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From: TigMode
Tomato salad

This is the perfect summer salad, great when tomatoes are fresh and cheap and full of flavor.  This makes a terrific salad prior to a light pasta dish, or served with grilled meat.  Either way, have some crusty european style bread handy and enjoy.

Ingredients:
*  3/4 lb fresh mozzarella cheese,drained  (Get this at an Italian deli or market)
*  4 tablespoons  extra-virgin olive oil
*  Salt and freshly ground pepper
*  12 fresh basil leaves, thinly sliced
*  2 tablespoons coarsely chopped freshflat-leaf (Italian) parsley
*  2 pints round and/or pear-shaped cherry tomatoes, in a mixture of colors (if possible)
*  1/4 cup Moroccan olives or other oil-cured olives

If using large balls of mozzarella, cut  them into 1/2-inch  dice. If using smaller balls, cut them into quarters.

In a bowl, toss the mozzarella with 2  tablespoons of the olive oil and a generous sprinkling of salt and pepper. Add half of the basil and half of the parsley. Toss gently.

If using round cherry tomatoes, cut them in half.  If using pear-shaped tomatoes, leave them whole.

In another bowl, combine the tomatoes with the remaining 2 tablespoons olive oil, salt and pepper to taste, and the remaining basil and parsley.  Toss gently.

Mound the mozzarella in the center of individual plates. Make a ring of the seasoned tomatoes around the edge and garnish with the olives.  Serve immediately.

Ingredients:
*  10 oz fresh or frozen peas
*  1/4 cup crisp bacon (crumbled)
*  1 cup diced celery
*  1/2 cup sour cream
*  1 cup chopped celery
*  1/4 cup diced green onion
*  1 cup cashews
*  1/2 teaspoon dijon mustard
*  1 clove garlic (minced)
*  1 cup prepared ranch dressing

Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill for a couple hours.

This salad is based on a recipe from the Waldorf Astoria hotel.  People either love it or hate it.  I'll be honest:  I think it is horrible but my parents, my brother, and now my husband can't get enough of it, so I make it for them.  Since I don't like it, it only gets made on holidays, and they consider it a special treat as a result!

Ingredients:
*  3 tart apples - peeled, cored, chopped
*  1 tablespoon lemon juice
*  1 cup seedless red or green grapes
*   2 ribs celery, chopped
*  2 green onions, diced
*  2 tablespoons mayonnaise
*  2 tablespoons yogurt
*  3 tablespoons apple juice
*  1/4 teaspoon celery seed
*  1 bunch watercress, chopped  (see note below)
*  2 tablespoons chopped walnuts
 

(1)  In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
(2)  In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
(3)  Wash the watercress, and dry thoroughly.  Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Note:  everybody always wants seconds or thirds in our house, so I ditch the watercress as a pretty base altogether and just make a big bowl of
it and let them help themselves.  The recipe above is to serve 4.......just add ingredients accordingly.  As a rule, figure a large apple per serving or person, and adjust the other stuff as you go along.

Salad:
1/4 Cup sliced almonds
1 Tbsp + 1 tsp sugar
1/4 head of lettuce, torn
1/4 head of romaine, torn
1 Cup celery
2 green onions, sliced
1 can (11 oz) mandarin oranges

Sweet and Sour Dressing:
1/4 Cup veggie oil
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp parsley
1/2 tsp salt
Dash pepper
Dash hot sauce
Shake together and refrigerate

Cook almonds & sugar over low heat (in frying pan), stirring constantly until sugar is melted and almonds are coated.  Store at room tempature.  Place all other ingredients into a plastic bag, close bag tightly, and shake until well coated.  Add almonds and shake.

1 head romaine lettuce, cleaned and shredded
1 green pepper
1 sweet yellow onion
1 cucumber
2 large ripe tomatoes
1 can black olives, drained
1 jar green olives drained
10 pepperocinis  *greek peppers*
1 lb feta cheese
1 lb potato salad
*secret ingredient*  1 bottle Kens greek salad dressing (hah)

shred lettuce, arrange in the bottom of square pan, toss with cut up pepper, onion, cucumber, quartered tomatos. add olives and 1/2 of cheese crumbled. toss together.

put potato salad in pile in center of salad. arange remaining cheese sliced over top of salad and pepperocinis..

Immediatly before serving pour approx 1/2 of salad dressing over and serve (any sooner and the salad wilts), then hide the bottle..and rake in the praise.

