Guess who gave me a cookbook in my very first swap. Evil Jessica! Ya know salads are my favorite foods and EJ picked up on that.

I've used this cookbook so many times that I can't count. Besides this being a beutiful cookbook it's also a staple in our houshold.

Here is a link that might be useful: Insalate:Authentic Italian Salads for all season

Jeeze! I guess I should spell check before I hit the submit button!

Gina, I bet everyone here would be happy to contribute a recipe or two including pictures and you could print off a Cooking Forum Salad Cookbook for your friend.

Ann

Actually, there already is a CF Salad cookbook. I can't remember who sent it to me....Sands, maybe?

I have it saved, if I can figure out how to get a copy of it to you, I'll send it.

Linda

Here it is:

ROMAINE MANDARIN ALMOND

Hearts of Romaine
Rice Noodles (those tiny chow mein noodles)
Slivered almonds
Mandarin Oranges
Dressing:
1 cup oil
1/2 cup red wine vinegar
1/3 cup sugar
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp paprika
2 cloves garlic, minced
Mix all dressing ingredients and chill.
Just before serving, pour dressing over romaine or mixed greens, rice noodles, mandarin oranges & slivered almonds. Toss well.

MARGARITA SCALLOP SALAD
3 Tbs. fresh lime juice, divided
2 Tbs. minced fresh parsley
1 Tbs. minced fresh basil (or 1 tsp. dried basil)
1 pound scallops
1/ 4 cup chicken broth
2 Tbs. olive oil
1/ 4 cup fresh orange juice
1 Tbs. tequila
1/ 4 tsp. salt
1/ 4 tsp. freshly ground black pepper
1 1/ 2 cups cherry or pear tomatoes, halved
1/ 2 sweet onion, halved and thinly sliced
1 cup thinly sliced cucumber
1 1/ 2 cups fresh corn kernels (or frozen corn kernels, thawed)
2 cups mixed salad greens
In a bowl, combine 2 Tbs. of the lime juice, the parsley and basil. Add the scallops, tossing to coat. Let stand at room temperature for 10 minutes.
Meanwhile, in a large bowl, combine remaining 1 Tbs. lime juice, broth, oil, orange juice, tequila, salt and pepper. Add the tomatoes, onion, cucumber and corn, tossing to coat.
Preheat the grill. Thread the scallops on 8 skewers. Spray the rack off the grill- with nonstick cooking spray. Place the skewers on the rack, cover and grill at medium, or 6 inches from the heat, turning once, for 4 to 6 minutes, or until the scallops are just opaque throughout. Place tomato mixture on top of greens and then top with scallops. Serves 4.
Note: If using fresh corn, I usually blanch it first.
All-Purpose Southwestern Corn and Black Bean Salad

This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.

1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup Vidalia or other sweet onion, finely chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
For the Dressing:
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro
To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.
To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.
Sweet Orient Express Cucumber Salad
2 Cucumbers Thinly sliced
1/8 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1 Tbs Sugar
1 Tbs Soy Sauce
Fresh Ground Pepper (to taste)
Fresh Chopped Dill (as garnish)
Instructions:
Begin by thinly slicing cucumbers
Place sliced cucumbers in a bowl
Add in:
Rice Wine Vinegar
Extra Virgin Olive Oil
Sugar
Soy Sauce
Fresh Ground Pepper (to taste)
Stir thoroughly to coat cucumbers.
Garnish with fresh chopped dill.
Allow the salad to marinate an hour or more before serving.

Silver PalateÂs Wild Rice Salad

1 cup raw wild rice
5 1/2 cups chicken broth
1 cup pecan halves (or chopped pecans)
1 cup golden raisins
Grated rind of one large orange
1/4 cup chopped fresh mint
4 scallions thinly sliced
1/4 cup olive oil
1/3 cup freshly squeezed orange juice
1 1/2 tsp. salt
Fresh ground pepper, to taste
Rinse the wild rice thoroughly in cold water. Place in a medium saucepan and add the stock; bring to a rapid boil and then simmer for about 45 minutes. Check the rice after 30 minutes to make sure it isn't getting too soft. When done drain into a colander lined with a thin towel. Let cool slightly. Turn the wild rice into a large bowl
and add the other ingredients. Toss gently and let stand for two hours so flavors can develop. Serve at room temperature.
6-8 servings
Winter Fruit Salad
YIELD 12 servings (about 1 cup dressing).
INGREDIENTS
· 6 large red apples, sliced
· 2 tablespoons lemon juice
· 4 bunches watercress, stems removed
· 2 pounds seedless red grapes, separated into small bunches
· 2 small red onions, halved and thinly sliced
HONEY LEMON DRESSING:
· 1/2 cup lemon juice
· 1/4 cup vegetable oil
· 2 to 3 tablespoons honey
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· Lemon slices and fresh mint, optional
In a bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples.
In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired.

Salad Nicoise
Romaine Hearts
4 Hard boiled eggs
1 can artichokes
Steamed Green Beans
Asparagus
3 Roma Tomatoes cut into wedges
Nicoise Olives
Potatoes steam and cut into quarters
1 sweet red onion, sliced into thin rings
2 Cans of White Solid Tuna
Anchovies
Dressing
1 garlic clove minced
Lemon Juice
olive Oil
Dijon Mustard
Salt and pepper
Separate romaine heart leaves and arrange on platter.

