Salad Cookbook A Salad Cookbook Filled with Delicious Salad Recipes [2nd Edition]

A Tasty Salad Cookbook. Get your copy of the best and most unique Salad recipes from BookSumo Press! Come take a journ

403 120 2MB

English Pages 74 Year 2019

Report DMCA / Copyright

DOWNLOAD FILE

Polecaj historie

Salad Cookbook A Salad Cookbook Filled with Delicious Salad Recipes [2nd Edition]

  • Commentary
  • A Tasty Salad Cookbook with minimal effort!

Table of contents :
Table of Contents......Page 4
Almond Dijon Salad......Page 7
Seattle Salad......Page 10
American Potato Salad......Page 11
Tarragon Wild Rice Salad......Page 12
Quinoa Pepper Salad......Page 13
Asparagus Salad......Page 14
Ranch Pasta Salad......Page 15
How Make Classical Ceviche......Page 16
Sao Paulo Style Ceviche......Page 20
Siesta Ceviche......Page 21
London Afternoon Ceviche......Page 22
Sunday Brunch Ceviche......Page 23
Carmen’s Ceviche......Page 24
Ceviche Forever......Page 25
How to Make a Grilled Fruit Salad......Page 26
Saturday Summer Salad......Page 27
Moroccan Inspired Fruit Salad......Page 30
Johnson City Fruit Pie......Page 31
Chinese Buffet Fruit and Veggie Salad......Page 32
Johnson City Fruit Pie Spicy Fruit and Chicken Salad......Page 33
4-Ingredient Fruit Salad......Page 34
Egg Salad......Page 35
Bacon Broccoli Salad II......Page 36
Pasta Salad II......Page 37
Amish Pasta Salad......Page 40
Elegant Cucumber Salad......Page 41
Cashew Salad......Page 42
Almond Salad I......Page 43
Italian Salad......Page 44
Tri-Color Pasta Salad......Page 45
Garbanzo Bow-Tie Pasta Salad......Page 46
Ravioli & Broccoli Pasta Salad......Page 47
Maggie’s Favorite Pasta Salad......Page 50
Oriental Coleslaw......Page 51
Garden Party Coleslaw......Page 52
Sunflower Coleslaw......Page 53
Famous New England Coleslaw......Page 54
Cookout Coleslaw......Page 55
Colorful Coleslaw......Page 56
November’s Coleslaw......Page 57
Restaurant Style Coleslaw......Page 60
Granny Smith Coleslaw......Page 61
Homemade Caesar......Page 62
Korean Style......Page 63
Picante Ranch......Page 64
Mediterranean Dressing......Page 65
Homemade French......Page 66
Mediterrean Asian Dressing......Page 67
Japanese Style......Page 70
Ginger Dressing......Page 71
Homemade Balsamic......Page 72
Tangier French Dressing......Page 73

Citation preview

Salad Cookbook A Salad Cookbook Filled with 50 Delicious Salad Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Almond Dijon Salad 7 Seattle Salad 10 American Potato Salad 11 Tarragon Wild Rice Salad 12 Quinoa Pepper Salad 13 Asparagus Salad 14 Ranch Pasta Salad 15 How Make Classical Ceviche 16 Sao Paulo Style Ceviche 20 Siesta Ceviche 21 London Afternoon Ceviche 22 Sunday Brunch Ceviche 23 Carmen’s Ceviche 24 Ceviche Forever 25 How to Make a Grilled Fruit Salad 26 Saturday Summer Salad 27 Moroccan Inspired Fruit Salad 30 Johnson City Fruit Pie 31 Chinese Buffet Fruit and Veggie Salad 32 Fruit Pie Spicy Fruit and Chicken Salad 33 4-Ingredient Fruit Salad 34

Egg Salad 35 Bacon Broccoli Salad II 36 Pasta Salad II 37 Amish Pasta Salad 40 Cucumber Salad 41 Cashew Salad 42 Almond Salad I 43 Italian Salad 44 Tri-Color Pasta Salad 45 Garbanzo Bow-Tie Pasta Salad 46 Ravioli & Broccoli Pasta Salad 47 Maggie’s Favorite Pasta Salad 50 Oriental Coleslaw 51 Garden Party Coleslaw 52 Sunflower Coleslaw 53 Famous New England Coleslaw 54 Cookout Coleslaw 55 Colorful Coleslaw 56 November’s Coleslaw 57 Restaurant Style Coleslaw 60 Granny Smith Coleslaw 61 Homemade Caesar 62 Korean Style 63

Picante Ranch 64 Mediterranean Dressing 65 Homemade French 66 Mediterrean Asian Dressing 67 Japanese Style 70 Ginger Dressing 71 Homemade Balsamic 72 Tangier French Dressing 73

Almond

Dijon Salad

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 218 kcal Fat 19.2 g Carbohydrates 6.2g Protein 6.5 g Cholesterol 11 mg Sodium 405 mg

Ingredients 1 C. sliced almonds 3 tbsps red wine vinegar 1/3 C. olive oil 1/4 C. fresh cranberries 1 tbsp Dijon mustard 1/2 tsp minced garlic 1/2 tsp salt

1/2 tsp ground black pepper 2 tbsps water 1/2 red onion, thinly sliced 4 oz. crumbled blue cheese 1 lb mixed salad greens

Directions 1. Get your oven to 375 degrees before doing anything else. 2. Place all your almonds on a cookie sheet and bake them for 7 mins in the oven 3. Now puree the following with a food processor: water, vinegar, pepper, oil, salt, garlic, and mustard. 4. Get a bowl, combine: the vinegar mix, baked almonds, greens, blue cheese, and onions. 5. Enjoy.

Almond Dijon Salad

7

SEATTLE

Salad

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 211 kcal Fat 6g Carbohydrates 35.2g Protein 7.6 g Cholesterol < 1 mg Sodium < 103 mg

Ingredients 1/2 C. freshly squeezed lemon juice 1/4 C. extra-virgin olive oil 2 tsps Dijon mustard salt and ground black pepper to taste 5 C. water 2 C. uncooked wild rice 1 tsp butter 4 C. finely sliced red cabbage

2 large red bell peppers - seeded, cored, and diced 2 bulbs fennel, trimmed and diced 2 bunches kale, leaves stripped from stems and torn into pieces 1/4 lemon, juiced, or to taste

Directions 1. Get a bowl, combine: pepper, half C. lemon juice, Dijon, olive oil, and salt. 2. Now get your wild rice boiling in water. Once it is boiling add the butter, place a lid on the pot, set the heat to low, and let the rice gently cook for 40 mins. 3. Now remove any liquids and cook everything for 7 more mins until no liquid remains. 4. Let the rice lose its heat then stir it. 5. Get a 2nd bowl, combine: dressing, cabbage, fennel, and bell peppers. 6. Lay your kale on top then add the wild rice over the kale. 7. Let the salad sit for 7 mins before stirring. 8. Now add some extra lemon juice then serve. 9. Enjoy.

