Cheese's Salad

From:
my friend Anne, who has had the nickname "Cheese" for longer than I've known her, and that has been fourteen years!

Ingredients and Directions:
Chop up romaine, add EVOO & toss.

Add:
tomatoes
cucumbers (peeled, cut into small pieces/diced)
mild banana pepper rings
black olives
green olives
crumbled feta
diced buffalo mozzarella, provolone or crumbled gorgonzola (or a mix of all of the above)
diced pepperoni chunks
(optional) onion

Steak Lovers Salad

Ingredients:
6 cups greens, cleaned and chopped
2 cups steak, cooked and cut into strips
3 cups green beans, cooked with garlic
4 to 6 green onions, chopped
1/2 lb. mushrooms, sliced

Directions:
Place greens in a large bowl.
Quickly saute steak in a bit of oil.
Add steak, warm green beans, green onions and mushrooms to the greens. Drizzle a little dressing (Honey Mustard is fabulous) over the top.

Corn, Avocado and Tomato Salad

From:
Paula Deen


Ingredients:
For the salad:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

For the dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Ramen Salad

Salad Ingredients:
1 pkg. ramen noodles
3 cups cabbage, shredded
1 cup carrots, shredded
1/4 cup almonds, sliced
1/4 cup salted sunflower seeds
2 to 3 green onions, sliced

Dressing Ingredients:
1/2 cup corn oil
1/3 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard

Directions:
Break up ramen noodles, do not cook. Combine salad ingredients, toss. In another bowl, blend dressing ingredients. Toss salad and dressing, serve immediately.

Mushroom Salad

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Overnight Layered Mexican Salad

Ingredients:
1 head iceberg lettuce, shredded
1 15 oz. can red beans, rinsed and drained
2 tomatoes, diced
1 4 oz. can green chilies, drained
olives
3 green onions, sliced
1/2 cup mayonnaise
2 tbsp. lemon juice
1/2 cup salsa
dash garlic salt
1 tsp. chives
tortilla chips, crushed
1/2 cup cheddar cheese, shredded

Directions:
In a glass bowl, layer the first 6 ingredients in the order given. Blend the mayo, lemon juice, salsa, garlic salt, and chives. Spread evenly over salad. Cover and chill overnight. Sprinkle with tortilla chips and cheese just before serving.

Cucumbers in Sour Cream

Ingredients:
1 large cucumber, peeled and sliced
salt
1/2 cup sour cream or mayo & lemon juice
1 tbsp. chives or dill
1 tsp. parsley
pepper
sugar

Directions:
Place cucumbers in colander and sprinkle with salt. Let rest for 20 minutes to drain. Rinse and dry on paper towels. In a bowl, blend sour cream, chives, parsley, and stir in cucumbers. Season to taste with salt, pepper, and sugar.

Caryn's Spinach Salad

Ingredients:
1/3 cup mayonnaise
1/4 cup orange juice
1 tsp. brown sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed and torn
2 cups strawberries, sliced

Directions:
In a small bowl, combine mayo, juice, sugar, and seeds. In a large bowl, toss spinach and strawberries. Arrange on individual salad plates. Drizzle dressing over each.

Pea Salad

Ingredients:
1 16 oz. pkg. frozen peas, thawed
3 green onions, sliced
1 8 oz. can sliced water chestnuts, drain
6 tbsp. mayonnaise
2 tbsp lemon juice
salt
pepper
1/2 tsp. thyme
lettuce

Directions:
Blend all ingredients except lettuce. Cover and chill several hours. Toss well and serve on lettuce.

Warm Hearted Salad

Ingredients:
2 tbsp. sour cream
1 tbsp. Dijon mustard
1 tbsp. lemon juice
salt
pepper
2 tbsp. olive oil
1 red pepper, diced
1 15 oz. can artichoke hearts, halved
1 15 oz. can hearts of palm, cut in 1/2" diagonal
dash garlic
dash marjoram

Directions:
Prepare dressing in bowl. Heat oil in skillet, add remaining ingredients except hearts of palm, and saute 4 minutes. Add palm, saute 1 minute more. Blend with dressing and serve warm in lettuce leaves.