Garden Medley Salad

Makes 8 servings
Prep Time: 15 min.

Ingredients:
Caraway Vinaigrette
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped
Salad
1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)

Directions:
1) In tightly covered container, add vinaigrette ingredients of olive or vegetable oil, chopped fresh parsley, red wine vinegar, caraway seed, salt, and clove garlic. Shake until well blended.
2) Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
3) In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Picnic Pasta Salad

Makes 12 servings
Prep Time: 20 min.
Chill Time: 2 hrs.

Ingredients:
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Directions:
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) In large bowl, mix tomato sauce, dressing, basil and oregano.
3) Add pasta and mushrooms, tomatoes, cucumber, onion, and olives. Toss.
4) Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Hurry-Up Potato Salad

Makes 12 servings
Prep Time: 10 min.
Cooking Time: 13 min.
Chill Time: 1 hr.

Ingredients:
8 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded carrot
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon curry powder, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
3 chopped hard-cooked eggs

Directions:
1) Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan.
2) Add potatoes. Cover and heat to boiling; reduce heat.
3) Simmer 6 to 8 minutes or until potatoes are tender; drain.
4) In a large glass or plastic bowl, mix carrot, sour cream, mayonnaise or salad dressing, curry powder, salt, mustard, and eggs. Fold in potatoes.
5) Cover and refrigerate at least 1 hour.

Santa Fe Nectarine Salad

Makes 6 servings
Prep Time: 15 min.

Dressing
1/2 cup peach preserves
1/4 cup lime juice
2 Tablespoons oil
1/4 teaspoon ground ginger
1/4 teaspoon salt
Salad
2 cups finely shredded coleslaw blend (from 16-oz. pkg.)
2 cups torn mixed romaine and leaf lettuce (from 10-oz. pkg.)
2 medium nectarines or peaches, pitted, thinly sliced
1 cup seedless red grapes
1 to 2 jalapeño chiles, finely chopped, if desired
2 Tablespoons chopped fresh cilantro, if desired

Directions:
1) In small bowl, combine peach preserves, lime juice, oil, ground ginger, and salt to make the dressing. Mix well.
2) In large bowl, combine coleslaw blend, lettuce, nectarines or peaches, grapes, jalapeño chiles, and cilantro to make salad ingredients.
3) Just before serving, add dressing and toss gently to mix.

Chicken and Black Bean Salad

Prep Time 25 Minutes
Makes 4 servings

Ingredients:
1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing

Directions:
1) Sprinkle both sides of chicken breasts with salt and pepper. Cut into strips.
2) In a 12-inch nonstick skillet, heat oil over medium-high heat.
3) Stir in chicken and cook for 3 to 5 minutes or until golden brown.
4) Turn chicken strips over and cook for 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
5) Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken.
6) Drizzle each salad with 2 Tablespoons dressing.

Asian Chicken and Orange Salad

Makes 6 servings
Prep Time: 15 min.

Ingredients:
3 Tablespoons unseasoned rice or white vinegar
2 Tablespoons Soy Sauce
2 Tablespoons honey
2 Tablespoons Vegetable Oil
1 Tablespoon toasted sesame oil
8 cups chopped romaine lettuce (1-inch pieces)
1 can (8 oz each) Sliced Water Chestnuts, drained
1 small red onion, sliced thin
1 small orange, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained
3 cups shredded or sliced cooked chicken
1 cup Chow Mein Noodles
1 teaspoon sesame seeds, toasted
Black pepper, optional

Directions:
1) In a small bowl, whisk together vinegar, soy sauce, honey, vegetable oil and sesame oil for the dressing. Set aside.
2) Toss lettuce with water chestnuts and half of the onion; arrange on large platter.
3) Top with remaining onion, orange sections and chicken.
4) Drizzle with dressing. Sprinkle with rice noodles and sesame seeds.
5) Season with pepper, if desired.

Chicken, Cranberry, Feta & Toasted Walnut Salad

Makes 4 servings
Prep time 10 min

Ingredients:
1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 package (6 oz.) Deli Fresh Oven Roasted Chicken Breast Cuts
1 package (4 oz.) Traditional Crumbled Feta Cheese
1/2 cup Walnut Pieces, toasted
1/2 cup Tangy Tomato Bacon Dressing

Directions:
1) In a large salad bowl, toss greens with cranberries, chicken, cheese and walnuts.
2) Add dressing and mix lightly. Serve immediately.

Corn Bread Salad

Makes 8 servings
Prep Time: 10 min.
Chilling Time: 30 min.