10

Seattle Salad

American

Potato Salad

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 8 Calories 206 kcal Fat 7.6 g Carbohydrates 30.5g Protein 5.5 g Cholesterol 72 mg Sodium 335 mg

Ingredients 5 potatoes 3 eggs 1 C. diced celery 1/2 C. diced onion 1/2 C. sweet pickle relish 1/4 tsp garlic salt 1/4 tsp celery salt

1 tbsp prepared mustard ground black pepper to taste 1/4 C. mayonnaise

Directions 1. 2. 3. 4. 5.

Boil your potatoes in water and salt for 20 mins. Then remove the skins and chunk them. Now get your eggs boiling in water. Once the water is boiling, place a lid on the pot, and shut the heat. Let the eggs sit for 15 mins. Then once they have cooled remove the shells, and dice them. Get a bowl, combine: mayo, potatoes, pepper, eggs, mustard, celery, celery salt, onions, garlic, and relish. 6. Place a covering of plastic on the mix and put everything in the fridge until it is cold. 7. Enjoy.

American Potato Salad

11

TARRAGON

Wild Rice Salad

Prep Time: 25 mins Total Time: 5 hrs 15 mins Servings per Recipe: 10 Calories 326 kcal Fat 20.7 g Carbohydrates 19.2g Protein 15.9 g Cholesterol 32 mg Sodium 390 mg

Ingredients 1 1/2 C. uncooked wild rice 6 C. water 1/3 C. tarragon vinegar 3 tbsps Dijon mustard 1 tbsp white sugar 1 tsp salt 1 clove garlic, minced 1 tsp dried tarragon, crumbled 1/2 tsp black pepper

1/2 tsp crushed red pepper flakes 2/3 C. safflower oil 3 C. cubed cooked chicken 1 C. sliced celery 1/2 C. diced fresh parsley 1/2 C. sliced green onion 1/2 lb sugar snap peas, strings removed 1/2 C. toasted slivered almonds

Directions 1. Get your rice boiling in water, place a lid on the pot, set the heat to low, and let the rice cook for 35 mins. 2. Remove any extra liquids, and stir the rice. 3. Let the rice continue to cook for 7 more mins to remove all the liquids. Then add the rice to a bowl. 4. Get a 2nd bowl, combine: pepper flakes, vinegar, black pepper, mustard, tarragon, sugar, garlic, and salt. Add the safflower oil and whisk the contents until everything is smooth. 5. Now add the following to your rice: green onions, chicken, parsley, and celery. 6. Add in the wet oil mix then stir everything. 7. Place a covering of plastic over the mix and put everything in the fridge for 5 hrs. 8. Now begin to boil your peas in water and salt for 1 min. 9. Remove the liquids and run them under cold water. Once the peas are chilled slice them diagonally. 10. Combine the almonds and the peas with the rice mix and stir the contents evenly then serve the salad. Enjoy. 12

Tarragon Wild Rice Salad

Quinoa

Pepper Salad

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 148 kcal Fat 4.5 g Carbohydrates 22.9g Protein 4.6 g Cholesterol 0 mg Sodium 592 mg

Ingredients 1 tsp canola oil 1 tbsp minced garlic 1/4 C. diced (yellow or purple) onion 2 1/2 C. water 2 tsps salt, or to taste 1/4 tsp ground black pepper 2 C. quinoa 3/4 C. diced fresh tomato 3/4 C. diced carrots 1/2 C. diced yellow bell pepper 1/2 C. diced cucumber

1/2 C. frozen corn kernels, thawed 1/4 C. diced red onion 1 1/2 tbsps diced fresh cilantro 1 tbsp diced fresh mint 1 tsp salt 1/4 tsp ground black pepper 2 tbsps olive oil 3 tbsps balsamic vinegar

Directions 1. Stir fry 1/4 C. of onions and garlic in canola for 7 mins. Then add in: 1/4 tsp black pepper, water, 2 tsps salt. 2. Get everything boiling then add in the quinoa. 3. Place a lid on the pot, set the heat to low, and let the quinoa cook for 22 mins. 4. Remove any excess liquids, place the mix in a bowl, and put everything in the fridge until it is cold, with a covering of plastic. 5. Once the quinoa is cooled combine it with the following: 1/4 tsp black pepper, 1/4 C. red onions, 1 tsp salt, tomato, mint, corn, cilantro, carrots, cucumber, and bell peppers. 6. Top the mix with balsamic and olive oil then stir the contents evenly. 7. Enjoy.

Quinoa Pepper Salad

13

ASPARAGUS

Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 71 kcal Fat 3.7 g Carbohydrates 8.8g Protein 2.7 g Cholesterol 0 mg Sodium 59 mg

Ingredients 1 lb fresh green beans, trimmed and cut into bite-size pieces 1 tbsp extra-virgin olive oil 1 lb fresh asparagus, trimmed and cut into bite-size pieces 1 tbsp extra-virgin olive oil 1/2 red onion, diced

2 C. cherry tomatoes, halved 1/4 C. diced fresh parsley kosher salt to taste ground black pepper to taste

Directions 1. 2. 3. 4.

Set your oven to 400 degrees before doing anything else. Get a bowl, combine: olive oil (1 tbsp) and green beans. Layer the beans onto a cookie sheet and bake everything in the oven for 12 mins. Now combine your asparagus with 1 tbsp of olive oil, in the same bowl, then layer them on the same cookie sheet with the green beans. 5. Cook the asparagus and beans for 12 more mins. 6. Now in the same bowl, combine: parsley, black pepper, green beans, cherry tomatoes, kosher salt, asparagus, and red onions. 7. Enjoy.

14

Asparagus Salad

Ranch

Pasta Salad

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 10 Calories 336 kcal Fat 26.8 g Carbohydrates 14.9g Protein 9.3 g Cholesterol 31 mg Sodium 691 mg

Ingredients 1 (12 oz.) package uncooked tri-color rotini pasta 10 slices bacon 1 C. mayonnaise 3 tbsps dry ranch salad dressing mix 1/4 tsp garlic powder 1/2 tsp garlic pepper

1/2 C. milk, or as needed 1 large tomato, diced 1 (4.25 oz.) can sliced black olives 1 C. shredded sharp Cheddar cheese

Directions 1. 2. 3. 4. 5.

Boil your pasta in water and salt for 9 mins, then remove the liquids. Stir fry your bacon then break it into pieces once it becomes crispy. Get a bowl, combine: garlic pepper, mayo, garlic powder, ranch dressing mix, and milk. Stir the contents then add in: cheese, rotini, black olives, bacon, and tomatoes. Stir the contents again until everything is smooth then place a covering of plastic around the bowl and put everything in the fridge for 65 mins. 6. If the salad is too dry add a bit more milk, if needed. 7. Enjoy.

