Sienisalaatti (a Fresh Mushroom Salad From Finland)

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 lb mushroom, sliced
• 2 tablespoons minced chives
• 1/4 cup whipping cream or 1/4 cup half-and-half
• 1 tablespoon red wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 dash pepper

Recipe

• 1 heat 1 inch salted water to boiling, using 1/2 teaspoon salt to 1 cup water. add mushrooms. heat to boiling; reduce heat. cover and simmer 1 minute. drain and chill.
• 2 mix all remaining ingredients. pour over mushrooms and toss. chill at least 1 hour before serving.
• 3 serve in lettuce cups if desired.

Silver And Gold Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup reduced-calorie italian dressing
• 1/4 cup light sour cream
• 2 cups alfalfa sprouts
• 3 medium carrots, shredded
• 1 cup swiss cheese, shredded (4 oz.)
• 1 cup mild cheddar cheese, shredded (4 oz.)

Recipe

• 1 in medium bowl, combine dressing and sour cream.
• 2 add alfalfa sprouts, carrots, swiss and cheddar cheeses; toss lightly.
• 3 serve immediately.

Stout's Ambrosia Dessert Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cans pineapple chunks, drained
• 4 cans mandarin orange segments, drained
• 1 jar maraschino cherry, drained & halved
• 1/2 bag colored miniature marshmallows
• 1 cup shredded coconut
• 1 (16 ounce) container cool whip

Recipe

• 1 dump all the ingredients in a large plastic bowl with a lid.
• 2 mix everything together with a large plastic mixing spoon.
• 3 cover and chill for at least an hour.
• 4 tote the bowl to your family gathering or potluck.
• 5 watch it disappear.
• 6 help it disappear.
• 7 gather many compliments.

Summer Squash Salad With Lemon, Capers, & Parmesan

Summer Salad With Egg, Green Olives And Dill

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 head iceberg lettuce
• 4 eggs, hard boiled
• 1 1/2 cups green olives, pimento stuffed
• 1 cup fresh parsley
• 4 green onions
• 1 teaspoon dijon mustard
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil

Recipe

• 1 chop up the lettuce, parsley, green onions and toss together in your serving bowl. adjust ingredients up and down according to your taste (spinach would work well in this, too, but has a much more assertive flavor than the blank canvas of the iceberg).
• 2 slice the green olives and wedge the hard boiled eggs and sprinkle/arrange on top.
• 3 shake dressing ingredients together in a small jar, adjusting for personal taste (i just eye-ball it myself, measurements are approximate--my mil used one of those bottled gourmet salad dressings with dill). and pour over salad.
• 4 toss and serve at table (once everyone has a chance to see your artfully arranged egg and olives on top).
• 5 i imagine some nice thin shavings of parmesan would be tasty in this, too.
• 6 seems like whole grain bread or rolls would be nice alongside--something with more texture and density than a french baguette, but, hey, it's your dinner, you decide!

Summer Squash Salad

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

Ingredients

• Servings: 12
• 3 -5 tablespoons olive oil
• 2 garlic cloves, sliced
• 4 zucchini, sliced
• 4 summer squash, sliced
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh oregano, chopped

Recipe

• 1 pour enough oil in skillet to cover. place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
• 2 stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. transfer to serving dish or bowl.
• 3 repeat two more times with the remaining squash and garlic.
• 4 before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
• 5 return all to serving dish.
• 6 serve while still warm or at room temperature.

Summer Squash With Potatoes And Sausage

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• 3 squash, sliced into rounds (i used 2 zucchini, 1 yellow or crookneck)
• 15 ounces diced canned potatoes, drained
• 1/3 cup light caesar salad dressing
• 1/4 teaspoon fresh cracked pepper
• 1/2 teaspoon italian seasoning (optional)
• 4 ounces summer sausage, cut into 1/4-inch thick rounds, then cut in half (i used hillshire farms)
• 1/3 cup feta cheese, crumbled

Recipe

• 1 pour drained potatoes into non-stick skillet over medium heat.
• 2 add squash rounds, caesar dressing and spices.
• 3 cover and cook until veggies are softened. add more dressing if desired.
• 4 add sausage and heat through.
• 5 serve and top with feta cheese.

Smokey Tomato Salad Dressing

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 3 tablespoons tomato juice
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon whole grain dijon mustard
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in small bowl, whisk all ingredients together until combined.
• 2 drizzle over salad mixture of choice.

Scrumptious Spinach Salad

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

Ingredients

• Servings: 4
• 2 lbs fresh spinach, torn
• 2 cups fresh mushrooms, sliced
• 1 onion, grated
• 1 cup sugar (can also be made with splenda)
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 3/4 cups salad oil
• 3/4 cup cider vinegar
• 1/2 cup bacon, crumbled (optional & you may use more or less to your liking) (optional)
• 1/2 cup slivered almonds (optional & you may use more or less to your liking) (optional)

Recipe

• 1 using a blender, mix onion, sugar, salt, and dry mustard. slowly and alternately mix in oil and vinegar.
• 2 combine spinach, mushrooms, and optional items if desired.
• 3 pour dressing mixture over and toss lightly.

Summer Spaghetti Salad

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1 lb spaghetti noodles
• 1 red onion, chopped
• 1 cucumber, chopped
• 1 bell pepper, chopped
• 4 ounces italian salad dressing (or use homemade, to taste)
• 4 ounces catalina dressing (to taste)
• 2 tomatoes, chopped
• 1 (6 ounce) can black olives, sliced
• 1 stalk celery, thinly sliced (optional)
• 1 (6 ounce) can water chestnuts, sliced (optional)

Recipe

• 1 boil spaghetti noodles for 8 or 9 minutes; drain; and rinse with cold water. place noodles in a bowl.
• 2 add all ingredients to drained cold spaghetti, adding more or less salad dressing to taste. (want it sweeter? add more catalina and less italian dressing.).

Screeching Black Cat Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups black rice or 2 cups wild rice, cooked
• 4 large carrots, thinly sliced
• 1 ear uncooked sweet corn
• 1/4 cup golden raisin
• 1/4 cup black raisins
• lemon juice, equal to one lemon
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• green leaf lettuce

Recipe

• 1 cook the ear of corn.
• 2 remove the kernels then combine all the ingredients, except the lettuce, in a large bowl and mix well. adjust the seasoning if needed.
• 3 to serve, line a platter with lettuce leaves and mound the salad in the center.
• 4 alternatively, serve in individual salad dishes.

