Couscous Salad

Ingredients:
Lemon Cinnamon Dressing:
1/4 cup lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil

Couscous Salad:
2/3 cup currants
3 Tablespoons butter
1/8 teaspoon powdered saffron
1-1/2 cups chicken stock
1-1/2 cups diced celery
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
1/4 cup minced fresh parsley
Salt and pepper to taste

Cobb Salad

Ingredients:
1 head Lettuce (head lettuce, watercress, chicory, and romaine)
3 pcs Tomatoes
4 strips Crisp bacon
1 medium-size Chicken breast
2 pcs Hard-cooked eggs
1 pcs Avocado
1/2 Corn
1/4 cup Roquefort cheese
1/8 cup Chives
Salad vinaigrette

Bacon and Greens Salad

Ingredients:
1 pound lean bacon or smoked pork shoulder
3 quarts of water
Freshly ground pepper to taste
Salt to taste
3 pounds turnip, collard or mustard greens, trimmed, rinsed, chopped

Bread Salad

Ingredients:
1/2 pound day old sourdough bread, crust removed and sliced
2 large tomatoes, peeled, seeded and chopped
1 medium red onion, thinly sliced, with slices cut into quarters
6-1/4-ounce can white tuna packed in water drained and flaked
1 cup pitted black olives
1 cup coarsely chopped basil leaves

Dressing:
3 cloves minced garlic
2 Tablespoons red wine vinegar
Salt to taste
1/3 cup olive oil
Procedure:
1. Place bread slices in a medium bowl and cover with water.
2. Let soak for 5 minutes.
3. Squeeze out the excess water well.
4. Crumble the bread into salad bowl.
5. Add tomatoes, onion, tuna, olives and basil to the bread. Set aside.
6. In a food processor or small bowl, combine together garlic, vinegar and salt. Add olive oil in a stream and whisk until emulsified.
7. Toss with the salad and serve at room temperature.

Serves six people.

Potato Salad

Ingredients:
6 medium boiling potatoes
2 small onions, minced
3 sweet pickles, minced
1 jar (2-ounce) pimientos, drained and minced
Salt and pepper
Mayonnaise
1 teaspoon prepared mustard

Procedure:
1. Boil unpeeled until just tender.
2. When cool, peel and cut into bite-sized pieces.
3. Combine with onions, pickles, pimientos, salt and pepper.
4. Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.

Serves eight people.

Broccoli Salad

Ingredients:
1 large bunch of broccoli, broken into florets
2/3 cup chopped ripe olives
1/2 pound fresh mushrooms, chopped
1 egg
2 Tablespoons Parmesan cheese
1 clove garlic, crushed
3/4 teaspoon Dijon mustard
Freshly ground pepper
1/3 cup lemon or lime juice
1/2 cup oil
4 hard-boiled eggs, chopped

Procedure:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender.
3. Add lemon juice and oil, alternately, and blend.
4. Pour dressing over salad 1 hour before serving.
5. Garnish with chopped eggs.

Serves eight people.

Strawberry Salad

Ingredients:
(3-ounce) packages strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries
16-ounce can crushed pineapple
2 bananas, diced
1 cup sour cream

Procedure:
1. Dissolve gelatin in water; add strawberries; stir until melted.
2. Add pineapple and bananas.
3. Pour one-half mixture in 8x8x2-inch pan; chill until firm.
4. Spread sour cream over chilled mixture; add remaining gelatin mixture.
5. Chill until firm.

Serves 8 people.

Mint Caesar Salad

Ingredients:
2 Tablespoons olive oil
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons

Dressing
3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg

Procedure:
1. Put olive oil, lemon juice, pepper, mint and oregano into a small bowl.
2. Add coddled egg and whip vigorously. Set aside.
3. Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic.
4. Remove garlic and place tomatoes, cut into eighths, in bowl.
5. Add romaine which has been torn into pieces.
6. Add onions, cheese and bacon.
7. Pour Mint Dressing over salad.
8. Add croutons and toss.

Serves eight people.

A Different Chicken Salad

Ingredients:
4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Procedure:
1. Combine chicken, water chestnuts, celery, grapes and almonds.
2. Mix mayonnaise, curry powder, soy sauce and lemon juice.
3. Add seasoned mayonnaise to chicken mixture and chill for several hours.
4. Serve on a lettuce leaf and top with pineapple chunks.

Serves ten people.

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Spinach and Orange Salad

Ingredients:
1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and reserved
8 slices bacon
3 Tablespoons bacon drippings
3 Tablespoons lemon juice
3 Tablespoons vegetable oil
1 Tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon

Procedure:
1. Stem spinach and tear leaves into bite-sized pieces.
2. Toss with scallions in a salad bowl.
3. Fry bacon, reserving drippings.
4. Drain well, crumble, and set aside.
5. Mix three Tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan.
6. Bring to a boil and pour over spinach and scallions; toss.
7. Add orange pieces and bacon.
8. Toss again and serve immediately.

