Recently in Salad Category

For marinade:
2 cloves garlic, minced
1 fresh hot pepper, halved, seeds removed
3 green onions, white part chopped
1 Tb. sugar
1 Tb. nuoc mam (fish sauce)
1 Tb. lime juice
1 Tb. sesame oil
1 lb. beef sirloin
2 Tbs. peanut oil
For salad:
1/2 lb. rice vermicelli
1 carrot, peeled & shredded
1 small cucumber, peeled, seeded & very thinly sliced
1 1/2 c. fresh bean sprouts
1 1/2 c. chopped lettuce
1/2 c. chopped roasted peanuts
For sauce:
1 Tb. each minced coriander, mint
1 clove garlic, minced
1 small fresh hot pepper, halved, seeds removed, minced
2 Tbs. sugar
1 c. water
2 1/2 Tbs. nuoc mam (fish sauce)
2 1/2 Tbs. fresh lime juice

1 lb. flank steak, partially frozen
1/2 c. red wine vinegar
2 cloves garlic, minced
2 Tsps. dried basil leaves
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
6 c. torn mixed greens ( like spinach or Boston lettuce)
1 Tb. olive oil
1 medium onion, cut in thin wedges
1 medium red bell pepper, julienned

Dressing:
1/4 c. vegetable oil
3 Tbs. soy sauce
3 Tbs. fresh lemon juice
3 Tbs. rice vinegar
1 Tb. brown sugar
1 Tb. dry sherry
1 tsp. garlic powder
1/4 tsp. minced fresh ginger root
1/4 tsp. sesame oil
Salad:
Chow Mein Noodles
5 c. shredded cabbage or lettuce
2 c. cubed, cooked chicken
8 oz. water chestnuts, drained
1 c. julienned carrot strips
6 oz. frozen pea pods, thawed
1/2 c. sliced radishes
1/2 c. sliced green onion

1 package tricolor fusilli
16 oz. spicy pickled mixed vegetables, drained
8 oz. mushrooms, halved
6 oz. marinated artichoke hearts, quartered
6 oz. pitted ripe olives, drained
3 medium fresh tomatoes, diced
1 Tb. basil
2 Tbs. oregano
1/2 c. parsley, minced
4 oz. pre-sliced pepperoni
8 oz. provolone, cubed
Salt & pepper to taste

1 can kidney beans
1 lb. ground beef
1/4 c. chopped onion
1 Tb. chopped green chilies
8 oz. cheddar cheese, grated
1 bag taco chips, crmbled
8 oz. bottle Russian dressing
2 tomatoes, diced
1 head lettuce, shredded

2 heads Bib lettuce
2 Red Delicious apples
1/2 lb. white seedless grapes
1 c. chopped walnuts
Vinaigrette:
1/4 white wine vinegar
1/2 c. toasted, chopped walnuts
1 1/2 Tbs. sugar
1 c. walnut oil
1/2 c. vegetable oil

1 lb. grilled or poached boneless chicken breasts
1 lb. vermicelli
1/2 lb. snow pea pods
1 head red leaf lettuce, separated
into leaves, washed & dried well
1 red bell pepper, cut into strips
2 small cucumbers, thinly sliced
4 green onions, cut diagonally into thin slices
Peanut Dressing:
1/2 c. creamy peanut butter
1/2 c. plain yogurt
1 Tb. low sodium soy sauce
1 clove garlic
2 Tbs. Oriental roasted sesame oil
3 Tbs. chopped cilantro
2 Tbs. rice vinegar

5 anchovy fillets, cut up
1/3 c. olive oil
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. minced garlic
Fresh pepper
Romaine lettuce
1 lemon, cut into halves
6 Tbs. croutons
1/3 c. grated Parmesan
Dressing:
1 clove garlic
1/2 c. vegetable oil
1 Tb. Worcestershire
1/4 c. lemon juice
1/2 c. grated Parmesan cheese
1/2 c. mayo
1 tsp. anchovy paste (opt)

20 oz. can pineapple chunks in juice
3 slices bacon, cooked, crumbled
1 bunch spinach, washed, stemmed
1/2 c. sliced celery or water chestnuts
1/4 small red onion, sliced
1 Tb. each cider vinegar, oil
1/4 tsp. oregano, crumbled
Salt & pepper to taste

3 c shredded cabbage
2 c shredded carrots
1/2 c mayo
1 T white wine or cider vinegar
2 tsp prepared horseradish
1/4 tsp onion powder
1/8 tsp ground red pepper

Vinaigrette:
1/2 c feresh basil leaves
1/3 c light tasting olive oil
3 T honey
3 T balsamic vinegar
1/5 c red wine vinegar
1/4 c water
1 t salt
1 t coarsely ground pepper
Slaw:
1 med red cabbage, cored, very thinly sliced
1 med bunch borccoli, flotets trimmed & separated into tiny pieces, stems peeled & shredded (about 6 c)
1 lg red bell pepper, cut inot 2" long fine julienne, about 1 1/2 c
6 lg green onions, thinly sliced, about 1 1/2 c

3 c. cubed cooked chicken breast
2 medium cucumbers, peeled, seeded & chopped
1 1/4 c. crumbled feta cheese
1/4 c. snipped parsley
1 c. mayonaisse
1/2 c. plain yogurt
1 Tb. dried oregano, crushed
3 cloves garlic, minced
Lettuce leaves

1/4 avocado, cubed
1/4 onion, sliced
2 shallots
10 parsley leaves
10 cilantro leaves
2 small fresh red chiles, seeded, chopped
4 pitted green olives, quartered
1 large tomato, peeled & diced
3 Tbs. Sherry Vinegar Dressing (see recipe)

Dressing:
1/3 c. sherry vinegar
1 tsp. Dijon mustard
2 cloves garlic, finely minced
Salt & pepper
1/2 c. vegetable oil
1/3 c. walnut oil
Salad:
1 c. cooked black-eyed peas, drained
1/2 c. cooked rice
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped yellow bell pepper
1/4 c. finely chopped green onion
2 heads Boston lettuce, shredded

1-2 heads soft lettuce such as
Bibb or Boston
1 ripe pear, peeled & sliced
1/2 c. walnut halves
1/2 c. dried cherries
4 Tbs. raspberry yogurt