This one is really easy, but the key is really to let it sit in the fridge overnight so all the flavors mix and blend.  Also, when referring to cans, I am referring to standard 16 ounce cans.

 *  1 can green beans, drained
 *  1 can yellow wax beans, drained
 *  1 can kidney beans, rinsed and drained
 *  1 can garbanzos (chick peas), rinsed and drained
 *  1 medium green pepper -- sliced
 *  1 medium red onion -- sliced
 *  1/2 cup salad or vegetable oil
 *  1/2 cup cider vinegar
 *  3/4 cup sugar
 *  1 1/2 teaspoon salt
 *  1/2 teaspoon pepper

Combine vegetables, stirring gently. Combine remaining ingredients; pour over vegetables, stirring gently to blend well. Cover and chill overnight.

3 cucumbers, peeled and sliced very very thin *almost paper thin*
1 medium onion, sliced almost paper thin

mix cucumbers and onions with 1/4 c salt in large bowl. cover entirely with water and allow to sit over nite.

drain and rinse well.

add white vinegar to lightly cover cucumbers, and approx 1/8 to 1/4 c of vegetable oil.  add 2 Tbl of white sugar and toss.

Garnish with hungarian paprika.

Can you tell I like spinach? Seems like much of what I make has spinach in  it. this one sort of falls into that southern 'bacon fat as condiment'  category. : )

2 bunches of spinach
2 eggs, boiled
1/2 lb bacon, fried until very, very crisp , drained and crumbled
3 green onions, thinly sliced
chow mein noodles
parmesean cheese
Newman's Own Oil and Vinnegar Dressing (accept no substitutes!!!)
fresh black pepper
(last spring i garnished this with tiny purple pansies from the organic grocery - it produced many ohhs and ahhs and the pansies are edible - they have a slightly peppery taste. i'd recommend using pansies grown for culinary purposes only, tho. you could also use the tiny purple flowers from chives in the summer.)

wash spinach leaves thoroughly and remove stems. pat dry and crisp in freezer while you crumble eggs and warm bacon. toss all ingredients with a light hand and then dress with the Newman's.

Sorry, I know Tig sent one last night but this is a summer staple both at home and  as a cookout dish. Tomatoes are sort of a religion in the south and some of the best ones are grown near me in Grainger County, TN. I'm sending it because it's slightly different that Miss Grace's version.  : )

3 ripe red tomatoes
2 ripe yellow tomatoes
1 yellow pepper
3/4 lb fresh mozarella
12 fresh basil leaves
1 bottle Newman's Own Oil and Vinnegar Dressing (again - accept no
substitutes)
salt to taste.

Slice tomatoes in half and remove seeds and 'innerds' (that's what we call it in Tennessee). Drain on paper towels for 10 min, then chop into 1 inch cubes. remove seeds and membrane from pepper and slice lenghtwise into 1/8 inch julienne strips. cube mozarella into 1/2 inch cubes. remove stems from basil and shred (did you know the greeks thought it was bad luck to use a knife to cut basil as it was considered the herb of the kings and therefore it was created a sort of bad 'juju' to use a blade on it?). combine all ingredients in plastic bowl and dress with 1/2 - 2/3 of the bottle of dressing.  refridgerate 1 hour before serving.

*in the summer this can be mixed with cooled cooked brown rice and spooned into whole wheat pita bread for a nice sandwich.

* i have also used fresh oregano and marjoram in this salad and been happy with the results.

If you are like me and hate fruit salad that's all gooped up with marshmallows and jello, this is an easy one to make and a crowd pleaser on a hot summer day.

Ingredients:
*  1 cup fresh pineapple chunks
*  1 cup fresh cantelope chunks
*  1 cup fresh honeydew melon chunks
*  1 cup fresh blueberries
*  1 cup fresh blackberries or black raspberries
*  1 cup fresh strawberries, hulled and halved
*  1/2 cup slivered almonds
*  1 container sour cream

Combine fruit in a large bowl, add sour cream and almonds immediately before serving and toss gently.

This one of my family's favorites. I'm always asked to make it for big get togethers, or huge cook outs.  Again this makes a large amount. You will need a big bowl.

Taco Salad.
*  1lb ground round hamburger
*  1/2 head of shredded lettuce
*  1 can light red kidney beans
*  1 taco seasoning mix
*  1 large bag of nacho cheese Doritos
*  1 bottle of Catalina salad dressing
*  1 bag of Shredded Nacho cheddar cheese

Brown hamburger meat in skillet, drain. Add taco seasoning to meat and follow directions per seasoning package.  Set taco meat to side, to cool slightly.

