~*~Salad Recipes~*~ Broccoli Salad Dressing 1 cup mayonnaise ½ cup sugar 2 tablespoons vinegar Mix together and add to salad 2 cups of fresh chopped broccoli 8 ounce shredded mozzarella ½ cup chopped purple onion ½ pound crumbled bacon 1 cup sunflower seeds ½ cup golden raisins Mix all ingredients and chill before serving Pea Salad 1 package frozen peas ½ cup mayonnaise 1 head lettuce, chopped 1 cup shredded carrots 2 Roma tomatoes chopped 1 teaspoon pepper 1 teaspoon onion salt Mix all ingredients and chill before serving Greek Salad Lemon Dressing: ¼ cup vegetable oil 2 tablespoons lemon juice ½ teaspoon sugar 1 ½ teaspoon Dijon-style mustard ¼ teaspoon salt Place ingredients in a bottle and shake well refrigerate left over. Salad: 5 cups bite size pieces spinach 4 cups bite size pieces Boston lettuce ½ cup crumbled feta cheese ½ cup green onions ½ cup sliced red onion 24 pitted ripe olives 3 Roma tomatoes cut in pieces 1 cucumber sliced 8 servings Mandarin Salad ¼ cup sliced almonds 1 tablespoon plus 1 teaspoon sugar ½ head lettuce, torn into bite size pieces ¼ bunch Romaine, torn into bite size pieces 2 medium stalks celery, chopped(1cup) 2 green onions with tops thinly sliced 1 can mandarin orange segments, drained dressing: ¼ cup vegetable oil 2 tablespoons sugar 2 tablespoons vinegar 1 tablespoon snipped parsley ½ teaspoon salt ½ teaspoon pepper ½ teaspoon paprika Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated: cool and break apart. Store at room temperature. Prepare salad dressing. Place lettuce in plastic bag. Add celery and onions. Pour in dressing.Add orange pieces. Close bag and shake until evenly coated. Add almonds and shake. 6 servings Salsa Pasta Salad Dressing: put the following ingredients in a jar that has a lid. 1/2 cup cooking oil 1/3 cup of lemon juice & 1/3 cup vinegar 1/4 cup chopped fresh cilantro 1 tbsp. chilli powder 1 1/2 tsp. garlic salt 1 tsp. sugar, Shake well. 1 lb. corkscrew macaroni(rotelle) 6 med. tomatoes, diced 1 med. onion, chopped 1 small red bell pepper, diced 1 small green bell pepper, diced 2 4oz. cand diced freen chilli peppers( use Ortega) 1 6oz. drained can pitted ,ripe, sliced olives Cook the pasta according to package directions. In a very large bowl, combine vegetables with dressing and mix well. Chill covered up to 24 hrs. Top with cilantro sprigs. Rancho Taco Chicken Salad 1 tablespoon oil 1 pound boneless, skinless chicken breast halves ½ package taco seasoning 1 package salad greens or 1 head lettuce, chopped 1 cup salsa 1 cup ranch dressing 1to 1 ½ cups cheddar cheese, shredded Garnish: crushed tortilla chips >Heat oil in skillet over medium heat. Cut chicken into bite size pieces and season with taco seasoning. Sauté in oil about 8 minutes, or until cooked thorough. In a large bowl, toss greens with chicken, salsa, ranch dressing and cheese. Sprinkle with crushed chips before serving. Fruited Chicken Salad 3 cups cooked chicken 1 cup apples ¾ cup celery 2 tablespoons chopped olives 1 cup pineapple. sliced, drained 2 tablespoons sweet pickle ½ cup raisins ½ cup slivered almonds ¾ cup salad dressing Chop first 7 ingredients. Add remaining ingredients. Mix well. Chill for several hours. Serve on the lettuce of your choice. 4-8 servings Taco Salad 1 head lettuce 1 onion 1 can kidney beans 1 avocado 1 package nacho chips 4 tomatoes 4 ounces grated cheese 8 ounce bottle French dressing 1 pound ground beef Taco sauce to taste Brown ground beef and onion together. Add drained kidney beans to beef mixture and simmer for 10 minutes. Cool beef mixture and prepare rest of ingredients. Mix French dressing and taco sauce together and pour over salad. Crumble nachos on top. 6-8 servings Layered Salad ¾ cup salad dressing 3/4 cup sour cream 1 tablespoon sugar 1 ½ cups shredded Cheddar cheese 2 medicum tomatoes, diced 8 slices bacon, crisply fried and crumbled 1 medium head of lettuce ½ cup celery ½ cup green pepper ½ cup onion, chopped 4 hard boiled eggs, sliced 1 10 ounce package frozen peas, thawed Break lettuce into bite-size and layer in a 13x9x2 inch dish. Combine celery, green pepper, onion, peas, and spoon over lettuce. Blend together sour cream and salad dressing. Spread over second layer. Sprinkle with sugar. Top with cheese, toamto and bacon. Cover, refrigerate overnight. Makes 10 servings. Oriental Ramen Salad 1 cup green onions, finely chopped 1 cup sliced almonds 1 cup of shelled sunflower seeds 1 pound coleslaw mix 2 packages Ramen noodles, uncooked and broken Dressing:1 cup oil and ½ cup sugar 1/3 cup white vinegar Seasoning from Ramen noodle packets Mix the first 5 ingredients together. In a jar, mix together the dressing mix. Seal and shake until well blended. Pour the dressing over the salad and mix together well. Place in the refrigerator 2-3 hours before serving. This can be prepared the night before. Makes 8-10 servings. Victor's Hawaiin Coleslaw Mix together in a bowl: 1 cup of mayonaise 1 cup of sour cream 1 teaspoon of mustard and 2 tablespoons of honey 1/4 cup of vinegar and 1/4 cup of sugar salt and pepper to taste. (You can add more or less of the ingredients based on your taste) In another bowl add 2 heads of sliced cabbage 1/2 cup of red cabbage and 2 grated carrots Add 1 cup of drained crushed pineapple Add the sauce to the cabbage mix and stir well. Chill before serving. You can prepare this a day ahead, but do not mix until 1 hour before you are ready to serve. (Will serve 8-10 people) Back to Kitchen Graphics by Rivka Contents & Graphics Copyright © RFamily4Him 2000/2001 and the graphic artist listed. Our work is not Public Domain, and should NOT be taken from this site. Thank you.