Ranch Pasta Salad

15

HOW MAKE

Classical Ceviche

Prep Time: 30 mins Total Time: 1 d 1 hr Servings per Recipe: 12 Calories 208 kcal Fat 9.1 g Carbohydrates 12.4g Protein 20.6 g Cholesterol 76 mg Sodium 169 mg

Ingredients 3 large tomatoes 4 jalapeno peppers 1/2 onion 2 tbsp olive oil 1 lb. shrimp - peeled, deveined, and chopped 1 lb. halibut, diced 1/2 lb. small bay scallops 1 C. lime juice 1 C. tomato juice 3/4 C. fresh squeezed orange juice (orange halves reserved) 1/4 C. lemon juice

Pico de Gallo: 6 green onions, finely chopped 3 large fresh jalapeno peppers, seeded and finely chopped 2 avocados, diced 1 tomato, diced salt and ground black pepper to taste

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inch from the heating element. 2. Line a baking sheet with a piece of foil. 3. In a large bowl, add the whole tomatoes, whole jalapeño peppers, onion and olive oil and stir to combine. 4. Spread the vegetable mixture onto the prepared baking sheet. 5. Cook under the broiler for about 5-8 minutes. 6. Transfer peppers and tomatoes to a bowl and with a plastic wrap, tightly seal it. 7. Steam the peppers and tomatoes for about 20 minutes. 8. Remove and discard skins and seeds. 9. Make an ice bath in a large bowl set in the sink. 16

How Make Classical Ceviche

10. In a pan of boiling water, blanch the shrimp, halibut and scallops for about 1 minute. 11. Drain and immediately plunge into the ice bath till chilled completely. 12. Drain seafood mixture well and transfer into a large glass bowl. 13. In a blender, add the roasted tomatoes, roasted jalapeño peppers, roasted onion, lime juice, tomato juice, orange juice and lemon juice and pulse till smooth. 14. Place the pureed mixture over the seafood mixture. 15. With a plastic wrap, cover the bowl and refrigerator for at least 24 hours. 16. In another bowl, mix together the green onions, chopped jalapeño peppers, avocados and diced tomato. 17. In the bowl of seafood mixture, add the green onion mixture, salt and pepper and mix.

17

SAO PAULO STYLE

Ceviche

Prep Time: 45 mins Total Time: 2 hrs 45 mins Servings per Recipe: 3 Calories 217 kcal Fat 2.9 g Carbohydrates 18g Protein 24.8 g Cholesterol 36 mg Sodium 456 mg

Ingredients 1 1/2 lb. skinless, boneless halibut, cut into 1/2 inch cubes 1/3 C. fresh lime juice 1/4 C. fresh lemon juice 1/4 C. tequila 3 jalapeno chili peppers, seeded and minced 1 mango - peeled, seeded and diced 1 green bell pepper, seeded and finely chopped

1/2 C. finely chopped Vidalia 1/2 C. finely chopped red onion 1 mango - peeled, seeded and diced 1/2 bunch chopped fresh cilantro 1/4 C. chopped fresh parsley 1 tsp salt

Directions 1. In a non-metallic bowl, mix together the cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers and 1 diced mango. 2. Refrigerate, covered for about 1 1/2 hours. 3. Now, add the green pepper, sweet onion, and red onion and mix well. 4. Again refrigerate, covered for about 30 minutes more. 5. Fold in the remaining diced mango, cilantro, parsley and salt.

20

Sao Paulo Style Ceviche

Siesta

Ceviche

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 195 kcal Fat 8.3 g Carbohydrates 17.4g Protein 15.6 g Cholesterol 125 mg Sodium 154 mg

Ingredients 2 C. chopped cooked shrimp meat 1 C. chopped red bell pepper 1 C. chopped fresh pineapple 1 avocado, peeled, pitted and chopped 1/2 red onion, finely chopped 1/2 bunch cilantro, chopped 1 clove garlic, minced

1 serrano pepper, minced 2 limes, juiced salt and pepper to taste

Directions 1. In a glass bowl, mix together the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, Serrano pepper, lime juice, salt and pepper. 2. Refrigerate, covered for about 1 hour before serving.

Siesta Ceviche

21

LONDON

Afternoon Ceviche

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 74 kcal Fat 0.7 g Carbohydrates 7.3g Protein 10.5 g Cholesterol 86 mg Sodium 219 mg

Ingredients 1 lb. cooked, peeled, and deveined shrimp 1 lb. roma (plum) tomatoes, chopped 1/2 red onion, chopped 1 cucumber, chopped 1 bunch cilantro, chopped

3/4 C. bottled Bloody Mary mix 2 limes hot pepper sauce to taste salt and black pepper to taste

Directions 1. 2. 3. 4.

22

In a bowl, lightly mix together the shrimp, tomatoes, red onion, cucumber, and cilantro. Place in the Bloody Mary mix. Add the lime juice, a dash of hot pepper sauce, salt and pepper and toss to coat. Refrigerate, covered for about 3-4 hours, stirring occasionally.

London Afternoon Ceviche

Sunday Brunch Ceviche

Prep Time: 1 hr 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 352 kcal Fat 10.9 g Carbohydrates 24.3g Protein 40.5 g Cholesterol 346 mg Sodium 652 mg

Ingredients 2 lb. large shrimp - peeled, deveined and chopped 3/4 C. fresh lime juice 5 roma (plum) tomatoes, diced 1 white onion, chopped 1/2 C. chopped fresh cilantro 1 tbsp Worcestershire sauce

1 tbsp ketchup 1 tsp hot pepper sauce salt and pepper to taste 1 avocado - peeled, pitted and diced 16 saltine crackers

Directions 1. 2. 3. 4. 5.

In a large bowl, mix together the shrimp and lime juice. Keep aside for about 5 minutes. Stir in the tomatoes, onion and cilantro. Refrigerate, covered for about 1 hour. Remove from the refrigerator and stir in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. 6. Transfer in the glass tumblers and serve with a topping of the avocado pieces alongside the saltine crackers.

Sunday Brunch Ceviche

23

CARMEN’S

Ceviche

Prep Time: 20 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 199 kcal Fat 6.5 g Carbohydrates 11.2g Protein 25.4 g Cholesterol 221 mg Sodium 813 mg

Ingredients 1 1/2 lb. cooked seafood mix (such as octopus, squid, shrimp, and surimi) 1 C. lime juice 2 roma (plum) tomatoes, diced 1 small red onion, diced 2 tbsp Worcestershire sauce 1 tbsp hot pepper sauce (such as Frank's RedHot(R))

2 tbsp tomato paste 1 1/2 tsp cayenne pepper 1/2 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1 bunch cilantro, chopped 1 avocado - peeled, pitted and diced

Directions 1. 2. 3. 4. 5.

In a large, non-metallic bowl, mix together the seafood mix and lime juice. Keep aside for about 10 minutes. Fold in the diced tomatoes and onion. Refrigerate, covered for about 30 minutes. In a small bowl, add the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder and salt and beat till well combined. 6. Refrigerate, covered for about 30 minutes. 7. Now, gently stir half of the tomato paste mixture into the seafood mixture. 8. Cover the remaining tomato paste mixture and the seafood mixture. 9. Return both to the refrigerator for about 30 minutes. 10. Now, gently stir the remaining tomato paste mixture into the ceviche. 11. Refrigerate, covered for about 30 minutes more. 12. Gently stir the cilantro and diced avocado before serving.

