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
• 4 drain the potatoes in a colander and let them cool.
• 5 reserve some scallion greens for garnish.
• 6 meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes.
• 7 peel the cool eggs and grate them into the bowl.
• 8 stick a fork into the potatoes and lift them 1 at a time out of the colander.
• 9 break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
• 10 season, to taste, with salt and pepper.
• 11 drizzle with a little olive oil before serving.

Steak Tip Marinade

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup worcestershire sauce
• 1 cup italian salad dressing
• 2 teaspoons garlic pepper seasoning
• 1 cup barbecue sauce (plain is best)
• 2 lbs sirloin tip steaks, sliced into 1/2 " strips

Recipe

• 1 in a medium bowl, mix the worcestershire sauce, italian-style salad dressing, garlic pepper seasoning, and barbeque sauce.
• 2 place the meat in the marinade, and turn to coat.
• 3 cover, and refrigerate for at least 1 hour.
• 4 preheat grill for high heat.
• 5 brush grill lightly with oil to prevent sticking.
• 6 place steak tips on the grill, and discard marinade.
• 7 grill steaks 10 minutes on each side, or to desired doneness.

Stuffed Veal Scallops With A Mushroom Sauce And Carrot Rosti

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 large veal scallops or 12 small veal scallops
• olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, crushed
• 30 -40 g butter
• 250 g mushrooms, 1 cup finely chopped mushrooms for the stuffing (save the remaining mushrooms for the sauce.)
• 2 teaspoons fresh rosemary, finely chopped
• 1 tablespoon thyme leaves
• 4 fresh sage leaves, finely chopped
• 3 slices bacon, rashers chopped
• 1/2 cup herb stuffing mix (i use paxo sage and onion.)
• 100 ml hot water
• butter (extra)
• 1/2 teaspoon vegetable stock
• 130 g veal mince
• 1 large egg, lightly beaten
• 2 -3 tablespoons parmesan cheese
• 8 -16 slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. if using small veal scallops i do 3)
• 10 -12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.)
• 1 -2 tablespoon olive oil
• 1/2 cup dry wine
• 1/2 cup water
• 1 teaspoon instant chicken bouillon granules
• 50 ml thick double cream
• 50 ml light cream
• pepper
• 3 tablespoons bisto, chicken instant gravy granules (i use bisto brand.)
• 1/2 cup sour cream (light is fine)
• 1 1/2 teaspoons cumin
• 1 tablespoon dill, finely chopped
• 5 medium carrots, coarsely grated (about 600g in weight)
• 2 eggs, lightly beaten (you may only need 1, mine were of a small weight.)
• 1 egg , lightly beaten
• 1/3 cup plain flour, 50g

Recipe

• 1 add a little olive oil to a pan, add shallots and garlic, cook until onion softens. add butter and melt, add mushrooms, cook and stir until liquid has evaporated.
• 2 meanwhile in a small pan cook chopped bacon, until browned.
• 3 add herbs and bacon to mushroom mix and stir to combine, remove from heat.
• 4 boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.
• 5 add the veal mince to the pan and stir to combine, add the egg and parmesan cheese, again stir to combine.
• 6 season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. roll scallop up and wrap prosciutto slices around the veal to secure. if you have any stuffing left over i just cook that separate.
• 7 heat a small amount of oil in a pan add rolls to brown both sides. transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºc for 30-40min's or until done. check regularly towards the end of cooking as you do not want to over cook and toughen it up.
• 8 sauce.
• 9 while lamb is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.
• 10 add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.
• 11 carrot rosti.
• 12 combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
• 13 combine carrot, egg, egg and flour in a large bowl, cook serving spoon size rosties in an oiled pan until browned on both sides and cooked through. drain on absorbent paper.
• 14 note:i say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
• 15 serve with sour cream mixture.
• 16 to serve: either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. place some salad greens on plate top with carrot rosties and dollop with sour cream mix.

Sarasota's Roasted Tomato, Onion And Mushroom Salad

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

Ingredients

• 16 grape tomatoes (cut in half)
• 1 large onion (cut in half and thin sliced)
• 16 cremini mushrooms, cut in quarters (button or mushrooms work well too)
• 2 heads romaine lettuce hearts
• 1/2 cup black olives, cut in half (chilled)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey (i add more, but add as much as you like according to taste)
• 1 teaspoon italian seasoning
• 1 pinch red pepper flakes
• salt
• pepper

Recipe

• 1 romaine -- this to me is key -- i rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. yes, ice cubes and water. i want it icy cold so the romaine is very crisp. just 15 minutes or so as the vegetables roast. this gets the lettuce nice and crispy for the salad which to me really makes this salad the best. once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• 2 vegetables -- in a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• 3 dressing -- as the vegetables cook, make the dressing. i like to use a small tupperware or small measuring cup. just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. done!
• 4 salad -- just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. serve immediately.
• 5 serve with a baguette toasted with melted cheese and roasted garlic. a favorite. as i roasted the vegetables, i also roasted a few garlic cloves and then i spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. what a simple nice side to the warm salad.

