Julius Ceasar Salad

Julius Ceasar Salad

Ingredients:

Croutons:

1 teaspoon Italian seasoning
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

Dressing:

2 large garlic cloves, chopped up
6 anchovies, rinsed off, patted dry, and chopped up
2 tablespoons freshly sqoze lemon juice
2 tablespoons Best Foods mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (make sure it's extra virgin)
2 tablespoons water purified by reverse osmosis

Salad:

1 head of some romaine lettuce, trimmed up and torn apart into bite-sized bits and pieces
1/3 cup freshly grated parmesan cheese

Preparation:

Croutons:

Preheat that oven to 350 degrees. In the confines of a bowl, toss around bread cubes with that oil and those seasonings. Mix up too well. Pour it out into that baking sheet. Separate those pieces so they do not stick together like glue. Bake and bake for 10-15 minutes. Remove the thing from the oven and allow it to cool off.

Dressing:

In a blender, add that garlic, add those anchovies, add that lemon juice, add that mayonnaise, and then add that salt. Blend around until smooth like a dream. While running (not on your treadmill), remove that small cap from blender top and begin adding a steady and gushing stream of that oil. Blend around and around until completely combined. Add water and blend once more again.

Salad:

Within the confines of a large bowl, toss up and around that romaine lettuce with that salad dressing, those croutons and that parmesan cheese. Add a light sprinkling of that pepper. Toss around again. Sprinkle the top with that parmesan cheese again and again and again.

Now eat it.

Broccoli Sunflower Salad 061010

Broccoli Sunflower Salad

1 bunch broccoli
1/2 lb. bacon
1/2 c. sunflower nuts
Raisins, amount desired
DRESSING:
1 c. mayonnaise (not Miracle Whip
2 tbsp. cider vinegar
1/3 to 1/2 c. sugar
1/3 c. onion, finely chopped

Clean and chop broccoli into bite sized pieces. Fry bacon until crisp; crumble. Mix together broccoli, bacon, sunflower nuts and raisins. Mix together dressing ingredients and pour over salad.

Poppy Seed Fruit Salad 031610

Ingredients:

1/4 cup honey
4 tablespoons limeade concentrate
2 teaspoons poppy seeds
1 cup halved fresh strawberries
1 cup cubed fresh pineapple
1 cup fresh blueberries
1 cup cubed seedless watermelon
1/4 cup slivered almonds, toasted

Preparation:

In a small bowl, combine the honey, limeade concentrate and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss gently to coat. Sprinkle with the almonds. Serve with a slotted spoon.

Rice and Ham Salad

10 oz. pkg. frozen peas
1/2 tsp. salt
1 1/2 c. water
1 1/3 c. instant rice
1 tbsp. minced onion
3/4 c. mayonnaise
1/2 c. chopped dill pickle
1 c. slivered ham
1 c. slivered cheese

In a covered sauce pan bring peas, salt and water to a boil. Remove from heat and stir in instant rice and onion. Cover and let stand for 13 minutes. Cool. Stir in mayonnaise and pickle. Chill. Add ham and cheese just before serving. Serves 6.

Mandarin Orange Salad

FIXINGS:

1/4 cup yellow onion, chopped (try to find a "Walla Walla" onion)
1/2 cup sugar
1 tsp dry mustard
1 tsp celery seed
1/3 cup cider vinegar
1 cup oil
1 tsp salt

SALAD:

1 head Romaine lettuce
1 can (6 oz) mandarin oranges
1 purple onion
1/3 cup slivered almonds
1 1/2 cups croutons (may be seasoned)

Blend fixings ingredients and refrigerate 1 hour. Toss salad ingredients; arrange mandarin orange slices on top of salad. Slop fixings blend over salad blend and eat.

Sugar Free Zucchini Salad

1 pound zucchini, unpeeled
1 medium sweet onion, thinly sliced
1 medium orange bell pepper, sliced
1/2 cup cider vinegar
1/3 cup water
1 tablespoon oil
1/2 cup Equal brand sweetener
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram or tarragon, crushed (optional)
12 cups salad greens
6 arugula leaves, snipped
3 tablespoons pine nuts, (optional)

Cut zucchini into 1/8” slices. Mix together with onion and bell pepper. Set aside.

In a quart-size container with lid, combine vinegar, water, oil, sweetener, salt, pepper and marjoram. Pour over vegetables. Refrigerate, covered, overnight to allow flavors to blend.

Spoon vegetables over salad greens using a slotted spoon. Top with bits of arugula and sprinkle with pine nuts.

Makes 6 servings.

