Nutritious Red Rice Salad

Ingredients:
1 cup basmati rice
6 radishes, halved and sliced
½ cup red pepper, diced
½ cup red onion, diced
2 cooked beets, sliced (about 1 ½ cups)
¼ cup fresh chives, snipped
2 tbsp fresh dill, chopped

Dressing:
¼ cup white wine vinegar
2 tbsp prepared horseradish
1 tbsp whole-grain mustard
1 tsp salt
1 tsp sugar
Black pepper to taste
½ cup olive oil

Instructions:
Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

Apple Banana Peanut Butter Salad

2 red apples, cored and cut into bit size pieces
4 firm bananas, halved and sliced
1/2 C of cashews, chopped
1/2 C of mayonnaise,
4 tbsp creamy peanut butter

Place the apples and bananas into a large serving bowl.  Add the chopped cashews tossing gently to combine.  Place the mayonnaise into a small mixing bowl.  Whisk the peanut butter into the mayonnaise until smooth.  Pour the mixture over the fruit and stir gently to coat.

Makes 8 servings

This summertime salad makes a great get together treat.  If you are not fond of cashews use regular peanuts or better yet use crunchy peanut butter in the sauce.

Party Time Apple Salad

3 red apples, diced
1/2 C celery, chopped
1/4 C pecans, chopped
1/4 C dried cranberries
1/4 C miniature marshmallows
2 tbsp raisins
3/4 C whipped topping
1/4 C sour cream

Place the apples, celery, pecans, cranberries, marshmallows and raisins into a large mixing bowl and toss to combine.   Whisk together the whipped topping and sour cream until blended well.  Spoon the whipped topping mixture into the mixing bowl.
Stir until all the ingredients are covered well.  Cover the bowl and refrigerate between 1 and 4 hours to chill through.

Makes 8 servings

This colorful salad will brighten up any backyard party table.  It has a slight crunch and will disappear before you know it.  Add a little more color to this salad by using colored miniature marshmallows.

Cheese and Apple Citrus Salad

1 C of orange juice
4 tsp lemon juice
1 1/2 C of mayonnaise
1 tsp grated orange peel
4 apples, chopped
2 C of cheddar cheese, shredded
1/2 C of celery, chopped
1/4 C of walnuts, chopped

Pour the orange juice and lemon juice into a small mixing bowl.  Whisk the mayonnaise into the mixture until smooth.

Stir the orange peel into the mayonnaise mixture.   Place the apples, cheese, celery and walnuts together in a serving bowl.  Toss the ingredients together to combine.  Pour the mayonnaise sauce over the mixture and toss until well coated.  Cover the bowl and chill for 15 minutes.

Makes 8 servings

Creamy Apple Carrot and Raisin Salad

1 (24 oz.) container small curd cottage cheese
2 large carrots, shredded
2 red apples, diced
4 tbsp raisins
4 tbsp walnuts, chopped
1/4 tsp pepper

Place the cottage cheese in a serving bowl.  Fold in the carrots and apples.  Add the raisins and walnuts stirring to combine.  Sprinkle with the pepper and mix until blended in well.

Makes 8 servings

This tasty salad is so easy to throw together if you decide at the last minute to have a cookout.  Remember to keep it as cold as possible by placing it in a larger bowl filled with ice.  The walnuts are optional in this salad.

Colorful Floret Salad

1 head of cauliflower, cut into florets
1 bunch of broccoli, cut into florets
2 C of cherry tomatoes
2 carrots, sliced thin
1 (6 oz.) can small ripe olives, pitted and drained
1 C Italian salad dressing
1 envelope Italian salad dressing mix
1 C shredded cheese

Place the cauliflower and broccoli together in a large serving bowl.  Gently fold in the tomatoes, carrots and olives.

In a small mixing bowl whisk the salad dressing and the dressing mix until blended together well.  Pour the mixture over the vegetables tossing to coat.  Cover and refrigerate at least 4 hours.  Before serving toss again then sprinkle the top with the cheese.

Makes 12 servings

The longer this salad stays covered in the refrigerator the better it will taste.  Cooling it helps the Italian flavors to blend into the vegetables.  Any summer time vegetables will work in this salad including chopped zucchini or cucumbers.