Stuffed Turkey Breasts With Apricot Sauce

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

Ingredients

• 4 boneless skinless turkey breast halves (pounded flat to 1/4-inch thickness with a mallet)
• 1 (4 ounce) package boursin cheese, ail with fresh herbs, cut into 4 chunks
• 1/2 cup pine nuts, finely chopped
• 4 leaves fresh spinach (or several leaves of baby spinach)
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon pepper, to taste
• 1/2 cup dry wine
• 1/4 cup low fat balsamic vinaigrette salad dressing (homemade or purchased)
• 1/4 cup apricot jam
• fresh herb, garnish (optional)

Recipe

• 1 preheat oven to 350f and grease baking pan.
• 2 pound turkey breast, to be 1/4" thin.
• 3 bring a small saucepan of water to a boil.
• 4 using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. pat dry and set aside on a plate.
• 5 place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• 6 lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
• 7 set dried blanched spinach leaves on top of each piece of turkey.
• 8 next, place a nut coated cheese chunk on top of each turkey piece in the center.
• 9 fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• 10 set turkey bundles in a greased baking pan and cover with foil.
• 11 bake at 350f oven for 30 minutes or until the turkey is tender and cooked all the way through.
• 12 meanwhile, combine wine, vinegrette dressing, and abricot jam in a small skillet. cook over medium-high heat until reduced by half (this may take several minutes).
• 13 if the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• 14 place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. if you like, decorate each plate with a few sprigs of fresh green herbs.

Potato Salad With Apples

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

Ingredients

• Servings: 4
• 8 medium potatoes
• 1 apple
• 1 cup canned peas or 1 cup frozen peas
• 2 stalks celery
• 2 eggs
• 1 1/2 cups mayonnaise
• 1 teaspoon mustard
• 1 pinch paprika

Recipe

• 1 cut up the potatoes and boil them. when they've got about five minutes left, stick the eggs in the pot as well. they should be hard-boiled.
• 2 mix the mustard with the mayo and set it aside.
• 3 when the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. cut the other three potatoes into small pieces and add as well. remove boiled eggs from shells and cut into slices. add to salad.
• 4 chop the celery and apple into bite-sized pieces and add, with peas, to salad. stir it all together, sprinkle paprika on top, and enjoy!

Potato Salad Seasoning

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1/2 tablespoon chicken bouillon powder
• 1 tablespoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon celery seed
• 1 teaspoon marjoram leaves
• 1 large bay leaf

Recipe

• 1 mix well and grind in spice grinder (we use a dedicated coffee grinder as a spice grinder).
• 2 store in airtight container.

Potato Kartoffelkuchen Tofu

Total Time: 14 mins Cook Time: 14 mins

Ingredients

• 8 medium potatoes, grated
• 1/2 lb firm silken tofu, blended
• 1 large onion, grated
• 1/4 cup fresh parsley, chopped fine
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon garlic powder or 1 -2 garlic clove, minced fine
• 3 tablespoons flour
• 1 teaspoon lemon pepper (optional)
• 2 teaspoons ranch salad dressing (optional) or 2 teaspoons catalina dressing (optional)
• 1 1/2 teaspoons italian seasoning (optional)

Recipe

• 1 i used silken firm.
• 2 brush a skillet with oil and heat to medium high. if you are avoiding fats use a good cooking spray.
• 3 mix all the ingredients together. note i added the lemon pepper, salad dressings and italian season because it was simply too bland for me.
• 4 spoon about 3/4 cup into pan and and flatten to about 3/8" to 1/2" thick.
• 5 fry for 5-7 minutes on each side or until golden brown.
• 6 serve with applesauce on the side.
• 7 top with tofu sour cream or a vegan sour cream sub.

Potato Salad With Beer Dressing

Total Time: 1 hr 1 min Preparation Time: 1 hr Cook Time: 1 min

Ingredients

• Servings: 4
• 6 medium potatoes
• 4 slices bacon
• 1 tablespoon chopped onion
• 1 stalk celery, chopped
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons unbleached flour
• 1/2 teaspoon dry mustard
• 1 tablespoon sugar
• 1 (12 ounce) can beer, any brand
• 1/2 teaspoon tabasco sauce
• 2 tablespoons chopped fresh parsley

Recipe

• 1 boil potatoes in medium-size saucepan until just tender.
• 2 peel and slice.
• 3 fry bacon until crisp.
• 4 break into small pieces and mix with onion, celery and salt; set aside.
• 5 stir melted butter and flour in a small saucepan until blended.
• 6 add mustard and sugar.
• 7 slowly stir in beer and tabasco sauce.
• 8 bring to boil, stirring constantly.
• 9 pour over potatoes.
• 10 sprinkle with parsley.
• 11 toss lightly and let stand 1 hour.
• 12 add bacon mixture; toss gently and serve.

Red Kidney Bean Mayo Salad

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 2 (16 ounce) cans red kidney beans, drained & rinsed
• 1/2 cup onion, finely minced
• 1 cup celery, chopped
• 2 tomatoes, diced
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup sweet pickle relish
• 1 pinch sugar
• 1/2 cup fresh herb, chopped
• salt & pepper

Recipe

• 1 1. mix mayonnaise, oil,vinegar, sugar, salt and pepper.
• 2 2. add onions and stir well.
• 3 3. then add the celery, tomatoes, beans, herbs and relish.
• 4 4. chill for at least 2 hours. taste and adjust seasonings and dressing if needed.
• 5 try different kind of beans and substituting the tomatoes with cucumbers or bell peppers.

Quick & Easy Pink Fruit Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) cool whip
• 1 (21 ounce) cherry pie filling
• 1 (20 ounce) can pineapple tidbits, drained

Recipe

• 1 in a large mixing bowl, stir milk and cool whip by hand gently. lightly fold in pie filling and pineapple. refrigerate for at least 2 hours before serving.

