2 bags broccoli florets, 10 slices of cooked and crumbled bacon, 5 thinly sliced scallions, 1/2 cup raisins, 1 finely chopped Granny Smith apple, 1/2 cup chopped pecans, 1 cup mayonnaise, 2 tablespoons vinegar, 1/4 cup sugar. In a large bowl, combine broccoli, scallions, raisins, apples, nuts, and bacon. In a separate bowl blend, mayonnaise, vinegar, and sugar. Pour over the broccoli mixture. Cover and refrigerate 2-3 hours before serving.

Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW Candied Pecans: ½ cup chopped pecans, 3 tablespoons sugar. Salad: ½ head greenleaf lettuce torn into bite-size pieces, ½ head romaine torn into bite size pieces, 1 cup chopped celery, 4 green onions chopped, 11 oz. can drained mandarin oranges, 1 avocado cut into chunks, 1 diced apple, ½ cup dried fruit (currents, raisins, cranberries or cherries), ½ cup crumbled blue cheese (optional), 3 chicken breast halves shredded. {Read More}

Molly Evert,  April / May 2009 MMCW 2 lbs. boneless skinless chicken breasts, 2 (14 oz.) cans chicken broth Cook chicken in chicken broth.  Shred meat.  Save broth. Peanut sauce:  2 tbsp. peanut butter, 1 tbsp. rice wine vinegar, 1 tbsp. Soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp minced ginger, 1 tsp minced garlic. Process sauce ingredients together in a food processor until smooth.  Mix with the chicken. Cool 1 lb. Rice noodles in the leftover {Read More}

Molly Evert, July / August 2008 MMCW 3 cucumbers sliced very thin, 1 clove peeled garlic, salt to taste, ¼ cup white vinegar, 2 tablespoons sugar. Slice cucumbers; soak in water.  Add the garlic clove to the water.  Sprinkle well with salt, stirring to dissolve.  Refrigerate for one hour.  Drain water and remove garlic.  Stir vinegar and sugar together until sugar is dissolved.  Pour onto cucumbers and stir.  If necessary, add more salt to taste.

Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW Layer the following in a flat casserole dish: 1 bag romaine lettuce mix, grape tomatoes, black olives, thinly sliced red onion, red or yellow pepper strips. Sprinkle with Hidden Valley Ranch dry Italian salad dressing mix.  Drizzle with olive oil and balsamic vinegar.  Mix. Top with basil and tomato-flavored feta cheese.

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.