Greek Salad Dressing

1/2 cup olive oil
1 /2 cup vegetable oil
3 tsp minced garlic
3 tsp dried oregano
3 tsp dried basil
1/2 tsp sea salt
1 1/2 tsp onion powder
2 tsp Dijon mustard
3 Tbl red wine vinegar
2 tsp sugar
fresh ground black pepper, to taste

Combine, cover and chill until ready to use.

Olive Garden Salad

1 -12 oz bad iceberg garden salad
1/4 small red onion, sliced paper-thin
6-12 pitted, sliced black olives
6 milk pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing ( in a bottle or a recipe)
grated parmesan cheese, to taste
black pepper, to taste

In  large salad serving bowl, toss together the lettuce mix, onion, olive, pepperoncini, tomato, crouton.  Add dressing and toss to combine.
Serve with fresh parmesan and black pepper to taste.

Broccoli, Bacon and Grape Salad

Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15

1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels.  Crumble and set aside.

7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste

In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.

Add broccoli, cauliflower, and grapes.  Add 2/3 of the cooked, crumbled bacon.  Stir to combine.
Cover and chill in the refrigerator for at 1 hour.  Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.

Spaghetti Salad

From Annette Herzog

Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.

1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well.  Transfer to a large bowl.

1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish


In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.

KFC-style Cole Slaw

Dressing:
1/2 cup vegetable oil
1 cup Miracle Whip
1/4 cup tarragon vinegar
1/2 tsp salt
3/4 cup - 1 cup sugar, to taste
Mix until well blended.

Mix together:
2 1/2 lb. grated cabbage
1 carrot, grated
1/4 small onion, grated

Pour dressing over cabbage mixture and stir well.  Refrigerate until serving.

Glorified Rice

From Alpha Hanson (Shirley's aunt in Lake Mills IA)
Marvyl and Hans served this every Sunday for the smorgasbord in the Home Town Cafe.

In bowl, combine:
1 box lemon jello, prepared, chilled until set, whipped
1 cup cooked rice
1 cup cream, whipped
1 small can crushed pineapple, drained
1-2 cups mini-marshmellows

Can also use bananas, grapes, cherries, nuts, etc. as desired.
Chill.

Christmas Cranberry Salad

Grandma Arlene Evans made this every holiday!

Serves 18-20

In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.

2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool

In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.

Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.

Heritage House Spinach Salad

From Shirley Evans

1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)

Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.

Toss salad ingredients.  toop with onion, egg and bacon.
Pour on dressing.

Strawberry Spinach Salad

From Shirley Evans

3/4 c. canola oil
1/3 c. red wine vinegar
1 Tbsp. dry minced onion
1/2 c. sugar
1 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. poppy seeds
10 oz. baby spinach leaves
2 c. sliced strawberries
1/2 c. toasted pecans

Mix oil, vinegar, onion, sugar, mustard and salt in blender until slightly thick, about 1 minute. Mix in poppy seeds by hand.

To serve, pour dressing ovr spinach and strawberries and toss. Top with pecans.

Cookie Salad

From Shirley Evans

2 small pkg. instant vanilla pudding
2 c. buttermilk
1 can drained fruit cocktail
1 can drained crushed pineapple
1 can drained mandarin oranges
16 oz. Cool Whip
1 pkg. Keebler Striped Cookies, crumbled

Mix buttermilk with vanilla pudding mix until thick. Stir in fruit and Cool Whip. This portion can be made in advance.
Stir in cookies just before serving.

Ranch Dressing

From Andie Evans

Prep Time:15 minInactive Prep Time:--Cook Time:--Level:--Serves:about 1 1/3 cups

Ingredients
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
Directions


Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

Crab, Mango and Avocado Salad

From McCormick & Schmicks

Posted by Andie Evans

The key is to build a tower using a ring mold (available in specialty cookware stores--or cut the top and bottom off a soup can) to form the salad tower. If you can't find the pomegranate reduction, use a light syrup or boil down pomegranate juice until it makes syrup.

Yield: 4 servings

3/4 c. diced mango
3/4 c. diced avocado
10 oz. canned crab
4 Tbsp. pomegranate reduction
4 Tbsp. chive oil (see below)
1/2 c. micro greens tossed in a small amount of the citrus vinaigrette

To create the tower, place a 2-inch ring mold on a salad plate. Spoon 2 heaping tablespoons of diced avocado into the mold. Layer 2 heaping tablespoons of diced mango on top of the mango. Finish with 1-1/2 oz. of crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on the top of the tower, apply pressure, and gently slide the ring mold up and off the salad. Rinse and dry the mold before moving on to the remaining plates.

Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette and chive  oil on the plate and around the tower.

Chive Oil
1/2 c. vegetable oil
2 bunches fresh chives

Blend the chives and vegetable oil in a blender for 5 minutes. Place the finished oil in a squirt bottle and set aside. This oil may be made ahead of time.

Salad Lyonnaise

From Andie Evans
Makes 4 servings

This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.

olive oil
1 tablespoon butter
1 garlic clove, finely chopped
1/2 baguette, cut into cubes (or any other kind of yummy bread)
fine sea salt
freshly ground black pepper
4 strips bacon
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
4 large eggs
1 teaspoon white vinegar
8 ounces frisée, torn into pieces.

To make croutons, warm 1 tablespoon olive oil and butter in a sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.

Wipe out pan and return to medium-high heat. Add bacon and cook until all fat has rendered and bacon is crisp. Remove bacon to plate. Reserve remaining fat in the pan.

Crack each egg into an individual ramekin. Prepare a bowl of ice water.

Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.

In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add frisée and toss to coat.

Divide the greens among four plates. Top each salad with croutons. Crumble 1 strip bacon per plate.

Carefully remove eggs from water bath and blot with a paper towel. Remove any lacy edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.

Best BLT Salad

From Andie Evans
Time: 25 minutes

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• Crouons
• For the bacon:
• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Minted Fruit Salad

From Dana Schrader
Time:25 minutes
Yield: 8 servings

10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
1 lime, juiced (about 1/4 cup)
2 tablespoons orange liqueur (recommended: Cointreau)
2 tablespoons finely chopped fresh mint leaves

Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

BLT Pasta Salad

From Andie Evans
Time: 42 minutes
Makes 4 servings

12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions


Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.

Jeweled Fruit Salad

1 pint fresh strawberries, sliced
1 1/2 c. green grapes, halved
1 can mandaran oranges
1 c. fresh blueberries
1 c. fresh raspberries
1 medium kiwi, peeled and chopped

Dressing:

1 c. (8 oz) vanilla yogurt
2 Tbl. orange juice
1 Tbl. mayo
1/2 tsp. grated orange rind