Salads Receipe

Dressings
French Dressing
Ingredients
- 1 1/2 cups vegetable oil
- 1 cup ketchup
- 3/4 cup sugar
- 1/2 cup vinegar
- 1 small onion, chopped
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon salt

1. In a blender or food processor, blend all ingredients until smooth
2. Store in the refrigerator



Green Salad
Simple Green Salad
Ingredients:
- Romania leaf
- Butter leaf
- Cherry Tomato
- Honey Baked Ham
- Hard-boiled Eggs
- French Dressing

I have mixed all the above in a bowl except the french dressing. I use the French dressing as dip for the vege. As for the quantity, it all depends on individual's preference, in my case, I have added more cherry tomato n ham....

Great Green Salad

Ingredients
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pinch white sugar
- 1 teaspoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- 2 cloves garlic, chopped
- 1 avocados - peeled, pitted, and cubed
- 4 cups mixed salad greens
- 1/2 cup sliced almonds
- 2 ounces feta cheese, crumbled

1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic
2. Add the avocado, and stir to coat with the dressing
3. Before serving, add the salad greens, and toss to coat with dressing
4. Sprinkle sliced almonds and feta cheese over the top

Cranberry Spinach Salad

Ingredients
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool
2. In a large bowl, combine the spinach with the toasted almonds and cranberries
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
4. Toss with spinach just before serving

Strawberry Spinach Salad with Almond

Ingredients
- 3 cups fresh baby spinach
- 1/2 cup sliced fresh strawberries
- 1/4 cup sliced honey-roasted almonds
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons sugar

1. In a large bowl, combine the spinach, strawberries and almonds
2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well
3. Drizzle



Chicken
Chicken with Apple and Cranberries

Ingredients:
- Chicken Breast Meat
- Chopped Onions
- Diced apples
- Dried Cranberries
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 teaspoon Apple Cider
- Salt & Pepper (to taste)

1. Boil the chicken breast meat for about 15-20 minutes depending on the size of meat. Leave it to cool
2. Mix the chopped onions with the mayo, sour cream and apple cider together
3. Add salt and pepper according to taste into the dressing
4. Mix the chicken meat and apples to the dressing
5. Use the dried cranberries as toppings on the dish
6. Put it in the refrigerator and serve cold

Servings Ideas:
Can be serve as fillings for sandwich or wrapped inside the lettuce leaves.

Chicken with Grape

Ingredients
- 3-4 chicken breasts
- Stiff purple grapes
- Celery
- Walnut pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- salt, pepper and sugar, to taste

1. Boil chicken breasts until fully cooked, then cut up in chunks
2. Chunk up grapes, celery and walnuts
3. Mix together after chicken has cooled
4. Add salt and pepper
5. Add sour cream, mayonnaise and sugar
6. Mix until well blended, taste and add more of any ingredient as needed

Chicken with Peach

Ingredients
- 3 medium fresh peaches, peeled and cubed
- 2 cups cubed cooked chicken breast
- 1 medium cucumber, seeded and chopped
- 3 tablespoons finely chopped red onion
MINT VINAIGRETTE:
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1/4 cup minced fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 lettuce leaves

1. In a large bowl, combine the peaches, chicken, cucumber and onion; set aside
2. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth
3. Drizzle over chicken mixture; toss to coat
4. Cover and refrigerate until chilled
5. Use a slotted spoon to serve on lettuce-lined plates

Deb's Chicken Salad
Ingredients
- 6 skinless, boneless chicken breast halves (cooked and cubed)
- Garlic, lemon-pepper seasoning, and paprika
- 2 heads lettuce, torn into pieces
- 4 tomatoes, chopped
- 1 onion, chopped
- 1 8 oz. package shredded cheese (as desired)
- 1/2 jar cooked bacon bits
- Salad dressing

1. Sprinkle chicken with garlic, lemon pepper and paprika
2. In a large salad bowl combine lettuce, tomatoes and onion
3. Top with chicken, shredded cheese and bacon bits
4. Toss with desired dressing to serve

Fruited Chicken Salad
Ingredients:
- 2 cups chicken, cooked, cubed
- 3/4 cup celery, sliced
- 3/4 cup seedless grapes, green, sliced
- 3/4 cup fresh peeled and cubed peaches
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- seasoning salt, to taste

1. In a large bowl, combine chicken, celery, grapes, and peaches; toss gently
2. Mix mayonnaise and sour cream together and pour over the salad
3. Add seasoning salt and mix gently. Taste and adjust seasoning
4. Refrigerate until ready to use
5. Garnish with fresh sliced peaches, whole grapes, and parsley if desired.

Luncheon Chicken Salad
Ingredients:
- 2 cups cooked cut-up chicken
- 1 cup chopped celery
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/2 cup mayonnaise, or as desired
- 2 hard-cooked eggs, chopped

1. Toss first 5 ingredients together
2. Adding enough mayonnaise to moisten to desired consistency
3. Fold in chopped eggs
4. Serve on lettuce leaves and garnish as desired



Corn
Creamy Corn
Ingredients
- 2 cups sweet corn
- 3/4 cup chopped tomato
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup prepared Ranch salad dressing

1. In a large salad bowl, combine vegetables; stir in dressing
2. Cover and refrigerate until serving

Summer Corn

Ingredients
- 6 ears corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil
2. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness
3. Drain, cool, and cut kernels off the cob with a sharp knife
4. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper
5. Chill until serving



Fruits
Creamy Fruit Salad
Ingredients
- 1 (20 ounce) can unsweetened pineapple chunks, drained
- 1 (15 ounce) can sliced peaches, drained
- 1 (11 ounce) can mandarin oranges, drained
- 4 medium tart apples, peeled and diced
- 1 1/2 cups cold fat-free milk
- 1/3 cup orange juice concentrate
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 3/4 cup fat-free sour cream

1. In a large bowl, combine the fruit; set aside
2. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth
3. Add sour cream; mix well
4. Fold into fruit
5. Cover and refrigerate until serving



Potato
Potato Salad with Ham and Eggs

Ingredients:
- 4-5 Potato (cut into cubes)
- Chopped Onions
- Shredded Carrots
- 2 sliced Honey Baked Ham (cut into squares)
- 2 Hard-boiled Eggs (cut 1 into cubes and sliced 1)
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- Salt & Pepper (to taste)
- Chopped Parsleys

1. Mix the chopped onions with the mayo, sour cream together
2. Add salt and pepper according to taste into the dressing
3. Add the potato, carrots, ham and eggs (cubes) into the dressing
4. Use the sliced eggs as toppings and sprinkle some chopped parsley onto the salad.
5. Put it in the refrigerator and serve cold