Simple Potato Salad

3 (14 1/2 oz.) cans sliced potatoes, drained well
1 C celery, sliced thin
1 C green onions, sliced thin
1/2 C carrots, shredded
2 (2 1/4 oz.) cans ripe olives, drained
4 tbsp dill pickle, chopped
1 C of mayonnaise
3 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp pepper

Place the potatoes, celery, onions, carrots, olives and pickles into a large serving bowl.  In a small bowl, whisk together the mayonnaise and mustard.  Stir in the garlic powder and pepper until blend in well.  Pour the mayonnaise mixture in with the potato mixture and stir until coated well.  Cover and refrigerate 2 hours or until chilled through.

Makes 12 servings

This easy to throw together potato salad will make a great accompaniment to those great grilled meats. To keep it cold outside place the bowl in a large bowl filled with ice.

Fruit Salad

1 C of blueberries
1 C of plums, sliced
1 C pitted cherries, sliced
1 C cantaloupe, chopped
1 C strawberries, sliced
1 C peaches, sliced
1 C of small green grapes
1 C of raspberries
1/4 C of lime juice
2 tbsp of honey
1 tsp grated lime peel
1 C lemon lime flavored sparkling water, chilled
Mint sprigs

In a 2 quart glass bowl layer the fruit in the order they are listed above.
Cover the bowl and chill 3 hours.  Just before serving place the lime juice into a small bowl.  Whisk in the honey and lime peel.  Add the sparkling water and stir until blended in well.  Pour the mixture over the layered fruit.  Garnish the top with the mint sprigs.

Makes 8 servings

Just about any combination of fruit works in this salad.  Try honeydew melon, nectarines, or mangos together with a lemon based dressing.  To make the lemon based dressing use lemon juice and lemon peel in place of the lime.

1.5 to 2 heads of broccoli, cut into bite-size pieces, leaving a bit of stem
½ cup red onion, chopped
¼ cup black pitted olives
8 slices bacon
1 cup cheddar cheese, shredded
Handful of sesame seeds

½ cup mayonnaise
½ cup natural yogurt
¼ cup white wine vinegar
¼ cup sugar

In a small skillet, fry the bacon until crisp, then remove on paper towels to drain the grease.

Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.

When chilled, crumbled the crispy bacon into bits and add to the broccoli, then add the sesame seeds and olives.

Toss and enjoy!

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
2 cloves of garlic, minced
1/4 C of white wine vinegar
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

Put the potato chunks into a large saucepan and cover the potatoes with water.

Place the pan on medium heat and bring the water to a steady boil.  Reduce the heat to low, cover and cook the potatoes for 12 minutes or until tender.  Drain the potatoes well and allow them to cool to room temperature.  Place the pepper strips, corn, celery, carrots, green onions and cheese into a large serving bowl.

Add the cooled potatoes and toss gently to combine.  Pour the oil into a small mixing bowl.  Whisk the garlic, vinegar, thyme, salt, sugar, garlic powder and pepper into the oil.  Pour the vinaigrette over the vegetables and gently toss to coat.

Makes 12 servings

Preparation Time:  approximately 30 minutes

This salad is quite colorful and very tasty on a hot summer day.  It can be served at room temperature or it may be chilled if you prefer.

6 eggs, beaten
1/3 C of sugar
1/3 C of vinegar
1 tsp salt
4 C elbow macaroni, cooked and drained well
3 hard boiled eggs, chopped
1 1/4 C ham, fully cooked and cubed
1 C process cheese, cubed
2 celery ribs, sliced thin
1 onion, chopped
3/4 C of pickle relish
3/4 C stuffed olives, sliced
1/3 C of mayonnaise

Place the eggs into a saucepan over low heat.   Stir in the sugar, vinegar and sauce.

Cook, stirring often, for 10 minutes or until the mixture becomes thick and a thermometer reads 160 degrees.  Remove the pan from the heat and allow the mixture to cool to room temperature being sure to stir the mixture often.  Place the macaroni, eggs, ham and cheese into a large serving bowl.  Fold in the celery and onion until well combined.  Add the pickle relish and olives blending them in well. Stir the mayonnaise into the cooled sauce.  Fold the sauce into the salad until all the ingredients are well coated.  Cover and refrigerate until just ready to serve.

Makes 8 servings

This salad has everything in it but there is room for more.  Add chopped nuts, chopped bell peppers or sprinkle it with real bacon bits to boost it up even more.

