Thursday, May 28, 2009

Broccoli salad

2 bunches broccoli

1 small chopped onion

1/2 cup sugar

10 slices turkey bacon

3/4 cup bleached raisins

1 cup mayonnaise

2 tsp.vinegar

sunflower seeds

1;Wash and cut broccoli into bite size pieces.Cook and crumble bacon.Mix ingredients togeather and refrigerate overnight.

Fresh Spinach Salad
1 bunch spinach

4 hard boiled eggs ,chopped

2 cans mandarin oranges

1/2 cup grated cheese

2 tsp.sugar

1 tsp.sesame seeds

3 tsp.rice vinegar

1 bunch green onions

1/2 lb.bacon,crumbled

slice olives

1/2 tsp.dried mustard

2 sauce

1/4 cup salad oil

1;Wash and drain spinach well.Cut onions crosswise and include tops.drain orange sections.

2;Prepare dressing by adding mustard,sugar ,soy,sesame seeds and vinegar.Shake well.

3;Combine salad ingredients with dressing just before serving.

Crab Louis Dressing
1 cup mayonnaise

1/4 cup catsup

1 tsp.horseradish

chopped olives

1/4 cup french dressing

1/2 tsp.chopped chives

1 tsp.worchetershire sauce

1;Mix all togeather and chill.

Corn Relish Salad
1 large can whole corn

4 ribs celery,diced

1 medium red onion,diced

1/2 cup sugar

1/2 cup salad oil

2 cans french green beans

1 large jar of pimento,diced

1 green pepper, diced

1/2 cup white vinegar

1 tsp.salt and pepper

1;Drain the beans,corn and pimentos.Make dressing by combining sugar,vinegar,oil and salt and pepper.Toss togeather.Let stand overnight.Stir before serving.

Pasta Salad
12 oz.cork screw colored pasta

1/2 red onion ,diced

4 oz.can sliced olives

1 large bottle Kraft Zesta Italian dressing

6 oz.stick pepperoni ,sliced

1 red and 1 green pepper ,diced

1 large jar artichoke hearts,diccd

1;cook pasta

mix everything togeather

marinate overnight


9 day slaw
3 lb.head cabbage

2 small onions

1 cup vinegar

1 tsp.salt

1 green bell pepper

1/2 cup sugar

1 cup salad oil

1 tsp.mustard

1;Chop cabbage,peppers and onions.

Mix in salt,sugar and mustard

Bring the oil and vinegar mixture to a boil,pour over cabbage while hot.

2;store in refrigerator..

The longer it stands the better it gets;;

Spaghetti Salad
1 lb. thin spaghetti,cooked

1 cup celery ,chopped

1 bottle Bernstein Italian Dressing

cooked shrimp,ham,crab or chicken

1 cup green onions ,chopped

1 cup mayonnaise

1;Mix spaghetti,dressing,onion and celery.

marinate overnight

2;Mix in desired mayonnaise and meat


Cabbage Crunch Salad
1 ramen chicken noodles

2 tsp.sesame seeds

1/2 medium head cabbage

4 green onions with tops

1/3 cup oil

1/2 tsp.pepper

1/2 cup almonds sliced

2-3 chicken breasts

2 tsp.sugar

3 tsp.rice vinegar

1;Crumble noodles,mix with sesame seeds and almonds

toast at 350*for three minutes watching carefully so as not to burn.

Rmove and cool

2;Chop or finelly shred cabbage

Cook,debone and chop chicken.

Mix remaining ingredients with the noodle spice packet for the dressing.

3;Just before serving,combine the cabbage,onion and chicken.

Mix with dressing and top with toasted noodle mixture.

serves 6-8

Poppy Seed Salad Dressing
2 tsp.minced onion

1 cup vinegar

1/2 tsp.salt

2 1/2 tsp.poppy seeds

1/2 tsp.sugar

1 tsp.dried mustard

1 cup salad oil

1;Mix onion and sugar.In a blender which is running constantly combine all ingredients and serve.

Pineapple Cheese Salad
20 oz.crushed pineapple in juice

1/4 tsp.salt

1/2 cup non-fat mayonnaise

1 pkg.sugar free jello

1 1/3 cup lowfat cottage cheese

1/2 cup walnuts or grapenuts

1;Heat 1 1/4 cup water,add jello and salt,stir and cool.

2;Combine all ingredients with a mixer,process until smooth.

3;Pour into a mold and refrigerate several hours until solid.

4;NOTE:Non-fat cottage cheese could be used,but it makes the salad dry.

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