Potato Salad With Beer Dressing

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

Ingredients

• Servings: 4
• 6 medium potatoes
• 4 slices bacon
• 1 tablespoon onion, chopped
• 1 stalk celery, chopped
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons unbleached flour 1/2 teaspoon dry mustard
• 1 tablespoon sugar
• 1 beer, any brand
• 1/2 teaspoon tabasco sauce
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 boil potatoes in medium-size saucepan until just tender. peel and slice.
• 2 fry bacon until crisp. break into small pieces and mix with onion, celery and salt; set aside.
• 3 stir melted butter and flour in a small saucepan until blended. add mustard and sugar.
• 4 slowly stir in beer and tabasco sauce. bring to boil, stirring constantly.
• 5 pour over potatoes. sprinkle with parsley.
• 6 toss lightly and let stand 1 hour.
• 7 add bacon mixture; toss gently and serve.

Roman's Carrot Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 9 large carrots, julienne
• 4 garlic cloves, pressed
• 6 tablespoons vinegar
• 1 teaspoon pepper
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 cup oil
• 1/2 onion

Recipe

• 1 place carrots, garlic, vinegar, pepper, sugar, salt in a bowl. heat oil in saucepan with 1/2 onion. (onion fryed in oil for flavor then removed.) when hot remove heat and pour over carrots. serve at room temp or cold. sprinkle with sesame seeds optional.

Sue's Shredded Carrot Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil
• 3/4 lb carrot, peeled, trimmed & shredded
• 1/2 tart green apple, cored & cut into 1/4 inch dices
• 2 tablespoons flat leaf parsley, chopped
• 1/4 cup raisins (optional)

Recipe

• 1 for the dressing, in a medium bowl, whisk together juice, honey and salt. drizzle in oil, whisking constantly until combined well; set aside.
• 2 in a medium bowl, combine carrot, apple, parsley and raisins, if using. toss with dressing and serve.
• 3 can be made ahead. cover and refrigerate up to 12 hours.

Spicy Green Tea Salad Dressing

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1/2 cup brewed green tea
• 2 tablespoons grapeseed oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 dash pepper

Recipe

• 1 combine and chill before serving.
• 2 enjoy!

Red Hots Applesauce Salad

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

Ingredients

• Servings: 10
• 2/3 cup red cinnamon candies
• 1 cup water
• 1 (3 ounce) lemon jell-o gelatin
• 1 1/2 cups applesauce
• 1/2 cup pecans (chopped) (optional)
• 1/2 cup celery (finely chopped)
• 1/2 cup miracle whip
• 1 (8 ounce) package cream cheese

Recipe

• 1 dissolve red hots and lemon jello in hot water.
• 2 add applesauce and divide into 2 equal parts; put one part in an oiled jello mold or 13x9 pan.
• 3 cool until set, keep second half of jello mix at room temperature.
• 4 combine remaining ingredients and spread over jello that has set up.
• 5 top with room temperture jello mixture; return to refrigerator to set until firm.
• 6 unmold or cut in squares.
• 7 if you use the swirl method, add entire jello mix to 13x9 pan, partially set, then swirl through the cheese mixture and return to refrigerator to set firm.

Romaine Salad With Bacon And Hard-boiled Eggs

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

Ingredients

• Servings: 4
• 2 large eggs
• 4 ounces bacon, cut crosswise into 1/2 inch wide strips (4 to 5 slices)
• 1 head romaine lettuce, trimmed and cut into bite size pieces (1 1/4 pounds)
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots or 1/4 cup green onion
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt, to taste

Recipe

• 1 hard-boil eggs: cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
• 2 reduce heat to low and cook eggs, cover completely, 10 minutes.
• 3 transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
• 4 let stand until cool enough to handle.
• 5 cook bacon: while eggs are simmering, cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
• 6 transfer bacon to paper towels to drain.
• 7 leaving rendered fat in skillet.
• 8 make salad: peel eggs and finely chop.
• 9 put romaine and eggs in a serving bowl.
• 10 add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
• 11 add vinegar and salt and boil, swirling skillet,10 seconds.
• 12 pour hot dressing over romaine and egg and toss to combine.
• 13 add bacon and toss salad, then season with salt and pepper.
• 14 serve hot.

Potato Salad Of Love

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 12
• 6 potatoes, boiled with skin on
• 6 hard-boiled eggs, peeled and diced
• 1 1/2 cups celery, thinly sliced
• 3/4 cup black olives, whole
• 1 cup best foods mayonnaise

Recipe

• 1 peel the cooked potatoes.
• 2 cut into bite-sized pieces.
• 3 place in large bowl.
• 4 add diced eggs, celery and olives.
• 5 salt to taste.
• 6 add mayonnaise a bit at a time (salad will thicken with refrigeration).
• 7 top salad with sliced hard boiled eggs and paprika if desired.
• 8 refrigerate until ready to serve.
• 9 prep time includes boiling potatoes and eggs.

Orange Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 large oranges, peeled and cut into chunks
• 3 spring onions, sliced finely
• 2 tablespoons sun-dried tomatoes, chopped
• 1/4 cup sliced olive
• 1 tablespoon pine nuts
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• black pepper (optional)
• fresh parsley (to garnish) (optional)

Recipe

• 1 mix all ingedients except parsley together.
• 2 drizzle with the oil, balsamic vinegar.
• 3 garnish with parsley and serve.

Potato Salad With Basil-buttermilk Dressing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 1/3 cups lightly packed fresh basil leaves
• 1 cup fat-free buttermilk
• 1/2 cup reduced-calorie mayonnaise
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• cracked black pepper
• 4 1/2 lbs unpeeled round small red potatoes
• 1 cup sliced green onion (use less if you like)

Recipe

• 1 combine first 3 ingredients in container of blender.
• 2 process until basil is finely chopped.
• 3 pour mixture into a small bowl.
• 4 add salt, garlic powder and freshly cracked black pepper.
• 5 place potatoes in a large dutch oven.
• 6 cover with water and bring to a boil.
• 7 parially cover, reduce heat, and simmer 25 minutes until tender.
• 8 drain and let cool.
• 9 cut each potato in half crosswise, cut each half into 4 wedges.
• 10 place potato wedges in large bowl.
• 11 pour basil mixture over and add green onions.
• 12 toss gently to coat.
• 13 cover and chill for at least 2 hours.

