Cinnamon-curry Tuna Salad

Ingredients

• Servings: 4
• 2 (6 ounce) cans water packed tuna, drained and flaked
• 2 teaspoons mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon sweet pickle relish
• 2 teaspoons lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon curry powder
• 1 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. cover, and refrigerate until ready to serve.

Black-eyed Pea Gumbo

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

Anniversary Chicken I

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
• place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
• bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Sea Foam Salad

Ingredients

• Servings: 6
• 2 (15 ounce) cans pear halves
• 1 (3 ounce) package lime flavored jell-o® mix
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 3 hrs


• in a small saucepan, heat 1 cup reserved pear juice to boiling. pour over lime gelatin in a small bowl; stir until dissolved. set aside.
• in a large bowl, beat cream cheese with milk until smooth. blend in gelatin mixture. chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• in a small bowl, mash pears until smooth. fold pears and whipped topping into gelatin mixture. pour into a mold. chill until set, about 2 to 3 hours.
• dip mold in warm water for approximately 5 seconds. invert onto a serving plate

Kale And Cucumber Salad With Lemon Tahini Dressing

Ingredients

• Servings: 8
• 2 tablespoons tahini
• 2 tablespoons soybean oil (often labeled "vegetable oil")
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 8 cups thinly sliced kale, packed
• 1 cucumber, peeled and sliced
• 1/2 cup chopped smoked almonds
• 1/2 cup golden raisins

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. stir until smooth.
• place kale and cucumbers in large bowl. pour dressing over kale; toss until combined.
• marinate for a minimum of 20 minutes, tossing occasionally.
• sprinkle with almonds and golden raisins.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Chicken, Avocado And Mango Salad

Ingredients

• Servings: 8
• 2 tablespoons brown sugar
• 1/4 cup water
• 1/3 cup lime juice
• 1/2 cup chili garlic sauce
• 4 cups shredded, cooked chicken
• 2 medium mangos - peeled, seeded and diced
• 2 avocados - peeled, pitted and diced
• 1 (10 ounce) package spring lettuce mix

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a saucepan over medium-high heat, stir together the brown sugar and water. bring to a boil, then pour into a medium bowl. stir in the garlic chili sauce and lime juice. set the dressing aside.
• in a large bowl, toss together the chicken, mangos and avocados. arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. pour dressing over the top.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Restaurant-style Potato Salad

Ingredients

• Servings: 8
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons sugar
• 2 teaspoons chopped onion
• 2 teaspoons prepared mustard
• 1 teaspoon wine vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• in a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. mix well, chill and serve.

Beans And Tuna Salad

Ingredients

• Servings: 8
• 1 (6 ounce) can tuna, drained and flaked
• 1/2 red bell pepper
• 1/2 onion, chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons capers
• 1/4 cup pickle relish
• 1/2 cup mayonnaise
• 1/2 cup dijon-style mustard
• 1 teaspoon garlic powder
• 1/2 (15 ounce) can beans, drained
• 2 tablespoons chopped fresh parsley, for garnish

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. transfer to a bowl, and mix in the beans. garnish with parsley to serve.

Restaurant-style Potato Salad

Ingredients

• Servings: 8
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons sugar
• 2 teaspoons chopped onion
• 2 teaspoons prepared mustard
• 1 teaspoon wine vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• in a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. mix well, chill and serve.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Beans And Tuna Salad

Ingredients

• Servings: 8
• 1 (6 ounce) can tuna, drained and flaked
• 1/2 red bell pepper
• 1/2 onion, chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons capers
• 1/4 cup pickle relish
• 1/2 cup mayonnaise
• 1/2 cup dijon-style mustard
• 1 teaspoon garlic powder
• 1/2 (15 ounce) can beans, drained
• 2 tablespoons chopped fresh parsley, for garnish

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. transfer to a bowl, and mix in the beans. garnish with parsley to serve.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Dorothy's Stefado

