Apricot Sausage Dressing

1 lb. bulk Italian sausage
1 c. chopped onion
1c. chopped celery
1 tsp. finely chopped garlic
1 (6-oz.) pkg. dried apricots, coarsely chopped
1 (16-oz.) loaf white bread, diced and dried
1 tsp. dried thyme leaves
1 tsp. dried rubbed sage
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 T. grated lemon peel
1 (14.5-oz.) can chicken broth
1 egg, slightly beaten

In a large skillet, saute sausage, onion, celery and garlic over medium-high heat, stirring occasionally, until browned (approximately 10 minutes). Remove from heat, drain off fat, and set aside. In a large mixing bowl, combine apricots, bread, thyme, sage, salt, pepper, lemon peel. Add sausage mixture, broth and egg. Stir well to fully mix ingredients. Spoon mixture into a 3-quart casserole dish. Bake in a preheated 325F (165C) oven for 55 to 60 minutes or until heated through. Yields 8 servings

Recipe Note: Serve this baked dressing in the center of a crown roast or use as a stuffing for turkey or game hen..
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Avocado Dressing

1 lg. avocado
2 T. lemon juice
1 c. mayonnaise
1/2 c. sour cream
1 tsp. Worcestershire sauce
1/3 c. chopped onion
2 cloves garlic, minced
1 tsp. salt
Dash ground cayenne pepper

Peel avocado. In a small bowel, mash avocado with lemon juice. Place mashed avocado, mayonnaise, sour cream, Worcestershire sauce, chopped onion, minced garlic, salt and cayenne pepper in a food processor; blend until smooth. Transfer to a covered container and chill. Prepare at least 24 hours before serving to allow flavor to develop. Yields 2 cups of dressing.
Recipe Note: Serve this creamy, rich dressing over Tuna Burgers (http://www.bedrockpress.com/recipe-seafood.html), as a dressing for wraps or use as a dip with tortilla chips. For a spicier dressing, just add a bit more cayenne pepper.
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Bleu Rose Salad

1 T. minced shallot or sweet onion
½ tsp. salt
¾ tsp. granulated sugar
½ c. vegetable oil
3 T. raspberry vinegar
Fresh raspberries (optional)
½ c. toasted pecan or walnut pieces
1 c. seedless red grapes, halved
2 c. romaine lettuce leaves
2 c. red leaf lettuce leaves
2 c. fresh spinach leaves

To prepare vinaigrette, place minced onion, salt and sugar in a small bowl or jar with lid. Whisk in vegetable oil and raspberry vinegar or if preparing in a jar, cover and shake until well mixed; refrigerate. (Vinaigrette may be refrigerated for up to 1 week.) Preheat oven to 350^oF, spread nuts in a single layer on a baking sheet and bake for 6 to 8 minutes or until golden brown. Remove from baking sheet and cool; coarsely chop and set aside. Slice grapes in half; set aside. Wash salad greens separately; drain well to remove excess moisture. Discard any wilted or bruised leaves. Tear enough Romaine, red leaf, and spinach leaves into bite-sized pieces to measure 2 firmly packed cups of each. Combine salad greens, grape halves and cooled nuts in a large bow. Drizzle with raspberry vinaigrette and toss well to coat. Serve on individual salad plates garnished with optional fresh raspberries, if desired.
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Broccoli-Endive Salad

4 c. fresh broccoli flowerets
4 c. torn curly endive greens
1 med. red bell pepper, julienned
1/2 c. pitted ripe olives
1/2 c. white wine vinegar
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1/2 tsp. granulated sugar
1 clove finely chopped fresh garlic
1/4 tsp. dried basil leaves

In a large serving bowl, toss broccoli, endive, bell pepper strips and olives; set aside. In a 1-quart saucepan, combine vinegar, oil, salt, pepper, sugar, garlic and basil. Cook over medium heat, whisking occasionally, until mixture comes to a boil (1 to 2 minutes). Cool 10 minutes. Pour warm dressing over salad. Serve immediately. Yields 8 servings.
Recipe Note: Dressing may be prepared in a microwave oven: Combine dressing ingredients in a 2-cup microwave-safe container. Microwave on HIGH, whisking after 90 seconds; heat until mixture just comes to a boil (2 to 3 minutes). Cool 10 minutes before pouring over salad.
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Broccoli Salad

1 c. mayonnaise
½ c. granulated sugar
¼ c. red wine vinegar
4 c. fresh broccoli florets
½ c. golden raisins
½ c. broken pecans
½ c. chopped red onion
½ c. chopped celery
½ c. crumbled cooked bacon

In a small bowl or large cup, whisk together mayonnaise, sugar and vinegar; set aside. Separate florets from broccoli stalks. (Save the remainder of the broccoli for another use or freeze for later.) Combine broccoli, raisins, pecans, onion, celery and bacon in a large serving bowl. Pour prepared dressing over salad and toss to coat all ingredients. Chill thoroughly before serving. Yields 4 to 6 servings.
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Broccoli Salad with Balsamic Dressing

1/3 c. balsamic vinegar
1/4 c. olive oil
1 clove garlic, minced
2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
4 c. chopped fresh broccoli
1 med. red onion, chopped
1/4 c. chopped fresh dill
2 T. chopped green olives
1/4 c. chopped toasted pecans

