Salad Summers: Delicious Salad Recipes for Those Hot Summer Days [2 ed.]

Table of contents :
Table of Contents
Famous New England Coleslaw
Cookout Coleslaw
Colorful Coleslaw
November’s Coleslaw
Restaurant Style Coleslaw
Granny Smith Coleslaw
Carolinas Style Coleslaw
Saint Francis Coleslaw
How to Make a Grilled Fruit Salad
Saturday Summer Salad
Moroccan Inspired Fruit Salad
Johnson City Fruit Pie Salad
Chinese Buffet Fruit and Veggie Salad
Spicy Fruit and Chicken Salad
August Kiwi and Berry Salad
4-Ingredient Fruit Salad
Pistachio Cocktail Salad
Rainbow Salad
Mayan Cantaloupe and Mint Salad
Simple Summer Ceviche
Cocktail Style Ceviche
Ceviche Appetizer
Ironbound Ceviche
Halibut and Ceviche
Complex South American Ceviche
Ecuadorian Inspired Ceviche
Cauliflower and Cucumber Ceviche
Euclidean Space Ceviche
Lime Ceviche
Radish Ceviche
Athenian Pasta Salad
Feta-Farfalle Pasta Salad
Caesar Parmesan Pasta Salad
Healthy Pasta Salad
Vegetable Pasta Salad
Grilled Pasta Salad
Italian Chicken Pasta Salad
The Best Italian Pasta Salad I
South American Pasta Salad
Pepperoni Rotini Pasta Salad
Linguine Romano Pasta Salad
West Coast Gazpacho
Roman Gazpacho
Minty Gazpacho
Almond Dijon Salad
Seattle Salad
American Potato Salad
Tarragon Wild Rice Salad
Quinoa Pepper Salad
Asparagus Salad
Ranch Pasta Salad
Strawberry Sesame Salad
Mediterranean Salad
Cranberry Salad
Mexican Salad
Maggie’s Macaroni Salad
Classical Potato Salad
Easy Spinach Salad
Pecan Chicken Salad
Pear and Cheese Salad
Maggie’s Favorite Tuna Salad
Latin Corn Salad

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Salad Summers Delicious Salad Recipes for Those Hot Summer Days

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Table of Contents Famous New England Coleslaw 9 Cookout Coleslaw 12 Colorful Coleslaw 13 November’s Coleslaw 14 Restaurant Style Coleslaw 15 Granny Smith Coleslaw 16 Carolinas Style Coleslaw 17 Saint Francis Coleslaw 18 How to Make a Grilled Fruit Salad 19 Saturday Summer Salad 22 Moroccan Inspired Fruit Salad 23 Johnson City Fruit Pie Salad 24 Chinese Buffet Fruit and Veggie Salad 25

Spicy Fruit and Chicken Salad 26 August Kiwi and Berry Salad 27 4-Ingredient Fruit Salad 28 Pistachio Cocktail Salad 29 Rainbow Salad 32 Mayan Cantaloupe and Mint Salad 33 Simple Summer Ceviche 34 Cocktail Style Ceviche 35 Ceviche Appetizer 36 Ironbound Ceviche 37 Halibut and Ceviche 38 Complex South American Ceviche 39 Ecuadorian Inspired Ceviche 42 Cauliflower and Cucumber Ceviche 43 Euclidean Space Ceviche 44

Lime Ceviche 45 Radish Ceviche 46 Athenian Pasta Salad 47 Feta-Farfalle Pasta Salad 48 Caesar Parmesan Pasta Salad 49 Healthy Pasta Salad 52 Vegetable Pasta Salad 53 Grilled Pasta Salad 54 Italian Chicken Pasta Salad 55 The Best Italian Pasta Salad I 56 South American Pasta Salad 57 Pepperoni Rotini Pasta Salad 58 Linguine Romano Pasta Salad 59 West Coast Gazpacho 62 Roman Gazpacho 63

Minty Gazpacho 64 Almond Dijon Salad 65 Seattle Salad 66 American Potato Salad 67 Tarragon Wild Rice Salad 68 Quinoa Pepper Salad 69 Asparagus Salad 72 Ranch Pasta Salad 73 Strawberry Sesame Salad 74 Mediterranean Salad 75 Cranberry Salad 76 Mexican Salad 77 Maggie’s Macaroni Salad 78 Classical Potato Salad 79 Easy Spinach Salad 82

Pecan Chicken Salad 83 Pear and Cheese Salad 84 Maggie’s Favorite Tuna Salad 85 Latin Corn Salad 86

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.

Famous New England Coleslaw

9

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.

12

Cookout Coleslaw

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.

Colorful Coleslaw

13

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.

14

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

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.

Restaurant Style Coleslaw

15

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.

16

Granny Smith Coleslaw

Carolinas Style Coleslaw

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 322 kcal Fat 23.7 g Carbohydrates 13.4g Protein 15.4 g Cholesterol 107 mg Sodium 879 mg

Ingredients 1 tbsp red wine vinegar 1 tsp white sugar 1/3 C. mayonnaise 1 tbsp coarse-grain brown mustard 1 head cabbage, cored and shredded

2 hard-cooked eggs, peeled and chopped 6 slices crisply cooked turkey bacon, crumbled salt and pepper to taste

Directions 1. 2. 3. 4.

