Greek Salad

 Salad:

1 head romaine

1 English cucumber, sliced into half moons

1/2 bell pepper, chopped (I prefer yellow but any color works)

1/2 red onion, sliced thin

1 cup cherry tomatoes, halved OR 3 regular tomatoes, diced

4 oz. feta cheese, crumbled

1 avocado, diced (optional)

1/2 cup Kalamata olives, sliced in thirds (optional)

Dressing:

3 T. extra virgin olive oil 

3 T. lemon juice (or more)

1 clove (tsp) minced garlic

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cumin

Put dressing in fridge in a small lidded Tupperware. Right before serving, shake vigorously then toss into salad.

Tortellini Spinach Salad

from my friend Mandy Douglass

1 pkg baby spinach

1 cup craisins

1 cup shredded parmesan or mozzarella

1/4 cup chopped red onion

1/2 pkg multi-colored tortellini

1/2 cup honey roasted almonds

Dressing:

1 cup veg oil

3/4 cup sugar

1/2 tsp salt

1/4 tsp pepper

1/2 cup red wine vinegar

2 tsp minced garlic

1/2 tsp paprika

Put in blender and blend one minute.  Put on right before serving or on side.

Pasta Primavera Salad

1 16 oz package dry pasta

1 16 oz package frozen veggies (california blend and stir fry are the best)

1 cup Italian salad dressing

Grated Parmesan cheese
Cooked chicken (optional)

Cook pasta according to package directions, rinse in cold water and drain well.  Place drained pasta in a large bowl.  Run cold water over vegetables in a colander to thaw completely; drain well.  Add vegetables, chicken, and salad dressing to pasta and toss lightly.  Cover and refrigerate for at least 1 hour before serving.  Garnish with grated Parmesan cheese.  Serves 8.

Applebee's Oriental Chicken Salad

Dressing:
3 tablespoons of honey (try less next time)
1 1/2 tablespoons white vinegar
1 tablespoon dijon mustard
4 teaspoons mayo
1/8 teaspoon sesame oil

Blend with electric mixer.  Chill.

Salad:
1 bag romaine lettuce
1 bag coleslaw mix
1 green onion
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1 breaded, fried chicken breast
Mix together.

Makes one large entree.

Chinese Chicken Salad

cabbage
green onions
cooked chicken
crushed ramen noodles (brown in oil or butter)
mix together
Dressing:
3/4 cup oil
4 1/2 Tablespoons rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoons pepper

Mandarin Orange Almond Salad

I crave this salad a lot! The dressing is my personal favorite.
  Thanks to my friend Jennifer Meyer for this recipe.

Dressing: (make it ahead of time for best flavor)

1 tsp salt

1 ½ T. sugar

2 T. red wine vinegar

¼ cup oil

2 shots Tabasco sauce

Ground pepper to taste

Sugared almonds:

Brown 3-4 oz. sliced almonds in 2 T. butter. Add 2 T. sugar and coat. Immediately remove almonds into a bowl to cool.

Salad:

1 bunch Romaine lettuce

1 bunch green onions, chopped

1 T. fresh parsley, chopped

1 can mandarin oranges, drained

strawberries, sliced (opt., but I always try to include them)

grapes (opt.)

Pour dressing over and toss. Sprinkle almonds over just before serving. In a pinch, you can use bagged pre-made roasted almonds instead of the sugared ones.

Savory Spinach Salad

From my "dorm mom" my freshman year of college.

1 head lettuce

1 bags spinach

1/2 container mushrooms

1/4 lb. bacon (crumbled)

1/2 cup cottage cheese

3/8 lb. shredded mozz cheese

1/2 sliced red onion

Dressing:

3/4 T poppy seed

3/8 cup white vinegar

3/4 cup oil

3/8 tsp dry mustard

3/4 tsp salt

3/8 cup sugar

Don’t put the dressing on until you are ready to serve it.

Strawberry Spinach Salad

8 oz (or more) fresh strawberries, sliced

½ cucumber, sliced

¼ red onion, diced small

6 oz. baby spinach

Dressing: 2 T. lemon juice, 2 T. white wine vinegar, 1/3 cup sugar, 1 T. oil, 1 t. poppy seeds. Mix and chill before serving.

Add dressing right before serving.