Ingredients

• 1 head romaine, torn into bite-size pieces
• 1 15.5 oz. can no-salt-added black beans, rinsed and drained
• 1 15.25 oz. can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
• 2 medium mangoes, cut into ½ inch cubes
• 1 medium avocado, cut into ½ inch cubes
• 2 medium green onions, cut into ½ inch pieces
• ½ small red or white onion, cut into ½ inch pieces
• 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
• 2 Tbsp chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp olive oil
• ½ tsp chili powder
• ¼ tsp pepper
• ¼ tsp salt

Instructions

1. Put the romaine on plates or in bowls. Set aside.
2. In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
3. In a small bowl, whisk together the lime juice, cilantro, olive oil, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture, gently tossing to coat.
4. Spoon over the romaine.

Ingredients

• ¼ cup tahini, at room temperature and well stirred
• 3 tablespoons lemon juice
• Pinch of ground cayenne
• 2 garlic cloves, grated or pounded to a paste
• 2 tablespoons extra-virgin olive oil
• 1 cup plain yogurt (not Greek-style yogurt)
• Kosher salt

Instructions

1. Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth.
2. Whisk in olive oil, yogurt and a good pinch of salt.

Ingredients

• ¼ cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• ¼ teaspoon dried crushed red pepper

Instructions

Whisk together all ingredients.
Makes ½ cup

Ingredients

• 1 quart sauerkraut, washed and drained
• 1 large onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can pimentos, chopped (optional)
• 1 cup celery, chopped
• ½ cup vinegar
• ½ cup oil
• ¾ cup sugar or to taste

Instructions

1. Combined sauerkraut, onion, peppers, pimento and celery. Mix vinegar, oil and sugar together. Pour over sauerkraut mixture. Let stand over night in refrigerator.

Ingredients

Salad ingredients:

• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• salt and pepper
• 2 Tbsp. olive oil
• 1 head Romaine lettuce, shredded
• 4 cups shredded red cabbage
• 1 cup edamame
• 2/3 cup shredded carrots
• ½ cup chow mein noodles
• ¼ cup sliced almonds, toasted
• sesame ginger vinaigrette (see ingredient below)

Sesame Ginger Vinaigrette ingredients:

• ¼ cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 tsp. sriracha chile sauce (optional)
• 1 tsp. sesame oil
• pinch of salt and pepper

Instructions

To make the salad:

1. Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes.
2. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside.
4. Remove and let rest for at least 5 minutes.
5. Then cut into thin strips.
6. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined.
7. Toss with your desired amount of vinaigrette.
8. Serve immediately.

To make the vinaigrette:

Whisk together all ingredients until combined. You can add more sriracha for an extra kick.

Ingredients

• 2 – 12 oz bags of fresh (not frozen) cranberries
• 1 cup of 100% pure apple juice (no added sugars)
• 1 large navel orange, washed
• 10 dried black mission figs, very finely chopped (make sure you cut the stems off)
• A dash or two of each: nutmeg, allspice, ground cloves

Instructions

1. Place the cranberries, apple juice, figs, spices, and ½ cup of water into a covered saucepan on medium heat.
2. Bring the mixture to a low boil for 10 minutes (until the cranberries “pop”), and turn down to low heat. Simmer (still covered) for 15-20 minutes, stirring occasionally.
3. Squeeze the juice from the orange into the sauce, and finely grate the orange zest (use the whole orange peel!) into the saucepan.
4. Keep on low heat (simmer) for another 15 minutes. Store in airtight container in fridge until ready to use. Serve cold for the best flavor.

Ingredients

• 1 can full-fat coconut milk
• 1 bag fresh cranberries
• 16 dried apricots
• 1 lb. seedless grapes, cut in half
• 2 apples, cut into bite-sized pieces
• ½ cup pecan halves
• 1 teaspoon vanilla extract

Instructions

This salad works best if you do the prep, let it sit overnight, then assemble shortly before eating. Trust me; it will be worth it!