In a large bowl, mix together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon and toss lightly to coat with the dressing. Season with the salt and pepper. Refrigerate for about 1 hour before serving.

Carolinas Style Coleslaw

17

SAINT FRANCIS

Coleslaw

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 143 kcal Fat 10.8 g Carbohydrates 10.6g Protein 0.9 g Cholesterol 13 mg Sodium 356 mg

Ingredients 4 C. shredded cabbage 1 C. shredded carrots 1/3 C. chopped green bell pepper 1/3 C. chopped green onions

1 C. creamy salad dressing salt and pepper, to taste

Directions 1. In a large bowl, mix together the cabbage, carrots, bell pepper, green onion, salad dressing, salt and pepper. 2. Refrigerate before serving. 

18

Saint Francis Coleslaw

How to Make

a Grilled Fruit Salad

Prep Time: 15 mins Total Time: 25 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.

How to Make a Grilled Fruit Salad

19

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

22

Saturday Summer Salad

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.

Moroccan Inspired Fruit Salad

23

JOHNSON CITY

Fruit Pie Salad

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.

24

Johnson City Fruit Pie Salad

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.

Chinese Buffet Fruit and Veggie Salad

25

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.

26

Spicy Fruit and Chicken Salad

August

Kiwi and Berry Salad

Prep Time: 25 mins Total Time: 7 hrs 30 mins Servings per Recipe: 10 Calories 155 kcal Fat 0.6 g Carbohydrates < 39g Protein 1.8 g Cholesterol 0 mg Sodium 5 mg

Ingredients 2/3 C. fresh orange juice 1/3 C. fresh lemon juice 1/3 C. packed brown sugar 1/2 tsp grated orange zest 1/2 tsp grated lemon zest 1 tsp vanilla extract 2 C. cubed fresh pineapple 2 C. strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced 3 bananas, sliced 2 oranges, peeled and sectioned 1 C. seedless grapes 2 C. blueberries

Directions 1. Get the following boiling in a larger pot: lemon zest, orange juice, orange zest, lemon juice, and brown sugar. 2. Let the mix simmer for 6 mins then shut the heat and combine in the vanilla extract. Let the mix lose all its heat. 3. Get a bowl and lay out your fruit in it in the following manner: blueberries, pineapple, grapes, strawberries, oranges, kiwi, and bananas. Top the layers with the orange juice mix and place a covering of plastic on the bowl. 4. Put everything in the fridge overnight. 5. Enjoy.

August Kiwi and Berry Salad

27

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.

28

4-Ingredient Fruit Salad

Pistachio

Cocktail Salad

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 444 kcal Fat 14.8 g Carbohydrates 79.8g Protein 2.5 g Cholesterol 0 mg Sodium 269 mg

Ingredients 1 20 oz. can crushed pineapple with juice 1 3 oz. package instant pistachio pudding mix 1 12 oz. container frozen whipped topping, thawed

2 large bananas, sliced 1 15.25 oz. can fruit cocktail, drained 1 11 oz. can mandarin oranges, drained

Directions 1. Get a bowl, add in the instant pudding. Then combine in the pineapple add stir everything. Combine in the whipped cream then add in the mandarin oranges, bananas, and fruit cocktail. 2. Place a covering of plastic on the bowl and put everything in the fridge until it is cold. 3. Enjoy.

Pistachio Cocktail Salad

29

RAINBOW

Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 243 kcal Fat 9.8 g Carbohydrates 37.4g Protein 5.8 g Cholesterol < 1 mg Sodium < 55 mg

Ingredients 1 red apple, cored and chopped 1 Granny Smith apple, cored and chopped 1 nectarine, pitted and sliced 2 stalks celery, chopped

1/2 C. dried cranberries 1/2 C. chopped walnuts 1 8 oz. container nonfat lemon yogurt

Directions 1. Get bowl, toss: walnuts, apples, cranberries, nectarine, and celery. Once you have tossed everything add in the yogurt and toss the mix again. 2. Place a covering of plastic on the bowl and put everything in the fridge until it is cold. 3. Enjoy.

32

Rainbow Salad

Mayan

Cantaloupe and Mint Salad

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 83 kcal Fat 0.6 g Carbohydrates < 20.7g Protein 1.3 g Cholesterol 0 mg Sodium 7 mg

Ingredients 1 C. cubed seeded watermelon 1 C. seedless grapes 1 C. cubed cantaloupe 1 C. hulled and quartered strawberries 1 C. peeled and quartered kiwi

1 C. fresh blueberries 3 sprigs fresh mint 2 tsps white sugar 3 tbsps fresh lime juice

Directions 1. Get a bowl combine: kiwi, watermelon, strawberries, cantaloupe, and grapes. Toss the fruits then add in the blueberries. 2. Get a 2nd bowl, combine: lime juice, sugar, and mint. Stir the mix with a spoon to break about the mint. Then combine both bowls and toss everything evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge for 2 hours. 4. Enjoy.