Ingredients

• Servings: 18
• 6 pounds chuck roast, cut into large chunks
• 1/2 cup olive oil
• 1 teaspoon sugar
• 6 pounds small onions, cleaned and scored
• 1 (6 ounce) can tomato paste
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 6 cloves garlic
• 1 teaspoon whole pickling spices
• 1 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a large soup pot, cook beef in oil until beef is browned. remove beef, and set aside. mix sugar into the drippings, add onions, and cook until golden. remove onions from pan.
• return beef to the pot, and place onions on top. mix the tomato paste, wine, and wine vinegar together, and add to saucepan. place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. season with salt and pepper. cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Strawberry Fluff

Ingredients

• Servings: 8
• 2 (3 ounce) packages strawberry flavored jell-o®
• 1 (16 ounce) package cottage cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple, drained

Recipe

• in a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. mix together well, refrigerate until chilled and serve.

Strawberry Fluff

Ingredients

• Servings: 8
• 2 (3 ounce) packages strawberry flavored jell-o®
• 1 (16 ounce) package cottage cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple, drained

Recipe

• in a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. mix together well, refrigerate until chilled and serve.

Spring Strawberry Spinach Salad

Ingredients

• Servings: 4
• 1 bunch spinach, rinsed
• 10 large strawberries, sliced
• 1/2 cup sugar
• 1 teaspoon salt
• 1/3 cup wine vinegar
• 1 cup vegetable oil
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix the spinach and strawberries.
• in a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. stir in the poppy seeds. pour over the spinach and strawberries, and toss to coat.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Dorothy's Stefado

Ingredients

• Servings: 18
• 6 pounds chuck roast, cut into large chunks
• 1/2 cup olive oil
• 1 teaspoon sugar
• 6 pounds small onions, cleaned and scored
• 1 (6 ounce) can tomato paste
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 6 cloves garlic
• 1 teaspoon whole pickling spices
• 1 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a large soup pot, cook beef in oil until beef is browned. remove beef, and set aside. mix sugar into the drippings, add onions, and cook until golden. remove onions from pan.
• return beef to the pot, and place onions on top. mix the tomato paste, wine, and wine vinegar together, and add to saucepan. place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. season with salt and pepper. cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Spring Strawberry Spinach Salad

Ingredients

• Servings: 4
• 1 bunch spinach, rinsed
• 10 large strawberries, sliced
• 1/2 cup sugar
• 1 teaspoon salt
• 1/3 cup wine vinegar
• 1 cup vegetable oil
• 1 tablespoon poppy seeds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix the spinach and strawberries.
• in a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. stir in the poppy seeds. pour over the spinach and strawberries, and toss to coat.

Easy, Cheesy Tortellini Bake

Ingredients

• Servings: 6
• 2 (9 ounce) packages cheese tortellini
• 1 (24 ounce) jar marinara sauce
• 1 (16 ounce) jar alfredo sauce
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon dried italian seasoning
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1 teaspoon dried italian seasoning

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook according to package directions; drain. adjust oven rack to the highest position and turn oven on to broil. generously butter or grease an 8x8 inch baking dish.
• bring marinara and alfredo sauces along with spinach and 1 tablespoon of italian seasoning to a simmer over medium-high heat. reduce heat to medium-low, and simmer for 10 minutes. stir cooked tortellini into sauce, then pour into prepared baking dish. sprinkle with mozzarella cheese, parmesan cheese, and remaining 1 teaspoon italian seasoning.
• broil for a minute or two until cheese has melted and turned golden brown.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Easy, Cheesy Tortellini Bake

Ingredients

• Servings: 6
• 2 (9 ounce) packages cheese tortellini
• 1 (24 ounce) jar marinara sauce
• 1 (16 ounce) jar alfredo sauce
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon dried italian seasoning
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1 teaspoon dried italian seasoning