Peanut Butter Semifreddo

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 8
• 1 cup whipping cream
• 1/3 cup peanut butter
• 1/4 cup brown sugar
• 2 egg whites, at room temperature
• 1 pinch salt
• 1/4 cup granulated sugar
• 2 teaspoons vanilla
• toasted peanuts, coarsely chopped

Recipe

• 1 line an 8x4–inch (2 l) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. warm 3 tbsp (45 ml) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. set aside to cool.
• 2 meanwhile in a large bowl, beat egg whites with salt until frothy. gradually add granulated sugar, increasing speed to medium–high. beat until whites hold stiff peaks. set aside.
• 3 in a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. fold cooled peanut butter mixture into egg whites, then fold in whipping cream. scrape into loaf pan, smoothing surface. cover surface with overhanging plastic wrap, then cover with foil. freeze overnight.
• 4 just before serving, unmold onto a cutting board and discard plastic wrap. for each serving, cut a 1–inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. to serve, stand one triangle upright against the other. sprinkle with toasted peanuts. excellent with a tropical fruit salad, such as mango, pineapple and papaya. rewrap and freeze any leftovers for up to a month.

Silly Susie Saw Caesar Salad By The Sunny Seashore

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 egg
• 1 garlic clove, finely minced
• 1/2 teaspoon salt
• 1/8 teaspoon cracked pepper
• 1 pinch raw sugar
• 1/2 teaspoon anchovy paste (or 1 anchovy fillet, minced)
• 1/2 head romaine lettuce, torn
• 1/2 head butter lettuce, torn
• 1 (13 ounce) can canned tuna, drained and flaked (i like trader joe's brand of tuna)
• 1/4 cup imported parmesan cheese
• 1/2 cup red onion, peeled and cut into crescents (my addition)
• 3/4 cup garlic-flavored croutons

Recipe

• 1 in blender add all the salad dressing ingredients and blend until smooth. i always prepare the dressing several hours in advance and refrigerate until ready to use.
• 2 in large salad bowl, combine the two lettuces, tuna, parmesan cheese, red onion crescents if using and croutons. add the dressing and toss to coat well.
• 3 prep time does not include baking the croutons.

Summer Salad

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

Ingredients

• 3/4 cup grapeseed oil
• 1/4 cup balsamic vinegar
• 1 tablespoon herbes de provence
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 navel orange, large, juiced
• 1 navel orange, juice of segmented navel orange
• 2 (6 ounce) bags baby spinach
• 1 (16 ounce) bag broccoli, and carrot shredded slaw
• 1 navel orange, segmented (reserving the juice to include in the salad dressing)
• 1 cup candied pecans, broken into pieces

Recipe

• 1 this is a prep-ahead salad created for a summer bbq potluck. do the prep work at home and toss it together when you're ready to serve. this recipe makes enough to serve the first round and a second round of hungry guests.
• 2 salad: combine all the spinach with the broccoli and carrot slaw. transfer half to your serving bowl, reserve the second half for the second round. add half of the orange segments and half of the candied nuts and toss well with half of the salad dressing. repeat when the salad runs low.
• 3 segment one large navel orange. cut one of the oranges in to segments and reserve the juice to add to the salad dressing. set the orange segments aside in a container with a lid.
• 4 salad dressing.in a jar with a lid combine all of the salad dressing ingredients, put the lid on and shake it up. taste it and then a pinch at a time adjust the sweet, the heat and salt with granulated sugar, red pepper flakes and salt if needed. allow at least an hour for the dressing ingredients hen array.
• 5 when you're ready dress, toss and serve the salad.

Summer Spinach Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups washed trimmed and torn spinach leaves
• 1 pint strawberry, hulled and sliced
• 1 cup blueberries
• 1 kiwi, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar

Recipe

• 1 combine spinach leaves and fruit in large salad bowl.
• 2 toss well.
• 3 mix together olive oil and vinegar in small cup or bowl.
• 4 drizzle dressing over salad.
• 5 toss well.

Salsa Two Bean

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

Ingredients

• 3 large tomatoes
• 1 (32 ounce) bottle tomato juice
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can black beans
• 1 (15 7/8 ounce) can black-eyed peas
• 1 medium onion
• 1 (15 1/4 ounce) can sweet corn
• 2 cups sugar
• 1/2 cup vinegar
• 1/2 cup jalapeno pepper
• 2 teaspoons cumin
• 1 teaspoon oregano
• 2 teaspoons garlic (crushed)
• 1 1/2 teaspoons coriander
• 1 lime, juice of

Recipe

• 1 in a food processor, place fresh tomatoes, jalapeño peppers and onions, and pulse chop into small chunks.
• 2 combine all ingredients in a large stock pot.
• 3 cook for about 15 minutes.
• 4 makes 10- 8 ounce jars.
• 5 process jars for 15 minutes.

Quick Sweet Stir-fried Tempeh

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

Ingredients

• Servings: 1
• 200 g tempeh (1 block)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons soy sauce
• 1 1/2 tablespoons raspberry jam
• 1 teaspoon curry powder
• 2 tablespoons wine vinegar
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon cornflour or 1/2 teaspoon cornstarch, mixed in a little cold water for thickening
• oil (for frying)

Recipe

• 1 chop the tempeh into bite-sized cubes.
• 2 in a bowl mix the cayenne, soy sauce, jam, curry powder and wine vinegar.
• 3 add the tempeh and coat well.
• 4 leave in the refrigerator to chill if possible.
• 5 in a small wok or fry pan, heat some oil and add the tempeh.
• 6 allow to brown a little and stir continuously.
• 7 add the corn flour dissolved in water and allow to thicken.
• 8 add salt to taste.
• 9 serve with rice or a side salad.

Summer Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 2 teaspoons dry mustard
• 2 teaspoons salt
• 1 1/2 teaspoons celery seeds
• 2/3 cup vinegar
• 1 pint oil
• 1/2 red onion, diced fine

Recipe

• 1 start by dry mixing the sugar, salt, celery seed and dry mustard.
• 2 slowly mix in vinegar.
• 3 add the oil, mixing a little at a time.
• 4 finish off by mixing in the onion.
• 5 add dressing on top of any favorite salad.

Summer Squash Slaw

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 small summer squash, julienned
• 2 small zucchini, julienned
• 1 small sweet red pepper, julienned
• 1 small onion, sliced thin
• 3 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon sugar
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon black pepper

Recipe

• 1 in a large bowl, combine yellow squash, zucchini, red pepper and onion.
• 2 in a small bowl, whisk together oil, vinegar, mayonnaise, sugar, dill, garlic salt, celery salt and pepper.
• 3 pour dressing over vegetable mixture; toss to coat.
• 4 cover and refrigerate until serving time (at least 2 hours).