Mayan Cantaloupe and Mint Salad

33

SIMPLE

Summer Ceviche

Prep Time: 40 mins Total Time: 40 mins Servings per Recipe: 8 Calories 62 kcal Fat 2g Carbohydrates 9.3g Protein 2.9 g Cholesterol 6 mg Sodium 241 mg

Ingredients 1 (8 oz.) package imitation crabmeat, flaked 2 large tomatoes, chopped 1 red onion, finely chopped 1/2 bunch cilantro, chopped

2 limes, juiced 3 serrano peppers, finely chopped 1 tbsp olive oil salt and pepper to taste

Directions 1. 2. 3. 4.

34

In a glass bowl, place the shredded imitation crab. Add the olive oil and stir till well combined. Stir in the cilantro, onion, tomato, Serrano peppers, lime juice, salt and pepper. Refrigerate for about 1 hour before serving.

Simple Summer Ceviche

Cocktail Style Ceviche

Prep Time: 1 hr Total Time: 9 hrs Servings per Recipe: 20 Calories 152 kcal Fat 4.9 g Carbohydrates 19.7g Protein 8.3 g Cholesterol 49 mg Sodium 597 mg

Ingredients 1 (16 oz.) package cooked medium shrimp, peeled and deveined 2 (8 oz.) packages imitation crabmeat, cut into 1-inch pieces 5 tomatoes, diced 3 avocados, peeled and diced 1 English cucumber, peeled and cut into bite-size pieces 1 red onion, diced

1 bunch cilantro, chopped 4 limes, juiced 2 jalapeno peppers, seeded and finely diced 2 cloves garlic, pressed 1 (64 oz.) bottle tomato and clam juice cocktail salt and ground black pepper to taste

Directions 1. In a container, mix together the shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeño peppers and garlic. 2. Place the tomato, clam juice cocktail, salt and black pepper and mix 3. Refrigerate to marinate for overnight. 4. Stir well before serving.

Cocktail Style Ceviche

35

CEVICHE

Appetizer

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 80 kcal Fat 0.4 g Carbohydrates 20.1g Protein 1.4 g Cholesterol 0 mg Sodium 7 mg

Ingredients 3 mangos - peeled, seeded, and diced 1 yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 jalapeno peppers, minced

1/2 bunch fresh cilantro, minced 2 limes, juiced (with pulp)

Directions 1. In a bowl, mix together the mangoes, onion, green bell pepper, red bell pepper, jalapeño peppers, cilantro, and lime juice. 2. With a plastic wrap, cover the bowl and refrigerate for at least 1 hour.

36

Ceviche Appetizer

Ironbound

Ceviche

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 83 kcal Fat 4.1 g Carbohydrates 5.1g Protein 7.3 g Cholesterol 37 mg Sodium 109 mg

Ingredients 1/2 lb. sea scallops 1/2 lb. shrimp, peeled and deveined 1/2 C. fresh lime juice 2 tbsp fresh orange juice 1 tbsp grated orange zest 1/2 C. halved, thinly sliced red onion 1 finely chopped red bell pepper 1 finely chopped yellow bell pepper 1 C. diced seeded tomato

1 small serrano chili pepper, seeded and minced 1/2 C. coarsely chopped fresh cilantro kosher salt to taste 1/8 tsp ground cumin 1/8 tsp cayenne pepper (optional) 1 avocado, diced 1 tbsp olive oil

Directions 1. Remove the tough side muscles from scallops then slice in half horizontally. 2. In a 1-quart pan of boiling water, poach the scallops for about 1 minute. 3. With a slotted spoon, transfer the scallops into a bowl of ice water to stop the cooking process. 4. Return the same pan of water to a boil and poach for about 2-3 minutes. 5. With a slotted spoon, transfer the shrimp into a bowl of ice water to stop the cooking process. 6. Drain the scallops and shrimp well and with paper towels pat dry. 7. In a glass bowl, place the scallops, shrimp, lime juice and orange juice and refrigerate, covered for about 30 minutes. 8. Drain off most of the juice from the seafood. 9. Add the orange zest, red onion, bell peppers, tomato, chili pepper, cilantro, salt, cumin and cayenne pepper and mix. Refrigerate for 30 minutes. 10. Just before serving, gently mix in the avocado and drizzle with the olive oil. 11. Serve in martini glasses. Ironbound Ceviche

37

HALIBUT

and Ceviche

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 78 kcal Fat 1.2 g Carbohydrates 3.6g Protein 12.8 g Cholesterol 21 mg Sodium 37 mg

Ingredients 1 lb. halibut, cut into bite-size pieces 1/2 C. lime juice 1 large tomato, seeded and diced 1 bunch fresh cilantro, chopped 1/3 C. diced green bell pepper (optional)

1/3 C. chopped green onion 1 jalapeno pepper, chopped 4 cloves garlic, minced salt and ground black pepper to taste

Directions 1. 2. 3. 4.

In a flat dish, place the halibut pieces. Cover with the lime juice and refrigerate to chill for at least 3 hours. Drain the lime juice. In a large bowl, mix together the tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper. 5. Stir in fish and stir and refrigerate to chill for about 1 hour.

