Hawaiian Chicken Salad

This salad is light and refreshing — serve it on a bed of lettuce, or go island-style and serve it on slices of King’s Hawaiian bread.

Ingredients
1/2 cup plain 2% Greek yogurt
1/4 cup mayonnaise
1 tsp. minced lime zest
1 Tbsp. fresh lime juice
11/2 tsp. grated fresh ginger
1 tsp. honey
3 cups chopped rotisserie chicken
3/4 cup chopped fresh pineapple
2/3 cup diced celery
1/3 cup chopped macadamia nuts
1/4 cup chopped fresh cilantro
Salt and black pepper to taste

Directions
Whisk together yogurt, mayonnaise, zest, lime juice, ginger, and honey for the dressing. Toss chicken, pineapple, celery, nuts, and cilantro with dressing; season with salt and pepper. Serve salad as a sandwich or on a bed of lettuce

Makes 4 servings (4 cups) Total time: 20 minutes

Fresh Sugar Snap Pea Salad

Ingredients
2 T olive oil
2 T white wine vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/2 cup chopped onion
1/2 tsp poppy seeds
1 lb fresh sugar snap peas, trimmed and halved (about 4 cups)

Directions
Place first seven ingredients in a blender; cover and process until blended.  Transfer to a large bowl; stir in poppy seeds.

Add peas to dressing and toss to coat.  Cover and refrigerate for 30 minutes before serving.

Black Bean & Corn Salad

Ingredients
1 can, 14 ounces, black beans, rinsed and drained2 cups frozen corn kernels1 small red bell pepper, seeded and chopped1/2 red onion, chopped1 1/2 teaspoons ground cumin, half a palm full2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)1 lime, juiced2 tablespoons vegetable or olive oil, eyeball itSalt and pepper


Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Summer Pasta Salad with Chicken and Cashews

Ingredients

12 oz veggie spiral pasta
12 oz bow tie pasta
1-20 oz can pineapple tidbits
2 - 11 oz cans mandarin oranges
2 cups chopped celery
4 green onions, finely chopped
1 cup green grapes, sliced into fourths
1 cup red grapes, sliced into fourths
9 1/2 oz cashew nuts (halved)
4 chicken breasts, cooked and chopped
3 cups Miracle Whip
2 T vegetable oil
1 cup sugar
2 T vinegar
salt and pepper to taste
* Or you can us 1 16 oz bottle of Kraft Cole Slaw dressing and then just add an additional cup of Miracle Whip and leave out the oil, sugar and vinegar


Directions

Cook pasta according to directions, drain and cool.  combine pineapple, mandarins, celery, onions, grapes, nuts and chicken with pasta.  In a separate container make the dressing by combining the Miracle Whip, Mayonnaise, salad oil, sugar and vinegar.  Fold salad dressing into pasta mixture. Refrigerate.

Blue Cheese Dressing

Ingredients

1 1/4 C mayonnaise
1/4 C buttermilk
1/4 tsp garlic salt
1/4 tsp onion salt
1/2 tsp salt
1 T dried parsley
pepper to taste
2 T crumbled blue cheese

Directions

Combine all ingredients and mix until smooth.

Sarah's Salad

Ingredients

• 1 head of iceberg lettuce
• 6 strips of bacon
• 1/2 of a 10 oz pkg. frozen peas
• 1/4 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded Swiss cheese (or 2 1/2 oz. cut into strips)
• 2/3 cups diced green onion
• 1/4 cup mayonnaise
• 1/4 cup Miracle Whip

Directions

1. Wash and drain lettuce. Dry thoroughly.
2. Dice and cook bacon until crisp; drain and cool on paper towel.
3.  Put frozen peas in a colander. Run hot water over peas to thaw. Drain peas.
4. Tear lettuce into bit sized pieces and place in salad bowl.
5. Sprinkle sugar, salt, and pepper over top of lettuce.
6. Add peas, cheese, green onion, mayo and salad dressing.  If making salad ahead of time, layer ingredients in order listed finishing with mayo and salad dressing. Do not mix the mayo and salad dressing in, just drop them on top of the salad, cover tightly and refrigerate.  Toss salad when ready to serve.
7.  Garnish with bacon. makes 8 servings.

