Caesar Salad Dressing

1/2 c. mayo
2 t. Dijon Mustard
2 t. Worcestershire sauce
2 garlic cloves, grated
3 T. fresh lemon juice
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 cup extra light olive oil, not extra virgin
1/2 c. freshly grated parmesan cheese

In a large mixing bowl, combine 1/2 c. mayo, 2 t. Dijon mustard, 2 t. Worcestershire sauce, grated garlic, 3 T. lemon juice, salt, and pepper.  Whisk to combine

While whisking vigorously slowly drizzle in 1/2 c. olive oil.  Once all olive oil is in, continue whisking until it's well incorporated.  Add parmesan and whisk again.

Transfer to a mason jar, and cover

Country Buttermilk Coleslaw

 8 c. finely chopped cabbage (abt 1 head)
1/4 c. or more shredded carrot

1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice

Finely chop the cabbage and carrots.  Combine all the dressing ingredients and mix until smooth.  Pour over the cabbage and carrots mixing well.  Cover and refrigerate for at least 2 hours before serving.  Serves 10-12

Green Salad Lillie Woodros

Ingredients:
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery

Shred 1 head lettuce in 9 x 13 dish.  Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas

Mix Dressing:  1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil.  Spread over veggies

Top with grahted sharp cheddar cheese and crumbled bacon.

Cover and refrigerate.  (Overnight is best)

Favorite French Dressing from Kaye Calvert

1 c. ketchup
2/3 c. vinegar
1 c. oil
1/2 c. sugar
1 med. chopped fine onion
1 whole chopped fine garlic
Juice 1/2 lemon
1 t. salt
1 t. paprika
1 t. dry mustard
pepper to taste

Put in quart jar and shake well.  Or put in blend tec and blend well.  Season 24 hours and enjoy on salad.

Corn/Black Bean Salad

2 (15 oz.) cans black beans, drained and rinsed well
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced

Combine all ingredients and mix well.  Dress immediately with lemon or lime dressing:

1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste

Thoroughly mix in blender or food processor and pour onto salad.  You can eat it right away or let the flavors mingle awhile.

Garbanzo Bean Salad

 

YUMMY----(The parsley, onions, and garlic came out of my garden)

2 Cup garbanzo beans, rinsed and drained 1/4 red onion, diced 1/2 cup fresh parsley, minced 1/4 cup kalamata olives, pitted, sliced 1/4 cup Turkish apricots, slivered 3 T organic extra virgin olive oil or flax seed oil 2 T Barengo Gourmet Red Wine Vinegar 1 clove garlic, minced

1 T Dijon Mustard

1/2 T each: marjoram, oregano, paprika

1 Tsp sea salt

black pepper to taste

Mix together all ingredients and serve or refrigerate. This salad tastes even better the next day, after all the flavors have had a chance to seep into the beans. Prep time; 10 minutes

Strawberry Spinach Salad

10-12 oz. Spinach
1 lb of Strawberies
1/4 C. Dried Craisins or Cherries
3 Clementines, peeled and sectioned or 1 can 11 oz. Mandarin Oranges, drained
Sliced almonds
2 Green Onions, thinly sliced
Pistachios (optional, but yummy)

Combine all ingredients and serve immediately.  A Poppy Seed Dressing is very combatible.  It can be purchased or make your own. 

Homemade Poppy Seed Dressing
Blend: 
3/4 c. mayo
3 T. red wine vinegar
1/4 c. sugar
1/3 c. whole milk
3 T. poppy seeds 

Creamy Orange-Avocado Dressing

Serves 4 -- Avocado lends a creamy texture and orange juice adds bright citrus flavor to this simple dressing to enjoy on any salad

3 green onions
1/2 avocado, peeled and pitted
1/2 c. fresh orange juice
  Freshly ground black pepper to taste
Puree all ingredients in a blender or food processor until smooth.  Cover and chill until ready to use.
                       (recipe from Whole Foods Health Starts Here)

Thousand Island Dressing -- Kathleen C. from her mom Elaine

4 teaspoons cornstarch
1 cup water
3 heaping teaspoons sugar

Combine the above and cook (stirring) until clear, cool slightly, then fold in the other ingredients:

1 Quart mayonaise
1 Jar Chili Sauce
1 small jar of sweet pickle relish (dill is good too)
1 Tablespoon lemon juice

Sometimes my mom would add horseradish.

French Salad Dressing -- Kathleen C. from her mother Elaine

1 can tomato soup
1 1/4 cup veg. oil
3/4 c sugar
1Tb saltGrated onion (I have used dried)
small piece minced garlic

Mix well, Shake well before using, store in refrigerator