Lime Party Salad

1/4 lb. marshmallows (16)
1 c. milk
1 sm. pkg. lime Jello
2 (3 oz.) pkgs. cream cheese
1 (No. 2) can crushed pineapple, undrained
1 c. whipping cream, whipped
2/3 c. mayonnaise

Put marshmallows and milk in double boiler. Heat until marshmallows are melted. Pour this mixture over lime gelatin, stirring until dissolved. Stir in cream cheese, mixing until smooth. Add undrained pineapple. Cool. Blend in whipping cream and mayo. Pour into mold and chill until firm.

Carrow Raisin Slaw

4 to 6 carrots, grated
4 heaping tbsp. of Miracle Whip
1/3 to 1/2 c. plumped raisin
2 tbsp. milk (optional)
1/2 tsp. sugar or 1/8 tsp. sugar substitute (optional)

Skin and wash carrots. Place in a covered bowl and set in the refrigerator. Bring to boil 2 1/2 cups of water add to it the raisins. Place a lid on the saucepan and set aside to cool (room temperature). Mix carrots, Miracle Whip and raisins adding 2 tablespoons of milk if not moist enough. If sweetness is preferred add sugar to taste. This makes a good side dish to go with sandwiches, fish or as a substitute for French fries or potato salad.

Chick Pea Salad

3 c. cooked chick peas
1/4 c. chopped onion
2 tbsp. chopped pimento (raw or cooked)
2 tbsp. chopped (not grated) raw carrot
Salad oil and vinegar
2 tbsp. chopped green pepper
3 tbsp. mayonnaise
1 1/2 tsp. mustard
Salt to taste

Cook chick peas until soft, but do not overcook. Chick peas should be soaked overnight as beans. Chick peas can be cooked in the pressure cooker after soaking. Drain soaking water and cover well with fresh water; cook 25 to 30 minutes under pressure, then let the pressure go down without putting under cold water. Drain. Mix together with all the other ingredients.

This salad will keep for some time in the refrigerator and is high in protein. With the chopped red pimento it makes a colorful salad for summer meals or picnics. Canned chick peas are very good in this and make a quick and easy salad.

Lobster Salad

2 pounds of lobster (peeled and chopped)
1 large onion (optional)
4 large clery sticks (diced)
1 can peas (15 oz)
1 can corn (15 oz)
1 large red bell pepper (diced)
5 hard boiled eggs (grated)
5 strips of fried bacon (diced)
1 peeled and diced granny smith apple
1/2 cup jasmine rice (or your favorite) cooked
1 1/2 cups of mayonaise
2 tbsp dijon mustard
1 1/2 tbsp sea salt (or less, to taste)
dash of freshly ground pepper

In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.

Peppered Turkey Salad

2 boneless turkey breast tenderloins (8 oz. total)
1/2 c. oil and vinegar salad dressing
2 red, green or yellow sweet peppers
2 c. torn lettuce

Cut tenderloin steaks into 1/2 inch wide strips. In a 10 inch skillet heat 1/4 cup salad dressing. Add turkey strips. Stir fry over medium high heat for 3 to 4 minutes until tender. Remove from heat. Cool slightly.

Cut peppers into strips. In a medium bowl combine peppers and undrained turkey. Pour the remaining salad dressing over turkey mixture, toss to coat. Cover and chill several hours or overnight.

To serve, arrange lettuce on 2 dinner plates. Drain the turkey mixture. Spoon over lettuce.

Italian Linguine Salad

1-lb. linguine noodles, cooked as directed and drained
1/2 lb.(block) mozzarella cheese, cut in 1-in. cubes
1/2 lb. (block) Provolone cheese, cut in 1-in. cubes
2 smalls jars green olives, drained
2 small black olives, drained
1 can chickpeas, drained
1 seedless chef cucumber, cut in 1-in. pieces
16 oz. cherry tomatoes, cut in halves
1/2 green bell pepper, cut in small pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut in small pieces
1 red onion, cut into small pieces
1/2 lb. pepperoni, cut in 1-in. pieces
1/2 lb. ham, cut in 1-in. pieces
1 bottle of Wish-bone Italian dressing, or your own

Cook linguine as directed, and drain, cool. Add everything but the dressing to the noodles in a large bowl. Now, gradually add the dressing to coat.

I have used a whole bottle of dressing for it soaks into the ingredients. This salad is best if made the night before, then toss; check to see if it needs more dressing, add then serve cold.

Chicken Pasta Salad

3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Caesar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Caesar salad dressing and mix well. Refrigerate until needed.

Tomato and Cucumber Salad

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.

Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).