38

Halibut and Ceviche

Complex

South American Ceviche

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 181 kcal Fat 2.2 g Carbohydrates 12.6g Protein 29.4 g Cholesterol 140 mg Sodium 351 mg

Ingredients 1 lb. peeled and deveined medium shrimp 1 lb. bay scallops 1 bunch cilantro leaves, chopped 3 roma (plum) tomatoes, diced 2 stalks celery, diced 5 green onions, sliced 6 limes, juiced

2 small serrano peppers, seeded and minced 1/4 tsp salt 1/8 tsp white pepper 1/8 tsp ground black pepper

Directions 1. In a glass bowl, mix together the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, Serrano peppers, salt, white pepper and black pepper. 2. Refrigerate, covered for about 3 hours to overnight. 3. Serve the seafood with the lime juice marinade.

Complex South American Ceviche

39

ECUADORIAN INSPIRED

Ceviche

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 237 kcal Fat 2g Carbohydrates 28.8g Protein 26 g Cholesterol 107 mg Sodium 168 mg

Ingredients 2 potatoes 2 sweet potatoes 1 red onion, cut into thin strips 1 C. fresh lime juice 1/2 stalk celery, sliced 1/4 C. lightly packed cilantro leaves 1 pinch ground cumin 1 clove garlic, minced 1 habanero pepper, seeded and minced

Salt and freshly ground pepper to taste 1 lb. fresh tilapia, cut into 1/2-inch pieces 1 lb. medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 bibb or Boston lettuce, separated into leaves

Directions 1. In a pan of water, add the potatoes and sweet potatoes and simmer until the potatoes are done completely. 2. Drain well and keep aside to cool. 3. In a bowl of warm water, place the sliced onion and keep aside for about 10 minutes. 4. Drain well and keep aside. 5. Meanwhile in a blender, add the lime juice, celery, cilantro and cumin and pulse till smooth. 6. Transfer the pureed mixture into a large glass bowl. 7. Add the garlic, habanero pepper, salt and pepper and mix well. 8. Stir in the diced tilapia and shrimp. 9. Keep aside for about an hour, stirring occasionally. 10. Now, peel the potatoes and cut into slices. 11. Stir the onions into the fish mixture. 12. Line the serving bowls with lettuce leaves. 13. Place the ceviche with its juice into the bowls and serve with a topping of the potato slices. 42

Ecuadorian Inspired Ceviche

Cauliflower

and Cucumber Ceviche

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 126 kcal Fat 1.2 g Carbohydrates 30.7g Protein 5.6 g Cholesterol 0 mg Sodium 449 mg

Ingredients 1 head cauliflower, finely chopped 1 cucumber, seeded and chopped 1/2 onion, chopped 1 large tomato, chopped 1/2 C. chopped fresh cilantro 4 serrano chili peppers, seeded and finely chopped 1 1/2 C. spicy vegetable juice (such as V8(R))

12 small Key limes, juiced 2 tbsp chili powder, or to taste 1 tbsp soy-based liquid seasoning (such as Maggi(R)) 1 tsp Worcestershire sauce salt to taste

Directions 1. In a large pan of lightly salted boiling water, cook the cauliflower for about 5 minutes. 2. Drain well and rinse under cold water. 3. In a large bowl, mix together the cauliflower, cucumber, onion, tomato, cilantro, and Serrano chili peppers. 4. Add the vegetable juice, lime juice, chili powder, soy-based seasoning and Worcestershire sauce, respectively, stirring after each addition. 5. Season with the salt.

Cauliflower and Cucumber Ceviche

43

EUCLIDEAN

Space Ceviche

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 190 kcal Fat 5.6 g Carbohydrates 22g Protein 14.8 g Cholesterol 115 mg Sodium 629 mg

Ingredients 1 lb. shrimp, peeled and deveined 4 limes, juiced 4 roma tomatoes, seeded and diced 1/2 yellow onion, finely diced 1 cucumber, peeled, seeded, and diced 4 serrano peppers, seeded and minced

salt and pepper to taste 12 tostada shells hot pepper sauce (optional)

Directions 1. 2. 3. 4. 5.

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Dice the shrimp and transfer in a bowl. Pour lime juice over shrimp to cover. Stir in the tomatoes, onion, cucumber, Serrano peppers, salt and pepper. Refrigerate, covered for about 1 hour. Serve on the top of tostada shells with a splash of the hot sauce.

Euclidean Space Ceviche

Lime

Ceviche

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 92 kcal Fat 1g Carbohydrates 9.9g Protein 13.2 g Cholesterol 22 mg Sodium 42 mg

Ingredients 8 tilapia fillets 15 limes, juiced 1 large tomato, finely diced 1 large red onion, finely diced 2 cucumbers, peeled, seeded, and finely diced

1/2 bunch finely chopped cilantro salt and pepper to taste

Directions 1. 2. 3. 4.

Chop the raw tilapia into small pieces and transfer in a large bowl. Add enough lime juice to cover the fish. Add the tomato, red onion, cucumbers, cilantro, salt and pepper and mix. Refrigerated for at least an hour.

