Yummy Salad

From Eleni Franklin

Romaine lettuce hearts (3)

1/2 C Feta Cheese

2 C Pecans

2 Granny Smith apples

1/2 C dried cranberries

Prepare Pecans (2 C)

1/2 C sugar

3T water

1t salt

1/2t cayenne pepper

Bring to boil (2 minutes). Add pecans & stir a couple of times. Put on cookie sheet (separate as much as possible). Bake at 350 for 12-13 minutes.

Dressing - blend in blender until smooth & refrigerate

1-3 garlic cloves

2 spring onions

1t salt

1t sugar

1/2t curry

1/2t black pepper

1/4 C Balsamic vinegar

1/4 rice vinegar

1/2 olive oil

Tear apart lettuce leaves. Toss in cheese, apples & cranberries. Drizzle dressing. Last minute, toss prepared pecans on top.

Snickers Salad II

By: Salena Thomas

Sounds wierd but think of it as a gourmet apple on a fork.

6 granny smith apples, peeled and cubed

6 snicker candy bars, chopped

12 oz cool whip

1/2 package vanilla pudding (4oz pkg)

Mix cool whip and vanilla pudding. Mix in apples and candy. Eat.

Snickers Salad I
By: Roz Brown

5 apples cubed, not peeled
6 snicker bars, cubed
1 cup sour cream
8 oz whipped topping (I used cool whip)
1/2 cup cocktail peanuts

mix all together and refrigerate, serve within a few hours

BLT in a Bowl

With Garlic Croutons

By: Jocelyn Denyer

8 slices bacon
3 Tbsp dark brown sugar
1 tsp unbleached all purpose flour
1/3 c chopped pecans
1 med head Boston lettuce, leaves rinsed and crisped
1 small head Belgian endive, leaves separated and rinsed
1 pint cherry tomatoes, stemmed and cut in half
1/3 c finely chopped fresh basil
Garlic Croutons

Mustard Vinaigrette:
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp minced red onion
1/2 tsp dry mustard
1/3 c walnut oil or mild vegetable oil such as canola

Preheat oven to 350. Arrange bacon slices in a single layer on a broiler pan, as close together as possible without overlapping. In a small bowl, combine brown sugar, flour, and pecans. Sprinkle evenly over bacon. Bake until bacon is crisp and nicely browned, about 30 minutes. (Do not turn) Using a wide spatula, carefully transfer to paper towels to drain, keeping the pecans pieces on top. Set aside.
Meanwhile, tear lettuce leaves into bite-size pieces. Thinly slice endive leaves crosswise. In a large serving bowl, combine lettuce, endive, tomatoes, and basil. Crumble bacon and add with pecan bits to bowl.
In a small bowl, whisk together vinegar, lemon juice, onion and mustard. slowly add oik. whisking vigorously until well blended. Pour dressing over salad and gently toss to coat.
Sprinkle with croutons.

Basic Vinaigrette

By: Jocelyn Denyer

1/3 c Vinegar of freshly squeezed lemon or lime juice, or a combination of vinegar and citrus juice
1 tsp sugar (opt)
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil

In a bowl or jar with a cover, combine the vinegar or juice, sugar, salt and pepper. Whisk well or cover and shake to blend well. Add the oil and whisk or shake until well combined. Also: You can mix the ingredients in a food processor or blender. Use immediately or let stand at room . Makes about 1 cup.
You can vary the vinegars and oils. You can substitute honey, maple, syrup, jam, etc. for the sugar.

Variations:
Asian-Style: Use Rice vinegar. Add 1/4 c soy, 1 Tbsp fresh ginger minced, and 1 tsp minced garlic. Use equal amounts of sesame oil and vegetable oil.

Balsamic: Use balsamic vinegar. Add 1/2 tsp minced garlic and 1 Tbsp Dijon-style mustard. Use olive oil.

Berry: use blueberry, raspberry, or strawberry flavored vinegar. Add a little ground cinnamon and about 1/4 c. crushed fresh or thawed frozen berries. Use equal parts vegetable oil and olive oil.

Cheese: Stir in about 3 Tbsp crumbled bleu cheese or feta, or grated parmesan cheese.

Citrus: Use freshly squeezed lemon, lime, grapefruit, orange, or tangerine juice. Add 1 Tbsp zest from same fruit. use olive oil or vegetable oil.

Creamy: Use cider vinegar. Add 1/2 tsp dry mustard and 1/4 c heavy cream. use vegetable oil.

Curried: Use freshly squeezed lemon juice. Add 1 tsp grated ginger root, 1 tsp minced garlic, 1 tsp curry powder, and 1/2 tsp dry mustard. Use vegetable oil.

Herb: use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1/4 c minced fresh basil, chives, cilantro, dill, mint, or taragon, (or a combination). When fresh herbs are unavailable, use 1 1/2 Tbsp crushed dried herbs. Use olive oil.

