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This Month's Recipe Theme - SALADS of all and any kind.
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ribb.gif (2936 bytes)Who Won?

A WOWsie Welcome to our new cook, Waldine!

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My Greek Salad
1 head Romaine lettuce; torn up
1 tomato; seed, dice
1 c shredded carrots
1 sm purple onion; quarter, slice
1/2 green pepper; small slices
1 sm can sliced black olives
1 container crumbled Feta
Dressing of choice*
*(I use a Vidalia Onion Dressing which can be purchased at Sam's). Toss all ingredients and serve with dressing.

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1 head cauliflower
1 can black olives
6 green onions, chopped
Hidden Valley Ranch Dressing mix
Cut up cauliflower, olives, and onions and place in serving dish. Prepare Hidden Valley Ranch dressing mix per instructions on pkg. Pour over vegetables and mix thoroughly. Refrigerate until ready to serve. This is also really good with other veggies like.....cucumbers, tomatoes, celery, broccoli.....the list is endless!! Yumm!

1 box lemon jello
1 cup boiling water
1 small cucumber, finely diced
1 small onion, diced
1 cup cottage cheese
1 cup Miracle whip salad dressing
1 tsp. vinegar
Mix boiling water with lemon jello and cool. Once cooled, add remaining ingredients and mix well. Refrigerate until set.

(The vegetables marinate for a long time--this is probably one of the few recipes you have that you must start three days in advance--but the savory results are worth waiting for)
1 bunch of broccoli
1 red onion, sliced thin
2 tomatoes, cut in eighths
1 lb. fresh mushrooms, sliced
1/2 cup canola or olive oil
1/2 cup vinegar
1 tsp. sugar
1 tsp. seasoned salt
1/2 tsp. black pepper
Cut broccoli into bite-size pieces; peel stem and slice into pieces. Combine all vegetables in a covered bowl or large zip-lock bag. Combine remaining ingredients and pour over vegetables. Stir twice each day. Serve on the third day.

Combine and refrigerate overnight
1/2 lb. mushrooms
1 medium purple onion
1 c. vinegar
1/2 c. sugar
1 Tbs. poppy seeds
1 1/2 c. oil
1 tsp. salt
Toss with marinade when ready to serve
1 pkg. fresh spinach
1 head lettuce
1/2 lb. swiss cheese, grated
1/2 c. cottage cheese, rinse
1 lb. bacon, cooked; cut up small

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Caesar Salad
3/4 c.extra-virgin olive oil
4 T. lemon juice
1T. red wine vinegar
1 T. dijon mustard
1 T. Worcestershire sauce
1 clove garlic, minced
2 T. anchovy fillets, minced (very optional!)
1/8 t. salt
dash fresh ground pepper
1 t. capers
3 to 4 small or medium heads of Romaine lettuce, torn into bite-size
1/3 c. Parmesan cheese,(freshly grated), and
garlic croutons
Combine dressing ingredients together in food processor (or blender) until well blended. Place lettuce in bowl...toss with dressing, then top with cheese and croutons.

Cashew Salad
1 head of lettuce
1 lb. bacon, fried, and crumbled
10 oz. salted cashew, chopped
8 oz. finely gated Swiss cheese
Mix dressing ingredients together, store in covered container and chill overnight. Toss salad ingredients and add dressing just prior to serving: Dressing:
1 c. Miracle Whip (not mayonnaise)
1/3 c. white sugar
1/3 c. white vinegar
2 t. Dijon mustard
1 T. celery seed

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Martha's Vineyard Salad
On each serving plate place a mixture of Red leaf, Boston and bibb lettuce .
Sprinkle on: 2 T crumbled bleu cheese
2 T pine nuts
several slices of red onion
Dressing: 1/2 cup raspberry vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
1 1/2 t salt
3 1/2 t Dijon mustard
1 t tarragon leaves

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Wendy's Lime Jello Salad
2 pkgs. (small) Lime Jello
2 cups boiling water
1-16 oz can pineapple chunks with juice
1 cup evaporated milk
1 cup mayonnaise
1-8 oz. carton small curd cottage cheese
Mix jello with water until totally dissolved. Put remaining ingredients in the blender and process for just a few seconds for a smoother texture. Stir into jello and refrigerate. The measurements don't need to be exact. A tablespoon here or there won't matter! Also, you can substitute low or non fat products or sugar free jello!

