Broccoli Salad (Jannie)

Salad:

4 cups broccoli  - chopped                                              

1/2 cup craisins                                                      

1/4 cup bacon  - cooked and chopped                              

1 cup celery - chopped

1/2 cup cashews

1/2 cup red onion - chopped

Dressing:

2/3 cup Miracle Whip

1/2 cup sugar

2 TBS. cider vinegar

Mix together salad ingredients.  Mix together dressing ingredients and pour over salad.

Cobb Salad (Debbie)

1 stalk of romaine lettuce

1/2 cup of cabbage (sliced)

1/4 cup carrots (sliced)

Tomatoes (as much as desired)

2 - 3 hard boiled eggs - diced

3 - 4 strips of bacon - diced

1 small can of olives (sliced)

Croutons

Dressing of Choice

Cut up lettuce, cabbage, carrots, and tomatoes. Add to bowl. Add diced eggs and cheese. Add diced bacon. Add olives and croutons. Add dressing of choice.

Cucina! Cucina! Green Salad (Melodie)

1 head lettuce, chopped

1 2/3 cup diced chicken

4 Roma tomatoes chopped

5 oz. dry salami or chopped ham

3/4 cup grated Mozzarella cheese

1/2 cup parmesan or Provolone cheese

8.5 oz. (one small can) Chick peas or Garbanzo beans

1 bunch fresh basil - 1/3 cup chopped

1 bunch green onions

1 cup Italian Dressing

Mix ingredients in large bowl.  Toss with dressing.

Cucumber Salad (Debbie)

2 - 3 cucumbers (Persian cucumbers taste sweeter than a regular cucumber and are available at Trader Joes and you can use the entire container - usually about 6).

Cherry Tomatoes or Roma tomatoes

Carrots - diced

~1/4 cup of Corn

Lettuce

Brianna Strawberry vinaigrette dressing

Cut cucumber in small bite size pieces. Cut cherry tomatoes in half or dice Roma tomatoes. Dice carrots very small like a garnish.  Add as much as desired.  Add corn. Cut a little bit of lettuce and add to salad. Add dressing and mix until everything is coated.

Northwest Autumn Salad (Melodie)

Salad:

1 head red leaf lettuce

1 head Bibb lettuce

2 red delicious apples

3/4 cup glazed pecans chopped

3/4 cup blue cheese (or gorgonzola cheese), crumbled

Dressing:

1/2 cup walnut or vegetable oil

1/4 cup cider vinegar

2 TBS. Shallot, minced

2 TBS. Lemon juice, freshly squeezed

1 TBS. Maple syrup

1/4 tsp. Salt

1/4 tsp. Fresh ground pepper

Glazed Pecans:

1/8 to ¼ cup butter or margarine

½ to ¾ cup light corn syrup

2 TBS. water

1 tsp. salt

1 lb. pecans

(Line a baking sheet with foil and spray with Pam.  Combine butter, corn syrup, water and salt in a medium saucepan and bring to a boil.  Add pecans and stir to completely coat nuts.  Spread nuts evenly on lined baking sheet. Bake for 1 hour, stirring every 10 min.  Cool and serve.

Tear lettuce into bite-sized pieces and place in large salad bowl.  Cut apples into very thin wedges and place on top of greens.  Sprinkle pecans and blue cheese evenly over salad.  Mix dressing, and shake.  Drizzle dressing over salad, or use Raspberry Vinaigrette. Toss gently and serve immediately.

Spinach Salad (Melodie)

Salad:

1/2 cup sliced almonds                                           

3/4 cup sugar                                                        

1 bunch of spinach                                                 

2 heads romaine lettuce                                        

1 purple onion - sliced

3/4 lb. Mushrooms

2 cans mandarin oranges

1 lb. Cooked chopped bacon

Dressing:

1 1/2 cups vegetable oil                                         

2/3 cup white vinegar                                          

2 TBS. grated purple onion                                               

2/3 cup sugar

1 1/2 tsp. Salt

1/2 cup raspberry jam (frozen is best)

Prepare nuts by cooking nuts in frying pan with sugar.  Cook over medium heat until sugar coats the nuts.  You may need to add more sugar.  Mix together remaining salad ingredients in large bowl.  Blend dressing ingredients in blender until mixed.  Taste and see if more jam is needed or any raspberry vinaigrette.  Just prior to serving, pour over salad.  Top with nuts.

Strawberry Walnut Salad (Debbie)

1 head of romaine lettuce                                     

1 head of green leaf lettuce                          

1 lb. container of strawberries                     

3 green onion, chopped                               

1 avocado, diced            

Feta Cheese          

Chopped walnuts or sliced almonds    

Diced apple (opt.)

Briannas Strawberry vinaigrette dressing

       

Clean, rinse, and cut lettuces.  Add to bowl and cut strawberries and onion. Add to salad. Add avocado. Sprinkle feta cheese over salad. Add walnuts or almonds. Add apple (optional). Add dressing.

Nutty Salad (Debbie)

Salad:                                                                   

8 TBS. slivered almonds                                          

2 TBS. sesame seeds                                              

1- 8oz pkg. of shredded cole slaw                           

6 green onions, chopped                                      

2 pkg. Top Roman noodles                                               

Dressing:

1/2 cup vegetable oil

8 TBS. rice vinegar

4 TBS. sugar

2 tsp. salt

1 tsp. pepper

Mix together dressing ingredients.  Brown almonds and sesame seeds and set aside for 5-10 minutes and let cool.  Mix cole slaw and onions in large bowl, add almonds and sesame seeds. When serving, break top ramen noodles over mixture.  Pour dressing into mixture and mix again.