Romaine Salad

Vicki Webb, January 2008 MMCW
2 hearts Romaine lettuce torn into small pieces, 1/2 cup chopped celery, 1 cup sliced red grapes, 1 finely chopped apple, 3/4 cup chopped walnuts or toasted pecans.

Dressing: 1/2 cup sugar, 1 teaspoon celery seed, 1 teaspoon dry mustard, 2 tablespoons grated onion, 1/2 cup red vinegar, 3/4 cup olive or canola oil, 1 teaspoon salt, 1 teaspoon pepper.

Mix dressing and toss.

Mandarin Salad

Vicki Webb, January 2008 MMCW
Head of lettuce, 1cup thinly sliced celery, 1 bunch green onions thinly sliced with tops, 1 can drained mandarin oranges cut into small pieces, butter toffee glazed almonds. (Honey roasted almonds work well too.)

Dressing: 1/2 teaspoon salt, dash pepper, dash Tabasco, 2 tablespoons sugar, 2 tablespoons rice vinegar, 1/4 cup oil, 1 tablespoon parsley flakes.
Shake dressing ingredients in tightly covered jar and refrigerate.

Place chopped greens in plastic bag with celery and onions. Store in refrigerator. Five minutes before serving, pour dressing on greens; add oranges and toss. Top with nuts.

Spinach Salad

Loi Palmer, 2007 MMCW
1 large bag of fresh spinach, 2 tomatoes cut into wedges, 3 sliced hard-boiled eggs, 1 chopped orange bell pepper, 1/4 cup sunflower seeds, 1 box croutons, 6 slices of fried and crumbled bacon.

Layer the ingredients in a large salad bowl according to how they are listed. To ensure crispness, add the nuts, croutons and bacon just before serving.

Dressing: 1 1/2 cups Hellman’s Real Mayonnaise, 2 tablespoons ketchup, 1/2 cup sugar, 3 teaspoons salad oil, 1 tablespoon vinegar, 1/2 cup milk.
Whisk all of the ingredients together until well blended. Pour over salad and enjoy.

Tossed Salad

Loi Palmer, May 2006 MMCW
1 bag of baby spinach leaves, 1 sliced tomato, 1 cup sliced mushrooms.
Topping: 1 package of crushed Ramen noodles, 1 tablespoon butter, 2 tablespoons sesame seeds, 4 tablespoons sunflower seeds.

Saute’ butter in medium skillet. Add noodles, sesame seeds, and sunflower seeds. Stir until sesame seeds start to turn brown. Remove from heat and cool. (Loi’s note: I place these in a cute little plastic bag tied with ribbon when I’m making the meal to carry to someone.) Sprinkle seeds on top of salad just before serving.

Salad dressing: Mix up a dry Italian dressing salad mix with rice vinegar.

Spinach Salad

Loi Palmer, April 2006 MMCW
1 bag of baby spinach salad. 2 vine ripe tomatoes, 1/2 of a purple onion sliced paper then, 1/4 cup roasted sesame seeds, 1 cup diced mozzarella cheese.

Toasting sesame seeds: Heat a small skillet. When hot, add sesame seeds and quickly toast. This will only take a couple of minutes. Set aside to cool.

In a large salad bowl combine spinach, tomatoes, onions, and cheese. Just before serving sprinkle on the sesame seeds. Serve with Newman’s Balsamic Vinegar dressing.

Confetti Potato Salad

Confetti Potato Salad
Loi Palmer, April 2006 MMCW
12 new red potatoes cooked and cubed with skins on, 1/4 cup chopped green olives, 1 chopped red pepper, 1/4 cup sliced green onions, 1 cup feta cheese with basil and tomatoes, 1/2 cup chopped celery, 1/2 cup crisp bacon, 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 tablespoon Dijon mustard, salt and pepper to taste, 1/4 cup fresh parsley.

Cook cubed potatoes. Add the rest of the vegetables and bacon. Blend olive oil, lemon juice, Dijon mustard, salt and pepper together. Pour on the dressing and toss with the potatoes. Chill for two hours. Sprinkle on the parsley just before serving.

Five Bean Salad

1 can (19 oz) garbanzo beans, 1 can (10 oz) kidney beans, 1 can (15 1/2 oz) great northern beans, 1 can (14 1/2 oz) cut yellow waxed beans, 1 can (14 1/2 oz) green beans, 1 chopped onion, 3 celery stalks diced.

Bean dressing: 1 cup white vinegar, 3/4 cup sugar, 1/3 cup Canola oil, 1 teaspoon salt, 1/2 teaspoon pepper, 3 tablespoons dry mustard, 1 teaspoon Worcestershire sauce.

Drain and rinse all of the beans, place in large bowl. Add the chopped onion and diced celery. To make bean dressings combine all the ingredients and whisk until well blended. Pour over beans and refrigerate for several hours. Serve with slotted spoon.

Greek Salad

1 head of iceberg lettuce, 2 cubed tomatoes, 1/2 purple onion sliced thin, 1 small jar Kalameta olives, 8 oz Basil and Dried Tomato Feta cheese, 1 cucumber cubed with seeds removed, 1 box Pepperidge Farm croutons.

Greek Salad Dressing: 1/2 cup olive oil, 1/4 cup canola oil, 1/3 cup fresh lemon juice (3 lemons), 1 teaspoon salt, 1/4 teaspoon pepper, 2 cloves minced garlic, 3/4 teaspoon dried oregano, 4 tablespoons sugar.

Place all dressing ingredients in a pint jar with a tight fitting lid. Shake well. Store in the refrigerator. When ready to use, allow the dressing to come to room temperature. Pour over salad and serve

Feta Cheese and Tomato Salad

Loi Palmer (adapted from a Paula Deen recipe), January 2006 MMCW
6 medium tomatoes cut into wedges, 1 1/2 cup crumbled feta cheese ( I also like tomato and basil flavored feta), 1/2 cup chopped green onions, 3 tablespoons olive oil, 2 minced garlic, 1 teaspoon dried oregano, 1 bag baby spinach, 1 cup chopped walnuts.

Dressing: Newman’s Own Balsamic Dressing and Newman’s Own Italian Dressing. Mix 1/2 cup of each into a jar and shake.

In a large bowl, combine tomatoes, cheese, onion, oil, garlic, and oregano. Toss gently and refrigerate at least 2 hours. Add Newman’s dressing to taste. Spoon tomato salad onto a bed of baby spinach leaves, sprinkle with walnuts. Serves 6-8.

Chicken Salad

Loi Palmer

2 cups cooked chicken (4 chicken breast), 1 cup mayonnaise, 1 cup red grapes, 2 cup chopped bananas, 1 cup slivered salted almonds, 1 cup celery, 2 oranges or 1 can Mandarin oranges, 1 small can pineapple tidbits drained. Mix gently. Great served with croissants.

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