Arrange hard boiled eggs cut into quarters, green beans, tomatoes, potatoes and olives decoratively over lettuce leaves. Add the anchovies and onion rings.
Break up tuna in arrange over vegetables. Drizzle with dressing.
Vittorio's Spinach Salad

Washed and dried spinach (Baby)
4 hard boiled eggs, peeled
4 or 5 cleaned mushrooms, sliced
1 can of artichoke hearts halved or quartered
3 Roma tomatoes, quartered
2 chopped green onions
Kalamata olives

Dressing
1/4 teaspoon tarragon
1/2 clove of garlic
2 or 3 tablespoons wine vinegar
1/2 cup homemade mayo or Hellmans
salt and pepper
.
Place spinach in a large salad bowl. Decorate with eggs, mushrooms,
artichoke hearts, tomatoes and green onions and olives.
Drizzle with dressing and toss.
Dressing
Soak tarragon and garlic in vinegar. Add salt to dissolve.
Mix vinegar mixture into mayonnaise and adjust seasoning to taste.

Avocado and Feta Salad
One head Boston lettuce
Shredded radicchio
Shaved red onion
Feta cheese
One avocado
Dress with olive oil, red wine vinegar, salt and pepper.

Sort-of Greek Salad
Romaine
Feta Cheese
Red onion
Black olives
Red bell pepper
Cucumber
Tomato
Dress with olive oil, red wine vinegar, salt and pepper
WOODIES DEEP DISH LAYERED SALAD
2 hard cooked eggs, chopped
1 1/2 heads iceberg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder ( I omit)
2 tablespoons crumbled bacon
2 tablespoons grated Parmesan cheese
Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a
layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce. Whisk together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with crumbled bacon and Parmesan cheese. Refrigerate until ready to serve. Makes 10 servings.

CRAB LOUIE SALAD IN A STEMMED GLASS
Layer each stemmed glass with:
Lettuce, Iceberg or Leaf Lettuce Chiffonade (roll the lettuce leaves and slice across thinly)
Fresh Dungeness crab meat
Cucumber, peeled, seeded and diced
Tomatoes, seeded and diced
Green onions, sliced
Thousand Island Dressing (recipe follows)
Dust with paprika
Fresh chives for garnish
These can be made ahead of time, cover and refrigerate until ready to serve, then spoon on the dressing and serve.
Thousand Island Dressing
1 cup Best Foods Mayonnaise
1/4 cup Chili Sauce
1/4 cup green pepper, chopped
2 Tablespoons green onions, sliced, including the tops
1 teaspoon fresh lemon juice
1/4 cup whipping cream, whipped
Kosher Salt
Freshly cracked black pepper
Season to taste; chill thoroughly for the flavors to develop.

