Rustic Bread Salad

Rustic Bread Salad

1/3 pound day old sourdough or crusty whole grain bread, torn into chunks
8 cups torn mixed salad greens
3 large, ripe tomatoes, cut into chunks
1 cucumber, seeded, cut into 1/2 inch chunks
3/4 cup thinly sliced red onion rings, cut in half
1 and 1/3 cups crumbled feta cheese
1/3 cup pitted ripe olives, cut in half lengthwise
1/2 cup bottled Italian salad dressing

Place bread chunks in bottom of salad bowl. Top with greens. Toss
tomatoes, cucumber, onion, cheese and olives; place over greens.
Refrigerate. Just before serving, pour dressing over salad. Toss
lightly. Makes 6 to 8 servings.

Red, White and Blue Slaw Salad

Red, White and Blue Slaw Salad

12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Crumble and set aside.
2. In a large bowl, combine the bacon, cabbage and dressing. Mix
well. Sprinkle with sliced cherry tomatoes and blue cheese.
Refrigerate and serve chilled.

Broccoli Slaw

Broccoli Slaw

2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions

1. In a medium bowl combine broccoli, dressing (use more or less to
achieve desired creaminess), dried cranberries, pistachios, salt and
pepper. Mix well, cover and refrigerate until ready to serve.

Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad

"Just what a Greek salad should be, chock full of hearty ingredients
like tomatoes, cucumbers, olives, feta cheese, and of course beans,
and done up with a zesty dressing. Serves eight."
INGREDIENTS:
2 (15 ounce) cans garbanzo
beans, drained
2 cucumbers, halved
lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives,

drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad
dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black
pepper
DIRECTIONS:
1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives,
cheese, salad dressing, lemon juice, garlic salt and pepper. Toss
together and refrigerate 2 hours before serving. Serve chilled.

Greek Pasta Salad

Greek Pasta Salad
"Penne pasta has great company in this robust salad that is hearty
enough to serve as an entree. Tomatoes, cucumbers, green peppers,
sweet onion and black olives are tossed with the pasta and an herbed
oil and lemon juice dressing."
INGREDIENTS:
1 (16 ounce) package penne
pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black
pepper

1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped
DIRECTIONS:
1. Cook pasta in a large pot of boiling water until al dente. Drain,
and rinse in cold water.
2. In a small bowl, mix together oil, lemon juice, basil, garlic
salt, and black pepper.
3. In a large bowl, combine pasta, tomatoes, green pepper, onion,
cucumber, and black olives. Add dressing, and toss to coat. Chill in
the refrigerator for 30 minutes.

Boiled Lobster Salad with Creamy Tarragon Dressing

Boiled Lobster Salad with Creamy Tarragon Dressing

1 To 1 1/4 pound lobster, Cooked
1/2 lb Baby greens, cleaned
4 sm Red skin potatoes, boiled
1/4 lb Green beans, blanched
6 Cherry tomatoes
Salt and pepper
2 tb Olive oil
Creamy tarragon dressing:
1 tb White-wine vinegar
1 tb Lemon juice
2 tb Chopped fresh tarragon
3/4 c Oil
Salt and pepper

For dressing, in the work bowl of your food processor, process
vinegar, and tarragon. Slowly pour in the oil. Stop the machine and
taste. Adjust the seasonings. Remove the lobster meat from the shell,
slice the tail meat but leave the claws whole if possible, slice the
potatoes. Toss the greens with 1/4 cup of dressing and put in the
center of a plate. Toss the tomatoes, potatoes, and green beans with
the oil and season with salt and pepper. Arrange in an attractive
manner on the greens. Carefully toss the lobster with 1/4 cup of the
dressing, and place on top of the salad. Smear the plate with the
remaining dressing.

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Source: calraisins

INGREDIENTS
Dressing

* 1 small shallot, peeled and minced
* 1 tablespoon Dijon mustard
* 1 teaspoon granulated sugar
* 1/3 cup red wine vinegar
* Juice of 1 orange
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper

Salad

* 8 cups romaine lettuce leaves, cut crosswise in 1/2-inch strips
* 3 cups diced cooked BBQ chicken
* 1 small bunch scallions, chopped
* 8 slices smoked bacon, cooked crisp and chopped
* 1 cup Roma tomatoes, diced 1/4-inch
* 1/2 cup California natural raisins, plumped in warm water for 1
minute and drained
* 1/2 cup California golden raisins, plumped in warm water for 1
minute and drained
* 1/2 cup toased peanuts, finely chopped
* 3/4 cup Monterey pepper jack cheese, diced 1/4-inch
* 1 cup roughly chopped fresh basil, loosely packed
* 1 cup San Francisco-style sour sough croutons (preferably homemade)

PROCEDURE

In a small mixing bowl, combine shallot, mustard, sugar, vinegar and
orange juice. Gradually add the oil in a thin stream, whisking
continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add
the dressing and toss to coat all ingredients well. Serve on chilled
plates.

Spicy Ravioli Salad

Spicy Ravioli Salad

1 pkg. (25 ounces) frozen beef or sausage ravioli
1 can (10 ounces) diced tomatoes and green chilies. undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1 bottle or can (8ounces) taco sauce
1 can (2 1/4 ounces) sliced olives, drained
1 small cucumber, peeled and chopped
1 small red onion, sliced
2 garlic cloves. minced
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper

Cook ravioli according to package directions. Meanwhile, combine remaining ingredients in a large bowl. Drain ravioli; stir into tomato mixture. Cover and refrigerate for at least 2 hours.

Taste of Homes Country Cooking.

Homemade Ranch Dressing

Link FIXED!!!

HEATHER’S EASY FROM SCRATCH RANCH SALAD DRESSING

Sweet Potato Salad with Warm Bacon Dressing

I haven't tried this one yet, but what more can you ask for than a warm bacon dressing...

Sweet Potato Salad with Warm Bacon Dressing
Bobby Flay

6 slices bacon, medium dice
1 red onion, finely sliced
3 cloves garlic, finely chopped
3/4 cup white wine vinegar
1/2 cup olive oil
2 tablespoons granulated sugar
4 sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm
Salt and freshly ground pepper
4 green onions, finely sliced
1/4 cup chopped parsley

Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve
at room temperature.