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Back To Top  Hot Taco Salad 1 lb ground beef or turkey One Garlic Clove, minced 1 tsp basil 1 tsp oregano 1/2 tsp of pepper 1 can tomatoe sauce Lettuce Tortilla chips Chopped Onions Grated cheese Tomatoes Salsa Brown ground beef, onion and garlic. Add basil, oregano and pepper (these are just approximate measurements) to taste. Add tomatoe sauce (to make liquid). Shred lettuce and place a layer on each plate. Crumble tortilla chips and spread over lettuce. Next spread meat mixture over tortilla cips. Sprinkle with chopped onions and grated cheese (I use cheddar or monterey jack) and fresh chopped tomatoes. Serve with salsa. Back To Top Italian Pasta Salad Great salad for picnics or taking a side dish to a family gathering. I don't use any measures and generally no 2 salads are identical. Use your imagination or what you have on hand to toss in. Must Have: Pasta (tri-color rigatoni is my favorite but any other will work) Hard Boiled Eggs if I am making a LARGE bowl I use 8 Onion (diced) Italian Dressing (I use fat free now and it tastes the same) Italian seasoning Oregano Additions: Meats: salami, chicken, turkey, or ham julienned. Cheese: Cheddar is my favorite, the kids like mozarella. Veggies: Cucumber, tomato, mushrooms, green pepper (anything that looks good) Cook the pasta al dente, slice and add eggs, meats, and veggies. Mix in shredded cheese. Add enough salad dressing to lightly cover all ingredients. I find that this keeps it moist but does not add enough flavor. For flavor, add oregano and Italian seasoning to taste. Refrigerate at least a couple hours before serving. Back To Top Layered Cobb Salad  Prep Time: 15 minutes Makes: 8 Servings Ingredients: 2 tomatoes, large 1 sweet yellow or orange pepper 250 g (8 oz) smoked turkey or chicken 2 avocados 1.25 L (5 cups) romaine lettuce, shredded 500 mL (2 cups) watercress leaves, torn 50 mL (1/4 cup) watercress leaves, torn 4 eggs, hard-cooked, sliced 50 mL (1/4 cup) chives, fresh, chopped Dressing: 25 mL (2 tbsp) red wine vinegar 15 mL (1 tbsp) lemon juice 5 mL (1 tsp) dijon mustard 1 garlic clove, minced 2 mL (1/2 tsp) salt 1 mL (1/4 tsp) pepper and sugar 50 mL (1/4 cup) olive oil, extra-virgin Seed Tomatoes: Cut into 1 cm (1/2-inch) pieces. Seed, core and cut yellow peppers into quarters; thinly slice each crosswise. Slice smoked turkey into 5 cm x 5 mm (2 x ¼ inch) pieces. Halve and pit avocados; score flesh into 1 cm (1/2-inch) cubes and scoop out. Dressing: In small bowl, whisk together vinegar, lemon juice, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream. Place romaine in 4 L (16 cup) straight-sided glass bowl; top with watercress. Layer with tomatoes, yellow peppers, turkey, avocados, cheese and eggs. Sprinkle with chives. Just before serving, drizzle with dressing and toss. Back To Top Layered Picnic Pasta Salad  (Makes: 6 Servings) 12 oz. Bow Ties or other medium pasta shape 1/2 cup vinaigrette salad dressing 1 cup frozen green peas, thawed 3 plum tomatoes, sliced 1 cup fresh mushrooms, sliced 2 oz. proscuitto, thinly sliced 2 tbsp. fresh basil, chopped 3 tbsp. parmesan cheese, freshly grated Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing. Back To Top Lettuce Wedge Salad  Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve. This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress. When you are creating the dressing listed in this recipe, use a glass or plastic mixing bowl when combining ingredients - NEVER METAL. The acids in the Buttermilk and Mayo will react with the aluminum or steel and give the dressing a "tinny" or "metallic" taste that is undesireable. (Makes: 4 Servings) Bleu Cheese Dressing 3/4 cup mayonnaise 1/2 cup buttermilk 1/4 cup crumbled bleu cheese 1/2 teaspoon sugar 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon salt 1 head iceberg lettuce 1 cup crumbled bleu cheese 1 cup diced tomato (1 large tomato) Do the wedge 1.) Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl. 2.) Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate. 3.) Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge. 4.) Sprinkle 1/4 cup of crumbled bleu cheese over the dressing. 5.) Sprinkle 1/4 cup of diced tomato over the top and serve. Back To Top Love At First Bite Coleslaw This fabulous, refreshing, slaw is simply delicious and a great change from ordinary coleslaw. The flavors "marry" so well together. And it's perfect for summer BBQ's, parties and buffets. Prep Time: 10 minutes Makes: 10 to 12 Servings Ingredients: 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green, red or yellow bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Preparation: Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well. Back To Top Macaroni & Ham Salad  (Makes: 12 Servings) Ingredients: 1 small head lettuce 6 hard cooked eggs, chopped 1/2 cup celery thinly sliced 1 diced tomato chopped and seeded 2 cups cooked dried wagon wheel or elbow macaroni 1 small red onion chopped finely 1/2 cup chopped sweet pickle or dill pickle, chopped 1 cup cooked English peas 1 cup cooked ham, cubed or 1 cup cubed salami 4 ounces (1 cup) cubed or shredded Monterey Jack or Sharp Cheddar Cheese 1 cup mayonnaise or or salad dressing 1 tbsp. prepared mustard 1 to 2 tablespoons milk (optional) Salt & Pepper to taste Preparation: Arrange outside leaves of lettuce in a salad bowl. Shred inside leaves; toss with remaining ingredients. Chill before serving. Just before serving, stir in milk, if necessary. Back To Top Mac-Daddi-Roni Salad  A delicious, versitile, spicy and fresh tasting salad. Perfect for Summer or Winter. (Prep Time: 5 minutes) (Inactive Prep Time: 1 hour 30 minutes) (Cook Time: 15 minutes) (Makes: 4 to 6 Servings) Ingredients: 16 ounces macaroni pasta, 1/4-inch tube 2 cups mayonnaise 2 tablespoons minced garlic 3 tablespoons yellow mustard 1 tablespoon white vinegar 3/4 cup minced red onion 3/4 cup minced roasted red bell pepper 1/2 cup carrot, diced 3/4 cup celery, diced 1/4 cup diced peppadew peppers 1/4 cup minced pepperoncini 1 teaspoons sea salt 1 tablespoon freshly ground black pepper Preparation: In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. Back To Top New Potato Salad With Lemon Crème Fraiche (Makes: 4 Servings) Ingredients: ½ pound new potatoes ¼ pound thin fresh green beans ¼ pound thin fresh wax beans zest of two lemons, finely grated juice of 1/2 lemon 1 cup crème fraiche 3-4 teaspoons fresh thyme leaves fleur de sel or coarse salt to taste Preparation: 1.) Place new potatoes in a pot of salted water. Bring to a gentle boil and cook until a knife can go easily through the potatoes. Drain water from potatoes and allow to cool. 2.) Bring another pot of salted water to a boil. Add the green beans and cook two to three minutes, depending on the thickness. Do not overcook, as you want to retain colour and crunch texture. 3.) When cooked, remove the beans from the water and immediately immerse in ice water. Remove beans from water and drain well. Repeat process for wax beans. 4.) In a small bowl combine lemon zest, lemon juice, crème fraiche and thyme. Mix well. Season with salt and pepper. 5.) Cut new potatoes in half (if too large) 6.) Cut beans into 1-½ to 2 inch pieces. 7.) Place beans and potatoes in a large bowl and toss with lemon thyme crème fraiche. 8.) Season with fleur de sel or coarse salt and freshly ground pepper. Back To Top Oil & Vinegar Slaw  This lite and refreshing cole slaw is bursting with flavor with just the right seasonings. It is out of this world delicious and the red wine vinegar gives it an awesome kick without knocking your socks off! Makes a great companion to any meal. For a twist add 1/3 cup dried cranberries to the slaw. Prep Time: 5 minutes Makes: 6 to 8 Servings 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve. Leftovers keep for 2 days. Back To Top Old-Fashioned Carrot Salad Prep Time: 15 minutes Makes: 6 to 8 Servings Ingredients: 2 bunches topped carrots 1 cup good mayonnaise 1/2 golden pineapple, peeled and chopped 1/2 cup raisins 