Layered Southwestern Salad

Layered Southwestern Salad

Layer in a trifle bowl or simply mix together:

2 heads Romaine Lettuce, washed & torn

3 tomatoes, chopped

1 can black beans, rinsed & drained

1 small red onion, chopped

1 cup shredded Monterey jack cheese

1 can corn with red & green peppers, rinsed & drained

1 can olives, drained & sliced

crushed tortilla chips (garnish)

Dressing:

1/3 cup cilantro

½ cup fresh lime juice

½ cup olive oil

½ cup sour cream

1 tsp. sugar

½ tsp. salt

½ tsp. pepper

Blend all of the dressing ingredients in a blender. Let everyone help themselves.

If you want this to be more of a main dish, purchase a rotisserie chicken & tear into bite size pieces. Add to salad mixture.

Tex-Mex Salad

Tex-Mex Salad

Hearts of romaine lettuce, shredded

fresh corn kernels

black beans

kidney beans

olives

avocado slices

grape tomatoes or sliced tomatoes

cheddar cheese, shredded

Toss all ingredients and serve with creamy cilantro dressing.

Creamy Cilantro Dressing

1 cup mayonnaise

1/3 cup milk

1/4 cup finely minced cilantro

2 t lime juice

1 t white wine vinegar

1 t sugar

1 t minced garlic

1 t minced onion

1/2 t salt

1/8 t black pepper

1/8 t cumin

Whisk the dressing together until smooth

Over night salad

Over night salad by Cathrine Dokos Morris

Layer in LG bowl or pan

1 bag of lettuce

green onions

red bell pepper

1 pkg of frozen peas (Sweet ones)

Cheddar Cheese

Real Bacon Bits

Ham and turkey chopped up

Black Olives

all this can be changed for what ever you like on a salad..

Red Wine Dressing

2 cups of Mayo

2 Tablespoons Red Wine Vinegar

2 Tablespoons sugar

The normal way is 1/2 of this but that is not enough dressing for me so I double it.

Cobb Salad

Cobb Salad from Healthy Calendar Diabetic Cooking Recipe book

Bag of Romaine lettuce or 8 cups chopped romaine lettuce
6 slices turkey bacon, chopped
1/2 lb boneless, chicken breasts, cooked and cubed
1 large tomato, diced
2-3 hard boiled eggs (or just whites), sliced
1/4 c. red wine vinegar
2 Tbs olive oil
2 tsp Dijon mustard

1. In large salad bowl, toss together romaine set aside.
2. Cook bacon until crisp. Arrange the chicken, tomato, egg, and cooled bacon over top of lettuce.
3. In a small bowl, whisk together remaining ingredients. Drizzle dressing over salad and toss to coat.

*Can adjust amounts of tossed in ingredients to desired taste
*Also yummy to throw in cucumbers, avocado, bell pepper, or chopped ham

Such a tasty, yummy, healthy dinner! We loved it- and they dressing was so tangy and wonderful!

Lettuce Wedge Salad & Bleu Cheese Dressing to Die For!!

Recipe from Rachel Betteridge 2010

Bleu Cheese Dressing:
½ - 1 cup crumbled bleu cheese
½ cup mayonnaise
½ cup sour cream (I use the light stuff)
¼ cup buttermilk
1/3 cup real lemon juice (1 lemon usually)
1 tsp. each: salt, sugar, black pepper, and Worcestershire sauce
Optional add-ins: dash of garlic powder and/or onion powder

Use an electric mixer and combine above ingredients and refrigerate for at least an hour.


Slice a head or two of iceberg lettuce into quarters through the stem end. Cut the stem off and arrange each quarter on a plate.

Spoon about ¼ cup of bleu cheese dressing over each lettuce wedge.

Sprinkle crumbled bleu cheese over the top of the dressing.

Additional toppings:
*Diced Tomato
*Crumbled Bacon
Crumbled Hard-boiled Egg
*Diced Red Onion and/or
Chopped green onion
*love these on it always!!


I Love this salad alone or with a nice steak!! I am not a big “Bleu Cheese” person, but I do LOVE IT when I eat it on this salad. The presentation of this dish is really neat too – it looks fancy!

Hope you enjoy it!