Prep

1. Preheat the oven to 350 F. Put your mixing bowl and beater in the freezer, and place the can of coconut milk in the refrigerator.
2. Wash the cranberries and set a few aside for garnish. Place them in the bowl of a food processor with the dried apricots and grind them until the mixture has the consistency of relish. (It’s OK! Go ahead… sneak a little bite. It’s tangy and delicious!)
3. In a large bowl, toss the cranberry-apricot relish with the cut apples and grapes. Cover tightly and place in the refrigerator so they can get to know each other. Forget about them until the next day.
4. Spread the pecans on a baking sheet in a single layer and toast for 5-7 minutes until golden. Keep an eye on them; they can burn quickly. This step is optional, but it makes the flavors all that much tastier. When they’re cool, chop the pecans and set aside – be sure to save a few unchopped for garnish. Resist the urge to eat them immediately. If you’re feeling lazy, you can use untoasted pecans; it will be fine.

Assembly

1. When you’re ready to assemble the salad, take your can of coconut milk out of the fridge and put it in the freezer for 10 minutes, then…
2. It’s time to make the whipped cream! Remove the mixing bowl and beater from the freezer, pour the chilled coconut milk into the cold bowl, add the vanilla extract, and beat the mixture on the highest speed of your mixer until it looks like whipped cream. This takes about 5-7 minutes. Marvel at the creaminess!
3. When the cream is done, place the chopped pecans and fruit relish in a large bowl. Gently fold in the whipped cream and garnish with whole cranberries and nuts.
4. Enjoy!

Ingredients

• 4 cervelas or 1.25 lb. Lyonnais sausage
• 3 ½ oz. Gruyere or Emmentaler cheese
• 2 gherkins or cornichons
• 1 small onion
• 2 tomatoes
• 1 hard-boiled egg
• chopped chives

Vinaigrette

• 1 tbsp. mustard
• salt and pepper
• 6 tbsp. oil
• 3 tbsp. vinegar
• 1 tbsp. mayonnaise

Instructions

1. Skin the sausage(s) and slice or cut into cubes or strips.
2. Cut the cheese into cubes or strips likewise.
3. Chop the gherkins and onion finely.
4. Mix together all ingredients for the vinaigrette and pour it over the salad. Toss well to coat.
5. Slice the tomatoes and hard-boiled egg and arrange on top.
6. Sprinkle with chives and chill well.

Ingredients

• 3T fresh lime juice
• 1T fresh grated ginger
• 1t honey
• 4T olive oil
• 1t salt
• ½t ground pepper
• 2 cans canned black beans, drained
• 2 medium red papayas, peeled, seeded, and cut into ½” cubes
• ½ small red onion, thinly sliced
• ½ cup mint, coarsely chopped

Instructions

1. Mix the lime juice, ginger, honey, olive oil, salt and pepper in a small bowl. Set aside.
2. Combine the black beans, papaya and onion in a large bowl. Pour dressing over and mix gently.
3. Refrigerate for 30 minutes for flavors to combine.
4. Add mint, toss and serve.
5. Yum!

Ingredients

• ½ head of lettuce (I now use ‘romaine’ lettuce), chopped
• ¼ head of cauliflower (I usually use more), chopped into small flowers
• 1 pack baby sweet peas, thawed (not cooked)
• 1 cup or more chopped celery (again, I don’t measure)
• ½ lb. bacon, fried crisp then crumbled
• 1 cup of mayo (I add 2 tsp. lemon juice)
• 1 cup parmasean cheese (or less)
• 1 pack “Good Season Italian Mix” [dry]

Instructions

Layer in bowl in order given. Cover tightly, put in ‘fridge for 24 hours.

May toss lightly, before serving.

MY (Patty’s) NOTES: I really don’t measure the ingredents any more, I just make sure it covers a nice layer. I’ve used more bacon, too. I tried using turkey bacon (which we usually eat anyway) but it didn’t stay crisp. The reason I add lemon juice to the mayo is, I mix and mix it ‘till it becomes nice and smooth. This way, it kinda ‘pours’ over the previous layer. You also know that it still tastes delicious the next day, thus at that point, it may be called 48 hours salad.

Ingredients

• ½ lb. bacon, cooked crisp and crumbled; I have used both regular and turkey bacon and both are very good.
• 1 bunch broccoli, broken into small pieces
• 1 cup raisins
• 1 ½ cups green grapes, halved
• 1 bunch green onions cut into pieces
• 1 ½ cups diced celery
• ½ cup slivered almonds

Dressing:

• 1 cup mayonnaise
• ½ cup sugar
• 1 tablespoon vinegar

Instructions

Pour dressing over all ingredients except bacon. Mix together and add bacon to top.

