Back To Top

Antipasto Salad

Easy to make and full of flavor.
You can put everything together
ahead of time then just add the greens,
oil and balsamic vinegar at the last minute.

Prep Time: 10 minutes
Makes: : 4 Servings

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami,
(ask for it in 1 chunk at deli counter), diced
2 cups pickled hot vegetable salad,
Giardiniera, coarsely chopped
(this item is found on the Italian foods
aisle in jars or, in bulk bins near olive section)
12 pitted black olives, coarsely
chopped, such as Calamata
12 jumbo green olives,
pitted, coarsely chopped
1 small jar, 8 ounces, roasted
red peppers, drained and diced
1 small jar, 6 ounces, marinated
artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Combine lettuce, salami,
chopped hot pickled vegetables,
olives, red peppers and artichoke hearts.
Drizzle vinegar and oil over the salad.
Toss salad and season with salt
and pepper, to your taste.
Back To Top

Apple Coleslaw

This crunchy, sweet coleslaw is a wonderful
addition to any afternoon cookout.

Prep Time: 25 minutes
Makes: 6 - 8 Servings

Poppy Seed Honey Dressing:
1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1 medium cabbage, cored, finely shredded
2 large carrots, peeled, julienne
1 bunch scallions, thinly sliced
1/2 cup finely minced parsley leaves, optional
4 Fuji apples, peeled, cored, julienne

Prepare The Poppy Seed Dressing:
In a medium bowl, combine all the
ingredients together until well blended.
Set aside.

Prepare The Salad:
In a large bowl, combine the cabbage,
carrots, scallions, parsley, and apples.

Pour in the reserved dressing
and toss until well blended.
Refrigerate at least
1 hour before serving,
mixing the salad at least once
to evenly distribute the dressing.
Back To Top

Arugula & Romaine Salad With Walnuts
& Blue Cheese Vinaigrette

Fast and refreshing salad that
goes great with pecans too.

Prep Time: 10 minutes
Makes: 4 Servings

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Chill salad plates when you
begin preparing your entree.

When your entree is almost ready to serve,
combine arugula and romaine leaves and
separate onto 4 chilled salad plates.

Scatter toasted walnuts
evenly among the salads.
Pour vinegar into a small bowl and
whisk in extra-virgin olive oil in
a slow stream to combine dressing.
Season dressing with salt and pepper,
then stir in blue cheese crumbles.
Ladle dressing evenly over
top of salad plates and serve.
Back To Top

Baked Shrimp-Crab Salad

This quick and easy recipe is a great addition
to a dinner buffet or potluck dinner,
it is also very versitile and can be served hot or cold.
I like to leave out the bread crumbs and add cooked macaroni
and a little cheese to it for a cold seafood pasta salad.
If you don't like or have a bell pepper you can add whatever
you want to it like mushrooms or green peas.
I like to add a little lemon juice also.
If you prefer you can use fresh or frozen seafood.
It is also wonderful as a cold salad or served on crackers.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 6 to 8 Servings

1 green or red bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
1 (6-ounce) can crabmeat,
picked free of any broken shells and drained
1 (4-ounce) can medium shrimp drained
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup buttered cracker crumbs or bread crumbs

Preheat oven to 350 degrees F.

Grease a medium casserole dish or
medium glass baking dish with butter.

In a large bowl, combine the
bell pepper, onion, and celery.
Add the crabmeat and shrimp,
and then the mayonnaise, salt,
pepper, and Worcestershire sauce,
tossing gently with a plastic spatula to combine.
Spoon the mixture into the prepared dish.
Sprinkle crumbs over top.

Bake until a golden brown crust
develops, about 30 minutes.
Back To Top

Broccoli & Bow Tie Salad

This elegant, delicious, healthy, easy to prepare
salad has a delicate blend of lemon and garlic
and is excellent for a light summertime dish.
It makes a great light side dish and also goes
great with parmesan chicken sticks and is
super for lunch, dinner, buffet or potluck dinners.
Try adding red pepper to give it a kick!
Is also great at room temp. and makes
great leftovers hot or cold.

Prep Time: 15 minutes
Cook Time: 8 minutes
Makes: 6 to 8 Servings

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
or penne pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in
a large pot of boiling salted water.
Remove the broccoli from the
water with a slotted spoon or sieve.
Place in a large bowl and set aside.

In the same water, cook the
bow-tie pasta according
to the package directions,
about 12 minutes.
Drain well and add
to the broccoli.