Stuffed Vidalia Onions

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

Ingredients

• Servings: 4
• 4 medium vidalia onions (about 1 1/2 lbs)
• 2 tablespoons fat-free italian salad dressing
• 1/2 cup dices sweet red pepper
• 1 cup diced zucchini
• 1/2 cup soft breadcrumbs
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried oregano
• 1 dash hot sauce
• vegetable oil cooking spray
• paprika, fresh parsley sprigs

Recipe

• 1 peel onions and cut a slice from top and bottom; chop slices and set aside.
• 2 cook onions in boiling water 15-20 minutes till tender but not mushy.
• 3 cool.
• 4 remove center of onion, leave shells intact; reserve onion centers for another use.
• 5 set aside shells.
• 6 heat italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
• 7 remove from heat; stir in breadcrumbs and next 4 ingredients.
• 8 fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
• 9 cover and bake 350f for 20 minutes.
• 10 uncover and bake another 5 minutes.
• 11 garnish.

Roman Summer Salad

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

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 1 cup olive, green and black, pitted and halved
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons capers, rinsed and drained
• 1 garlic clove, thinly sliced
• 8 fresh basil leaves, shredded
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons extra virgin olive oil
• 1 lb tomatoes (about 3 tomatoes) or 1 lb cherry tomatoes, vine ripened

Recipe

• 1 cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes, and set aside to cool.
• 2 combine the olives, parsley, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• 3 to serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate.
• 4 spoon the olive and parsley mixture over the tomatoes.
• 5 drizzle the reduced balsamic over the salad and serve.

Mixed Baby Greens With Oranges, Grapefruit And Avocado

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb mixed baby greens, salad
• 2 oranges, peeled and sliced
• 1 large grapefruit, peeled and sliced
• 1 large avocado, peeled and sliced
• 2 tablespoons olive oil
• 2 tablespoons fruited balsamic vinegar
• kosher salt
• fresh ground pepper

Recipe

• 1 in a salad bowl combine the lettuce with the citrus and avocado and lightly toss.
• 2 add the olive oil, vinegar and salt and pepper to taste and toss lightly again.

Sarah's Hot Bacon Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 1/2 cups cider vinegar
• 1 1/2 cups water
• 1 1/4 cups brown sugar
• 1 1/2 cups diced onions
• 1 1/4 lbs bacon, cooked till very crisp, diced fine (save grease)
• 1/2 cup bacon grease
• 1/8 teaspoon salt
• 1/2 teaspoon pepper
• 3 ounces clear jel

Recipe

• 1 mix the clear jel with enough water to make a glue like consistency.
• 2 in a sauce pan add vinegar, water, onions, brown sugar, salt and pepper.
• 3 bring to a boil - slowly adding to the hot mixture the clearjel - stirring constantly until it all is stirred though out (we use a wire whip).
• 4 when thickened add bacon and grease and remove from heat.

Romaine And Chicken Muscle Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1/2 romaine lettuce, torn
• 1/2 red apple, diced
• 1 celery rib, sliced thin
• 1/8 cup almonds, chopped
• 3 ounces rotisserie chicken, chopped (or any cooked chicken, no skin)
• 2 tablespoons honey mustard dressing (simple honey mustard salad dressing or use newman's own lighten up honey mustard dressing)

Recipe

• 1 toss together lettuce, apple, and celery; top with almonds and chicken.
• 2 drizzle with dressing.

Roasted Pepper, Chickpea And Cheese Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 large bell peppers (red, yellow, orange, etc.)
• 1 large sweet onion, like vidalia onions, thickly sliced
• 1 (14 ounce) can chickpeas, drained (garbanzo beans)
• 6 ounces monterey jack cheese, cut into small cubes
• diced tomato, somewhat drained
• olive oil flavored cooking spray (like pam)
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 dash cayenne pepper
• salt

Recipe

• 1 preheat oven to 400°f.
• 2 holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
• 3 place pepper panels and onion slices in a casserole dish sprayed with cooking spray. spray vegetables as well.
• 4 bake in oven until soft, about 1 hour. remove and let cool enough to handle.
• 5 roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. stir.
• 6 pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. add dash of cayenne and salt to taste. mix well again.
• 7 serve at room temperature.

Romaine Salad With A Creamy Dill Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 8 cups torn romaine lettuce
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced and separated into rings
• 1/2 cup evaporated milk
• 1/2 cup vegetable oil
• 3 -4 tablespoons cider vinegar
• 2 teaspoons fresh dill, minced
• 1/2 teaspoon onion salt
• 1/2 teaspoon dried onion, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon pepper

Recipe

• 1 in a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
• 2 in a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. serve with salad. refrigerate any leftover dressing.

Sarah's Garbanzo Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt (optional)
• 12 ounces cherry tomatoes, halved
• 1/2 cup kalamata olives or 1/2 cup black olives, coarsely chopped and pitted, if necessary
• 1 green onion, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons fresh basil or 2 tablespoons parsley or 2 tablespoons cilantro, chopped

Recipe

• 1 whisk together vinegar, olive oil and mustard in a medium sized bowl.
• 2 add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette. you can eat this salad right away, but i've found that it tastes best if you chill the salad and let the flavors meld for a couple hours.

