Cauliflower Salad

Line the bottom of a large shallow bowl with 1 medium head of iceberg lettuce torn into bite-size pieces.

Top with 4 cups of cauliflower florets & 1 cup thinly sliced red onion & 2 chopped hard boiled eggs.

Spread 3/4 cup of mayo over entire surface of salad. Sprinkle with 1/3 cup of grated Parmesan cheese & 1/3 cup of cooked chopped bacon.

Cover with plastic wrap & refrigerate overnight. Toss salad before serving.

 


Cranberry Jello Salad

Add 1-1/4 cup of boiling water to 1 can jellied cranberry sauce & a 3oz box of rasberry Jello. Stir.

Add 1 small can of crushed pineapple, drained. Stir.

Add 1/2 cup of chopped walnuts. These can be mixed in or put on the top.

Chill for a few hours. Double this & you can put in a 9″ x 13″ dish.


Marinated Slaw

Bring 1 cup vinegar, 1/2 cup of sugar, 2 teaspoons of dry mustard & salt & pepper to a boil.

Remove from the heat & add 1 cup of vegetable oil.

Pour over 1 large head of chopped or shredded cabbage , 1 chopped onion & one chopped green or red pepper. Mix.

Cover tightly & refrigerate over night.


Crunchy Pea Salad

Combine 1-16oz package of frozen peas, thawed with 1 head of cauliflower, cut into bite-size pieces.

In a separate bowl, combine 1-8oz carton of sour cream & 1-1oz packet of ranch salad dressing mix.

Toss with the peas & cauliflower & refrigerate until serving. You can add crumbled cooked bacon.


Old-Fashioned Potato Salad

Place 7 pounds of peeled & cubed potatoes in a pot of water and boil for 25 to 30 minutes.

Drain and put in a large bowl and cool.

In a seperate bowl combine 2 1/2 cups of mayonnaise or mayonnaise-style salad dressing

& 1 tbsp of cider vinegar & 2 tbsp of mustard & 2 tbsp of pickle juice

& 3/4 cup of sugar & 1/3 cup of milk.

Whisk together until smooth.

Add 1 dozen hard-boiled, peeled & sliced eggs to the cooled potatoes

& add 4 stalks of chopped celery & 1 chopped onion.

Pur the dressing mixture over the top & toss gently.

Cover & refridgerate at least 4 hours before serving.

 


Smoked Beet Salad with Feta & Bacon

My favorite restaurant gave me this receipe. I had never cooked beets before. It’s simple.

Just boil whole beets for about 15 minutes until they are tender & then peel off the skin.

Chop into cubes.

Mix apple cider vinegar with olive oil and whisk. Add in Liquid Smoke (the secret ingredient).

Marinate the beets for a few hours or overnight.

Serve over salad greens & top with Feta Cheese & crumbled bacon.

 


Caesar Salad

Whisk the juice of 2 lemons with 2/3 cup of mayo.

Add 4 cloves of garlic, chopped and a tbls of Worcestershire sauce.

Place chopped romaine lettuce in a large bowl.

Drizzle with 2/3 cup of olive oil, season & toss to coat.

Drizzle lemon/garlic mixture over salad & toss to coat again.

Sprinkle in 1/2 cup of grated Parmesan cheese & croutons & toss to coat well.

Serve with extra Parmesan cheese on top.