Boston Apple Salad

Ingredients:

2 sweet apples (Gala, Fuji, Pink Lady or Honey Crisp)

2⁄3 cup plain low-fat yogurt

1 tablespoon orange marmalade-check label for gluten!

fresh ground black pepper, to taste

6 oz boston or butter lettuce

1⁄4 cup sliced almonds, toasted

Directions:

MIx yogurt with marmalade and black pepper.

Cut or tear lettuce into bite sized pieces.

Cut apples into small cubes.

Mix lettuce, apples, almonds, and yogurt/marmalade dressing.
Sprinkle with almond slices.

Serve immediately.

Avocado Pear Salad

 

Ingredients:
1/3 cup Olive Oil
3 Tablespoons Red Wine Vinegar
1½ teaspoons Sugar
1½ teaspoons prepared Mustard
1 clove Garlic, minced
1/2 teaspoon Salt
Ground Black Pepper
1 bag (about 7 oz) Sweet Butter Lettuce Blend
2 Anjou or Bartlett Pears, peeled, cored and thinly sliced
1 medium Avocado, peeled, pitted and diced
6 Green Onions, thinly sliced
5 oz. Goat Cheese, crumbles, Plain or Feta type
1/2 cup Glazed nuts -Walnuts or Pecans

 Directions:
In a small bowl, whisk together the oil, vinegar, sugar, mustard, garlic, salt and pepper.

In a large bowl, layer the lettuce, pears, Avocado, onions and cheese.

Pour dressing over salad, sprinkle with nuts and lightly toss.

BLT Chopped Salad

Ingredients:
1 head Iceberg Lettuce, chopped into 1 inch squares
1 Roma Tomato, diced into ¼ inch cubes
3/4 cup Red Onion, sliced very thin
4 slices thick Bacon, cooked and crumbled
1/2 cup Cashews, halved
4 Tablespoons Mayonnaise
1/2 cup Peanut Oil
1 Tablespoon Balsamic Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Shallots, minced
1/2 teaspoon Hot Sauce or Tabasco
1½ Tablespoons dried Basil
1 teaspoon Sugar
1 teaspoon Salt


Directions:
In a small bowl, mix together the mayonnaise, oil, vinegar, lemon juice, shallots, hot sauce, basil, salt and sugar. Blend until well mixed, set aside.

In a large bowl, combine the lettuce, tomatoes, onions, cashews and bacon; toss lightly.
Pour dressing mixture over salad and toss again.


Serve immediately, does not keep well for leftovers, (not that there will be any!)

Warm Potato Salad with Horseradish & Bacon

Ingredients:
2 lbs. Red Potatoes, 3/4 inch cubes
2 Tablespoons Apple Cider Vinegar
1 1/2  teaspoons Salt
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Tablespoon Horseradish
1/4 cup fresh Chives, chopped
2 teaspoon Celery Seed
Pinch of black pepper
3 slices Bacon, cooked and crumbled

Directions:
Boil potatoes.
While potatoes are cooking, mix together mayonnaise, sour cream, horseradish, chives, celery seed and pepper.
Set aside.

Drain potatoes when done cooking.
Then in a large bowl, toss potatoes with the vinegar and salt.
Add the bacon and the mayonnaise mixture.

Carefully mix well.

Serve while still warm.

Cucumber Salad

 

Ingredients:

2 cups cucumbers, sliced thin
½ cup onion, thinly sliced
1 jalapeno seeded, minced
½ cup vinegar
¼ cup water
½ teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon salt
Pinch black pepper

Directions:
Place cucumbers, onions and jalapeno in a shallow dish, (or I use a gallon ziplock bag).
Combine vinegar, water, ginger, sugar, salt and pepper in a small  bowl.
Pour over vegetables and toss. It will make more liquid as it marinates.
Toss vegetables every 30 minutes for the first two hours.

Chill at least a few hours before serving.
This just gets better with time!