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook according to package directions; drain. adjust oven rack to the highest position and turn oven on to broil. generously butter or grease an 8x8 inch baking dish.
• bring marinara and alfredo sauces along with spinach and 1 tablespoon of italian seasoning to a simmer over medium-high heat. reduce heat to medium-low, and simmer for 10 minutes. stir cooked tortellini into sauce, then pour into prepared baking dish. sprinkle with mozzarella cheese, parmesan cheese, and remaining 1 teaspoon italian seasoning.
• broil for a minute or two until cheese has melted and turned golden brown.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

Dilly Potato Salad

Ingredients

• Servings: 8
• 2 pounds red potatoes, diced
• 6 hard-cooked eggs, chopped
• 1 cup nonfat plain yogurt
• 3 tablespoons fat-free mayonnaise
• 1/4 cup chopped green onions
• 1 teaspoon prepared dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, and set aside to cool.
• in a large bowl, combine the potatoes and chopped eggs.
• mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. pour dressing over potatoes and eggs; toss and chill until ready to serve.

Crispy Cucumbers And Tomatoes In Dill Dressing

Ingredients

• Servings: 6
• 1/4 cup cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh dill weed
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 cucumbers, sliced
• 1 cup sliced red onion
• 2 ripe tomatoes, cut into wedges

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• in a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. add cucumbers, onion, and tomatoes. toss, and let stand at least 15 minutes before serving.

Creamy Italian Dressing I

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1/2 small onion
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. season with italian seasoning, garlic powder, salt, and pepper. blend until smooth.

Pear And Pomegranate Salad

Ingredients

• Servings: 2
• 3 cups green leaf lettuce, rinsed and torn
• 1 bartlett or anjou pear
• 1/3 cup pomegranate seeds
• 1 tablespoon vegetable oil
• 2 tablespoons pomegranate juice
• 1 tablespoon lemon juice
• 1 teaspoon prepared dijon-style mustard
• 1/2 tablespoon honey
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• divide the lettuce between two bowls. halve and core the pear, then cut each half in slices. divide the pear slices and pomegranate seeds among the two bowls and mix gently.
• combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. pour the warm dressing over the salads and serve.

Crispy Cucumbers And Tomatoes In Dill Dressing

Ingredients

• Servings: 6
• 1/4 cup cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh dill weed
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 cucumbers, sliced
• 1 cup sliced red onion
• 2 ripe tomatoes, cut into wedges

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• in a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. add cucumbers, onion, and tomatoes. toss, and let stand at least 15 minutes before serving.

Creamy Italian Dressing I

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1/2 small onion
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. season with italian seasoning, garlic powder, salt, and pepper. blend until smooth.

That Addicting Salad

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons sugar
• 1 (10 ounce) package spring lettuce mix
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup grated carrot
• 1/2 cup small cauliflower florets
• 1/2 cup bacon bits

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a small bowl, mix together the mayonnaise, 1/4 cup parmesan cheese, and sugar until well blended. cover, and refrigerate overnight. stir again just before using.
• in a large serving bowl, combine the lettuce, 1/2 cup parmesan cheese, carrot, cauliflower, and bacon bits. toss with chilled dressing just before serving.

Fruity Gelatin Salad

Ingredients

• Servings: 6
• 7 fluid ounces lemon-lime flavored carbonated beverage
• 2 cups miniature marshmallows
• 1 (3 ounce) package lime flavored jell-o® mix
• 8 ounces cream cheese
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 1 teaspoon mayonnaise
• 1 cup frozen whipped topping, thawed

Recipe

• in a non-reactive sauce pan, combine the carbonated beverage and marshmallows; heat until dissolved stirring constantly. add gelatin and stir until dissolved.
• add cream cheese and blend by hand or with electric mixer until smooth.
• add pineapple and juice, nuts, mayonnaise and whipped topping. pour into 7x11 dish, chill until set.

That Addicting Salad

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons sugar
• 1 (10 ounce) package spring lettuce mix
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup grated carrot
• 1/2 cup small cauliflower florets
• 1/2 cup bacon bits

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a small bowl, mix together the mayonnaise, 1/4 cup parmesan cheese, and sugar until well blended. cover, and refrigerate overnight. stir again just before using.
• in a large serving bowl, combine the lettuce, 1/2 cup parmesan cheese, carrot, cauliflower, and bacon bits. toss with chilled dressing just before serving.

