Spinach, Strawberry, and Heart of Palms Salad

Ingredients:

1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts (glazed walnuts are great on this salad!)

Directions:

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Courtesy of Paula Deen

Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

Ingredients:

1/4 cup red pepper jelly (I used Tastefully Simple Sweet Pepper Jelly and it was AWESOME)
2 tbsp. cider vinegar
1 tbsp. extra virgin olive oil
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 cups fresh baby spinach
1/4 cup crumbled Gorgonzola cheese
1/4 cup dry roasted pistachios, chopped
1/4 cup sliced red onion

Directions:

Place jelly in a 1-cup glass measure. Microwave on high for 30 seconds. Add cider vinegar, oil, salt, and pepper, stirring with a whisk until blended. Cool to room temperature.

Combine spinach, cheese, and onion in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle each serving with nuts. Serve immediately.

Herbed Lemon-Buttermilk Dressing

¾ cup fat-free buttermilk
⅓ cup low-fat mayonnaise
1 tablespoon grated lemon rind
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
1 garlic clove, minced

Combine all ingredients, stirring with a whisk until dressing is well blended. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Yields: 1¼ Cups

The BEST Italian Vinaigrette EVER!!!!

¼ cup olive oil
3 Tbsp. Balsamic Vinegar
2 tsp. Dijon mustard
2 tsp. maple syrup
1 clove garlic, minced
⅛ tsp. paprika
¼ tsp. tamari

Combine ingredients and pour over spinach salad.

3-Layer Jello Salad

2 pkg. raspberry jell-o
8 oz. cream cheese
1 pkg. knox unflavored gelatin
1 tsp. vanilla extract
1 cup half-and-half
¼ cup chopped nuts
1 cup sugar
1 can blueberries

Mix one (3-oz.) package of raspberry jell-o with 2 cups hot water. Pour into an 8 x 12 or smaller glass container. Let cool to set up.

Heat half-and-half and sugar in microwave until sugar is dissolved, about 2 minutes. Mix one envelope unflavored gelatin with ½ cup cold water. Stir mixture then microwave until mixture is clear. Mix cream cheese, vanilla, half-and-half, nuts, and knox mixture together in blender. Pour over layer one. Refrigerate to set.

Mix one (3-oz.) package of raspberry jell-o with 1 cup hot water and blueberries. Pour over layer two.

Stolen Pasta Salad

10 oz. bow tie pasta, cooked and tossed with olive oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced
½ cup fresh basil, thinly sliced
4 chicken breasts, boiled in chicken stock and cut into small pieces

Dressing:
2 cups quality mayo
½ cup apple cider vinegar
¼ cup sugar
1 tsp. paprika

In a large bowl, toss together ingredients. Add dressing.

** I always make extra (double of everything, especially the dressing) because the pasta will suck it up and then your salad is dry and gross. It is always better to do one batch on and have an extra to dress it right before you serve.**

Taco Salad

1 really really big bowl
1 ½ bs. ground beef
1 packet taco seasoning
1 head iceberg lettuce
1 red onion, diced up
2 small cans sliced olives
½ pound shredded cheddar cheese
1 bottle of hot sauce
1 lg. bottle thousand island salad dressing
1 bag nacho cheese doritos
several tomatoes, sliced and diced

Brown the ground beef with the taco seasoning (just add it to the raw meat – don’t follow the directions on the package). Drain excess grease and chill.

While beef is chilling, chop lettuce, dice onion and tomato, shred cheese and throw it in the really big bowl with the olives. Add chilled hamburger and mix. Add hot sauce (yes, use the whole bottle). Add the salad dressing (coat the entire salad). Mix it all together.

Crush the bag of Doritos and throw about ¾ of the bag into the bowl and mix.

Pretzel Salad

3 tbsp. sugar
2 cups chopped pretzels
¾ cup margarine
½ cup powdered sugar
8 oz. cream cheese
8 oz. cool whip
2 cups mini marshmallows
0.6 oz. pkg. strawberry jello
2 ½ cups boiling water
10 oz. pkg. frozen strawberries w/ juice

Mix first three ingredients in a 9 x 13 glass-baking dish. Bake at 350 degrees for 15 minutes; set aside to cool completely.

Mix cream cheese, powdered sugar, and marshmallows until well blended (if needed microwave for 15 – 30 seconds to make mixing easier). Mix in cool whip. Spread over pretzel crust.

Dissolve jello in boiling water, stir for 2 minutes. Refrigerate until slightly thickened (about 2 hours, depending on dish size).

When jello is slightly thickened (but NOT firmly set) add thawed strawberries and juice, stir to mix. Spread strawberry mixture over the cream cheese layer. Refrigerate to set.

Buffalo Chicken Salad

2 tsp. red pepper sauce
2 cups chopped deli rotisserie chicken
2 cups torn romaine lettuce
¼ cup chopped red onion
¼ cup thinly sliced celery
1 bottle ranch dressing (8 oz.)
½ cup bacon, cooked and crumbled

In medium bowl, sprinkle red pepper sauce over chicken; stir to mix well. In a large salad bowl, layer lettuce, onion, celery, and chicken. Pour dressing evenly over salad. Sprinkle with bacon.

Broccoli Salad

Salad:

10 slices bacon, crisply fried and crumbled
1 cup golden raisins
1 bunch (1½ pounds) fresh broccoli, broken into florets
1 small onion, chopped 1 cup sunflower seeds

Dressing:

1 cup mayo ¼ (or less) sugar
2 or 3 tbsp. vinegar

In a small bowl, pour boiling water over raisins. Let stand for 10 minutes; drain and cool.

In a large bowl, mix broccoli, bacon, raisins, sunflower seeds, and onion.

In a separate bowl, blend mayo, sugar, and vinegar. Pour over broccoli mixture and gently blend.

Cover bowl with plastic wrap and refrigerate for two hours before serving.

Antipasto Salad

1 20-oz. pkg. three-cheese tortellini
2 oz. sliced Genoa salami, cut into thin strips
2 oz. sliced provolone cheese, cut into thin strips
2 oz.sliced roast turkey, cut into thin strips
½ cup black olives, thinly sliced
1 cup chopped sweet peppers (optional)
3 tbsp. red wine vinegar
2 tsp. dijon mustard
½ tsp. salt
⅛ tsp. pepper
6 tbsp. extra virgin olive oil
1 tbsp. chopped fresh oregano

Cook tortellini according to package directions. Drain and place in a large bowl.

Stir in salami, cheese, turkey, and olives (and peppers if using) to cooled pasta. In a small bowl, mix vinegar, mustard, salt, and pepper. Whisk until salt is dissolved. Gradually drizzle in the olive oil while whisking continually. Stir in chopped oregano. Stir dressing into tortellini mixture; toss to coat.

Cover and refrigerate 2 hours or overnight before serving.