Prepare dressing in a mixing bowl by whisking together vinegar, oil, garlic, sugar, salt and pepper; set aside. In a serving bowl, combine broccoli, onion, dill and olives; drizzle with dressing and toss to coat. Cover and chill 30 minutes. Sprinkle with nuts before serving. Yields approximately 5 cups of salad.
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Buttermilk Congealed Salad

Buttermilk Congealed Salad

1 (20-oz.) can crushed pineapple
1 (6-oz.) pkg. orange flavored gelatin (or any favorite flavor)
2 c. buttermilk
1 c. miniature marshmallows
1 c. flaked coconut
1 c. chopped pecans
1 (12-oz.) carton frozen whipped topping, thawed

Warm pineapple in a large saucepan over high heat until hot. Stir in dry gelatin and bring to a boil. Remove from heat and let cool. Add buttermilk and mix well. Stir in marshmallows, coconut, pecans and whipped topping. Pour into gelatin mold or container and chill.
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Cajun Country Corn Salad

Dressing ingredients:
1 tsp. granulated sugar
1/4 c. red wine vinegar
1 tsp. Creole mustard
1 T. dried crushed basil
1/4 tsp. garlic powder
2 tsp. Louisiana hot sauce
2 T. mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. olive or vegetable oil
Salad ingredients:
4 c. canned whole-kernel corn, well drained
1 c. thinly sliced pickled okra
1 lg. bell pepper, chopped
1/2 c. thinly sliced green onions
1 c. chopped fresh tomato
1/2 c. chopped fresh parsley

To prepare dressing: Using a blender, whisk together sugar, vinegar, mustard, basil, garlic powder, hot sauce, mayonnaise, salt and black pepper. Slowly drizzle in oil and blend until slightly thickened; set aside.
To prepare salad: Combine corn, okra, bell pepper, green onions, chopped tomato and parsley in a serving bowl. Pour prepared dressing over salad and toss gently to coat all ingredients. Cover and refrigerate overnight before serving (to allow flavors to fully develop). Yields approximately 8 servings.
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Chilled Cantaloupe Salad

4 T. plain yogurt
2 tsp. grated lime peel (zest)
2 T. lime juice
1 tsp. grated fresh gingerroot (see Recipe Note)
5 c. cantaloupe balls
1 c. coarsely chopped fresh watercress

In a medium bowl, stir together yogurt, lime zest, lime juice and gingerroot. Stir in cantaloupe and watercress. Cover tightly and refrigerate at least 1 hour before serving. Yields 6 servings.

Recipe Note: One-fourth teaspoon ground ginger may be substituted for 1 teaspoon grated fresh gingerroot.
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Classic Waldorf Salad

1/2 c. mayonnaise
1/2 c. plain yogurt
4 tsp. granulated sugar
4 tsp. lemon juice
4 apples
1 c. diced celery
1 c. chopped walnuts

In a medium-size salad bowl, combine mayonnaise, yogurt, sugar and lemon juice; set aside. Core apples and cut into bite size pieces (do not remove peel). Add apples and diced celery to mixture in salad bowl; fold in nuts. Cover and chill for a minimum of 2 hours; toss before serving. Yields 8 servings.

Recipe Variation: Add 2 cups of diced cooked chicken and 1 large banana cut into 1/4- to 3/8-inch slices to salad and serve as a luncheon or buffet salad.
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Congealed Cherry Salad

2-1/4 c. boiling water, divided
1 (3-oz.) pkg. cherry gelatin
1 (21-oz.) can cherry pie filling
1 (3-oz.) pkg. orange gelatin
1 (8-oz.) can crushed pineapple, undrained
1 c. whipped topping
1/3 c. mayonnaise
1/4 c. chopped pecans
Salad greens for plating (optional)

Coat a 7-cup ring mold with non-stick cooking spray; set aside. Pour 1-1/4 cups of boiling water into a bowl, mix in cherry gelatin and stir 2 minutes or until gelatin is completely dissolved. Stir in pie filling. Pour mixture into prepared mold and refrigerate until set but not firm (approximately 1 hour). Meanwhile, dissolve orange gelatin in remaining 1 cup of boiling water. Stir in undrained crushed pineapple and chill until thickened but not set (about 45 minutes). Combine whipped topping, mayonnaise and pecans, fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 2 hours or until firm. Unmold congealed salad onto a serving plate lined with optional salad greens, if desired. Yields 12 servings.
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Congealed Coke Salad

1 (3-oz.) pkg. lime flavored gelatin
1 c. hot water
8 oz. coke (cola), room temperature
1 (8 oz.) pkg. cream cheese
1/2 c. chopped pecans

Mix gelatin with hot water. Add coke. Chill in refrigerator until thick. Remove and add crumbled cheese and chopped nuts. Pour into a square baking dish and refrigerate to congeal. To
serve, cut in squares, place individual servings on lettuce leaves and top with favorite dressing.
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Congealed Cranberry Fruit Salad