All American Potato Salad

INGREDIENTS 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4 inch cubes Table salt 2 tablespoons distilled white vinegar 1 medium rib of celery, chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise 3/4 teaspoon mustard powder 3/4 teaspoon celery seed 2 tablespoons fresh parsley, minced 1/4 teaspoon ground black pepper Salad Supreme to taste 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

DIRECTIONS

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, salad supreme and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Strawberry and Feta Spinach Salad

Ingredients

• 1 cup slivered almonds
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup raspberry vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 1 cup vegetable oil
• Baby spinach
  
• 1 pint fresh strawberries, sliced
• 1 cup crumbled feta cheese

Directions

1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, spinach, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Berry Poppy Seed Vinaigrette

Ingredients

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Directions

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Dill Potato Salad

Ingredients

3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

Refrigerated Salad

Ingredients
1 head lettuce
1/2 c. chopped green pepper
1/2 c. sliced celery
1/2 c. chopped green onion
I pkg. frozen peas, thawed
1/2 1 pkg. crab

Topping
2 c. mayonnaise
2 T. sugar
I c. grated cheddar cheese or Parmesan cheese
Bacon cooked & crumbled

Directions
Layer in a shallow glass 9 x 13 dish starting at the bottom with finely chopped lettuce. Then cover lettuce evenly with green pepper, celery, green onion, peas (thawed, not cooked), and crab. For topping, mix sugar and mayonnaise together and evenly cover salad mixture. Sprinkle cheese and crumbled bacon on top. Seal with plastic wrap and refrigerate at least 24 hours.

Crunchy Vegetable Salad

Igredients
1 head cauliflower (split into flowerets)
1 bunch broccoli (approx. I c. flowerets)
1 1/2 c. chopped celery
1 c. grated cheddar cheese
1 sm. pkg. frozen peas
1 lb. bacon (fried and crumbled)
1/2 c. green onions (opt.)
1/2 c. sunflower seeds (opt.)

Dressing Ingredients
1 c. mayonnaise
1/8 c. parmesan cheese
1/8 c. onion, grated
1/8 c. sugar
2 t. vinegar
dash salt

Directions
Mix dressing in blender. Pour over vegetables. Let set as long as possible ... the longer the better.

Spinach Salad with Strawberries

Ingredients
Dressing
2 T. red wine vinegar
3 T. sugar
1/2 cup oil
1/2 tsp. Dry mustard
1/2 tsp. salt
1/2 cup strawberry jam.

Directions
To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.
Salad Ingredients:

Salad Ingredients
1/3 cup sugar
1 cup cashew pieces
15 wontons, cut into thin strips
1 large head red leaf lettuce ( I use regular lettuce--no one likes unusual stuff), washed and broken into pieces
1 pkg. spinach, with stems trimmed
1/2 cup bacon pieces, cooked and well drained
1/2 cup red bell pepper, chopped
1 purple onion, slices
1 cup strawberries, sliced

Directions
Heat a medium frying pan and add sugar and nuts, Stir constantly over med. heat until nuts are coated and slightly browned. Remove from heat and set aside.
Fry wontons in hot cooking oil and drain onto paper towels.
When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add nuts and wontons last. Makes 10 servings.
Variations: use fresh raspberries and raspberry jam. Substitute almonds
for cashews. When fresh berries aren't available use dried cranberries.
**Tried to scan the recipe, but the book is too big. This recipe is outof the Lion House Entertaining book. Has really good recipes in it.

Mardarin Orange Salad

Ingredients
Dressing
1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tbl. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. hot pepper sauce
Dash pepper

Salad
1/2 cup slivered almonds
3 tbls. sugar
8 cups torn lettuce, spinach, romaine, or any other greens
1 cups sliced celery
1/2 cup sliced green onions
1-2 cans (11 oz.) mandarin orange segments, drained


Directions
Combine all dressing ingredients and blend or shake well. Refrigerate 1 hr. to blend flavors. In heavy skillet, cook almonds and sugar over med.-low heat until sugar melts and coats almonds, stirring frequently. Cool and break apart. Combine remaining salad ingredients in large bowl, except orange segments. Add almonds and orange segments just before serving and toss gently. Pour dressing over salad; toss to combine. 10 (1-cup) servings.