Turkey Waldorf Salad for Tea Sandwiches
2 cups diced apple (Delicious is a good choice)
1 cup diced turkey breast
1/2 cup chopped celery
1 Cup mayonnaise mixed with 1/4 cup sugar
2 dozen small croissants, sliced in half lengthwise.
Mix ingredients together. Spoon into croissants. Serve immediately (can be held a few hours).
(You could also fill savory cream puffs or crepes with this mixture)
Makes 24 servings

Spinach Salad Vermillion
1 1/4 lbs. spinach
1/2 lb. sliced mushrooms
3 hard-cooked eggs, chopped fine
½ cup grated Parmesan
6 bacon slices
2 tsp. Dijon mustard
1 tbsp. sugar
½ cup sherry vinegar (substitute 2T sherry + enough white wine vinegar to make 1/2 cup)
½ tsp. salt
½ tsp. freshly ground black pepper
½ cup olive oil
6 green onions, chopped
Remove stems from spinach leaves, and tear into bite-sized pieces. Place into heat proof salad bowl. Add mushrooms, eggs, and cheese. Cook bacon slices until crisp. Remove from skillet, and crumble bacon into salad bowl. F Heat drippings over medium heat; whisk in mustard and sugar; whisk while cooking for 1 minute. Pour in vinegar, and whisk until sugar dissolves. Add salt and pepper. Add olive oil in a steady stream, whisking constantly. Stir in green onions, and immediately invert skillet over greens in the salad bowl. Leave in place 1 minute to wilt salad. Remove skillet, toss salad well, and serve immediately. F Serves 6 to 8.
Fresh Tomato Basil Dressing
4 Roma tomatoes, quartered
15 fresh basil leaves
1\2 cup mayonnaise
1\2 cup balsamic vinegar
Salt to taste
F Puree all ingredients in a blender at high speed until smooth.
Makes 2 cups.

Southwestern Black Bean Salad
1 can (16 oz.) Black beans
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 small jalapeno pepper, peeled, seeded and finely chopped
½ cup frozen cut corn, thawed
¼ cup chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt to taste
FMix together and allow flavors to blend at least 30 minutes.
Good with any southwestern or mesquite flavored grilled foods.

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1 Sleeve saltines
1&1/2 cups mayonnaise
1 large tomato, finely chopped
1 hard boiled egg, finely chopped
3 green onions, finely chopped
Crush crackers. Mix all ingredients and serve immediately.

2 med. cucumbers
2 Tbs. mayonnaise
1/4 c. diced onion
lettuce leaves
1 twelve oz. carton
chives, optional
small curd cottage cheese
chop cucumbers, pat with paper towel to remove excess moisture. Combine cucumber, onion, cottage cheese and mayonnaise, mixing well. Serve on lettuce leaves. Garnish with chives if desired.

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Tuna Crunch Salad
Tuna Crunch Salad
1- 6 1/2 oz can drained tuna
1 C. chopped celery
1 C. coarsely grated carrots
1/2 C. chopped green onions
1/2 C. chopped green peppers
1 C. grated cheese
3/4 C. mayonnaise
1 T. vinegar
1- 2 1/2 oz can shoestring potatoes
Combine all ingredients except shoestring potatoes.
Add potatoes just before serving.Serve on leaf lettuce.
I triple the recipe~~~leftovers are good! Enjoy!

Taffy Apple Salad
(10 Servings)
1 T. flour
1/2 C. sugar
1 egg
2 T. apple cider vinegar
1-8 oz can crushed pineapple, drained. Reserve juice
4 C. red Delicious apples, unpeeled, diced
1 C. salted, shelled peanuts
1-8 oz carton Cool Whip
Combine flour & sugar in small sauce pan
Beat egg & add to flour mixture.
Add apple cider vinegar & reserved juice.
Stir & cook over low heat 'til thick.
Pour cooled dressing over apples, nuts & pineapple.
Mix in cool whip
Garnish with peanuts & apple slices.
I like to serve this in a large apple shaped dish. It is always a hit because it is so good!!!