2 C spiral pasta
1 zucchini, cubed
1/2 C ripe olives, sliced
1/2 C sweet red pepper, chopped
1/4 C onion, chopped
1/2 C of mayonnaise
1/4 C of sour cream
1 1/4 tsp dill
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/4 tsp garlic powder

Cook the pasta according to the directions on the package.  Drain the pasta well then rinse with cold water.  Place the pasta in a large serving bowl.  Gently stir in the zucchini, olives, red pepper and onion.  Place the mayonnaise and sour cream together in a mixing bowl.  Whisk in the dill, salt, mustard, pepper and garlic powder until blended together well.  Pour the mixture over the pasta salad.

Gently stir to coat.  Cover and chill at least 2 hour but preferably overnight.

Makes 8 servings

Preparation Time:  approximately 20 minutes
Chilling Time:  at least 2 hours
Total Time:  approximately 2 hours and 20 minutes

When choosing a pasta shape for a salad of this nature always choose one that will hold up well.  It should also compete with the texture of the other salad ingredients.  Elbow macaroni, shell, bow ties, wagon wheels and tortellini pasta are good choices when it comes to making a pasta salad.

6 C of torn salad greens
4 navel oranges, peeled and sectioned
1 sweet onion, separated into rings
4 C of fresh blueberries
1 C of sour cream
2 tbsp white wine vinegar
2 tbsp fresh blueberries, crushed
2 tsp sugar
3 tsp lemon juice
1 tsp salt

Place the salad greens into a large mixing bowl and toss to fluff.  Arrange the orange slices and onion rings over the salad greens.  Sprinkle the blueberries into the salad.  Empty the sour cream into a mixing bowl.  Fold in the vinegar and blueberries.  Add the sugar, lemon juice and salt and blend until all the ingredients are mixed together well and the dressing is smooth.  Drizzle the dressing over the top of the salad.

Makes 8 servings

The combination of the blueberry, orange and onion flavors along with the tangy dressing make this salad a hit at any outdoor gathering.  Place the bowl into a large bowl filled with ice to keep the salad chilled and fresh for your guests.

Serves 2)
1 large chicken breast, cut into bite-sizes pieces
Half a baguette, cut into bite-size pieces
1 large tomato, cut into bite-size pieces
Olive oil
Handful of arugula or other lettuce leaves
½ packet feta cheese, cut into cubes
Salt and pepper to taste

Preheat the oven to 375F.

Put the chicken pieces, baguette and tomato pieces in a roasting dish and drizzle with a good amount of olive oil. Season with salt and pepper and bake in the oven for about 15 minutes or until the chicken pieces are no longer pink.

Divide the lettuce leaves on two dinner plates and place the warm chicken and tomato salad on top. Sprinkle with feta cheese and enjoy!

This warm chicken salad makes a very tasty and light lunch.

What You Need:

3 T brown sugar, packed
3 T pecans, finely chopped
3 small sweet apples, cored and halved
1 T butter, melted
1/3 C canola oil
1/4 C apple cider
1/4 C cider vinegar
1 T honey
1/4 t salt
1/4 t pepper
6 C mixed salad greens
1/4 C toasted pecans, coarsely chopped

How to Make It:

Place the oven temperature on 425 and allow the oven to heat while preparing the apples.
Line a baking sheet with heavy duty aluminum foil being sure to cover completely.
Place the brown sugar in a bowl.
Add the finely chopped pecans and toss to coat.
Place the apples, cut side up, on the prepared baking sheet.
Bruch the apple halves with the melted butter.
Sprinkle the brown sugar pecan mixture over the apples.
Bake 15 minutes or until the apples are just beginning to tender.
Place the oil in a shaker or a jar with a tight fitting lid.
Add the apple cider, vinegar and honey to the shaker or jar.
Sprinkle in the salt and pepper.
Shake until all the ingredients are incorporated together well.
Place 1 C of greens onto 6 serving plates.
Top each plate with a half of an apple.
Shake the dressing again then pour over all 6 salads.
Sprinkle the salads with the toasted pecans.

Serves:  6

The dressing may be kept in an airtight container in the refrigerator for up to 2 days.  Use sweet apples that are firm, well colored and have bright smooth skins.  Apples should be fragrant but have no musty smell to them.  Always use apples within 2 to 3 days of purchase.