SALAD RECIPES

TWO LOVERS SALAD

Dice one avocado but keep the shell in two halves so you can use it for this recipe. Add 1 can shrimp, drained, 2 diced celery stalks, and 4 whole walnuts shelled and chopped coarsely.

Dressing:

Mix 4 Tbsp. lemon mayonnaise, 1 Tbsp. ketchup, and 1 Tbsp. heavy cream. Mix this into the above mixture.

Fill the two halves of avocado shells with the mixture equally and chill until served. Cover with plastic wrap until served.

MIXED BABY GREENS WITH VINAIGRAITTE

Purchase a bag of prewashed baby mixed greens. Place on salad plates or in bowls. Add some Salad Crispins and some grated Italian cheeses. Use your favorite vinaigraitte dressing over it or make this one. Mix 1 Tbsp. olive oil, juice of half a lemon, and salt and pepper to taste.

CAESAR SALAD

1 small bag prewashed European Salad Greens
4 Tbsp. Caesar dressing
1/2 cup garlic croutons
10 oz. cooked chicken strips
4 Tbsp. grated Parmesan cheese

Mix all together and divide between two salad bowls.

AVOCADO-SPINACH SALAD

In a bowl place 1 bag prewashed Baby Spinach leaves, add 2 diced avocadoes that have been dipped in lemon juice, 2 sliced kiwifruit, 1 sliced red onion, and 2 tomatoes sliced in wedges. Add 2 sliced hardboiled eggs, salt and pepper to suit taste, and 2 Tbsp. bacon bits. Toss well. Drizzle fresh lemon juice over the entire salad and serve.

SPINACH AND FENNEL SALAD WITH GINGER DRESSING

1 bag baby spinach leaves
2 bulbs fennel, sliced

Place spinach and fennel in a salad bowl and set aside.

Ginger Dressing:

2 scallions, finely chopped
1 garlic clove, minced
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. minced gingerroot
1 Tbsp. honey
1/4 cup extra virgin olive oil

Blend all ingredients in a blender except olive oil until liquified, then gradually add extra virgin olive oil and process until well blended. Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving on salad.

Toss sliced fennel bulbs and baby spinach leaves with dressing. Serve.

MEDITERRANEAN SALAD

Tear one half head lettuce into bite sized pieces in a bowl. Add 1 bag Baby Spinach leaves, 1 sliced red onion, 1 can sliced black olives drained, 1 jar artichoke hearts undrained, 1/4 cup Italian dressing, 1/3 cup bacon bits, and 1/4 cup grated Italian cheese. Toss all together and serve.

THAI CUCUMBER SALAD

Slice 1 cucumber in half lengthwise, then slice it in thin slices. In a bowl put 1/8 cup coriander, 1/4 cup lime juice, 2 Tbsp. minced red onion, 2 Tbsp. rice vinegar, 1 tsp. sugar, and 1/4 tsp. red pepper flakes. Mix well. Pour the marinade over the cucumbers and chill for at least one hour. To serve place some Boston lettuce leaves on a salad plate and spoon marinated cucumbers on top. Garnish with chopped peanuts.

WALDORF CHICKEN SALAD

1 cup chopped cooked chicken
1 cup diced red apple, unpeeled
1/4 cup diced celery
1/4 cup chopped walnuts
1 cup seedless green grapes
1/3 cup mayonnaise
1/2 tsp. minced ginger
1/4 tsp. paprika
salt and pepper to taste

Mix all together. Serve on lettuce leaves.

MIXED GREEN SALAD

Mix 1 can black olives, drained, 1 red onion, sliced, 2 tomatoes, diced, and 1 avocado sliced with some fresh mustard and baby spinach greens. Drizzle some lemon juice over this and serve.

RASPBERRY-SPINACH SALAD

2 Tbsp. raspberry vinegar
2 Tbsp. seedless raspberry jam
1/3 cup olive oil
1 bag Baby Spinach Leaves, prewashed
3/4 cup macadamia nuts
1 cup fresh raspberries, washed
3 kiwis, peeled and sliced

To make the dressing, combine the vinegar and jam until blended, then slowly drizzle in the olive oil until well blended.

In a bowl toss the spinach, nuts, fruit, and dressing together. Serve.

ROMANTIC PASTA SALAD FOR TWO
2 cups cooked and drained multi-colored spiral pasta
1 Tbsp. dehydrated onions
1/2 cup frozen English peas, thawed
1 grated carrot
2 hard boiled eggs, sliced
4 oz. grated cheddar cheese
1/2 tsp. Old Bay Seasoning
Ranch dressing
mayonnaise
salt and pepper

Combine all ingredients except dressing and mayonaise. Combine dressings and seasonings to suit your taste and then add to the pasta salad. Can be served warmed or chilled.

You could add a small can of either chicken, tuna, crabmeat, shrimp, or salmon if you want to make this a one dish entree.