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Chicken Noodle Salad
1 (3 ounce) package ramen noodles, crushed
2 tablespoons butter, melted
1/2 cup, hulled sunflower seeds
3 cups shredded bok choy (get it in the produce section - it's like a cabbage/lettuce)
5 green onions, sliced
1 cup chopped cooked chicken breast
1/2 cup waterchestnuts, sliced
12 snow peas (can use 1/2 cup frozen green peas)
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 T lemon juice
In a large bowl, combine the noodles, butter, & sunflower seeds. Toss evenly to coat and spread over cookie sheet. Bake at 350 until noodles are golden brown, (about 7 min.)
In a large bowl combine noodle mixture, bok choy, green onions, chicken, water chestnuts and peas.
Toss with Dressing:
Blend together the oil, vinegar, soy sauce, sugar and lemon. Pour over salad and toss to evenly coat. Serve chilled.

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Fresh Fruit Salad
1 container (8 oz.) plain lowfat yogurt
1/4 cup frozen concentrate orange juice, thawed
1 can (15 oz.) juice-packed pineapple chunks, drained
1 large orange, peeled and sectioned and seeded of course if it has seeds!
1 cup red seedless grapes cut into halves
1 cup green seedless grapes
1 apple, cored and chopped
1 banana sliced

In a small bowl blend yogurt and orange juice concentrate. In large bowel, combine remaining ingredients. Add yogurt mixture and toss to coat. Cover and chill thoroughly. Toss gently before serving. Be sure to keep leftovers refrigerated!!

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Priscilla's Spinach Salad
Wash and drain fresh spinach or use the prepackaged spinach that you can buy fresh in a plastic bag.
Boil 3-4 eggs and fry 6-8 strips of bacon and drain.
Slice hardboiled eggs over spinach just before serving and crumble bacon over all.
Very special ingredient - Wishbone Red Wine Vinegarette Dressing - no substitutes,   this one is absolutely the best one I have found.
Toss salad with Red Vinegarette Dressing (either cold or slightly heated in microwave) and garnish top with separated slices of purple onion. This will wow your guests and only takes minutes to prepare.

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Strawberry Salad
1 head of Romaine lettuce
1 head of Boston lettuce
fresh spinach (for color)
1 pt of sliced strawberries
1/2 c. chopped walnuts, toasted
4 oz. Monterey jack cheese, shredded
Toss & add dressing.
1 c. oil
3/4 c. sugar
1$ tsp. pepper
1/2 tsp. salt
1/2 c. red wine vinegar
2 cloves garlic, minced
1/2 tsp paprika

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My recipes this month are from - The Carbohydrate Addict's Life span Program very good for use with our Cowsie Wowsie program. These are all from the book that is meant to reduce your carbohydrate intake and help you loose weight. Authors of the Carbohydrate Addict's Diet - Dr.'s Richard and Rachael Heller. I have that book too. Now to get on with it and use it!

Chef's Salad
A wonderfully satisfying and filling lunch or unusual dinner salad. Serves
3 cups torn lettuce (or greens of choice)
1 cup cooked chicken or turkey, cut into thin strips*
1 cup cooked roast beef or ham*
1 cup hard cheese cut into thin strips
6 to 8 large lettuce leaves
4 hard boiled eggs, cut in half lengthwise (optional)
8 pitted olives, black or green
Coarse black pepper to taste
Favorite Salad Dressing.
In a large bowl, combine the lettuce, poultry, beef or ham, and cheese. Toss gently.
Line another large bowl with the lettuce leaves, add the salad mixture and eggs, cut side up.
Garnish with radishes and olives, pepper to taste, and serve with your favorite dressing.
*For Craving-Reduced Meals or Snacks, use only meats and poultry that are home-made or that you are certain no added sugars or fillers. In addition, note that many deli varieties of these meats and poultry may contain added MSG, so avoid these as well.

Italian Mozzarella Salad with Dressing
A refreshing salad that is fun to make and eat. You can vary the recipe to taste. Serves 3-4
1 cup diced celery
1 cup diced green pepper
1 cup sliced mushrooms
1 cup small mozzarella cheese slices
3 tablespoons wine or white vinegar
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. mayonnaise*
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
Ground black pepper to taste.
In a large salad bowl, combine the celery, pepper, mushrooms, and
mozzarella. Set aside.
In a small bowl, combine the vinegar, olive oil, lemon juice, mayonnaise, thyme, basil, and oregano; mix thoroughly. Pour the dressing mixture over the salad and toss until the mixture is uniformly distributed. Pepper to taste. May be served immediately or chilled for later use. * Do NOT use low fat mayonnaise for Craving Reducing Meals or Snacks as low-fat varieties of mayonnaise often contain added sugars. For an easy low-fat Craving Reducing mayo alternative, thin regular mayo with a little water at a time and mix well.