Ingredients

• 1 head cauliflower, cut into large chunks
• scallions (green onions), chopped
• celery, chopped
• whatever else you put into potato salad
• mayo
• salt and pepper
• oil
• vinegar
• mustard
• whatever else you use to make dressing

Instructions

1. Steam the cauliflower until slightly soft. It should still hold together, but not crispy.
2. When the cauliflower is cooled (I rinsed with cool water), chop into bite sized chunks. Put into bowl with other chopped ingredients (onions, celery, etc).
3. Make your salad dressing to you liking, pour over veggies and mix.
4. Let sit in fridge for at least one hour for flavor to meld. Mix before serving! Yum Yum!

Ingredients

• 3 Cups Cooked Orzo (Rice Shaped Pasta)
• 12 oz Chopped Fresh Baby Spinach
• 1 Jar Pitted Kalamata Olives, Quartered. Approx. 12oz
• 1 Jar Sundried Tomatoes in Olive Oil, Julianned Approx. 8-10oz
• 1 lb Feta Cheese, Crumbled
• 1 Large Red Bell Pepper, Finely Chopped
• 1 Small Red Onion, Finely Chopped
• 2 Sprigs Fresh Basil, Finely Chopped
• Balsamic Vinegar
• Olive Oil
• Salt
• Black Pepper

Instructions

Prepare the Orzo according to the package, rinse and allow to cool. Reserve oil from sundried tomatoes, and chop all of the ingredients, as necessary. Combine all chopped ingredients in a large bowl with the Orzo. Mix well. Drizzle with sundried tomato olive oil, and balsamic vinegar, and add salt and pepper to taste. Extra olive oil can be used if necessary.

Ingredients

• 3 tablespoons honey
• 4 teaspoons mayonnaise
• ½ teaspoon dark-roasted sesame oil
• 1 tablespoon Dijon mustard
• 1 ½ tablespoons white vinegar

Instructions

1. In a small bowl, mix honey, mayonnaise, sesame oil, Dijon mustard and white vinegar.
2. Chill.
3. Serves 2.

Ingredients

• 14-oz fully baked pizza crust, cubed
• 1 ½ cups diced tomatoes
• ½ cup thinly sliced fresh basil
• ½ cup bottled italian dressing
• 1 small red bell pepper, chopped
• 1 cup diced fresh mozzarella cheese
• ½ 3.5 oz package of sliced pepperoni
• 1 bunch of arugala stemmed
• 1 small package spring mix

Instructions

Toss pizza crust, tomatoes, basil, and ¼ cup dressing in large bowl. let stand 5 minutes. Mix in bell pepper, cheese, pepperoni, arugala and spring mix. Add remaining ¼ cup dressing and toss to combine.

*We have used veggie pepperoni for a healthier salad. We also baked our own pizza crust for a fresh, homemade taste.

Ingredients

1. 1 tbsp. mayonnaise
2. 1 tbsp. olive oil
3. ½ tsp. sugar
4. 1/8 tsp. bouillon
5. 2-3 tbsp. balsamic vinegar
6. 1-2 tbsp. milk

You can also add:

1. mustard
2. salt
3. pepper
4. chopped onions
5. garlic
6. or whatever else tickles your fancy.

Instructions

1. Mix mayonnaise, olive oil, sugar and bouillon.
2. Make sure sugar is crushed and blended into sauce.
3. Add vinegar, mixing in well.
4. Add milk.

Ingredients

• 1 lb − Rosa Marina Pasta
• 3 − ½ oz − Sugar
• 1 − Tablespoon − Flower
• ½ − Teaspoon − Salt
• ¾ − cup − Pineapple Juice
• 1 − Egg Beaten
• 1 − Tablespoon − Lemon Juice
• 2 lbs − Crushed Pineapple Drained
• 1 − ½ − Cups − Mandrin Oranges Drained
• 1 − Cup − Maraschino Cherries Drained & Choped
• 2 − Cups − Frozen Whipped Topping
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Instructions

Cook & drain pasta
Mix sugar, flower & salt − Slowly add juice, mix with a whip
Cook & stir over moderate heat until slghtly thick
Stir small amount of hot mixture into eggs
Add egg mixture to base cook untill thick
Stir in lemon juice let cool
Add mixture to cool pasta
Mix lightly but throughly
Chill over night
Add fruit mix light
Fold in topping
Chill untill served