Scrambles

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

Ingredients

• 12 ounces rice chex
• 12 ounces corn chex
• 12 ounces wheat chex
• 2 1/2-3 lbs mixed nuts
• 11 -24 ounces pretzels
• 2 cups salad oil
• 1 tablespoon garlic salt
• 1 tablespoon table salt
• 1/4 cup worcestershire sauce

Recipe

• 1 mix cereals, nuts and pretzels together. add oil and toss. add spices and toss again. bake at 250 degrees for two hours. toss every 15 minutes.
• 2 the secret is to use a huge pan - ours was sold as a sweet corn cooker. it almost fills the oven with only the bottom shelf in place. you want the huge pan so you can have enough room to toss the mixture instead of stirring it. that way you don't smash the cereal so much.
• 3 if you have a sam's club (or something comparable) nearby, they often sell the three chex cereals in a combo pack, just the right amount of each (or close enough). they also sell a 2 1/2 or three pound container of nuts. and a 48 oz barrel of pretzels. thus, the actual amounts vary, depending on the size of the containers, and that seems to vary from year to year. trust me. it'll come out just fine! serving size is just a guess.

Stove Top Lasagna

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

Ingredients

• Servings: 6
• 1 (16 ounce) package bow tie pasta
• 1 lb ground beef
• 2 (14 ounce) jars spaghetti sauce
• 1 (16 ounce) container cottage cheese
• 2 cups shredded cheese (your choice)

Recipe

• 1 cook and drain pasta.
• 2 brown meat, seasoned to taste, drain any fat.
• 3 add sauce, heat through.
• 4 in large pot mix together meat sauce, pasta, and cottage cheese, over low heat. cover with shredded cheese, cover with lid until melted.
• 5 serve w/ salad & garlic bread.

Quick Spinach Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb fresh spinach
• 1/3 cup mayonnaise
• 3 tablespoons frozen orange juice concentrate, thawed
• 1 red apple, unpeele
• 4 slices bacon, cooked and crumbled
• fresh ground pepper

Recipe

• 1 remove stems from spinach, was leaves thoroughly, and pat dry. tear into bite size pieces. combine mayo, and orange juice, stir well, set aside.
• 2 just before serving, chop apple. combine spinach, apple and bacon in large bowl. serve with dressing, add pepper to taste.

Mexican Low Fat Citrus Salad Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• 2 tablespoons wine vinegar or 2 tablespoons distilled vinegar
• 2 tablespoons fresh basil, minced or 2 teaspoons dried basil
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1 teaspoon cumin, ground
• 2 garlic cloves, pressed

Recipe

• 1 in a non metal bowl whisk all the ingedients.
• 2 cover& chill for up to 4 hours.

Prize Winning Potato Salad

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

Ingredients

• 3/4 medium potato (any variety will work)
• 3 hard-boiled eggs (chopped up)
• 2 green onions, chopped
• 1 medium carrot, shredded
• 1 stalk celery, finely diced
• 3 radishes, finely chopped (optional)
• miracle whip (enough to moisten, 1/2 cup)
• 1 1/2 teaspoons prepared horseradish
• 1 dash pepper
• 1 cup frozen green pea (uncooked)

Recipe

• 1 cook potatoes in boiling water until tender.
• 2 drain potatoes and cut cup but not too small.
• 3 cook, peel and cut up hard boiled eggs.
• 4 chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
• 5 add enough miracle whip to moisten.
• 6 add horseradish and pepper.
• 7 lastly, add still frozen green peas just 5 to 10 minutes prior to serving.

Summer Spaghetti Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 8 ounces packages thin spaghetti
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 large cucumber, halved,seeded,and diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 (8 ounce) bottle italian salad dressing
• 2 -3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons sesame seeds
• 1 1/2 teaspoons poppy seeds
• 1/2 teaspoon paprika
• 1/4 teaspoon celery seed
• 1/4 teaspoon garlic powder

Recipe

• 1 cook the spaghetti by following the directions on the package; rinse and drain.
• 2 put spaghetti in a large bowl; add the next 5 ingredients; toss to combine.
• 3 in a small bowl, add the remaining ingredients; stir.
• 4 pour over the spaghetti and vegetables; toss to coat.
• 5 season to taste with salt and pepper if desired.
• 6 cover and chill for 3 hours.

Summer Salad Nicoise With Whole Wheat Croutons

Total Time: 45 mins Preparation Time: 32 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 2 large eggs
• 4 slices whole wheat bread
• 8 tablespoons extra virgin olive oil
• 1 (6 ounce) jar marinated artichoke hearts
• 1 (6 1/2 ounce) can tuna
• 1 cup canned chick-peas
• 1 small summer squash
• 1 small zucchini
• 1 medium red bell pepper
• 1/2 head romaine lettuce
• 4 anchovy fillets
• 6 sun-dried tomatoes packed in oil
• 6 -8 sprigs fresh parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 8 oil-cured black olives

Recipe

• 1 heat oven to 375 degrees.
• 2 place eggs in small saucepan and add water to cover by 1 inch. heat to boiling, then let stand covered 15 minutes. drain and cool in cold water.
• 3 meanwhile, place bread on cookie sheet and brush 2 t. oil over both sides of bread. bake, turning once, until golden brown, about 12 minutes. let cool, then cut into triangles.
• 4 drain artichoke hearts and tuna. rinse chick peas and pat dry. scrub yellow squash and zucchini, then cut into matchsticks. stem and seed bell pepper and cut into thin strips.
• 5 line large platter with romaine leaves. arrange artichokes, tuna, chick peas, squashes, and bell pepper on romaine.
• 6 rinse anchovies, pat dry, and chop fine. chop sun-dried tomatoes. mince enough parsley to measure 2 t. combine anchovies, tomatoes, and parsley in mixing bowl. whisk in remaining 6 t. oil, the lemon juice, salt, and pepper. drizzle dressing over salad.
• 7 peel and quarter hard-cooked eggs. garnish salad with eggs and olives.
• 8 serve salad with croutons.
• 9 note: to arrange the salad on the platter, i do a pinwheel effect. i put the tuna in the center, surrounded alternately by chick peas, and artichokes. i then make spokes of squash & zucchini strips alternating with pepper strips, with eggs stuffed in between. i then sprinkle the olives over the top.