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preparation: Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature. Back To Top Orange & Fennel Salad  A fresh and tasty salad perfect for a summer evening. The flavors blend well together and taste even better if it has time to sit in the fridge for a while. Prep Time: 10 minutes Makes: 4 Servings Ingredients: 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges or tangerines, peeled 1 tablespoon olive oil 1 tablespoon red wine vinegar Salt and pepper 2 tablespoons sweetened dried cranberries Preparation: Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. Back To Top Pasta & Pea Salad  For Pea Salad, drain a can of early June Peas and place into a bowl and add the following: 1/2 red bell pepper 1 bunch green onions 1 Tbsp. sweet relish 1 egg - boiled and chopped 2 Tbsp. Hellman's Real Mayonnaise 1 tsp. celery seeds 1/2 tsp. salt 1/2 tsp. pepper Mix all ingredients well, chill and serve. For Pasta Pea Salad, prepare as above and add: 4 oz. Saladroni noodles, cooked as directed on package, and rinsed well in cold water (Additional Mayonnaise May Be Needed For The Pasta) Back To Top Peasant Salad  Prep Time: 20 minutes Makes: 4 Servings 1 cup plain yogurt 1/4 cup red wine vinegar 3 tablespoons olive oil 1/2 lemon, juiced 2 teaspoons garlic powder 1 teaspoon paprika Salt and pepper, to taste 6 Roma tomatoes, sliced 1/2 red onion, sliced 4 kirby cucumbers, sliced 2 tablespoons capers 1 bunch mint leaves 8 stuffed grape leaves For Dressing: Whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed. On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving. Back To Top Perfect Salad  Prep Time: 35 minutes Cook Time: 35 minutes Makes: 4 Servings 2 cups (1/2-inch cubes) rustic country bread Extra-virgin olive oil, to taste Olive oil, for brushing 1 baking potatoe, like russet, sliced thinly lengthwise into 16 slices 8 mixed herb leaves, such as basil, parsley, mint, lemon thyme, or tarragon cleaned and dried, plus 1/2 cup chopped mixed herb leaves Salt and freshly ground black pepper 4 tablespoons grated Parmesan or Pecorino Romano 4 eggs 2 whole boneless, skinless chicken breasts 2 cups chicken broth 4 medium tomatoes, cored and sliced into 1/2-inch thick slices 6 to 7 cups loosely packed torn mixed greens such as romaine, frisee, arugula, baby red oak leaf, Belgian endive, or radicchio, washed and dried 1 cup unpeeled English or Kirby cucumbers, sliced 2 tablespoons snipped dill or chives Vinaigrette: 1/4 cup red or white wine vinegar 1 tablespoon Dijon mustard Salt and pepper 3/4 cup extra-virgin olive oil 2 tablespoons finely chopped shallot 1 teaspoon minced garlic Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer and bake for 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp. Remove from oven and sprinkle with salt. Heavily oil a pan with olive oil. Lay down 8 slices of potato. Place a herb leaf in the center of each potato. Lay another potato slice on top of the herb and brush liberally with oil. Bake for 7 minutes or until golden brown. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees F. On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it. Place the frico on top of the salad. Place eggs in saucepan and cover with water. Bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Transfer to ice bath. Peel and quarter eggs. In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes. Remove from liquid and let cool. Slice on a diagonal before adding to salad. Serve warm or room temperature. Sprinkle sliced tomatoes with salt. Lay slices on paper towels to drain. Set aside. Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner. Sprinkle mixed herbs and croutons on top. In a bowl, whisk together vinegar, mustard, salt, pepper. Add oil in a slow stream and whisk to emulsify. Add the shallots and garlic and adjust seasoning. Serve vinaigrette on the side. Back To Top Potato Onion Tomato Salad This goes quite well with barbecues. The salad has a tan color because of the dry soup mix. A dark colorful serving bowl will be quite nice for presentation. (Makes: 6 Servings) Ingredients: 1 pkg dry onion soup mix 1 1/2 cup mayonnaise or as needed 6 to 8 large cooked, peeled diced waxy potatoes, gold ones are nice to use 3 to 4 large firm red ripe plum tomatoes diced chopped fresh parsley as desired paprika to sprinkle over the top Preparation: Place cooked, peeled, coarse cubed cooled to room temperature potatoes in a large bowl. In another bowl combine well the mayonnaise and onion soup mix. Add diced tomatoes and parsley and mix into potatoes. Stir in dressing to blend well. Add additional mayonnaise as needed for creaminess and taste. Add no salt, grate in some fresh pepper. To garnish sprinkle with some paprika. Serves 6 to 8. Chill well. Back To Top Red Beet Eggs  1 to 1 1/2 dozen hard-boiled eggs 2 cans red beets - either sliced, cut, or small whole beets 3/4 cup cider vinegar 1 1/4 cup sugar Drain liquid from 2 cans of beets. Combine the beet juice with sugar and vinegar. Cook to boiing, then reduce heat and simmer for about 5 minutes. In a deep bowl or a large wide-mouth jar place hard-boiled eggs, layered with red beets. Pour the cooked hot liquid over the eggs & beets. Cool at room temperature for about 1 hour, then refrigerate. Try making these a day ahead so the eggs have a better taste and brighter color. When available, use fresh cooked red beets instead of canned for extra color and flavor. Back To Top Red Cabbage Slaw This slaw is great for Thanksgiving and goes well with mashed potatoes, pumpkin and turkey. (Makes: 6 Servings) 2 cups shredded red cabbage 2 cups shredded carrots 1 medium apple, peeled and chopped 1/2 cup pecans, chopped and toasted 1/4 cup vegetable oil 3 tablespoons honey mustard 2 tablespoons cider vinegar 1. Mix cabbage, carrots, apple and pecans in large bowl. Blend oil, mustard and vinegar. 2. Pour dressing over cabbage mixture; tossing to coat well. Serve immediately or cover and refrigerate for up to 2 hours. Back To Top Roasted Pepper Salad Prep Time: 25 minutes Cook Time: 8 minutes Makes: 10 Servings 8 assorted bell peppers (preferably red, yellow, and orange) 1 tablespoon plus 1 teaspoon balsamic vinegar 1 tablespoon plus 1 teaspoon chopped fresh thyme 2 tablespoons drained bottled capers, coarsely chopped Salt and freshly ground black pepper 2 bunch arugula (about 1/2 pound), tough stems discarded Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in re-sealable plastic bags or brown paper bags to steam. Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper to taste and toss. Divide arugula among 10 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled. Note: Dressed peppers can be made 3 days ahead and chilled, covered. Back To Top Roasted Red Bell Peppers  Delicious red roasted peppers flavored with garlic and extra virgin olive oil. The aroma and flavor of these peppers are ideal for your antipasto platter and make a tempting topping for your favorite sandwich. Tips: Using a brown paper bag will reduce the moisture in the peppers. This process ensures the burnt skin to dry making it easier to peel. For a more sweeter and milder garlic flavor - substitute with elephant garlic. Do Not! run the peppers under water when peeling as this method will dilute the natural flavors from the peppers. Ingredients: 6-8 red bell peppers ¼ cup extra virgin olive oil 2 cloves of finely chopped garlic ¼ tsp. salt fresh basil (finely chopped) - garnish Roasting Red Bell Peppers Rinse the bell peppers in a colander and allow to dry. Begin to place the peppers on the grill and roast (cook) with open cover until peppers are completely black on one side. Turn gradually after each side is black. Remove from the grill and place peppers in a brown paper bag for 15 minutes to cool. Remove the peppers from bag and begin to peel off the roasted skin. (Do not run the peppers under water.) Remove the top (stem) and discard all the seeds. Place the pepper halves into a platter, drizzle with extra virgin olive oil, garlic, salt and fresh basil. Serve immediately. Back To Top Salami Salad With Tomatoes & Mozzarella  Easy