Ingredients

• 2 cups cooked chicken, cut into bite-sized pieces
• 1/3 cup oil
• 2 tablespoons peanut butter, smooth or chunky
• 4 teaspoons soy sauce
• 4 teaspoons cider vinegar
• 1/8 teaspoon crushed red pepper
• 3 green onions – chopped

Instructions

1. In large bowl; whisk oil, peanut butter, soy sauce, cider vinegar, crushed red pepper and 1 tablespoon water together.
2. Stir in onions.
3. Add chicken and toss to coat with dressing.
4. Serve on lettuce leaves.
5. Can be served warm or chilled.
6. If you like, garnish with radish roses, sprouts, cucumber slices and chopped peanuts.

Ingredients

• 1 kg of salad potatoes
• 2 onions
• ¼ litre of broth
• 5 tablespoons vinegar
• Salt
• 1 pinch sugar
• 1 tablespoon medium-sharp mustard
• 4 tablespoons oil
• freshly ground pepper

Instructions

1. Wash the potatoes.
2. Cook the potatoes and while they are still warm, peel and cut into fine disks.
3. Finely chop the onions.
4. Mix the broth, vinegar, salt, sugar and onions and bring to a boil. Add the mustard and the oil to the onion and broth mix.
5. Pour over the salad and thoroughly mix.
6. Add pepper and salt to taste.
7. Let sit for at least 30 minutes.

Ingredients

• 2 firm ripe tomatoes
• 1 seedless cucumber
• 3 Tbs olive oil
• Jucie of one lime
• 1 clove garlic, peeled and crushed
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 scallions, chopped
• 3 radishes, sliced
• 1 cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ¼ cup fresh chopped fresh coriander

Instructions

1. Drop tomatoes into scalding hot water. Remove immediately, drain under cold water, peel, and cut into quarters. Peel and cut cucumber into 1-inch cubes.

2. Whish together the oilive oil, lime juice, garlic, salt, and pepper. Add tomatoes, cucumber, remaining vegetables and herbs, and toss. Serve immediately.

Ingredients

“Salad” part

• 1 Frying chicken, 2-3 pounds with skin removed
• 1 onion, peeled and finely chopped
• 1 tsp salt
• 4 carrots, peeled and chopped
• 2 cups fresh or frozen peas
• 2 scallions, chopped
• 2 celery stalks, chopped
• 5 large potatoes, boiled, peeled, and chopped
• 3 med cucumber pickles, finely chopped
• ½ cup chopped fresh parsley
• 2/3 cup green olives, pitted and chopped
• 3 hard-boiled eggs, peeled and chopped (optional)

Dressing part

• Dressing
• 1 cup chicken broth
• 3 cups mayonnaise
• 2 Tbs dijon mustard
• ¼ cup olive oil
• ¼ cup vinegar
• ¼ cup lime juice
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Place the chicken in a non-stick pot along with the and salt. Cover and cook for 1 ½ hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside.
3. Steam shelled peas for 5 minutes and set aside. (if using frozen peas follow package directions.)
4. In a large bowl, whisk together chicken broth, mayonnaise, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine chicken, prepared vegetables and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasoning to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours.

Ingredients

• ½ cup olive oil
• ¼ cup apple cider vinegar
• ½ envelope cream of chicken soup mix (Lipton Cup-a-Soup)
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp sugar
• 1 tsp mustard
• 2 Tbsp mayonnaise, light (Kraft Miracle Whip)
• ¾ cup milk (skim)

Instructions

Mix all ingredients well before adding milk.
Using mixer will give creamy texture.

I usually add something different every time, for example:
- 3 Tbsp catsup
- chopped onions and/or garlic

Ingredients

• 1 Tbsp. toasted sesame seeds
• 2 Tbsp. rice vinegar
• 3 Tbsp. soy sauce
• 1 tsp. freshly minced ginger
• 1 tsp. freshly grated orange zest
• 2 cloves of garlic, crushed
• 1 tsp. honey
• 1 Tbsp. undiluted frozen orange juice
• ¼ cup sesame oil

Instructions

Combine the sesame seeds, vinegar, soy sauce, ginger, orange zest, garlic, honey and orange juice in a jar with a tight-fitting lid.
Shake briefly. Add the oil and vigorously shake.