Greek Farmer's Salad

Recipe from Sandy Olsen

Dressing
2 tbls red wine vinegar
2 tsp Dijon mustard
1 tsp extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp crushed red pepper
2 minced garlic cloves

Vegetables
3 cups coarsely chopped English cucumber
2 cups halved cherry tomatoes
1 cup chopped yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup halved kalamata olives

Combine dressing ingredients together and toss with vegetables.

Paula's Corn Salad

Recipe from Sandy Olsen

4 ears corn, husked
2 cups cherry tomatoes (a mix of red and yellow, if possible)
1 jalapeño chile, minced
1 1/2 small red onions, thinly sliced
1/4 cup chopped cilantro
Sea salt to taste
1 to 2 tsp ground cumin
1 tbls red wine vinegar
1/4 cup extra virgin olive oil
Squeeze of lime

Bring a large pot of water to a boil.  Drop the corn in and let cook for 3 minutes, then remove ears from water and let cool.  As soon as ears are cool, cut the kernels from the cob and scrape off any remaining pulp by running a knife edge along the length of the cob.

Cut the tomatoes in half and combine with the corn in a bowl, along with the jalapeño, red onion and cilantro.  Season with salt and cumin, then toss with vinegar.  Pour in the oil and toss again.  Let the salad sit for 30 minutes before serving, then finish with a squeeze of lime and serve.

Note: pairs well with chicken enchiladas

Black Bean and Black-Eyed Pea Salad

Recipe from Sandy Olsen

1 tsp grated lime rind
1/2 cup fresh lime juice (about 4 limes)
1/4 cup olive oil
1 tsp brown sugar
1 tsp chili powder
1/2 tsp ground cumin
1/2 to 1 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn, thawed
1/2 small green bell pepper, chopped
1/3 cup chopped fresh cilantro
Romaine lettuce
2 large avocados, sliced
Garnish: lime wedges, fresh cilantro sprigs

Whisk together first 7 ingredients in a large bowl.  Add black beans and next 4 ingredients, tossing to coat.  Cover and chill 30 minutes.

Serve over lettuce; arrange avocado slices around salad.  Garnish, if desired.

Mango and Black Bean Salad

Recipe from Sandy Olsen

1 1/2 cups chopped peeled ripe mango (about 1 large)
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tbls finely chopped cilantro
2 tbls roasted tomatillo or fresh salsa
2 tbls fresh lime juice
2 tbls extra virgin olive oil
3/4 tsp salt
1/4 tsp freshly ground pepper
1 (15 oz) can organic, no-salt-added black beans, rinsed and drained

Combine all ingredients in a large bowl.  Toss gently to mix.

Yield: 6 servings

Greek Pasta Salad

Recipe from Jacey Sakoff

1 (1 lb) box campanelli or lasgnette pasta, or Rotini or Penne pasta, cooked & drained
¾ cup olive oil
2 tbls lemon juice
2 garlic cloves, minced
Salt
Pepper
4 Roma tomatoes, seeded & chopped or pint of cherry tomatoes, halved
1 cucumber, peeled, seeded, & chopped
1/3 cup red onion, chopped
¼ cup chopped Italian parsley
6 oz Feta cheese, crumbled
2/3 cup whole Kalamata or black olives, chopped,
2 oz pkg pine nuts, lightly toasted

In small mixing bowl whisk oil, lemon juice, garlic, salt, and pepper; set aside.  In large serving bowl, toss pasta, tomatoes, cucumber, red onion, parsley, cheese, and olives.  Pour oil mixture over pasta and toss well, add pine nuts.  Cover and chill at least 2 hours.

Shoe String Salad

Recipe from Joanne Olsen

1 cup grated carrots
1 cup diced celery
1 small onion, grated
½ cup Miracle Whip
½ cup cream (Half & Half)
1 (6 oz) can tuna
1 can shoe string potatoes

Mix first six ingredients together.  Just before serving, add potatoes.

Macaroni Salad

Recipe from Janet Meyne

Salad
1 (16 oz) box curly macaroni, cooked & cooled
2 carrots, grated
2 green peppers, chopped
1 large onion, chopped
½ cup diced celery
Salt
Pepper

Combine above ingredients together.  Pour dressing over.

Dressing
2 cup mayonnaise
1 cup eagle brand milk
1 cup vinegar
1 cup sugar

Lime Cucumber Salad

Recipe from Joanne Olsen

1 pkg lime Jell-O
¾ cup boiling water
1 cucumber, peeled & coarsely grated
1 small onion, finely grated
1 cup mayonnaise
½ pint cottage cheese
1 pkg slivered almonds

Combine Jell-O and water. Blend gelatin into mayonnaise. Then add rest of ingredients.

Broccoli Delight Salad

Recipe from Janet Meyne

5 cups broccoli
½ cup raisons
¼ cup chopped red onion
2 tbls sugar
3 tbls Vinegar
1 cup mayonnaise
10 slices bacon, cooked & chopped
1 cup sunflower seeds

Combine first 3 ingredients.  In separate bowl, combine next 3 ingredients and pour over broccoli mixture; refrigerate.  Just before serving add bacon and sunflower seeds.

Broccoli & Cauliflower Salad

Recipe from Janet Meyne

1 head broccoli, chopped
1 head cauliflower, chopped
1 can pitted ripe olives, sliced
Feta cheese, crumbled
Cherry tomatoes
Radishes, sliced
1 cup Italian salad dressing

Mix above ingredients together.