Category: SALADS, SALSAS & SLAWS

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons 1000 Island dressing
2 tablespoons balsamic vinegar

• Layer salad ingredients together.
• Whisk together vinegar and dressing.  Pour over salad ingredients.
• Toss & Enjoy.

NOT YOUR MOTHER’S POTATO SALAD
2-3 pounds potatoes, washed well
6 eggs, hard boiled
1 bunch green onions, chopped
2 cloves garlic, minced
2/3 +/- cup Bob’s Bleu Cheese dressing
1 1/2 teaspoon Frank’s red pepper sauce
1/3 cup sweet pickle relish
2 tablespoons orange champagne vinegar
salt and pepper to taste
paprika for garnish

• Hard boil eggs. Cool and set aside.
• Boil potatoes in salted water until tender. Cool and set aside.
• Drain pickle relish in sieve for 10 minutes to remove excess juice.
• Mix together the bleu cheese dressing, hot sauce, vinegar, salt and pepper, onions and garlic until well blended. You may or may not need to add more dressing to reach the desired consistency.

• Grate the hard boil eggs into the bowl and toss well.
• Grate 1/2 of the potatoes into the bowl and toss until well blended.
• Chop remaining potatoes into bite size pieces and fold into mixture.

• Chill well.
• Top with paprika garnish before serving.

CHICKEN SPINACH TOSS
1/4 pound bacon, diced
2 cups rotisserie chicken pieces
1 avocado, sliced
1 large bunch spinach
1 large green onions, sliced
1 orange, cut into pieces
1/2 cup pomegranate pieces
Juice of 1 lemon
1 batch Champagne Salad Dressing
Homemade Parmesan Cheese Bread 

• Wash spinach leaves and dry well.
• Toss with the onions, oranges and pomegranate seeds.
• Sprinkle lemon juice over spinach mix and refrigerate.
• Brown the bacon pieces until crisp.
• Add chicken pieces until heated through.
• Slice avocados, plate them and season with salt and pepper.
• Pour desired amount of dressing over the spinach mix and toss well. 
• Top with chicken bacon mixture.
• Enjoy!

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

CUCUMBER POMEGRANATE SALAD

• Arrange cucumbers, green onions and pomegranate seeds on serving plate.
• Generously salt and pepper.
• Pour dressing over top.
• Chill.
• Enjoy!

• Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
• Toss the pasta with the oil and lemon juice and allow to cool.
• Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
• Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
• Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

• In a small food processor combine dressing ingredients and blend until smooth.
• In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.

• While chops are grilling bring a pot of water to a boil.
• Add ramen noodles for 2 minutes.
• Add peas and bok choy, boiling for 1 minute more.
• Drain and rinse in cold water.
• Place in large salad bowl.

• Heat grill to medium high.
• Grill chops and red pepper just until done, turning half way through.
• Transfer to a cutting board and thinly slice both chops and pepper.

• Toss salad with remaining dressing and salt.
• Scatter pork and peppers over salad.
• Top with peanuts. (optional)
• Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

• Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
• In a bowl toss apple pieces with the well drained pineapple and then with the krab.
• In a small bowl whisk together the sour cream, vinegar, salt and pepper.
• Fold into krab mixture.
• Spoon into cucumbers and chill several hours before serving.

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

• In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
• In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
• Pour over the vegetable mix.
• Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

• Drain beans and pimentos and place into a jar with enough room for the liquid.
• In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
• Let it cool.
• Pour it over the beans.
• Marinate at least 24-48 hours for the best flavor.