Dilly Potato Salad

Ingredients

• Servings: 8
• 2 pounds red potatoes, diced
• 6 hard-cooked eggs, chopped
• 1 cup nonfat plain yogurt
• 3 tablespoons fat-free mayonnaise
• 1/4 cup chopped green onions
• 1 teaspoon prepared dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of salted water to a boil. add potatoes; cook until tender but still firm, about 15 minutes. drain, and set aside to cool.
• in a large bowl, combine the potatoes and chopped eggs.
• mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. pour dressing over potatoes and eggs; toss and chill until ready to serve.

Pear And Pomegranate Salad

Ingredients

• Servings: 2
• 3 cups green leaf lettuce, rinsed and torn
• 1 bartlett or anjou pear
• 1/3 cup pomegranate seeds
• 1 tablespoon vegetable oil
• 2 tablespoons pomegranate juice
• 1 tablespoon lemon juice
• 1 teaspoon prepared dijon-style mustard
• 1/2 tablespoon honey
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• divide the lettuce between two bowls. halve and core the pear, then cut each half in slices. divide the pear slices and pomegranate seeds among the two bowls and mix gently.
• combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. pour the warm dressing over the salads and serve.

Fruity Gelatin Salad

Ingredients

• Servings: 6
• 7 fluid ounces lemon-lime flavored carbonated beverage
• 2 cups miniature marshmallows
• 1 (3 ounce) package lime flavored jell-o® mix
• 8 ounces cream cheese
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 1 teaspoon mayonnaise
• 1 cup frozen whipped topping, thawed

Recipe

• in a non-reactive sauce pan, combine the carbonated beverage and marshmallows; heat until dissolved stirring constantly. add gelatin and stir until dissolved.
• add cream cheese and blend by hand or with electric mixer until smooth.
• add pineapple and juice, nuts, mayonnaise and whipped topping. pour into 7x11 dish, chill until set.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Corn And Avocado Salad

Ingredients

• Servings: 4
• 8 slices bacon
• 2 heads butterhead lettuce
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 4 ears sweet corn, cut off the cob
• 2 avocados - peeled, seeded and cubed
• 2/3 cup red wine and vinegar salad dressing
• 3 tablespoons blue cheese salad dressing
• 2 tablespoons honey

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• saute bacon in a large, deep skillet over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. carefully stir in the cubed avocado.
• in a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
• pour the dressing mixture over the salad and toss. add bacon just before serving to keep it crunchy.

Hot Chicken Salad

Ingredients

• Servings: 10
• 2 1/2 cups chopped, cooked chicken meat
• 2 cups chopped celery
• 1/2 cup chopped salted almonds
• 1/4 cup chopped green bell pepper
• 2 tablespoons minced onion
• 2 tablespoons chopped pimento peppers
• 3/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup mayonnaise
• 1/3 cup shredded swiss cheese
• 3 cups crushed potato chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. mix well and pour into a 1 1/2 quart casserole dish.
• top with grated cheese and the crushed potato chips. bake for 25 minutes or until cheese is melted.

Corn And Avocado Salad

Ingredients

• Servings: 4
• 8 slices bacon
• 2 heads butterhead lettuce
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 4 ears sweet corn, cut off the cob
• 2 avocados - peeled, seeded and cubed
• 2/3 cup red wine and vinegar salad dressing
• 3 tablespoons blue cheese salad dressing
• 2 tablespoons honey

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• saute bacon in a large, deep skillet over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. carefully stir in the cubed avocado.
• in a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
• pour the dressing mixture over the salad and toss. add bacon just before serving to keep it crunchy.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Ranch-style Salad Dressing

Ingredients

• Servings: 2
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 tablespoon fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• 2 1/4 teaspoons worcestershire sauce
• 1 1/2 teaspoons chopped fresh chives
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons dijon-style prepared mustard
• 1/2 teaspoon celery seed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, worcestershire sauce, chives, shallot, mustard and celery seed. refrigerate for one hour to allow the flavors to blend.

