The New Salad Cookbook
The New Salad Cookbook
Cookbook
A Salad Recipe Book with Delicious
Salad Recipes and Salad Dressing
Recipes; Enjoy Salad for Dinner and
Lunch
By
BookSumo Press
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Table of Contents
Athenian Pasta Salad 7
Feta-Farfalle Pasta Salad 8
Caesar Parmesan Pasta Salad 9
Healthy Pasta Salad 12
Vegetable Pasta Salad 13
Grilled Pasta Salad 14
Italian Chicken Pasta Salad 15
The Best Italian Pasta Salad I 16
South American Pasta Salad 17
Pepperoni Rotini Pasta Salad 20
Linguine Romano Pasta Salad 21
Rotini Cucumber Pasta Salad 22
California Mexican Pasta Salad 23
Easy Corkscrew Pasta Salad 24
Tri-Color Pasta Salad 25
Garbanzo Bow-Tie Pasta Salad 26
Ravioli & Broccoli Pasta Salad 27
Rotini Pasta Salad 28
Tuna Salad 29
Latin Corn Salad 32
Antipasto 33
Broccoli Sunflower Salad 34
Caesar 35
Couscous Salad 36
Egg Salad 37
Bacon Broccoli Salad II 38
Pasta Salad II 39
Amish Pasta Salad 42
Elegant Cucumber Salad 43
Cashew Salad 44
Almond Salad I 45
Italian Salad 46
Orange Romaine Salad 47
Grilled Chicken Salad 48
Chinese Orange Salad 49
Arugula Salad 52
Mandarin Salad 53
Gorgonzola Salad 54
Orzo Cherry Salad 55
Pudding Salad 56
Lime and Lettuce Salad 57
Peach Yogurt Salad 58
Sour Cream Salad 59
Homemade Caesar 62
Korean Style 63
Picante Ranch 64
Mediterranean Dressing 65
Homemade French 66
Mediterrean Asian Dressing 67
Japanese Style 68
Tangier French Dressing 69
Homemade Balsamic 72
American Style 73
Ginger Dressing 74
Homemade French II 75
Easy BBQ Ranch Dressing 76
Homemade Russian 77
Apple and Onion Dressing 78
Greek Style 79
Pumpkin Cilantro Dressing 80
Tomato Dressing 81
Homemade Poppyseed 84
Mexican Style 85
Cinnamon Orange Dressing 86
Creamy Avocado 87
Rustic Dressing 88
Green Dressing 89
Apples and Dijon Dressing 90
Athenian Prep Time: 15 mins
Ingredients
1/2 cup olive oil 1 cup sliced red bell peppers
1/2 cup red wine vinegar 3/4 cup crumbled feta cheese
1 1/2 tsps garlic powder 1/2 cup chopped green onions
1 1/2 tsps dried basil 1 (4 ounce) can whole black olives
1 1/2 tsps dried oregano 3/4 cup sliced pepperoni sausage, cut into
3/4 tsp ground black pepper strips
3/4 tsp white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
Directions
1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering
it up and refrigerating it for at least 2 hours.
2. Serve.
Ingredients
1 (12 ounce) package farfalle pasta 1 cup Italian-style salad dressing
10 ounces baby spinach, rinsed and 4 cloves garlic, minced
torn into bite-size piece 1 lemon, juiced
2 ounces crumbled feta cheese with 1/2 tsp garlic salt
basil and tomato 1/2 tsp ground black pepper
1 red onion, chopped
1 (15 ounce) can black olives, drained
and chopped
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad
dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at
least two hours.
3. Serve.
Ingredients
1 (16 ounce) package rotini pasta 1 green bell pepper, chopped
1 cup Italian-style salad dressing 1 red onion, diced
1 cup creamy Caesar salad dressing
1 cup grated Parmesan cheese
1 red bell pepper, diced
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green
bell pepper and red onion very thoroughly before refrigerating for a few hours.
3. Serve.
Ingredients
1 (16 ounce) package uncooked rotini 1 bunch green onions, chopped
pasta 4 ounces grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing 1 tbsp Italian seasoning
2 cucumbers, chopped
6 tomatoes, chopped
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of
parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for
a few hours.
3. Serve.
Ingredients
10 ounces fusilli pasta 1 cup chopped mushrooms
1 onion, chopped 3/4 cup fat free Italian-style dressing
1 green bell pepper, chopped
2 tomatoes, chopped
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before
refrigerating for at least one hour.