"55" SALAD AND DRESSING My favorite dressing on a salad of baby greens, red onion, toasted walnuts, sliced pears (fresh when available), dried cherries and crumbled blue cheese. Also good as a main dish salad dressing with chicken strips and mandarin oranges, sliced celery and rice noodles on a bed of lettuce. 1½ tsp minced garlic 1 tsp dry mustard ¼ C vinegar ¼ C water 2 tsp salt ½ C sugar ¼ tsp crushed red pepper ¼ tsp cracked black pepper ½ tsp celery seed (optional) 1 C veg. oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. Russian Salad \- Ensaladilla Rusa Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas \- (I used frozen steamed) 1 tin tuna steak drained \- 1/2 lb tin (225 grams) 1 small jar green pitted olives \- I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1\) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2\) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3\) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4\) Decorate with the strips of pepper, olives and the rest of the eggs. 5\) It will keep in the fridge for a few days, improving with taste. 6\) Serve with crusty bread. My notes: You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise. I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently over the salad. \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* CHICKPEA SALAD (Ensalada de Garbanzos) Serves 2 \- 3 as a main dish or 4 as a side salad. 1 \- 15oz jar of chickpeas (garbanzos) and their liquid 3 medium potatoes, cooked and cut into 8ths handful of chopped raw baby spinach (optional) 1 small purple onion \- sliced into half rings 2 hard boiled eggs chopped finely 8 slices English cucumber \- cut into quarters 1 large ripe tomato, sliced into thin wedges 1 tin white tuna (water\-packed for dieters, drained several sprigs flatleaf parsley, chopped finely (about 3 TBS) olive oil 1 \- 2 cloves garlic 1 teasp Dijon or other piquant mustard balsamic vinegar fresh lemon juice salt and freshly ground black pepper 1\. Cook potatoes and eggs and let cool a little. Peel eggs and chop finely. 2\. Drain chickpeas, saving the liquid and put them into a large salad bowl along with the cut potatoes, finely chopped egg, drained and flaked tuna, spinach, onion, cucumber. 3\. Put minced garlic into a mortar along with about 1/4 teasp salt, ground pepper and half of the parsley. Grind to a paste then add about 1/2 cup oil, juice of 1/2 lemon, mustard and a teasp of balsamic vinegar. Mix well to an emulsion, adjusting seasoning and quantities to your taste. 4\. Pour over salad and mix well, adding in some or all of the liquid from the jar of chickpeas, enough to moisten well. Add the rest of the chopped parsley and the slices of tomato and mix gently. Served on a plate. \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* Rainbow Tomato Salad with Balsamic Shaved Parmesan \- as served at a friend's dinner party in Canada. Preparation time: 15 minutes No Cooking Serves: 8 3 medium ripe red tomatoes, sliced 3 medium ripe yellow tomatoes, sliced 3 medium ripe orange tomatoes, sliced 16 to 20 small basil leaves coarse sea salt and freshly cracked black pepper 100 grams piece parmesan, thinly shaved (you can use a vegetable peeler for this) extra virgin olive oil and balsamic vinegar Preparation: 1\. Arrange the tomato slices, slightly overlapping them, on a large platter interspersing the basil leaves among the tomatoes. 2\. Cover and store at a cool room temperature until ready to serve. At serving time, sprinkle with salt, pepper and parmesan. Drizzle lightly with oil and balsamic vinegar. 3\. Let stand 10 minutes to allow flavours to mingle before serving. Source: Eric Akis Victoria Times Colonist \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* SALMON, ASPARAGUS AND FETA SALAD Serves 4 \- 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes \- see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced\-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1\. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium\-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. 2\. Slice asparagus spears diagonally into 1\-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3\. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4\. Once salmon has cooled, break it up into bite\-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. SPINACH SALAD WITH ORANGE\-BALSAMIC DRESSING baby spinach & ruby\-edged lettuce for 4 servings\* For 1 1/2 cups dressing, enough for 4 salad servings: 3/4 cup fresh squeezed orange juice 2 TBS balsamic vinegar 1 TBS red wine vinegar 3 TBS grated orange peel 2 teasp brown sugar 1 teasp ground cumin 1/2 cup extra virgin olive oil salt & pepper to taste garnish: 2 TBS sultana raisins 2 TBS pinenuts 3 strips of bacon, diced 1\. Fry bacon bits until crisp. Drain on paper and put aside. 2\. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments. 3\. Slowly add the olive oil while blending, then salt & pepper to taste 4\. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated 5\. Mix in the pine nuts, raisins and bacon bits 6\. Pile onto serving plates and drizzle a little more dressing on top. \* Also good is spinach with red onion rings and mandarin orange slices. \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* Here's a lovely little recipe which I made for our last virtual dinner which was around Valentine's Day: SHRIMP SALAD WITH GRAPEFRUIT Serving Size: 4 Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayenne pepper 1 t Paprika (Spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Toasted Pecan Salad 1 large head of romaine or assorted greens ½ cup seedless red grapes 1 apple  cubed ½ cup sharp cheddar  cubed ½ cup pecans  toasted Dressing 1 tablespoon Dijon or wholegrain mustard 1 tablespoon lemon juice 1 tablespoon Balsamic vinegar 1 tablespoon honey 5 tablespoons olive oil 1 garlic clove \- chopped Salt and pepper to taste Directions: Mix all dressing ingredients together. Wash and dry greens. In a large bowl combine greens, grapes, apple, cheese, pecans. To toast pecans  in a dry fry pan add pecans  shake the pecans in the pan often because to will burn very quickly. Toss with dressing  serves 6 \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ BLACK BEAN MEXICAN SALAD Dressing Ingredients: 1 tablespoon honey 1 tablespoon lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin Salad Ingredients: 1 cup frozen whole kernel corn, thawed, drained 1 (15\-ounce) can black beans, rinsed, drained 1 (4\-ounce) can chopped mild green chilies, drained 2 tomatoes, cubed 1/2\-inch 2 tablespoons chopped fresh cilantro 4 cups torn iceberg lettuce 1/2 pound monterey jack cheese cut into 1/2 inch cubes Instructions: Stir together all dressing ingredients in large bowl. Add all salad ingredients except lettuce and cheese; stir until well coated. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, add lettuce and cheese to bean mixture and toss lightly. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Bok Choy Salad 1 large bunch bok choy  chopped 4\-6 green onions  thinly sliced Crunchies 1pkg ramen noodles\-throw away flavor pkg. ½ cup sliced almonds  toasted 2 Tablespoons sesame seeds 2 Tablespoons butter (I double crunchies but not butter) Dressing ¼ cup oil ¼ cup rice vinegar 1 Tablespoon sesame seed oil 1 ½ \- 2 Tablespoons sugar 1 teaspoon salt Directions: Chop up bok choy and onions mix together in large bowl. Melt butter in sauté pan and add crushed noodles, almonds, sesame seeds. Toast in pan until golden shaking often. Add to salad. Mix dressing together and pour over salad. Toss to coat. CRAB SALAD WITH SUN\-DRIED TOMATO LOUIS DRESSING 1 1/4 cups mayonnaise 1/3 cup finely chopped drained oil\-packed sun\-dried tomatoes 1/4 cup milk 1 1/2 tablespoons chopped fresh chives 1 1/2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1 1/2 teaspoons tomato paste 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1 pound asparagus, trimmed to 5\-inch lengths 12 cups lightly packed bite\-size pieces romaine lettuce (from 2 heads) 1 pound lump crabmeat 1 cup cherry tomatoes 2 large hard\-boiled eggs, cut into wedges Lemon wedges Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Cook asparagus in saucepan of boiling salted water until crisp\-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately. Grilled Asparagus & Portabella Mushroom Salad Dressing: 1/4 cup fresh lemon juice 1 tsp dried thyme (1 T fresh, chopped) 1 clove garlic, minced 1 tsp sugar 1/2 cup light olive oil salt and pepper to taste Salad: 2 lbs asparagus, woody ends trimmed 1 1/2 lb (about 5 giant caps) portabella mushrooms. stems removed and discarded Extra virgin olive oil Kosher salt 4 oz (about 6 cups loosely packed) mixed greens, washed and dried Combine dressing ingredients, whisk until well blended Toss asparagus and mushrooms with olive oil and salt. Grill mushrooms over med\-high heat for 10 minutes, add asparagus, rolling frequently to prevent burning. Once asparagus is added, cook mushrooms and asparagus about 5 minutes until done. Line 4 salad plates with greens. Slice mushrooms and arrange with asparagus over the greens. Drizzle with dressing and serve. 4 servings \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- Tuna and White Bean Salad 1 can white beans, rinsed and drained 2 cans tuna 1 T olive oil 2 T vinegar 2 T lemon juice 1 T dijon mustard 1/2 tsp salt 1/2 tsp pepper 1/2 small red onion, sliced 1 clove garlic, minced 1/2 tsp basil opt: broccoli, spinach, cucumber, roasted red pepper, tomato, olives Serve on platter with optional vegetables, or on pita bread or a wrap. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- The Eating Well Cobb Salad Originally developed at a Hollywood restaurant, this classic salad has endured endless interpretation. Our version is fairly true to the original, although we've left the blue cheese optional. Make it a Meal: warm up a crusty baguette and pour a crisp, cold glass of sparkling wine to accompany this salad. 3 tablespoons white\-wine vinegar 2 tablespoons finely minced shallot 1 tablespoon Dijon mustard 1/4 teaspoon salt 1 teaspoon freshly ground pepper 3 tablespoons extra\-virgin olive oil 10 cups mixed salad greens 1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip) 2 eggs, hard\-boiled, peeled and chopped (see Tip) 2 strips bacon, cooked and crumbled 2 medium tomatoes, diced 1 large cucumber, seeded and sliced 1 avocado, diced 1/2 cup crumbled blue cheese (optional) 1\. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat. 2\. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing. Yield: 4 servings Tips To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. To hard\-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium\-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- Garbanzo Salad 1/2 pound garbanzos, soaked overnight, drained (I use 1 can, drained) 1 green pepper, sliced 4 green onions, chopped 1/2 yellow onion, peeled and sliced thin Chopped parsley Salt and pepper to taste 1/4 cup olive oil 1/8 cup white wine vinegar 2 tablespoons lemon juice 1/4 teaspoon basil 1/4 teaspoon oregano Sugar, to taste Cook the garbanzos in water to cover for 1 hour. Do not overcook: they need to be firm but tender for the salad. Drain and chill. Combine all ingredients and toss in steel bowl. Allow the salad to marinate in the refrigerator for several hours before serving it. Serves 4\-6 \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- HEARTY BEEF SALAD 2 cups leftover beef, sliced 1 cup red kidney beans, drained 3/4 cup celery, diced 1/4 cup red onion, minced 2 hard cooked eggs, chopped Dressing: 1/2 cup mayonnaise 1 T pickle relish 1 T ketchup 1/4 tsp salt dash pepper dash lemon juice shredded cheddar cheese salad greens Combine salad ingredients, toss with dressing. Serve over salad greens, sprinkle with shredded cheddar. 