Sierra's Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 cup chopped walnuts
• 6 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 1/2 teaspoons toasted sesame oil
• 2 firm ripe avocados
• 3 quarts bite size pieces romaine lettuce
• 2 cups diced fresh tomatoes
• 2 cups thinly sliced mushrooms
• 1 cup thinly sliced red onion
• 1 (3 7/8 ounce) can sliced ripe olives
• 1/2 lb crumbled feta cheese
• 1/2 cup slivered fresh basil leaf

Recipe

• 1 in a 8-10 inch frying pan over medium-high heat, stir or shake walnuts frequently until golden, about 3 minutes.
• 2 pour into a large bowl and add vinegar, olive oil and sesame oil.
• 3 pit and peel avocados, cut into 1/2 inch chunks and add to bowl.
• 4 add lettuce, tomatoes, red onions, olives, cheese and basil and mix well.
• 5 salt and pepper to taste.

Quick Spinach Salad With Sprouts

Ingredients

• Servings: 6
• 1 lb spinach
• 2 tablespoons water
• 1/2 cup alfalfa sprout
• 1 clove garlic, minced
• 1/4 cup feta cheese, crumbled
• 1 teaspoon dijon mustard
• 2 tablespoons sunflower seeds
• salt
• 2 tablespoons olive oil
• black pepper, freshly ground
• 2 tablespoons lemon juice

Recipe

• 1 cubed skim-milk mozzarella cheese can be used instead of crumbled feta cheese.
• 2 rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
• 3 trim, wash and dry spinach.
• 4 tear into bite-sized pieces to make about 10 cups, lightly packed.
• 5 place in salad bowl.
• 6 add alfalfa sprouts, cheese and sunflower seeds.
• 7 in small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
• 8 mix well.

Summer Squash Relish

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

Ingredients

• 2 cups squash, diced (1 medium large)
• 1 1/2 cups vidalia onions, diced (1 medium to large)
• 1/2 cup bell pepper, any color, diced (1 large)
• 1/4 cup fresh ginger, grated
• 2 teaspoons salt
• 1 cup sugar
• 1 cup vinegar
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1/4 teaspoon nutmeg
• 1/2 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 1/2 teaspoon cornstarch
• 1 cup thai basil (finely chopped after measuring)

Recipe

• 1 mix all ingredients together except for thai basil and boil for 20 minutes. add thai basil, and boil for 10 additional minutes.
• 2 place in jars and seal. may be put in hot water bath for 10 minutes to help seal.
• 3 serve on hotdogs, substitute for regular pickle relish in potato salads, etc.

Prosciutto And Mango Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 mangoes, peeled and cubed
• 1/2 cup strawberry vinaigrette
• 1 bunch arugula, torn
• 1 cup prosciutto, chopped
• 4 tablespoons extra virgin olive oil

Recipe

• 1 combine cubed mangoes and vinaigrette in a small bowl and set aside.
• 2 arrange torn arugula on 4 salad plates.
• 3 sprinkle with prosciutto and drizzle with 1 tablespoon oil each.
• 4 top with mango mixture to serve.

Scrumptious Fresh Vinaigrette Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 4 capfuls balsamic vinegar
• squeeze of 1/2 lemon
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/8 teaspoon oregano
• 1/8 teaspoon basil
• 1/8 teaspoon parsley
• 1 tablespoon dijon mustard
• heaping tsp sugar
• 2 tablespoons shredded parmesan cheese (optional)

Recipe

• 1 dump ingredients into a jar or container with a tight-fitting lid. shake until mixed. pour on green salad.

Summer Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 large gala apples, peeles, cored and thinly sliced
• 1 cup radish, thinly sliced
• 1 cup celery, thinly sliced
• 1/2 cup citurus honey poppyseed vinaigrette
• 1 (312 g) package baby spinach
• 1/2 package two year old canadian cheddar cheese, crumbled into small pieces
• 1 lb strawberry, rinsed, hulled and sliced

Recipe

• 1 toss apples, radishes, and celery in vinaigrette. cover and refrigerate until needed.
• 2 arrange spinach on a large platter. top with apple mixture; season to taste with salt and pepper. sprinke with cheese and strawberries.

Silodka Pod Shuboy: Herring, Potato, Beet Salad

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

Ingredients

• Servings: 8
• 2 -3 herring fillets, thick and salted
• 4 potatoes
• 5 carrots
• 4 beets
• 6 eggs
• 400 g mayonnaise
• 1 onion, sliced thin (optional)

Recipe

• 1 boil vegetables until they are tender, but not mushy. the original recipe says it can all be done in one pan, but i am skeptical. peel and cool.
• 2 hardboil the eggs. chop 4; grind the 5th and set it aside.
• 3 skin and bone the herring. cut into little pieces, checking for bones.
• 4 take an attractive bowl (oval is nice, glass is nicest, so that the layers show) and place herring pieces on the bottom. top with onions if you like them. spread with a thin layer of mayonnaise.
• 5 grind or mash the potatoes. spread on top. top with another thin layer of mayonnaise. use a fork to plane the layers.
• 6 grind/mash the carrots. spread on top, with thin layer of mayonnaise. plan the layers again.
• 7 then you do the same with 4 eggs and beets.
• 8 after the beets, spread with a generous layer of mayonnaise.
• 9 top with the grated hardboiled egg.
• 10 the whole thing should be beautiful, almost like a layer cake.
• 11 put in fridge for an hour or more to blend flavors.
• 12 serve with vodka, of course!

Summer Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 green pepper, diced small
• 4 stalks celery, diced small
• 1 red onion, diced small
• 1 (8 ounce) can water chestnuts, sliced and drained, chopped small
• 1 (15 1/4 ounce) can le seuer peas, drained
• 2 (15 1/4 ounce) cans french style green beans, drained
• 1 (15 1/4 ounce) can shoe-peg corn, drained
• 1 (4 ounce) jar pimientos
• 1 1/4 cups sugar
• 1 cup vinegar
• 1/2 cup vegetable oil

Recipe

• 1 place all the vegetable ingredients together in a bowl.
• 2 in a separate bowl, mix together the sugar, vinegar, and vegetable oil. stir into the vegetables. refrigerate for 24 hours prior to serving.

Pollo E Cannellini Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups cooked chicken
• 1/2 cup tosted slivered almonds
• 2 teaspoons lemon zest
• 2 garlic cloves, minced
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 cup sliced olive

Recipe

• 1 combine everything and toss well.

Summer Spaghetti

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb spaghetti, cooked al dente
• 1/4 cup green olives
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1/2 english cucumber, diced
• 1/4 teaspoon dried oregano
• 1/2 cup feta cheese
• 1/4 cup red onion, diced
• 2 tomatoes, diced
• 1 (16 ounce) can beans, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup fresh basil, chopped
• salt and pepper

Recipe

• 1 combine all the veggies and beans in a big bowl. adds the herbs, garlic, some salt and pepper. drizzle with olive oil.