Ingredients:
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1/2 cup celery, chopped
1 green pepper, seeded and chopped
3 green onions and tops, chopped
4 radishes, chopped
2 medium tomatoes, chopped
1/2 cup mayonnaise
1/2 cup prepared cucumber salad dressing
1 teaspoon prepared mustard
8 lettuce leaves

Directions:
Prepare corn bread and bake according to package directions. Cool completely.
1) Crumble corn muffins into large bowl.
2) Add celery, peppers, onions, radishes and tomatoes. Toss lightly.
3) In separate bowl, combine mayonnaise, cucumber dressing and mustard.
4) Pour over salad and mix well. Chill and serve on lettuce leaf.

Seven-Layer Holiday Pasta Salad

Makes 8 servings
Prep Time: 30 min.
Chilling Time: 8 hrs.
Total Time: 8 Hrs. 30 min.Ingredients:2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 Tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 Tablespoon bacon flavor bits or chips
2 Tablespoons finely chopped fresh parsley

Directions:Cook and drain pasta as directed on package. 1) Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2) While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3) In a medium bowl, mix mayonnaise, yogurt, sugar and curry powder.
4) Stir in pasta. Layer pasta evenly over onion in serving bowl.
5) Sprinkle with cheese. Top with bacon bits and parsley.
6) Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Malaysian Chicken on Fresh Greens

Makes 6 servings.
Prep Time: 20 min.
Chilling Time: 30 min.

Ingredients:1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon Ginger, Ground
1/2 teaspoon Garlic Powder
1/2 teaspoon Red Pepper, Crushed
2 packages (6 ounces each) grilled chicken breast strips
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Directions:1) In a large bowl, mix rice vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic powder and red pepper until well blended.
2) Add chicken breast strips and toss to coat chicken with marinade. Cover.
3) Refrigerate 30 minutes to 1 hour, stirring occasionally.
4) In a large bowl, toss salad greens, carrots, sprouts and radishes . Top with chicken mixture before serving.

Spinach, Pear and Almond Salad

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 4 to 5 min.

Ingredients:
Caramelized Almonds1 Tablespoon butter
1/2 cup slivered almonds
3 Tablespoons sugar
Salad3/4 cup (3 ounces) crumbled blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 package (6-ounce) pre-washed baby spinach or mixed lettuce greens
Salad Dressing1 Tablespoon finely chopped shallot*
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Salad Recipe Directions:
1) In 10-inch skillet, melt butter until sizzling; add almonds and 1 tablespoon sugar.
2) Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown for 4 to 5 minutes. (Watch closely to prevent burning.)
3) Remove from heat; stir in remaining 2 tablespoons sugar.
4) Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.
5) Place all salad ingredients in large bowl; toss to combine.
6) Combine all salad dressing ingredients in small bowl with wire whisk until well blended.
7) Pour dressing over salad and toss to coat. Sprinkle with almonds. Serve immediately.
*Substitute 1 tablespoon finely chopped green onion.

Alan’s Kitchen Tip: Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325-degree F. oven, stirring halfway through, for 8 to 10 minutes or until lightly browned.

Asparagus and Tomato Pasta Salad

Makes: 8 (1 cup each) servings
Prep Time: 15 min.
Chilling Time: 30 min.

INGREDIENTS
3 cups uncooked rotini pasta (9 oz)
1 pound asparagus, cut into 2-inch pieces (2 cups)
1/4 cup vegetable oil
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper (optional)

DIRECTIONS
1) Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking and drain. Rinse with cold water and drain.
2) In tightly covered container, shake oil, vinegar, mustard and garlic salt.
3) In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture.
4) Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Crabby Salad

Makes 3 servings
Prep Time: 15 min.

INGREDIENTS
1 package (8-oz.) imitation crabmeat chunks (surimi), chopped (about 1 1/2 cups)
1 can (8-oz.) water chestnuts, drained, chopped
1 Tablespoon chopped fresh parsley
1/4 cup purchased light cucumber ranch salad dressing
1 Tablespoon mayonnaise

DIRECTIONS
1) In medium bowl, combine imitation crabmeat, water chestnuts and parsley; mix well.
2) In small bowl, combine salad dressing and mayonnaise and blend well.
3) Add to imitation crabmeat mixture and toss to coat.
4) Divide salad into 3 plastic containers with lids. Pack in insulated lunch bags with ice packs.
5) At lunch time, eat salad by scooping up with sliced vegetables or crackers, if desired.

Caesar Tortellini Salad

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 5 min.

Ingredients:
1 package (9 ounces) refrigerated cheese-filled tortellini
1 bag complete Caesar salad mix (7 1/2 ounces)
1 medium tomato, chopped (3/4 cup)
1/4 cup bacon flavor bits or chips
1/4 teaspoon freshly ground pepper

Lunch Salad Recipe Directions:

1) Cook and drain tortellini as directed on package. Rinse with cold water; drain.

2) Toss tortellini, salad mix ingredients, tomato, bacon bits and pepper.

3) Serve immediately.

Alan’s Kitchen Tip:
The varieties of tortellini available in the refrigerated section of the supermarket are growing. Try some of these other flavors, as well, in this recipe.
Add grilled chicken or beef, cut into strips, for a heartier meal.

