Brooke's Crab Salad

2 - 8oz bricks of cream cheese 
1 lb of imitation crab (sea blends is the best) 
the greens of 2 bunches of green onions (rinsed and sliced into rings) 

mix with your fingers and add 1-2 tablespoons of lemon juice. the longer it sets the better it gets. :)

Olive Garden Salad Dressing

8 oz of Paul Newmans Olive Oil and Vinegar dressing
one clove of peeled minced garlic (or a teaspoon of crushed garlic from the bottle)
1 tsp of dried basil
1 tsp of dried oregano
1 tbsp of sugar or 3 packets of sweet and low
add a dash of parmasan the powder kind in the green bottle

Allow to chill at least 24 hours prior to serving.

Grape Salad

8 oz cream cheese
8 oz sour cream
1tsp vanilla
1/2 cup white sugar

First mix cream cheese and white sugar. Then add vanilla and sour cream.

2 lbs green grapes
2 lbs red grapes
wash and dry completly then place in salad bowl.

Add cream cheese mixture to grapes. Then sprinkle 1/2 cup brown sugar on top with chopped pecans (toasted ones if you want). Chill at least one hour before serving.

Good Salad

This is truly a salad I could devour on my own. If you like the taste of a subtle Sesame Oil, this is the salad for you. I've used whole wheat noodles and less sugar than the recipe calls for and still LOVE LOVE LOVE it. A good way to get your spinach in if you don't like the taste.

25 servings

3 chicken breasts - cooked, chopped
1 lb rotini or small noodle - cooked, rinsed
1 lb baby spinach
5 green onions -chopped
1 c. sugared almonds

Dressing
1 c. mayo
1/2 c. sugar
3 T. sesame oil
3 T. vinegar
1/2 c. soy sauce

Sugared Almonds
2 T. butter melt in frying pan
1 c. almonds
1/3 c. sugar
cook over medium until sugar carmelizes - stir continually
spread on cookie sheet with wax paper

Roasted New Potato Salad

A fresh twist on an old favorite. This potato salad is flavorful and satisfying. It is a little labor intensive, but worth it.

1 1/2 pounds new potatoes (about 9 or 10) cut in half
5 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Fresh-ground black pepper to taste
1 1/2 cups green beans, trimmed and cut in half lengthwise
1 garlic clove, minced
1 Tablespoon sherry vinegar or red wine vinegar
1 small red onion, sliced thin
1 cup chopped parsely
2 plum tomatoes

Preheat oven to 425. Put potatoes in roasting pan. Drizzle with 2 tablespoons of the Olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for 40 to 50 minutes, or until tender. Let them cool for 10 to 15 minutes.

While potatoes roast, bring 1 quart salted water to a boil in a small saucepan. Add green beans and boil 1 to 2 minutes, no longer. Drain and rinse in cold water.

In a large bowl, combine the garlic, vinegar and 3 Tablespoons Olive oil. Add onion, parsley, tomatoes, and green beans.

Add potatoes to the bowl and then add remaining 1/2 teaspoon salt and pepper to taste. Toss well.

Tomato Salad

This is incredible with fresh tomatoes from the garden or the farmers market. Just be aware that it gets VERY juicy if it sits overnight.

5 tomatoes, Chopped
1 teaspoon salt
1/4 teaspoon thyme, Dried
1/2 cup vegetable oil
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 teaspoon basil, Dried
1/4 teaspoon pepper, Freshly Ground
6 tablespoons vinegar
1 large onion, Diced

Gently combine the tomatoes and onions.
Combine the remaining ingredients, mix well, and pour over tomatoes. Stir gently, let chill one hour before serving.

Tomato Mozzarella Salad

This quick fresh salad screams summer to me. I love taking this on picnics and potlucks.

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1 pint cherry tomatoes, halved
1 1/2 cups mozzarella cheese, cubed
1/4 cup chopped onions
3 tablespoons fresh basil, minced

In a bowl combine vinegar, garlic, salt and pepper whisk in oil. Add remaining ingredients toss to coat.
Cover and refrigerate for about an hour stir occasionally.