24

Carmen’s Ceviche

Ceviche

Forever

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 251 kcal Fat 5.3 g Carbohydrates 33.6g Protein 25.9 g Cholesterol 42 mg Sodium 389 mg

Ingredients 2 (5 oz.) cans Bumble Bee(R) Solid White Albacore Tuna in Water, drained 4 lemons, juiced 1/2 C. chopped tomatoes 1/2 C. chopped fresh cilantro 1/2 C. chopped purple onion 6 corn tostada shells

Salt and black pepper to taste 1 jalapeno chili peppers, seeded and sliced into fine strips

Directions 1. 2. 3. 4.

In a bowl, place the tuna, lemon juice, salt and pepper. Keep aside for about 10 minutes. Add the chopped tomatoes, cilantro, and purple onion to the bowl and mix well. Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

Ceviche Forever

25

HOW TO MAKE

a Grilled Fruit Salad

Prep Time: 15 mins Total Time: 22 mins Servings per Recipe: 4 Calories 317 kcal Fat 18.4 g Carbohydrates 29.3g Protein 11.3 g Cholesterol 41 mg Sodium 424 mg

Ingredients 1/3 ripe pineapple, peeled, cored, and cut into 1-inch pieces 2 firm ripe peaches or nectarines 1 Anjou pear 1 tbsp oil Freshly ground black pepper 1/3 pound crumbled Gorgonzola cheese

15 leaves fresh basil, chopped 10 sprigs Italian flat leaf parsley, chopped 2 C. arugula leaves, chopped 1 tbsp olive oil optional

Directions 1. Get your grill hot and coat the grate with some oil. 2. Slice in half, your peaches and discard the pit. 3. Coat your pear, pineapple, and peaches with some oil then top the fruit with some pepper. Put the fruit on the grill with the insides directly on the gate. Cook the fruits about 8 to 12 mins turn them accordingly to avoid any burning. 4. Once the fruits are soft remove them from the grill and let them cool slightly. Slice the fruits up and place them in a bowl or on a plate for serving. Top everything with the cheese, arugula, parsley and basil. Toss everything together. 5. Enjoy.

26

How to Make a Grilled Fruit Salad

Saturday

Summer Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 183 kcal Fat 0.5 g Carbohydrates < 45.6g Protein 2.1 g Cholesterol 0 mg Sodium 15 mg

Ingredients 1 20 oz. can pineapple chunks, juice reserved 2 apples, peeled and cored 1 21 oz. can peach pie filling

2 bananas, peeled and diced 3 kiwis 1 pint strawberries

Directions 1. Get a bowl, combine: pineapple juice and cut apples. Leave the fruit to soak for 15 mins. 2. Get a bigger bowl, for serving, and place your peach filling in it along with the pineapple pieces. Stir the mix then take out the cut apples from the pineapple juice and combine them with the peach filling. Stir everything again. 3. Place the bananas into the pineapple juice and let them soak for 15 mins. 4. At the same time cut your strawberries then remove the skin from the kiwi and cut them as well. 5. Combine the soaked bananas with the peach filling mix then add in half of the strawberries as well. Combine everything evenly then decorate the edge of the mix with the slices of kiwi and slices of strawberry. 6. Place everything in the fridge until it is cold. 7. Enjoy

Saturday Summer Salad

27

MOROCCAN INSPIRED

Fruit Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 236 kcal Fat 3.2 g Carbohydrates 48.3g Protein 5.5 g Cholesterol 0 mg Sodium 45 mg

Ingredients 1 tsp olive oil, or as needed 5 green onions, white parts only, chopped, or more to taste 4 cloves garlic, crushed 2 1/4 C. water 6 dates, pitted and chopped 1/2 6 oz. package sweetened dried cranberries such as CraisinsR

1/2 C. golden raisins 1/4 C. shelled peanuts 1 1/2 C. pearl Israeli couscous 1 tsp chopped fresh cilantro, or more to taste 1 mango, peeled and chopped

Directions 1. Begin to stir fry your garlic and onion for 3 mins in olive oil in a frying pan then combine in the water to the mix and get everything boiling. 2. Once the mix is boiling combine in the: peanuts, dates, raisins, and cranberries. Get everything boiling then once it is boiling add the cilantro and pour in the couscous. 3. Get the mix boiling again then set the heat to low, place a lid on the pot and let the couscous cook for 12 mins until all the liquid is mostly gone. 4. Combine in the mango then place stir everything place the lid back on the pot and let the mix cook for 3 to 6 more mins. 5. Enjoy.

30

Moroccan Inspired Fruit Salad

Johnson City Fruit Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 7 Calories 428 kcal Fat 15.5 g Carbohydrates 73.3g Protein 2.2 g Cholesterol 0 mg Sodium 218 mg

Ingredients 1 9 inch prepared graham cracker crust 1 C. white sugar 5 tbsps cornstarch 1/8 tsp salt 1 1/2 C. cold water 1 apple, cored and diced with peel 1 banana, diced 1 15 oz. can pineapple tidbits, drained

1/4 C. chopped pecans 1/2 tsp red food coloring 1/2 tsp fruit preserver 1 1/2 C. frozen whipped topping

Directions 1. Get a pot and add in the salt, cornstarch, and sugar. Stir the mix then add in the water and stir again. Get everything boiling while stirring. Boil and stir everything for about 60 secs until the mix is thicker and somewhat clear. Shut the heat and let the mix sit until it is no longer hot. 2. Get a bowl, combine: pecans, apple, pineapple, and banana. Toss the mix then combine the fruit with the cornstarch mix then add in the fruit preserver and food coloring. 3. Get your crust ready then fill it with the mix. 4. Place a covering of plastic on the crust and put everything in the fridge for 2 hours. Top the pie with whipped cream and some more pecans. 5. Enjoy.

Johnson City Fruit Pie

31

CHINESE

Buffet Fruit and Veggie Salad

Prep Time: 25 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 350 kcal Fat 25.9 g Carbohydrates 30.6g Protein 3g Cholesterol 0 mg Sodium 208 mg

Ingredients Poppy Seed Dressing: 1/2 C. grapeseed oil 1/3 C. granulated sugar 3 tbsps cider vinegar 2 tbsps fresh lime juice 1 tbsp grated lime zest 1 clove garlic, minced 1/2 tsp salt 1/2 tsp poppy seeds 1/2 tsp paprika 1/2 tsp dry mustard

Salad: 1/2 C. pecans 2 oranges, peeled and sectioned 2 1/2 C. bite-size broccoli florets 1 red apple, chopped 1 C. grapes, halved

Directions 1. Get a bowl, whisk: mustard, grapeseed oil, paprika, sugar, poppy seed, cider vinegar, salt, lime juice, garlic, and lime zest. Work the mix until it is even and smooth. 2. Now get a frying hot and being to fry your pecans to toast them for about 3 to 6 mins until they become aromatic. 3. Dice the pecans evenly once they can be handled. 4. Get a 2nd bowl, combine: grapes, orange pieces, apple, and broccoli. Toss everything together. Now combine the fruit with the poppy seed dressing and stir everything to coat the fruit evenly. 5. Place a covering of plastic on the bowl and put everything in the fridge overnight. 6. Garnish the salad with some pecan. 7. Enjoy.