In a large bowl, combine; shredded lettuce, kindey beans. Next crunch up about 3/4 of a bag of Doritos into bowl.

Stir taco meat into mixture. Add Catalina Dressing as you mix. (*note: You may not need to use the whole bottle of dressing, add as much or as little per your taste)

Once mixed all together, stir entire bag of taco cheese into salad.

Refrigerate...2-3 hours.

I just made this not too long ago. I got the recipe from my sister-n-law.  Needless to say, when I made it, I was impressed. So here ya go. Hope you like it too!

Lemony Caesar Salad
*  1/2 cup olive or vegetable oil
*  3 tablespoons Lemon Juice
*  2 garlic cloves, minced
*  1 teaspoon Dijon mustard
*  1/2 teaspoon salt, optional
*  1/8 teaspoon pepper
*  9 cups torn Romaine
*  1/4 cup grated parmesan cheese
*  1 cup salad croutons (optional)
*  1 sliced red onion  (optional)

In a small bowl, combine oil, lemon juice, garlic, mustard, salt if desired, and pepper; Mix well. In a salad bowl, combine Romaine and cheese. Drizzle with dressing; add croutons and onion if desired.Toss up to blend the dressing. Serve!

This makes 6-8 servings

Everybody has been sending some great salads, but sometimes you just want to throw some lettuce, tomaotes and cukes into a bowl and have at it.  This is a dressing that is very easy to make, stores well for up to 3 weeks, and jazzes up any green salad.

This is perfect with green salads, especially greens with a bit of kick, like endive and radicchio.  If you want an extra shot of pizzazz, a bit of dijon mustard whisked in will do the trick.

Ingredients:
*  3/4 cup extra virgin olive oil
*  1/4 cup Zinfandel wine or sherry wine vinegar
*  1 medium shallot, minced
*  1 tablespoon diced fresh Italian parsley
*  1 teaspoon minced fresh basil
*  1 minced clove garlic, optional
*  salt and pepper to taste

Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.

This is great and very tasty. Ready in 15 minutes or less. I found this recipe in a magazine a while ago, and I have made it a few times. My father is a Diabetic, and this is wonderful him. It satisfies his sweet urge without jacking up his blood sugar to ongodly levels.

Fruit Cocktail salad
*  2 cans (16 oz each) fruit cocktail in juice, undrained.
*  1 can (20 oz) unsweetened pineapple tidbits, drained
*  1 can (11 oz) Mandarin oranges, drained
*  1 tablespoon lemon juice
*  1 package (1 oz) instant sugar-free vanilla pudding mix
*  2 medium firm oranges, sliced

In a bowl, combine the fruit and lemon juice. Sprinkle with pudding. Stir gently for 1 minute or until mixture is thickened. Last fold in banana slices. Refrigerate until you are ready to serve. Makes about 12 servings.

This is great for a last minute salad

Artichoke Heart Salad
*  1 can (14 oz) artichoke hearts, quartered and drained
*  1 can (2-1/4 oz) sliced ripe olives, drained
*  1/3 cup chopped green pepper
*  1/3 cup thinly sliced green onions
*  3/4 cup of italian salad dressing

Combine artichokes, olives, green peppers, and onions in a bowl. Add dressing and toss to coat. Cover and refrigerate for at least 30 mins.

I doubled this fruit salad recipe and served it over slices of pound cake for a baby shower once because the colors are so striking.  They loved it, and the colors make it a really elegant looking dessert if so desired.

Ingredients:
*  3 ripe peaches
*  2 1/2 pints blackberries
*  1 pint strawberries, hulled and sliced
*  1/4 cup honey
*  1/2 teaspoon ground cardamom

(1)  Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice.
(2)  In a medium bowl, combine peaches, blackberries, strawberries, honey  and cardamom. Toss together and refrigerate.

Technically this is more of a relish tray type of item, but I serve it in lieu of traditional salad, especially when it's really hot.  The flavor is kind of sweet, kind of pickled, but extremely good.