Romaine Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/2 teaspoons rice vinegar
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups hearts of romaine mixed salad greens

Recipe

• 1 in a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. pour over the salad mix; toss to coat.

Romaine & Avocado Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large head romaine lettuce, outside leaves discarded
• 1 large tomato, chopped
• 1 small red bell pepper, julienned
• 1/2 small avocado, cut into chunks
• 2 tablespoons coarsely chopped walnuts (optional)
• 2 tablespoons lemon juice
• 2 teaspoons balsamic vinegar
• extra virgin olive oil, to taste
• salt and black pepper, to taste

Recipe

• 1 remove outer leaves of lettuce heads and discard. cut off tops of leaves and discard. (tops are bitter.)
• 2 chop remaining inner leaves. rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
• 3 in a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. toss with salad greens, red bell pepper, tomato and avocado chunks. sprinkle with chopped walnuts if desired.
• 4 serve immediately, and enjoy!

Mixed Bean And Veggie Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 cups iceberg lettuce (chopped)
• 1 (540 ml) can mixed beans (drained)
• 1 cup english cucumber (seedless cucumber is better)
• 1 cup carrot (peeled)
• 1 cup celery
• 1 cup tomato
• 1/2 cup green pepper
• 1/2 cup red onion
• 2 hard-boiled eggs (optional)
• salt and black pepper
• italian salad dressing

Recipe

• 1 mix everything into a bowl.
• 2 refrigerate for about 2 hours, not necessary but i like my veggies cold.
• 3 when ready to server add salt and pepper.
• 4 at this point you can add the italian dressing (amount is according to how wet you like your salad) or you can just pass the salad dressing around the table.
• 5 this salad is best eaten the same day, because once it sits for too long the lettuce gets wilted.
• 6 preparation time not including chill time.

Red Grape Salad With Maple Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup refrigerated raspberry juice
• 1 tablespoon maple syrup or 1 tablespoon honey
• 2 tablespoons thinly sliced green onions
• 1 teaspoon lemon juice
• 2 tablespoons light flavored olive oil
• 6 cups baby greens
• 1 cup red seedless grapes, halved, if desired
• 1 small golden delicious apple, cored and thinly sliced
• salt and pepper

Recipe

• 1 for dressing, in small bowl combine raspberry juice, syrup, onion and lemon juice. season with salt and pepper to taste. whisk in olive oil.
• 2 arrange greens on 6 salad plates. top with grapes and apple. spoon dressing over greens.

Orange Tomato Cucumber Salad With Orange And Maple Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 5 roma tomatoes (or 3 regular)
• 2 large oranges
• 1 medium cucumber
• 2 teaspoons maple syrup
• 1/4 teaspoon black pepper

Recipe

• 1 peel the cucumber and then slice it. cut the slices in half. place those into a bowl.
• 2 chunk the tomatoes and place them on top of the cucumber.
• 3 peel 1 orange and slice it, then chunk the slices up and put them on top of the tomato.
• 4 slice the second orange in half and, using a hand held juicer (or whatever it is you use to extract orange juice!) juice it.
• 5 to the orange juice add the maple syrup and black pepper.
• 6 pour the dressing over the veggies and stir to combine.
• 7 chill until ready to eat.

Romaine Broccoli Salad With Strawberries

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

Ingredients

• 4 cups town romaine lettuce
• 2 cups broccoli, salad blend
• 1 cup fresh strawberries
• 2 slices red onions, quartered
• 1/3 cup purchased raspberry vinaigrette dressing

Recipe

• 1 in large serving bowl, combine all ingredients except salad dressing.
• 2 toss to mix.
• 3 make salad dressing or toss with bottled dressing to coat.

Romaine Salad Tossed With Chickpeas

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 large head romaine lettuce, torn
• 1 cup cherry tomatoes, halved
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup green olives
• 1/2 teaspoon anchovy paste
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil

Recipe

• 1 in a serving bowl, place lettuce, tomatoes, chickpeas and olives.
• 2 in a small bowl, combine anchovy paste, balsamic vinegar, and olive oil. pour over salad and serve.

Romaine Salad With Edamame And Creamy Horned Melon Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 horned melon, halved lengthwise
• 1/3 cup fat-free buttermilk
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup frozen shelled edamame (green soybeans)
• 1 cup thinly sliced braeburn apple (about 1/2 apple)
• 1/2 cup thinly sliced red onion
• 7 cups torn romaine lettuce (about 14 ounces)

Recipe

• 1 to prepare dressing, squeeze horned melon into a fine mesh strainer over a bowl; press with the back of a spoon to extract juice.
• 2 discard seeds. add buttermilk and next 4 ingredients (through pepper) to bowl; stir with a whisk. cover and chill.
• 3 cook edamame according to package directions, omitting salt. drain. rinse with cold water; drain well.
• 4 combine edamame, apple, onion, and lettuce in a large bowl; pour dressing over and toss gently to combine. serve immediately.

Sue/chris Chicken Pasta Salad

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

Ingredients

• Servings: 10
• 2 whole poached boneless chicken breasts (4 halves)
• 1 lb bow tie pasta, cooked to desired tenderness
• 1 1/2 cups mayonnaise (i use hellman's light)
• 1 (7 ounce) envelope good seasonings italian salad dressing mix
• 1/2 cup thinly sliced celery
• 1/4 cup finely diced onion
• 1 red sweet bell pepper, finely diced
• 1 cup diced carrot
• 1 cup seedless grapes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook pasta until desired tenderness, and cool.
• 2 poach chicken breast –to fill pot with enough water to cover chicken, boil water and then add chicken, simmer for about 12 minutes or until cooked thoroughly. remove from heat and let cool.
• 3 mix mayonnaise and salad dressing mix in a large bowl.
• 4 add remaining ingredients and mix thoroughly.
• 5 after chicken is cooled, cut into bite size pieces and add to mayonnaise mixture – mix thoroughly.
• 6 add cooled pasta and mix thoroughly.
• 7 serve chilled.
• 8 best if served the same day.
• 9 if you have leftovers, add more mayonnaise until moist.