3. Serve.
Ingredients
4 skinless, boneless chicken breast 1 red onion, chopped
halves 1 head romaine lettuce, chopped
steak seasoning to taste 6 cherry tomatoes, chopped
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
Directions
1. At first you need to set grill at medium heat and put some oil before starting anything
else.
2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8
minutes each side.
3. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and
chicken.
5. Mix it thoroughly before serving.
Ingredients
1 cup seashell pasta 2/3 cup Italian-style salad dressing
1 cup chopped, cooked chicken meat 1/4 cup sunflower seeds(optional)
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with
dressing very thoroughly before refrigerating for at least 2 hours.
3. Serve.
Ingredients
1 (12 ounce) package tri-color rotini 8 ounces small fresh mozzarella balls
pasta (ciliegine)
3/4 pound Italian salami, finely diced 3 (.7 ounce) packages dry Italian-style
1/2 green bell pepper, sliced salad dressing mix, or to taste
1/2 red bell pepper, sliced 1/2 cup shredded Parmesan cheese
1/2 red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat mixture of pasta, red bell pepper, salami, green bell pepper, onion, salad dressing,
olives, and mozzarella cheese with dry salad dressing very thoroughly before refrigerating
for at least 2 hours.
3. Sprinkle some parmesan cheese before serving.
Ingredients
2 cups spiral pasta 1/2 cup chopped onion
1 pound ground beef 1/2 cup French salad dressing
1 (1.25 ounce) package taco seasoning 1 (7 ounce) bag corn chips
3 cups shredded lettuce 2 tbsps sour cream
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no
longer pink from the center before stirring in taco seasoning.
3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar
cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours.
4. Add some sour cream at the top before serving.
Ingredients
1 (16 ounce) package tri-color rotini 1 (8 ounce) package mozzarella cheese,
pasta shredded
1/4 pound sliced pepperoni sausage 1 (16 ounce) bottle Italian-style salad
1 cup fresh broccoli florets dressing
1 (6 ounce) can black olives, drained
and sliced
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Mix pasta, dressing, pepperoni, cheese, broccoli and olives very thoroughly before
refrigerating for at least an hour.
3. Serve.
Ingredients
1 (8 ounce) package linguine pasta 1/2 cup finely shredded Romano cheese
1 (12 ounce) bag broccoli florets, cut into 2 tbsps finely chopped fresh flat-leaf parsley
bite-size pieces 1/4 tsp ground black pepper
1/4 cup olive oil salt to taste
4 tsps minced garlic
1/2 tsp red pepper flakes
Directions
1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it.
2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan.
3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and
broccoli to the pot containing linguine.
4. Stir in Romano cheese, salt, parsley and black pepper.
5. Combine thoroughly before serving.
Ingredients
14 ounces uncooked rotini pasta 3/4 cup pitted black olives, sliced
2 cucumbers, chopped 1 cup Italian-style salad dressing
1/2 onion, finely chopped
10 cherry tomatoes, quartered
Directions
1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it.
2. Coat a mixture of pasta, olives, cucumbers, tomatoes and onion with Italian dressing very
thoroughly before refrigerating for at least two hours.
3. Serve.
Ingredients
1 (16 ounce) package tri-color rotini pasta 1/2 cup shredded Mexican cheese blend
1 (15 ounce) can black beans, drained and 3 green onions, thinly sliced
rinsed 1/3 cup minced fresh cilantro
1 (11 ounce) can Mexican-style corn, 1 slice onion, minced
drained 2 tbsps taco seasoning mix
1 (4 ounce) can chopped green chilies 1/2 lime, juiced
1/2 cup chopped red bell pepper
1/2 cup Italian-style salad dressing, or
more to taste
Directions
1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it.
2. Coat rotini with a mixture of black beans, taco seasoning, corn, Mexican cheese, green
chilies, green onions, red bell pepper, Italian dressing, cilantro, onion, and lime juice very
thoroughly before refrigerating for at least two hours.
3. Serve.
Ingredients
1 (12 ounce) package rotini/corkscrew 1/2 cup finely chopped onion
pasta 2/3 cup cider vinegar
1 (16 ounce) package frozen mixed 2 tbsps margarine
vegetables, thawed 2/3 cup sugar
1 (15.25 ounce) can kidney beans, 1 tbsp all-purpose flour
drained 1/2 tsp salt
1 1/2 cups finely chopped celery 1 tbsp prepared brown mustard
1 cucumber - peeled, seeded and
chopped
1/2 cup finely chopped green bell
pepper
Directions
1. Bring a mixture of vinegar, flour, margarine, sugar, salt and brown mustard to boil and
cook for 5 minutes.