Meanwhile, in a small sauté pan,
heat the butter and oil and cook
the garlic and lemon zest over
medium-low heat for 1 minute.

Off the heat, add 2 teaspoons salt,
the pepper, and lemon juice and
pour this over the broccoli and pasta.
Toss well.
Season to taste, sprinkle with the
pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry sauté
pan over medium-low heat and cook,
tossing often, for about 5 minutes,
until light brown.
Back To Top

Caesar Salad

Prep Time: 20 minutes
Makes: 2 to 4 Servings

1 egg yolk
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce,
cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

In a medium bowl, whisk together the
egg yolk, lemon juice, garlic, Worcestershire,
pepper flakes, mustard, and anchovies.
Slowly whisk in the oils to emulsify.
Season, to taste, with salt and pepper.

Place the lettuce in a large bowl.
Sprinkle with Parmesan and black pepper.
Drizzle with desired amount
of dressing and toss well.
Sprinkle top with croutons.
Back To Top

Caesar's Palace Salad

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 10 Servings

Dressing Ingredients:
4 tablespoons red wine vinegar
2 egg yolks*
1 tablespoon Dijon mustard
3/4 cup lemon juice
6 garlic cloves
2 tablespoons Worcestershire
1 tablespoon hot red pepper sauce
6 anchovy fillets
2 cups extra-virgin olive oil
1/4 cup Parmesan

Croutons Ingredients:
4 cups cubed French
or white bread
1/2 cup olive oil
3 cloves garlic, crushed
1/2 cup grated Parmesan

Salad Ingredients:
3 or 4 heads fresh young
romaine (1 1/2 to 2 pounds)
1/2 cup grated Parmesan

For The Dressing:
Place vinegar, egg yolks, lemon juice,
Dijon, garlic, Worcestershire,
hot red pepper sauce,
and anchovy fillets in a
blender with a lid attachment.
Blend on high speed.
Slowly incorporate the
olive oil while blending.
Add the Parmesan and pulse lightly.
Season to taste with salt and pepper.

For The Croutons:
Preheat the oven to 325 degrees F.

Spread cubed bread out on a sheet
pan and toast in the oven until they
are crisp and an even pale brown.

Place the olive oil in a small pot
or sauté pan over medium heat
and add the crushed garlic.
Allow the garlic to lightly brown,
then remove the crushed
cloves with a spoon.

Remove the oil from the heat.
Toss the croutons in the garlic oil
and then in the grated Parmesan.

For The Salad:
Wash and dry the romaine.
Break small leaves into
crosswise halves or thirds.
Separate large leaves from their
central rib and discard the tough rib.
Tear the leaves into medium sized pieces.

To Assemble:
In a large bowl, toss together
the lettuce leaves and dressing.
Add the grated Parmesan and the croutons.
Finish the salad with fresh ground black pepper.
Back To Top

Carrot Raisin Salad

A light and refreshing salad that is simple
to prepare with a smooth, sweet and tart taste.
For an extra zip add a little fresh
grated ginger and some pineapple.
Perfect to take to a picnic or any occasion.

Prep Time: 10 minutes
Makes: 4 to 6 Servings

2 (10-ounce) bags shredded carrots,
available from the produce department
or you can shred your own
1 cup (3 handfuls) golden raisins
2 tablespoons poppy seeds
(available in the spice aisle)
1 lemon, juiced
2 oranges, juiced
1/2 cup (2 handfuls)
light brown sugar

Combine all ingredients well,
using your fingers to toss and
coat the carrots thoroughly.
Transfer to a travel
container or serving dish.

As the salad sits,
the raisins will plump
a bit and carrots will
take on citrus taste.
Back To Top

Carrot Salad

This colorful, flavorful, quick to prepare salad
is a winner and great addition to any buffet table.
Also super for parties, picnics and luncheons.