Ingredients:
*  2 cucumbers
*  3 stalks celery
*  3 large carrots
*  1 cup caulifower florets
*  1 large red onion
*  1 bottle japanese rice vinegar

(1)  Wash all the veggies thoroughly.
(2)  Peel the cukes, then cut them in half.   Now cut them lengthwise. Cut each half into quarters, so that you have spears. (like pickles in jars)  Unless you got really skinny cukes, you should have 16 pieces about 4 inches long.
(3)  Cut the ends off celery, and cut the stalks into roughly 4 inch pieces.
(4)  Peel carrots, then cut into 4 inch long sticks
(5)  Slice red onion to form large rings, roughly 1/2 inch cuts

Throw prepared veggies (cukes, celery, carrots, cauliflower and onion) into a large (I use rectangular) tupperware type container.  Pour entire bottle of rice vinegar over veggies.  Seal and throw into the fridge.

Let these marinate overnight, or 6 hours before serving, tossing occasionaly.  The reason tupperware is good for this:  I grab it out of the fridge, roll it over in my hands or flip it upside down a few times, then put it back.

Let me preface.....I have no idea why this is called Russian salad--it's a recipe my grandma in Argentina makes.  (she of course calls it ensalada russa)   Also, nobody has ever heard of it, but they all love it once they eat it.  Dave is a case in point:  he was like "What is this?" but it's now his fave and we eat it with everything from burgers to pierogi.

Last comment:  the great thing about this is that you can make it with fresh veggies, with thawed frozen mixed veggies, and even a couple cans of Veg-al!   I'll give the recipe assuming you are using fresh veggies, but remember you can always crack open a couple cans.....

Ingredients:
*  1/2 cup cooked, diced carrots
*  1/2 cup cooked baby lima beans
*  1/2 cup cooked green beans in about 2 inch pieces
*  1/2 cup cooked cubed potatoes
*  1/2 cup diced red pepper
*  3/4 cup fresh celery, sliced thin
*  1 heaping tablespoon mayonnaise
*  1 teaspoon vinegar
*  dash of garlic powder
*  salt and pepper to taste

(1)  Mix all the veggies in a bowl, add mayo, vinegar and spices.  Mix gently and let sit in the fridge for about an hour to marinate.  Stir right before serving.

I usaully end up making this salad, with left over rice from a previous meal. Since most of the time I always make too much rice, it's a shame to throw it away. So when I found this recipe, I thought it was cool. This is also great for parties.

Vegetable Rice Salad
*  1-1/2 cups cooked rice
*  1 cup broccoli florets
*  1 cup cauliflowerets
*  3 green onions, thinly sliced
*  1/2 cup mayonaise
*  2 tablespoons ranch salad dressing mix
*  2 tablespoons milk
*  1 tablespoon vinegar
*  2 teaspoons sugar

In a bowl combine rice, broccoli, cauliflower, and onions. in a small bowl, combinethe remaining ingredients; mix well. Stir into Rice mixture. Cover and refrigerate for 1 hour or until serving.

Ingredients:
*  6 cloves garlic, minced
*  1 fairly large sweet yellow onion, chopped
*  2 1 pound cans navy beans  (cannelini beans work great too)
*  1 quart chicken broth  (I use veggie stock)
*  1 teaspoon adobo spice (optional)
*  4 cups chopped, washed escarole

(1)  Cook and stir onion and garlic in a large pot with a little stock or olive oil.  Do not brown.
(2)  Add the rest of the stock, adobo spice, navy beans, and chopped escarole . Cook until the escarole is tender,  it is best when it's a little "crispy" not slimy like overcooked spinach.

Note:  Sometimes I use a bit less stock so it's not so liquidy and serve it over gnocchi......either way it's to die for!

This is a bit different than the rice salad that Macy sent out......at any rate it's another option for rice and a very funky tasting dish!

Ingredients:

Dressing:
*  1/2 cup corn oil or vegetable oil
*  1/2 cup crumbled soft mild goat cheese (such as Montrachet)
*  1/4 cup red wine vinegar
*  2 tablespoons chopped fresh oregano
*  1 tablespoon ground cumin
*  1/2 teaspoon ground cloves

Salad:
*  4 1/2 cups water
*  2 1/2 cups uncooked long-grain white rice
*  1 teaspoon salt
*  1 10-ounce package frozen corn, thawed, drained
*  1 can rinsed black beans
*  1 cup chopped red bell pepper
*  1 cup chopped green bell pepper
*  1 cup chopped red onion
*  6 green onions, chopped
*  1/2 cup chopped fresh chives

(1)  Make the dressing first!  For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in a large bowl and whisk until well blended. Set aside.
(2)  For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
(3)  Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper.

This is good served slightly warm, at the very least at room temperature.  If you make it the day before, be sure to take it out of the fridge at least 2 hours before eating so it warms up a bit.