Egg Salad I

Ingredients

• Servings: 4
• 8 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons prepared dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• salt and pepper to taste

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• in a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. mash well with a fork or wooden spoon.
• serve on bread as a sandwich or over crisp lettuce as a salad.

Egg Salad I

Ingredients

• Servings: 4
• 8 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons prepared dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• salt and pepper to taste

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• in a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. mash well with a fork or wooden spoon.
• serve on bread as a sandwich or over crisp lettuce as a salad.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Ranch-style Salad Dressing

Ingredients

• Servings: 2
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 tablespoon fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• 2 1/4 teaspoons worcestershire sauce
• 1 1/2 teaspoons chopped fresh chives
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons dijon-style prepared mustard
• 1/2 teaspoon celery seed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, worcestershire sauce, chives, shallot, mustard and celery seed. refrigerate for one hour to allow the flavors to blend.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Fruity Tuna Salad

Ingredients

• Servings: 6
• 2 (6 ounce) cans tuna, drained
• 1 cup chopped dates
• 1 1/2 cups chopped celery
• 1 large apple - peeled, cored and diced
• 1/2 cup lemon yogurt
• 1 tablespoon minced onion
• 2 teaspoons lemon juice
• 1 teaspoon ground curry powder

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a large bowl, mix the tuna, dates, celery and apple.
• in a separate bowl, whisk together the yogurt, onion, lemon juice, and curry powder. pour over tuna mixture and gently toss to coat. refrigerate 1 hour, or until chilled.

Fruity Tuna Salad

Ingredients

• Servings: 6
• 2 (6 ounce) cans tuna, drained
• 1 cup chopped dates
• 1 1/2 cups chopped celery
• 1 large apple - peeled, cored and diced
• 1/2 cup lemon yogurt
• 1 tablespoon minced onion
• 2 teaspoons lemon juice
• 1 teaspoon ground curry powder

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a large bowl, mix the tuna, dates, celery and apple.
• in a separate bowl, whisk together the yogurt, onion, lemon juice, and curry powder. pour over tuna mixture and gently toss to coat. refrigerate 1 hour, or until chilled.

Hot Chicken Salad

Ingredients

• Servings: 10
• 2 1/2 cups chopped, cooked chicken meat
• 2 cups chopped celery
• 1/2 cup chopped salted almonds
• 1/4 cup chopped green bell pepper
• 2 tablespoons minced onion
• 2 tablespoons chopped pimento peppers
• 3/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup mayonnaise
• 1/3 cup shredded swiss cheese
• 3 cups crushed potato chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. mix well and pour into a 1 1/2 quart casserole dish.
• top with grated cheese and the crushed potato chips. bake for 25 minutes or until cheese is melted.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 cup vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Corn And Avocado Salad

Ingredients

• Servings: 4
• 8 slices bacon
• 2 heads butterhead lettuce
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 4 ears sweet corn, cut off the cob
• 2 avocados - peeled, seeded and cubed
• 2/3 cup red wine and vinegar salad dressing
• 3 tablespoons blue cheese salad dressing
• 2 tablespoons honey

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• saute bacon in a large, deep skillet over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. carefully stir in the cubed avocado.
• in a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
• pour the dressing mixture over the salad and toss. add bacon just before serving to keep it crunchy.

Hot Chicken Salad

Ingredients

• Servings: 10
• 2 1/2 cups chopped, cooked chicken meat
• 2 cups chopped celery
• 1/2 cup chopped salted almonds
• 1/4 cup chopped green bell pepper
• 2 tablespoons minced onion
• 2 tablespoons chopped pimento peppers
• 3/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup mayonnaise
• 1/3 cup shredded swiss cheese
• 3 cups crushed potato chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. mix well and pour into a 1 1/2 quart casserole dish.
• top with grated cheese and the crushed potato chips. bake for 25 minutes or until cheese is melted.