32

Chinese Buffet Fruit and Veggie Salad

Spicy Fruit

and Chicken Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 306 kcal Fat 23 g Carbohydrates 11.5g Protein 15 g Cholesterol 44 mg Sodium 153 mg

Ingredients 4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, chopped 1/2 onion, chopped 1 small apple - peeled, cored and chopped 1/3 C. golden raisins 1/3 C. seedless green grapes, halved 1/2 C. chopped toasted pecans

1/8 tsp ground black pepper 1/2 tsp curry powder 3/4 C. mayonnaise

Directions 1. Get a bowl, mix: mayo, chicken, curry, celery, pepper, onion, pecans, apple, grapes, and raisins. Mix everything evenly. 2. Enjoy.

Johnson City Fruit Pie Spicy Fruit and Chicken Salad

33

4-INGREDIENT

Fruit Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 81 kcal Fat 0.6 g Carbohydrates < 19.2g Protein 1.5 g Cholesterol 2 mg Sodium < 11 mg

Ingredients 1 pint fresh strawberries, sliced 1 pound seedless green grapes, halved 3 bananas, peeled and sliced

1 8 oz. container strawberry yogurt

Directions 1. Get a salad bowl, combine: yogurt, strawberries, bananas, and grapes. 2. Enjoy. 

34

4-Ingredient Fruit Salad

Egg

Salad

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 344 kcal Fat 31.9 g Carbohydrates 2.3g Protein < 13 g Cholesterol 382 mg Sodium 1351 mg

Ingredients 8 eggs 1/2 C. mayonnaise 1 tsp prepared yellow mustard 1/4 C. diced green onion

salt and pepper to taste 1/4 tsp paprika

Directions 1. Boil your eggs in water for 2 mins then place a lid on the pot and let the contents sit for 15 mins. Once the eggs have cooled remove their shells and dice them. 2. Now get a bowl, combine: green onions, eggs, mustard, and mayo. 3. Stir the mix until it is smooth then add in the paprika, pepper, and salt. 4. Stir the contents again then enjoy with toasted buns.

Egg Salad

35

BACON

Broccoli Salad II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 273 kcal Fat 24 g Carbohydrates 7.3g Protein 8.1 g Cholesterol 35 mg Sodium 543 mg

Ingredients 8 slices turkey bacon 2 heads fresh broccoli, diced 1 1/2 C. sharp Cheddar cheese, shredded 1/2 large red onion, diced 1/4 C. red wine vinegar 1/8 C. white sugar

2 tsps ground black pepper 1 tsp salt 2/3 C. mayonnaise 1 tsp fresh lemon juice

Directions 1. 2. 3. 4.

Stir fry your bacon until it is fully done then break it into pieces. Get a bowl, combine: onion, broccoli, bacon, and cheese. Get a 2nd bowl, combine: lemon juice, red wine, mayo, sugar, salt, and pepper. Combine both bowls then place a covering of plastic around the bowl and put everything in the fridge until it is chilled. 5. Enjoy.

36

Bacon Broccoli Salad II

Pasta

Salad II

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 10 Calories 349 kcal Fat 15.2 g Carbohydrates 38.3g Protein 15.9 g Cholesterol 24 mg Sodium 308 mg

Ingredients 1/4 C. sesame seeds 1 (16 oz.) package bow tie pasta 1/2 C. vegetable oil 1/3 C. light soy sauce 1/3 C. rice vinegar 1 tsp sesame oil 3 tbsps white sugar 1/2 tsp ground ginger

1/4 tsp ground black pepper 3 C. shredded, cooked chicken breast meat 1/3 C. diced fresh cilantro 1/3 C. diced green onion

Directions 1. Toast your sesame seeds while stirring them in a frying pan. 2. Now boil your pasta in water and salt for 9 mins then remove all the liquids and place the pasta in a bowl. 3. Get a mason jar and combine: pepper, veggie oil, ginger, soy sauce, sesame seeds, vinegar, sugar, and sesame oils. 4. Place a lid on the jar tightly and shake the contents. 5. Coat your pasta with the dressing and toss the mix before adding: green onions, cilantro, and chicken. 6. Enjoy.

Pasta Salad II

37

AMISH

Pasta Salad

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 532 kcal Fat 25.3 g Carbohydrates 66g Protein 9g Cholesterol 133 mg Sodium 944 mg

Ingredients 2 C. uncooked elbow macaroni 3 hard-cooked eggs, diced 1 small onion, diced 3 stalks celery, diced 1 small red bell pepper, seeded and diced 2 tbsps dill pickle relish 2 C. creamy salad dressing (e.g. Miracle Whip)

3 tbsps prepared yellow mustard 3/4 C. white sugar 2 1/4 tsps white vinegar 1/4 tsp salt 3/4 tsp celery seed

Directions 1. 2. 3. 4. 5. 6.

40

Boil your pasta in water and salt for 9 mins. Then remove the liquids. Get a bowl combine: relish, eggs, red pepper, onions, and celery. Get a 2nd bowl, combine: celery seeds, dressing, salt, mustard, vinegar, and white sugar. Combine both bowls then add the pasta and stir everything again. Place a covering of plastic around the bowl and put everything in the fridge for 65 mins. Enjoy.

Amish Pasta Salad

Elegant

Cucumber Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 99 kcal Fat 0.2 g Carbohydrates 24.9g Protein 1.1 g Cholesterol 0 mg Sodium 4 mg

Ingredients 4 cucumbers, thinly sliced 1 small white onion, thinly sliced 1 C. white vinegar 1/2 C. water

3/4 C. white sugar 1 tbsp dried dill, or to taste

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: onions and cucumbers. Now get the following boiling: sugar, water, and vinegar. Once the mix is boiling combine it with the onions and cucumbers. Stir the contents then add the dill and stir everything again. Place a covering of plastic around the bowl and put everything in the fridge until it all is chilled. 6. Enjoy.

Elegant Cucumber Salad

41

CASHEW

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 133 kcal Fat 8g Carbohydrates 14.9g Protein 2.9 g Cholesterol 0 mg Sodium 176 mg

Ingredients 1 mango - peeled, seeded and cubed 1 Granny Smith apple - peeled, cored and diced 3/4 C. toasted cashews 1 tbsp balsamic vinegar

1/2 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch salt

Directions 1. Get a bowl, combine: salt, mango, ginger, apples, cinnamon, cashews, and balsamic. 2. Place a covering of plastic around the bowl and put everything in the fridge until it is chilled. 3. Enjoy.

