Cajun Tomato Salad

Ingredients

Salad: 3 ripe tomatoes, cut into thick slices 1 Vidalia onion, thinly sliced and separated into rings 1/4 teaspoon sea salt 1 tablespoon thinly sliced fresh mint 2 teaspoons chopped fresh chives Vinaigrette: 4 teaspoons olive oil 4 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic

Directions

1. Alternate the tomato and onion slices on a platter. Sprinkle with salt to taste. Top with fresh mint and chives. 2. Combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake real well. Drizzle vinaigrette over salad and serve.

Potato Salad

Potato Salad

Ingredients  

 3 lbs.Red Potatoes, boiled

 1 cup Bacon Bits

 3 cups Green Onions, chopped

 1 cup Mayonnaise

 1 cup Sour Cream

 1 Tablespoon Garlic

 1 Tablespoon Dill Weed

 Salt & Pepper to taste 

Directions  

1. Boil potatoes until soft, drain and mix with other ingredients very well. 

Citrus and Avocado Chicken Salad

      Ingredients

 1 1/2 pounds spinach, torn into bite-sized pieces
 3 red grapefruits
 3 oranges
 2 avocados
 3 cups cooked chicken breast, sliced into strips
 1/4 cup orange juice
 2 tablespoons lemon juice
 1 teaspoon sugar
 2 tablespoons white wine vinegar
 1/4 cup olive oil                              

                     

                               
 Directions

 1. Remove stems from spinach. Wash spinach thoroughly and dry.
Tear into bite-size pieces.

 2. Wrap gently in paper towels and refrigerate in plastic bags until
ready to toss salad.

 3. Peel and section grapefruit and oranges. Slice avocados into
quarters and then cut each slice into 2-inch chunks.

 4. Combine remaining ingredients for dressing. Toss spinach with
 dressing. Add grapefruit, orange, avocados, and chicken and toss again.

Tomato and Beet Salad

  

  

      Ingredients

 2 medium red beets 

 2 medium golden beets 

 3 tablespoons chopped fresh chives 

 2 tablespoons chopped fresh tarragon 

 2 tablespoons chopped shallots 

 1 tablespoon capers 

 3 tablespoons extra-virgin olive oil 

 2 tablespoons balsamic vinegar 

 1 teaspoon Dijon mustard 

 3 cups ripe cherry tomatoes, halved 

 2 pounds ripe tomatoes, sliced 

 1/2 teaspoon salt 

                                 1/4 teaspoon ground black pepper                              

                       

                                 

 Directions

 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 

Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 

1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 

a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 

to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 

about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 

tomatoes. Sprinkle with salt and pepper. 

Watermelon Cucumber Salad

  

  

      Ingredients

 1 tablespoon olive oil 

 2 teaspoons fresh lemon juice 

 1/4 teaspoon salt 

 2 cups seedless watermelon, cubed 

 1 cup thinly sliced cucumber 

 1/4 cup thinly vertically sliced red onion 

                         1 tablespoon thinly sliced fresh basil                          

                       

                                 

 Directions

 1. Combine oil, juice, and salt in a large mixing bowl, stirring well. 

Add watermelon, cucumber, and onion; toss well to coat. Sprinkle 

salad evenly with fresh basil. 

Shrimp Salad

  

  

      Ingredients

 1 pound small shrimp, peeled and deveined

 1 celery stalk, finely diced

 1 small shallot, finely diced

 3-4 sweet pickles, finely chopped

 1/3 cup mayonnaise

 2 tablespoons sour cream

 1 tablespoon lemon juice

 2 teaspoons chopped dill

 2-3 dashes Tabasco sauce

             Salt and black pepper to taste                 

                       

                                 

 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over 

high heat. Fill a large bowl halfway with ice water and set 

it aside. Add the shrimp to the boiling water and cook until 

pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool. 

Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream, 

lemon juice, and dill in a large mixing bowl. Add the shrimp and 

stir until all the ingredients are well combined. Stir in the Tabasco 

sauce. Season with salt and pepper.  