4 servings California Walnut Pear Bistro Salad 8 cups assorted torn salad greens 2 fresh Bartlett pears, cored and sliced 1/2 cup California Walnut pieces 1/4 cup dried cranberries (optional) 1/2 cup crumbled blue cheese 1/3 cup balsamic or raspberry vinaigrette Line large salad platter with greens; top with pear, walnuts and dried cranberries. Sprinkle with cheese. Drizzle dressing over salad. Four Fruit Salad 3/4 cup seedless grapes 3/4 cup orange segments 1 large apple, cut\-up 1 large pear, cut\-up Toss all ingredients together. Serving suggestions: \* Serve on lettuce lined plate with scoop of low fat cottage cheese and lite dressing. \* Serve in glass dish with scoop of sherbet on top.\\ \* Serve in bowl topped with yogurt. Serves about 4. Fresh Apple Salad Very pretty served on bright whole leaf salad greens. 1 cup raisins 11/2 cups orange juice 2 cups celery, diced 3 cups apples, diced 1/2 cup seedless grape halves 1 cup walnuts or pecans, coarsely chopped or halves 1 cup mayonnaise 1 cup sour cream 1\. Soak raisins in orange juice overnight. Drain, then combine with other ingredients until thoroughly mixed. 2\. Chill until time to serve. Summer Ham & Fruit Salad This salad is ready in minutes and loaded with great seasonal fresh fruit flavor. Salad Ingredients: 1 1/2 cups cubed cooked ham 2 medium nectarines or peaches, peeled, sliced 1 (10\-ounce) package (6 cups) mixed salad greens 1 pint strawberries, hulled, sliced 4 ounces (1 cup) Swiss Cheese, shredded Dressing Ingredients: 1/4 cup orange juice 2 tablespoons vegetable oil 1 tablespoon white wine vinegar 1/2 teaspoon poppy seed 1/4 teaspoon salt 1\. Combine all salad ingredients in serving bowl; toss well. 2\. Whisk together all dressing ingredients in small bowl. Pour dressing over salad; toss to coat. 3\. To serve, spoon salad mixture onto individual salad plates. Makes 4 servings. TIP: This salad offers lots of flexibility: \* You can use chicken or turkey in place of the ham. \* Substitute a berry mix (raspberries, blueberries, strawberries) for the strawberries. \* Try a purchased poppy seed dressing instead of making your own. \* Try another cheese: Muenster, Provolone or American Cheese. SPINACH SALAD WITH MANGO AND CANDIED PECANS Nonstick vegetable oil spray 1/4 cup (packed) golden brown sugar 6 tablespoons olive oil 3 tablespoons balsamic vinegar 1 cup pecan halves 1 6\-ounce bag baby spinach leaves 1 large mango, peeled, pitted, cut into thin wedges Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat. Makes 4 servings. Almond\-Cranberry Spinach Salad 3/4 cup sliced almonds, toasted 1 pound baby spinach or mixed greens 3/4 cup dried cranberries 3 TB sesame seeds, toasted Dressing: 1 tablespoon poppy seeds 1/4 cup sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup olive oil Combine the spinach, toasted almonds and cranberries in a salad bowl. In a separate bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan · 4 tbls olive oil · 2 oz thinly sliced prosciutto cut into strips · 1 tbls raspberry jam · 3 tbls fig balsamic vinegar · 1/3 cup dried figs, chopped into ¼ inch pieces · 1 tbls finely chopped shallot · 5 cups baby arugula · ½ cup chopped walnuts, toasted · 2 oz Parmesan, shaved into thin strips 1\. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2\. Whisk jam and vinegar in medium microwave\-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ¼ tsp salt; toss to combine. Let cool to room temperature. 3\. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan. BEEF\-BARLEY SALAD  serves 4 10 oz. well\-trimmed flank steak 1/ 2 tsp. salt 1/ 4 cup fresh lemon juice 2 1/ 2 cups defatted chicken broth 3 cloves garlic, minced 1 tsp. grated lemon zest 1/ 2 tsp. ground ginger 1 1/ 2 cups quick\-cooking barley 6 oz. green beans, cut into 1 inch lengths 1 Tbs. olive oil 2 carrots, shredded 2 tomatoes, cut into 8 wedges each 2 Tbs. coarsely chopped toasted pecans 4 cups torn romaine lettuce leaves Rub the steak with I Tbs. of the lemon juice and the salt. Grill or broil until medium\-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite\-size pieces, reserving any juices. In a medium saucepan, combine 2 cups of the broth, 1/ 2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp\-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid. In a large bowl, combine the remaining 1/ 2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine. If taking for lunch, pack lettuce and salad mixture separately and serve salad on top of lettuce. This makes a lot but is a good picnic salad for a crowd. BLACK EYED PEA AND HAM SALAD (20 servings) 1 ½ lbs. black\-eyes peas 2 medium onions, peeled 2 medium carrots, peeled 2 cloves garlic, peeled 1 ¾ lbs. smoked ham, cut into ¼" cubes ¾ cup chopped fresh parsley 1 tsp. hot pepper sauce Oil and vinegar dressing (below) Salt and freshly ground black pepper to taste 1 ½ cups diced seeded tomatoes Soak peas over night or by quick\-soak method; drain. Place peas, onions, carrots and garlic in a 6\-qt. pot. Add water to cover by at least 2 inches and bring to boil. Lower