SALADS

EASY SALAD....Shar_18

Slice about 6 cucumbers into rounds( if you use english cukes you won't have to skin them first) Slice 3 Walla Walla
sweet onions into rings, or those purple ones can be used. Slice in half 2 baskets of cherry tomatoes. Slice up fresh mushrooms,
if you like them. Arrange in a big bowl, pour non-fat italian salad dressing over the whole thing, and let marinate over night.
This is my hubby's favorite salad, plus it is so colorful.

COCA-COLA SALAD.....Wolfy

1/2 cup water
1 cup sugar
1 regular size can tart pie cherries

Bring mixture to a boil. Take off burner.

Add:
2 regular size boxes red cherry Jello
1 can crushed pinapple (juice included)
1 cup chopped nuts pecans or walnuts (optional)
6 oz Coke.

Let jell. Keep refrigerated. Best if made the day before.

Second version:
1 can tart cherries,
1 c water,
1 c sugar,
1 lg pkg cherry jello,
1 lg can crushed pineapples with juice,
6 oz coke,
1/2 c coarsly chopped nuts.

Boil cherries with sugar and water. Add jello, pineapple and cola. Stir in nuts. Pour into 9x13 inch dish and
refrigerate several hrs.

3-BEAN SALAD.....Squueeky

1-lb. can cut green beans
1-lb. can cut wax or yellow beans
1-15 oz. can dark red kidney beans
C. chopped green pepper
C. chopped onion
C. chopped celery
C. sugar
C. vinegar
C. salad oil
1 tsp. salt
tsp. pepper

Drain and combine beans. Add green pepper, onion, and celery. Combine sugar, vinegar, and salad oil; pour
over vegetables. Add salt and pepper. Toss and chill overnight. Before serving, toss to coat beans. The flavor
of this salad seems to improve each day after it is made.

BEEF & GREENS SALAD ....Michelle Ball aka Shelly

1 lb. 3/4" steak
3/4 cup cooked corn
1 cup italian dressing
1/2 cup thin sliced red onion separated into rings
4 cups torn lettuce
3/4 cup thin red pepper strips halved
1 1/2 cups to 2 cups lg. croutons
1/2 stick margarine

Place steak & 1/2 cup dressing in plastic bag, turning to coat. Close bag and marinate in fridge for at least 40 minutes.
Arrange lettuce,peppers,onion on Lg. platter and put in fridge. Remove steak and cook med. Cut into thin slices.
Arrange on top of salad. Melt margarine. & coat crutons. Arrange on top along with corn and remaining dressing.
4 servings

CALAMARI SALAD.....Ray_bo

pound calamari
teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon lemon peel
1 tablespoon garlic powder
cup flour
3 tablespoons soy sauce
1 tablespoon mirin (or rice wine vinegar)
a purple onion
1 bunch green onions
1 bunch chives salad greens
your favorite oil and vinegar dressing

Cut calamari into inch strips rinse and place in small bowl, add soy and mirin, put in refrigerator for about 2 hours.Make salad of greens, onion, chives(save a few for garnish) in a small bowl, mix flour, cayenne pepper, black pepper, lemon peel. Drain the marinade from the calamari. In a hot pan add 3 tablespoons of vegetable oil, dedge the calamari in the flour mixture. When pan is about smoking, fling in the squid, cook for about 1 minutes then turn and cook for another 1 mins. Add dressing to salad, serve in individual bowls and add calamari on top, garnish with chives and the green onion tops.

SPRING SALAD.....Scat

1 cup french cut green beans
1 cup diced carrots
1 cup peas (use thawed frozen)
1 cup garbanzo beans
1/4 cup chopped celery
1/4 cup chopped onion ( I prefer purple onions)
1/2 chopped green pepper

Dressing:
1 cup sugar
1/4 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon paprika

Mix and let marinate in refrigerator till chilled.

