Broccoli Salad

Ingredients:
2 bunches broccoli , cut into small bite size pieces
1 cup raisins or craisins
1 lb bacon (I used pre-packaged bits from Costco)
Red onion (optional)
½ cup slivered almonds (or peanuts)

Mix above with broccoli bites

Dressing:
1 Cup mayonnaise
½ Cup sugar
2 Tbsp vinegar

Fluffy Lime Jello Salad

Ingredients:
1 (3 oz.) pkg. lime Jello
1 c. hot water (Heat up drained pineapple juice for part of liquid.)

Mix. Stir until well dissolved. Set until jelly-like consistency then carefully whip with electric mixer.

1/2 pkg. (4 oz.) cream cheese
1 can (15 oz.) crushed pineapple, drained
1/2 c. chopped pecans
1 c. whipping cream

Whip cream until stiff. Add cream cheese. Mix in Jello and blend thoroughly. Fold in pineapple and nuts. Put into a serving bowl and chill for at least 4 hours.

Grilled Corn Salad

Ingredients:
4 ears of fresh corn, grilled, (I took off 1 layer of the shucks, then grilled them over medium heat for 20-30 minutes, turning occasionally)
2 roma tomatoes, diced
half a green bell pepper, diced
1 small jalapeno, diced
1 avocado, diced
handful cilantro, chopped
juice of 2 limes
1 tablespoon vegetable oil
2 teaspoons honey
salt and pepper to taste

Directions:
To make the dressing: Put honey and lime juice in a small bowl and slowly whisk in the vegetable oil. Add salt and pepper.
To assemble the salad: Cut the corn off of the husks and place in a large bowl with tomatoes, bell pepper, jalapeno, avocado and cilantro. Toss with dressing. Check for seasoning. Chill until ready to serve. Serves 4.

Greek Salad

Ingredients:
For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano. Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve salad with the seasoned flatbread.

Crunchy Fruity Chicken Salad

Ingredients:
1 small rotisserie chicken, deboned and shredded
2 celery stalks, chopped
handful red grapes, sliced in half
1/2 cup lightly salted cashews
1/3 cup dried cranberries
1/4-1/3 cup mayonnaise
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
pinch cayenne pepper

Ingredients:
Mix all ingredients in a medium bowl and taste for seasoning; chill until ready to serve.

Bunco Salad

Ingredients:
3+ stalks of torn Romaine lettuce
1 medium apple (I used a gala)
1 medium pear
1/2 C dried cranberries
1 C chopped cashews
lemon juice
1/2 C shredded cheese (parm or swiss)

dressing:
1/2 C sugar
1/3 C cider or red wine vinegar
1 T onion powder
2 T poppyseeds
2 T lemon juice
1/2 t salt
2/3 C oil

Directions:
Peel apple and pear and cut into small cubes. Soak in lemon juice to keep from browning. Put all ingredients in a salad bowl, adding cashews just before serving.

Mix the dressing and add as desired. I found it made more dressing than was needed.

Summer Tortellini Salad

Ingredients:
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Chinese Chicken Salad

Ingredients:
4 split chicken breasts (bone-in, skin-on)
Olive oil
Kosher salt
Freshly ground black pepper
1/2 pound snow peas (or asparagus, sliced into thirds)
1 red bell pepper, thinly sliced
2 scallions, sliced diagonally
1 tablespoon sesame seeds, toasted
Dressing:
1/2 cup vegetable oil
1/4 cup rice wine vinegar (or apple cider vinegar)
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
Up to 1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
1. Preheat the oven to 350 degrees F.
2. Place the chicken on a sheet pan. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Let cool. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
3. Combine the chicken, snow peas and peppers in a large bowl.
4. Whisk the dressing ingredients, and pour over the chicken and vegetables. Add the scallions and sesame seeds, and season to taste. Serve cold or at room temperature.

Tomato & Cucumber Salad

Ingredients:
Tomatoes, halved or sliced
Cucumber, cut into chunks
Red Onion, sliced or chopped
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Directions:
Put all veggies into a bowl. Drizzle on EVOO and balsamic vinegar and sprinkle with salt and pepper. Mix well and let marinate for at least 20 minutes.

Souper Salad Fettucine Salad

Ingredients:
8 oz. Fettuccine
1/2 C. Light Mayo (NOT Miracle Whip)
1/2 C. Frozen Corn
1/4 C. scallions, chopped
1/4 C. Grated Parmesan Cheese
1/2 tsp. Garlic Powder
1 tsp. Fresh Cracked Pepper
Salt to taste

Directions:
Cook pasta according to directions. Drain. Mix pasta and corn in a bowl. Mix together the mayo, cheese, garlic powder, onions and pepper. Combine the pasta, and sauce, and mix well. Salt to taste. This is best if refrigerated for a couple of hours before serving.

Almond Zucchini Salad

Ingredients:

2 tablespoons olive oil

2 tablespoons thinly sliced almonds

1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline

Salt and freshly ground pepper

Few ounces pecorino Romano, thinly sliced (optional)

Directions:
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.

Pioneer Woman's Favorite Salad

Ingredients:
1 package linguine noodles, cooked, rinsed and cooled
1/2 to 1 head sliced napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (aka mung bean sprouts)
3 sliced scallions
3 peeled, sliced cucumbers
Lots of chopped cilantro- up to one bunch
1 can whole cashews, lightly toasted in a skillet

Dressing:
juice of 1 lime
2-3 tablespoons sesame oil
8 tablespoons soy sauce
1/3 c brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro

Directions:
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Toss with tongs or hands and serve on a platter.

Dressing keeps up to three days refrigerated before service, without cilantro.