1 (8-oz.) can crushed pineapple, drain and reserve juice
1/2 c. cranberry juice cocktail
2 T. lemon juice
1 (3-oz.) pkg. raspberry-flavored gelatin
1 (16-oz.) can whole berry cranberry sauce
1/2 c. chopped celery
Lettuce leaves for plating

Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork; stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold; chill until firm. To serve, arrange lettuce leaves on a serving plate and unmold congealed salad onto lettuce. Yields 8 servings.
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Congealed Fruit Salad

1 (8-oz.) can unsweetened pineapple tidbits
1 (15-oz.) can blueberries
2 (3-oz. each) pkg. raspberry gelatin
2 c. boiling water
½ c. sour cream
1 (8-oz.) pkg. cream cheese, softened
5 T. plus 2 tsp. granulated sugar
½ tsp. vanilla extract

Drain pineapple and blueberries (reserving liquid); set aside. Combine pineapple juice and blueberry juice; measure and add enough water to bring volume to 1¼ cups; set aside. In a mixing bowl, dissolve gelatin in boiling water. Add reserved fruit juice to gelatin. Refrigerate until partially set. Stir fruit into gelatin and transfer to an 8x8-inch square dish. Return to refrigerator and chill until firm. In a mixing bowl, combine sour cream and softened cream cheese. Beat in sugar and vanilla extract until smooth. Carefully spread mixture over gelatin. Refrigerate overnight. Cut congealed salad into squares to serve. Yields 9 servings.
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Cool Cucumber Salad

4 T. sour cream
1/4 tsp. coarsely ground black pepper
1/4 tsp. salt
2 tsp. grated lemon peel (zest)
2 tsp. lemon juice
4 c. coarsely chopped cucumber (peeled and seeded)
1/2 c. thinly sliced red onion (cut rings in half)
2 T. chopped fresh mint leaves

In a medium bowl, stir together sour cream, pepper, salt, lemon zest and lemon juice. Stir in cucumber, onion and mint. Cover and refrigerate for a minimum of 1 hour before serving. Yields 6 servings.
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Cranberry Congealed Salad

2 c. fresh or frozen cranberries, rinsed and drained
1 c. granulated sugar
1 c. water
1 (3-oz.) pkg. lemon flavored gelatin
3/4 c. chopped celery
1 c. chopped pecans or walnuts
Lettuce leaves for plating
Lemon and orange slices for garnish (optional)

Chop cranberries in a blender or food processor for about 30 seconds. Mix cranberries with sugar and allow sugar time to dissolve (approximately 1 hour). Boil 1 cup of water; add gelatin and stir until dissolved. Chill until just beginning to gel. Stir cranberries, celery, and nuts into gelatin. Pour into a mold that has been lightly coated with non-stick cooking spray. Cover and refrigerate until firm. Just prior to serving, arrange lettuce leaves on a serving plate. Unmold congealed salad onto lettuce. Garnish with optional lemon and/or orange slices if desired.
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Crab Pasta Salad

1 lb. fresh or frozen crabmeat
1 (16-oz.) pkg. med. seashell pasta
1 c. mayonnaise
1 T. white wine vinegar
1 tsp. lemon (or lime) juice
1 tsp. granulated sugar
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/2 tsp. dried basil
1/4 tsp. finely ground black pepper
1 med. bell pepper, diced
3/4 c. thinly sliced green onion, white and green portions
1/2 c. sliced black olives
12-14 grape tomatoes, halved
1/2 c. celery, sliced into 1/4-inch thick pieces
1 (2-oz.) jar diced pimiento pepper, well drained

Pick over crabmeat to remove any pieces of shell or membrane; set aside. Prepare pasta according to package directions. Transfer cooked pasta to a colander, rinse with cold water; drain well and set aside. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, garlic powder, dill, basil and pepper, adjusting seasonings to suit your taste. Add pasta to the dressing and toss to coat. Mix the bell pepper, onion, olives, tomatoes celery and pimiento, into the pasta mixture. Gently fold in crabmeat. Cover and refrigerate overnight to allow time for the flavors to blend. Yields 6 to 8 servings.
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Cranberry-Orange Congealed Salad

1 (3-oz.) pkg. cranberry flavored gelatin
1 c. boiling water
1 (16-oz.) can whole cranberry sauce
1 (11-oz.) can mandarin oranges (drained)
1 (15-oz.) can crushed pineapple
1 c. chopped celery
1-1/2 c. chopped pecans
1 tsp. lemon juice
Whipped topping

Mix gelatin and water until dissolved; add cranberry sauce and mix well. Add mandarin oranges, pineapple, celery, pecans and lemon juice; stir until all ingredients are well mixed. Pour into a large bowl or mold. Refrigerate to congeal. Serve with whipped topping.
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Creamy Fruit Salad

1 (15-oz.) can mandarin oranges, drained
1-1/2 c. halved green grapes
1-1/2 c. red seedless grapes
1 (10-oz.) jar red maraschino cherries,
halved, rinsed and drained
1 (10-oz.) jar green maraschino cherries,
halved, rinsed and drained
1 (8-oz.) can unsweetened pineapple chunks, drained
1 c. flaked coconut
2 c. miniature marshmallows
1 c. (8 oz.) sour cream

