ITALIAN LEAFY GREEN SALAD

INGREDIENTS:

2 cups romaine lettuce - torn, washed and dried

1 cup torn escarole

1 cup torn radicchio

1 cup torn red leaf lettuce

1/4 cup chopped green onions

1/2 red bell pepper, sliced into rings

1/2 green bell pepper, sliced in rings

12 cherry tomatoes

1/4 cup grapeseed oil

2 tablespoons chopped fresh basil

1/4 cup balsamic vinegar

2 tablespoons lemon juice

salt and pepper to taste

PROCEDURE:
1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper,
green pepper and cherry tomatoes.
2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over
salad, toss and serve immediately.
RECIPE BY: ROBYN WEBB

AUTHENTHIC GERMAN POTATO SALAD

INGREDIENTS:

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

PROCEDURE:
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for
about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp,
turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar,
water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.
Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the
remaining bacon over the top, and serve warm.

RECIPE BY: ANGELA LOUISE MILLER

MEXICAN BEAN SALAD

INGREDIENTS:

(15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

PROCEDURE:
1.

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

2.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro,
cumin, and black pepper. Season to taste with hot sauce and chili powder.

3.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Recipe by: Karen Castle

ANTIPASTO PASTA SALAD

INGREDIENTS:

1 pound seashell pasta

1/4 pound Genoa salami, chopped

1/4 pound pepperoni sausage, chopped

1/2 pound Asiago cheese, diced

1 (6 ounce) can black olives, drained and chopped

1 red bell pepper, diced

1 green bell pepper, chopped

3 tomatoes, chopped

1 (.7 ounce) package dry Italian-style salad dressing mix

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons dried oregano

1 tablespoon dried parsley

1 tablespoon grated Parmesan cheese

salt and ground black pepper to taste

PROCEDURE:

1.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell
pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

3.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt
and pepper. Just before serving, pour dressing over the salad, and mix well.

Recipe by: Dayna

BACON RENCH PASTA SALAD

INGREDIENTS:

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon

1 cup mayonnaise

3 tablespoons dry ranch salad dressing mix

1/4 teaspoon garlic powder

1/2 teaspoon garlic pepper

1/2 cup milk, or as needed

1 large tomato, chopped

1 (4.25 ounce) can sliced black olives

1 cup shredded sharp Cheddar cheese

PROCEDURE:

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite,
about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk
until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with
dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems
a little dry.

Recipe by: Wilemon

SOUTHERN POTATO SALAD

INGREDIENTS:

4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

salt and pepper to taste

PROCEDURE:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about
15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from
heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and
chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise
and salt and pepper. Gently mix together and serve warm.

Recipe by: S0NGLADY

INGREDIENTS:

2 skinless, boneless chicken breast halves

1 (1.27 ounce) packet dry fajita seasoning, divided

1 tablespoon vegetable oil

1 (15 ounce) can black beans, rinsed and drained

1 (11 ounce) can Mexican-style corn

1/2 cup salsa

1 (10 ounce) package mixed salad greens

1 onion, chopped

1 tomato, cut into wedges

PROCEDURE:
1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat,
and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over
medium heat until warm.
3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and
dress with the bean and corn mixture.

Recipe by: ANGL8277

WINTER FRUIT SALAD WITH LEMON

IGREDIENTS:

1/2 cup white sugar

1/2 cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon-style prepared mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces

4 ounces shredded Swiss cheese

1 cup cashews

1/4 cup dried cranberries

1 apple - peeled, cored and diced

1 pears - peeled, cored and diced

PROCEDURE:.

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process
until well blended. With machine still running add oil in a slow steady stream until mixture is
thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews,
dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad
just before serving and toss to coat.

Recipe by: Nora LaCroix

SESAME PASTA CHICKEN SALAD

INGREDIENTS:

1/4 cup sesame seeds

1 (16 ounce) package bow tie pasta

1/2 cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 teaspoon sesame oil

3 tablespoons white sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

3 cups shredded, cooked chicken breast meat

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

PROCEDURE:
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until
lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or
until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar,
sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro,
and green onions.

Recipe by: ohines

ZESTY QUINAO SALAD

INGREDIENTS:

1 cup quinoa

2 cups water

1/4 cup extra-virgin olive oil

2 limes, juiced

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon red pepper flakes, or more to taste

1 1/2 cups halved cherry tomatoes

1 (15 ounce) can black beans, drained and rinsed

5 green onions, finely chopped

1/4 cup chopped fresh cilantro

salt and ground black pepper to taste

PROCEDURE:
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and
simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to
cool.
2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing
over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve
immediately or chill in refrigerator.

Recipe by: scrumdiddly

GARDEN PASTA SALAD

INGREDIENTS:

1 (16 ounce) package uncooked tri-color spiral pasta

1/2 cup thinly sliced carrots

2 stalks celery, chopped

1/2 cup chopped green bell pepper

1/2 cup cucumber, peeled and thinly sliced

2 large tomatoes, diced

1/4 cup chopped onion

2 (16 ounce) bottles Italian-style salad dressing

1/2 cup grated Parmesan cheese

PROCEDURE:
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large
bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over
mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

Recipe by: L. Gale

ASIAN CHICKEN SALAD

INGREDIENTS:

2 tablespoons brown sugar

2 teaspoons soy sauce

1 tablespoon sesame oil (optional)

1/4 cup vegetable oil

3 tablespoons rice vinegar

1 (8 ounce) package dried rice noodles

1 head iceberg lettuce - rinsed, dried, and chopped

4 boneless chicken breast halves, cooked and shredded

3 green onions, chopped

1 tablespoon sesame seeds, toasted

PROCEDURE:
1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce,
sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a
little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so
only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be
sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked,
add them to the salad mixture.
3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and
toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice
noodles. Serve in salad bowls and offer the dressing in a pourable container so your
family can add as much dressing as they want. You can also pour the dressing over the top of the
salad, toss, and serve immediately.

Recipe by: Jill Lopez

BAKED POTATO SALAD

INGREDIENTS:

8 medium potatoes, sliced

1/2 pound sliced bacon

1 pound processed American cheese, sliced

1/2 onion, chopped

1 cup mayonnaise

salt and pepper to taste

1/4 cup black olives, sliced

PROCEDURE:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and
cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until
evenly browned. Remove to paper towels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper.
Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. Bake for 1 hour in the preheated oven, until golden brown.

RECIPE BY: TOM

SUMMER CORN SALAD

INGREDIENTS

6 ears corn, husked and cleaned

3 large tomatoes, diced

1 large onion, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

2 tablespoons white vinegar

salt and pepper to taste

PROCEDURE:
1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10
minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp
knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.
Chill until serving.

Recipe by: Eileen

TUNA MACARONI SALAD

INGREDIENTS:

3 cups macaroni

1/3 cup Italian-style salad dressing

1/2 cup sour cream

1 cup mayonnaise

1 onion, chopped

2 stalks celery, chopped

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 (6 ounce) can tuna, drained

PROCEDURE:
1. Cook pasta in a large pot of boiling salted water until done. Drain.
2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into
macaroni. Chill before serving.

Recipe by:It's A New Day

PROJECT
IN
T.L.E

SUBMITTED BY: JEMAICAH G. DOLLETE

SUBMITTED TO: MRS KELLY LUNA

SALAD RECIPES