Apple Salad

• 1 − 20 oz can pineapple chunks
• 2 quarts chopped red−skinned apples (skins left on)
• 2 cups green seedless grapes, halved
• 1 1/2 cups toasted pecans
• 1 cup celery
• 1/2 cup chopped fresh parsley

Dressing:

• 1/2 stick butter
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 cup mayonnaise

Drain pineapple, reserving the juice and set chunks aside.
Prepare the dressing: In small sauce pan combine the pineapple juice,
butter, sugar, and lemon juice and bring to a boil over medium heat.
In a small bowl combine the cornstarch and enough water to make a
smooth mixture; add to the boiling juice. Reduce heat and cook until
mixture is thick and smooth. Chill. Whisk in the mayonnaise.
(This can be done in advance.)
Place the pineapple chunks and the rest of the salad ingredients in
a large bowl. Toss well; then mix in the chilled dressing

Zucchini Slaw

• 6 medium zucchini, grated (1 1/2 lbs)
• 2 teaspoons salt
• 1 large carrot, grated
• 1 sweet red pepper, julienned
• 1 red onion, thinly sliced
• 1 stalk celery, julienned
• 2 tablespoons each chopped fresh dill and parsley

Dressing:

• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon horseradish
• 1/4 teaspoon pepper

Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.

Spicy Pecan Salad

• 1 heart of romaine lettuce
• red onion
• 1/8 cup crumbles blue cheese
• 2 oz. spicy pepper pecans (chopped)
• 4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper−thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.

Spicy Pepper Pecans:

• 2 oz. or 1/2 cup of chopped pecans
• 3 teaspoons dark brown sugar
• 1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.

Rice Salad

• 3 cups cold cooked rice
• 1/2 cup cooked peas
• 1/2 cup cooked corn
• 1/2 cup raisins
• 1/2 cup red and green pepper, chopped
• 1/3 cup olive oil
• 6 slices bacon, cooked crisp and crumbledsalt and fresh ground pepper to taste

Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.

Mediterranean Salad

• 1 medium head romaine lettuce, torn
• 3 small tomatoes, diced
• 1 medium cucumber, sliced
• 1 small green bell pepper, sliced
• 1 small onion, cut into rings
• 6 radishes, thinly sliced
• 1/2 cup flat leaf parsley, chopped
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• Salt & pepper
• 1 teaspoon fresh mint, minced
• Pita bread halves

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

Strawberry Spinach Salad

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 (10 ounce) bag fresh spinach − chopped, washed and dried
• 1 quart strawberries, sliced
• 1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad; toss and refrigerate 10−15 minutes
before serving.

Golden Corral's Seafood Salad

• 1 lb. imitation crab meat, shredded
• 1 cup diced celery
• 1/2 cup mayonnaise
• 1/4 cup sliced green onions (with the green too)
• 1 tablespoon lemon juice
• 3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow
flavors to blend. Serve either as a salad, on lettuce, or on
split croissants.

Hungarian Cucumber Salad

• 2−3 cucumbers, sliced
• 2 teaspoons salt
• 3 tablespoons cider vinegar
• 1 1/2 teaspoons sugar
• 1/4 teaspoon paprika
• 1/4 teaspoon white pepper
• 1/2 clove garlic, minced
• 4 fresh green onions, diced
• 1 cup thick sour cream
• 1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
and garlic, and set aside. Squeeze liquid from cucumber slices a
few at a time, and place into bowl. Discard liquid. Add vinegar
mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 1−2 hours.

Taco Salad

• 1 pound lean ground beef
• 1 tablespoon chili powder
• 1 head iceberg lettuce, chopped or shredded
• 1 bunch romaine lettuce, chopped
• 3 large tomatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 bunch green onions, chopped
• 1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,finely chopped
• 1 (15 oz.) can red kidney beans, drained
• 1 (15 oz.) can garbanzo beans, drained
• 1 (12 oz.) bag shredded Cheddar cheese, divided
• 2 (14.5 oz.) bags corn tortilla chips, crushed
• 2 cups Miracle Whip
• 1 cup ketchup
• 1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to
cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.

Turkey Macaroni Salad

• 8 ounces fusilli pasta, uncooked
• 1 cup mayonnaise
• 1 cup yogurt
• 1/4 cup chopped green onions
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 cups (1 pound) cubed, cooked turkey
• 1 cup chopped celery

Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.

Mandarin Orange Salad

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk
• 1/2 to 1 teaspoon minced garlic
• 1/2 teaspoon Worcestershire sauce
• pinch sugar
• pinch ground white pepper
• cayenne pepper to taste
• 3 large heads butter lettuce − torn, washed and dried
• 1 small Vidalia sweet onion, peeled and sliced into thin rings
• 1 (11 ounce) can mandarin oranges, drained
• 6 ounces fresh mushrooms, thinly sliced
• salt and pepper to taste

Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

Deli Potato Salad

• 6 to 10 potatoes, boiled, cooled and cut in chunks
• 3 hard boiled eggs, chopped
• 1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
• 3 dill pickles, chopped
• 1 onion, chopped
• 2 apples, cored and chopped
• 3 tbsp. mayonnaise
• 3 tbsp. red wine vinegar
• salt and fresh ground pepper to taste
• paprika

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
salami lightly and drain off excess fat, cool. Stir salami,
mayonnaise and seasoning into potato mixture. Chill for 2 hours
before serving. Garnish with slivered red and green sweet peppers.