Lime Ceviche

45

RADISH

Ceviche

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 116 kcal Fat 5.6 g Carbohydrates 6.5g Protein 11.4 g Cholesterol 42 mg Sodium 247 mg

Ingredients 3/4 lb. mahi mahi fillets, diced 1/3 C. lime juice 1/3 C. lemon juice 1 tbsp minced jalapeno pepper 1/2 tsp salt, or to taste 1 pinch dried oregano 1 pinch cayenne pepper 1/2 C. diced avocados

1/2 C. peeled and seeded diced cucumber 1/2 C. diced orange segments 1/2 C. chopped fresh chives 2 tbsp radishes, sliced 1 tbsp chopped cilantro 1 tbsp olive oil

Directions 1. In a bowl, mix together the mahi mahi, lime juice, lemon juice, jalapeño pepper, salt, oregano, and cayenne pepper. 2. Press down the fish pieces to completely immerse in the liquid. 3. With a plastic wrap, cover the bowl and press down so that it is touching the fish. 4. Refrigerate for at least 1-6 hours. 5. In the bowl, of fish, add the avocado, cucumber, orange, chives, radish, cilantro and olive oil and mix till well combined. 6. Season with salt.

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Radish Ceviche

Athenian

Pasta Salad (Greek)

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Carbohydrates 40.4 g Cholesterol 70 mg Fat 56.1 g Protein 22.1 g Sodium 1279 mg

Ingredients 1/2 cup olive oil 1/2 cup red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 cups cooked elbow macaroni 3 cups fresh sliced mushrooms 15 cherry tomatoes, halved

1 cup sliced red bell peppers 3/4 cup crumbled feta cheese 1/2 cup chopped green onions 1 (4 ounce) can whole black olives 3/4 cup sliced pepperoni sausage, cut into strips

Directions 1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering it up and refrigerating it for at least 2 hours. 2. Serve.

Athenian Pasta Salad

47

FETA-FARFALLE

Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Protein 8.6 g Sodium 1167 mg

Ingredients 1 (12 ounce) package farfalle pasta 10 ounces baby spinach, rinsed and torn into bite-size piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped

1 cup Italian-style salad dressing 4 cloves garlic, minced 1 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

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Feta-Farfalle Pasta Salad

Caesar

Parmesan Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Protein 8.5 g Sodium 728 mg

Ingredients 1 (16 ounce) package rotini pasta 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing 1 cup grated Parmesan cheese 1 red bell pepper, diced

1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

Caesar Parmesan Pasta Salad

49

HEALTHY

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped

1 bunch green onions, chopped 4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

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Healthy Pasta Salad

Vegetable

Pasta Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 181 kcal Carbohydrates 38.1 g Cholesterol 0 mg Fat 0.7 g Protein 5.4 g Sodium 238 mg

Ingredients 10 ounces fusilli pasta 1 onion, chopped 1 green bell pepper, chopped 2 tomatoes, chopped

1 cup chopped mushrooms 3/4 cup fat free Italian-style dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before refrigerating for at least one hour. 3. Serve.

Vegetable Pasta Salad

53

GRILLED

Pasta Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 504 kcal Carbohydrates 48 g Cholesterol 103 mg Fat 13.2 g Protein 46.5 g Sodium 650 mg

Ingredients 4 skinless, boneless chicken breast halves steak seasoning to taste 8 ounces rotini pasta 8 ounces mozzarella cheese, cubed

1 red onion, chopped 1 head romaine lettuce, chopped 6 cherry tomatoes, chopped

Directions 1. At first you need to set grill at medium heat and put some oil before starting anything else. 2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8 minutes each side. 3. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and chicken. 5. Mix it thoroughly before serving.

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Grilled Pasta Salad

Italian

Chicken Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 218 kcal Carbohydrates 20.4 g Cholesterol 18 mg Fat 11.4 g Protein 9.6 g Sodium 654 mg

Ingredients 1 cup seashell pasta 1 cup chopped, cooked chicken meat 3 green onions, chopped into 1 inch pieces 1 red bell pepper, chopped 1 cup sliced black olives 1 cucumber, peeled and chopped

2/3 cup Italian-style salad dressing 1/4 cup sunflower seeds(optional)

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with dressing very thoroughly before refrigerating for at least 2 hours. 3. Serve.

Italian Chicken Pasta Salad

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THE BEST

Italian Pasta Salad I

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 371 kcal Carbohydrates 29.2 g Cholesterol 46 mg Fat 21 g Protein 15.2 g Sodium 1893 mg

Ingredients 1 (12 ounce) package tri-color rotini pasta 3/4 pound Italian salami, finely diced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1/2 red onion, chopped 1 cup Italian-style salad dressing 1 (6 ounce) can sliced black olives

8 ounces small fresh mozzarella balls (ciliegine) 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste 1/2 cup shredded Parmesan cheese

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, red bell pepper, salami, green bell pepper, onion, salad dressing, olives, and mozzarella cheese with dry salad dressing very thoroughly before refrigerating for at least 2 hours. 3. Sprinkle some parmesan cheese before serving.