Mustard: Use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1 Tbsp Dijon mustard.

Wild Berry Salad with Chocolate Balsamic Dressing

By: Monica Thiriot

Berry salad (makes 1 serving):
3 strawberries

4 blackberries

4 raspberries

10 blueberries

5 mandarin orange segments

1 tsp sliced almonds

5 leaves fresh basil

1 c mesclun greens

Dressing (makes 6 servings):
3 Tbsp balsamic vinegar

1 Tbsp chocolate syrup

4 oz canola oil

1 tsp minced shallots

Pinch salt

Combine salad ingredients. Mix dressing ingredients together well, then spoon 2 Tbsp of dressing over salad.

Berry and Pretzel Salad

By: Jocelyn Denyer

1 c small salted bow-knot pretzels, coarsely crushed
1/4 c butter, melted
1 Tbsp sugar
3 oz package cream cheese, at room temp
2 oz Gorgonzola or other blue cheese, at room temp
12 very large strawberries with long stems attached, rinsed and drained
4 c torn mixed salad greens 1/2 c fresh raspberries, rinsed and drained
Salt and pepper to taste

Dressing:
3 Tbsp raspberry vinegar or raspberry thyme vinegar
1 shallot, minced (1 Tbsp)
1/3 c mild vegetable oil, such as canola

Preheat oven to 350. In a small bowl, combine pretzels, butter, and sugar. Spread mixture into a 9x13 and bake for 10 minutes, stirring once. remove and let cool.
In a small bowl, mix cream cheese and Gorgonzola until smooth and well blended. Cut 1 strawberry in half lengthwise, slightly off center. spread 2 tsp of cheese mixture on cut side of one half. cover with remaining half to reform berry shape. Place filled berries on a plate, cover, and chill for at least 1 hour.
In a small bowl, whisk together vinegar, shallot and oil. Set aside.
To serve, divide greens among 4 individual serving plates. Arrange 3 filled berries over greens. Scatter raspberries around strawberries. wisk dressing and drizzle over salads. Sprinkle with baked pretzels. Serve with salt, if desired, and pepper.

Frozen Fruit Salad

By: Shirley Pauole

2 c sour cream
3/4 c sugar
2 Tbsp lemon juice
9 oz crushed pineapple
2 bananas, diced
1/4 c chopped maraschino cherries
1/4 c chopped nuts (opt)

Mix together with a mixer and pour into cupcake papers in muffin tins. Freeze 4 hours then remove from muffin tins. Serves 12 - 18 depending on the size of the salad. These keep beautifully in a plastic bag in the freezer so they can be made days ahead of when needed. This recipe can also be put in a graham cracker pie crust, frozen, and served as a dessert.

Teriyaki Salad

By: Salena Thomas

I got this recipe from, Missy White - a friend who is a fantastic cook.

The salad is fantastic as well.

2 c cooked chicken
8 oz bow tie pasta, cooked

3 oz honey roasted peanuts

3 oz craisins

5 oz baby spinach

2 green onions, chopped

1 can mandarin oranges

1/8 c toasted sesame seeds

Dressing:

1/4 c oil

1/2 c teriyaki sauce

1/3 c white vinegar

3 Tbsp sugar

1/4 tsp salt

1/4 tsp pepper

Marinate chicken and pasta in dressing for two hours. Then mix in remaining ingredients. (I didn't use the green onions or oranges cause I didn't have them)

Avocado and Grapefruit Salad

From Jacque Munns

6 medium ripe avocados - sliced

1 pink grapefruit, sliced

Dressing:

1/2 tsp kosher salt

1/4 tsp ground pepper

1/2 tsp chopped garlic

1 Tbsp chopped red onion

Zest of one lemon

Juice of one lemon

1/4 cup Dijon mustard

1/2 c olive oil

Mix dressing ingredients and refrigerate for several hours. Arrange avocado and grapefruit slices on a plate and drizzle with dressing.

Grape Salad

From Jocelyn Denyer

4 lbs grapes
1 cup sour cream
3 oz. cream cheese
1/2 cup sugar
2 tsp vanilla
1 cup chopped pecans

Wash grapes and pull from stems. Mix next five ingredients together then pour over grapes and mix until all grapes are coated with dressing.

Mixed Salad with Asparagus Ribbons
From Jocelyn Denyer

6 thick white asparagus spears
½ bag fresh chervil
1 bag mesclun or mixed salad greens with arugula

For the Dressing:
1 tsp honey
A pinch of wasabi or very sharp mustard
3 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
Salt and pepper

Trim ends of asparagus and lay in cold water for an hour. Peel asparagus and with your peeler and cut ribbons. Start from bottom end and peel towards tip. Pluck the chervil leaves apart. Make the dressing.
Arrange salad mixture on a plate adding chervil leaves. Decorate with asparagus ribbons. Sprinkle with dressing just before serving.