FIGS, PROSCIUTTO, AND ARUGULA SALAD
WITH SHAVED PARMESAN AND TRUFFLE VINAIGRETTE

2 fresh figs, halved
2 Prosciutto Italian Ham slices, very thin
1 cup Arugula
2 pieces shaved Parmesan Cheese, 3 inches
Truffle Vinaigrette (recipe below)

Place one Prosciutto slice in the center of a lovely salad plate. Place two of the halved figs on either side of the Prosciutto. Toss the Arugula with the Truffle Vinaigrette. Arrange 1/4 cup of the Arugula between the two halved figs. Place one Parmesan Cheese slice on top of the Arugula. Makes two romantic salads.

TRUFFLE VINAIGRETTE

1 teaspoon extra-virgin olive oil
2 teaspoons sherry vinegar
2 drops white truffle oil
1 teaspoon minced black truffles
Salt and Pepper to suit tastes

Place all ingredients in a small bowl and whisk well. Toss with the Arugula leaves.

MIXED SALAD GREENS WITH POMEGRANATE VINAIGRETTE

1 bag mixed salad greens
1/4 cup white balsamic vinegar
1/4 cup grenadine syrup
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 Tbsp. minced shallots
1/2 Tbsp. lemon zest
salt and pepper

Pour salad greens into salad bowls. Combine all vinaigrette ingredients and mix well. Season to suit taste with salt and pepper. Pour over salad and toss well. Serve. Makes one cup salad dressing.

MIXED SALAD GREENS WITH RASPBERRY VINAIGRETTE SALAD DRESSING

1 bag mixed salad greens
1 cup vegetable oil
2/3 cup sugar
1 Tbsp. dry mustard
1 Tbsp. salt
1/4 red onion, chopped fine
1/2 cup raspberry vinegar
1 tsp. celery seed
Place all the ingredients in a bottle and shake well. Refrigerate. Serve over tossed salad greens as desired.

ROMANTIC BUTTER SALAD WITH CANDIED NUTS

1 head butter lettuce
1 red onion, sliced in rings
1 can mandarin orange slices, drained
candied nuts (see next recipe)
1 bottle ready made Ginger Dressing

On a salad plate for each person place 4 leaves of butter lettuce. Top with red onion slices, then mandarin oranges, and candied nuts. Serve the Ginger Dressing on the side in a condiment dish with each salad.

CANDIED NUTS

Pre-heat your oven to 400 degrees.
Line a cookie sheet with foil and spray it with butter cooking spray. In a skillet place 1/2 cup sugar and 1/4 cup orange juice and 2 cups nuts. Bring to a boil and cook until the mixture is absorbed into the nuts, maybe 2 minutes. Then mix in 3 additional Tbsp. sugar and 1/2 tsp. cinnamon and stir well. Pour out onto the baking sheet and spread evenly in a thin layer. Bake for ten minutes until golden brown and crystallized. Cool and they are ready to use. These can be eaten as a snack or used in recipes.

For a hot and spicy version of these nuts, add 1/4 tsp. cayenne pepper to the recipe.

CRAB LOUIS SALAD

8 oz. cooked crabmeat
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 tsp. Worcestershire sauce
1/4 cup chopped green peppers
1/4 cup chopped green onions
2 Tbsp. lemon juice
Dash Tabasco Sauce
Salt and pepper to suit taste

In a mixing bowl, fold together the heavy cream, chili sauce, Worcestershire sauce, green peppers, green onions, lemon juice, Tabasco Sauce, salt, and pepper into the mayonnaise making a sauce. Slowly add the crabmeat to the sauce mixture, tossing gently so the crabmeat is evenly coated with the sauce. Place this crabmeat mixture in the center on salad plates with a bed of endive lettuce leaves, seedless whole grapes, and sliced strawberries surrounding it. Keep chilled until ready to serve. Serve with butter crackers.

TOMATO, BASIL, AND MOZZARELLA SALAD

Slice tomatoes, mozzarella cheese, and use fresh basil leaves. Layer these on a salad plate for each person. Sprinkle salt and pepper over the salads. Drizzle a little bit of olive oil over the dish if you like. Serve.

ASPARAGUS SALAD WITH BALSAMIC DRESSING

Slice 2 lbs. tender asparagus spears into 2-inch pieces, slice 1 red bell pepper in bite sized strips, add 1/2 cup pecan halves, 1 tsp. each minced garlic, marjoram, and Dijon mustard, 3 Tbsp. olive oil, and 1/3 cup balsamic vinegar. Mix well. Serve on salad plates.

SAFFRON RICE AND BEAN SALAD

Mix the following in a bowl and serve at room temp. 10 oz. saffron yellow rice, cooked, 1 can black beans, drained and rinsed, 4 diced tomatoes, 1 diced red onion, 1/2 cup chopped cilantro, 1/8 cup balsamic vinegar, 1/8 cup olive oil.

SEAFOOD SALAD

1 bag pre-washed baby salad greens
1 pkg. Trans-Ocean Crab Classic
2 Tbsp. Hellman's Mayonnaise
1 tsp. spicy brown mustard
2 Tbsp. Dean's Guacamole
1/2 jar pickled gingerroot pieces, drained

This particular brand of imitation crabmeat comes packaged with all the pieces the same size, which makes it very handy for using in a salad. It has a good flavor and separates easily when mixed with other ingredients.