Red Hot Jello Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 (3 ounce) packages cherry jell-o
• 1 cup water
• 1 cup red cinnamon candies
• 1 (15 1/2 ounce) can crushed pineapple in juice
• 8 ounces cream cheese
• 2 tablespoons milk
• 1/2 cup nuts (chopped)

Recipe

• 1 dissolve red hots in water over low heat, stirring all the time. add jello, stirring to dissolve. add pineapple with juice. pour half in clear loaf pan. chill until firm. reserve rest til later.
• 2 soften cream cheese with milk to spreading consistency. add nuts and spread on firm jello mixture covering completely. add reserved jello mixture and chill until firm.

Red Hot Applesauce Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (3 ounce) box cherry jell-o
• 1 cup boiling water
• 1/4 cup red cinnamon candies
• 1 (23 ounce) can applesauce

Recipe

• 1 on top of stove stir red hots into boiling water until dissolved. add jello. remove from heat and add applesauce; stir well. pour into 8-inch square dish and chill until set.

Sarah Jayne's 4-fruit Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 6 -8 fresh strawberries
• 1 slice watermelon
• 1 bartlett pear
• 1 kiwi
• 2 -3 tablespoons honey (more to taste)
• 2 -3 cinnamon sticks (more to taste)

Recipe

• 1 chop fresh fruit into small pieces. in a mixing bowl, stir fruit evenly.
• 2 break cinnamon sticks in half, insert into food processor bowl. grind for 2-2 1/2 minutes to get a powdery consistency. strain cinnamon powder from processor bowl and sprinkle on fruit.
• 3 drizzle honey onto fruit and mix.
• 4 cover and refrigerate for an hour or so, to let the flavors blend. or, you can eat it fresh-made.

Romaine Mandarin Salad

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

Ingredients

• 1 bunch romaine lettuce, ripped into bite size pieces
• 1 cup celery, chopped
• 2 green onions with tops, chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1/4 cup almonds
• 2 tablespoons sugar
• 1/4 cup salad oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/2-1 teaspoon salt
• 3 dashes tabasco sauce
• fresh ground black pepper, to taste

Recipe

• 1 to caramelize almonds: put almonds in a small skillet or saucepan. sprinkle with sugar. heat, stirring constantly, until light brown. put almonds on waxed paper to cool.
• 2 for dressing: whisk all ingredients together until well mixed.
• 3 for salad: mix all salad ingredients, caramelized almonds and dressing.

Romaine And Mushrooms Salad With Garlic Caper Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 garlic clove
• 1 teaspoon capers, rinsed
• 1 teaspoon dijon mustard (heaping if you want)
• 1/4 teaspoon salt
• 1 tablespoon red wine vinegar (or wine vinegar)
• 1/4 cup olive oil
• 1 small romaine lettuce, washed and torn into bite size pieces
• 6 -8 small mushrooms, sliced
• 2 -4 tablespoons parmesan cheese, grated

Recipe

• 1 in a food processor or blender, add the garlic and mince. add the rest of the ingredients for the salad. season with salt and pepper.
• 2 in a bowl, add the romaine lettuce and mushrooms. add dressing and toss. place the lettuce on plates and grate with some parmesan cheese.

Romaine Antipasto Salad With Balsamic Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 large garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup extra virgin olive oil
• 2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 8 ounces sliced salami, cut into 1/2-inch wide strips
• 1 1/2 cups shredded provolone cheese
• 2 cups crisp bread croutons

Recipe

• 1 make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
• 2 in a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
• 3 top with cheese and croutons; give it a final toss and serve immediately.

Romaine Pear Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 lb red leaf lettuce
• 1 head romaine lettuce
• 1/2 cup toasted walnuts
• 2 ripe red pears, sliced thin
• 1 cup strawberry, sliced
• 1 (5 -6 ounce) package feta cheese (i use low fat)
• 1/3 cup sugar
• 1/3 cup balsamic vinegar
• 1 teaspoon celery salt
• 1 teaspoon salt
• 3/4 cup olive oil or 3/4 cup vegetable oil

Recipe

• 1 mix balsamic vinegar, sugar, celery salt, salt and oil together and stir until sugar is dissolved.
• 2 toast walnuts, slice pears & strawberries. break lettuces up into bite size pieces in large bowl. top with walnuts, pears, strawberries and feta. pour dressing over salad. you might not need all of the dressing - use according to your taste.

Romaine Lettuce With Pears, Gorgonzola And Candied Walnuts

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 cup walnuts, very coarsely chopped
• 1/2 cup sugar
• 2 tablespoons butter (plus extra for the cookie sheet)
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 shallot, chopped
• 1 cup extra virgin olive oil
• 2 ripe anjou pears
• 10 cups romaine lettuce, broken into pieces
• 1/2 cup gorgonzola, crumbled
• 1/3-1/2 cup thinly sliced red onion (optional)
• salt and pepper

Recipe

• 1 line a cookie sheet with parchment paper and butter the paper.
• 2 in a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
• 3 remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.this can be done several days before serving the salad. keep in a covered container.
• 4 in the bowl of a processor, combine the vinegar,honey,mustard and shallot.
• 5 with the machine running,add the olive oil in a thin steady stream for about 1 minute,.
• 6 just before serving, halve and core the pears, then cut each half into thin strips.
• 7 combine the lettuce, gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
• 8 place the pear slices attractively on top, drizzle with the dressing and serve.