Prep Time: 10 minutes
Makes: 6 Servings

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped
flat-leaf Italian parsley
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1 bag (10 ounces) shredded carrots
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup slivered almonds, toasted

Combine olive oil, lemon juice, parsley,
mustard, salt and sugar in small bowl.
Combine carrots, cranberries,
onion and almonds in large bowl.
Add dressing.
Cover and refrigerate
2 hours or overnight.
Back To Top

Cheese Salad

Prep Time: 12 Minutes
Makes: 4 Servings

8 ounce goat cheese log, rolled in herbs
6 to 7 cups frisee lettuce, 3 bundles, trimmed
1/4 European or seedless cucumber,
halved lengthwise, then thinly sliced
3 tablespoons chopped or snipped chives
16 grape tomatoes
1/2 cup shelled pistachio nuts or sliced almonds
1/4 red onion, sliced
2 to 3 tablespoons chopped tarragon leaves
1 small shallot, minced
1 tablespoon white wine vinegar
1/4 lemon, juiced, about 2 teaspoons
1/4 cup extra-virgin olive oil
Salt and pepper

Cut goat cheese into 4 equal
portions and reserve.

Divide the frisee among 4 plates.
Scatter the cucumber, chives,
tomatoes, nuts, onions and tarragon
equally among the portions of lettuce.
Crumble a 2-ounce portion
of cheese over each salad.

Place shallot in a small bowl
with vinegar and lemon juice.
Let vinegar stand 5 to 10 minutes.
Whisk in extra-virgin
olive oil in a slow stream.
Drizzle dressing over each salad,
then season with salt and pepper.
Back To Top

Cherry Tomato, Mozzarella Salad

Feel free to use large tomatoes cut into
wedges rather than cherry tomatoes.

(Makes: 8 Servings)

1-1/2 cups red cherry
tomatoes (about 8 oz.)
1-1/2 cups yellow cherry
tomatoes (about 8 oz.)
3/4 lb. fresh mozzarella
(use bocconcini or cut
large balls into cubes)
Kernels cut from 1 ear of raw
fresh corn (about 2/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves
1 Tbs. sherry vinegar
1/2 cup fruity-spicy,
rustic extra-virgin olive oil

Cut the cherry tomatoes in half,
immediately putting them onto a
platter where their juices can collect.

Scatter the mozzarella and the corn
kernels over the tomatoes and sprinkle
everything with the salt and pepper;
top with the mint.
Drizzle with the vinegar and
then with the olive oil.
Toss gently.
Back To Top

Chic Greek Salad

Prep Time: 12 minutes
Makes: 6 Servings

1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar, eyeball it
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil, eyeball the amount
2 cans imported tuna in oil, drained
12 pepperoncini hot peppers
1 cup pitted kalamata olives

Arrange the cucumbers, tomatoes,
onions and peppers, artichoke
hearts and parsley on a platter.
Squeeze the lemon juice over the platter,
juicing the fruit cut-side-up to keep
the seeds from falling into salad.
Season with salt and pepper.

Place shallots, vinegar and oregano
in a bowl and let stand 5 minutes.
Whisk in extra-virgin
olive oil in a slow stream.
Pour dressing over salad.
Garnish salad with chunks of tuna,
hot peppers and olives.
Back To Top

Chicken "Club" Salad

This simple and tasty salad can
also be made with rotisserie
chicken which is a great alternative.
The pop of the tomatoes with the fresh
basil, roasted chicken, and crunch of the
croutons are absolutely wonderful.
It's also great for potluck dinners.

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

3 cups 3/4-inch cubes Italian bread
(preferably whole-wheat)
3 tablespoons olive oil
6 slices lean bacon, chopped
3 pounds chicken breasts, poached,
skin and bones discarded,
and the meat cut into
bite-size pieces (about 4 cups)
1 pint cherry tomatoes, quartered
4 scallions including the
green part, minced
1/2 cup Quick Basil Mayonnaise,
(recipe follows)
Salt and pepper
Basil sprigs for garnish, if desired

Preheat oven to 350 degrees F.

In a bowl drizzle the
bread cubes with the oil,
tossing them to coat evenly,
and season them with salt.

Spread the bread cubes in a jelly-roll pan,
toast them in the middle of the
preheated oven oven for 10 to 15 minutes,
or until they are golden, and let them cool.

In a skillet cook the bacon over moderate heat,
stirring, until it is crisp and transfer it with
a slotted spoon to paper towels to drain.

In a large bowl combine well the
chicken, the tomatoes, the scallions,
2/3 of the bacon, the mayonnaise,
and salt and pepper to taste,
divide the salad among 6 plates,
and arrange the croutons around it.
Garnish each serving with some of the
remaining bacon and a basil sprig.