heat immediately and simmer until peas are tender but not mushy, about 45 to 60 minutes. Remove vegetables and set aside. Drain peas, discarding any visible shells. Cut onions and carrots into fine dice. Mash or finely chop garlic. Mix these ingredients with the drained peas. Add the ham, parsley, hot pepper sauce and dressing and season with salt & pepper. Stir gently to distribute dressing. Refrigerate until well chilled, overnight if desired. When ready to serve, gently stir in diced tomatoes. OIL AND VINEGAR DRESSING ½ cup good\-quality olive oil 6 Tbs. vegetable oil ½ cup red wine vinegar 3 Tbs. fresh lemon juice 2 ½ tsp. soy sauce ½ tsp. Worcestershire sauce 1 to 2 tsp. sugar 2 Tbs. whole\-grain prepared mustard 4 cloves garlic, halved 1 ½ Tbs. fresh basil, chopped, or 1 tsp. dried 1 tsp. dried oregano Mix all ingredients together with whisk and let garlic marinate for at least 2 hours or overnight. Remove garlic and pour over salad. CA Winter Salad Sections of red grapefruit, tangerines or mandarins and oranges, especially blood oranges Cubed avocados Sliced sweet onions, if they aren't very sweet soak in water for a few minutes. Butter lettuce and red or green leaf lettuce or shredded romaine. Toasted nuts (Hazelnuts are wonderful) Crumbled feta or fresh goat cheese Cut the citrus over the salad bowl to capture all the juice. Add the lettuce, onions and avocado. Season with salt and pepper, and toss with olive oil. Add some red wine or sherry vinegar and taste. Add nuts and cheese. Party Pear Salad 4 c. mixed greens 2 pears 1/2 c. Craisins 1/2 c. toasted walnuts or pecans Dressing: 2 T. white wine vinegar or Balsamic 2 T. Sugar 1/4 c. vegetable oil 1/2 t. salt 1/4 t. pepper For dressing, combine vinegar and sugar; whisk oil into mixture and add salt and pepper. Set aside. Wash and thinly slice pears, leaving skin on. Place into dressing mixture to retain color until ready to serve. Add craisins to soften. Place 1 cup of lettuce on each plate, top with dressing and fruit mixture, sprinkle with nuts. Oriental Pasta Salad Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 1/2 pound pasta \-\- cooked and drained 1/2 red bell pepper \-\- sliced thin 1/2 green bell pepper \-\- sliced thin 2 carrot \-\- grated leftover chicken or beef \-\- sliced thin 1/2 onion \-\- sliced thin Bernstein's Light Fantastic Oriental Dressing \-\- to taste Rinse cooked pasta with cold water to stop cooking. Add sliced vegetables and meat and toss with dressing to taste. Cherry Tomato Salad 1 to 2 pts. cherry tomatoes, halved 4 oz. mozzarella, cut into small pieces 1/3 c. sliced green olives 1/3 c. sliced black olives 1 firm avocado, chopped 2 T. chopped fresh dill 4 T. balsamic vinegar 2 T. olive oil 1/2 t. salt 1/2 t. sugar Mix vinegar, olive oil, salt and sugar together. Pour on vegetables and cheese. Chill at least 30 minutes and then serve. Be sure and use a firm avocado. If you use a soft one, it still tastes good, but the presentation is not so nice. Chicken "Club" Salad Recipe Courtesy Gourmet Magazine 3 cups 3/4\-inch cubes Italian bread (preferably whole\-wheat) 3 tablespoons olive oil 6 slices lean bacon, chopped 3 pounds chicken breasts, poached, skin and bones discarded, and the meat cut into bite\-size pieces (about 4 cups) 1 pint cherry tomatoes, quartered 4 scallions including the green part, minced 1/2 cup Quick Basil Mayonnaise, recipe follows Salt and pepper Basil sprigs for garnish, if desired Preheat oven to 350 degrees F. In a bowl drizzle the bread cubes with the oil, tossing them to coat evenly, and season them with salt. Spread the bread cubes in a jelly\-roll pan, toast them in the middle of the preheated oven for 10 to 15 minutes, or until they are golden, and let them cool. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. In a large bowl combine well the chicken, the tomatoes, the scallions, 2/3 of the bacon, the mayonnaise, and salt and pepper to taste, divide the salad among 6 plates, and arrange the croutons around it. Garnish each serving with some of the remaining bacon and a basil sprig. Quick Basil Mayonnaise: 2 cups loosely packed fresh basil leaves 1 cup mayonnaise 4 teaspoons fresh lemon juice Kosher salt and freshly ground black pepper In a food processor or blender blend together the basil, mayonnaise, and lemon juice. Season the mayonnaise with salt and pepper. Yield: about 1\-1/4 cups. Servings: 6. Party Pear Salad 4 c. mixed greens 2 pears 1/2 c. craisins 1/2 c. toasted walnuts or pecans Dressing: 2 T. white wine vinegar or Balsamic 2 T. Sugar 1/4 c. vegetable oil 1/2 t. salt 1/4 t. pepper For dressing, combine vinegar and sugar; whisk oil into mixture and add salt and pepper. Set aside. Wash and thinly slice pears, leaving skin on. Place into dressing mixture to retain color until ready to serve. Add craisins to soften. Place 1 cup of lettuce on each plate, top with dressing and fruit mixture, sprinkle with nuts. Cherry Tomato Salad 1 to 2 pts. cherry tomatoes, halved 4 oz. mozzarella, cut into small pieces 1/3 c. sliced green olives 1/3 c. sliced black olives 1 firm avocado, chopped 2 T. chopped fresh dill 4 T. balsamic vinegar 2 T. olive oil 1/2 t. salt 1/2 t. sugar Mix vinegar, olive oil, salt and sugar together. Pour on vegetables and cheese. Chill at least 30 minutes and then serve. PamÂs Favorite Dark green lettuce...leaf of romaine diced apples...red, green or yellow feta cheese crumbled...plain or with sun dried tomatoes and basil dried cranberries walnuts Dressing is Ken's "Lite" Raspberry Walnut Oriental Pasta Salad Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 1/2 pound pasta \-\- cooked and drained 1/2 