Aunt Nancy's Grape Salad

Ingredients

• Servings: 8
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) tub whipped cream cheese
• 2 cups halved seedless red grapes

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a medium bowl, blend together the frozen whipped topping and cream cheese. fold in grapes. serve immediately, or chill for 30 minutes. this is pretty garnished with a small bunch of red grapes.

New Twist To An Old Favorite

Ingredients

• Servings: 4
• 6 cups baby spinach, rinsed and dried
• 4 ripe tomatoes, sliced
• 1 english cucumber, chopped
• 10 radishes, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 red bell pepper, seeded and thinly sliced

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. top with dressing of choice and enjoy!

Marinated Vegetable Medley

Ingredients

• Servings: 8
• 2/3 cup vinegar
• 2/3 cup vegetable oil
• 1/3 cup chopped onion
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup fresh broccoli florets
• 1 cup cauliflower florets
• 1 cup sliced carrots
• 1 cup sliced fresh mushrooms

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• in a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• in a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. pour the vinegar mixture over all and toss to coat. cover and chill at least 3 hours. serve using a slotted spoon.

Beet And Balsamic Vinaigrette Salad

Ingredients

• Servings: 6
• 6 slices bacon
• 3 romaine hearts, rinsed and torn
• 2 (15 ounce) cans julienned beets, drained
• 1/2 red onion, sliced in rings
• 1/2 cup grated parmesan cheese
• 1 cup balsamic vinaigrette salad dressing

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. sprinkle with the crumbled bacon and serve immediately.

Coconut Ambrosia Salad

Ingredients

• Servings: 12
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 3 1/2 cups frozen whipped topping, thawed
• 2 cups shredded coconut
• 2 cups miniature marshmallows
• 1/2 cup milk
• 1 cup maraschino cherries

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• mix together well and chill 1 hour before serving. garnish with cherries.

Lemon Chicken Salad

Ingredients

• Servings: 8
• 1 cup creamy salad dressing, e.g. miracle whip ™
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 cups cubed, cooked chicken
• 2 cups sliced snow peas
• 1 cup finely diced red onion
• 1 cup shredded lettuce
• 1 cup blanched slivered almonds, toasted

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. add chicken, peas, onion, lettuce and almonds and stir until evenly coated. refrigerate until serving.

Standard Greek Salad

Ingredients

• Servings: 12
• 5 cucumbers, sliced
• 5 large tomatoes, coarsely chopped
• 1/2 red onion, chopped
• 1 (4 ounce) package feta cheese, crumbled
• 1 (2.25 ounce) can pitted green olives, chopped
• 1/4 cup red wine vinegar

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. sprinkle with red wine vinegar. refrigerate until serving.

Panzanella

Ingredients

• Servings: 8
• 5 cups chopped tomato
• 1 cup chopped cucumber
• 1/2 cup sliced green onions
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil leaves
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon ground black pepper
• 1 garlic clove, minced
• 4 cups cubed french bread

Recipe

Preparation Time: 40 mins Cook Time: 12 mins Ready Time: 52 mins


• in a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
• in a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. pour lemon juice mixture over the tomato mixture, and toss to coat. refrigerate for 30 minutes.
• meanwhile, preheat oven to 350 degrees f (175 degrees c). place bread cubes in a single layer on a baking sheet. bake for 12 minutes, or until toasted and dry.
• toss bread cubes with tomato mixture, and serve.

Alaine's Blue Cheese Dressing

Ingredients

• Servings: 20
• 2 cups mayonnaise
• 1/2 pound crumbled blue cheese
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon coarsely ground black pepper
• 1 pinch garlic powder
• 1/4 cup buttermilk

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. gradually blend in the buttermilk until the dressing has reached the desired consistency. cover, and refrigerate until serving.