In a large bowl, combine oranges, green and red grapes, red and green cherries, pineapple chunks, coconut and marshmallows. Just before serving, add sour cream and toss to coat. Yields 12 to 16 servings.
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Creamy Raspberry Congealed Salad

1 (10-oz.) pkg. frozen red raspberries, thawed
2 (3-oz.) pkg. raspberry gelatin
2 c. boiling water
1 pt. vanilla ice cream
1 (6-oz.) can frozen pink lemonade concentrate, thawed

Drain raspberries (reserve syrup) and set aside. Dissolve gelatin in boiling water. Add ice cream, and stir until melted. Stir in lemonade and reserved syrup. Chill until thickened. Stir in raspberries. Pour into an 8-cup mold and chill until firm. Yields 12 servings.
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Deviled Shrimp Salad

1/2 c. mayonnaise
1/4 tsp. coarsely ground black pepper
1/4 tsp. salt
6 hard-cooked eggs, chopped
1/2 c. sliced green onions (cut in 1/4-inch slices)
2 lb. cooked med. shrimp (peel, devein
and cut each in half)
2 T. chopped fresh dill (see Recipe Note)

In a medium bowl, stir together mayonnaise, pepper and salt. Stir in chopped eggs, green onions, shrimp and dill weed. Cover and refrigerate for a minimum of 1 hour before serving (best if refrigerated overnight). Additional mayonnaise may be added, if desired, just prior to serving. Yields 6 servings.

Recipe Note: Two teaspoons of dried dill weed may be substituted for 2 tablespoons chopped fresh dill.
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Dill Pickle Potato Salad

3 lbs. potatoes (about 8 med.), peeled and diced
6 hard-cooked eggs, peeled and chopped
3 celery ribs, chopped
6 green onions, chopped (both white and green portions)
2 med. dill pickles, finely chopped
1-1/2 c. mayonnaise
4 tsp. prepared mustard
1/4 c. dill pickle juice
1 tsp. celery seeds
1 tsp. salt
1/2 tsp. ground black pepper
4-6 lettuce leaves (optional)

Peel potatoes and cut into bite-size chunks. Place potatoes in a large pot or Dutch oven and cover with water. Bring to a boil over high heat; reduce heat and simmer for 20 minutes or until
fork-tender. Remove from heat and drain in a colander; set aside to cool. Transfer cooled potatoes to a large bowl. Add chopped eggs, celery, onions and pickles. Prepare dressing in a small bowl by combining mayonnaise, mustard, pickle juice, celery seed, salt and pepper. Pour dressing over potato mixture and mix well. Cover and refrigerate for at least 4 hours before serving. Serve in a lettuce-lined bowl if desired. Yields 8 to 10 servings
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Fruit Slushies

4 c. water
¾ c. lemonade concentrate
¾ c. orange juice concentrate
1¼ c. granulated sugar
1 (20-oz.) can unsweetened pineapple tidbits (do not drain)
3 med. firm bananas, sliced
1 (11-oz.) can mandarin oranges, drained
½ c. halved red maraschino cherries

Combine water, lemonade concentrate and orange juice concentrate in a medium saucepan. Add sugar and stir over medium heat until sugar dissolves. Remove from heat and stir in pineapple, bananas, oranges and cherries. Transfer mixture to a shallow 3-quart freezer container. Cover and freeze overnight. Remove from freezer 1 hour before serving. To serve, spoon into individual compotes or stemmed glasses. Yields 12 servings.
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Green Salad with Blue Cheese & Walnuts

2 c. mixed salad greens
!/4 c. chopped walnuts, toasted
2 T. blue cheese, crumbled
1-1/2 tsp. lemon juice
2 T. white wine vinegar
2 T. olive oil
3 sm. garlic cloves, finely minced
Salt and ground black pepper to taste
1 to 2 drops Louisiana hot sauce

Toss salad greens, walnuts and blue cheese together. Whisk together lemon juice, vinegar, oil, garlic, salt, pepper and hot sauce. Pour over salad, toss and serve. Yields 2 servings.
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Guacamole Tossed Salad

12 slices bacon, cooked and crumbled
2/3 c. vegetable oil
4 T. cider vinegar
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. Tabasco pepper sauce
4 med. tomatoes, seeded and chopped
1 sm. red onion, sliced and separated into rings
4 lg. ripe avocados, peeled and cubed
8 c. torn salad greens

Fry bacon, drain on paper towels and set aside. Prepare dressing in a small bowl by whisking together oil, vinegar, salt, pepper and hot pepper sauce; set aside. In another bowl, combine tomatoes and onion; add crumbled bacon. Pour well-mixed dressing over tomato mixture; toss gently. Add avocados. Place salad greens in a large salad bowl. Add tomato and avocado mixture and toss to coat. Serve immediately. Yields 8 to 10 servings.
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Hawaiian Chicken Salad

2-1/2 c. diced cooked chicken
1 c. seedless red grapes, halved
1 (20-oz.) can pineapple tidbits, drained
3/4 c. c slice celery
3/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. navel orange segments
3/4 c. sliced firm banana (cut crosswise)
1/3 c. salted peanuts

In a large bowl, combine chicken, grapes, pineapple, celery, mayonnaise, salt and pepper. Gently fold in orange segments.
Cover and refrigerate until chilled. Just prior to serving, fold in banana slices and sprinkle with peanuts. Yields 8 servings.
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Layered Caribbean Chicken Salad