to put together and has great flavour. Great salad for a party buffet. Prep Time: 15 minutes Makes:: 8 to 10 Servings 1 pound salami, cut into 1/4-inch pieces 6 tomatoes, diced 1/2 cup fresh basil leaves 1/2 pound mozzarella, cut into 1/2-inch pieces Salt and freshly ground black pepper Olive oil, for drizzling Vinegar, for drizzling In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well. Back To Top Salmon Salad  2 C. salmon 3 hard boiled eggs 1/2 C. diced cheese 3 medium tomatoes, diced salt to taste 1 1/2 C. macaroni 1/4 C. diced sweet pickles 2 T. sweet pickle juice 1/2 C. diced celery 3/4 C. mayonnaise Mix thoroughly and chill. Back To Top Santa Fe Pasta Salad  (Makes: 8 Servings) With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addictive salad that goes great with chicken. 1 16-ounce package Rotini pasta 4-5 quarts water Dressing: 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Parmesan cheese 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper 1 chicken breast fillet, cooked and diced 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss. 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving. Back To Top Seafood Pasta Salad  Prep Time: 30 Minutes Makes: 10-12 Servings This is a great picnic recipe for your family's weekend outing. Keep on ice for an easy, chilled salad that everyone will love. Ingredients: 1 can (6 ounces) pink salmon, drained 1 can (6 ounces) tuna, drained 1 can (3.75 ounces) sardines in hot sauce, chopped (optional) 1 pound crawfish tails, drained 1 pound penne pasta, cooked 4 eggs, boiled 1¼ cup mayonnaise 2 tbsps yellow mustard 2 tbsps celery, minced 2 tbsps sweet pickle relish 2 tbsps red bell pepper, minced 2 tbsps yellow bell pepper, minced ¼ cup green onions, sliced 2 tbsps parsley 1 tbsp fresh thyme, chopped ¼ cup extra virgin olive oil salt and pepper to taste 2 tbsps Zatarain's Creole Seasoning or to taste Preparation: In a large mixing bowl, chop eggs with a pastry cutter or potato masher until finely chopped. Add mayonnaise, mustard, celery, pickle relish, bell peppers, green onions, parsley and thyme. Mix well until all ingredients are blended. Fold in pasta, salmon, tuna, sardines, and crawfish very gently so as not to break up the fish. Add olive oil and toss to blend. Season with salt, pepper and Creole seasoning to taste and serve in a large chilled bowl. If serving this outdoors or on a buffet table, place in a bowl set in a larger bowl of ice to keep cold. Always keep covered. Back To Top Sliced Cucumber Salad  3 Cucumbers
Peel cucumbers and slice paper thin. Sprinkle with salt
This salad is easy to combine and wonderful on the palate. 1 16-ounce can tomatoes, drained and de-seeded 1 can sardines, left whole 1 can artichoke hearts 1 can hearts of palm Italian dressing to taste Box croutons In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons. Back To Top  Ths different and delicious salad is really good for summer pot lucks and picnics and even better the next day. To save you time use a pre-made Italian Salad Dressing. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 8 Servings As A Side 2 plum tomatoes, seeded and chopped 1/2 medium red onion, chopped 8 fresh white button mushrooms, sliced 1 small green, red or yellow bell pepper, seeded and chopped 1 stick pepperoni, casing removed and cut into a small dices 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced or you can use Monterey Jack cheese 20 leaves fresh basil, torn or thinly sliced 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained Dressing: 1 teaspoon garlic salt 1 teaspoon dried oregano leaves or Italian dried seasoning 1 whole small can of tomato paste 2 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Freshly ground black pepper Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day! Back To Top  Prep Time: 20 minutes Makes: 6 Servings 4 tablespoons olive oil 2 tablespoons white vinegar 1 teaspoon House seasoning, recipe follows 2/3 cup mayonnaise 2 tablespoons anchovy paste 2 tablespoons Creole or brown mustard 1 pound large cooked shrimp, peeled and tails left on 1 red bell pepper, sliced into thin strips 4 green onions, chopped 2 tablespoons chopped fresh parsley or chives 1 lemon, juiced Using a large bowl, beat the oil, vinegar, and house seasonings together. Add the mayonnaise, anchovy paste, and mustard, and stir until well blended. Fold in the shrimp, bell pepper, onion, parsley, and lemon juice. Place in refrigerator and marinate overnight. Serve cold or at room temperature with lemon wedges on a bed of lettuce and sliced tomatoes. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months Back To Top Tangy Salad  Cut up 2 large cucumbers, 1 large tomato and 2 bell peppers into bite size pieces. Slice up 3 bunches green onions and place everything in a large bowl. Add 1/4 cup roasted sunflower seeds, salt and pepper heavily. On Stove: Mix 1/4 cup vinegar 1/2 cup sugar 1/2 cup oil 2 Tbsp. Soy Sauce bring to boil then shut off. When dressing has cooled, pour over vegetables and mix well. Refrigerate 2 hours and serve. Back To Top  Prep Time: 5 Minutes Makes: 6 to 8 Servings 6 small tomatoes (4 medium) 1 pound fresh mozzarella 10 to 15 basil leaves 3 tablespoons good olive oil Kosher salt Freshly ground black pepper Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature. Back To Top Tomato Salad  8 to 10 medium size tomatoes 1 medium to large size sweet onion bottled Italian salad dressing Slice tomatoes and onions very thin and toss together in a large bowl. Pour Italian salad dressing over tomatoes & onions. For best flavor, refrigerate at least 2 to 3 hours before serving. Back To Top Tomatoes With Blue Cheese This is a wonderful addition to any dinner. Full of flavor and very refreshing. You can use more than one tomato for this salad and will still have more than enough dressing. Prep Time: 10 minutes Makes: 2 Servings 1 head romaine lettuce, washed, dried and chopped 1 ripe tomato, sliced 1 cup crumbled blue cheese 1 cup chopped fresh basil leaves Freshly ground black pepper Dressing: 3 tablespoons fresh lemon juice 1/2 cup olive oil or vegetable oil 2 tablespoons sugar 2 cloves crushed garlic 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper In a large bowl, arrange lettuce. Distribute tomato slices, crumbled blue cheese and chopped basil attractively over lettuce. Season with pepper. Make The Dressing: In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard. Season with salt and pepper. Shake well and drizzle dressing over the salad just before serving. Back To Top Tuna Pasta Salad (Makes: 6 to 8 Servings) Ingredients: 1 pound spaghetti, cooked and cooled 1 tablespoon olive oil 12 to 16 ounces canned fancy albacore tuna, packed in water, drained 1 cup no fat plain yogurt 1 1/2 cups light ranch dressing 1 small green bell pepper, cleaned and chopped 1/2 cup red onion, minced 1 tablespoon dried dill weed Preparation: Toss the pasta with the olive oil to keep from sticking together. In large mixing bowl, mix together the tuna, yogurt and ranch dressing until combined. Stir in onions, peppers and herbs and mix well into a dressing. Toss with pasta and coat well. Back To Top Tuna Salad  2 cans chunk light tuna in water (6 3/4 oz. ea.) 1/2 cup finely chopped celery 3 hard boiled eggs - finely chopped 1/4 cup sweet pickle relish 1 small onion - finely chopped (optional) 3/4 cup mayonaisse (light mayo okay) Drain water from tuna. In a large bowl combine all ingredients and mix well. Use in sandwiches or for a light summer meal. For individual servings, place a mound of tuna on top of a bed of lettuce, garnish with tomato wedges, tiny shrimp and hard-boiled egg slices. Back To Top  Prep Time: 20 minutes Makes: 6 Servings 1 (5-pound) watermelon 1 Vidalia or other sweet onion 1/4 cup red wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint 4 ounces feta cheese, crumbled 6 whole mint sprigs Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To Serve: Divide salad among individual plates and garnish with mint leaves. Back To Top
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