Deviled Shrimp Salad

       





                                                                 Deviled Shrimp Salad


         
      Ingredients


 1 pound small shrimp, peeled and deveined
 1 celery stalk, finely diced
 1 small shallot, finely diced
 3-4 sweet pickles, finely chopped
 1/3 cup mayonnaise
 1 tablespoon cider vinegar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/4 teaspoon grated nutmeg
 2 tablespoons sour cream
 1 tablespoon lemon juice
 2 teaspoons chopped dill
 3-4 dashes Tabasco sauce
 Salt and black pepper to taste  

                               


 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over high heat.
Fill a large bowl halfway with ice water and set it aside. Add the shrimp
to the boiling water and cook until pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool.
Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream,
lemon juice, cider vinegar, cinnamon, cloves, nutmeg and dill in
a large mixing bowl. Add the shrimp and stir until all the ingredients
are well combined. Stir in the Tabasco sauce.
Season with salt and pepper.

Tomato Salad with Goat Cheese

Tomato Salad with Goat Cheese

  

  

            

      Ingredients

 3 tablespoons extra-virgin olive oil

 1 1/2 tablespoons white wine vinegar 

 1/2 teaspoon kosher salt 

 1/4 teaspoon freshly ground black pepper 

 1 garlic clove, minced 

 2 tablespoons chopped fresh basil 

 4 medium ripe tomatoes, cored and cut into 1/2-inch-thick wedges 

 1/3 cup small fresh basil leaves 

 1/3 cup ounces goat cheese, crumbled                    

 Directions

 1. Combine first 5 ingredients in a large bowl, stirring with 

a whisk. Add chopped basil and tomato wedges; toss to coat.

 2. Cover and let stand 1 hour, tossing occasionally. 

 3. Top with basil leaves and goat cheese. Serve

Curried Chicken Salad with Mango Dressing

         
       Ingredients


2 chicken breasts, skinless  
8 cups romaine lettuce, chopped  
¼ cup dried cranberries  
¼ cup celery, diced  
¼ cup red onion, diced  
½ cup apple, diced  
¼ cup walnuts, chopped  
4 Tablespoons plain low fat yogurt  
1 Tablespoon lime juice  
2 teaspoon curry powder

Dressing:
   
1 ripe mango  
1 Tablespoon lime juice  
½ teaspoon fresh ginger, grated  
1 Tablespoon fresh cilantro  
¼ teaspoon pepper                  


 Directions


1. In a large saucepan combine the chicken breasts and water.
Bring the water to a boil over medium heat. Reduce the heat
to low and simmer 20 minutes or until the chicken is no longer
pink. Remove the chicken from the water and refrigerate until
cool, about 20 minutes. De-bone and dice the chicken breasts.

2. In a small bowl whisk together the yogurt, curry and 1 tablespoon
lime juice. Add the celery, onion and diced chicken to the curry mixture
and stir to coat.

3. In a food processor, combine the mango, ginger, 1 tablespoon
lime juice, cilantro and pepper. Blend until smooth. On four dinner
plates layer the lettuce, walnuts, apple, and cranberries. Pour the
mango dressing over the lettuce. Top with the curry chicken salad.

Three Bean Salad

Three Bean Salad 

            

       

  Ingredients

VINAIGRETTE 

1⁄4 cup apple cider vinegar

2 tablespoons vegetable oil 

1 1⁄2 teaspoons salt 

1⁄4 teaspoon pepper

3 tablespoons granulated white sugar

SALAD 

1 1⁄2 cups fresh green beans, trimmed and cut into 1-inch pieces 

1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained 

1 15.5-ounce can kidney beans, rinsed and drained 

2⁄3 cup chopped red bell pepper 

1⁄2 cup chopped red onion 

1⁄4 cup chopped flat-leaf parsley

 Directions

  

1. In a small bowl, whisk together the vinaigrette ingredients. 

2. Bring a medium pot of water to boil. Add the green beans 

and cook them just until slightly tender, about 3 minutes. 