red bell pepper \-\- sliced thin 1/2 green bell pepper \-\- sliced thin 2 carrot \-\- grated leftover chicken or beef \-\- sliced thin 1/2 onion \-\- sliced thin Bernstein's Light Fantastic Oriental Dressing \-\- to taste Rinse cooked pasta with cold water to stop cooking. Add sliced vegetables and meat and toss with dressing to taste. Calamari Salad 1/2 cup olive oil juice of 1 lemon 2 cloves garlic, crushed 1\-2 tablespoons chopped parsley or coriander leaves 1 teaspoon Dijon mustard squid tubes \[cut into rings, or 1cm wide strips\] lettuce or other greens Combine dressing ingredients. Marinate the squid in half of it for 30 minutes. Toss the squid and marinade into a heated wok or frypan and cook it for 1\-2 minutes ONLY. Turn off the heat under the wok. Toss in the remaining dressing and the greenery. Stir well and serve with a crusty bread. \[I prefer to remove the squid from the pan before adding the remaining dressing and the greenery. The salad is supposed to be a little wilted, not thoroughly cooked! I learned that the hard way. But with experience now under my belt, I pour the cold dressing over the salad, then add the by\-now\-somewhat\-cooled squid.\] Salad Nicoise 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon anchovy paste 1/4 teaspoon sugar 1/2 teaspoon dried thyme (1 teaspoon fresh) 1 clove garlic; minced 1/3 cup olive oil tuna; fresh grilled or canned olives (green and black); sliced salad ingredients\-lettuce, tomatoes, sweet onion Combine vinegar, mustard, anchovy paste, thyme, sugar and garlic in a medium bowl and slowly drizzle in olive while whisking constantly until smooth. Use dressing over a salad of fresh green salad then top with tuna and olives. Island Pork Tenderloin Salad Dry Rub for the Pork: 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon cinnamon 1 pork tenderloin (1 to 1/4 pound) 1 tablespoon oil For the Glaze: 1/4 cup dark brown sugar 1 1/2 teaspoon minced garlic 1/2 to 1 teaspoon Tabasco sauce For the Vinaigrette 1 1/2 tablespoon fresh lime juice 1 1/2 teaspoon fresh orange juice 2 teaspoons Dijon mustard 1/2 teaspoon curry powder 1/4 teaspoon kosher salt + 1/8 teaspoon pepper 1 tablespoon honey 1/4 cup extra\-light olive oil (or Canola oil) For the Salad: 4 oz. baby spinach 1 Navel orange (or 1 can mandarin) Sliced red bell pepper and/or red onion Preheat oven to 350°. Stir together dry rub ingredients; salt, pepper, cumin chili powder and cinnamon and set aside. Stir together glaze ingredients and set aside. Make the vinaigrette by stirring together juices, mustard, curry powder, salt and pepper and honey. Add oil in a slow, steady stream while whisking to emulsify. Heat 1 tablespoon oil in an oven\-proof skillet until very hot. Coat the outside of the pork with the dry rub and brown on all sides in the hot oil; about 5 minutes total. Leave pork in the skillet and smear the glaze over the top of it; place in the center of the oven until it reaches an internal temperature of 140°; about 15 minutes. Remove from oven and let stand in the skillet at room temperature for 10 minutes before slicing (internal temperature will increase to about 150â¦). Assemble salad; Toss spinach with vinaigrette and place on serving dish. Arrange oranges, peppers and onions on or around the dressed spinach. Slice pork and lay over spinach. Drizzle with any juices left in the skillet from the pork. Makes 3 main\-course servings. \*Good with avocado. Just as good the next day. \*Recipe inspired by recipe from Gourmet magazine. Caesar Salad Dressing 1/2 teaspoon kosher salt A few grinds of freshly ground pepper 1/4 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 2 tablespoon freshly grated parmesan cheese 2 tablespoons real mayonnaise (or 1 egg yolk) 1 tablespoon red wine vinegar 1 tablespoon fresh lime juice 1 tablespoon anchovy paste (or 2 anchovies minced) 1 clove garlic; minced 2 dashes Tabasco sauce 1/2 cup extra\-light olive oil In a bowl with a whisk (or with a blender or food processor), whisk together all ingredients EXCEPT the olive oil until well combined. While still whisking, slowly drizzle the olive oil in until well combine and thickened. Refrigerate until ready to serve over romaine lettuce with freshly shaved or grated parmesan cheese and croutons. \*Recipe adapted from Caesar Salad Dressing from Fine Cooking magazine. Croutons; Cut 1/2 loaf French or Italian bread into bite\-size cubes. Heat 3 tablespoons olive oil over medium\-low heat along with 1/2 teaspoon garlic powder, a few grinds of pepper, about 1/2 teaspoon kosher salt and a pinch of thyme; add to oil in skillet and toss well. Continue to toast, tossing often until croutons are lightly browned and as crisp as desired. Harvest Salad Cooked Fettucine or Spaghetti Noodles (usual serving size per person for pasta) 1 Tbsp or so Sesame Seed Oil (for two people, add for more) 1 Tbsp Soy Sauce 1 Tbsp Hoisin Sauce Mix the cooked noodles with the oil and sauces and marinate for 1/2 hour or so. Prepare a tossed salad and refrigerate briefly to crisp up the lettuce and veggies. Prepare 1/4 Chicken breast per person by either grilling or pan frying, cool briefly. Arrange the noodles in a circle on each plate's edge. Place a generous serving of tossed salad in the middle of the plate (the noodles surround the greens). Arrange sliced pieces of chicken on top, and serve with your favorite dressing. LouÂs Favorite Iceberg Lettuce Hearts (bite size pieces opened ) 1/4 inch thick onion slices,cut in 4 pcs. Black and Green Olives Juicy Tomatoes cut in pieces Chickpeas Bite size pieces of Feta And Sharp Provolone Cheese Small Button Mushrooms Anchovies Pieces