Fresh Seafood Salad
A cold seafood salad that makes a complete tasty Craving Reducing lunch or snack or a wonderful starter for your Reward Meal. Serves 3-4
2/3 pound medium shrimp, shelled and deveined.
1/4 pound sea scallops
1/4 pound fresh codfish, monkfish or other fish of choice
1/2 cup coarsely chopped cucumber
1/2 cup chopped celery
1/2 cup chopped scallions (green onion)
Coarsely ground black pepper to taste.
Favorite Salad Dressing
Boil, broil or sauté the shrimp, scallops, and fish. Cool.
In a large bowl, combine the cooled shrimp, scallops and fish.
Add the cucumber, celery scallions and pepper.
Add your favorite dressing and toss lightly, cover and chill for 2 hours.
Serve on a cool bed of large lettuce leaves.

Garlic Dressing
An aromatic salad dressing that is a tasty complement to any green salad or served as a wonderful raw vegetable dip.
Makes about 1 cup.
1/2 teaspoon mild dry mustard
Salt (or salt substitute) to taste
Coarsely ground black pepper to taste.
2 Cloves garlic, finely minced
1 tablespoon tarragon vinegar
3 tablespoons lemon juice
1 cup olive oil
In a bowl or large jar, combine and mix the mustard, salt and black pepper.
Add the garlic, vinegar, lemon juice and oil to the mixture and stir until
thoroughly mixed.
Let sit at room temperature for an hour before serving.

Green Garden Mayonnaise
A tempting dressing with a mild and creamy texture. Makes 1 cup
1 stalk celery with leaves
5 spinach leaves
5 scallions, chopped fine
1 tablespoon dried basil
1/2 teaspoon lemon juice
1/2 cup mayonnaise
In a blender or food processor, chop the celery and leaves, spinach and scallions. Add the basil, lemon juice and mayonnaise. Blend Well.
Use as topping for vegetables, fish, chicken or fresh green salads.

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I call this my Fruit Salad Basket because it is the perfect addition to Springtime!
Colleen 's Fruit Salad Basket- Serves 18
You will need:
1 large fully ripe watermelon. (about 15 pounds)
2 cantaloupe melons.
2 honeydew melon.
1/2 cup sugar.
1/2 cup fresh lime juice.
2 tablespoons orange-flavored liqueur. (optional)
2 teaspoons grated lime peel.
3 cups sliced fresh strawberries, washed, hulled and halved or try kiwifruit, peel and cut into quarters. 2 cups black or red seedless grapes, washed and halved.
Special Aids: water-soluble marker, melon baller, vegetable peeler.
Making the Fruit Salad- (Needs to be done up to 1 day ahead)
1.) With a melon baller, scoop out flesh from cantaloupes and honeydews.
2.) In a large bowl, combine sugar, lime juice, lemon juice, orange liqueur
and lime peel. Stir Well.
3.) Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes.
4.) Just before serving, transfer fruit salad to watermelon basket.
Carving the Basket-
1.) Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling.
2.) With a water-soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide.
3.) Using a large sharp knife, carefully cut melon along marker line.
4.) Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside.
5.) With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with a clear plastic wrap and set aside.
Some other ideas that I've used in the past are:
For a Children's Party-
To make a whale-shaped watermelon bowl, first sketch the body design on the melon; use a sharp knife to cut it out. Use celery stalks for the water spout.
For a Baby Shower Idea-
For a baby shower, make this clever baby carriage basket. Shape excess rind into a handle and tuck in. You can also attach grapefruit halves for wheels.

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I found the first 2 recipes recently in a new cookbook and tried them out and they are wonderful!
4 (6 ounces each) boneless, skinless chicken breasts
2 tablespoons soy sauce
2 (3 ounce) packages oriental flavored ramen noodle soup
1/3 cup vegetable oil
1/3 cup rice wine vinegar or white wine vinegar
1 seasoning packet from soup mix
3/4 teaspoon ground ginger
3/4 teaspoon finely chopped fresh garlic
1 cup pea pods, tips and strings removed, cut in half
1/2 cup chopped green onions
2 medium (1 cup) carrots, cut very thin
1/4 cup cashews
Brush chicken with soy sauce and grill until chicken is no longer pink, 14-18 minutes. Meanwhile, cook both packages of noodle soup in 2 quart saucepan according to package directions using only ONE seasoning packet. Drain. Combine all dressing ingredients in jar with tight fitting lid; shake well. Toss together noodles and all salad ingredients except cashews in large bowl; toss gently with dressing. Slice each chicken breast half crosswise into 1 inch pieces; do not separate. To serve, divide salad among 4 plates, top each with 1 chicken breast; sprinkle with cashews.