42

Cashew Salad

Almond

Salad I

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 491 kcal Fat 35.2 g Carbohydrates 42.9g Protein 6g Cholesterol 0 mg Sodium 63 mg

Ingredients 2 tbsps sesame seeds 1 tbsp poppy seeds 1/2 C. white sugar 1/2 C. olive oil 1/4 C. distilled white vinegar 1/4 tsp paprika 1/4 tsp Worcestershire sauce 1 tbsp minced onion

10 oz. fresh spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 C. almonds, blanched and slivered

Directions 1. Get a bowl, combine: onions, sesame seeds, Worcestershire, poppy seeds, paprika, vinegar, sugar, and olive oil. 2. Place a covering of plastic around the bowl and put the mix in the fridge for 65 mins. 3. Get a 2nd bowl, combine: almonds, spinach, and strawberries. 4. Toss the mix then add the wet mix and toss the contents again. 5. Place the salad in the fridge for 20 mins. 6. Enjoy.

Almond Salad I

43

ITALIAN

Salad

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 6 Calories 457 kcal Fat 33.7 g Carbohydrates 34.8g Protein 5.9 g Cholesterol 19 mg Sodium 342 mg

Ingredients 6 slices bacon 1/3 C. apple cider vinegar 3/4 C. white sugar 1/2 red onion, coarsely diced 1/2 tsp dry mustard powder 1/4 tsp salt 1/2 C. vegetable oil

1 tsp poppy seeds 10 C. torn romaine lettuce leaves 1 (10 oz.) can mandarin orange segments, drained 1/4 C. toasted slivered almonds

Directions 1. 2. 3. 4. 5. 6. 7.

44

Stir fry your bacon, until crispy, then break it into pieces. Puree the following in a blender: salt, vinegar, mustard powder, red onion, and sugar. Continue blending with a low speed as you slowly add in your veggie oil. Once the mix is smooth add the poppy seeds. Get a bowl, combine: lettuce, oranges, bacon, and dressing mix. Add in the almonds and stir the mix. Enjoy.

Italian Salad

Tri-Color

Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 483 kcal Carbohydrates 48 g Cholesterol 19 mg Fat 25.2 g Protein 16.2 g Sodium 631 mg

Ingredients 1 (16 ounce) package tri-color pasta 2/3 cup olive oil 3 tbsps white wine vinegar 1/4 cup fresh basil leaves 2 tbsps grated Parmesan cheese 1 1/4 tsps salt 1/4 tsp ground black pepper 1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips 1 medium fresh tomato, chopped 1 (2.25 ounce) can black olives, drained 8 ounces mozzarella cheese, cubed

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Blend olive oil, Parmesan cheese, white wine vinegar, basil, salt, and pepper in a food processor very thoroughly before mixing it with pasta, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. 3. Sprinkle some mozzarella cheese before serving.

Tri-Color Pasta Salad

45

GARBANZO

Bow-Tie Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 399 kcal Carbohydrates 52.9 g Cholesterol 12 mg Fat 15.3 g Protein 14.6 g Sodium 1042 mg

Ingredients 1 (15 ounce) can garbanzo beans, drained 1 (13.75 ounce) can artichoke hearts, drained and diced 1 1/2 cups frozen green peas 1/2 cup diced black olives 1/2 red onion, diced

1 (16 ounce) package farfalle (bow tie) pasta 1 1/2 cups diced queso blanco cheese 1 (12 ounce) bottle Italian-style salad dressing cracked black pepper to taste

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, garbanzo beans, artichoke hearts, frozen peas, queso blanco cheese, black olives, and red onion with Italian salad dressing very thoroughly before adding cracked black pepper. 3. Set it aside for about 5 minutes before serving.

46

Garbanzo Bow-Tie Pasta Salad

Ravioli

& Broccoli Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 2 (9 ounce) packages Refrigerated Cheese Ravioli, cooked, chilled 1/4 cup extra virgin olive oil 4 large cloves garlic, finely chopped 1/4 cup red wine vinegar 2 medium tomatoes, chopped 2 cups broccoli florets 1 large green bell pepper, chopped

1/2 cup pitted and halved ripe olives 1/2 cup Refrigerated Parmesan 1/4 cup Refrigerated Romano Cheese

Directions 1. Cook garlic in hot oil for about one minute before mixing it with vinegar in a bowl. 2. Stir in tomatoes, Parmesan cheese, broccoli, bell pepper, olives, and Romano cheese before refrigerating it for at least an hour.

Ravioli & Broccoli Pasta Salad

47

MAGGIE’S

Favorite Pasta Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 178 kcal Carbohydrates 33.6 g Cholesterol 4 mg Fat 2g Protein 6.2 g Sodium 373 mg

Ingredients 1 (12 ounce) package rotini pasta 1 (10 ounce) package frozen peas, thawed 1 (8 ounce) can water chestnuts, chopped 1 (8 ounce) package imitation crabmeat, coarsely chopped - or more to taste

1 cup reduced-fat mayonnaise 2 tbsps chopped fresh chives 1 tbsp chopped fresh dill

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat pasta with a mixture of peas, mayonnaise, water chestnuts, imitation crabmeat, chives, and dill very thoroughly. 3. Serve.

50

Maggie’s Favorite Pasta Salad

Oriental

Coleslaw

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 253 kcal Fat 12.5 g Carbohydrates 30.5g Protein 7.1 g Cholesterol 0 mg Sodium 543 mg

Ingredients 2 tbsp vegetable oil 3 tbsp white wine vinegar 2 tbsp white sugar 1 (3 oz.) package chicken flavored ramen noodles, crushed, seasoning packet reserved 1/2 tsp salt 1/2 tsp ground black pepper

2 tbsp sesame seeds 1/4 C. sliced almonds 1/2 medium head cabbage, shredded 5 green onions, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. For dressing in a medium bowl, add the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper and beat till well combined. 3. In a medium baking sheet, place the sesame seeds and almonds in a single layer. 4. Cook in the oven for about 10 minutes. 5. In a large salad bowl, mix together the cabbage, green onions and crushed ramen noodles. 6. Add the dressing and toss to coat well. 7. Serve with a topping of the toasted sesame seeds and almonds.

Oriental Coleslaw

51

GARDEN PARTY

Coleslaw

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 10 Calories 184 kcal Fat 12.6 g Carbohydrates 16.1g Protein 4g Cholesterol 0 mg Sodium 514 mg

Ingredients 6 tbsp rice wine vinegar 6 tbsp vegetable oil 5 tbsp creamy peanut butter 3 tbsp soy sauce 3 tbsp brown sugar 2 tbsp minced fresh ginger root 1 1/2 tbsp minced garlic 5 C. thinly sliced green cabbage

2 C. thinly sliced red cabbage 2 C. shredded Napa cabbage 2 red bell peppers, thinly sliced 2 carrots, julienned 6 green onions, chopped 1/2 C. chopped fresh cilantro

Directions 1. In a medium bowl, add the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic and beat till well combined. 2. In a large bowl, mix together the green cabbage, red cabbage, Napa cabbage, red bell peppers, carrots, green onions and cilantro. 3. Add the peanut butter mixture and toss to coat just before serving.