Quick Basil Mayonnaise:

(Makes: About 1 1/4 Cups)

2 cups loosely packed fresh basil leaves
1 cup mayonnaise
4 teaspoons fresh lemon juice
Kosher salt and freshly
ground black pepper

In a food processor or blender
blend together the basil,
mayonnaise, and lemon juice.
Season the mayonnaise
with salt and pepper.
Back To Top

Chicken Salad

This salad is just the bomb and is so easy to make.
The stock adds smoothness and gives
this salad great taste and texture.
It is very good warm or cold and also makes a super
recipe to use on tea sandwiches on dark rye bread.

Prep Time: 25 minutes
Cook Time: 1 hour
Makes: 6 to 8 Servings

1 (3-pound) chicken
Salt and pepper
1 onion, quartered
2 celery stalks
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons seasoning salt
(suggested: Jane's mixed up Krazy salt)
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon ground black pepper
2 to 3 tablespoons chicken stock

Place the chicken along with the salt, pepper,
onion, and celery stalks in a large stock pot.
Cover with water and bring to a boil.
Lower the heat and simmer until
the chicken is cooked through.

Remove chicken from pot, cool,
and remove skin and bones.
Reserve the liquid.
Dice the chicken and
place in a large bowl.

Add the chopped celery,
eggs, seasoning salt,
mayonnaise, lemon-pepper,
pepper, and some reserved
stock and mix well.
Back To Top

Cole Slaw

This slaw is absolutely fantastic!
The red onions make a huge difference
along with its extra creamy, tart dressing.
It is simple to prepare and can be made
a couple of hours ahead to save you time.
Great recipe!!!!

Prep Time: 20 minutes
Makes: 12 Servings

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions
(white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly
ground black pepper

Place the shredded cabbage in a collander
in the sink with kosher salt sprinkled on
top to leach the water from the cabbage.
This will make your coleslaw less watery.
After about an hour or so combine
the cabbage, carrots, red onion, green
onions, and chile in a large bowl.

In another bowl, stir together the mayonnaise,
mustard, vinegar, lemon juice, and sugar.
Pour the dressing over the cabbage
mixture and toss gently to mix.
Season the cole slaw with the celery seed,
hot sauce, salt, and black pepper.
Chill for 2 hours in the
refrigerator before serving.
Back To Top

Coleslaw 1

8 cups finely chopped cabbage
(about 1 head)
1/4 cup shredded carrot
(1 medium carrot)
2 tablespoons red onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1tsp. Horseradish

1.) Be sure cabbage and carrots are chopped up
into very fine pieces (about the size of rice).

2.) Combine the sugar, salt, pepper, milk,
mayonnaise, buttermilk, vinegar,
horseradish and lemon juice in a
large bowl and beat until smooth.

3.) Add the cabbage, carrots,
and onion, and mix well.

4. ) Cover and refrigerate for at
least 2 hours before serving.
Back To Top

Coleslaw 2

1 small head cabbage
1/2 cup mayonnaise
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup water
1/2 tsp. salt

Grate or finely shred cabbage.
Combine all other ingredients
and blend thoroughly.
Pour over grated cabbage.

For best taste, refrigerate
2 to 3 hours before serving.
Back To Top

Coleslaw 3

This cool, crisp, delightful coleslaw is
just terrific and easy to prepare.
The red peppers really make this slaw
sing and is even better the next day!

Prep Time: 30 minutes
Makes: 6 Servings

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
(recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor,
gently process the bell pepper,
onion, carrot, and parsley,
being careful not to over process.

Cut 1/2 of the cabbage into chunks and
place in the food processor and process lightly,
making sure the cabbage doesn't become mushy.

Slice the remaining cabbage thinly.
Mix the cabbage together
with the processed vegetables.
In a separate bowl, mix the remaining
ingredients together and allow
to stand for a few minutes.
Combine the mayonnaise mixture
with the vegetables and toss.
Chill for 1 hour.
Back To Top

Cole Slaw With Pecans & Spicy Dressing

Prep Time: 20 minutes
Makes: 6 to 8 Servings

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish

1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly
ground black pepper

Combine the cabbage, carrots, apples,
onion, and pecans in a large bowl.
Mix well with your hands and set aside.
In a small bowl, stir together the
mustard, sugar, cayenne, cumin,
mayonnaise, and lemon juice until blended.
Season with salt and pepper.
Pour the dressing over the
cabbage mixture and toss well to coat.
Taste again for seasoning, then mound
onto a platter and garnish with mint leaves.
Back To Top

Cold Taco Salad

1 lb ground beef or turkey
1 pkg Taco Seasoning
Green Onions
Bell Peppers
Grated Cheese
Tortilla Chips
Russian or Catalina
Salad Dressing

Brown ground beef or turkey.
Drain grease and stir
in taco seasoning.
Allow to cool.