2. Coat mixture of cooked pasta, cucumber, mixed vegetables, kidney beans, celery, green
pepper and onion with this dressing very thoroughly before refrigerating it for at least an
hour.
3. Serve.
Ingredients
1 (16 ounce) package tri-color pasta 1 orange bell pepper, cut into strips
2/3 cup olive oil 1 medium fresh tomato, chopped
3 tbsps white wine vinegar 1 (2.25 ounce) can black olives, drained
1/4 cup fresh basil leaves 8 ounces mozzarella cheese, cubed
2 tbsps grated Parmesan cheese
1 1/4 tsps salt
1/4 tsp ground black pepper
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Blend olive oil, Parmesan cheese, white wine vinegar, basil, salt, and pepper in a food
processor very thoroughly before mixing it with pasta, red bell pepper, yellow bell
pepper, orange bell pepper, tomato, and olives.
3. Sprinkle some mozzarella cheese before serving.
Ingredients
1 (15 ounce) can garbanzo beans, 1 1/2 cups diced queso blanco cheese
drained 1 (12 ounce) bottle Italian-style salad
1 (13.75 ounce) can artichoke hearts, dressing
drained and diced cracked black pepper to taste
1 1/2 cups frozen green peas
1/2 cup diced black olives
1/2 red onion, diced
1 (16 ounce) package farfalle (bow tie)
pasta
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat a mixture of pasta, garbanzo beans, artichoke hearts, frozen peas, queso blanco
cheese, black olives, and red onion with Italian salad dressing very thoroughly before
adding cracked black pepper.
3. Set it aside for about 5 minutes before serving.
Ingredients
2 (9 ounce) packages Refrigerated Cheese 1 large green bell pepper, chopped
Ravioli, cooked, chilled 1/2 cup pitted and halved ripe olives
1/4 cup extra virgin olive oil 1/2 cup Refrigerated Parmesan
4 large cloves garlic, finely chopped 1/4 cup Refrigerated Romano Cheese
1/4 cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
Directions
1. Cook garlic in hot oil for about one minute before mixing it with vinegar in a bowl.
2. Stir in tomatoes, Parmesan cheese, broccoli, bell pepper, olives, and Romano cheese before
refrigerating it for at least an hour.
Ingredients
1 (12 ounce) package rotini pasta 1 cup reduced-fat mayonnaise
1 (10 ounce) package frozen peas, 2 tbsps chopped fresh chives
thawed 1 tbsp chopped fresh dill
1 (8 ounce) can water chestnuts,
chopped
1 (8 ounce) package imitation crabmeat,
coarsely chopped - or more to taste
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat pasta with a mixture of peas, mayonnaise, water chestnuts, imitation crabmeat, chives,
and dill very thoroughly.
3. Serve.
Ingredients
1 (7 oz.) can white tuna, drained and 1 tbsp dried parsley
flaked 1 tsp dried dill weed
6 tbsps mayonnaise or salad dressing 1 pinch garlic powder
1 tbsp Parmesan cheese
3 tbsps sweet pickle relish
1/8 tsp dried minced onion flakes
1/4 tsp curry powder
Directions
1. Get a bowl, combine: onion flakes, tuna, parmesan, and mayo.
2. Stir the contents until they are smooth then add the garlic powder, curry powder, dill, and
parsley.
3. Stir the contents again to evenly distribute the spices.
4. Enjoy over toasted buns or crackers.
Tuna Salad 29
LATIN
Corn Salad
Prep Time: 25 mins
Total Time: 25 mins
Ingredients
1/3 C. fresh lime juice 1 1/2 C. frozen corn kernels
1/2 C. olive oil 1 avocado - peeled, pitted and diced
1 clove garlic, minced 1 red bell pepper, diced
1 tsp salt 2 tomatoes, diced
1/8 tsp ground cayenne pepper 6 green onions, thinly sliced
2 (15 oz.) cans black beans, rinsed and 1/2 C. diced fresh cilantro
drained
Directions
1. Get a mason jar and add in: cayenne, lime juice, salt, garlic, and olive oil.
2. Place a lid on the jar tightly and shake everything.
3. Now get a large bowl, combine: cilantro, beans, green onions, corn, tomatoes, bell pepper,
and avocado.
