Salad Recipes

Broccoli and Cauliflower Salad

1 to 2 lbs broccoli and/or cauliflower
1/2 cups diced celery and/or carrots
1 16 oz pkg frozen peas, thawed

2 cups mayo (not Miracle Whip)
1/4 cup sugar
1/4 cup shredded parmesan cheese
2 tsp white vinegar
1 tbsp chopped or grated onion (onion powder can also be used)
salt and pepper to taste

Chop florets off of broccoli and/or cauliflower.  Mix dressing and stir into veggies gradually, until you get the desired consistency.  Just before serving, mix in some bacon bits and/or
sunflower seeds.

Cabbage-Chinese Chicken Salad

1 cup slivered almonds
2 tbsp sesame seeds
3 chopped green onions
1/2 head cabbage, chopped
2 pkgs Top Ramen noodles
2 cups cooked chicken, chopped
1/3 cup oil
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Brown broken dry noodles in 2 tbsp oil.
Add nuts and seeds to brown.  In bowl,
combine cabbage, onions, and chicken.
Add ramen mixture.  Mix remaining oil,
vinegar, sugar, and season packets. 
Pour over salad.  Toss gently and enjoy! 

Broccoli Salad

2 cups broccoli, cut into small pieces
1 cup honey roasted peanuts or sunflower seeds
1 cup raisins
1/2 onion, sliced very thin
4 slices bacon, cooked crisp and crumbled (or use bacon bits)

1/2 cup mayo
1/4 cup sugar
2 tbsp vinegar

Stir together the dressing and add to the salad ingredients an hour or so before serving.  Add peanuts just before serving so they don't get soggy. 

Cabbage Slaw

1 medium cabbage, slice thinly
2 rounded tbsp chopped sweet onion
1/2 cup chopped fresh parsley
1/2 cup, plus 2 tbsp, mayo
3 tbsp milk
1 tbsp lemon juice, or to taste
salt and pepper to taste

Mix cabbage, onion, and parsley in large bowl.  Thin the mayo with milk, and stir in lemon juice.  Pour mixture over cabbage, add salt and pepper, and mix thoroughly.  If you make the slaw ahead of serving time, hold off salting until just before serving.

Cucumber and Sweet Onion Salad

Slice the cucumber and onion into rounds (do not peel cucumber)

3 tbsp mayo
1 tsp white vinegar
1 tsp sugar

Mix all together and serve immediately.

Cilantro Cole Slaw

1/4 to 1/3 head cabbage
2 tbsp chopped fresh cilantro
1 green onion, sliced or minced
1 tsp chopped jalapeno, to taste
1 tbsp mayo

1 tbsp lime juice
1/2 tsp cumin seed, or 1/4 tsp ground cumin
salt and pepper to taste 

Shred or chop the cabbage.  In a medium bowl, combine the cabbage with all the remaining ingredients. 

Corn Salad

1/4 cup lime juice
1 tbsp honey
1 green chili pepper, chopped fine
3 tbsp fresh chopped cilantro
1/4 tsp salt
3 to 4 ears corn, chopped from cob
1 1/2 cup baby spinach leaves
1 tomato, chopped
3/4 cup chopped cucumber

In a large bowl, whisk together honey and lime juice until well combined.  Stir in chili pepper, cilantro, and salt.  Add corn to mixture.  Stir in spinach, tomato and cucumber.  Serve immediately. 

Green Bean Salad with Walnuts

1/4 cups coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
freshly ground black pepper
1 1/2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (about 1/2 cup)

Toast the walnuts in a dry, heavy skillet
(preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Be careful not to over toast them, as they will burn quickly once toasted.  Immediately transfer the nuts to a dish to cool.  Bring a large pot of water to boil.  Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.  Transfer the beans to a colander in the sink and run cold water over them.  Trim the beans if necessary.  Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.  In a small bowl, whisk the lemon juice and olive oil until well combined.  Pour this mixture over the beans and toss until well coated.  Transfer the salad to a serving platter or to individual plates.  Scatter the Parmesan shavings on top.

Lettuce and Blueberry Salad

1 head butter lettuce (or any leaf lettuce)
1/2 pint blueberries

sugared walnuts (see Candied Walnuts recipe)
1/2 medium sweet onion, finely sliced

1/4 cup raspberry vinegar
1/4 cup sugar
3 tbsp oil

Toss together torn lettuce, blueberries and onion.   Cover and refrigerate.  Just before serving, stir together dressing and toss with salad.  Top with walnuts and serve immediately.

Summer Veggie Pasta Salad

1 eggplant, cut into quarters lengthwise
2 summer squash, cut in half lengthwise, then into 1/2 inch pieces
1 sweet pepper, cut into bite size pieces
1 sweet onion, cut into 1/2 inch pieces
3 tbsp olive oil

1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt and pepper

8 oz short fusilli pasta, cooked al dente
1 pint cherry tomatoes
1/2 cup fresh basil
1/3 cup fresh parsley
8 slices prosciutto
Shaved Parmesan cheese

Coat eggplant, pepper, squash and onion generously with olive oil and roast in oven or on grill.  Cut eggplant into 1/2 inch pieces.  Combine dressing ingredients.  Toss pasta with cooled veggies, tomatoes and herbs.  Toss
with dressing and top with prosciutto and Parmesan.