3 c. shredded romaine lettuce
2 c. cubed cooked chicken
1 c. (4 oz.) shredded Monterey Jack cheese
1 (15-oz.) black beans, drained and rinsed
1-1/2 c. diced peeled ripe fresh mango
1/2 c. (2 med.) chopped seeded plum tomatoes
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (8 med.) thinly sliced green onions
1 (6-oz.) container fat-free pina colada yogurt
2 T. lime juice
1 tsp. Caribbean jerk seasoning
1/2 c. cashews

In a 3- or 4-quart clear glass serving bowl, layer salad ingredients in the following order: lettuce, chicken, Monterey Jack cheese, black beans, mango, tomatoes, Cheddar cheese, and green onions. Prepare dressing by whisking together yogurt, lime juice and jerk seasoning in a small bowl until well blended. Spoon dressing evenly over salad; sprinkle cashews over top. Yields 6 servings (1-1/2 cups each).
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Layered Congealed Salad

2 (3-oz. each) pkg. lime gelatin
5 c. boiling water, divided
4 c. cold water, divided
1 (3-oz.) pkg. lemon gelatin
½ c. miniature marshmallows
1 c. mayonnaise
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) can crushed pineapple (do not drain)
2 (3-oz. each) pkg. cherry gelatin

In a mixing bowl, combine lime gelatin with 2 cups boiling water; stir 2 minutes to dissolve gelatin. Add 2 cups cold water; stir. Pour into a 13x9x2-inch dish and refrigerate until gelatin is set (approximately 1 hour). In a small bowl, dissolve lemon gelatin in 1 cup boiling water; add marshmallows and stir until melted. Let cool at room temperature for 20 minutes. In a separate bowl, combine mayonnaise and softened cream cheese; beat until smooth. Gradually beat in cooled lemon gelatin. Stir in undrained crushed pineapple. Carefully spoon over congealed lime layer. Chill until set. Dissolve cherry gelatin in 2 cups of boiling water; stir in remaining 2 cups of cold water. Carefully spoon over chilled lemon layer. Refrigerate overnight. Cut into squares to serve. Yields 12 to 15 servings.
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Layered Fruit Salad

2/3 c. orange juice
1/3 c. fresh lemon juice
1/3 c. firmly packed brown sugar
1/2 tsp. grated orange peel (zest)
1/2 tsp. grated lemon peel (zest)
1 tsp. pure vanilla extract
2 c. cubed fresh pineapple
1 pt. fresh strawberries, capped and sliced
2 kiwi fruit, peeled and sliced
3 med. bananas, sliced
2 seedless oranges, peeled and sectioned
1 c. seedless grapes
1 pt. blueberries

In a sauce pan, combine orange juice, lemon juice, brown sugar, orange zest and lemon zest. Bring to boil over high heat, reduce heat and simmer for 5 minutes. Remove from heat and stir in vanilla. Set aside to allow sauce to cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in the following order: pineapple, strawberries, kiwi, bananas, oranges, grapes and blueberries. Pour cooled sauce over fruit. Cover and refrigerate for several hours before serving. Yields 8 to 10 servings.
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Lemon-Poppy Seed Tossed Salad

2/3 c. vegetable oil
1/3 c. lemon juice
1/4 c. granulated sugar
1 T. finely chopped green onions
3/4 tsp. salt
1 tsp. poppy seeds
8 c. torn mixed salad greens
1 med. pear, chopped
1 med. red apple, chopped
1 c. (4-oz.) shredded Swiss cheese
1 c. chopped pecans, toasted

Prepare dressing by Combining oil, lemon juice, sugar, onion, salt and poppy seeds in a jar with a tight-fitting lid; shake well and set aside. In a large serving bowl, combine salad greens, pear, apple, cheese and pecans. Shake dressing well and drizzle over salad; toss to coat. Serve immediately. Yields 16 servings.
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Macque Choux Rita

Ingredients for Vinaigrette:
1-1/4 c. olive oil
1/2 c. white wine vinegar
1/4 c. lime juice
1/4 c. fresh cilantro leaves
1 avocado, peeled and diced

Ingredients for Salad:
2 dozen (16-20 count) shrimp, peeled and deveined
1/4 c. lime juice
1/4 c. lemon juice
1/2 c. tequila
2 T. Triple Sec
1 T. chopped thyme or 1 tsp. dried thyme
1 T. chopped fresh basil or 1 tsp. dried basil
Salt and ground cayenne pepper to taste
1 lg. red bell pepper
1 lg. yellow bell pepper
1 c. whole kernel corn
1 c. diced fresh tomato
1/2 c. diced zucchini
1/2 c. canned black beans, rinsed
1/2 c. diced Bermuda onions
1 T. minced jalapenos
1/4 c. chopped cilantro
2 T. olive oil for sauteing
Lime slices for garnish

