Wilted Lettuce

Recipe from Gail Christians

Romain lettuce, washed
8 pieces bacon, cooked and cut up
Bacon drippings, reserved
3-4 hard boiled eggs, cut up
3-4 radishes, sliced
2 1/2 tbls vinegar
1/4 cup sugar
3 green onions, sliced

In pan with drippings, add green onions and cook until almost browned.  Add sugar, vinegar, and bacon pieces; cook until thick.  Toss together lettuce, eggs, and radishes.  Pour hot bacon dressing mixture over lettuce and serve immediately.

Aunt Maude's House Dressing with Red Leaf Lettuce

Recipe from Sandy Olsen

Dressing
1/4 medium white onion, finely chopped
1 tbls Grey Poupon mustard
1/4 cup red wine vinegar
1/4 cup warm water
1 tsp salt
1 tsp msg
1 tsp Worcestershire sauce
2 squirts Tabasco sauce
1 cup Crisco oil
1/4 cup Burgundy wine

Mix altogether in glass jar with lid.  Shake well.

Salad
Red leaf lettuce, washed and dried
Sliced black olives, to taste
Red onion rings, to taste
Crumbled Feta cheese, to taste
Parmesan cheese, to taste
Dressing

Glazed Beet Salad with Goat Cheese and Walnuts

Recipe from Sandy Olsen

3 medium fresh red beets (2 to 2 1/2 inches in diameter)
1 cup aged balsamic vinegar (6% acidity)
10 cups loosely packed fresh baby spinach, arugula or mixed baby greens
1/4 cup crumbled goat cheese (1 oz)
3 tbls coarsely chopped toasted walnuts

Preheat oven to 400 degrees.  To roast beets, leave 1 inch roots and stems on beets.  Scrub well.  Place on large piece of foil.  Wrap tightly and place on baking sheet.  Roast in oven about 50 minutes or until tender when pierced with a fork.  Cool; rub skin off with paper towels.  (If desired, wrap roasted beets in plastic wrap and refrigerate for up to 3 days.)

2. For balsamic glaze dressing, bring balsamic vinegar to a boil in small heavy saucepan.  Reduce heat.  Simmer, uncovered, until vinegar is reduced to 1/2 cup.  Remove from heat.  Cool.  (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)

3. For salad, place spinach in large bowl.  Remove stems and roots from roasted beets.  Cut beets in half; cut halves in 1/4-inch-thick slices.  Add beets to spinach.  Drizzle with 1/3 cup balsamic glaze dressing; gently toss.  If necessary, add more glaze dressing to lightly coat spinach.  Transfer to individual salad plates; sprinkle with goat cheese and walnuts.

Note: may not need all the dressing- add a little at a time and toss.

Spinach Salad

Recipe from Janet Meyne

Salad
1 bag spinach, washed
½ cup water chestnut slices
½ cup bean sprouts
1 hard-boiled egg

Dressing
½ cup salad oil
1/8 cup dark vinegar
½ small onion, chopped
¼ cup sugar
½ tbls Worcestershire sauce
1 tsp salt
2 tbls ketchup

Seven-Layer Salad

Recipe from Polly Judd

1 head lettuce, torn into small pieces
2 green peppers, chopped
1 red onion, sliced very thin
1 (10 oz) pkg frozen peas, thawed
2 cups mayonnaise
2 tbls sugar
6-8 oz grated sharp Cheddar cheese
8-10 slices crisp bacon, crumbled

Combine mayonnaise and sugar.  Layer ingredients in order listed above.

Anti-Pasto Salad

Recipe from Jacey Sakoff

Salad
1 bag Romaine lettuce, washed
¼ lb hard salami, sliced thin
Provolone slices, cut-up
Tomatoes
1 can black olive

Dressing
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp oregano
¾ cup red wine vinegar
2 tbls olive oil

Spinach-Strawberry Salad

Recipe from Jacey Sakoff

8 cups fresh spinach leaves, washed
½ cup sugar
½ cup cider vinegar
1 tsp dry mustard
¾ tsp salt
½ cup salad oil
1 tsp poppy seeds
½ cup broken pecans or walnuts
¼ tsp cinnamon
1 small red onion thinly sliced & separated into rings (opt)
3 cups sliced fresh strawberries

Dressing
In small saucepan heat sugar, vinegar, mustard, and salt over medium-low heat just until sugar is dissolved.  Transfer to a blender.  With blender running, gradually add oil and blend until smooth.  Transfer to a bowl; add poppy seeds.  Cover and chill at least 2 hours.

Toasted Pecans
Preheat oven to 350 degrees.  In shallow baking pan, toss together pecans and cinnamon.  Bake for 5 minutes.  Cool in pan on wire rack for 10 minutes.

Salad
In large salad bowl, toss spinach, nuts, onion, and strawberries.  Whisk dressing and pour over salad, to taste.  Toss gently and serve immediately.

Yields: 8 servings

Nut Salad

Recipe from Jacey Sakoff

Salad
1 bag Spring Mix salad
1 can mandarin oranges, drained
1 cucumber, peeled, seeded, & sliced
Feta, crumbled, to taste
1 cup walnut pieces
¼ cup sugar
1 red bell pepper, seeded & chopped
½ cup chopped red onion

Dressing
3 tbls balsamic vinegar
1 tbls Dijon mustard
2 tbls olive oil
3 tbls vegetable oil
1 tbls fresh chopped basil
Pinch garlic
Salt
Pepper

Caramelize walnuts with sugar over medium heat.  Toss remaining salad ingredients together in salad bowl.  Top with walnuts.  Whisk together dressing ingredients and pour over salad.  Serve immediately.

Cabbage Salad

Recipe from Janet Meyne

Salad
1 head cabbage, chopped
5 tbls sesame seeds
1 cup slivered almonds
1 tbls butter
1 bunch green onions, sliced
2 pkg Chicken Flavor Ramen Noodles, broken into pieces

Toast sesame seeds and almonds in butter.  In large salad bowl, combine cabbage, toasted sesame seed mixture, green onions, and Ramen noodles.  Toss with dressing.

Dressing
4 tbls sugar
4 tbls white wine vinegar
1 tsp Salt
¾-1 cup oil
Ramon seasoning mix