Fresh Corn Tomato Salad

Fresh Corn Tomato Salad by Rachel Betteridge


6 ears fresh corn, husked
2 cups red grape tomatoes, halved
1 bunch green onions (scallions), chopped
8 oz. mozzarella, cut into small cubes
1 ½ cups fresh basil leaves
3 TBS white wine vinegar
2 tsp Kosher salt
freshly ground black pepper
¼ cup extra-virgin olive oil

Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest at a steady stream, to make a smooth dressing. Shear off the corn kernels with sharp knife into a bowl. Toss in the tomatoes, onions and mozzarella. Pour vinaigrette over the salad and toss to coat. Cover and let sit for 15 min. or up to 2 hours. Before serving tear the basil over the salad and stir.

(hint = put mozzarella in freezer for a few minutes to firm up before cubing)

Gurkensalat (Cucumber Salad)

Gurkensalat (Cucumber Salad) by Ben’s Mission (1992-94)

2 large cucumbers
2 TBS onion, diced
2 large tomatoes, thinly sliced
1 ½ tsp. Dry Mustard
1 ½ Red Wine Vinegar
3 TBS milk
1 TBS olive oil
salt and pepper

Peel cucumber and cut into halves. Remove seeds and cut into very thin slices. Add onion and tomatoes. Mix mustard, vinegar and milk. Pour over cucumbers, add salad oil and mix well. Season with salt and pepper.

Curry Chicken Salad

Curry Chicken Salad by Heather Cook (UP 2002)

4 chicken breasts, cooked and cubed
2 celery stalks, finely diced
3 green onions, chopped
1 red apple, peeled and diced
1 cup red seedless grapes
2 cups cooked spiral pasta
4 oz cashews (optional)

SAUCE:
¼ cup mayonnaise
¼ cup miracle whip
1 T cream
1/8 tsp. Curry powder
¼ tsp salt
dash garlic powder

Mix together and chill. Just before serving, toss in cashews.

Frog Eye Salad

Frog Eye Salad (Ben’s favorite!) by Beth McNaughton

Cook "Acine de Pepe" pasta, then drain and cool.

Mix together:
1 cup sugar
2 TBS Flour
1 ¾ cup pineapple juice
2 beaten eggs

Cook until thickened and then cool.

3 cans Mandarin oranges (drained)
2 large cans chunked pineapple (drained)
1 large can crushed pineapple (drained)
1 large cool whip

Optional:
Coconut
Grapes
Mix all together and add 1 cup miniature marshmallows. Let cool in fridge for several hours or overnight. Serves 15-20.

Three Bean Salad

Three Bean Salad by Julie Berry

1 can 16 oz green beans (drained)
1 can 16 oz wax beans (drained)
1 can 16 oz garbonzo beans (drained)
1 can 16 oz kidney beans (drained)
¼ cup slivered green pepper
8 green onions sliced

1/2-1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp salt

In a large bowl that has a lid, combine all of the beans, pepper and onions. In a small bowl combine remaining ingredients, stir until the sugar is completely dissolved. Pour over bean mixture. Cover and chill for at least 5 hours, put lid on and turn upside down, shake 3 or 4 times before serving.

Taco Salad

Taco Salad by Rachel Betteridge

1 lb lean hamburger, cooked
1 taco seasoning pkg.
1 can black beans
1 -2 heads Romaine lettuce
1 bunch green onions, chopped
1 bunch cilantro, chopped


4-6 Roma tomatoes, chopped
3-4 peppers (red, orange, yellow or green)
Fritos corn chips
Cheddar cheese, shredded
Sour cream and salsa – equal parts mixed for dressing

Nutritious and VERY delicious!

Spinach and Strawberry Salad

Spinach and Strawberry Salad by Rachel Betteridge 2006

Combine:
6 cups spinach
1 ½ cups sliced strawberries
1 TBS sunflower seeds
1 sm red onion, thinly sliced

1 head radiccio, washed, leaves separated
1/3 cup enoki mushrooms (2 oz)

Dressing:
1 TBS seasoned rice wine vinegar
2 TBS honey
2 tsp Dijon mustard
sea salt and pepper

To serve, pour dressing over salad and toss. Place one radiccio leaf on each plate. Place one cup of salad in each leaf and garnish with mushrooms.