Egg Salad With A Kick

Ingredients

• Servings: 4
• 3 eggs
• 1/4 cup fat-free mayonnaise
• 1/4 cup light sour cream
• 1 1/2 teaspoons chinese hot prepared mustard
• 1 stalk celery, finely chopped
• 5 pimento-stuffed green olives, chopped
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon paprika
• 1 pinch red pepper flakes
• salt and pepper to taste

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 15minutes. drain hot water, and run eggs under cold water to chill. crack shells by rolling on the counter, and peel.
• place eggs in the container of a food processor, and briefly pulse to chop. transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, chinese mustard, celery, olives, and relish. season with paprika, red pepper flakes, salt and pepper. taste, and adjust seasoning to your liking.

Miss Betty's 24 Hour Lettuce Salad

Ingredients

• Servings: 12
• 3/4 pound sliced bacon
• 1 large head iceberg lettuce, shredded
• 1/4 cup sliced onion
• 1/4 cup thinly sliced celery
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 (10 ounce) package frozen peas
• 1 cup mayonnaise, or to taste
• 1 tablespoon sugar
• 2 tablespoons grated romano or parmesan cheese
• 4 tomatoes, cut into wedges
• 2 hard-cooked eggs, sliced
• 1 tablespoon chopped fresh parsley for garnish

Recipe

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


• spread the lettuce out on a large serving dish or bowl. sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. spread mayonnaise over the top like a frosting. sprinkle with sugar and grated cheese. cover and refrigerate overnight.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Fabulous Fruit Salad

Ingredients

• Servings: 4
• 1 red apple, cored and chopped
• 1 granny smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine red apple, granny smith apple, nectarine, celery, dried cranberries, and walnuts. mix in yogurt. chill until ready to serve.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Best Broccoli Salad

Ingredients

• Servings: 6
• 1 large head fresh broccoli
• 1 large head cauliflower
• 2 apples - peeled, cored and chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1/3 cup sunflower seeds
• 1 (16 ounce) bottle catalina salad dressing

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
• pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. serve immediately or allow to chill and flavors to blend.

Peach And Berry Salad

Ingredients

• Servings: 4
• 3 fresh peaches
• 2 1/2 pints blackberries
• 1 pint strawberries, hulled and sliced
• 1/4 cup honey
• 1/2 teaspoon ground cardamom

Recipe

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


• bring medium pot of water to boil. add peaches and blanch for 30 seconds. drain and transfer to medium bowl. cover with cold water and cool. drain, peel and slice.
• in a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. toss together and refrigerate.

No Mayo Tuna Salad

Ingredients

• Servings: 6
• 6 eggs
• 1 1/2 cups bread and butter pickles
• 3 stalks celery, chopped
• 2 (6 ounce) cans tuna, drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sweet pickle juice

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and cool under cold running water. peel.
• place the eggs and pickles into a food processor, and pulse until roughly chopped. transfer to a medium bowl, and stir in tuna and celery. season with salt and pepper, and stir in the pickle juice until thoroughly blended. serve on bread or lettuce.

Asian Asparagus Salad With Pecans

Ingredients

• Servings: 8
• 2 pounds fresh asparagus, trimmed
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• salt and pepper to taste
• 1/2 cup chopped pecans
• 1 tablespoon chopped green onions

Recipe

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


• bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. drain, and briefly immerse in cold water.
• in a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. seal the asparagus in the bag. marinate 24 hours in the refrigerator. sprinkle the marinated asparagus with pecans and green onion to serve.

Creamy Buttermilk Dressing

Ingredients

• Servings: 1
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup buttermilk
• 3 tablespoons lemon juice or rice wine vinegar
• 1 large garlic clove, minced
• salt and freshly ground black pepper

Recipe

• mix all ingredients until well-blended.

Spicy Black Bean Salad

Ingredients

• Servings: 10
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 red onion, diced
• 3/4 cup salsa, or as desired
• 1/2 cup olive oil
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. cover and refrigerate at least 1 hour to 2 days. serve chilled.