APRIL: SALADS

Strawberry, Pinenuts and Feta Salad with a Zesty Lemon Dressing
submitted by Brittany Richardson

3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil

3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste

In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.

In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.


Teriyaki Chicken Salad with Raspberry Dressing
submitted by Jill Castle

1 package tossed salad mix
2 cans mandarin oranges
1 bottle teriyaki marinade
4 chicken breasts
6 mushrooms
1 cucumber
1 can chow mein noodles
4 Tbsp sesame seeds
Alphalfa Sprouts
1 bunch green onions, sliced

Marinate Chicken in teriyaki overnight. Cook chicken and mix into all the above ingredients.

Dressing:
1/2 cup vinegar
3/4 cup sugar
1/4 cup frozen raspberries, thawed
1 Tbsp dry basil
1 Tbsp dry mustard
2 cups mayonnaise
1 Tbsp sesame oil
1 Tbsp salt
1/2 cup onions, chopped

Place vinegar, sugar, raspberries, sesame oil and onions in blender. Blend until onions are fine. Pour into bowl; mix in may and other seasonings; chill.


Crunchy Oriental Chicken Salad
submitted by Stephanie Partridge

2 Tbsp. butter or margarine
1 pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup vinegar
1 Tbsp. sesame or vegetable oil
1/2 tsp. pepper
2 cups cut up cooked chicken
1/4 cup dried roasted peanuts
4 medium green onions, sliced up small (opt.)
1 bag coleslaw mix (16 oz)
1 can mandarin orange segments, drained (11 oz)

In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat. In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.


Orange Jello Tapioca Salad
submitted by Trisha Atkinson

2 small packages of instant tapioca pudding
1 small package of orange Jello-O
2 small cans of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 8 oz container of thawed whipped topping

Directions:

-Combine 3 cups of water with all packages of tapioca and Jell-O
-Heat to a rolling boil
-Remove from heat
-Let cool and add fruit and whipped topping. Mix well.
-Chill


Bow Tie Pasta Salad
submitted by Laura Duvalois

Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. white vinegar

Make the night before (if possible). I use a wire whip to mix it together.

*You may want to make 1 ½ or two recipes of the dressing. The pasta seems to absorb a lot of the dressing after it has been mixed together and is chilling. I like to save some so that I can add a small amount after it has chilled for a couple of hours and then just a small amount before serving.

1 Pkg. Bow Tie Pasta
Broccoli Flowerets – about 2 stalks
1/4 to 1/3 of a Cauliflower -
1/4 to a 1/3 of a Red Onion
1/3 to 1/2 lb. Bacon
1 – 2.25 oz pkg. Blanched Slivered Almonds
Sugar

Cook pasta according to directions, drain and rinse with cold water.
Cut broccoli into small flowerets.
Cut the cauliflower into very tiny flowerets – about the size of pea or slightly larger. Try not to use stems.
Dice red onion into very tiny pieces
Cook the bacon – I cut it up with kitchen shears and then cook it or you can cook and then crumble.
Caramelize almonds by melting 1/4 cup sugar on medium heat. Add nuts, stir quick and put on wax paper or foil to cool. If they stick together, break apart into small pieces.
Add all ingredients together and add dressing.


Roquefort Pear Salad
submitted by Erin Ruy

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.


Broccoli Salad
submitted by Risa Bakker

1 head broccoli (large w/ flowerets cut)
1 lb. crumbled bacon
1 cup cheese
1 cup purple onion

Toss all together.

Dressing:
1/2 cup mayo
1/4 cup sugar
1 1/2 tbs. red wine vinegar

Mix together and add to tossed ingredients.

(Note: I used packaged bacon bits without measuring, and used much less onion. Adjust according to your preference.)


Four Berry Salad
submitted by Linda Atwood

SALAD:
Hearts of Romaine
Strawberries, sliced
Blackberries
Raspberries
Blueberries
Carmelized Pecans
8 oz monteray jack cheese, shredded

DRESSING:
3 TBSP dried minced onion
2/3 cup cider vinegar
1 1/2 cups sugar
1 TBSP dry mustard
3 TBSP poppy seeds
2 cups oil

To carmelize pecans, melt 3 TBSP butter, 2 TBSP brown sugar, and 1 TBSP sugar over medium heat. Add one cup of chopped pecans. Cook 2-3 minutes stirring constantly until carmelized. Be careful not to burn. Pour onto wax paper to cool.
To make dressing, mix all ingredients in a blender. Add oil last, slowly.
In a bowl mix together romaine, cheese, and pecans. Add dressing and toss well. Add in fruit; toss carefully.

**The recipe for the dressing makes quite a bit, so you may want to just make half a recipe.