To prepare vinaigrette, combine olive oil, vinegar, lime juice and cilantro in a food processor; pulse for 1 minute. Add avocado and pulse again for 30-second intervals until blended. (Do not over-blend.) Transfer vinaigrette to a covered container and chill. To prepare salad, combine shrimp, lime juice, lemon juice, tequila, Triple Sec, thyme andbasil in a large mixing bowl. Season with salt and cayenne pepper. Toss and allow shrimp to marinate in the refrigerator for approximately 30 minutes. While shrimp are marinating, roast red and yellow bell peppers under the broiler of an oven, turning frequently. Broil on all sides until the skins blister and blacken. Remove from oven and place in a brown paper bag to steam for 10 to 15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers. In a large bowl, toss peppers, corn, tomatoes, zucchini, black beans, onions, jalapenos and cilantro; set aside. Remove shrimp from marinade; discard marinade. Heat 2 tablespoons of olive oil over medium-high heat in a heavy-bottomed saute pan. Saute shrimp for 2 to 3 minutes or until pink and curled; remove from pan. Toss shrimp and roasted pepper salad with 1/2 cup of the avocado vinaigrette. To serve, garnish the rim of a large margarita glass by dipping it in lime juice and minced cilantro. Fill glass with salad. Garnish with a lime slice. Serve with tortilla chips. Yields 6 servings.
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Marinated Pasta Salad

1 (16-oz.) pkg. tri-colored pasta twists
¼ lb. lean, fully cooked ham, cubed
1 (4-oz.) block provolone cheese, cubed
12-14 cherry tomatoes, halved
3 stalks celery, chopped
1 lg. green bell pepper, chopped
½ c. sliced stuffed green olives
½ c. sliced pitted ripe (black) olives
1 bunch green onions, thinly sliced
8 oz. bottled Italian dressing
¼ c. grated Parmesan cheese

Cook pasta according to package directions. Drain cooked pasta in a colander, rinse in cold water and drain well. Transfer pasta to a large bowl. Add ham, provolone, tomatoes, celery, bell pepper, olives and green onion. Add Italian dressing and toss to coat all ingredients. Cover and refrigerate overnight. Prior to serving, sprinkle salad with Parmesan cheese and toss. Yields 12 to 16 servings.
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Marinated Summer Squash Salad

3 med. zucchini, shredded
3 med. summer squash, shredded
1 sm. Bermuda (red) onion, thinly sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 T. minced garlic
1/4 c. sweet pickle relish
1/3 c. salad oil
1/3 c. red wine vinegar
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
1 tsp. coarsely ground black pepper

In a large mixing bowl, combine zucchini, squash, onion, red and yellow bell peppers, garlic and pickle relish. In a separate mixing bowl, prepare marinade by combining oil, vinegar, basil, thyme, salt and pepper; whisk until well blended. Pour marinade evenly over vegetables, cover and refrigerate overnight. Before serving, toss salad and drain excess liquid. Yields 6 servings.
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Olive Salad

3 jars (10-oz. each) broken salad (green) olives
1 c. pitted ripe (black) olives, drained
6 cloves garlic, minced
2 jars (3.25-oz. each) marinated cocktail onions, drained
4 celery stalks, coarsely chopped
1 (4-oz.) jar chopped pimiento peppers, drained
2 T. chopped capers, drained
1 tsp. celery seed
1 T. dried oregano
1 tsp. finely ground black pepper
3 T. red-wine vinegar
1/3 c. olive oil

Drain salad olives; reserve 3 tablespoons of brine. Combine salad olives, ripe olives, garlic, cocktail onions, celery, pimientos and capers in a food processor. Coarsely chop and transfer to a mixing bowl. In a small bowl, whisk together reserved olive brine, celery seed, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour dressing over chopped salad; toss to coat. Spoon into a glass jar with a tight-fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature. Yields approximately 6 cups.

Recipe Notes:
(1) To prepare Muffuletta Sandwiches: Olive Salad is what makes the famed New Orleans muffuletta sandwich so extraordinarily wonderful. See ‘Muffuletta Sandwich’ recipe in the Breads & Butters category of the Recipe Index. Remember to always allow enough time for refrigerated olive salad to come to room temperature before preparing sandwiches.
(2) To prepare Marinated Seafood Salad: Olive Salad is a marvelous addition to pasta and seafood salads. In a large bowl, mix together 2 to 4 pounds of lump crab meat, boiled peeled shrimp and peeled cooked crawfish tails. For each 2-pounds of seafood, add 6 to 8 tablespoons of olive salad and 2 teaspoons of lemon juice. Toss gently to coat. Marinate for 2 to 3 hours before serving, mixing occasionally.
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Pea & Peanut Salad

2 pkg. (10-oz. each) frozen English peas, thawed
2 c. dry roasted peanuts
2 c. chopped celery
1/2 c. chopped red onion
12 bacon strips, cooked and crumbled
1 c. mayonnaise
1/2 c. prepared zesty Italian salad dressing

In a large bowl, combine peas, peanuts, celery, onion and bacon. In a small bowl, whisk together mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until served. Yields 10 servings.
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Pink Party Congealed Salad

1 (20-oz) can crushed pineapple, drained (reserve juice)
1 (3-oz.) pkg. strawberry flavored gelatin
14 large marshmallows, cut into pieces
2 c. cottage cheese
1 c. chopped pecans
1/2 pt. whipping cream