Cut up lettuce, green
onions, mushrooms,
bell peppers and cilantro.
Add cooled meat and grated
cheese and crumbled tortilla chips.
Add salad dressing and mix thoroughly.

Serve with tortilla chips on the side.
Back To Top

Confetti Slaw With Spicy Peanut Dressing

This unusual coleslaw with spicy peanut dressing
is great with fried chicken or bbq pork ribs.

(Makes: About 5 Cups; Serves 6 to 8 People)

1 pound green cabbage
(about half a medium head),
finely shredded
1 large carrot, peeled and grated
1 teaspoon salt, plus more to taste
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves,
coarsely chopped
1 one-and-a-half-inch
piece fresh ginger
1/2 jalapeño, seeded
4 medium radishes, halved
lengthwise and thinly sliced
4 medium scallions, thinly sliced

1.) Toss cabbage and carrot with
1 teaspoon salt in a colander
or large mesh strainer
set over a medium bowl.
Let stand until cabbage
wilts, 1 to 4 hours.

Rinse cabbage under cold running
water (or in large bowl of ice
water if serving slaw immediately).

Press, but do not squeeze, to drain;
pat dry with paper towels.
(Cabbage can be stored in a resealable
plastic bag and refrigerated overnight.)

2.) In the bowl of a food processor, purée
peanut butter, oil, vinegar, soy sauce,
honey, garlic, ginger, and jalapeño
until a smooth paste is formed.

Toss cabbage, carrot, radishes,
scallions, and dressing together
in a medium bowl.
Season to taste with salt.
Cover, and refrigerate
until ready to serve.
Back To Top

Cornucopia Salad

This salad is absolutely delicious
and is great for bbq's & potlucks.
It is also very simple to make and
only takes a few minutes to prepare.
The more bites you take the
more flavors keep opening up.
This salad is definately
one for all ages.

Prep Time: 20 minutes
Cook Time: 8 minutes
Makes: 8 to 10 Servings

1 head iceburg lettuce
mixed greens
washed, patted dry,
and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas,
thawed, uncooked
2 (8-ounce) cans sliced
water chestnuts
3 bananas, sliced, tossed
in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts
(pecans, walnuts,
or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green
onions, green part only
10 to 12 slices bacon,
cooked until crisp, chopped

2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

In a large rectangular dish,
layer salad ingredients
in the order listed,
stopping after the nuts.
Mix dressing ingredients
and let stand for 5 minutes.
Spread dressing over entire top
of salad, covering it completely.
Sprinkle cheese, green onions,
and bacon over salad.
Refrigerate for 3 to
4 hours before serving.
Back To Top

Couscous Salad

This fresh and light salad seems
to go with just about everything.
From lamb kebabs to
fried chicken to bbq's.
It's a great salad for summer
picnics and keeps well.

Prep Time: 15 minutes
Cook Time: 5 minutes
Makes: 6 Servings

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

In a saucepan, bring the
chicken stock to a boil.
Place the couscous in a
large, heatproof bowl.
Stir in the salt and the cinnamon.
Pour the boiling stock
over the couscous mixture,
cover and let stand for 5 minutes.
Remove cover, fluff couscous
and allow to cool completely.

In a large bowl, combine olive
oil, lemon juice and zest,
red onion, cucumber, bell
pepper, and green onions.
Add the cooled couscous and
toss until well blended.
Stir in the cilantro leaves.
Taste and adjust seasoning
with salt and pepper.
Back To Top

Crab Salad

1 lb. crabmeat (or imitation crabmeat)
1 cup sour cream (regular or light)
1/2 cup mayonnaise (regular or light)
1 cup celery - finely chopped
1 small onion - finely chopped
1/4 cup red or green
bell pepper - finely chopped
1/2 tsp. Old Bay Seasoning
Optional - 1 - 6 oz. can
tiny salad shrimp

Combine crab meat (which has
been shredded if imitation,
or picked through and
cleaned if using crab meat),
celery, onion and green pepper.

In a separate bowl, combine sour
cream, mayonnaise and seasoning.
Mix well.

