Broccoli Salad

Broccoli Salad 

Claire Evans - Dallas, TX 

Ingredients: 

2 bunches broccoli, florets only (5 to 6 cups florets)

1 medium red onion, chopped

1/2 cup CranRaisons

10 slices bacon, fried and crumbled

1/2 cup Spanish Nuts

Dressing: 

1 cup mayonnaise

2 tablespoons balsamic vinegar 

2 teaspoons sugar 

Preparation: 

Separate florets from broccoli stalks and blanch so they are crunchy yet deep green in color. Don’t overcook the broccoli or it falls apart.

Combine salad ingredients; top with dressing mixture. Chill and serve. 

Frittata

Frittata
Sonja Booker - Salt Lake City, UT

This meal can be used as a dinner or a breakfast. 
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian.  I am not much of an onion person, so I cut the amount in half. 
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.

Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)

Directions
Squeeze dry potatoes.  Pat the potatoes over the bottom of an ungreased 9-inch pie plate.  Drizzle butter over potatoes, making sure the edge is totally covered.  Bake at 425m degrees for 25 minutes.  Reduce temperature to 350 degrees.  Layer ham, cheese, pepper, and jalapeno over baked crust.  Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish.  Bake for 25 minutes or until knife inserted in middle comes out clean.

Crunchy sweet and sour salad

Crunchy sweet and sour salad 
Claire Evans - Dallas, TX 

Here is a nice salad any time that can be adjusted with cheese and meat.  

Yields about 12 side salads or 8 dinner salads 

 Ingredients
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped   ( Gala)
1 medium green apple, chopped (Ganny Smith)
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
 
Instructions
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples;
toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Garnish with ½ cup chopped pecans or Spanish peanuts and 1/2 cup crumbled feta or blue cheese
 
For meat lovers you can add a chopped chicken breast

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad

Kay Quealy - Salt Lake City, UT

I tried this salad recipe and really liked the dressing. The salad is nothing unique, but the dressing is great. Hope you like it.

Servings: 8

Ingredients

1 tablespoon butter 

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite

-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

 

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries. 
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Honey-Mustard-Dressed Green Bean Salad

Honey-Mustard-Dressed Green Bean Salad

Audrey Quealy - Minneapolis, MN

Serves 4-6

Ingredients
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds

Instructions
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.

In a large mixing bowl, mix up the mustard, honey, vinegar, a pinch of salt and the pepper with a whisk. Once the ingredients are well combined, drizzle in the oil in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with the sliced scallions and radishes. Toss to coat.

Waldorf Salad

Waldorf Salad

Sonja Booker - Salt Lake City, UT

Family Recipe –  For main course add chicken, as a side omit chicken. 

Helpful Hints: Costco sells pomegranate seeds during the month of November.

The seeds can be frozen.  If buying a pomegranate, buy a firm, not soft one.

The best apples are honeycrisp and cameo.  They are crisp and juicy!

Ingredients

Part 1:
4-6 Crisp Apples of contrasting color (chopped)
1-2 Celery Hearts (chopped)
6 oz Chopped Walnuts
½ C. Raisins
8 oz Cooked Cubed Chicken Breasts
1 Pomegranate (seeded)


Part 2:
1 C. Mayonnaise
2 T. Sugar
1/8 tsp. Apple Pie Spice or Allspice
1/8 tsp. Vanilla Extract

Instructions
Mix ingredients, except pomegranate seeds, from part 1 in mixing bowl.  Combine all ingredients from part 2 in separate bowl; mix well.  Pour mixture over fruit and gently toss.  Add pomegranate seeds. 

Serving
Chill before serving.  Option to serve on beds of bib lettuce or garnish in a bowl with leaves from celery hearts.