Combine reserved pineapple juice with gelatin and marshmallows over low heat until all is dissolved. Remove from heat and cool. Add pineapple, cottage cheese and chopped pecans. Mix well then fold in whipping cream. Turn into mold and chill until set.
Recipe Note: This recipe is excellent when prepared with lime flavored gelatin.
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Romaine, Grapefruit & English Pea Salad

2 T. vegetable oil
2 T. red wine vinegar
2 tsp. granulated sugar
1 T. chopped fresh chives or 1 tsp. dried chives
4 c. torn Romaine or red leaf lettuce
2 red grapefruit, peeled, sectioned and drained
1 (10-oz.) pkg. frozen tiny English peas, thawed and drained

Prepare vinaigrette by stirring together oil, vinegar, sugar and chives in a small bowl; set aside. In a large serving bowl, combine torn lettuce, sectioned grapefruit and thawed peas. Drizzle with prepared vinaigrette and toss to coat. Yields 4 to 6 servings.
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Salad with Orange-Poppy Seed Dressing

1 c. (8 oz.) sour cream
3 T. orange juice
1 T. granulated sugar
1 tsp. poppy seeds
1/2 tsp. grated orange peel
8 c. torn red leaf lettuce
2 oranges, peeled, sectioned and drained
1/4 c. sliced almonds, toasted

In a medium bowl, whisk together sour cream, orange juice, sugar, poppy seeds and grated orange peel; set aside. In a large serving bowl, toss together lettuce, orange sections and toasted almonds. Serve dressing with salad. Yields 6 servings.
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Salmon & Bow Tie Salad

1 (12-oz.) box bow tie pasta
1 c. marinated artichoke hearts, drained and quartered
1 (3.8-oz.) can sliced black olives, drained
1-1/2 c. diced Roma tomatoes
1-1/2 c. cubed mozzarella cheese
1/4 c. sliced red onion
1/4 c. sliced fresh basil leaves
1 (12-oz.) bottle light Italian vinaigrette
1 (7.1-oz.) pouch skinless, boneless pink salmon
Fresh whole basil leaves for garnish

Prepare pasta according to package directions; rinse in cold water and drain well. In a large serving bowl, combine pasta, artichoke hearts, olives, tomatoes, cheese, onion and basil and vinaigrette; mix well. Flake and gently fold in salmon; cover and refrigerate for a minimum of 30 minutes or up to 24 hours. Toss before serving and garnish with whole basil. Yields 8 servings.
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Seven Layer Salad

2 c. mayonnaise
½ c. granulated sugar
1 pkg. pre-washed and shredded iceberg lettuce
6 hard boiled eggs, sliced
1 (16-oz.) bag of frozen peas, thawed and rinsed
1 lb. bacon, cooked and crumbled
1 bunch of green onions, thinly sliced
2 c. shredded sharp cheddar cheese
1 c. croutons (optional)

To prepare dressing, combine mayonnaise and sugar in a small mixing bowl; mix well and set aside. Arrange lettuce in the bottom of a deep clear glass bowl. Layer boiled egg slices over lettuce, then add layer of peas well drained peas, layer of bacon, layer of green onions and final layer of cheese. Spread mayonnaise and sugar mixture over top of salad so it is airtight. Cover bowl with plastic wrap and refrigerate salad until serving time (best if prepare the day before serving). Just before serving, toss salad and top with croutons, if desired.
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Shrimp & Crab Salad

1 med. onion, finely chopped
1 clove garlic, finely minced
1 c. Creole mustard
½ c. red wine vinegar
½ c. vegetable oil
Salt and ground black pepper to taste
1 head Romaine lettuce
8 oz. lump crabmeat
8 oz. boiled shrimp
1½ c. plain or seasoned croutons
1 c. grated Parmesan cheese
12 cherry tomatoes (optional)
2 boiled eggs, sliced (optional)

Combine onion, garlic and mustard in a small mixing bowl. Whisk in vinegar and oil; season with salt and pepper; set aside. Wash Romaine and remove excess moisture. Set aside 4 large leaves. Tear remaining leaves into bite-size pieces and place into a large bowl. Pick over crabmeat to remove any pieces of shell or cartilage. Peel and devein boiled shrimp. Add crabmeat, shrimp, croutons and cheese to Romaine. Toss to mix ingredients. Pour 1 cup of dressing over prepared salad and toss again to coat ingredients. (Remaining dressing may be stored in the refrigerator for up to two weeks.) Line four salad plates with Romaine leaves, then top with tossed salad. Garnish with cherry tomatoes and slices of boiled eggs, if desired. Yields 4 servings.
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Shrimp & Lemon-Linguine Salad

2 T. white wine vinegar
1/4 c. olive oil
2 T. minced fresh parsley
1/2 tsp. thyme
1/2 to 1 tsp. ground cayenne pepper
1 tsp. salt
1 lb. cooked sm. shrimp, peeled and deveined
1 (16-oz.) pkg. linguine
1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
Lemon Dressing:
2/3 c. olive oil
2/3 c. shredded Parmesan cheese
1/2 c. lemon juice
1 t. grated lemon peel
1/3 c. minced fresh basil