Stir into crabmeat mixture.
Best if chilled for at least
an hour before serving.

Add a can of tiny salad shrimp,
reserving some of the shrimp for garnish.
Serve crab salad on a bed of lettuce
garnished with tiny shrimp,
cherry tomatoes and
sliced hard boiled eggs.

Or, make crab salad sandwiches
on croissants or small kaiser rolls.
Back To Top

Creamy Cole Slaw

This tangy, basic and simple recipe has great flavor
and is exactly what creamy cole slaw should taste like.
Make sure you don't make it too far in advance
or the cabbage will wilt down and get soggy.
With it's unique taste it's definitely a crowd pleaser.
Also goes great with sandwiches, fish fry or BBQ.

Prep Time: 10 minutes
Makes: 8 Servings

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard or
Grey Poupon Dijon mustard or
a good grain mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage
and carrots in a large bowl.

Whisk together the mayonnaise,
sour cream, onion, sugar, vinegar,
mustard, celery salt, salt, and
pepper in a medium bowl,
and then add to the
cabbage mixture.

Mix well to combine and taste
for seasoning; add more salt,
pepper, or sugar if desired.
Back To Top

Creamy Homemade Cole Slaw

The addition of the fresh garlic
gives this slaw great flavor!
If you're in a hurry use the
bagged cole slaw mix
instead of prepping your
own cabbage and carrots.

(Makes: 3 Quarts About 12 Cups)

2 cups Real Mayonnaise
(such as Hellmann's, not light)
2 Tbs. cider vinegar
2 Tbs. sugar
1 tsp. fresh garlic, minced
1 tsp. ground white pepper
1 tsp. salt
5 large carrots (2 cups)
peeled & shredded
1 medium head green
cabbage, shredded
1/2 small head red
cabbage, shredded
Coarse ground black pepper
to taste (optional)

In medium bowl,
combine mayonnaise,
vinegar, sugar, garlic,
white pepper, & salt.
Stir until mixed well.

Remove core from green & red cabbage.
Shred carrots, green cabbage & red cabbage.
In large bowl toss vegetables together.

Pour dressing over vegetables
and toss until well coated.
Cover bowl and refrigerate
until the vegetables wilt slightly;
about 15 minutes.

Toss once more.
Let slaw marinate in the
refrigerator for an hour.
Toss again before serving.
Back To Top

Creamy Cucumber Salad

1 cup regular or
lowfat sour cream
1 T. sugar
1 1/2 tsp. salt
1 medium onion,
sliced very thin
2 T. lemon juice
4 1/2 cups very thin
peeled cucumber slices

A food procesor is ideal for this....
Use the slicing disk for the exta
thin slices of cucumbers & onion.

In a large bowl, stir sliced
cucumbers and onions together.
Set aside.
Blend sour cream, lemon juice,
sugar & salt together.
Pour over cucumber and onion slices
and stir until thoroughly mixed.
Cover and chill at least
2 hours before serving.
Back To Top

Cucumbers & Onions

Prep Time: 15 minutes
Makes: 6 to 8 Servings

2 cucumbers
2 Vidalia onions
2 to 3 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar

Peel cucumbers and slice into thin circles.
Halve the onions and slice thin.
Layer both the cucumbers and onions in a
shallow dish, sprinkling each layer with salt.
Let stand covered, in refrigerator
overnight to draw out the moisture.

In the morning, drain the
cucumbers and onions and rinse.
Let dry on plain white paper towels.
Beat together the mayonnaise,
sugar and vinegar until creamy.
Gently stir into mixed
cucumbers and onions.
The dressing should be plentiful
so the salad is creamy.

Chill before serving.
Back To Top

Cucumber Onion Salad

This simple, refreshing salad
goes great with chicken.

(Makes: 4 Servings)

2 medium cucumbers,
peeled and sliced very thin
1 Tbs. salt
1/2 small Vidalia or
other sweet onion or
1 small yellow onion,
sliced very thin
4 tsp. red-wine vinegar
2 Tbs. vegetable oil
Freshly ground black pepper
3 Tbs. snipped fresh dill

Put the cucumbers in a colander and
sprinkle with about 1-1/2 tsp. of the salt,
tossing to distribute evenly.

Put the onion in a small bowl and sprinkle
with the remaining 1-1/2 tsp. salt,
adding about 1 tsp. of the vinegar
as well the salt and vinegar will
mellow the bite of the raw onion.