Pour the green beans through a strainer and run cold water 

over them until they no longer feel hot. 

3. Place the cooled green beans, beans, bell pepper, onion 

and parsley in a large bowl. Add the vinaigrette and toss. 

Cover and refrigerate the salad, tossing often, for at least 

2 hours and up to 8 hours before serving. 

Cucumber Tomato Salad

Cucumber Tomato Salad     

            

       

  Ingredients

 4 Ripe tomatoes 

 1 cucumber 

 1/2 red onion 

 1 tablespoon minced garlic 

 2 tablespoons extra-virgin olive oil 

 3 tablespoons gluten-free red wine vinegar 

                                                Salt and pepper, to taste                                                     

 Directions

  

1. Dice tomatoes, cucumber, and onion.

 2. In large mixing bowl, add all the ingredients. Toss to combine. 

 3. For best flavor chill salad for 2 hours or more before serving. 

German Potato Salad

German Potato Salad  

            

       

  

 Ingredients

 2 1/2 pounds small red potatoes, scrubbed 

 Salt 

 8-10 slices thick-cut bacon, cut into 1-inch pieces

 2 tablespoons salted butter 

 1 bunch scallions, white and green parts, sliced 

 4 cloves garlic, minced 

 4 to 5 tablespoons apple cider vinegar, to taste 

 2 teaspoons sugar 

                                                         3/4 teaspoon ground black pepper                                                

 Directions

  

1. In a saucepan and add enough water to cover the potatoes. 

 2. Salt the water, bring it to a soft boil over medium-high heat, 

and cook until the potatoes test just tender with a fork, 15 to 20 minutes.

 3. Heat a medium skillet over medium heat, add the bacon, and 

cook, stirring often, until it crisps at the edges but still feels soft in 

the middle, 10-12 minutes.

 4. Remove bacon from the skillet, leaving at least 3 tablespoons 

bacon fat in the skillet. Add the butter, scallions, and garlic to the 

skillet, and sauté gently for 1 minute. Add the vinegar, 2 tablespoons 

water, the sugar, 3/4 teaspoon salt, and the black pepper.

 5. Drain the potatoes, and when cool enough to handle, cut them 

into bite-size wedges, removing any clumps of skin but leaving most 

of it on. Place the potatoes in a large bowl.

 6. Pour the vinaigrette and the bacon over the warm potatoes, 

and mix well with a rubber spatula.

 7. Serve warm or at room temperature. 

Carrot and Zucchini Salad

Carrot and Zucchini Salad      

       

  

 Ingredients

 2 tablespoons extra-virgin olive oil 

 2 tablespoons fresh lemon juice 

 1 teaspoon Dijon mustard 

 1/4 teaspoon sugar 

 2 cups thinly shaved carrot 

 2 cups thinly shaved zucchini 

 1/4 cup thinly sliced red onion

 1/4 cup loosely packed flat-leaf parsley 

 2 tablespoons torn mint leaves 

 1/4 teaspoon kosher salt 

                                        1/4 teaspoon ground black pepper                                 

 Directions

  

 1. Combine first 4 ingredients in a medium mixing 

bowl, stirring well. 

 2. Add carrot, zucchini, and onion; toss well.

 3. Sprinkle with herbs, salt, and pepper; toss well.

Grape Salad

Grape Salad   

       

  

 Ingredients

Seedless green grapes – 64 oz. 

Cream cheese- 8 oz. 

Sour cream - 8 oz. 

White sugar - 1/2 cup 

Vanilla extract - 1 tsp. 

Chopped pecans - 4 oz. 

Brown sugar- 2 tbs                              

 Directions

  

1. At first, Wash green grapes and dry them. 

2. Now take a large bowl, add in the sugar, cream 

cheese, vanilla, and sour cream. Add dried grapes 

into it and mix them to incorporate evenly.