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The Best Italian Pasta Salad I

South American Pasta Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 618 kcal Carbohydrates 46.4 g Cholesterol 68 mg Fat 38.4 g Protein 22.8 g Sodium 980 mg

Ingredients 2 cups spiral pasta 1 pound ground beef 1 (1.25 ounce) package taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded Cheddar cheese

1/2 cup chopped onion 1/2 cup French salad dressing 1 (7 ounce) bag corn chips 2 tbsps sour cream

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no longer pink from the center before stirring in taco seasoning. 3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours. 4. Add some sour cream at the top before serving.

South American Pasta Salad

57

PEPPERONI

Rotini Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 415 kcal Carbohydrates 25.6 g Cholesterol 33 mg Fat 29.1 g Protein 13.9 g Sodium 1518 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1/4 pound sliced pepperoni sausage 1 cup fresh broccoli florets 1 (6 ounce) can black olives, drained and sliced

1 (8 ounce) package mozzarella cheese, shredded 1 (16 ounce) bottle Italian-style salad dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, dressing, pepperoni, cheese, broccoli and olives very thoroughly before refrigerating for at least an hour. 3. Serve.

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Pepperoni Rotini Pasta Salad

Linguine

Romano Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 32.2 g Cholesterol 10 mg Fat 12.8 g Protein 9.9 g Sodium 141 mg

Ingredients 1 (8 ounce) package linguine pasta 1 (12 ounce) bag broccoli florets, cut into bite-size pieces 1/4 cup olive oil 4 tsps minced garlic 1/2 tsp red pepper flakes

1/2 cup finely shredded Romano cheese 2 tbsps finely chopped fresh flat-leaf parsley 1/4 tsp ground black pepper salt to taste

Directions 1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it. 2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan. 3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and broccoli to the pot containing linguine. 4. Stir in Romano cheese, salt, parsley and black pepper. 5. Combine thoroughly before serving.

Linguine Romano Pasta Salad

59

WEST COAST

Gazpacho

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 389.3 Fat 36.7g Cholesterol 0.0mg Sodium 29.4mg Carbohydrates 16.0g Protein 3.3g

Ingredients 2 C. yellow pear tomatoes, sliced in half 2 yellow bell peppers, seeds removed and diced 1 red bell pepper, seeds removed and diced 1 cucumber, peeled, seeds removed and diced 1 bunch green onion, chopped 3 cloves garlic, diced

1 bunch cilantro, destemmed and finely chopped 1 jalapeno, seeds removed and diced 2/3 C. olive oil 3 tbsps white wine vinegar 3 tbsps finely chopped fresh chives salt, to taste fresh coarse ground black pepper, to taste

Directions 1. 2. 3. 4. 5.

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Get a bowl, mix: jalapeno, tomatoes, cilantro, pepper, garlic, onions, and cucumbers. Get a 2nd bowl, combine: herbs, olive oil, and white vinegar. Stir the mix then add in some pepper and salt. Combine both bowls and let the gazpacho for 1 hr, covered in the fridge. Enjoy.

West Coast Gazpacho

Roman

Gazpacho

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 63.8 Fat 0.4g Cholesterol 0.0mg Sodium 368.6mg Carbohydrates 13.9g Protein 2.3g

Ingredients 1 1/2 lbs ripe tomatoes, seeded, cut into 2 inch pieces 1 large cucumber, peeled, halved lengthwise, seeded, and sliced into 1/2 inch slices 1 red bell pepper, cut into 1 inch pieces 1 small red onion, coarsely chopped 2 cloves garlic, diced 1 1/2 C. tomato juice

1/3 C. balsamic vinegar 1/2 tsp salt 1/4 tsp red pepper flakes 1/3 C. chopped fresh basil, for garnish

Directions 1. Add the following to the bowl of a food processor: garlic, tomatoes, onion, bell peppers, and cucumbers. 2. Chop the veggies then combine in the pepper flakes, tomato juice, salt, and vinegar. 3. Continue to combine the mix a few more times. 4. Then pour everything into a bowl and place a covering of plastic on the bowl. 5. Put everything in the fridge for 8 hrs. 6. Add in some more pepper and salt and divide the mix between serving bowls. 7. Top each serving with some basil. 8. Enjoy.

Roman Gazpacho

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MINTY

Gazpacho

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 6 Calories 114.7 Fat 7.1g Cholesterol 0.0mg Sodium 27.7mg Carbohydrates 12.2g Protein 2.2g

Ingredients 2 thick slices onions 1 large beet, roasted and peeled 6 oz. cucumbers, peeled and coarsely chopped 2 lbs ripe tomatoes, quartered 2 sticks celery, coarsely chopped 2 large garlic cloves, halved, green germs removed 3 tbsps extra virgin olive oil

2 tbsps sherry wine vinegar, plus a little extra for the onion salt 1/2-1 C. ice water 1/2 C. diced cucumber slivered fresh mint leaves

Directions 1. 2. 3. 4.