Let the vegetables stand for
at least 10 min. and up to 30 min.
and then rinse them in cool water and
gently squeeze out excess moisture,
blotting with paper towels if necessary.

Mix the cucumbers and onions.
Add the oil, the remaining 1 Tbs. vinegar
and a good grind of fresh pepper.
Taste and add more vinegar if you like.
Toss well with the dill.
Chill for at least 30 min.
and serve chilled as a condiment-
type salad with chicken.
Back To Top

Cucumber Salad 1

Prep Time: 10 minutes
Makes: 4 to 6 Side Dish Servings

3 medium cucumbers (about 2 1/4 pounds),
peeled, halved lengthwise, and thinly sliced
2 tablespoons kosher salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons chopped fresh dill
1 tablespoon white distilled vinegar
Pinch cayenne pepper
Freshly ground black pepper

In a large bowl, mix the
cucumbers and salt and
set aside at room temperature
for 30 minutes.

In a colander in the sink, drain and
rinse the cucumbers thoroughly
under cold running water.
Set aside to drain for 10 minutes.

Press down on the cucumbers to
extract as much liquid as possible.

Transfer the cucumbers to a large
bowl and mix with the sour cream,
dill, vinegar, cayenne, and
season with pepper, to taste.
Serve immediately, or cover and
refrigerate for up to 24 hours.
Back To Top

Cucumber Salad 2

This salad gets better over
time and is so simple to make.
It's very tasty and stays
crunchie after days in fridge.
Great to serve at bbq's and picnics.
For a sweeter taste add a
couple of shots of Rice Vinegar.

Prep Time: 15 minutes
Makes: 10 Servings

3 large cucumbers, thinly sliced
preferably english cucumbers
2 teaspoons salt
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
(kosher for Passover)
1 tablespoon sugar
2 tablespoons chopped fresh dill
1/2 cup thinly sliced red onion or
vidalia onion

Toss cucumber with salt in large bowl.
Cover with plate that rests directly
on cucumbers; weight
down with 1-pound can.
Let stand 1 to 2 hours.
Drain in colander; rinse well.

Combine lemon juice, oil, sugar,
and dill in serving bowl.
Mix in onion and cucumber.
Refrigerate overnight.
Serve cold or at room temperature.
Back To Top

Cucumbers In Sour Cream

(Makes: 4 - 5 Serving)

1 cucumber, thinly sliced
1 tsp. salt
½ cup dairy sour cream
1 Tbsp. vinegar
1 to 2 drops Tabasco sauce
2 Tbsp. chopped chives
1 tsp. dill seed
dash of pepper

Thinly slice 1 cucumber; sprinkle with
1 tsp. salt; let stand 30 minutes. 
Drain.  Don't forget to drain!  
Combine remaining ingredients;
pour over sliced cucumbers. 
Chill about 30 minutes. 
Back To Top

Curried Couscous

This mild-flavored side dish with
great texture is easy, light and tasty.
And would be perfect for a picnic!

Prep Time: 20 minutes
Makes: 6 Servings

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Place the couscous in a medium bowl.
Melt the butter in the boiling
water and pour over the couscous.
Cover tightly and allow the
couscous to soak for 5 minutes.
Fluff with a fork.

Whisk together the yogurt, olive oil,
vinegar, curry, turmeric, salt, and pepper.
Pour over the fluffed couscous, and mix well with a fork.
Add the carrots, parsley, currants, almonds, scallions,
and red onions, mix well, and season to taste.
Serve at room temperature.
Back To Top

Endive & Avocado Salad

Because endive and avocados are
delicious year-round, you can
make this as a first course anytime.
It's also a great salad for a crowd,
because no cooking is needed and the
lemon juice keeps the avocados green.

(Makes: 6 Servings)

1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed
lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly
ground black pepper
4 heads of endive
4 ripe Hass avocados,
peeled and seeded

Whisk together the mustard,
lemon juice,olive oil, and
pepper to make a vinaigrette.

Remove a half inch from
the stem of each endive,
discard the core, and cut the
rest across into 1-inch chunks.

Cut the avocados into
large dice or wedges.

Toss the avocados and
endive with the vinaigrette.
Season to taste and serve
at room temperature.
Back To Top

Fettuccine Chicken Salad

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Makes: 8 Servings

4 large boneless, skinless chicken breasts
2 teaspoons House Seasoning, recipe follows
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettucine
2 cups mayonnaise
1/2 cup chopped green onions,
green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges, for garnish

Preheat the oven to 350 degrees F.