1(8 ounce) bag or 4 cups mixed salad greens
1/4 cup lime juice
1 tablespoon soy sauce
2 tablespoons honey
2 teaspoons grated fresh gingerroot
2 tablespoons melted butter with 1/4 teaspoon garlic powder added
1/2 pound asparagus spears, trimmed, cut into 2 inch pieces
1 medium red bell pepper
1 jalapeno pepper, seeded, finely chopped
Divide greens evenly among 4 plates. ( I left them in a bowl and got how much each person wanted) Stir together all dressing ingredients in small bowl, set aside. Heat garlic butter in 12 inch skillet or wok until sizzling; add asparagus. Cook over medium-high heat, stirring constantly, until partially cooked (2 min). Add remaining vegetables and continue cooking toil crisp tender (1-2 minutes). Stir in dressing, continue cooking stirring constantly, until heated through (1-2 min.) To serve, immediately spoon vegetable mixture over salad greens.

1 pound vermicelli
1 bell pepper
1 tomato
1/2 red onion
4 celery stalks
1 cucumber
1/2 container Schilling Salad Supreme
1 small bottle Italian dressing
Break vermicelli into pieces and place in boiling water. Drain when done and chill. Chop vegetables, add vermicelli, seasoning and dressing. Chill and serve.

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Waldorf Salad
2 apples (I like red delicious)
3 stalks of celery
1/2 cup raisins
1/4 cup chopped walnuts
1/4 to 1/2 cup salad dressing (or mayo & a pinch of sugar)
Core the apples and chop into bite size pieces. Chop celery. Combine all the ingredients. Chill about an hour before serving. The ratio for each are approximate. It's sort of to, each his own. If you like a lot of raisins add more or more nuts etc. I never make it exactly the same twice.

Chicken Caesar Salad
1 package (6 oz) Louis Rich Grilled Chicken Breast Strips
1 package (10 oz) salad greens
1 tomato chopped
1 cup garlic croutons
1 bottle (8 oz) Kraft Caesar Italian or Classic Caesar Dressing
1/4 cup (1 oz) Kraft 100% Grated Parmesan Cheese
Makes 3 to 4 servings.

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Using a 9x13" casserole dish
#1-Cover bottom of dish w/a small head of shredded lettuce, add
#2-Layer of chopped celery, add
#3-1 bell pepper, chopped fine, add
#4-1/2 large white onion, chopped fine, add
#5-1 lb pkg unthawed frozen peas,
Cover with 1/2 pt Miracle Whip dressing, and add
#6-4 to 6 oz grated Colby or Cheddar cheese, add
#7-5 or 6 slices crisp fried bacon, crumble on top
Cover and set in refrigerator to chill over night or several hours. This salad stays fresh and crisp for up to 7 days in the refrig. Serves quite a few....Can easily be cut down.

Shredded Romaine lettuce 1 C shredded Monterrey Jack Cheese
1 can kidney beans, drained 2 lg diced tomatoes
1-1/2 C chopped cooked chicken (better if grilled)
1 diced Avocado 1/2 C minced red onion
1/2 C diced celery 6 slices crumbled bacon
Layer and Toss
DRESSING: 2/3 C Sour cream
1 4oz can chopped green chili
1/4 C chopped fresh Cilantro
2 tbs fresh lime juice
1/2 tsp red pepper sauce
Salt & pepper to taste

2 Cans rinsed and drained tuna
1 C fine chopped celery
1 Can rinsed and drained crab meat
1 onion chopped fine
1 lb cooked and cleaned shrimp
1/2 bell pepper chopped fine
1 C macaroni, cooked in salted water
2 hard boiled eggs, chopped
1 small bottle or can olives (black or stuffed green) sliced
Salt and pepper to taste
Mix all ingredients in 2 bowls and refrigerate overnight. Add mayonnaise or salad dressing just before serving. Great for luncheons. Serve on individual plates lined with crisp lettuce, a relish tray, hot rolls, a drink and light dessert. Serves 12



wfcandi.gif (949 bytes) - Thanks Candi for organizing the recipes!       ~~Sally