This is good on what I call taco salad:  greens, black beans, corn, cheddar cheese and black olives.  Also, it makes a great dip for fried onions, tortilla chips and stuff like that.

Ingredients:
*  1 (10 ounce) can of diced tomatoes and green chilies
*  1 (1 ounce) package of ranch dressing mix
*  1 (16 ounce) container sour cream

Drain excess water from the can of tomatoes and chilies and combine with the ranch dressing mix, sour cream and mix well.   Let stand in fridge for at least one hour so the flavors get all blended.

I like this as a nice alternative to the traditional mayonnaise heavy potato salad.

Ingredients:
*  6 large red potatoes
*  1/2 cup sour cream
*  1/2 cup plain yogurt
*  1/4 cup finely chopped fresh chives or green onions (I like it better with green onions, personally, having made it both ways)
*  1 teaspoon salt
*   ground black pepper

(1)  Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
(2)  In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; and toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.....it's good if you can let this sit at least a couple hours so the flavors blend.

This is good by itself if you want something different or as part of an antipasto.   Also, it's best if served at room temperature

Ingredients:
*   1 large can garbanzos (chick peas)
*   2 medium tomatoes, skinned
*   1/2 cup black olives, pitted and sliced
*   1 purple (Spanish) onion, cut into fine rings
*   1/2 cup chopped green pepper

For the Herb Vinaigrette:
*    5 tablespoons olive oil
*    2 tablespoons red wine vinegar
*    1 tablespoon fresh lemon juice
*    1 clove garlic, crushed
*    1 tablespoon finely chopped Italian (flat-leaf) parsley
*    1 tablespoon finely chopped fresh thyme
*    1 tablespoon finely chopped fresh rosemary
*    1/2 teaspoon sugar
*    Salt and freshly ground black pepper
 

(1)  Rinde and drain the garbanzos in cold water.
(2)  Halve the tomatoes, remove the seeds and chop finely. Combine the chick-peas, tomato, olives, and onion.
(3)  Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined.  Pour the dressing over the salad and mix until the ingredients are combined and well coated with dressing.

Marinated Mushroom Salad
*  1/2 pound fresh mushrooms, quartered
*  1 medium tomato, cut into wedges
*  1/2 cup italian dressing
*  1/2 teaspoon dried parsley flakes
*  1/4 teaspoon garlic powder
*  1/4 teaspoon onion powder
*  1/4 teaspoon dried basil
*  1 cup torn fresh lettuce
*  Bacon bits (optional)

Place mushrooms and tomatos in a shallow dish. Combine the next five ingredients; drizzle over mushrooms and tomatos. Cover and refrigerate over-night, stirring once. Line a serving platter or bowl with spinach. With a slotted spoon, arrange vegetables over spinach. Sprinkle with bacon bits if desired.

This is very yummy!

Sweet-Salad Zucchini Salad
*  1/2 cup cider or white wine vinegar
*  4-1/2 teaspoons dried minced onion
*  7 small zucchini, thinly sliced
*  1/2 cup chopped celery
*  1/4 cup chopped green pepper
*  1/4 cup chopped sweet red pepper

Dressing:
*  3/4 cup sugar
*  2/3 cup cider vinegar
*  1/3 cup vegetable oil
*  1 teaspoon salt
*  1 teaspoon pepper

In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight.

I love serving this on mexican night!!

Tossed Salsa Salad
*  8 cups torn mixed salad greens
*  1 medium tomato, cut into wedges
*  1 cup sliced sweet yellow pepper
*  1/3 cup sliced red onion
*  1/3 cup salsa
*  1/3 cup of ranch salad dressing
*  1/2 cup corn chips, crushed
*  1/2 cup shredded cheddar cheese

In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing; mix well. Pour over salad and toss. Sprinkle with chips and cheese. Serve immediately!

This is a meal all on it's own. Eric and I love this recipe, especially if we feel like having a light dinner. We always left-overs between the 2 of us, so then we both have a great lunch to take to work the next day.

Pineapple Chicken Salad
*  4 boneless skinless breast halves
*  1/4 teaspoon lemon pepper seasoning
*  1 can (8 oz) unsweetened sliced pineapple
*  3 tablespoons vegetable oil
*  2 tablespoons soy sauce
*  1 tablespoon vinegar
*  1 tablespoon honey
*  1/4 teaspoon  ground ginger
*  8 cups assorted vegetables (Lettuce, red onion, carrots, sweet red pepper and broccoli)

Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from heat for 15-20 mins or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons of juice (discard remaining juice); Set pineapple aside. In a jar w/ tight lid, combine oil, soy sauce, vinegar, honey, ginger, and reserved pineapple juice; shake well. Brush some dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates. Top
with pineapple and chicken. Serve w/ remaining dressing.

