Spinich Basi Pasta Salad

1 (16 oz.) package bow tie pasta*
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.

*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.

Tex-Mex Bean Salad with Creamy Salsa Dressing

serves 4
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips

In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.

Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.

Pear Jello Salad

1 pkg. lime jello
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears

Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time

KFC Cole Slaw

4 cup cabbage (1/2 head)
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice

Tomoko Johnson

Mesa Grill's Southwestern Potato Salad

Recipe courtesy Bobby Flay donated by Tomoko Johnson

prep time: 20 min.
cook time: 15 min.
serves 8

Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick

Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Pomegranate Salad

Large strawberry jello (wild strawberry best)
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip

Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.

Chicken Chutney Salad

2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds


Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt



Toss together first 6 ingredients.
Combine and add the remaining ingredients.

Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.

Patricia Pomeroy Durrett, Audrey's sister

Spinach and Pear Gorgonzola Salad

1 bag baby spinach
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size

Poppy seed dressing

3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic

Combine ingred. shake well & refrigerate!

Pretzel Salad

3/4 cup margarine
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries

Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15

Ortange Fluff

1 small carton cottage cheese
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired

Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!

Tortellini Chicken Salad

1 pkg. cheese tortellini (fresh or frozen)
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing



Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.

Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears-peeled, cored and chopped
5 ounces Feta, crumbled
1 avocado-peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, toss lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Tomato, Avocado Salad

5 small tomatoes cut up
2 cucumbers peeled cut up
1/2 purple onion thinly sliced
2 ripe avocados cut into bite size pieces
1/2 bottle any Italian dressing
salt and pepper to taste

Mix all together and add dressing just before serving.

Dill Cucumber Salad

5 small tomatoes cut up
2 cucumbers sliced up
1/2 purple onion thinly sliced dressing
1/2 cup mayo
1 teaspoon dill (dry or fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix together in a bowl and add dressing mixture

Turkey Wild Rice Salad

2 cups cubed turkey breast
2 cups cooked wild rice
1 cup seedless red grapes
1/2 cup chopped celery
1/2 cup dried cranberries or cherries

1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

In a large bowl, combine the first eight ingredients and toss to coat. Refrigerate until ready to serve.

Holiday Cranberry Salad

1 lb. raw clean cranberries
1 C. chopped nuts (walnuts or pecans)
1 1/4 C. sugar
2 big apples
1 C. small marshmallows
1 C. diced celery
1 pint whipping cream

Grind frozen cranberries and apples together. Add sugar, marshmallows, nuts and celery. Whip the cream and fold in. Chill. Colorful bright salad great for Thanksgiving.

Fresh Broccoli Salad

4 lbs. fresh broccoli,
washed, dried completely and cut into florets
1 lb. Bacon, cooked until very crisp and crumbled
1 1/2 cup craisins
1 1/2 cups roasted, salted peanuts
1/2 medium red onion, coarsely chopped

Dressing:
1 1/2 cup Mayo (do not use Miracle Whip!)
3/4 cup sugar
6 Tbsp. white vinegar

Mix broccoli, craisins and red onion in a large bowl. Add dressing and
toss well to coat. This can sit up to 1/2 hour before serving. When ready
to serve, add peanuts and bacon.
Toss again and serve immediately.
Makes a ton and will serve 20 people or perhaps even more!

Raw Red Salad

2 C each red and green cabbage, shredded or chopped small
1 large beet, shredded fine or chopped small
2 apples, shredded fine or chopped small
1 C sliced almonds

Dressing:
1/3 C olive oil
1/4 - 1/3 C lemon juice to taste
1/3 C agave or honey
1 tsp celery seed
1/2 tsp salt to taste

Bean Salad

2 can green beans
1 can kidney beans
1 can wax beans
1 can garbanzo beans
1 white onion, slice thin
1 red onion, slice thing
4 stalks celery, chopped
1 small green pepper, chopped
1 can mushrooms
1 can pimentos
1/2 cup sliced almonds

Heat to boil:
1 1/2 cup sugar
1 cup wine vinegar

When clear add:
1/2 cup oil
1 tblsp. salt

Italian Green Salad

Italian Salad Mix (Romaine & Rachicchio)
Mandarin Oranges
Fresh strawberries sliced
Sunflower seeds
Craisins
Mozzarella Cheese (grated)
Pre-cooked chicken (optional)

Dressing
1 container strawberry yogurt
1 cup salad oil
1/2 tsp. Salt
1/3 cup vinegar
1/4 cup sugar
1 Tbsp. Dry mustard
1 1/2 Tbsp. Poppy seeds
1 Tbsp. Onion juice or onion powder

Combine sugar, mustard, salt, onion juice & vinegar in a medium bowl. Beat oil in gradually until mixture is thick and smooth. Mix in Yogurt and poppy seeds. Store covered in refrigerator. Makes 2 cups