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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
Tortilla chips
Chopped Onions
Grated cheese

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.
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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


salami, chicken, turkey,
or ham julienned.

Cheddar is my favorite,
the kids like mozarella.

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.
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Layered Cobb Salad

Prep Time: 15 minutes
Makes: 8 Servings

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

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.

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.
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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.
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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 -

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.
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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

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

1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper

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.
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Macaroni & Ham Salad

(Makes: 12 Servings)

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

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.
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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)

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

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.
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New Potato Salad With Lemon Crème Fraiche

(Makes: 4 Servings)

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

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.
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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.
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Old-Fashioned Carrot Salad

Prep Time: 15 minutes
Makes: 6 to 8 Servings

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

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.
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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

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

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.
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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)
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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.
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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

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.
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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)

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

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.
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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.
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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.
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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.
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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.

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.

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.
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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.
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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.
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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

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.
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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.

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

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.
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Sliced Cucumber Salad

3 Cucumbers
1 cup vinegar
1/2 cup water
1/2 cup sugar
salt, pepper

Peel cucumbers and slice paper thin. Sprinkle with salt
and let stand 30 minutes. Squeeze cucumbers in your hand
so all juice goes away and place dry cucumber in a glass jar.
Mix vinegar with water and sugar, salt and pepper and pour over cucumber.
Let stand 3-4 hours. This is a very delicious salad with meat and
open sandwiches.
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Southern Shrimp Salad

This salad is great as a light meal or compliment to a barbecue steak dinner.
It is also very easy to substitute ingredients and you can also add some Old Bay Seasoning to the rice water for extra zing.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 6 Servings

2 tablespoons shrimp boil, tied into a cheesecloth
2 pounds shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion or celery, chopped
1/2 cup green or black olives, chopped
Freshly ground black pepper
1 cup mayonnaise
Paprika, for garnish
Lemon wedges, for garnish
Tomato wedges, for garnish

Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes.

Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish with lemon and tomato wedges.
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Spinach Salad

This salad is always a big hit and the
dressing tastes like french dressing.

1 pound bag spinach
1 can water chestnuts
(drained and sliced)
1 pound bean sprouts (drained)
1/2 pound bacon
(fry and crumble)
1 medium onion
(thinly sliced in rings)
4 hard boiled eggs (sliced)

1 cup oil
1/2 cup wine vinegar with garlic
1 teaspoon worstershire sauce
2/3 cup sugar
1 teaspoon salt
1/3 cup ketchup

Combine and toss salad with dressing,
add eggs and bacon and toss.
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Spinach, Strawberry & Hearts Of Palm Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 Servings

1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature.

When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.
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Summer Mediterranean Sardine Salad

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.
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Supreme Pizza Pasta Salad

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

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!
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Tangy Marinated Shrimp Salad

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
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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.
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Tomato, Mozzarella & Basil Salad

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.
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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.
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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

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.
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Tuna Pasta Salad

(Makes: 6 to 8 Servings)

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

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.
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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.
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Watermelon Salad With Mint Leaves

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.
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