Garden Fresh Salad Dressing

3 or more garlic cloves, 1/2 med. onion, 1/2 bunch of parsley, 1 cup fresh basil, 1 tsp sugar, 1 tbsp. Dijon mustard, 3 tbsp. red wine vinegar, 1 cup olive oil, salt and pepper. Place everything in food processor until it is well blended. Use on fresh green salads greens or some of those new potatoes and green beans. For a great potato salad top with more fresh basil and parmesan cheese or feta.

Lemon and olive oil dressing

Combine all of the following ingredients in a small jar and shake well. 1 fat garlic clove minced, 1/3 cup of lemon juice, 2/3 cup of olive oil, 1 tsp. spaghetti seasoning, 1/4 tsp salt, 1/4 tsp. sugar, 1/4 tsp.  lemon pepper.

1940's Three Bean Salad

Drain and rinse in cold water  1 can each of cut green beans, yellow beans, and red kidney beans.  Add 1 cup chopped celery, 1/2 chopped onion, and 1/2 cup chopped bell pepper. Mix 1/2 cup of white or cider vinegar,  1/2 cup of vegetable oil, 1/3 cup of granulated sugar,  1 tsp salt, 1/2 tsp pepper and 1 tsp of dried herbs. Pour over bean mixture, mix well, cover and chill at least 8 hours.

Layered Salad

In a deep glass bowl, layer  2 cups frozen green peas, 1 small head iceberg lettuce, 1 cup chopped celery, 1 cup chopped bell pepper, 1 red onion thinly sliced, 1 cup white mushrooms, sliced. Distribute julienne of ham around the outside of the top layer.  Crumbled bacon is also good if you don't have ham in the house. Combine 1 cup mayonnaise, 1 tbsp. vinegar and 1 tsp granulated sugar.   Spread over top to edge of bowl. Refrigerate covered overnight. To serve, sprinkle with cheese.

Spinach Salad

Trim spinach and tear into bite size pieces.  Place in salad bowl and top with 1 small red onion that has been sliced into rings. Add 1 cup of sliced mushrooms.  Add 6 slices of bacon  that has been cooked and crumbled. Add 2 chopped hard boiled eggs.  The dressing Mix together 3 tbsp vinegar, 2 tbsp. granulated sugar or honey, salt and pepper, 1/4 tsp. dry mustard, dash of Worcestershire sauce,  Whisk in 1/2 cup of canola oil.  Pour over salad and serve.

Seafood Pasta Salad

Cook and cool bow macaroni, add sun dried tomatoes, basil, oregano, cut up black olives, feta cheese, shrimp or prawns and mayonnaise. Mix and enjoy.

Dandelion-Stuffed Chicken Caesar Salad
5 half chicken breasts. boneless and skins removed. 1 cup dandelion greens, cut fine. 1/4 cup water chestnuts chopped. 1/2 cup onion dip. 2/3 cup sharp cheddar cheese shredded. 1 cup Italian seasoned breadcrumbs.

Nutritional value of the dandelion.

Get your dandelion greens before they flower and the leaves become bitter.

The Dressing

1/2 cup olive oil. 1/4 cup canola oil. 1/4 cup lemon juice. 3 tbsps. red wine.3 garlic cloves. 1 tsp Worcestershire sauce. 1/2 cup grated parmesan cheese. Lemon seasoned pepper to taste. Combine all ingredients in a blender and blend until smooth

The Salad.
4 cups dandelion leaves. 1 cup chopped tomato. 2 tbsp. grated parmesan cheese.1 tbsp. sharp cheddar cheese grated.
The Chicken

Pound chicken breasts flat. Combine dandelion greens, water chestnuts and French onion dip. Stir to blend. Spread mixture onto flattened breasts, dividing evenly. Sprinkle with shredded cheese. Roll chicken, jelly roll style, then cover with breadcrumbs. Secure with toothpicks. Place on lightly oiled cookie sheet or baking dish and bake in preheated oven at 350 for 40 minutes or until chicken is cooked and tender.

To assemble

Place dandelion greens on a platter, Sprinkle tomato and shredded cheeses on top. Drizzle with dressing. Place chicken on top and serve.

Tomato Salad
This is a healthy way to use those extra tomatoes from your garden
Cut about 2 or 3 tomatoes in bite size pieces and sprinkle generously with garlic salt.
I cut them in cubes.
Put in covered container in the fridge and add to the dinner table.

A Sort of Greek Salad.
Chop into bite size pieces 2 cucumbers and 3 tomatoes and 1 bell pepper (I use red)
Slice 1 red  onion and add a hand full of your favorite  olives and lots of feta cheese.
For the dressing.
Put 1/4 cup red wine vinegar in a cup and fill the cup with any cooking oil. Put this in a bottle and add 1 tsp sweet basil and 1/2 tsp oregano. Pour some of the dressing over the salad and enjoy. I make a double batch of the dressing and always have it on hand for other salads as well. It keeps for a long time in the fridge.

Chinese Cabbage Salad 
1 head cabbage 
1 tin sliced drained water chestnuts 
1 tin mushrooms stems and pieces 
3 green onions sliced 
As much as you want of bean sprouts, sunflower seeds and sesame seeds. Slice cabbage very thin. Do not shred. Add all above ingredients. Mix in large bowl. Add 1 bag of chow mien noodles and 1 pkg of Mr. Noodle crushing the Mr. Noodles first. 
Dressing: 
The flavor packet out of Mr. Noodle 
1/2 cup oil 
4 tbsp soya sauce 
3 tbsp vinegar 
2 tbsp sugar 
About 10 minutes before you serve the salad, add the dressing. Any leftover is great heated in the microwave the next day as Chow Mein .
This recipe contributed by Debbie Cowie

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