Salads

Tortellini Salad
1 (16 oz) package tortellini
2 pounds ripe tomato (peeled)
1 (16 oz) jar of marinated artichoke hearts
½ cup chopped olives
2-3 drops red wine vinegar
4 ounce cubed mozzarella
Basil, salt, and pepper to taste


Italian-Style Pasta Salad
1 (3.5 oz) package spiral pasta
2 cups grape tomatoes (halved)
½ cup chopped green onions
¼ cup olive oil
¼ cup white wine vinegar
1 (8 oz) package provolone (cubed)
1 (2 oz) package pepperoni
½ teaspoon Italian seasoning


Greek Salad
1 (16 oz) package colored noodles
1½ cups olives
1 (6 oz) package salami
1 cup cauliflower
1 small zucchini
2 tomatoes
½ cup green or red pepper
1 onion
2 cloves garlic
2 tablespoons olive oil
Parmesan cheese
Oregano, parsley, basil to taste


Spinach and Craisin Salad (Mom)
Salad:
1 (16 oz) bag of spinach
½ cup almonds (sugared: cook in ½ cup sugar on med-low)
¼ cup craisins
1 avocado or 2 strips of bacon
¼ cup Parmesan cheese
Dressing:
¾ cup vegetable oil
½ cup red wine vinegar
½ cup dry mustard
¾ teaspoon salt
½ cup sugar
1 tablespoon poppy seeds


Poppy Seed Dressing
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons olive oil
1 onion (minced)
2 teaspoons Dijon mustard
Salt and pepper


Wilted Spinach Salad
Salad:
1 pound spinach
½ cup sliced mushrooms
½ cup onion rings
4-6 hard boiled eggs
10 strips bacon
Dressing:
1 cup oil
⅓ cup red wine vinegar
1 teaspoon dry mstrd
2 tablespoons brown sugar; salt, white pepper, lemon juice

Fry bacon and keep fat in pan. Add onions, and garlic. Mix in dry mustard and vinegar. Add brown sugar, salt and pepper to taste. Add lemon. Keep mixture hot and add spinach. Cook until wilted. Quarter eggs to decorate salad. Add mushrooms.


Southwest Chicken Salad
Salad:
2 whole chicken breasts
2 cups red cabbage
2 cups green cabbage
1 minced red onion
2 plum tomatoes
1 avocado
Dressing:
¼ cup olive oil
¼ cup lime juice
1 teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste

Combine salad ingredients then mix in dressing.


Swamp Water Dressing (Aunt Cindy)
Mix well and let melt:
½ cup oil
⅓ cup balsamic vinegar
¼ cup water
1-2 cloves crushed garlic
½ teaspoon dry mustard
½ teaspoon celery seed (or salt)
1 teaspoon tarragon
1 teaspoon basil
1 teaspoon dill weed
½ teaspoon onion powder (or ½ tablespoon crushed onion)
1 inch anchovy paste
½ teaspoon honey
¼ teaspoon black pepper
1 package Italian dressing mix


Waldorf Salad
1 cup celery
1 cup apples
½ cup walnuts
½ cup red grapes
½ cup mayonnaise


Green Salad with Orange Dressing
Salad:
1 large head red leaf lettuce
1 Bermuda onion
2 oranges, peeled and sliced
1 himica, peeled and cut in strips
1 (4 oz) package sliced almonds
3 tablespoons sugar
Dressing:
½ tablespoon grated orange peel
⅓ cup fresh orange juice
2 tablespoons red wine vinegar
½ cup vegetable oil
1 tablespoon Italian dressing mix

Place first four ingredients in a bowl and chill. Sprinkle 3 tablespoon sugar and almonds in skillet. Cook over medium heat until almonds are coated and sugar dissolves stirring constantly (about 15 minutes). Let cool. Mix dressing in shaker jar. Chill.