Summer Squash And Carrot Ribbon Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 small zucchini, ends trimmed
• 2 summer squash, ends trimmed
• 2 large carrots, peeled and ends trimmed (1/2 lb)
• 24 large basil leaves, cut in julienne
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon anise seed
• salt
• freshly ground black pepper

Recipe

• 1 use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
• 2 do the same with the yellow squash and carrots.
• 3 toss ribbons with basil in a large salad bowl.
• 4 in another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

Summer Squash Medley

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

Ingredients

• 2 large yellow squash (summer squash)
• 2 large zucchini
• 1 small onions, minced or 2 green onions, thinly sliced
• 1 teaspoon dried dill
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Recipe

• 1 cut squash and zucchini crosswise into thick slices.
• 2 saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• 3 add a small amount of water to the skillet andbring to a boil.
• 4 add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• 5 drain.
• 6 add remaining ingredients and onion, and toss.

Summer Tomato Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 lb tomato, chopped
• 1/3 cup chopped green olives or 1/3 cup black greek olive
• 1/4 cup chopped fresh parsley
• 1 tablespoon wine vinegar
• 1/4 cup olive oil
• 1/2 cup chopped purple onions or 1/2 cup sweet onion
• 1 medium garlic clove, chopped
• 1/4 cup chopped fresh basil or 1 1/4 tablespoons dried basil
• salt and pepper
• crumbled feta cheese (optional)

Recipe

• 1 combine the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper in a bowl and toss to mix well.
• 2 sprinkle with cheese and serve at room temperature.

Summer Salad With A Cilantro Vinaigrette

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 4 ears corn, cooked
• 2 avocados, diced
• 2 cups cherry tomatoes, halved (i use orange & red for a little color)
• 1/2 english cucumber, finely diced, skin on
• 1/3 cup crumbled feta (can use vegan feta or tofu or try queso fresco cheese)
• 1/2 red onion, finely diced
• 1 tablespoon rice wine vinegar
• 1 tablespoon wine vinegar (or red wine vinegar or apple cider vinegar or lime juice would be good too)
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 fresh ground black pepper
• 2 tablespoons cilantro, chopped
• 6 tablespoons extra virgin olive oil

Recipe

• 1 cook your corn - there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. you should be able to easily pull off the husks and the silk. i have been known to just use raw fresh corn.
• 2 cut off the kernels with a large knife, add to a big bowl.
• 3 chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. add the feta.
• 4 for the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the olive oil. shake it up.
• 5 gently mix all the salad ingredients together. when ready to serve, add the dressing and stir to combine.

Sicilian Harvest Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup raisins
• boiling water
• 1 cup large seedless grapes, halved
• 1 tablespoon dried apricot, diced (1/4-inch dice)
• 1/4 large red onion, cut into small slivers
• 1 large lemon, juice of
• 5 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 (3/4 lb) radicchio
• 2 cups baby spinach, loosely packed
• 12 slices prosciutto (thin slices)
• 1 tablespoon pine nuts, toasted
• rosemary sprig
• oil, for frying

Recipe

• 1 put the raisins in a small bowl and pour boiling water over them to cover. let stand until plump and soft, about 10 minutes. drain.
• 2 put the raisins, grapes, apricots, rosemary and onion in a large bowl. add the lemon juice and stir in the olive oil. season with salt and pepper.
• 3 separate the radicchio into leaves, saving the heart for another use.
• 4 tear into bite size pieces and add to the dried fruit mixture along with the spinach. toss well. divide among 4 plates and top with the prosciutto.
• 5 scatter the pine nuts over the top.
• 6 frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. heat 1-inch oil in a deep saute pan to 350 degrees f. deep-fry the rosemary for 30 seconds and drain on paper towels. strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. mince and store in a clean, tightly sealed container. use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

Sicilian Pasta Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 teaspoon salt
• 8 ounces pasta shells or 8 ounces rotini pasta
• 2 cups fresh green beans, trimmed and cut into 1-inch lengths
• 1 medium summer squash, halved lengthwise and sliced 1/4 inch thick
• 1 (12 ounce) jar marinated artichoke hearts, with liquid
• 1/4 cup sun-dried tomato packed in oil, drained and thinly sliced
• 1 -2 tablespoon red wine vinegar, to taste
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 6 ounces part-skim mozzarella cheese, preferably fresh, diced
• salt and black pepper

Recipe

• 1 bring large pot of water to a boil. when water boils add 1 teaspoons salt and pasta, stirring to prevent sticking. cook, stirring occasionally, until al dente, about 10-15 minutes.
• 2 meanwhile, steam green beans and squash seperately until each is just tender. rinse under cold running water and drain well.
• 3 drain pasta, rinse under cold running water and drain well. transfer to large serving bowl. add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. toss to mix and coat. serve at room temperature.

Scrumptious Caesar Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 3 teaspoons dijon mustard
• 1 egg
• 1 (2 ounce) can anchovies (drained)
• 2 teaspoons worcestershire sauce
• 6 -8 garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juice of
• 1 teaspoon tabasco sauce
• 1/4 cup red wine vinegar
• 1 cup virgin olive oil

Recipe

• 1 add all ingredients except olive oil to blender. pulse to combine.
• 2 add oil very slowly while blending to emulsify.
• 3 all you need is the romaine lettuce, croutons and freshly grated parmesan cheese and you have a winner.

Summer Tomato Pasta

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

Ingredients

• Servings: 6
• 1 lb diced fresh ripe plum tomato (i use 8 or 9)
• 1 (2/3 ounce) envelope good seasons italian salad dressing mix (dry)
• 1/4 cup bertolli classico olive oil
• 1 lb angel hair pasta, cooked according to pkg. directions
• fresh mozzarella cheese, balls cut into quarters (to taste)
• thinly sliced fresh basil (optional, to taste)

Recipe

• 1 combine the diced tomatos with the good seasons dressing and 1/4 cup olive oil in a glass bowl.
• 2 let stand at room temperature for 30 minutes.
• 3 put cooked angel hair in a large bowl and spoon tomato mixture on top.
• 4 mix.
• 5 add basil and mozzerella balls if desired.
• 6 serve.

Smoked Turkey Salad

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

Ingredients

• Servings: 4
• 8 large red potatoes, cut in eights
• 1 lb green beans, trimmed
• 4 ears corn, shucked,kernels removed with a sharp paring knife
• 1/2 red onion, thinly sliced
• 1/2 lb smoked turkey breast, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon dried sweet basil leaves
• 4 tablespoons olive oil

Recipe

• 1 in a large pot bring 2 quarts of water to a boil.
• 2 add the potatoes and cook until almost tender, about 15 minutes.
• 3 add the green beans and corn and cook for 3 minutes.
• 4 drain in a colander.
• 5 place the vegetables in a salad bowl.
• 6 add the red onion slices and turkey; toss to combine.
• 7 in a bowl, combine the salt, pepper and balsamic vinegar.
• 8 whisk until the salt dissolves.
• 9 add the mustard and basil, whisk well.
• 10 slowly drizzle in the olive oil, while whisking constantly, to form an emulsion.
• 11 pour the dressing over the salad and stir to combine.