Ham Salad with Hot Peanut Dressing

• 3/4 pound boneless ham
• 2 tablespoons vegetable oil
• 1/4 cup peanut butter
• 3 tablespoons fresh lime juice
• 1 tablespoon reduced−sodium soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1 tablespoon sugar
• 1 medium cucumber, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 6 cups romaine or curly endive, torn
• 1 head radiccio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.
Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing

Lentil Salad

• 1 cup dried lentils
• 1 cup diced carrots
• 1 cup diced red onions
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 tablespoons lemon juice
• 1/2 cup diced celery
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
heat and simmer uncovered for 15 to 20 minutes or until lentils are
tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil,
lemon juice, celery, parsley, salt and pepper. Toss to mix and serve
at room temperature.

Chicken Pasta Salad

Chicken Pasta Salad

• 2 boneless chicken breasts
• 3/4 cup steak sauce
• 1 (12 ounce) package fussili or bowtie pasta
• 2 chicken bouillon cubes
• 1 medium Vidalia onion, diced
• 2 avocados, peeled and diced
• 1 cup halved cherry tomatoes
• 1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite−size pieces.
In a large pot of boiling water, add the bouillon cubes and
cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and
tomatoes. Add salad dressing, mix and refrigerate until chilled.
Stir in additional salad dressing when ready to serve, if desired

Greek Salad

Greek Salad

• 1 head iceburg lettuce
• 1 head romaine lettuce
• 1 lb. plum (roma) tomatoes
• 6 oz. greek or black olives, sliced
• 4 oz. sliced radishes
• 4 oz. feta cheese
• 2 oz. anchovies (optional)
• Dressing:
• 3 oz. olive oil
• 3 oz. fresh (preferred) lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).

Shrimp Salsa Dip

A fresh and easy salsa made with Shrimp and lime juice. Serves one dozen.

Ingredients:

• 8 ounces salad shrimp
• 2 plum tomatoes (sliced)
• 1 medium onion (diced)
• 1/4 cup cilantro (minced)
• 1 clove garlic (minced)
• 1/4 cup lime juice (freshly squeezed)
• Salt and Pepper to taste

Instructions:

1. Combine together all ingredients in a large bowl.
2. Let chill at least one hour, covered, in fridge.

Quick Pasta Salad

A simple yet delicious side that is a favorite at Memorial Day BBQs! Serves 6.

Ingredients:

• 12 ounces corkscrew/spiral pasta
• 8 large eggs
• 3 cups mozzarella (shredded)
• 2 tablespoons Parmesan (grated)
• 1 large bell pepper (chopped)
• 5 onions (chopped)
• 2 tablespoons fresh parsley (coarsely chopped)
• 1 1/2 cups mayo
• 1/4 cup red-wine vinegar
• 1 teaspoon oregano
• 1/2 teaspoon ground pepper

Instructions:

1. Boiling pasta in salted water until al dente, strain and rinse with cold water. Set aside.
2. In a large saucepan, place eggs and cover with cold water. Bring to boil. Cover and then remove from the heat, and let sit for about fifteen minutes. Drain water and let cool. Peel the eggs and chop. Set aside.
3. Combine together the pasta, boiled eggs, both cheeses, pepper, onions and parsley in a bowl.
4. In another bowl, combine the mayo with the vinegar, oregano and pepper. Pour mixture over pasta and toss to combine thoroughly. Chill and serve.

Classic Chicken Salad

A widespread favorite that can easily be prepared a day in advance. Serves 4.

Ingredients:

• 2 1/2 cups cooked chicken (diced)
• 4 cooked bacon strips (cumbled)
• 8 ounces sliced water chestnuts
• 1/2 cup celery (diced)
• 1 cup green grapes (cut)
• 3/4 cup mayo or dressing
• 1 tablespoon dried parsley (diced)
• 2 teaspoons onion (diced)
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to season

Instructions:

1. Mix together the chicken, bacon, water chestnuts, celery and grapes.
2. In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.

Summer Grilled Chicken Salad

Stay cool this season with this easy, nutritious summer meal option for lunch, or dinner. Serves 2.

Ingredients:

• 12 ounces halved chicken breasts (skinless and boneless)
• 3 cups lettuce
• 1 fresh tomato (diced)
• 1/4 cup shredded yellow Cheddar cheese
• 1/4 cup black olives (chopped)
• 2 medium onions (diced)
• 2 tablespoons walnuts (chopped)
• 1/4 cup Italian dressing

Instructions:

1. Over medium heat, grill the chicken for about ten minutes per side, while covered, until fully cooked.
2. In a large bowl, toss all ingredients with dressing until coated. Slice the grilled chicken, and add to the top of the salad.