Southwestern Grilled Sweet Potato Salad

From Two Peas & Their Pod

Ingredients

4 medium sweet potatoes, peeled and cut into 3/4 inch slices

1 Tbsp olive oil

1 ear of corn, husked

15 oz can of black beans, drained and rinsed

1 red pepper, diced

2 green onions, chopped

1/2 cup chopped cilantro

2 avocados, pitted and diced

Juice of 2 limes

Directions

In a large bowl, toss the sweet potato slices with oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the corn on the grill and cook 3-4 minutes, rotating so that the kernels are charred on all sides. Alternatively, these can be roasted in the oven at 425°F for around 30 minutes for cubed potatoes and 10-15 minutes for the corn. Let the sweet potatoes and corn cool to room temperature. Cut the sweet potatoes into cubes and place in a large bowl. Remove the kernels from the cob and add to the bowl. Stir in the remaining ingredients until well combined. Season with salt and pepper, as needed, and serve.

Hollandaise Sauce

 2 egg yolks

2 T water

1T lemon juice

1/2 C butter cut into small cubes

1/4 t cayenne pepper

1/4 t salt

In a double boiler, mix egg yolks, water and lemon juice. Add butter and turn on heat. Whisk constantly until butter is melted and mixture thickens. Turn off heat and add cayenne and salt. Enjoy!

Conference Dressing and Salad

Ingredients

For the Dressing:
3/4 c white vinegar
1 1/2 c canola oil
2/4 c sugar
1 1/2 tsp salt
1 1/2 tsp dried onion flakes
3/4 tsp dry mustard
1 1/2 Tbsp fresh parsley

For the Salad:
Romaine, torn
Feta cheese, crumbled
Apple, diced
Strawberries, sliced
Avocado, cubed
Candied almond slivers

Directions

Place all dressing ingredients in the blender and blend until sugar is dissolved. Toss salad ingredients together until mixed. Pour dressing over salad and serve.

Red Cabbage Salad

From The Boat/Clearman’s Galley and Northwood’s Inn

Ingredients

1 cup vegetable oil
1 1/4 cup red wine vinegar
6 tablespoons sugar
2 teaspoon seasoning salt, such as Lawry's
1⁄2 teaspoon black pepper
1⁄2 teaspoon onion powder
1 head red cabbage, very thinly sliced

Directions

Mix all ingredients together, minus the cabbage, in a medium bowl. Add the cabbage and toss. Let set in the fridge for at least 2 hours, or overnight for the best flavor.

Ceasar Salad

Homemade croutons really make this good.

2 heads romaine lettuce - chopped

Croutons
Cube 1 loaf of day old bread - whatever you have - Itallian, French, Sourdough, Hot Dog Buns
Spread on a baking sheet and spray with canola oil spray. You could also use olive oil or melted butter if you prefer. Sprinkle with salt, pepper, garlic powder and onion powder. Bake at 325 degrees, turning every 10 to 15 minutes until they are crispy, about 45 minutes. Cool and store in a zippered bag. Will stay fresh up to a week.

Ceasar Dressing
Juice from 2 lemons
1-2 t sugar
2-3 cloves garlic, minced or put through a garlic press
1 T dijon mustard
salt & pepper to taste
1/4 c grated parmesan cheese
1/2 to 3/4 cup canola or olive oil
Whisk all ingredients or shake in a jar.

Toss lettuce with croutons and dressing to taste. Extra shredded parmesan is good on it too.

Chicken Salad II

From Terry Dodds

For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch

Cook to a thick sauce & cool.

For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion

Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.

This will absorb moisture, so mix it extra moist at first.

Curried Chicken Salad

From Mark Gallaudet (Executive Chef at the Athenaeum)

1/2 c mayonnaise
1 t lemon juice
2 T curry powder
2 c cooked chicken, chopped
1/4 c diced celery
1/2 c seedless grapes, halved or use plumped raisins
1/4 c almond slivers or walnuts

Blend mayonnaise, lemon juice, and curry powder. Toss with remaining ingredients. Chill at least one hour before serving.

Macaroni, Ham & Cheese Salad

From Arcadia Stake RS

4 cups Cooked Macaroni
1 c cubed cooked ham
1 c cubed cheese
1 c sliced celery
1/3 c chopped green onions
1 small can sliced black olives
1/3 c chopped dill pickles
1/4 sweet pickle relish
1 c mayonnaise
2 T mustard
1/2 t salt

Mix mayonnaise, mustard, salt, sweet pickle relish and green onions together. Toss with remaining ingredients.

Broccoli Salad

From allrecipes.com

INGREDIENTS
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

DIRECTIONS
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Gazpacho Salad

1 lb grape or cherry tomatoes, halved
1 medium English cucumber, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red onion chopped
1 garlic clove, minced
1 T olive oil
1 T Worcestershire sauce
1 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t black pepper
dash tobasco sauce

Mix all ingredients in a large serving bowl. Toss well and serve.

Peanut Cole Slaw

1/2 of a green cabbage, shredded
2 carrots, shredded
1/4 of a red cabbage
3/4 cup celery, finely sliced
1/3 cup green onions, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
pepper
1 cup dry roasted peanuts

In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder, pepper and oil.
Mix dressing with coleslaw; stir in peanuts and toss well.
Refrigerate until ready to serve.

Chinese Chicken Salad

INGREDIENTS:
Salad:
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded (regular cabbage and part romaine lettuce is good too)
6 green onions, chopped
1 can mandarin oranges, drained
3 stalks celery, chopped
1 carrot, shredded
1/2 cup chopped cilantro
2 cups cooked chicken, chopped

Dressing:
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

DIRECTIONS:
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions, oranges, celery, carrots, cilantro and chicken.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Sweet Thai Chili Coleslaw

Dressing:
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup Maggi Sweet Chili Sauce
1/4 teaspoon pepper

Salad:
Shredded green cabbage - 1 small head or 1/2 large head (about 1 pound)
2 carrots shredded
3 stalks celery - chopped
6 green onions - chopped
1 cup dry roasted peanuts

Mix dressing ingredients together. Toss salad ingredients together and mix in dressing. Serve.

Fumi Salad

Salad:
one large container
8 green onions
one head cabbage
chop vegetables and throw into large container to chill overnight

Dressing:
one medium container
4 tbsp sugar
1 tsp black pepper
2 tsp salt
2 tsp accent
6 tbsp seasoned rice vinegar
1 cup salad oil
mix together and chill in seperate container from salad

Topping:
one small container
two packages uncooked ramen noodles, broken up (you will not need seasoning packets)
bag slivered almonds, toasted
1 1/2 oz sesame seeds, toasted
mix together and store in small container.
Keep seperate from other containers until ready to serve

15 minutes before serving, pour dressing on salad. Immediately before serving, add topping. Toss and enjoy!