Slice the chicken breasts
lengthwise into 1-inch wide strips.
Place chicken on a baking sheet,
sprinkle it with 1 teaspoon of
House Seasoning and all of the thyme,
and then drizzle it with olive oil.

Bake for 15-20 minutes, or until cooked
through but still juicy; do not overcook.

While the chicken is cooking, cook the
pasta according to package directions.

Drain the pasta, rinse it in
cold water, and drain it again.
Pat the excess moisture off
the pasta with a paper towel
if necessary, and put the pasta
in a large bowl for tossing.

Remove the chicken from the
baking sheet and set aside.
Pour the juices from the baking
sheet into a medium bowl.

To the bowl, add the mayonnaise,
green onions, parsley, basil, the
remaining teaspoon of House Seasoning,
and the seasoning salt, and stir until well blended.

Pour the dressing over the pasta and toss gently.
Place the chicken strips on top of the pasta.
Garnish with tomato wedges and
additional sliced green onions.
This dish can be made
1 day before serving.

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

Fiesta Salad

This dish is fast, simple,
and tastes great.
It's a great side to bring to
a summer barbeque or picnic.
It's full of flavor and a snap to prepare.
You can also add chopped red onion
and red bell pepper to this salad.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 to 6 Servings

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Defrost the frozen broccoli and cauliflower
in the microwave for approximately 5 minutes.
They should come out still cold, but not icy.

Toss broccoli and cauliflower with
the ranch dressing and make sure
that all pieces are evenly coated.

Add the shredded Cheddar
and bacon and mix well.

Cover and refrigerate for 1 hour
or as long as overnight.

Thinly slice the green onions on an angle
and sprinkle on top of the salad for garnish.
Back To Top

Georgia Cracker Salad

This recipe may sound really strange
but it is so easy and so good.
It gets soggy quick, so make it last minute.
If you are serving this at home you could
make this salad ahead and when ready to eat,
add the crackers and there will be No sogginess!
You could always depending on where you are taking
the salad also add the crackers when its time to eat.

Prep Time: 10 minutes
Makes: 6 Servings

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Freshly ground black pepper

In a medium size bowl, coarsely
crush the crackers with your hands -
you should have big cracker pieces.
Add the remaining ingredients,
mix well, and serve immediately.
Season, to taste, with salt and pepper.
Back To Top

Grilled Corn Salsa

This salsa is easy to fix and delicious.
Also excellent as a dip for pita or
tortilla chips, and tasty enough to
serve as a salad or side for a bbq.

Cilantro can be used instead of
the basil and try adding a diced
jalapeno pepper for a little kick.
Cherry tomatoes can also be
used instead of vine tomatoes.

Prep Time: 15 minutes
Cook Time: 37 minutes
Makes: 8 Servings

10 large ears corn, husked
1/3 cup extra-virgin olive oil,
(plus more for brushing)
Salt and freshly ground pepper
8 vine-ripened tomatoes,
(about 1 pound total)
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar,
or more to taste
1/2 cup julienne fresh basil leaves

Brush the corn liberally with olive oil
and season well with salt and pepper.
Grill, turning every few minutes,
until light gold all over and
cooked, about 12 minutes.
Let cool and cut off the kernels.
Discard the cobs.

Core the tomatoes and cut a
small X on the bottom of each.
Brush with olive oil, season
with salt and pepper, and
place on the grill, X side
down, away from direct heat.

Cover the grill and cook until the
tomatoes begin to soften but are
not cooked all the way through
(or they will melt through the
grate!), about 15 minutes.
Set aside until cool enough
to handle, then peel.

Cut the tomatoes in half crosswise
and squeeze out the juice and the
seeds through a sieve into a bowl.
Reserve the juices and chop the flesh.

Put the onions in the non-reactive
medium bowl and toss with
2 tablespoons of the vinegar.
Let marinate until the color
changes, about 10 minutes.

Add the chopped tomatoes,
reserved tomato juice, onions,
basil, and 1/3 cup olive oil to the corn.
Toss well.
Taste for seasoning and adjust with
salt, pepper, and remaining vinegar.

The salsa is best eaten the same day but will
keep, covered and refrigerated, a day or so.

Serve as a salad, relish or with tortilla
chips or as a topping for tacos.
Back To Top