This is the dressing I always use on cole slaw. It calls for wine vinegar, but I have also used cider vinegar. I also use low fat sour cream.

COLE SLAW DRESSING

4 tablespoons wine vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1 cup sour cream

Stir together first four ingredients until sugar is dissolved. Whisk in mayonnaise and sour cream until combined. Makes 2 cups.

Thanks for contributing to the thread Tobygirl!

Here's refreshing summer salad:

Chicken, Avocado and Orange Salad (Real Simple)

2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons orange juice
6 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 1 pound)
2 large navel oranges
1 small red onion, thinly sliced (about 1 cup)
2 (5-ounce) packages mixed salad greens, such as Bibb and radicchio, or romaine blend
1 firm, ripe avocado, peeled, pitted, and sliced

In a small bowl, whisk together the vinegar, orange juice, oil, salt, and freshly ground pepper until well blended.
Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside. Remove chicken and cool 5 minutes on a cutting board; slice into long strips.

Transfer warm chicken to a bowl and toss with a few tablespoons of the dressing. Season to taste with salt and freshly ground pepper.

With a sharp knife, remove orange peel and white pith from oranges; slice crosswise into thin rounds.

In a large bowl, toss onion and lettuce with remaining vinaigrette. Divide between bowls and top salads with the chicken, oranges, and avocado slices.

These are so good but not something you'd want to eat often since pork sausage is very high in fat.

Maple-Barbecued Pork Burgers

8 ounces pork sausage (preferably hot breakfast sausage) (I used Bob Evans Zesty Hot)
1/2 cup diced green bell pepper

2/3 cup bottled barbecue sauce
1 1/2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar

2 onion rolls, split
1/2 cup purchased coleslaw

Gently mix sausage and green bell pepper in medium bowl. Form into two 1/2-inch-thick patties. (Can be made 8 hours ahead. Cover and refrigerate.)

(I used 1 pound of hot breakfast sausage and 1 medium green pepper and made 4 burgers. I did NOT double the sauce - this makes plenty for 4 burgers. I used non-onion rolls and homemade coleslaw.)

Prepare barbecue (medium-high heat). Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well. Reserve 1/3 cup sauce to baste patties.

Grill rolls until lightly toasted. (I didn't grill the rolls.) Transfer to 2 plates. Grill patties 5 minutes. (I used my Griddler.) Turn patties over. Brush with sauce. Grill until cooked through, brushing occasionally with sauce, about 5 minutes longer. (I would wait until the burgers are completely cooked before brushing on the sauce since the sauce burns easily.) Place burgers on bottom halves of rolls. Top each burger with 1/4 cup coleslaw and top half of roll. Serve, passing remaining sauce separately.

pizza turkey burgers

1 lb ground turkey
1/4 bell pepper
1/4 onion
8 slices pepperoni
1 cup spaghetti sauce
2 TBS fresh parmesan

in blender or magic bullet blend pepper, onion and pepperoni until is almost a paste and add to turkey

add spaghetti and parmesan: blend well with your hands. Form into 4 or 5 patties (you decide) and grill or fry with a little olive oil.
Great in a bun or alone!

sprinkle with mozzerella or provolone to serve.