1.

APPETIZER SALAD

Shrimp and Crab Appetizer Salad Recipe

Ingredients

 ⅓ cup prepared white crab meat canned crab meat is fine, and if you prefer to use a mix of
white and brown crab meat that is fine too.
 16 to 20 medium to large cooked shrimp, thawed if frozen or about a half to three-quarters of a
cup of little cooked shrimp, thawed if frozen
 2 tablespoons finely chopped red pepper
 2 tablespoons finely chopped celery
 4 spring onions or scallions, finely chopped or use fresh or dried chives if they are not available.
 1 avocado, peeled, finely diced and lightly crushed If avocado is not available you can use a little
more mayonnaise.
 ⅛ teaspoon celery salt
 freshly ground black pepper to taste
 1½ teaspoons lemon juice
 1 to 3 tablespoons of your favourite mayonnaise optional

Instructions

1. Mix the crab and shrimp together in a bowl with the red pepper, celery and spring onions.
2. Add the avocado and stir to mix through.
3. Stir in the lemon juice.
4. Sprinkle with the celery salt and black pepper.
5. Gradually add the mayonnaise, if using, a bit at a time, until the mixture just clings together.
6. Spoon into pretty bowls and serve. I like to make sure there is a shrimp or two on the very top of
the salad, it makes it look pretty. Or use as a sandwich filling or to top crackers or melba toast as
hors d'oeuvres.
7. Garnish with paprika or chopped, fresh parsley.
8. (To prepare ahead of time, prepare to the end of step 4, cover and keep in the fridge until ready
to serve. Portion out and garnish just before serving. Best served on the day it is made.)
2. ACCOMPANIMENT SALAD

Roasted Mushroom Salad

Directions
•Step 1
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large
baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red
pepper, basil or mint, and pine nuts.
•Step 2
Whisk together dressing ingredients; toss into mushroom mixture.
•Step 3
Place lettuce on 4 salad plates and spoon mushroom mixture on top.

Ingredients

• 1 pound white button mushrooms, halved or quartered

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• ¾ cup finely chopped red bell pepper

• ½ cup fresh basil or mint leaves, torn

• ¼ cup pine nuts, toasted

• 4 leaves Boston lettuce

Dressing

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar or lemon juice

• 1 large garlic clove, crushed

• Salt, to taste
3. SIDE DISH SALAD

CRANBERRY SPINACH SALAD

Directions

Step 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.
Step 2
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.
Step 3
In a large bowl, combine the spinach with the toasted almonds and cranberries.

INGREDIENTS
1 tablespoon butter
¾ 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
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil
4. MAIN COURSE SALAD

PORK AND BALSAMIC STRAWBERRY SALAD

INGREDIENTS
1 pork tenderloin (1 pound)
1/2 cup Italian salad dressing
1-1/2 cups halved fresh strawberries
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup chicken broth
1 package (5 ounces) spring mix salad greens
1/2 cup crumbled goat cheese

DIRECTIONS

Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours.
Combine strawberries, vinegar and sugar; cover and refrigerate.

Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a
large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides.

Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes.
Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring
to a boil. Reduce heat; add strawberry mixture. Heat through.

Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with
strawberry mixture.
5. SEPARATE COURSE SALAD

STRAWBERRY AND MANDARIN SALAD

INGREDIENTS

½ cup sliced almonds

3 tablespoons white sugar
⅓ cup vegetable oil
3 tablespoons apple cider vinegar
hot sauce
2 ½ tablespoons white sugar
1 teaspoon salt
1 dash ground black pepper
1 (12 ounce) bag spring mix lettuce
1 (11 ounce) can mandarin oranges, drained
1 cup sliced fresh strawberries
1 cup chopped celery
½ cup chopped red onion
2 teaspoons chopped fresh parsley

DIRECTIONS

Step 1
Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in
the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.

Step 2
Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a
bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing
bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the
toasted almonds over the salad to serve.
6. DESSERT SALAD

SPRING FLING FLUFF FRUIT SALAD

INGREDIENTS FOR MAKING FLUFF FRUIT SALAD

Strawberries - sliced
Blueberries - fresh, juicy and delicious
Kiwi - peeled and sliced
Lemon juice - freshly squeezed, don't sub for bottled juice
Pineapple - crushed in juice and drained
Vanilla instant pudding mix
Mini-marshmallows
Pecans - chopped
Whipped topping - I used Cool Whip Free

HOW TO MAKE FLUFF FRUIT SALAD

Mix first 8 ingredients (strawberries through pecans) in large bowl until well blended.
Gently fold in whipped topping. Refrigerate 1 hour.
1. GREEN SALAD

INGREDIENTS

½ cup chopped onion

½ cup chopped green bell pepper
2 (10 ounce) packages mixed salad greens
4 thinly sliced chicken deli meat, chopped
1 tomato, chopped
¼ teaspoon onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tablespoons balsamic vinaigrette salad dressing

DIRECTIONS

Step 1
Microwave or saute onion and bell pepper until soft; set aside to cool.

Step 2
In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the
onion powder, garlic powder, black pepper and salt. Toss to mix.