Pecan Chicken Salad

 Pecan Chicken Salad   

  

 Ingredients

2 tablespoons pickle relish  

2 teaspoons Creole mustard  

½ cup mayonnaise  

4 cups cooked chopped chicken  

2 large hard-boiled eggs, finely chopped  

2 ribs celery, finely chopped  

¼ medium onion, finely chopped  

½ cup pecans, chopped  

Salt and black pepper                      

 Directions

  

 1. In a large bowl stir together the pickle relish, mustard, 

and mayonnaise. Add the chicken, eggs, celery, onion, 

and pecans. Stir to combine.

 2. Add salt and pepper to taste.

Tomato Salad with Shrimp

Tomato Salad with Shrimp

  

Ingredients

 Olive oil 

 2 tablespoons minced ginger 

 1 dozen medium shrimp, peeled and deveined 

 Salt and black pepper 

 3 tablespoons lime juice 

 1/4 cup chopped scallions 

 1/2 cup chopped fresh cilantro, plus more for garnish 

 4 large ripe tomatoes, cored and cut into wedges

 lettuce                 

 Directions

  

 1. Pour enough Olive oil in a medium skillet to cover the bottom 

of the pan in a thin layer; turn the heat to low. When the oil is warm, 

add the ginger and cook, stirring occasionally, until golden, 3 to 6 minutes.

 2. Raise the heat to medium-high and add the shrimp and some salt 

and pepper. Stir and continue to cook, shaking the pan once or twice

and turning the shrimp until they are pink all over, about 3-5 minutes

 3. Transfer the shrimp to a salad bowl and toss with the lime juice, 

scallions, cilantro, lettuce and tomatoes. Taste and adjust the seasoning. 

Chicken Fruit Salad

Chicken Fruit Salad  

 Ingredients

  

 1 1/2 pounds cooked boneless 

 chicken breast halves, cubed 

 1 cup fresh strawberries, quartered 

 1/2 cup red apple cubed

 1 cup fresh pineapple, 

 cut into small chunks

 1/2 cup walnuts, chopped

 1 cup light mayonnaise 

 1 clove garlic, finely chopped 

 1 teaspoon dried dill weed 

 1 teaspoon Dijon mustard 

 1 teaspoon raw honey   

 Directions  

 1. Mix together the mayonnaise, garlic, dill weed, mustard, 

and raw honey in a mixing bowl, stirring well. 

 2. Mix the chicken, strawberries, pineapple, apple and 

walnuts in a large mixing bowl. Toss chicken mixture with 

the prepared dressing. 

 3. Chill for at least 1 hour, or overnight for best flavor.

Brown Rice Salad

Brown Rice Salad with Tomatoes and Peas

Ingredients: 

¾ cup brown rice 

Salt 

2 cups fresh or thawed frozen peas 

1 tablespoon minced garlic 

1 small red onion, halved and thinly sliced  

2 cups cherry tomatoes, halved 

¼ cup olive oil, or to taste 

1 tablespoon red wine vinegar, or to taste 

Black pepper 

¼ cup crumbled ricotta salata, feta, or other salty cheese 

1 cup chopped fresh basil

Directions: 

1.  Put the rice and a pinch of salt in a small saucepan with water to cover by about 1 inch. 

Bring to a boil, then lower the heat so the mixture bubbles gently. 

Cover and cook for 30 to 40 minutes, checking occasionally to make sure the water is not evaporating too quickly 

(add a little more liquid if necessary).

 2. When the liquid has been absorbed, taste and see if the rice is tender, or nearly so. 

If not, add about ½ cup water and continue to cook, covered. 

 3. When the rice is tender, turn off the heat, stir in the peas with a fork, and let the mixture sit, covered, for 15 or 20 minutes, 

during which time it will become a bit drier and cool off a bit.

 4. Put the rice and peas, garlic, red onion, and tomatoes in a large bowl. 

Add the oil and vinegar and sprinkle with salt and pepper. 

Use 2 big forks to combine, fluffing the rice and tossing gently to separate the grains. 

 5. Stir in the cheese and basil. Taste and adjust the seasoning; moisten with a little more oil and vinegar if necessary. 

Serve at room temperature .