Mix all ingredients together in a bowl. Place the baby salad greens in center of each plate. Spoon seafood salad in center of lettuce. Serve with wheat crackers. The taste combination of these ingredients is excellent. This recipe makes a complete meal when nothing heavy is desired.

SEAFOOD SALAD

Shred half a head of lettuce, add 1 cup cooked rice, chop up 1 bunch spring onions, dice 1 cucumber, dice 1 avocado, slice 1 hardboiled egg, and 1 can crabmeat. Mix together. Add 1 tsp. Old Bay Seasoning. Mix the following dressing and pour over the salad: 1 Tbsp. soy sauce, 1 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 tsp. horseradish, 1 tsp. Chinese hot mustard, and 1 tsp. minced gingerroot. Mix all together and serve chilled.

WATERMELON AND CUCUMBER SALAD

1 bowl cubed seedless watermelon
1 sliced cucumber
1/4 cup honey
1/4 cup pineapple juice
1/4 cup lime juice
1 tsp. minced gingerroot
1 tsp. salt

Mix the honey, juices, and seasonings. Pour them into a small pitcher and serve as a dressing with the watermelon and cucumber.

SHRIMP SALAD

8 oz. pkg. small ready-to-eat shrimp
1 Tbsp. mayonnaise
1/2 tsp. hot sauce
1 tsp. minced garlic
1 shallot, diced
1 tsp. celery seeds
1 small can sliced water chesnuts, drained
1 small jar sliced mushrooms, drained
1/2 teaspoon Old Bay Seasoning
Salt and pepper to suit taste

Mix all ingredients together in a bowl. Keep chilled until served. Serve over pre-washed salad greens.

CHICKEN SALAD WITH ORANGE DRESSING
1 package dry Hidden Valley Ranch Original Salad Dressing Mix
1 cup orange yogurt
1/4 cup honey
2 cups cooked cubed chicken
1 cup diced celery
8 oz. pineapple chunks, drained
1 can sliced water chestnuts, drained
1 cup seedless red grapes
1 cup seedless green grapes
1/2 cup toasted slivered almonds

Combine dressing mix, yogurt and honey.
Chill 30 minutes.
Place remaining ingredients in a bowl, except almonds. Toss with the dressing. Sprinkle top with almonds.
Serves 4.
You can change the flavors by using key lime or lemon yogurt too.

MARINATED VEGETABLE SALAD

1/2 cup sliced zuchini
1/2 cup sliced yellow squash
1/2 cup brocolli florets
1/2 cup cauliflower florets
1/2 cup sliced carrots
1/2 cup sliced red onions
1/2 cup cherry tomatoes
1/2 cup whole small mushrooms

Put the above cleaned vegetables in a large plastic bag and pour the following marinade over them. Marinate in the refrigerator overnight. Serve.

1 Tbsp. dried basil
1 cup olive oil
1/2 cup white balsamic vinegar
1/2 cup lemon juice
salt and pepper to suit your taste
1 tsp. dry mustard
1 tsp. minced garlic
1 tsp. onion powder

OLD FASHIONED PEAR SALAD

On two salad plates place a large leaf of lettuce on the center of each. Top the lettuce with two pear halves on each plate. In the hollow part of each pear, fill with mayonnaise mixed with some dillweed. Sprinkle finely grated cheddar cheese over the top. Garnish each pear half with a maraschino cherry. Serve chilled.

COTTON CANDY SALAD

Mix 1 can cherry or strawberry pie filling, 1 can Eagle Brand milk, 1 cup sliced almonds, 16 oz. Cool Whip, 8 oz. drained pineapple chunks, 1 cup seedless grapes, and 2 cups mini marshmallows. Chill for 4 hours then serve.

NUTRIENTS SALAD

You get three servings each of fruit and vegetables in this colorful and nutritious salad, plus fiber, and protein from the nuts.
Put one bag of the ready-to-eat brocolli and cauliflower florets with fingerling baby carrots in a food processor and grate them. Pour the grated vegetables into a bowl. Add some raisins, diced pineapple, 1 finely diced apple, 1/2 tsp. True Lemon powder, 1/2 cup diced walnuts, 2 Tbsp. mayonnaise, and salt and black pepper to suit your tastes. Mix together and serve.

TUNA SALAD

1 large can tuna in water, drained
2 Tbsp. Vidalia Onion Relish
1 Tbsp. sweet or dill pickle relish
1 Tbsp. celery seeds
1 tsp. dillweed
2 boiled eggs, diced
1 purple onion, diced
1 large apple, peeled, cored, and diced
1/2 cup mayonnaise
1 tsp. mustard
salt and black pepper to suit tastes

Combine all ingredients in a bowl to blend well. Chill covered in the refrigerator, then serve as a salad on a bed of lettuce leaves with saltine crackers or as a filling for sandwiches.