Honey Mustard Salad Dressing

1/4 Cup Natural Honey

1/4 cup Dijon Mustard*

1/4 Cup Apple Cider Vinegar

1/4 Cup Extra Virgin Olive Oil

1 Pinch Salt

1 Pinch Pepper

Blend all ingredients, in a shaker or empty bottle.

Will Keep in the fridge for 3 Months

Creamy Chopped Cucumber Salad

1 ½ cup diced Cucumber
10 Cherry Tomatoes, quartered
4 Large Radishes, thinly sliced
1/3 cup Red Onion, diced
1/4 cup Mayonnaise
1/4 teaspoon Dijon Mustard
1/2 Tablespoon Lemon Juice
A pinch of Celery Seed
1/2 teaspoon Dried Dill
1/4 teaspoon Salt
A pinch of Ground Pepper
 
Combine the cucumber, tomatoes, radishes, and onions in a medium sized bowl.
 
In another bowl, or dressing shaker, combine the Mayo, Mustard, lemon juice and seasonings until smooth and blended.
 
When ready to serve, combine the dressing to the vegetables and toss.
 
Serve immediately.

Potato Salad with Egg

7 cups Medium Russett Potatoes, peeled and diced into 1/2 inch cubes
3/4 cup Sweet Yellow Onion, finely diced

1 cup Diced Dill Pickles

1 Tablespoon fresh Garlic, minced

5 Hard boiled eggs, diced

1 1/2 Tablespoons yellow mustard

1 cup Mayonnaise

3/4 -1 teaspoon Salt, to taste

Pinch of Black Pepper

1/2 teaspoon Celery Seed

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/4 teaspoon Paprika

1 Tablespoon Apple Cider Vinegar

Directions:

Start your eggs to boil: Place the eggs in a sauce pan and add enough water to cover over them about 1/2 inch. Place the lid on the pan and bring to a boil.  After they come to a full boil, remove from 
the heat and let them sit for 20 minutes. Do not remove the lid in this time.  After 20 minutes place eggs in a ice cold water bath. Peel and cut them into about 12 pieces each.

Peel the potatoes, and dice them into equal sized 1/2 inch cubes.

Fill a large pot with about 2 quarts of hot water.  Heat the water to a boil, then add the potatoes.  They may take a minute to return to a full boil. Boil the potatoes for about 12-15 minutes, until fork tender, you will have to reduce the heat a bit so they do not boil over. Do not overcook! 

Meanwhile, In a very large bowl, add the onions, pickles, Garlic, Salt, Pepper, other seasonings, eggs, mustard, and mayo. Blend together and set aside.

When the potatoes are done, drain them in a colander and splash about half the apple cider vinegar over them, toss a bit, then repeat with the other half.

Add potatoes to the large bowl of other ingredients and mix carefully.  Your salad will seem too runny, but it will firm up after cooling.  

Refrigerate, uncovered for 2 hours, then cover.  Eat within 4 days.

Top with more cut up boiled eggs, green onions, and/or paprika if you'd like to make it pretty!

Watermelon Cucumber, Mint & Feta Salad

6 cups seedless cubed watermelon

1 ½ cup sliced cucumber

½ cup red onion, thinly sliced

2 Tablespoons fresh mint

2 Tablespoons red wine vinegar
2 Tablespoons olive oil
4 oz crumbled goat or feta cheese
 
Combine the vinegar and oil and set aside.
 
Combine Watermelon, Cucumber, onions, and chopped mint. Toss to just combine.
Carefully fold in  the oil and vinegar mixture.
Lastly add the feta and stir again.
 
Serve immediately.

Authentic German potato salad

Ingredients:

3 cups diced peeled potatoes, Red or Yukon

4 slices bacon

1 small onion, diced

1/4 cup white vinegar

2 tablespoons water

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Directions:

Place the potatoes into a pot, and fill with enough water to cover.

Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat.

Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.

Add the vinegar, water, sugar, salt and pepper to the pan.

Bring to a boil, then add the potatoes and parsley.

Crumble in half of the bacon. Heat through, then transfer to a serving dish.

Crumble the remaining bacon over the top, and serve warm.

Waldorf Salad

Ingredients:

2 cups diced apples, unpeeled

1 cup chopped celery

1 cup dried cranberries

1/4 cup miniature marshmallows (optional)

1/2  cup chopped walnuts

1 Tablespoon lemon juice

1 cup mayonnaise

1 Tablespoon sugar

2 Tablespoons whipping cream

Directions:

In a small bowl, mix mayonnaise, cream and sugar until sugar dissolves. Set aside.

Combine apples, celery, cranberries, walnuts, and marshmallows if using.

Sprinkle lemon juice over the top and mix.

Stir  the dressing into apple mixture.

Chill before serving.

Crunchy Cashew Chicken Salad

Napa Cabbage

Baby Bok Choy

Daikon Radish

Ingredients:
3/4 cup roasted salted cashews, chopped

2/3 cup cilantro, slightly chopped

1 Tablespoon fresh ginger, roughly chopped     

1 Tablespoon shallots, roughly chopped

2 Tablespoons rice vinegar

2 Tablespoons fresh lime juice

2 Tablespoons soy sauce*

2 Tablespoons sesame oil

1 clove garlic

1/2 teaspoon honey

2 Tablespoons olive oil

Salt and Pepper

4 boneless, skinless chicken breasts

4 cups shredded Napa Cabbage

2 cups Baby Bok Choy

1 cup julienned carrots

6 green onions, chopped, green and white divided

1/2  cup diced daikon radish

Directions:

Grill or bake chicken until chicken is almost done. (150 degrees or so)

Set aside to cool a bit.

In a food processor, chop 3 Tablespoons cashews until powdered.

Add ginger, 1 Tablespoon cilantro, shallots, vinegar, lime juice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, garlic and honey.

Pulse until minced.

Add Olive oil, 1/2 teaspoon salt, pinch of pepper and process until combined.

Set aside, do not refrigerate.

Combine cabbage, bok choy, carrots, green onion whites, cilantro and radish in a large bowl.

Finish chicken:

Cut chicken into desired  sized pieces.

Combine 1 Tablespoon soy sauce and 1 Tablespoon sesame oil with chicken pieces in a large bowl and toss until well coated, let sit for 5 minutes while you heat your skillet.

In a  hot skillet, or grill cook chicken pieces until fully cooked.

Remove from heat and set aside.

Add the dressing to the salad and toss to coat evenly.

Divide onto 4-6 plates.

Top with chicken pieces.

Garnish with scallion greens and chopped cashews.