of Ham and Pepperoni Pieces of cooked Chicken Breasts A few pieces of Steak Filet Hard Boiled Eggs Sprinkled Tomato Juice Salt, Black Pepper and Garlic Powder Sprinkled Parmesan Cheese Virgin Olive Oil Antipasto Salad For salad: 1 pound small shrimp \-\- cooked and shelled roasted peppers \-\- cut in strips broccoli florets provolone cheese \-\- cut in small wedges 2 cans artichoke hearts \-\- drained 1 can chick peas 1 can pitted black olives 1/4 pound genoa salami \-\- sliced thin grape or cherry tomatoes romaine lettuce leaves For dressing: 1 cup olive oil 1/2 cup wine vinegar 1/4 cup finely chopped onion 2 tablespoons Italian parsley \-\- chopped fine 1 tablespoon sugar 1 tablespoon fresh lemon juice 2 cloves garlic \-\- finely minced 1 teaspoon salt 1 teaspoon dried thyme 1/8 teaspoon cayenne pepper or ground black pepper \-\- optional Combine all the salad dressing ingredients in a glass jar and shake to combine. Put the shrimp, broccoli. artichokes, and chick peas in a large zip\- lock bag, and pour the dressing in. Zip the bag and shake it a bit to coat everything. Marinate in the refrigerator for a couple of hours or overnight. Shake the bag once in a while. Then strain the dressing, put aside. Arrange the romaine leaves on a platter and put the rest of the ingredients on top of the romaine. Drizzle more dressing on top and serve remaining dressing on the side. You can add whatever ingredient you like...green olives, carrots, mozzarella, pepperoncini, cauliflower, ham, pepperoni, etc. I omit the shrimp these days, because of allergies. ASIAN CHICKEN AND ORZO SALAD 1 (9 oz.) pkg. frozen sugar snap peas 1 (16 oz.) pkg. orzo, cooked and drained 1 (8 oz.) can water chestnuts, drained and chopped 3 cups chopped cooked chicken 3 green onions, chopped 1 medium red bell pepper, chopped 1/2 cup vegetable oil 1/4 cup rice vinegar 2 Tblsp. soy sauce 2 tsp. hoisin sauce 1 (2 oz.) pkg. slivered almonds, toasted Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onions, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve. Recipe courtesy of Paula Deen. CRAB\-WILD RICE SALAD 1/2 cup uncooked wild rice 1\-1/2 cups water 12 oz. fresh crabmeat, drained and flaked 2 hard\-cooked eggs, chopped 1 cup chopped celery 1/4 cup plus 2 Tbsp. Chopped onion 1/4 cup plus 2 Tbsp. Chopped red pepper 1/4 cup sweet pickle relish 1/2 cup plain yogurt 1/4 cup mayonnaise 1 tsp. lemon juice 1/2 lb. snow peas Wash wild rice in 3 changes of hot water; drain. Combine rice and water in medium saucepan; bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until rice is tender. Cool. Combine rice, crabmeat, eggs, celery, onion, red pepper and pickle relish; stir well. Combine yogurt, mayonnaise and lemon juice in a small bowl; stir well. Pour over crab mixture; toss gently to coat. Cover and chill. Cook snow peas in boiling water for 2 to 3 minutes. Arrange snow peas on dish and place crab\-rice mixture in center. Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (you may want to half this recipe, as it makes a lot of dressing...) My notes: I often serve Spinach and Strawberry salad with a bottled Vidalia Onion dressing, too. VERY GOOD! White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1\-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tequilaberry's Salad Dressing: 1 cup Hellmann's Mayonnaise (not Miracle Whip!) 1/4 cup sugar 1/4 cup milk 1 pound bacon\-cooked until crisp and crumbled Salad Base: 2 pounds bagged Dole Salad Mix 1/2 head of cauliflower, cut in small pieces 11/2 cup shredded Parmesan cheese Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste. Toss together the Salad ingredients and pour the dressing on. Toss until well coated. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marilyn's Favorite Fresh Green Bean Salad 2 ears of fresh sweet corn (2 cups) Kosher salt Fresh ground black pepper 1 pound fresh green beans, trimmed 1/2 Vidalia or red onion, sliced thin 2 cloves garlic; finely minced and mashed 1/4 cup red wine vinegar 1/2 cup extra\-virgin olive oil 1 pint grape tomatoes; cut in half a hand\-full of fresh basil leaves; chopped Sprinkle corn with salt and pepper, drizzle with a little olive oil and place on a baking sheet. Roast corn in a 425° oven for 10 to 15 minutes until just tender. Remove corn to rack to cool then cut corn from cob. Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and simmer until beans are just tender but not too soft (4 to 5 minutes). If they are overcooked they will loose their vibrant color. Remove beans from hot water directly to ice water to stop the cooking and cool the beans. Remove to paper towels to dry completely. Place garlic in the bottom of a large bowl along with vinegar and a sprinkle of salt and pepper. While whisking, slowly pour in olive oil until all is well combined. When ready to serve, add corn, beans, onion, tomatoes and basil; toss and taste adding more salt and pepper if necessary. This is best serve right away. Inspired by recipe from Fine Cooking magazine. \*To mellow the flavor of red onion, place slices in a bowl of ice water for 10 or 15 minutes, dry on paper towels before adding to salad. Marilyn GW Clean the Refrigerator Salad Tuna, chicken, leftover salmon Chopped celery cold asparagus broccoli, either raw or cooked almonds, walnuts, or pecans raisins grapes apples etc. Make a dressing as follows: mayo \- the base soy sauce: a tablespoon or two lemon juice: one tablespoon Initially, it will curdle, but just keep whisking.

Yep, that's the one I have. Didn't think to post the whole thing on the thread! LOL

Hey, what can I say, it was Friday, and it was late....
Thanks Pat!

Linda