Let your onions sit submerged in water then add in a bit of vinegar. Leave the onions to stand for 10 mins. Then slice the onions. Add the following to the bowl of a food processor and puree them: onions, beets, cucumbers, tomatoes, celery, garlic, wine vinegar, olive oil. 5. Puree the mix for 3 mins then place everything into a bowl. 6. Place a covering of plastic on the bowl and put everything in the fridge 3 hrs. 7. Enjoy.

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Minty Gazpacho

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. Set 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

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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.

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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

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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. 68

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

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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.

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Asparagus Salad

Ranch

Pasta Salad

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 12 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 turkey 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

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STRAWBERRY

Sesame Salad

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: onion, sesame seeds, Worcestershire, poppy seeds, paprika, sugar, vinegar, and olive oil. 2. Place a covering of plastic around the bowl, and put everything in the fridge for 65 mins. 3. Get a 2nd bowl, combine: almonds, spinach, and strawberries. 4. Combine both bowls and place the combined mix in the fridge for 20 mins. 5. Enjoy.

74

Strawberry Sesame Salad

Mediterranean Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 131 kcal Fat 8.8 g Carbohydrates 9.3g Protein 5.5 g Cholesterol 25 mg Sodium 486 mg

Ingredients 3 cucumbers, seeded and sliced 1 1/2 C. crumbled feta cheese 1/3 C. diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced

1 C. black olives, pitted and sliced 3 C. diced roma tomatoes

Directions 1. Get a bowl, combine: 2 tbsps sun dried tomato oil, red onions, cucumbers, sundried tomatoes, feta, roma tomatoes, and olives. 2. Place a covering of plastic around the bowl and put everything in the fridge until it is cold. 3. Enjoy.

Mediterranean Salad

75

CRANBERRY

Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 338 kcal Fat 23.5 g Carbohydrates 30.4g Protein 4.9 g Cholesterol 4 mg Sodium 58 mg

Ingredients 1 tbsp butter 3/4 C. almonds, blanched and slivered 1 lb spinach, rinsed and torn into bitesize pieces 1 C. dried cranberries 2 tbsps toasted sesame seeds 1 tbsp poppy seeds 1/2 C. white sugar

2 tsps minced onion 1/4 tsp paprika 1/4 C. white wine vinegar 1/4 C. cider vinegar 1/2 C. vegetable oil

Directions 1. Toast your almonds in butter for 7 mins then place them to the side. 2. Get a bowl, combine: veggie oil, sesame seeds, cider vinegar, poppy seeds, wine vinegar, sugar, paprika, and onions. 3. Combine in the cranberries, almonds, and spinach and toss the contents. 4. Enjoy.

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Cranberry Salad

Mexican Salad

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 334 kcal Fat 14.8 g Carbohydrates 41.7g Protein 11.2 g Cholesterol 0 mg Sodium 1159 mg

Ingredients 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can cannellini beans, drained and rinsed 1 green bell pepper, diced 1 red bell pepper, diced 1 (10 oz.) package frozen corn kernels 1 red onion, diced 1/2 C. olive oil 1/2 C. red wine vinegar

2 tbsps fresh lime juice 1 tbsp lemon juice 2 tbsps white sugar 1 tbsp salt 1 clove crushed garlic 1/4 C. diced fresh cilantro 1/2 tbsp ground cumin 1/2 tbsp ground black pepper 1 dash hot pepper sauce 1/2 tsp chili powder

Directions 1. Get a bowl, combine: red onions, beans, frozen corn, and bell pepper. 2. Get a 2nd bowl, combine: black pepper, olive oil, garlic, chili powder, cumin, red vinegar, salt, hot sauce, cilantro, lime juice, sugar, and lemon juice. 3. Now combine both bowls, and put everything in the fridge until it is cold. 4. Enjoy.

Mexican Salad

77

MAGGIE’S

Macaroni Salad

Prep Time: 20 mins Total Time: 4 hrs 30 mins Servings per Recipe: 10 Calories 390 kcal Fat 18.7 g Carbohydrates 49.3g Protein 6.8 g Cholesterol 8 mg Sodium 529 mg

Ingredients 4 C. uncooked elbow macaroni 1 C. mayonnaise 1/4 C. distilled white vinegar 2/3 C. white sugar 2 1/2 tbsps prepared yellow mustard 1 1/2 tsps salt 1/2 tsp ground black pepper 1 large onion, diced

2 stalks celery, diced 1 green bell pepper, seeded and diced 1/4 C. grated carrot 2 tbsps diced pimento peppers

Directions 1. Boil your macaroni in water and salt for 9 mins then remove the liquids. 2. Get a bowl, combine: macaroni, onions, pimentos, celery, carrots, black pepper, mayo, salt, green peppers, vinegar, mustard, and sugar. 3. Place a covering of plastic around the bowl and put everything in the fridge for 5 hrs. 4. Enjoy.