This is great served with mixed salad greens.

Buttermilk Pepper Dressing
*  1 cup buttermilk
*  1/2 cup "miracle whip" salad dressing
*  2 tablespoons grated parmesan cheese
*  1 teaspoon coarse grind pepper
*  1 garlic clove, minced

Mix ingredients until well blended; refrigerate.

Makes about 1 cup

A lady at work had her 30 years of service yesterday, and some people brought in some dishes to pass.  This was one of them and I begged the recipe because it was so good.  As a salad, serve this on a bed of greens, as an appetizer serve it with pita wedges.

Ingredients:
*  1 Cucumber
*  2 tb Onion, grated
*  1 c Clove, minced
*  1/2 c Sour cream
*  1/2 c Yogurt, plain lowfat
*  Salt
*  Pepper, white

Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well.

This makes about 2 cups.

I love easy quick recipes. This is one of my quickies. Enjoy!

Crab and Pea Salad
*  1 package (10oz) frozen peas, thawed
*  1 package imitation crabmeat, flaked
*  6-8 bacon strips, cooked and crumbled
*  1/2 cup mayonnaise
*  1/4 teaspoon onion powder

In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into crab mixture. Cover and refrigerate until serving.

This is a great summertime salad. It always seems to go over well for picnics or barbecues.

Catalina Tomato Salad
*  6 cups chopped plum tomatos
*  1 jar (5-1/4 oz) stuffed olives, drained and halved.
*  3/4 cup Catalina salad dressing
*  1 small onion, chopped
*  1/2 teaspoon pepper

Combine all ingredients in a bowl; mix well. cover and refrigerate for at 2 hours before serving.

Makes about 8 servings

Pimiento Potato Salad
*  2 pounds small red potatoes (about 12), cooked
*  4 green onions, thinly sliced
*  3 celery ribs, thinly sliced
*  1 jar (2 oz) diced pimientos, drained
*  1 bottle (8 oz) italian salad dressing

Cut potatos into 1/4 inch, slices. In an un-greased 13-in. x 9-in, x 2-in. dish, layer half of the potatos, onions, celery, and pimientos. Repeat layers. Pour dressing over all. Cover and refrigerate over-night. Stir before serving.

This probably isn't really a salad but my mom serves it as one.  I really like it in the summer.

1 Cup cooked Spinach Noodles (I use part spinach noodles and part regular noodles)
3/4 Cup Shredded Carrots
1/4 Cup Shredded Scallions
2 Teaspoons Olive or Veggie Oil
1 1/2 Teaspoons White Wine Vinegar
Dash Salt
Prepared Mustard to your taste

Combine all in a small bowl, cover and refrigerate until chilled.

Eggplant Salad
*  1/3 cup crisco oil
*  1 tablespoon lemon juice
*  1/2 yeaspoon dried oregano leaves
*  2 cloves garlic, minced
*  1 medium eggplant, peeled and cut into 1/2-inch cubes
*  1 medium onion, thinly sliced and separated into rings
*  1 medium zucchini, halved lengthwise and thinly sliced
*  1 cup sliced fresh mushrooms
*  1 medium tomato, peeled, seeded, and chopped.
*  1/4 teaspoon salt

Combine Crisco oil, lemon juice, oregano, and garlic in large skillet. Cook over medium heat, stirring occasionally, until garlic is lightly browned. Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes, or until eggplant is tender. Remove from heat. Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt. Cover and refrigerate at least 8 hours. Stir before serving. Sprinkle with parmesan cheese if desired.

Creamy Topped Fruit Salad
*  1 8oz package of cream cheese, softened
*  2 tablespoons lemon juice
*  1 teaspoon grated lemon peel
*  1/2 cup whip cream
*  1/4 cup powdered sugar
*  2 cups peach slices
*  2 cups blueberries
*  2 cups strawberry slices
*  2 cups grapes

Combine cream cheese, juice, and peel; mixing until well blended. In a separate bowl beat whip cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture; chill. Layer fruit in 2-1/2 quart glass bowl. Top with Cream cheese mixture. sprinkle w/nuts if desired. Chill.... makes about 8 servings.