Pineapple Banana Salad

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

Ingredients

• Servings: 12
• 2 (6 ounce) packages lemon jell-o gelatin
• 4 cups hot water
• 16 marshmallows
• 1 (20 ounce) can crushed pineapple
• 4 bananas
• 1/2 cup sugar
• 2 tablespoons flour
• 2 eggs
• 1 cup pineapple juice
• 2 tablespoons butter
• whipped topping
• 1/4 cup nuts

Recipe

• 1 mix jello into hot water and add marshmellows . drain crushed pineapple keeping juice for topping and add pineapple to jello mixture. dice bananas and add to jello mixture. place in refrigerator and let set. now make topping. mix sugar, eggs, pineapple juice flour and butter. cook until it is like pudding, set aside and cool. when jello set put cooled pudding on top then spread whipped topping over and sprinkle with nuts.

Stove Top Smoker Mesquite Chicken

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lemons, juice of
• 2 tablespoons honey
• 1 tablespoon champagne vinegar or 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leave, stripped from the stems
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon kosher salt
• 3 lbs about 3 large half breasts chicken breast halves, skin on (see notes)
• 1 teaspoon kosher salt
• 1 teaspoon sweet hungarian paprika (about)
• 1 1/2 tablespoons smoking mesquite wood chips (see notes)

Recipe

• 1 preparation:.
• 2 to make marinade, whisk together lemon juice, honey, vinegar, olive oil, thyme leaves, garlic powder, onion powder, pepper, and 1 tablespoon kosher salt until combined.
• 3 place chicken breasts in a large freezer zip-top bag. pour in marinade, squeeze out all the air, and seal. toss to coat chicken thoroughly with marinade and refrigerate at least 8 hours or overnight.
• 4 sprinkle mesquite chips over the bottom of the smoker. place drip pan over chips. (line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) spray wire grill rack with vegetable oil and place in drip pan.
• 5 remove chicken from marinade and place skin-side up on grill rack in smoker. sprinkle with additional kosher salt and paprika.
• 6 place smoker over stove-top burners as evenly as possible and offset lid so it is not tightly closed. turn burner heat to high. when wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed and turn heat to medium-low. cook about 45 minutes to 1 hour, depending on the thickness of the chicken breasts, until center tests 180°f with an instant-read thermometer.
• 7 if you are serving the chicken with the skin on, you may wish to place the chicken under the broiler for browning. invert the lid of the smoker and place the cooked chicken on the raised grate in the bottom of the lid. place the chicken 6 inches from the broiler and brown 2 to 5 minutes. let rest up to 10 minutes before serving.
• 8 serve hot or refrigerate for use in chicken salad.
• 9 yield: 6 servings (about 1/2 chicken breast per person).
• 10 notes: this recipe is designed to be used with an indoor smoker. adapt at will. the wood chips are specially designed for indoor cookers. they are like roughly-ground sawdust, not the large the wood chips used on traditional outdoor smokers. seldom are more than 1-1/2 tablespoons of chips used. follow manufacturer's recommendations.
• 11 when using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. the bottom of the cast iron pan may scratch the cooktop. the smoker is cast iron and very heavy. use caution when moving the pan. if you drop it, you risk breaking a ceramic stove-top.
• 12 if you are following a low-fat diet, simply remove the skin from the chicken after cooking, but do leave them on during the smoking process to help retain moisture.

Summer Tomatoes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 5 -6 tomatoes
• 1 small red onion
• 3 tablespoons mayonnaise
• 1 pinch dried dill
• 1 pinch salt

Recipe

• 1 blanch and peel tomatoes.
• 2 cut tomatoes into eights.
• 3 put tomatoes in a bowl.
• 4 slice red onion into thin slices add to tomatoes.
• 5 stir in mayonaise and dill and salt.
• 6 refrigerate about two hours and serve.

Summer Sweet Grape Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 lbs grapes, i use 1/2 green and 1/2 red
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons brown sugar
• 2 tablespoons pecans

Recipe

• 1 mix first 5 ingredients.
• 2 sprinkle with brown sugar and pecan pieces.
• 3 refrigerate overnight.
• 4 toss and serve very cold.

Sicilian Salad

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

Ingredients

• Servings: 8
• 1 (7 ounce) package small shell pasta
• 1 (14 1/2 ounce) can italian-style diced tomatoes, drained
• 1 large tomato, diced
• 1 cup part-skim mozzarella cheese, cubed
• 1/2 cup red onion, chopped
• 1/3 cup ripe olives, sliced and drained
• 1/4 cup fresh parsley, minced
• 1/4 cup olive oil
• 1 -1 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 cook pasta according to package directions; drain and rinse in cold water.
• 2 in large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley.
• 3 drizzle with oil; sprinkle with salt and pepper.
• 4 toss to coat.
• 5 cover and refrigerate until serving.

Sicilian Orange And Basil Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 6 oranges
• 1/2 red onion
• 1/4 cup basil leaves
• 1/4 cup red wine vinegar
• salt and pepper, to taste

Recipe

• 1 peel and section oranges, cut each section in half.
• 2 peel red onion and slice it thinly.
• 3 tear basil leaves into bite size pieces.
• 4 drizzle with red wine vinegar ( you may use more or less than 1/4 c depending on taste).
• 5 salt and pepper.
• 6 serve immediately.

Summer Tomato And Avocado Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups grape tomatoes or 2 cups cherry tomatoes, halved
• 1 yellow pepper, seeded and 1/2-inch diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup small-diced red onion
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon frshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe avocados, seeded, peeled, and 1/2-inch diced

Recipe

• 1 place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
• 2 whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the veggies.
• 3 toss well.
• 4 just before you're ready to serve the salad, fold the avocados into the salad.
• 5 check the seasoning and serve at room temperature.

Mojo

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 garlic cloves, coarsely chopped
• 1/2 cup minced yellow onion
• 1 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano flakes
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon kosher salt
• 1/4 cup chopped cilantro
• 1 teaspoon hot pepper sauce (e.g. tabascoãƒâ¢ ) (optional)
• 1 cup olive oil

Recipe

• 1 pulse the garlic and onion in a blender until very finely chopped.
• 2 pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce.
• 3 blend until thoroughly incorporated. pour in the olive oil, and blend until smooth.