Step 3
Pour on enough salad dressing or vinegar to coat, toss again and serve.
2. Vegetable, Grain Legumes and Pasta Salad

SESAME CHICKEN PASTA SALAD

INGREDIENTS
 16 oz long pasta such as spaghetti, fettuccine, or tagliatelle or tri-color rotini
 5 to 6 tbsp sesame oil, divided
 1 cucumber, peeled
 1 carrot, peeled
 1 stalk celery, peeled
 3 green onions, white and light green parts sliced
 3 to 4 tbsp balsamic vinegar
 3 tbsp soy sauce
 1 to 2 tsp granulated sugar
 1-1/2 tsp Asian Chili Garlic sauce
 1-1/2 cups cooked chicken, preferably grilled or rotisserie-cooked, shredded
 1/4 cup chopped cilantro
 3 tbsp toasted sesame seeds
 Cherry tomatoes, halved

METHOD
Cook the noodles in well-salted water according to package directions. Drain thoroughly, transfer to a
large mixing bowl and toss with 2 tbsp of the sesame oil.

To prepare the vegetables: Cut cucumber in half lengthwise and remove the seeds (use a spoon and
drag down center of each half.) Cut each half into thin strips. Cut carrot and celery into long strips. Cut
all into slender matchstick strips about 1-1/2-inches long – this is called julienne.

To prepare the sauce: Combine the remaining 3 to 4 tbsp sesame oil, vinegar, soy sauce, sugar and chili
garlic sauce in a small bowl. Whisk and set aside.

Add the julienned vegetables, onions, shredded chicken, and cilantro to the noodles. Toss to combine.
Add the sauce and toss well. Taste and adjust seasonings with additional salt, pepper, and chili garlic
sauce if desired. If you want a little more acid, try a few drops of lemon juice to brighten the flavor.

Sprinkle with the toasted sesame seeds and decorate with cherry tomatoes. Serve chilled.

To make this ahead, toss everything together except the chicken, cilantro, and tomatoes – store those
separately.
3. BOUND SALAD

CHICKEN CHOPPED SALAD

Ingredients
 One heart of romaine lettuce chopped into 1-inch pieces
 3-4 kale leaves stems remove, torn into 1-inch pieces
 2 cups of brussels sprouts thinly sliced
 1 small head of broccoli florets removed and chopped
 1/4 head of red cabbage chopped into 1-inch pieces
 1/2 cup of sunflower seeds
 1/2 cup of pumpkin seeds
 1 pound of cooked chicken thighs chopped into 1-inch pieces (if making dinner salad)
 For the dressing: 1/2 cup full-fat Greek yogurt 1/4 cup olive oil, 1/4 cup white wine
vinegar, juice from 1/2 a lemon, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp red pepper
flakes (optional)

Instructions
1. Mix romaine, kale, brussels sprouts, broccoli, red cabbage, sunflower seeds, and
pumpkin seeds in a large bowl.
2. For salad dressing, combine, Greek yogurt, olive oil, white wine vinegar, lemon
juice, and seasonings in a medium bowl and mix to combine.
3. Toss salad in Greek yogurt dressing or dressing of choice.
4. Divide into two large bowls for dinner option and top with chicken or serve as a
side salad.
4. FRUIT SALAD

REFRESHING TROPICAL FRUIT SALAD

INGREDIENTS
2 large bananas, sliced
2 medium pears, cubed
1/3 cup fresh orange juice
1/3 cup unsweetened pineapple juice
3 cups cubed fresh pineapple
1-1/2 cups sliced fresh strawberries
1 cup seedless red grapes, halved
4 medium kiwifruits, peeled and sliced
2 medium mangos, peeled and cubed
2-star fruit, sliced

DIRECTIONS
In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi
and mangos; stir gently to combine. Arrange star fruit over top.
5. COMPOSED SALAD

CINCO DE MAYO SALAD

Here's what you'll need:

Romaine Lettuce, 1 head, washed and chopped

1 red pepper, chopped
1 orange pepper, chopped
cherry tomatoes, 1 cup chopped
corn, 1 cup, fresh or frozen
black beans, 1 cup
cumin, 1 tsp
chili powder, 1 tsp
1 avocado, chopped
1/2 cucumber chopped,
scallions, 2-3 chopped
cilantro, bunch
limes, 2-3
olive oil 2 -3 tbsp
For the dressing:

lime, 1 juiced
agave nectar, 1 tbsp
cilantro, 2 tbsp. chopped
salt & pepper
olive oil 1/4 cup

INSTRUCTION
1. In a small bowl, toss the red peppers with salt, pepper and a drizzle of olive oil. Place on half of a
large sheet pan. In the same small bowl, toss the orange peppers the same way and place on the
opposite side of the sheet pan. Roast peppers in a 350 oven for 10-15 minutes or until desired
doneness. (we like them with a little bite)
2. Meanwhile on the stovetop in a small pan, saute corn with salt, pepper, pat of butter until warmed
through.
3. In a separate small sauce pan, heat black beans over medium heat. Add cumin, chili powder, salt
& pepper.
4. In a small bowl, combine chopped cucumber, scallion, 1 tbsp. chopped cilantro, juice of 1/2 a lime,
salt & pepper.
5. Let all cooked food cool a bit, then arrange your salad. Create a bed of lettuce with the romaine.
Add your stripes with peppers, corn, avocado, cucumber salad, beans, chopped tomatoes.
6. For the dressing, whisk the lime juice, agave, salt, pepper, olive oil and chopped cilantro. Serve the
dressing on the side or pour over the salad.
6. GELATIN SALAD

SANGRIA GELATIN RING

INGREDIENTS
1-1/2 cups boiling white wine or white grape juice
2 packages (3 ounces each) lemon gelatin
2 cups club soda, chilled
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/2 cup green grapes, halved

DIRECTIONS
In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in
chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and
grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours.
Unmold onto a serving platter.