OVERNIGHT SALAD....Wolfy

1 cucumber, diced
1 purple onion, diced
1 tomato, diced
pinch of dill, dry(optional)
Italian dressing

Mix veggies, cover with Italian dressing and refrigerate overnite.

STRAWBERRY-SPINACH SALAD.....Wannabalive

1/2 cup pecans
1 (10-ounce) package fresh spinach
1 1/2 cups sliced fresh strawberries
Poppy Seed Dressing

Spread pecans in a shallow pan. Bake at 350 for 5 to 7 minutes until toasted. Cool. Combine pecans, spinach, and strawberries in large bowl; serve with Poppy Seed Dressing. Yield: 6 servings.

Poppy Seed Dressing:
3/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon grated onion
1 cup vegetable oil
1/3 cup cider vinegar

Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill. Yield: 1 1/2 cups.

LOW-CAL CAESAR SALAD FOR TWO....(If you submitted this, contact me so you can get credit!)
                                                                        ( I lost the name with this one!)

1 romaine lettuce: (leaves washed and blotted dry with a towel)
Juice of 1 or 2 lemons
1 tablespoon dijonnaise or dijon mustard
1 teaspoon malt vinegar or 1 tablespoon apple cider vinegar
6 to 10 fat cloves of garlic squeezed through a garlic press
1 teaspoon worcestershire sauce
cayenne, black pepper and salt.
1 tablespoon olive oil, or 1/2 cup light Hellman's mayonnaise, or any fat-free mayonnaise
parmesan cheese croutons (just a few)
artificial bacon bits

Pour the dressing over the leaves and toss until all the leaves are coated. Eat immediately.
Add the bacon bits and croutons on top of the salad after serving as you don't want them to get
wet and soft. This is an extremely good tasting caesar and I guarantee you will be crazy about it!
You may substitute the above dressing for a fat-free bought caesar dressing." (but the taste is not comparable)

FETTUCCINE WITH ARTICHOKE SALAD....Sharon aka Hoop_spunky

1 16oz of Fettuccine
1 14 oz can of Artichoke hearts drained and chopped
1/3 cup of chopped fresh Cilantro
2 tbls. chopped fresh Oregano
2 tbls. minced Garlic
1/2 cup of Butter
1/2 tsp. Pepper
1 to 3 cups freshly grated Parmesan Cheese

Cook fettuccine according to package: drain. Keep warm and set aside. In large skillet over medium high heat
melt butter and add artichoke hearts, cilantro,oregano, garlic and pepper. Cook, stirring for several mins.
until ingredients are combined and mixture is hot. Pour over warm pasta and toss to coat evenly. Sprinkle with Cheese.

MEDITERRANIAN PASTA SALAD....LoungeLizard

1/2 LB. RIGATONNI NOODLES (coloured noodles look best)
1 RED PEPPER (JULIENNED)
1 GREEN PEPPER (JULIENNED)
1 MEDIUM ZUCCHINI (JULIENNED)
3 OZ. PEPPERONI (SLICED) OPTIONAL (but better flavour with)
1 TOMATO (COARSLY CHOPPED)
3/4 CUP GRATED PROVOLONE CHEESE (OR SHARP WHITE CHEDDAR 0R
ASIAGO CHEESE)
1/2 CUP CHOPPED CILANTRO
1/2 CUP GREEK OLIVES (OR SLICED BLACK OLIVES) (cheaper)
1/2 CUP SPANISH ONION (FINELY CHOPPED)

VINAIGRETTE
6 TBSP. OLIVE OIL
2 TBSP. WHITE WINE VINEGAR
1 LARGE CLOVE GARLIC (MINCED) (more to taste)
2 tsp. basil or fresh to taste
1/4 tsp. oregano or fresh to taste
Salt and pepper to taste.

COOK NOODLES, TOSS AND CHILL WELL.
DOUBLE THE RECIPE IF FAIRLY LARGE CROWD, i.e. 20 - AS THIS IS THE FIRST SALAD TO GO!!