Suffolk Waldorf Salad

Orange Teriyaki Tofu

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

Ingredients

• Servings: 4
• 500 g firm tofu (2 blocks)
• 1/4 cup tamari soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons maple syrup
• 1/2 cup orange juice
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, crushed
• 1/4 teaspoon dry mustard
• 2 teaspoons orange peel, grated

Recipe

• 1 cut tofu into large bite-sized squares and place in bowl.
• 2 blend remaining ingredients. pour over tofu. if time allows, marinate for one hour or longer.
• 3 remove tofu from marinade and place in small casserole dish along with 1/2 cup marinade.
• 4 bake uncovered in preheated 375°f oven for one hour, gently stirring and basting with marinade every 20 minutes.
• 5 garnish with chopped parsley or fresh coriander.
• 6 serve with rice and salad.
• 7 source: vegetarian tastes of toronto, p.54.

Romaine Lettuce Salad With Cilantro Dressing

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

Ingredients

• Servings: 6
• 1 large romaine lettuce (ragged outer leaves discarded)
• 1 cucumber, peeled, seeded and julienned (any type)
• 4 large celery ribs, trimmed and julienned
• 20 fresh cilantro stems, leaves only
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/2 small onion, finely chopped
• 1 teaspoon salt (to taste)
• fresh ground black pepper

Recipe

• 1 have ready a large bowl of ice water.
• 2 rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. drain well and dry very thoroughly in a salad spinner.
• 3 in a salad bowl, combine the lettuce, cucumber, and celery.
• 4 in a blender, combine the cilantro and olive oil; process to a puree.
• 5 add the remaining ingredients and blend until smooth.
• 6 toss with the salad and serve.

Romaine Salad With Avocado And Oranges

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 oranges
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 6 cups shredded romaine lettuce
• 2 scallions, thinly sliced
• 1/2 cup diced avocado

Recipe

• 1 with a paring knife remove the skin and pith from the oranges.
• 2 working over a large salad bowl to catch the juices, cut out the orange segments. set aside.
• 3 add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
• 4 add the lettuce and scallions, tossing well. add the avocado and toss gently to combine.

Mixed Bean Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (16 ounce) can green beans, drained
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can wax beans, drained
• 1 (2 1/4 ounce) can ripe olives, drained
• 1 cup vegetable oil
• 2 tablespoons finely chopped onions
• 1/2 teaspoon oregano
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• salt and pepper

Recipe

• 1 mix all ingredients together in glass bowl and marinate at least three hours.
• 2 longer, if possible.
• 3 refrigerate while marinating.
• 4 when ready, drain and serve.

Orange Tapioca Salad

Total Time: 2 hrs 8 mins Preparation Time: 8 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 (3 1/2 ounce) packages vanilla americana tapioca pudding (not instant)
• 1 (3 ounce) box orange jell-o
• 3 cups water
• 1 can mandarin orange, drained
• 1 1/2 cups cool whip

Recipe

• 1 mix pudding and jello with water and microwave 8 minutes on"high", stir every 2 minutes.
• 2 remove and chill until almost set.
• 3 add oranges and cool whip; mix.
• 4 chill until set.

Red Hot Mama Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup water
• 1/4 cup red-hot candies
• 1 (3 ounce) package lemon jell-o gelatin
• 1 (15 ounce) can applesauce
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup pecans, chopped
• 1 1/4 cups celery, chopped

Recipe

• 1 combine water and red hot candies in a medium sized sauce pan.
• 2 boil on high heat until candy is melted.
• 3 remove from heat.
• 4 add jello and applesauce.
• 5 mix well.
• 6 in a medium bowl, beat together cream cheese and mayonnaise.
• 7 fold in celery and nuts with spoon.
• 8 in a square 9x9 dish, place cream cheese mixture and spread evenly.
• 9 pour red hot applesauce mixture over the cream cheese.
• 10 refrigerate until red hot applesauce mixture has set, approximately 4 hours.

Red Fruit Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 apple
• 1/4 pomegranate
• 2 cups red grapes
• 5 -6 strawberries

Recipe

• 1 chop up the apple and strawberries into bite-sized pieces.
• 2 remove the seeds from the pomegranate.
• 3 combine all ingredients in a bowl.
• 4 serve & enjoy!

Romaine Feta Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 heads romaine lettuce
• 1 cup golden raisin
• 4 -6 ounces feta cheese
• 3/4 cup pine nuts
• vidalia salad dressing, to taste

Recipe

• 1 clean lettuce and tear into small pieces.
• 2 add 4-6 ounces crumbled feta cheese.
• 3 1 cup raisins ( more or less to taste.
• 4 3/4 cup pine nuts.
• 5 mix thoroughly.
• 6 put on dressing to taste.

Mixed Bean Salad

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 (14 ounce) can cut green beans
• 1 (14 ounce) can yellow wax beans
• 1 (14 ounce) can red kidney beans
• 1 (14 ounce) can chickpeas
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 2/3 cup granulated sugar
• 2/3 cup cider vinegar or 2/3 cup tarragon vinegar or 2/3 cup wine vinegar
• 2/3 cup vegetable oil
• 1 teaspoon salt
• 1 sliced red onion, separate into rings
• pepper
• 1 teaspoon dried dill weed or 1 teaspoon dried basil or 1 teaspoon dried tarragon

Recipe

• 1 drain the cans of green beans, yellow wax beans, red kidney beans and chick peas, rinse with cold water.
• 2 combine in large bowl.
• 3 add celery, onion and green pepper.
• 4 combine sugar, vinegar, oil, salt, pepper and herbs.
• 5 whisk until blended.
• 6 pour over vegetables.
• 7 mix well; taste and adjust seasoning.
• 8 refrigerate at least 8 hours before serving.
• 9 will keep for several days in refrigerator.
• 10 drain before serving.