Cucumber and Onion Salad

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 5 min.
Chilling Time: 3 hrs or overnight

Ingredients:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup water
1 Tablespoon light olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
4 medium cucumbers, thinly sliced
1 medium onion, thinly sliced

Salad Recipe Directions:
1) In a small saucepan, combine vinegar, sugar, water, oil, salt, and white pepper. Heat until sugar dissolves. Cool.
2) Pour into a large resealable plastic bag.
3) Add cucumbers and onions. Mix gently.
4) Refrigerate several hours or overnight.
5) Remove cucumber and onions from marinade before serving.

Creamy Coleslaw

Makes 8 servings

Prep Time: 15 min.
Chilling Time: at least 1 hr.

Ingredients:
6 cups shredded cabbage
1 cup shredded carrots
Dressing:
1/2 cup fat-free or low-fat mayonnaise
1/2 cup fat-free sour cream
3 Tablespoons sugar
3 Tablespoons cider vinegar
1 Tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper (to taste)

Kitchen Directions:
1) In a large bowl, combine cabbage and carrots.
2) In a small bowl, combine mayonnaise, sour cream, sugar, vinegar, mustard, and salt.
3) You want to Taste the dressing and add additional sugar or vinegar to suide your taste.
4) Mix dressing with cabbage and carrots.
5) Cover and refrigerate until ready to serve.
6) Add pepper to taste.

Country Coleslaw

Makes 8 servings

Prep Time: 20 min.

Ingredients:
8 cups finely shredded cabbage
1 cup shredded carrots
1 small onion, finely chopped
Dressing
1/3 cup cider vinegar
2 Tablespoons light olive oil
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard

Cooking Directions:
1) In a large bowl, combine cabbage, carrots, and onions.
2) In a small saucepan, mix vinegar, oil, sugar, salt, celery seed, and dry mustard
3) Bring to a boil, stirring constantly. Boil for 1 minute.
4) Pour boiling mixture over cabbage mixture. Toss to mix well.
Kitchen Tip:
You can keep this salad for several weeks in the refrigerator. It does get better with age.

Corn and Bean Salad with Lime Dressing

Makes 10 servings

Prep Time: 15 min.

Ingredients:
2 Tablespoons extra-virgin olive oil
1/2 cup lime juice
1/4 teaspoon freshly ground pepper
1 teaspoon cumin
2 large cloves garlic, minced
I can (11 ounces) corn, drained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1/2 cup chopped red onions
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/4 cup hopped cilantro
2 Tablespoon shopped fresh parsley
2 Tablespoon minced scallions
Salt (to taste)
Freshly ground pepper (to taste)

Cooking directions:
1) In a small jar, combine olive oil, lime juice, pepper, cumin, and garlic. Shake to mix and set aside.
2) In a large bowl, combine corn, kidney beans, black beans, navy beans, red onions, red bell pepper, green bell pepper, cilantro, parsley, scallions, salt, and pepper.
3) Add dressing and stir to mix.
4) Let stand at least 1 hour to allow flavors to blend.
5) Cover and refrigerate until ready to serve.
6) Adjust seasonings with salt and pepper.

Kitchen Tip:
If you want more flavor, add or 2 more teaspoons of cumin. However, if you prefer a milder flavor, use basil in place of cumin.

Calico Beans Salad

Makes 8 servings

Prep Time: 10 min.

Ingredients:
1 cup cooked rice
1 can (15-ounces) kidney beans, drained
1 can (15-ounces) black beans, rinsed and drained
1 can (11-ounces) canned corn, drained
1/2 cup finely chopped green onions
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tablespoon chopped fresh basil
Salt (at taste)
Freshly ground pepper (to taste)

Cooking Directions:
1) In a large bowl, mix rice, kidney beans, black beans, corn, green onions, vinegar, olive oil, basil, salt, and pepper.

Kitchen Tip:
You can serve Calico Beans as a side salad or a main course salad.

Amaretto Marinated Fruit Bowl

Makes 6 servings

Prep Time: 15 min.
Marinate Time: 2 or 3 hrs.

Ingredients:
1 pint strawberries
1 cup seedless grapes, cut in half
1 cup melon balls
2 medium kiwi, peeled nod sliced
2 medium apples, cored and dices
Marinade
1/4 cup amaretto (almond-flavored liqueur)
3 Tablespoons honey
1 Tablespoon lime juice
1 Tablespoon sugar, optional

Cooking-Directions
1) In a large bowl, combine the fresh fruit.
2) In a cup, combine amaretto, honey, and lime juice.
3) Pour over fruit and gently stir to mix.
4) Taste fruit and if it need more sweetening, sprinkle with sugar and mix.
5) It is best if it marinated several hours before serving.
6)Serve in a small individual bowl or a parfait glasses.