Avocado Cilantro Lime Dressing

Serves 16
Ingredients
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

Instructions
1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Pasta House Salad copy cat

This is one of my favorite salads!!! Great for a potluck or Church dinner!!

1 head iceberg lettuce
1/2 head romaine lettuce
1 red onion (thinly sliced)
1 small can artichoke hearts in water (drained and crumbled into fourths)
1/4 cup grated Parmesan cheese
1 tomato (diced)

Dressing
4 tablespoons corn or vegetable oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

directions

In large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, artichoke hearts, and grated parmesan. Toss and chill.

Pour dressing on a few minutes before serving--if you do it too far in advance the salad will wilt. Toss well before serving.

http://www.cdkitchen.com/recipes/recs/17/Pasta-House-Company-Salad91960.shtml

 

Sweet Broccoli Salad

This so good!! I could and have made a meal out of it!! Lighter version in parentheses


1/2 pound bacon

5 cups small broccoli florets  (chopped into very small pieces)

1/3 cup onion diced into tiny pieces
1 cup mayonnaise (Light or fat free)
1 tablespoon cider vinegar
1/4 cup sugar ( or sugar substitute)
3/4 cup raisins or craisins or dried cherries
1/2 cup sliced almonds or sunflower seed kernels

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the almonds /sunflower kernels and the bacon pieces. Serve immediately.

Snow Grapes

These are delicious
Yield 12 servings

Ingredients
4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
1.Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Creamy Blue Cheese Salad Dressing

Found this one here http://www.sargento.com/recipes/56/creamy-blue-cheese-salad-dressing/

Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
3 Tbsp. milk
2 Tbsp. white wine vinegar
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (2 oz.) Sargento® Crumbled Blue Cheese
Directions
1.Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, sugar, salt and pepper until blended. Fold in cheese.
2.Transfer to container with tight-fitting lid. Chill until serving time. Shake well before serving.

Aunt Agnes’ Mexican Salad

found this here http://www.southernplate.com/2011/06/aunt-agnes-mexican-salad.html

•1 lb ground beef
•1 c. shredded cheese
•1 can pinto beans
•1 large onion, chopped
•1 bottle Catalina dressing
•1 or 2 tomatoes, chopped
•1 head of lettuce, chopped (or 1 bag salad mix)
•1 bag Doritos (Nacho cheese flavor), crumbled
Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.

Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Crunchy Broccoli Salad

found this at tasteofhome.com

10 ServingsPrep/Total Time: 20 min.

Ingredients

8 cups fresh broccoli florets
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled
Directions
•In a large bowl, combine the broccoli, onions and cranberries. In a
small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli
and toss to coat. Chill until serving. Sprinkle with sunflower
kernels and bacon. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Pea 'n' Peanut Salad

found this at the taste of home website http://www.tasteofhome.com/Recipes/Pea--n--Peanut-Salad/Print

ServingsPrep/Total Time: 15 min.


Ingredients
1 package (10 ounces) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing
Directions
•In a large bowl, combine the peas, peanuts, celery, bacon and onion.
In a small bowl, combine the mayonnaise and Italian dressing. Pour
over salad and toss to coat. Chill until serving. Yield: 5 servings.

Black Bean Salad with Feta Cheese Salad

Ingredients:
1 can of drained black beans
1 chopped red bell pepper
2 chopped green onions
1 cup finely chopped cabbage
2 ounces feta cheese
1/4 cup chopped fresh parsley leaves
1 minced garlic clove
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper to taste


Directions: Mix all the ingredients in a large bowl gently. Cover it and chill for sometime in the fridge. Enjoy this low calorie salad!

Spinach and Mandarin Salad

Spinach and Mandarin Salad
INGREDIENTS

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

PREPARATION:
1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.

Broccoli and Cauliflower Salad

Ingredients:
1 head cauliflower
1 bunch broccoli
1 small onion, sliced and separated(I prefer red onion and I dice it,amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.

Broccoli Salad

•2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
•1/2 pound bacon, cooked and crumbled (you can use the cooked, bagged kind works great...no mess!)
•1 small red onion, chopped into small pieces
•1 cup raisins
•1/3 cup sunflower seeds (just the seeds...no shells.)
•3/4 cup mayonnaise
•1/2 cup sugar
•1 and 1/2 Tablespoons white vinegar

Directions:

•In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
•In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
•Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
•One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Barren River State Park Christmas Waldorf Salad

SALAD
3 large red delicious apples, cored and diced with peel on ( or 6 small)
3 large granny smith apples, cored and diced with peel on ( 6 small)
1 cup shredded coconut
1/2 cup walnuts, chopped
celery, chopped, if desired
1 lb red grapes
1 lb green grapes

DRESSING
1/2 cup frozen orange juice concentrate, thawed
1/2 cup mayonnaise ( NOT Miracle Whip)
1/2 cup sour cream
powdered sugar, to taste, if apples are not very sweet

Directions
In a small bowl, combine the dressing ingredients.
Toss together apples, nuts, coconut, and stir in dressing to coat.
Cover and chill at least 1 hours or until serving.

Olive Garden Salad Dressing Recipe

Makes: 2 cups

Ingredients:

1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
OR
2 tablespoons Mayonnaise

Directions:

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Homemade Bleu Cheese Dressing

3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.

Artichoke Rice Salad

2 large Family size Chicken Rice a Roni

prepare as directed / let cool

Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar

let rice cool down

mix all together - add mayo - again as much or less as you like

refrigerate...enjoy!

Cowboy Caviar

Ingredients:

* 1 (15.5 ounce) can pinto beans, drained
* 1 (15.5 ounce) can black-eyed peas, drained
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 cups frozen corn kernels, thawed
* 1/2 medium onion, chopped
* 1/4 green bell pepper, finely chopped
* 1/2 cup chopped pickled jalapeno peppers
* 1/2 teaspoon garlic salt
* 1 cup Italian salad dressing
* 3/4 cup chopped cilantro (optional)

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Layered Taco Salad

A quick and easy-to-make salad even kids will love.
Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

You Will Need
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

What to Do
1. In a small bowl, combine the salsa and lime juice; set aside.

2. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

3. Divide tortilla chips among six plates.

4. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately.

Serves: 6

Per serving: 433 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.

Creamy Bacon Tomato and Avocado Pasta Salad

Serves 4

You will need:

* 6 slices bacon, chopped into one inch pieces
* 1/2 pound dried rotini pasta
* 1/2 cup mayonnaise
* juice of 1 lemon
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/4 teaspoon white pepper
* 1 teaspoon dried dill
* 1 cup halved cherry tomatoes
* 1 avocado pitted and sliced

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5. Serve.

Enjoy!