Spinach–Bacon Salad

Spinach–Bacon Salad

1 head lettuce, broken up
1 bunch spinach, broken up
¼ cup cottage cheese
½ lb swiss cheese, grated
½ lb bacon, cooked and crumbled
1/3 purple onion, sliced thin
½ lb fresh mushrooms sliced

Dressing:
1 TBS poppy seed
1 tsp. salt
½ cup sugar
1 TBS dried, minced onion
1 ½ tsp. Dry mustard
1 cup olive oil
½ cup vinegar

Do not toss together until ready to serve. Serves 8-10.
(Or pour salad dressing on individual salad at table, so leftovers stay fresh in fridge).

Southwestern BLT Salad

Southwestern BLT Salad by Rachel Betteridge 2006

1 -2 heads Romaine lettuce
½ + cup bacon pieces
2 Roma tomatoes, chopped
4 green onions, sliced
1 cup Monterey Jack cheese
2 TBS cilantro
2 small flour tortillas buttered and baked, cut into thin strips.
Ranch Dressing

Toss and serve – yum!

Broccoli Salad

Broccoli Salad

½ cup Sunflower seeds (roasted and salted)
1 pkg. broccoli stems, chopped
½ cup toasted almonds
4 green onions, sliced

Dressing: (mix and refrigerate the night before)
½ cup canola oil
3 TBS sugar
3 TBS seasoned rice vinegar
1 pkg top roman with chicken oriental seasoning

Add uncooked noodles, smashed, just before serving.

Jenae’s Green Salad with Lemon Dressing

Jenae’s Green Salad with Lemon Dressing Jenae Westhoff

2 torn heads of Romaine Lettuce
2 cups tomatoes (Cherry, Roma) (I like tomatoes and so I had 4 cups)
1 cup grated Swiss Cheese
2/3 cup parmesan cheese
1/2 pkg crispy fried bacon, crumbled
2/3 cup slivered almonds

Dressing:
Juice from 1 lemon
(Sunday I used 4 Tbs. lemon juice but usually I use more like about 6 to 10 Tablespoons. I just like it extra lemony)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt or 1/4 tsp. powdered garlic
(I also like more garlic than this, about 1/2 tsp. powdered garlic but Sunday I think I only used 1/4 tsp. pwd. garlic)
3/4 cup canola oil
(can use Olive oil if you like that flavor but it is definitely stronger, I like it okay but my kids don't care for the olive oil taste)

Mix the dressing and pour on the salad right before serving. Toss and serve.

HOUSTON'S HONEY MUSTARD DRESSING

HOUSTON'S HONEY MUSTARD DRESSING

1 c Olive oil
1/4 c Cider vinegar
1 1/8 c Honey
1/2 Jar Dijon mustard
1 ds Garlic salt (generous)
3/4 c Mayonnaise

Mix all ingredients together with wire whisk until mayo can't be seen.
Refrigerate several hours.

Great also as a dip with chicken fingers and as a spread on ham or turkey
club sandwiches.

Hot Chicken Salad

Hot Chicken Salad

4 chicken breast, baked.
Potato chips
1 ½ cups grated cheese

Mix together:

2 cups sliced celery
2 cups water chestnuts
2 tsp. Onion
½ tsp. Salt
1 cup sliced almonds

Add:
1 c. Mayonnaise
2 TBS lemon juice
2 cans Cr. of Chicken Soup

Mix all together with cut up chicken. Put into flat baking dish. Spread with grated cheese and crushed potato chips on the top. Bake 450 for 30 minutes.

Frog Eye Salad

Frog Eye Salad

Mix together: //// Cook “Acine de Pepe” pasta,
1 cup sugar ///// then drain and cool.
2 TBS Flour
1 ¾ cup pineapple juice
2 beaten eggs

Cook until thickened and then cool.

3 cans Mandarin oranges (drained) //// Optional:
2 large cans chunked pineapple (drained)//// coconut
1 large can crushed pineapple (drained) //// grapes
1 large cool whip

Mix all together and add 1 cup miniature marshmallows. Let cool in fridge for several hours or overnight. Serves 15-20.

Curry Chicken Salad

Curry Chicken Salad

4 chicken breasts, cooked and cubed
2 celery stalks, finely diced
3 green onions, chopped
1 red apple, peeled and diced
1 cup red seedless grapes
2 cups cooked spiral pasta
4 oz cashews (optional)

SAUCE:
½ cup mayonnaise ¼ tsp. Curry powder
½ cup miracle whip ½ tsp salt
2 T cream dash garlic powder

Mix together and chill. Just before serving, toss in cashews.