~Salad~
Blueberry-Melon Fruit Salad with Honey Lime Dressing
1/2 cup Honey, 4 Tbs. fresh Lime Juice, 2 lb. Honeydew or Cantaloupe, cut into pieces; 2 cups fresh Blueberries
Combine honey and lime juice in a small bowl. Mix thoroughly to let the two ingredients mingle. Combine melon pieces and blueberries in another bowl. Drizzle the dressing over the fruit and gently toss to combine. Serve immediately; can refrigerate for later.
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Tossed Green Salad w/Mustard Vinaigrette
1/4 c. Dijon Mustard, 1 Tbsp. lemon juice, 2/3 c. whipping cream, 2 Tbsp. minced fresh parsley, 2 tsp. minced onion, 1 head romain lettuce
Whisk mustard and lemon juice in small bowl. Add cream gradually, whisking constantly until thickened. Stir in parsley and onion. Drizzle over lettuce in salad bowl, tossing to coat.
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Potato Salad w/Dill and Chives
4 medium potaotes, 1 Tbsp. each of chopped onion, parsley and chives, 1 tsp. dill seed, 3 Tbsp. mayonnaise, 1 Tbsp. yogurt or cream, Salt and Black Pepper
Boil the potatoes in their skins until just tender. Cool, peel and slice. Sprinkle on the onio, parsley, chives and dill. Blend the mayonnaise and cream, season with salt and pepper. Add to the potato mixture and stir gently. Leave to stand a few hours so the flavors mix. Serves 4.
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Macaroni Salad
1/2 pkg. (12 oz.) salad macaroni; 1/2 c. sweet pickle relish; 1/2 c. finely chopped onion; 3 eggs, boiled and finely chopped; 1 tsp. celery seed; 1 c. Miracle Whip salad dressing; Salt and pepper
Cook macaroni according to package directions. Drain. Add remaining ingredients and mix well. Season with salt and pepper if desired. Cover and refrigerate a few hours before serving. 1 1/2 quarts.
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Shrimp and Crabmeat Salad
1 lb. loaf while sandwich bread; 4 hard-boiled eggs, chopped; 1 c. chopped celery; 1/2 large onion, chopped; 1 can (6 oz.) crabmeat, rinsed and drained well; 2 cans (4 1/4 oz. each) small shrimp, rinsed and drained well; 2-3 c. mayonnaise
Remove crust from bread and cut bread into 1 inch cubes. Combine bread, eggs, celery and onions in large bowl. Cover and refrigerate overnight. Stir crab and shrimp into bread mixture. Add mayonnaise to desired taste and moistness. Mix well and serve. 8-10 servings.
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Wild Rice Salad
1 pkg. (6 oz.) long grain and wild rice; 1/2 c. mayonnaise; 1/2 c. sour cream; 1 c. chopped celery; 1 c. chopped tomatoes; 1 c. diced cucumber; 1/2 c. chopped green onion; 2 Tbsp. parsley; 1/8 tsp. salt; 1/8 tsp. pepper
Prepare rice according to directions on pkg. Cool. Add all remaining ingredients and chill several hours. 6-8 servings.
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Corn Bread Salad
1 pan (1 1/2 qt.) cooked corn bread; 2 c. mayonnaise; 2 celery stalks, chopped; 1 lg. green pepper, chopped; 1 jar (4 oz.) chopped pimientos; 3/4 c. green onions, chopped; 3/4 c. pecans, chopped (optional); 2 lg. tomatoes, diced
Crumble corn bread into bowl. Add remaining ingredients and stir. Place in refrigerator and chill (about 2 1/2 hours is best). 8-10 servings.
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Sour Cream Fruit Salad
1 c. pineapple chunks, drained; 1 c. mandarin oranges, drained; 1 c. frozen coconut; 1 c. miniature marshmallows; 1 c. sour cream
Combine all ingredients and refrigerate overnight. 4-6 servings.
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Blueberry Gelatin Salad
3 c. boiling water; 2 pkgs. (3 oz. each) blackberry flavored gelatin; 1 can (8 oz.) crushed pineapple, drained, reserving liquid; 1 can (15 oz.) blueberries, drained; 1 pkg. (8 oz.) cream cheese; 1/2 c. sugar; 1 carton (8 oz.) sour cream, pecans; chopped
Mix boiling water and gelatin. Add pineapple juice. Chill until slightly congealed. Fold in pineapple and blueberries. Pour into a 6x10 inch pan. Refrigerate until firm. Beat cream cheese, sugar and sour cream until smooth. Spread over salad and sprinkle with pecans. 8-10 servings.
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Frozen Banana Salad
3 lg. ripe bananas; 2 Tbsp. lemon juice; 3/4 c. sugar; 1 can (8 oz.) crushed pineapple, drained; 1/4 c. finely chopped maraschino cherries; 1/4 c. chopped pecans; 1 c. sour cream; 1 container (12 oz.) non-dairy whipped topping
Mix all ingredients together. Pour into a sheet cake pan sprayed with vegetable cooking spray and freeze. Keep covered in freezer until ready to serve. Slice and serve in squares. 12-14 servings.
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Spinach-Mushroom Salad
1 lb. fresh spinach; 1/4 lb. fresh mushrooms, sliced; 3 hard-boiled eggs, chopped; 1 bunch green onions, chopped; 1/2 c. vegetable oil; 3 Tbsp. vinegar; 1/3 c. sugar; 1/4 tsp. salt; 1/4 tsp. dry mustard; 1/8 tsp. freshly ground pepper; 8 slices bacon, cooked and crumbled
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, mushrooms, eggs and green onions in a large bowl. Combine oil, vinegar, sugar and seasonings in a jar. Cover tightly, and shake vigorously. Top spinach mixture with dressing just before serving. Sprinkle bacon over top. 6 servings.
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Carrot Slaw
1 lb. grated carrots, 1/3 cup raisins, 1 can (8 1/4 oz.) pineapple chunks; drained, 1/3 cup flaked coconut, 1/3 cup sunflower seeds, 3 Tbs. mayonnaise, 1 1/2 teas. lemon juice,
In a large bowl, combine all ingredients. Cover and chill.
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Crab Salad with Asparagus
1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon minced garlic, 1 tablespoon finely chopped fresh tarragon leaves, 1 tablespoon chopped capers, 2 tablespoons chopped shallots, 1 pound lump crabmeat, salt to taste, freshly ground pepper to taste, 1/2 pound baby asparagus; very lightly steamed, 1 small red onion; thinly sliced, extra virgin olive oil to taste, Balsamic vinegar to taste,
In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Garnish with parsley.
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Bread