Romaine Heart , Pineapple , Raspberries Poppy Seed Dressing

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

Ingredients

• Servings: 4
• 1 large romaine lettuce hearts, chunks
• 1 (10 ounce) can pineapple chunks, drained
• 1 cup thinly sliced cauliflower floret
• 8 baby carrots, thinly sliced
• 1 avocado, pitted, peeled, chunks (optional)
• 2 cups frozen raspberries, thawed
• 2 teaspoons rice vinegar
• 2 teaspoons sugar
• 2 (1 ounce) packets splenda sugar substitute (optional)
• 1/2 cup milk
• 1 teaspoon poppy seed
• 1 teaspoon reserved pineapple juice

Recipe

• 1 in large glass bowl, add 1 inch chunks of romaine lettuce hearts.
• 2 2nd layer: add pineapple chunks.
• 3 3rd layer: add cauliflower slices.
• 4 4th layer: add sliced carrots.
• 5 5th layer: add avocado chunks.
• 6 in bowl add rice vinegar, sugar, milk, poppy seeds and pineapple juice. mix well with whisk.
• 7 drizzle over salad.
• 8 add raspberries.
• 9 cover with saran wrap and refrigerate two hours.

Romaine And Greek Vegetable Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 cups torn romaine lettuce
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 16 grape tomatoes, halved
• 1 cucumber, chopped and peeled
• 4 ounces sliced mushrooms
• 1/4 cup thinly sliced red onion
• 12 coarsely chopped pitted kalamata olives
• 1 -2 tablespoon dried oregano
• 1/4 cup low-fat italian salad dressing
• 4 ounces crumbled feta cheese with dried basil and tomato

Recipe

• 1 combine first 8 ingredients in a large bowl. toss gently.
• 2 add dressing and cheese just before serving.
• 3 toss gently and serve.

Orange Tapioca Salad Ii

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

Ingredients

• Servings: 6
• 1 (3 ounce) package vanilla pudding mix
• 1 (3 ounce) package tapioca pudding
• 1 (3 ounce) package orange jell-o
• 1 (8 ounce) can mandarin oranges
• water
• 2 cups whipped topping

Recipe

• 1 in a medium saucepan, stir together vanilla pudding, tapioca pudding and orange jell-0.
• 2 drain oranges, reserving juice.
• 3 add enough water to reserved juice to make 3 cups of liquid.
• 4 pour over dry mixes and bring to a boil.
• 5 remove from heat when all dry ingredients are dissolved and cool.
• 6 add whipped topping and oranges and mix well.
• 7 refrigerate until ready to serve.

Romaine Hearts With Sourdough Croutons And Parmesan

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 2 heads romaine lettuce
• 1 -2 garlic clove, finey chopped
• extra virgin olive oil
• 4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
• 8 large olives, pitted, coarsely chopped (gaeta or nicoise olives are good)
• 1/3 cup parmesan cheese, grated (1 oz.)
• pepper
• 1/2 teaspoon lemon zest, minced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, finely chopped
• 5 tablespoons extra virgin olive oil

Recipe

• 1 discard the tough outer leaves from the romaine and use the whole leaves and hearts. wash the leaves and dry them in a spinner, or pat dry with a towel. wrap loosely in a damp towel and refrigerate.
• 2 preheat the oven to 375*f.
• 3 add the garlic to 1 tbls. olive oil and toss with the cubed bread. spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. set aside to cool.
• 4 to make the vinaigrette:.
• 5 combine everything but the oil, then whisk it inches the dressing should be very lemony and bright. this makes about 1/2 cup.
• 6 when you are ready to serve the salad, place the lettuce in a large bowl. add the olives and toss with the vinaigrette, coating all of the leaves.
• 7 add the croutons and parmesan cheese and toss again. sprinkle with freshly ground black pepper and serve. don't forget to enjoy! :).

Romaine Hearts With "caesar" Dressing

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

Ingredients

• Servings: 4
• 3/4 cup mayonnaise
• 3 tablespoons fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1 garlic clove, crushed through a press
• fresh ground pepper
• 2 (6 ounce) romaine lettuce hearts, torn into bite-sized pieces
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 mix the mayonnaise, lemon juice, worcestershire sauce, and garlic in a small bowl. season generously with pepper. (for a thinner dressing, dilute with a tablespoon or two of water.)
• 2 toss the lettuce and dressing well in a large bowl. add the parmesan and toss again. serve immediately.

Mixed Bean Salad With Green Vinaigrette

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

Ingredients

• Servings: 4
• 1 cup kidney bean, drained
• 1 cup chickpeas, drained
• 1 cup green beans, drained
• 3 eggs, hard boiled
• 2 shallots, finely chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon tarragon
• 1 garlic clove, chopped
• 3 tablespoons wine vinegar
• 6 tablespoons olive oil
• salt and pepper, to taste
• lemon juice, to taste
• 3 drops tabasco sauce

Recipe

• 1 mix beans together in a large bowl.
• 2 slice eggs in half, removing the yolks and set them aside.
• 3 chop whites and add to beans.
• 4 place remaining ingredients except yolks in a small bowl and quickly whisk until just blended.
• 5 pour dressing over beans, mix and marinate 15 minutes at room temperature.
• 6 to serve spoon salad onto plates and force yolk through a sieve onto beans.