52

Garden Party Coleslaw

Sunflower

Coleslaw

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 7 Calories 413 kcal Fat 31.3 g Carbohydrates 31.8g Protein 4.6 g Cholesterol 0 mg Sodium 169 mg

Ingredients 1 C. olive oil 1/3 C. distilled white vinegar 1/2 C. white sugar 1 (3 oz.) package chicken flavored ramen noodles, crushed, seasoning packet reserved

1 large head fresh broccoli, diced 2 carrots, grated 2 bunches green onions, chopped 1 C. sunflower seeds

Directions 1. In a small bowl mix together the oil, vinegar, sugar and the seasoning packet from the ramen noodles and refrigerate for at least 1 hour before serving or overnight. 2. In a large bowl mix together the broccoli, carrots, green onions and sunflower seeds. 3. Crush the ramen noodles and stir in the salad mixture. 4. Place the dressing over salad and keep aside for about 10 minutes before serving.

Sunflower Coleslaw

53

FAMOUS

New England Coleslaw

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 12 Calories 215 kcal Fat 15.2 g Carbohydrates 18.7g Protein 3.2 g Cholesterol 9 mg Sodium 462 mg

Ingredients 1 head cabbage, cored and coarsely chopped 1 carrot, grated 1 sweet onion, minced 3 green onions, minced 1 dill pickle, minced 1 C. mayonnaise 2 C. buttermilk

2 tbsp dill pickle juice 2 tbsp vinegar 2 tbsp prepared yellow mustard 1/2 C. white sugar 1 pinch cayenne pepper 1 tsp salt, divided 1 clove garlic

Directions 1. In a large bowl, mix together the cabbage, carrot, sweet onion, green onions and dill pickle. 2. In another bowl, add the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper and 3/4 tsp of the salt. 3. In a small bowl, add the remaining salt and garlic and mash well. 4. Add the mashed garlic into the dressing and beat well. 5. Place the dressing over the slaw and toss to coat. 6. Refrigerate, covered for about 8 hours or overnight before serving.

54

Famous New England Coleslaw

Cookout

Coleslaw

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 10 Calories 214 kcal Fat 18.7 g Carbohydrates 11.4g Protein 0.8 g Cholesterol 12 mg Sodium 174 mg

Ingredients 1 (16 oz.) bag coleslaw mix 1 C. mayonnaise 1/4 C. white sugar 2 tbsp cider vinegar

1/2 tsp onion powder salt and ground black pepper to taste

Directions 1. In a large bowl, place the coleslaw mix. 2. In a small bowl, add the mayonnaise, sugar, vinegar, onion powder, salt and pepper in a small bowl. 3. Place the mayonnaise mixture over coleslaw mix and toss to coat. 4. Refrigerate for at least 30 minutes. 5. Serve with a slotted spoon.

Cookout Coleslaw

55

COLORFUL

Coleslaw

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 257 kcal Fat 15.8 g Carbohydrates 29.9g Protein 3.2 g Cholesterol 5 mg Sodium 140 mg

Ingredients 1/2 C. almonds 5 C. shredded cabbage 1 1/2 C. dried cranberries 3/4 C. celery, diced 3/4 C. chopped green onion 3/4 C. chopped red bell pepper Dressing: 1/2 C. mayonnaise (such as Hellman's(R))

1 1/2 tbsp honey mustard 1 1/2 tbsp honey 3 pinches dried basil salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Spread the almonds onto a baking sheet. Cook in the oven for about 10 minutes. Remove from the oven and keep aside to cool completely. In a large bowl, mix together the cabbage, cranberries, celery, green onion, red bell pepper and toasted almonds. 6. In a small bowl, add the mayonnaise, honey mustard, honey, basil, salt and pepper and beat till thick and creamy. 7. Place the dressing over the cabbage mixture and stir to coat. 8. With a plastic wrap, cover the bowl and refrigerate for about 3 hours.

56

Colorful Coleslaw

November’s Coleslaw

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 102 kcal Fat 4.5 g Carbohydrates 16g Protein 0.9 g Cholesterol 2 mg Sodium < 37 mg

Ingredients 1 C. halved cranberries 1/4 C. white sugar 2 oranges, peeled and thinly sliced 1 red onion, thinly sliced

4 C. shredded cabbage 1 large apple - peeled, cored, and chopped 1/4 C. mayonnaise

Directions 1. 2. 3. 4.

In a small bowl, add the cranberries and sugar and toss to coat. Cover and refrigerate. In a large bowl, mix together the oranges, onion, cabbage, apple and mayonnaise. Add the cranberry mixture and toss to coat just before serving.

November’s Coleslaw

57

RESTAURANT STYLE

Coleslaw

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 260 kcal Fat 19.5 g Carbohydrates 21.1g Protein 3.6 g Cholesterol 11 mg Sodium 186 mg

Ingredients 1 1/4 C. mayonnaise 1/4 C. sour cream 1/4 C. white sugar 2 tbsp white balsamic vinegar 1 tbsp orange juice

1/4 tsp ground black pepper 2 1/2 heads cabbage, shredded 2 carrots, shredded

Directions 1. In a bowl, add the mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice and pepper and stir to combine well. 2. In a large bowl, mix together the cabbage and carrots. 3. Place the dressing over the cabbage mixture and toss to coat.

60

Restaurant Style Coleslaw

Granny Smith Coleslaw

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 99 kcal Fat 3.8 g Carbohydrates 17.1g Protein 1.1 g Cholesterol 2 mg Sodium < 118 mg

Ingredients 4 C. shredded cabbage 1 C. shredded carrot 1 Granny Smith apple - peeled, cored and coarsely shredded 2 tbsp honey 1 tbsp brown sugar

2 tsp white vinegar 1 tbsp pineapple juice (optional) 2 tbsp mayonnaise 1 dash salt 1 tsp ground black pepper

Directions 1. In a bowl, mix together the shredded cabbage, carrot and sliced apple. 2. In another bowl, add the honey, brown sugar, vinegar, pineapple juice and mayonnaise and beat till the honey and sugar is dissolved completely. 3. Place the dressing over the salad and toss to coat. 4. Season with the salt and pepper and toss again. 5. Refrigerate, covered to chill before serving.

Granny Smith Coleslaw

61

HOMEMADE

Caesar

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 8 Calories 193 kcal Fat 20.5 g Carbohydrates 1.5g Protein < 1.2 g Cholesterol 8 mg Sodium 172 mg

Ingredients 1/2 C. mayonnaise 1/4 C. extra virgin olive oil 3 tbsps grated Parmesan cheese 2 tbsps blue cheese salad dressing 1 tbsp red wine vinegar 3 cloves garlic, minced 1 tsp lemon juice 1/2 tsp dry mustard 4 dashes Worcestershire sauce

2 dashes hot pepper sauce (such as Tabasco(R)) 1 pinch cayenne pepper salt and pepper to taste 1/4 tsp anchovy paste (optional)

Directions 1. Get a bowl, whisk: pepper, mayo, anchovy, salt, olive oil, hot sauce, parmesan, Worcestershire, blue cheese, mustard powder, vinegar, lemon juice, and garlic. 2. Place a covering of plastic wrap around the mix then place everything in the fridge for 5 hrs. 3. Enjoy.