Spinich Salad w/ Candied Cashews

The cashews give the salad a nice sweet crunch. You can make your cashews ahead, and store them in an airtight container until needed to save some time at dinner.

For the Cashews
1/2 cup cashews (roasted is ok)
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)

Preheat oven to 300F (you can prepare your cashews several days ahead).
In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
Bake 15 minutes, then stir mixture.
Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).

For the Salad
8 ounces fresh baby spinach leaves, rinsed and dried
2 hard-cooked eggs, peeled and quartered
1/2 cup chopped baby portabella mushrooms (crimini)
1/4 cup dried cranberries, dried cherries or raisins
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons extra-virgin olive oil

Place spinach into salad bowl.
Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
Juice the lemon.
Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
Slowly add olive oil and whisk until dressing emulsifies.
Serve dressing over salad as desired.

Easy Avacado and Tomato Salad

This is a very simple, delicious way to get your omega-3s!

2 avocados, ripe
2 tomatoes, vine-ripened
1 lime, juice of, bottled lime juice is also fine
4 tablespoons olive oil
salt & fresh ground pepper

Cut the tomatoes into large chunks, approximately 3/4" cubed.
Cut the avocados in half and remove the pit. Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out.
Add olive oil, then salt and pepper to taste.

Latin Slaw

A slaw with a different taste from the normal mayo-based slaws. Great in the summer or when preparing a latin themed dinner. Preparation does not include refrigeration time of an hour or so.

1 cup cilantro, finely chopped
1 red bell pepper
1/2 cup olive oil
4 lemons, juice of
1 dash salt
1 large cabbage, shredded
1 cup chopped tomatoes

Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.

KFC Coleslaw

8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor is great for this!).

In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.

Asian Salad

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Tortellini Taco Salad

16 oz tortellini, cooked
1 can kidney or black beans, drained
1 tomato, chopped
1/2 green pepper, chopped
2 T chopped olives
1/2 c salsa
1/3 c thousand island salad dressing
1/2 t cumin

Mix salsa, thousand island, and cumin together. Set aside. Combine all other ingredients and top with dressing right before serving.

Best Foods Potato Salad

1 c Best Foods Mayo
2 T vinegar
1 1/2 t salt
1 t sugar
1/4 t ground black pepper
2 lbs potatoes (5-6 medium) cookes, peeled and cubed
1 c thinly sliced celery
1/2 c chopped onion
2 hard boiled eggs, chopped

Blend 1st 5 ingredients in large bowl. Stir in remaining ingredients.

Cover and chill

(I personally don’t really like eggs that well, and so I only put in 1 egg and add more celery. I also season with a little bit of Accent and Garlic Powder)

Crab Salad

Cook 1 pkg acini de pepe pasta in boiling water for 20 minutes. Rise in cold water until cool. Drain completely.

3-4 stalks celery, chopped
3 green onions, chopped fine
1 small pkg frozen peas
1 pkg frozen crab, cut into small pieces

Mix pasta with veggies and crab. Add ½ c “salad dressing”, ½ c mayo. Salt and pepper, accent, garlic and onion powder to taste. Mix well. If too dry, add more of preceding ingredients.

Mandarin Orange Spinach Salad

A good change up to regular lettuce salad for dinner.

1/4 c. sliced almonds
1 t. plus 1 T. sugar
1 large bag spinach
2 med. celery ribs - chopped
2 green onions - chopped
1 can mandarin oranges

cook almonds and sugar over low heat till sugar melts and nuts are toasted. mix remaining ingredients together in large bowl.

Right before serving, combine with dressing:
1/4. c oil
1/2 t. salt
2 T. sugar
2 T. vinegar
1 T. dried parsley
dash of pepper
dash of tabasco

SALAD

Veggie (broc/caulif/raisin)
macaroni
potato
ramen
green
taco
chef
tortellini
chicken
pasta
good salad