Broccoli Salad
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds. In small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled. INGREDIENTS: 1/4 cup bacon bits • 1 head fresh broccoli florets • 1 cup shredded Cheddar cheese • 1/2 cup raisins • 1/2 cup hulled sunflower seeds • 1 red onion, chopped • 1 cup creamy salad dressing • 1/4 cup white sugar Featured Ingredient: Bacon Bits Bin# 1689
Dijon Calamari Salad
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. For dressing, whisk together lemon juice, mustard, olive oil, garlic, parsley, basil, and 1/4 teaspoon salt and pepper in a small bowl; set aside. Combine greens, bell pepper, and carrots in a large serving bowl; set aside. Thread calamari on each of 4 (8-inch) skewers and season with remaining salt and pepper. Grill calamari 1-2 minutes on each side. Serve over mixed greens and top with dressing. Serves 4. INGREDIENTS: 1/4 cup fresh lemon juice 1 • tbsp. Dijon mustard • 1 tbsp. olive oil • 2 cloves garlic, minced • 1 tbsp. chopped fresh parsley • 1 tbsp. chopped fresh basil • 1/2 tsp. salt, ...
Carrot Raisin Salad
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving. INGREDIENTS: 3 large carrots, shredded • 1 cup raisins • 1 cup walnuts • 1/4 cup finely chopped celery • 2 tablespoons shredded coconut • 1/2 cup mayonnaise • 2 tablespoons sour cream • 1 tablespoon cider vinegar • 1/2 teaspoon white sugar • 1/4 teaspoon salt Featured Ingredient: Golden Raisins Bin# 2147
Tabouli Salad Mix
Place 1 cup of Tabouli mix in bowl, then add remaining ingredients. Refrigerate for 1/2 hour to 1 hour to absorb water and blend flavors together. Serve on a bed of lettuce with your choice of garnishes such as black olives, cucumber slices and radishes. Serves 2 - 3 people. INGREDIENTS: 1 cup Tabouli mix • ¼ cup olive oil • 1 finely chopped tomato • 1 cup cold water Featured Ingredient: Tabouli Bin# 1869
Spinach Salad With Cherries
For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well. For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired. Makes 4 servings. Dressing: • 1/4 cup olive oil • 1/4 cup red wine vinegar • 2 teaspoons honey • 1/8 teaspoon black pepper Salad: • 5 cups cleaned torn spinach leaves • 1 cup bite-size fresh pineapple wedges • 1/2 cup dried cherries • 1/2 cup thinly sliced red onion • Crumbled feta cheese, if desired Featured Ingredient: Dried Cherries Bin# 2163
Peanutty Pea Salad
In a large bowl, whisk together the mayonnaise, sour cream and white sugar. Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving. INGREDIENTS: ½ cup mayonnaise • ½ cup sour cream • ¼ cup white sugar • 1 (16 oz.) package frozen green peas, thawed • ½ cup red onion, diced • ½ cup sweetened dried cranberries • 1 cup unsalted peanuts Featured Ingredient: Unsalted Peanuts Bin# 2019
Ham And Macaroni Salad
Cook macaroni in boiling water 8 - 10 minutes. Drain and cool. Combine cooled macaroni with remaining ingredients and toss lightly. Chill. Serves 5. INGREDIENTS: 3 cups, macaroni, uncooked • 1½ cups frozen peas • 1/4 cup sliced green onions • 2 tbs. olive oil • 1 tsp. oregano • 1/4 tsp. pepper • 1/4 cup boiled ham, diced • 1 cup diced cheddar cheese • 3 tbs. mayonnaise • 1 tbs. lemon juice • 1/2 tsp. salt Featured Ingredient: Whole Wheat Macaroni Bin# 1611
Curry Chicken Salad
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. INGREDIENTS: 3 cooked skinless, boneless chicken breast halves, chopped • 3 stalks celery, chopped • 1/2 cup low-fat mayonnaise • 2 teaspoons curry powder Featured Ingredient: Curry Bin# 1668
Lentil & Sausage Salad
Wash lentils. Boil 1 cup lentils, 5 cups water, one 1/2 tsp. salt 30-45 minutes. Broil knockwurst 3-5 minutes. Put lentils, pepper, onion and tomatoes in bowl. Cut sausage in thin slices and add to salad. Mix oil, vinegar, garlic, mustard, salt, pepper together. Toss with salad on lettuce and garnish with eggs. INGREDIENTS: 1 lb. knockwurst • 1 large green pepper, diced • 2 large tomatoes, cut into 1/8 • 4 hard cooked eggs, peeled & quartered • 3 tbsp. red wine vinegar • 1 tsp. dijon style mustard • 1/4 tsp. ground pepper • 3 cups cooked lentils • 1 sweet red onion, sliced thin • crisp romaine or spinach leaves • 5 tbsp. olive oil • ...
Artichoke Spinach Dip
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm. INGREDIENTS: 1/4 cup butter • 1 (10 oz.) package frozen chopped spinach, partially thawed • 1 (14 oz.) can artichoke hearts, drained and chopped • 2 (8 oz.) packages cream cheese, softened • 2 (16 oz.) containers sour cream • 1 cup grated parmesan cheese • garlic salt to taste Featured Ingredient: Garlic Salt Bin# 1686
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