62

Homemade Caesar

Korean Style

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 5 Calories 80 kcal Fat 5.9 g Carbohydrates 6.1g Protein 2g Cholesterol 0 mg Sodium 740 mg

Ingredients 1 head red leaf lettuce 4 green onions (white part only) 1/4 C. soy sauce 5 tbsps water 2 tsps white sugar 1/4 C. distilled white vinegar

2 tbsps sesame oil 1 tbsp red pepper flakes

Directions 1. Get a bowl, whisk: pepper flakes, soy sauce, sesame oil, water, vinegar, and sugar. 2. Place a covering of plastic over the bowl, and place the dressing contents in the fridge for 5 hrs. 3. Enjoy.

Korean Style

63

PICANTE

Ranch

Prep Time: 5 mins Total Time: 5 hrs Servings per Recipe: 4 Calories 144 kcal Fat 13.9 g Carbohydrates 3.5g Protein 1.5 g Cholesterol 17 mg Sodium 342 mg

Ingredients 1/2 C. sour cream 1/4 C. ranch-style salad dressing 1/2 C. picante sauce, or to taste

1/4 tsp chili powder

Directions 1. Get a bowl, whisk: chili powder, sour cream, picante, and ranch. 2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 5 hrs. 3. Enjoy.

64

Picante Ranch

Mediterranean Dressing

Prep Time: 5 mins Total Time: 5 hrs 5 mins Servings per Recipe: 12 Calories 167 kcal Fat 16.5 g Carbohydrates 4g Protein 2.1 g Cholesterol < 1 mg Sodium < 347 mg

Ingredients 2/3 C. olive oil 1/3 C. fresh lemon juice 1/3 C. tahini 1 tbsp nutritional yeast 1/4 C. tamari 1 tbsp honey

1/2 tsp dried oregano 1 tbsp mayonnaise salt and pepper to taste

Directions 1. Process the following with a food processor until smooth: pepper, olive oil, salt, lemon juice, mayo, tahini, oregano, yeast, honey, and tamari. 2. Place the contents in a jar or bowl with a seal or a covering of plastic and place everything in the fridge for 5 hrs. 3. Enjoy.

Mediterranean Dressing

65

HOMEMADE

French

Prep Time: 15 mins Total Time: 5 hrs 45 mins Servings per Recipe: 28 Calories 103 kcal Fat 7.8 g Carbohydrates 8.8g Protein 0.2 g Cholesterol < 0 mg Sodium 96 mg

Ingredients 1 C. sunflower seed oil 3/4 C. white wine vinegar 1 C. white sugar 1/2 C. ketchup 1/2 tsp salt 1/2 tsp ground black pepper

1/2 tsp cayenne pepper 1 tbsp Worcestershire sauce 1 onion, minced 2 cloves garlic, minced

Directions 1. Get a bowl, mix for 2 mins: garlic, oil, onion, vinegar, Worcestershire, sugar, cayenne, ketchup, pepper, and salt. 2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 5 hrs. 3. Enjoy. 

66

Homemade French

Mediterranean

Asian Dressing

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 16 Calories 109 kcal Fat 10.8 g Carbohydrates 2.3g Protein < 1.8 g Cholesterol 0 mg Sodium 258 mg

Ingredients 1/2 C. tahini (sesame paste) 1/2 C. olive oil 1/2 C. water 1/4 C. tamari (dark soy sauce) 2 tbsps red wine vinegar 2 tbsps lemon juice

2 tsps minced fresh ginger root 2 cloves garlic, pressed black pepper to taste

Directions 1. Process the following in a food processor for 2 mins: pepper, tahini, garlic, olive oil, ginger, water, lemon juice, tamari, and vinegar. 2. Place the contents in a jar or bowl with a lid or covering of plastic and place everything in the fridge for 5 hrs. 3. Enjoy.

Mediterrean Asian Dressing

67

JAPANESE

Style

Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings per Recipe: 5 Calories 220 kcal Fat 21.9 g Carbohydrates 6.3g Protein 0.9 g Cholesterol 0 mg Sodium 464 mg

Ingredients 2 tbsps minced fresh ginger root 1/3 C. minced onion 1/4 C. minced celery 1/4 C. low-sodium soy sauce 1/2 lime, juiced 1 tbsp white sugar

1 tbsp ketchup 1/4 tsp ground black pepper 1/2 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

70

Process the following in a food processor for 30 secs, celery, onions, and ginger. Now add in: pepper, soy sauce, ketchup, sugar, and lime juice. Process the mix for 30 more secs. Now continue processing the mix until smooth while slowly adding in your oil. Place the contents into a bowl and cover everything with some plastic. Chill the dressing in the fridge for 5 hrs. Enjoy.

Japanese Style

Ginger

Prep Time: 10 mins

Dressing

Total Time: 10 mins Servings per Recipe: 16 Calories 110 kcal Fat 11 g Carbohydrates 3g Protein < 0.3 g Cholesterol < 5 mg Sodium 194 mg

Ingredients 1 carrot, peeled and diced 1 C. mayonnaise 2 tbsps ground ginger

2 tbsps soy sauce 2 tbsps white sugar

Directions 1. Process the following in a food processor for 1 min: sugar, carrots, soy sauce, mayo, and ginger. 2. Place the contents in a jar or bowl and with a covering of plastic and place everything in the fridge for 3 hrs. 3. Enjoy.

Ginger Dressing

71

HOMEMADE

Balsamic

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 129 kcal Fat 13.5 g Carbohydrates 1.7g Protein < 0.1 g Cholesterol < 0 mg Sodium 196 mg

Ingredients 3 tbsps extra virgin olive oil 2 tbsps balsamic vinegar 1/2 tsp dried oregano

salt and pepper to taste

Directions 1. Combine the following in a small bowl: pepper, olive oil, oregano, and balsamic. 2. Enjoy at room temp.

72

Homemade Balsamic

Tangier

French Dressing

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 16 Calories 167 kcal Fat 16.5 g Carbohydrates 5.4g Protein 0.2 g Cholesterol < 1 mg Sodium < 249 mg

Ingredients 1/2 C. ketchup 1 C. vegetable oil 1/4 C. mayonnaise 1/4 C. white vinegar 1/4 C. white sugar 1/4 C. diced onion

1 tsp salt 1/4 tsp pepper

Directions 1. Process the following in a food processor for 1 min: pepper, ketchup, salt, veggie oil, onions, mayo, sugar, and vinegar. 2. Place the mix in a bowl with a covering of plastic and place the dressing in the fridge for 2 hrs. 3. Enjoy.

Tangier French Dressing

73

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/