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Salad

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Four Cup Salad
(Layer Salad)
 
Submitter: Kris

 
Ingredients:
1 head lettuce green onion
celery water chestnuts (1can slices)
frozen peas Hellmann's Mayo
2T Sugar Parmesan Cheese (in the shake can)
optional:
bacon bits  
shredded cheese
Directions:
1. Wash all veggies 
2. Cut into bite sized pieces
3. In a large dish layer lettuce, onion, celery, water chestnuts, frozen peas.
4. Spread Mayo on top of this last layer.
5. Sprinkle the sugar over Mayo
6. Top off with Parm. Cheese.
7. Refrigerate before serving. 
8. Before serving you may add the bacon bits & cheese. 
 
Bok Choy Salad
 
Submitter: Diane
Ingredients:
1 pkg. almonds (slivered or sliced) 1/2 cup sesame seeds ( optional)
 
1/2 c. Butter 2 pkgs. of individual Ramon noodles &packets of seasoning within
Romaine lettuce or Large bunch of Bock Choy green onions
1/4 c. white vinegar 2/3 c sugar
1 c. vegetable oil + 2 tbsp.  soy or teriyaki sauce

 
Directions:
1. Brown butter in large fry pan. 
2. Add almonds, seeds, noodles and seasoning packets. 
3. Cook, stirring until well brown. 
4. Remove from heat and store in refrigerator until cool.
5. Chop up one large bunch of Bok choy (can substitute romaine lettuce) in very small pieces and one large bunch of green onions in salad bowl,Mix together.
      Dressing:  
1. Heat up a 1/4 cup of white vinegar in order to dissolve 2/3 cup of sugar.
2. Add 1 cup of vegetable oil + 2 tbsp., soy or teriyaki sauce (to taste).  
    20 minutes before serving, mix nuts, seeds, noodles with salad.  
  Add dressing according to taste, but not all of it
  Salad makes a full meal with cold Chicken Cuts.
 
GARBANZO SALAD
 
Submitter: Cheryl
Ingredients:
2 cups cooked garbanzo beans 1/4 cup green (or red) bell peppers (chopped)
2 tomatoes (chopped) 1 carrot (diced)
 
4 stalks celery (chopped) 1 small cucumber (chopped)
5 sprigs parsley (chopped)

 
Directions:
1. Mix above ingredients gently, place on a pile of dark
green lettuce leaves, add your favorite salad dressing. 
2. ENJOY!  

 
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