Sicilian Penne Salad

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1/2 lb tomato basil penne (or any other pasta)
• 1/2 medium green pepper, julienned
• 1/2 medium onion, julienned
• 1/2 head fresh broccoli, cut into florets
• 3 ounces about 1/2 cup diced pepperoni
• 1/2 cup sliced black olives
• 1/4 cup pepperoncini pepper
• 6 large garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil (evoo)
• 2 -3 tablespoons tabasco garlic pepper sauce
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 1. cook pasta in pot of rapidly boiling salted water until al dente (about 8-10 minutes.) drain.
• 2 2. combine all salad ingredients in a large bowl. in a separate bowl, combine all dressing ingredients and mix well.
• 3 3. pour 1/2 of dressing into salad bowl, toss and refrigerate overnight.
• 4 4. serve the next day on a bed of radicchio and garnish with fresh basil, ground pepper and remaining dressing to taste.

Paper Cup Frozen Salad

Total Time: 12 hrs 10 mins Preparation Time: 10 mins Cook Time: 12 hrs

Ingredients

• Servings: 8
• 2 cups sour cream
• 2 tablespoons lemon juice
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 (8 ounce) can crushed pineapple, well drained
• 1 banana, diced
• 4 drops red food coloring
• 1/4 cup chopped pecans
• 1 (16 ounce) can bing cherries, well drained

Recipe

• 1 combine sour cream, lemon juice, sugar, salt, pineapple, banana and food color.
• 2 fold in nuts and cherries.
• 3 spoon into paper-lined muffin cups.
• 4 cover with plastic wrap and freeze until firm--about 12 hours or overnight.
• 5 remove from freezer 15 minutes before serving.

Salsa Verde Potato Salad

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

Ingredients

• Servings: 6
• 1 kg chat potato
• 1 cup whole egg mayonnaise
• 1/4 cup chopped dill
• 1/4 cup chopped basil
• 1/4 cup chopped parsley
• 1 lemon, juice and zest of
• 2 tablespoons capers
• 2 tablespoons cornichons, chopped
• 1/2 red onion, chopped
• 1 garlic clove, crushed

Recipe

• 1 cook potatoes in pot of boiling water for 15 minutes or till cooked.
• 2 drain, transfer to a big bowl.
• 3 in another bowl, mix together remaining ingredients.
• 4 season to taste if necessary.
• 5 add 1/2 mayo mixture to warm potatoes.
• 6 set aside to cool.
• 7 add remaining mayo mixture, toss to combine.
• 8 garnish with extra basil leaves before serving.

Summer Tomato And Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon stone ground dijon mustard
• 1 tablespoon sesame oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons orange juice
• 1/4 cup olive oil
• 2 english cucumbers, peeled and sliced
• 1 quart grape tomatoes, cut in half

Recipe

• 1 in a large bowl, combine all dressing ingredients except olive oil.
• 2 while wisking the mixture, stream in olive oil slowly, creating an imulsion.
• 3 add tomatoes and cucumbers and mix.
• 4 refreigerate 1 hour before serving.

Summer Time Easy Courgette - Zucchini Carpaccio

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

Ingredients

• Servings: 4
• 3 -4 small hard courgettes (zucchini)
• 100 g parmesan cheese, fresh shavings
• 30 g pine nuts
• 2 tablespoons olive oil (or 2 tablespoons of hazelnut or walnut oil)
• 1 tablespoon hazelnut oil (or walnut oil)
• 12 pitted black olives
• 1/2 bunch fresh parsley
• pink peppercorns
• salt and pepper, to taste

Recipe

• 1 wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
• 2 pour the both types of oil evenly over the courgettes. thinly slice the parmesan into shavings and spread over the courgettes. sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
• 3 wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
• 4 tip: the same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
• 5 when it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.

Salt And Vinegar Potato Salad

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

Ingredients

• Servings: 12
• 1 large red onion, cut into 1/3-inch wide wedges and layers separated
• 1/2 cup cider vinegar, plus
• 2 tablespoons cider vinegar
• 2 teaspoons salt
• 5 lbs medium yellow fleshed potatoes, such as yukon gold
• 2 1/2 teaspoons old bay seasoning
• 1 1/4 teaspoons sugar
• 3/4 cup olive oil

Recipe

• 1 toss together onion, 2 tbs. vinegar, and 1/2 teaspoons salt in a bowl. marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minute.
• 2 cover potatoes with salted cold water in a 5 quart pot, then simmer, uncovered, until just tender, 15-20 minute.
• 3 while potatoes cook, whisk together 2 teaspoons old bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and 1/2 cup vinegar in a small bowl.
• 4 drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges.
• 5 toss warm potatoes with vinegar mixture in a large bowl. add onion mixture and oil, tossing to combine.
• 6 add more old bay if needed, and serve warm or at room temperature.

Quick Warm Avocado Bean Salad (superfood)

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

Ingredients

• Servings: 4
• 2 hass avocadoes
• 1 cup brown rice
• 2 cups water
• 8 ounces garden peas
• 8 ounces cannellini beans
• 1 red pepper
• 1 lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander

Recipe

• 1 rinse the brown rice and put in a pan with 2 cups of water. bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
• 2 chop the red pepper.
• 3 peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
• 4 when rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
• 5 transfer to a big bowl, add the avocadoes and stir gently.
• 6 eat straight from the bowl a bit warm or put in fridge and wait to cool.
• 7 if you want, season to taste adding more cayenne or garlic or salt or pepper.

Prize Winning Bean Salad

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• Servings: 8
• 3 tablespoons ground cumin
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons worcestershire sauce
• 1 tablespoon dried oregano
• 3 (15 ounce) cans black beans or 3 (15 ounce) cans kidney beans or 3 (15 ounce) cans pinto beans or 3 (15 ounce) cans small beans, well drained (all 3 the same or different, doesn't matter)
• 2 (10 ounce) cans rotel tomatoes & chilies, well drained
• 2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup minced fresh cilantro, minced (about 1 bunch)
• ground black pepper
• salt

Recipe

• 1 in a small saucepan, toast cumin over medium heat, stirring, until fragrant.
• 2 in a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
• 3 combine remaining in large bowl, mix well.
• 4 stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
• 5 tastes best if made the night before and refrigerated for several hours for flavours to blend.

Pineapple Cheese Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 ounces velveeta cheese
• 1 (15 ounce) can pineapple tidbits
• 1/2 cup miracle whip

Recipe

• 1 cut cheese into 1/2 x 1/2 cubes.
• 2 drain pineapple and add to cheese.
• 3 stir in miracle whip, mix well.
• 4 cover and refrigerate.