Serves eight people.

Cheese Salad Sherbet

Ingredients:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
4-ounce package Bleu cheese, crumbled
2-1/2 cups milk

Procedure:
1. Combine sugar and lemon juice.
2. Blend cheese, milk and cream.
3. Add to sugar mixture.
4. Pour into 2 ice cube trays.
5. Freeze until firm. Break into chunks and beat with mixer until smooth.
6. Return to trays and freeze until firm.
7. Serve sherbet in small scoops with fresh fruit.

Serves eight people.

Shrimp Casserole

Ingredients:
2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Procedure:
1. Preheat oven to 375 degrees.
2. Mix all ingredients except bread crumbs in a 2-quart buttered casserole.
3. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes.

Serves six people.

Broccoli Salad

Ingredients:
Salad:
2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Dressing:
1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Procedure:
1. Cook broccoli until crisp, yet tender, then drain well.
2. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

Serves six people.

Cranberry Salad

Ingredients:
1 can whole cranberry sauce
Juice of 1/2 lemon
1/2 pint whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup mayonnaise
1/2 cup chopped pecans

Procedure:
1. Mix cranberries and lemon juice.
2. Spread this mixture in shallow pan or ice cube tray.
3. Whip cream.
4. Add sugar and vanilla.
5. Mix in mayonnaise.
6. Spread over cranberries and sprinkle top with nuts.
7. Freeze.
8. Serve on lettuce leaves.

Serves eight people.

Basil Spinach Salad

Ingredients:
6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Procedure:
1. Combine the spinach and basil in a large salad bowl.
2. Heat the olive oil in a skillet over medium heat.
3. Add the garlic and pine nuts; mix well.
4. Saute until the pine nuts are brown.
5. Add the prosciutto; mix well.
6. Cook just until heated through, stirring constantly.
7. Pour over the spinach mixture, tossing to coat.
8. Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves six people.

Greek Salad

Ingredients:
3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

Procedure:
1. Place tomatoes, cucumber, onion, and pepper in large salad bowl.
2. In a small bottle or jar, shake together oil, vinegar, salt and pepper.
3. Pour over salad.
4. Arrange sliced feta cheese and olives on top of salad.
5. Sprinkle with oregano.

Serves four people.

String Bean Salad

Ingredients:
1/2 kilo string beans
6 tablespoons olive oil
3 Tablespoons vinegar
1/2 teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 Tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sauteed

Procedure:
1. Cook beans. Cool and drain.
2. Add next four ingredients and mix; cover and chill.
3. Combine next four ingredients; cover and chill.
4. When ready to serve, toss the crumbled bacon lightly with the beans.
5. Heap in lettuce lined bowl and top with egg mixture.

Serves five people.

Herb Garden Green Beans

Ingredients:
4 Tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

Procedure:
To make basil chiffonade:
1. Roll basil leaves up tightly and thinly slice crosswise.
2. The resulting strips are called chiffonade.
3. This process is usually used for basil and sage, so that leaves are not bruised.

To make Herb Garden Green Beans:
1. Melt butter in a large skillet.
2. Add onion and celery.
3. Saute until soft.
4. Add parsley, basil, rosemary, garlic, salt, and pepper.
5. Cook, stirring constantly, 3 minutes.
6. Gently stir in beans.
7. Cook uncovered until beans are thoroughly heated.

Serves six people.

Sweet Cole Slaw with Asparagus

Ingredients:
1 cabbage head
3 large white onions
3/4 cup sugar
1 cup white vinegar
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dry mustard
1-1/2 teaspoons celery seeds
1 cup salad oil
2 cans asparagus

Procedure:
1. Shred cabbage into a large container.
2. Top with the onions sliced into thin rings.
3. Sprinkle with 3/4 cup of sugar.
4. Combine vinegar, salt, sugar, mustard, and celery seeds and bring to a boil.
5. Add salad oil and pour over cabbage mixture while hot.
6. Cover and refrigerate overnight.

Serves ten people.

Cabbage Slaw

Ingredients:
1 medium cabbage head, finely chopped
1 medium onion, finely chopped
3/4 cup sugar
1 cup vinegar
1 tablespoon sugar
1 tablespoon salt
1 tablespoon prepared mustard
1 tablespoon celery seed
1 cup salad oil

Procedure:
1. Alternate layers of cabbage and onion in large bowl.
2. Sprinkle 3/4 cup sugar over all.
3. Boil vinegar, 1 tablespoon sugar, salt, mustard and celery.
4. Add salad oil and bring to a boil again, stirring constantly.
5. Pour over cabbage and onion layers.
6. Cover and refrigerate overnight.
7. Drain before serving.

Serves eight people.