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Maggie’s Macaroni Salad

Classical

Potato Salad

Prep Time: 1 hr Total Time: 2 hrs Servings per Recipe: 12 Calories 430 kcal Fat 36.9 g Carbohydrates 16.2g Protein 9.5 g Cholesterol 121 mg Sodium 536 mg

Ingredients 2 lbs clean, scrubbed new red potatoes 6 eggs 1 lb turkey bacon 1 onion, finely diced

1 stalk celery, finely diced 2 C. mayonnaise salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Boil your potatoes in water and salt for 20 mins then remove the liquids. Once the potatoes are no longer hot, chop them, with the skins. Now get your eggs boiling in water for 60 secs, place a lid on the pot, and shut the heat. Let the eggs sit for 15 mins. Then remove the shells and dice them. Stir fry your bacon until it is crispy then break it into pieces. Get a bowl, combine: black pepper, celery, salt, eggs, mayo, onion, and bacon. Place a covering of plastic around the bowl and put everything in the fridge for 65 mins. Enjoy.

Classical Potato Salad

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EASY

Spinach Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 235 kcal Fat 15.9 g Carbohydrates 22.8g Protein 3.6 g Cholesterol 0 mg Sodium 69 mg

Ingredients 2 bunches spinach, rinsed and torn into bite-size pieces 4 C. sliced strawberries 1/2 C. vegetable oil 1/4 C. white wine vinegar 1/2 C. white sugar

1/4 tsp paprika 2 tbsps sesame seeds 1 tbsp poppy seeds

Directions 1. 2. 3. 4.

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Get a bowl, combine: strawberries and spinach. Get a 2nd bowl, combine: poppy seeds, oil, sesame seeds, vinegar, paprika, and sugar. Combine both bowls then serve the salad. Enjoy.

Easy Spinach Salad

Pecan

Chicken Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 315 kcal Fat 23.1 g Carbohydrates 15.2g Protein 13.9 g Cholesterol 42 mg Sodium 213 mg

Ingredients 4 C. cubed, cooked chicken meat 1 C. mayonnaise 1 tsp paprika 1 1/2 C. dried cranberries 1 C. diced celery 2 green onions, diced

1/2 C. minced green bell pepper 1 C. diced pecans 1 tsp seasoning salt ground black pepper to taste

Directions 1. Get a bowl, combine: seasoned salt, paprika, and mayo. Get this mix smooth then add in: the nuts, celery, onion, bell peppers, and cranberries. 2. Mix everything again then add the chicken and black pepper. 3. Place the contents in the fridge for 65 mins then serve. 4. Enjoy.

Pecan Chicken Salad

83

PEAR

and Cheese Salad

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 426 kcal Fat 31.6 g Carbohydrates 33.1g Protein 8g Cholesterol 21 mg Sodium 654 mg

Ingredients 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and diced 5 oz. Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 C. thinly sliced green onions 1/4 C. white sugar 1/2 C. pecans

1/3 C. olive oil 3 tbsps red wine vinegar 1 1/2 tsps white sugar 1 1/2 tsps prepared mustard 1 clove garlic, diced 1/2 tsp salt fresh ground black pepper to taste

Directions 1. Toast your pecans and 1/4 C. of sugar, while stirring, until the sugar melts and coats the pecans. 2. Then place the pecans on some parchment paper. 3. Blend the following in a blender until smooth: pepper, oil, salt, 1.5 tsp sugar, diced garlic, and mustard. 4. Get a bowl, combine: green onions, lettuce, avocados, pears, blue cheese, and dressing mix. 5. Stir the contents then add in your pecans. 6. Enjoy.

84

Pear and Cheese Salad

Maggie’s

Favorite Tuna Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 228 kcal Fat 17.3 g Carbohydrates 5.3g Protein 13.4 g Cholesterol 24 mg Sodium 255 mg

Ingredients 1 (7 oz.) can white tuna, drained and flaked 6 tbsps mayonnaise or salad dressing 1 tbsp Parmesan cheese 3 tbsps sweet pickle relish 1/8 tsp dried minced onion flakes

1/4 tsp curry powder 1 tbsp dried parsley 1 tsp dried dill weed 1 pinch garlic powder

Directions 1. Get a bowl, combine: onion flakes, tuna, parmesan, and mayo. 2. Stir the contents until they are smooth then add the garlic powder, curry powder, dill, and parsley. 3. Stir the contents again to evenly distribute the spices. 4. Enjoy over toasted buns or crackers.

Maggie’s Favorite Tuna Salad

85

LATIN

Corn Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 391 kcal Fat 24.5 g Carbohydrates 35.1g Protein 10.5 g Cholesterol 0 mg Sodium 830 mg

Ingredients 1/3 C. fresh lime juice 1/2 C. olive oil 1 clove garlic, minced 1 tsp salt 1/8 tsp ground cayenne pepper 2 (15 oz.) cans black beans, rinsed and drained 1 1/2 C. frozen corn kernels

1 avocado - peeled, pitted and diced 1 red bell pepper, diced 2 tomatoes, diced 6 green onions, thinly sliced 1/2 C. diced fresh cilantro

Directions 1. Get a mason jar and add in: cayenne, lime juice, salt, garlic, and olive oil. 2. Place a lid on the jar tightly and shake everything. 3. Now get a large bowl, combine: cilantro, beans, green onions, corn, tomatoes, bell pepper, and avocado. 4. Combine in the lime mix then toss the contents. 5. Enjoy.

86

Latin Corn Salad

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