Caesar Salad

Ingredients
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 Clove garlic, peeled and smashed
½ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 anchovies minced
I egg yolk
½ cup extra virgin olive oil
1 head romaine lettuce rinsed, dried, and torn into bite size pieces
½ cup crisply fried chopped bacon
½ cup freshly grated Parmesan cheese
I cup croutons (see Note)

Directions
1. In a large bowl, combine the salt, pepper, vinegar, lemon juice, garlic, mustard, Worcestershire sauce, anchovies, and egg yolk. Whisk until frothy. Continue whisking while drizzling in the olive oil.
2. Add the lettuce, bacon, cheese, and croutons, toss quickly, and serve,
serves 4
Note: For the croutons, place a slice of garlic in 2 tablespoons of extra virgin olive oil and let sit for an hour or so. Cut enough crusty white bread into 1/2 inch cubes to equal I cup. Sauté the bread over medium heat in the fragrant oil until toasty brown.

Garlic Chicken Salad with Whole-Wheat Spaghetti

Ingredients
8-oz. whole-wheat spaghetti, freshly cooked and drained
4 Tbls. Oriental sesame oil
1 whole boneless, skinless chicken breast
Boiling salted water
¼ cup rice-wine vinegar or cider vinegar
3 Tbls. vegetable oil
2 Tbls. soy sauce
2 Tbls. chili oil
2 Tbls. minced garlic
¼ tsp. crushed red pepper
1 large red or green bell pepper cut in thin strips (1 cup)
¼ cup chopped green onion tops
2 Tbls. chopped fresh coriander
2 cups shredded Chinese cabbage or spinach leaves
For garnish: 8 tomato wedges

Directions
Toss spaghetti with 1 Tbl. sesame oil in lg. bowl; cool to room temp. Cook chicken in boiling salted water to cover 10 min or until center is opaque. Drain, cool and tear into long shreds. Whisk remaining 3 Tbls. sesame oil, vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and marinate 10 min. at room temp. Add chicken with marinade to spaghetti; toss to mix. Heat chili oil in small skillet over medium-high heat. Add garlic and crushed red pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and green onions; cook 1 min. longer. Pour over spaghetti; add coriander and toss. To serve, mound on cabbage-lined serving platter and garnish with tomato wedges. Makes 4 main-dish servings.

Apple Cole Slaw

Ingredients
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste


Directions
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

German Potato Salad

Ingredients
6 potatoes
6 slices bacon or 3 Tbls. drippings
1/4-1/2 c. chopped onion
1/2 tsp celery seed
2 Tbls. sugar
1/3 c. vinegar
1/4 c water
2 Tbls. flour
salt and pepper

Directions
Cook potaotes and peel and dice. While cooking potatoes, cook bacon or melt
drippings. Fry onion in bacon. Stir in flour. Add remaining ingredients
like you are making a gravy. Fold in potatoes. I usually make more
dressing if potatoes are big. If I use drippings instead of frying up bacon
I usually add canned bacon bits as I get the large can from Costco

Pear Gorgonzola Salad

Ingredients
1 head Romaine lettuce
1 head Red Leaf lettuce
1 head Butter Leaf lettuce
Tear into bit size piece in bowl.
Carmalize ½ c. sliced almonds by mixing almonds with melted butter and sugar in plan placed over med-high heat and stirring constantly. Add to lettuce.
Add: ½ pound crumbled bacon
4 sliced pears (2 red, 2 green for extra color)
4 oz. Gorgonzola cheese, crumbled.

Dressing
2 cups sugar
2 tsp. Salt
½ cup red onion, chopped
1 ½ c. oil
2 tsp. Dry mustard
1 cup red wine vinegar
2 tsp. Poppy seeds
Make dressing the night before and shake occasionally. Pour over salad just before serving. This makes enough for many salads.

Chicken Rice Waldorf Salad

Ingredients
1 1/2 cups Minute Instant Brown Rice, cooked
1 cup mayonnaise
1 large red apple
1 tbl. lemon juice
2 cups (12 oz.) diced cooked chicken or turkey
1 cup diced celery
1 cup seedless grapes

Directions
Prepare rice as directed on package. Cool, and mix in mayonnaise.
Mix apple with lemon juice. Stir into rice with remaining ingredients.