Scrumptious Pasta Salad

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

Ingredients

• Servings: 4
• 250 g tricolour spiral shaped pasta
• 320 g vegetarian sausages (i used eatwell chickpea and spinach)
• 1 (125 g) can chickpeas
• 1 (125 g) can kidney beans
• 1 (125 g) can diced capsicums
• 220 g cherry bocconcini
• 150 g roasted artichokes
• 280 g tomato chutney (i used outback spirit)

Recipe

• 1 boil a large pot of water.
• 2 get your pasta cooking.
• 3 after you've put your pasta in the boiling water, start cooking the sausages, they don't take very long to cook as these are vegetarian sausages.
• 4 cut the sausages into bite sized pieces.
• 5 mix everything in a large bowl and then serve up it's scrumptious.

Mojito-style Melon Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 cups honeydew melon, diced
• 2 cups cantaloupe, diced
• 3 tablespoons sugar, divided
• 2 teaspoons lime zest, freshly grated
• 2 tablespoons fresh lime juice
• 2 tablespoons mint leaves, fresh, slivered
• 4 pieces mint leaves, for garnish

Recipe

• 1 in a medium bowl, combine honeydew, cantaloupe, 2 tablespoons of sugar, lime zest and juice, and slivered mint. refrigerate 15 minutes, tossing occasionally, until sugar dissolves and mixture is well chilled.
• 2 when ready to serve, spread remaining tablespoon of sugar onto a flat plate. pour a little water into a shallow bowl and dip rim of each of 4 wine or martini glasses into water; press wet rims into sugar to coat edge of each glass. spoon 1 cup of fruit mixture into each glass; garnish with mint sprigs. yields 1 cup per serving.

Papaya Salad

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

Ingredients

• Servings: 6
• 4 tablespoons sunflower oil
• 2 tablespoons wine
• 1 tablespoon mayonnaise
• 1 garlic clove, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups peeled seeded, and grated green papayas
• 2 tablespoons chopped parsley
• 2 tablespoons freshly squeezed lime juice

Recipe

• 1 prepare the vinaigrette in a small bowl by combining the oil, vinegar, mayonnaise, garlic, salt, and pepper.
• 2 combine the papaya and vinaigrette in a large salad bowl.
• 3 sprinkle with parsley and lime juice.

Sicilian Salad Dressing

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 gallon mayonnaise, no substitute
• 1 cup dijon mustard, best quality
• 1/2-1 cup garlic, minced (i like it garlicky)
• 1/2 cup onion, minced
• 1/2 cup celery, minced
• 1 lemon, juice of
• 2 tablespoons fine salt
• 1 tablespoon pepper
• boiled chopped cooked chicken
• mango, cubed
• toasted crouton
• tomato, seeded and diced
• toasted pine nuts, halved
• romaine lettuce

Recipe

• 1 in a very big bowl, combine everything, i use a hand emulsion blender to blend thoroughly. chill for 1 hour.
• 2 in an empty salad bowl, dump 1/4 cup of cold dressing and toss in torn cold romaine lettuce.
• 3 put on individual salad bowls.
• 4 top with diced tomatoes and chopped chicken.
• 5 scatter grapes and mangoes on top.
• 6 garnish with croutons and pine nuts.

Stove Top Smoker Shredded Chicken With Peanut Sauce

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

Ingredients

• Servings: 2
• 2 1/2 cups chicken, shredded skinless smoked
• 1/4 lb snow peas
• 2 tablespoons vegetable oil
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/3 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or 1 tablespoon mild wine vinegar
• 1 teaspoon sugar
• 4 cups lettuce, shredded iceberg or 4 cups romaine lettuce

Recipe

• 1 smoke the chicken (see related recipe) and cool to room temperature. when cool, shred the chicken coarsely into pieces about 1/4-inch wide and 2-inches long. if using thighs, discard the fat and cartilage as you go.
• 2 meanwhile, heat a medium saucepan of salted water to a boil. add the snow peas and cook until just bright green, about 15 seconds. drain and rinse snow peas under cold water until completely cooled. drain horoughly and cut them lengthwise into 1/4-inch strips.
• 3 to make the peanut sauce, heat the vegetable oil in a heavy medium skillet over medium heat.
• 4 stir in the ginger, garlic, and red pepper flakes. cook, shaking the pan gently, just until you can smell the garlic, but before it browns. (you'll smell the ginger first) scrape the seasoned oil into the bowl of a food processor fitted with the metal blade. add the peanut butter, 2 tablespoons water, soy sauce, vinegar, and sugar and process until you have a fairly smooth sauce. check the seasoning and add more of any of the sauce ingredients you like. scrape the sauce into a medium bowl.
• 5 add the chicken and snow peas and toss together gently until all the ingredients are lightly covered with the sauce. the sauce should be thin and creamy enough to lightly coat the ingredients; if not add warm water one tablespoon at a time. serve the salad on a bed of the shredded lettuce, either on individual plates or a large platter.

Sicilian Orange Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 oranges, peeled and sliced
• 1/4 cup olive oil
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup julienned red onion
• 4 large lettuce leaves
• chopped fresh italian parsley

Recipe

• 1 in a bowl, combine oranges, olive oil, and salt and pepper to taste.
• 2 marinate at room temperature for about 30 minutes.
• 3 place a lettuce leaf in the center of each serving plate, fill with salad mixture and garnish with parsley.

Smoked Turkey Gazpacho

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 medium cucumbers, peeled and diced, divided
• 1 quart canned vegetable juice, low-sodium, divided
• 8 (1 ounce) unsalted tortilla chips
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 8 ounces smoked turkey, cut in small dice

Recipe

• 1 in a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
• 2 pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
• 3 serve immediately or refrigerate for up to 24 hours before serving.
• 4 serving suggestions: garnish with lime wedges, if desired.
• 5 total cost: $8.31.
• 6 nutritional information per serving:
• 7 calories 170; total fat 3g; saturated fat 0g; cholesterol 20mg; sodium 730mg; carbohydrate 22g; fiber 4g; protein 13g; vitamin a 80%dv*; vitamin c 130%dv; calcium 6%dv; iron 15%dv.
• 8 *daily value.

Summer Salad With Poppy Seed Dressing

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

Ingredients

• 1 (16 ounce) bag mixed salad greens
• 2 cups cooked sliced chicken
• 8 strawberries, sliced
• 1 apple, chopped
• 1/2 cup slivered almonds
• 1 (8 ounce) can pineapple chunks, drained
• poppy seed dressing

Recipe

• 1 layer ingredients in order in large serving bowl.
• 2 drizzle with poppy seed dressing.