Combine vinegar, 1/4 cup oil, parsley, thyme, cayenne pepper and salt in a large resealable plastic bag; add shrimp. Seal bag and turn to coat shrimp with marinade; set aside. Cook linguine according to package directions, adding asparagus during last 3 minutes; drain and rinse in cold water. Prepare lemon dressing by combining 2/3 cup oil, Parmesan cheese, lemon juice and lemon peel in a large bowl; add linguine mixture and toss to coat. Drain shrimp and discard marinade; add shrimp to linguine. Cover and refrigerate; sprinkle with basil just prior to serving. Yields 6 servings.
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Simple Savory Coleslaw

2 c. mayonnaise
1/4 c. Dijon mustard
1 T. granulated sugar
2 T. cider vinegar
2 tsp. celery seeds
1 tsp. celery salt
1/2 tsp. salt
1/2 tsp. ground black pepper
1 lb. white cabbage (approx. 1/2 small head)
3/4 lb. red cabbage (approx. 1/2 small head)
5 carrots, peeled

In a medium bowl, whisk together mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper; set aside. Fit a food processor with the thickest slicing blade. Cut the white cabbage and red cabbage into small wedges and place horizontally into the feed tube. Process in batches.
Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Mix grated cabbages and grated carrots in a large bowl. Pour enough dressing over grated vegetables to moisten them. Serve cold or at room temperature.
Yields 8 to 10 servings.
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Strawberry & Avocado Salad

3 T. extra-virgin olive oil
1 T. raspberry or balsamic vinegar
1/4 tsp. cinnamon
Dash hot sauce
Salt and freshly ground black pepper to taste
1 c. hulled and quartered fresh strawberries
1/4 c. chopped red onion
1 ripe avocado, halved and pitted
Lettuce leaves for plating

Prepare vinaigrette by whisking together the oil, vinegar, cinnamon, hot sauce, salt, and pepper in a small bowl. Combine quartered strawberries and chopped onion in a bowl, drizzle in vinaigrette and toss to coat. Place each avocado half (pitted side up) on serving plates lined with lettuce leaves. Spoon strawberry mixture onto avocado halves. Yields 2 servings.
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Strawberry Congealed Salad

1 (6-oz.) pkg. strawberry gelatin
2-1/2 c. boiling water
1 (16-oz) pkg. frozen strawberries
1 (16-oz.) can crushed pineapple
4 bananas, sliced crosswise
1 (12-oz.) carton frozen whipped topping, thawed
1 (8-oz.) pkg. cream cheese, softened
1 c. confectioners’ sugar

Dissolve gelatin in boiling water. Add frozen strawberries and stir until thawed. Stir in pineapple and banana slices. Chill gelatin mixture until set. Mix thawed whipped topping, cream cheese and confectioners’ sugar. Spread topping mixture over set gelatin. Chill again before serving.
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Strawberry-Spinach Salad

2 bags (6-oz. each) fresh baby spinach
1/4 med. red onion, thinly sliced
1 (16-oz.) container fresh strawberries, hulled and quartered
1 (4-oz.) pkg. feta cheese, crumbled
1/2 c. broken pecan halves
Bottled balsamic vinaigrette
Salt and pepper to taste

In a large bowl, toss together spinach, onion, strawberries, cheese and pecans. Lightly drizzle with vinaigrette; sprinkle with salt and pepper to taste. Yields 6 servings.

Recipe Note: An equal amount of red wine vinaigrette may be substituted for balsamic vinaigrette in this recipe.
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Tossed Salad with Spicy Tomato Dressing

Dressing:
1 (6-oz.) can spicy hot vegetable juice
2 T. red wine vinegar
2 T. olive oil
2 T. tomato paste
1 T. lemon juice
2 T. chopped fresh parsley or 2 tsp. dried parsley flakes
Salad:
4 c. torn lettuce
1 med. cucumber, cut in 1/8-inch slices
1 med. red onion, cut in 1/8-inch slices and separated into rings
1 c. pitted ripe olives
1/2 c. sweet pickled cherry peppers, quartered

In a medium bowl, whisk together vegetable juice, vinegar, oil, tomato paste and lemon juice. Stir in parsley; set aside. In a large bowl, toss lettuce, cucumber, onion and olives. Serve dressing over salad. Yields 8 servings.
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Wilted Spinach Salad

6 c. fresh spinach leaves
4 slices bacon, cut into ½-inch pieces
1 T. extra-virgin olive oil
½ c. chopped red onion
¼ tsp. granulated sugar
¼ tsp. salt
¼ tsp. ground black pepper
1 T. red wine vinegar
Garlic croutons (optional)

Wash and dry spinach. Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large salad bowl, cover with plastic wrap and chill. Fry bacon in a small frying pan over medium heat until crisp. Leaving bacon drippings in skillet, remove bacon from skillet with a slotted spoon and drain on paper towels. Return skillet to medium heat and add oil, onion, sugar, salt, and pepper. Cook 2 to 3 minutes, stirring occasionally. Add vinegar; swirl pan to incorporate. Remove skillet from heat and pour warm dressing over spinach; toss gently to wilt (leaf edges should soften slightly while spinach retains some crunch). Sprinkle bacon and optional croutons (if desired) over wilted spinach and serve immediately.
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