4. Combine in the lime mix then toss the contents.
5. Enjoy.
Ingredients
1 lb seashell pasta 3/4 C. extra virgin olive oil
1/4 lb Genoa salami, diced 1/4 C. balsamic vinegar
1/4 lb pepperoni sausage, diced 2 tbsps dried oregano
1/2 lb Asiago cheese, diced 1 tbsp dried parsley
1 (6 oz.) can black olives, drained and 1 tbsp grated Parmesan cheese
diced salt and ground black pepper to taste
1 red bell pepper, diced
1 green bell pepper, diced
3 tomatoes, diced
1 (.7 oz.) package dry Italian-style salad
dressing mix
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. Get a bowl, combine: tomatoes, pasta, bell peppers, salami, olives, pepperoni, and asiago.
3. Place a covering of plastic around the mix and put everything in the fridge for 65 mins.
4. Get a 2nd bowl, combine: black pepper, olive oil, salt, balsamic, parmesan, parsley, and
oregano.
5. Combine both bowls, once the pasta mix is cold and toss the contents.
6. Enjoy.
Antipasto 33
BROCCOLI
Sunflower Salad
Prep Time: 15 mins
Total Time: 4 hrs 30 mins
Ingredients
10 slices turkey bacon 1 C. mayonnaise
1 head fresh broccoli, cut into bite size 1 C. sunflower seeds
pieces
1/4 C. red onion, diced
1/2 C. raisins
3 tbsps white wine vinegar
2 tbsps white sugar
Directions
1. Stir fry your bacon until crispy then break it into pieces.
2. Get a bowl, combine: raisins, broccoli, and onions.
3. Get a 2nd bowl, combine: mayo, sugar, and vinegar.
4. Combine both bowls then place a covering of plastic around the bowl.
5. Put everything in the fridge for 4 hours.
6. Add in your bacon and stir the salad. Then add the sunflower seeds as a topping.
7. Enjoy.
Ingredients
6 cloves garlic, peeled ground black pepper to taste
3/4 C. mayonnaise 1/4 C. olive oil
5 anchovy fillets, minced 4 C. day-old bread, cubed
6 tbsps grated Parmesan cheese, divided 1 head romaine lettuce, torn into bite-size
1 tsp Worcestershire sauce pieces
1 tsp Dijon mustard
1 tbsp lemon juice
salt to taste
Directions
1. Dice 3 pieces of garlic and add them to a bowl with: Worcestershire, lemon juice, mayo, 2
tbsp parmesan, mustard, and anchovies.
2. Slice the rest of the garlic in quarters then stir fry them in hot oil until browned. Then
place them to the side.
3. Add the bread pieces into the pot and brown them while stirring.
4. Top the bread with pepper and salt and place everything in a bowl.
5. Combine the following with the bread: parmesan, lettuce, and Worcestershire mix.
6. Enjoy.
Caesar 35
COUSCOUS
Salad
Prep Time: 30 mins
Total Time: 45 mins
Ingredients
1 C. uncooked couscous 1 red bell pepper, seeded and diced
1 1/4 C. chicken broth 1/4 C. diced fresh cilantro
3 tbsps extra virgin olive oil 1 C. frozen corn kernels, thawed
2 tbsps fresh lime juice 2 (15 oz.) cans black beans, drained
1 tsp red wine vinegar salt and pepper to taste
1/2 tsp ground cumin
8 green onions, diced
Directions
1. Get your broth boiling, then add in the couscous.
2. Place a lid on the pot and let the contents sit for 7 mins.
3. Get a bowl, combine: beans, olive oil, corn, lime juice, cilantro, vinegar, red pepper, cumin,
and green onions.
4. Toss the contents, then stir your couscous.
5. Add the couscous in with the beans and corn. Then stir the mix again.
6. Add some pepper and salt then place the contents in the fridge for 10 mins.
7. Enjoy.
36 Couscous Salad
Egg Prep Time: 10 mins
Ingredients
8 eggs salt and pepper to taste
1/2 C. mayonnaise 1/4 tsp paprika
1 tsp prepared yellow mustard
1/4 C. diced green onion
Directions
1. Boil your eggs in water for 2 mins then place a lid on the pot and let the contents sit for
15 mins. Once the eggs have cooled remove their shells and dice them.
2. Now get a bowl, combine: green onions, eggs, mustard, and mayo.
3. Stir the mix until it is smooth then add in the paprika, pepper, and salt.
4. Stir the contents again then enjoy with toasted buns.
Egg Salad 37
BACON
Broccoli Salad II
Prep Time: 15 mins
Total Time: 30 mins
Ingredients
8 slices turkey bacon 1 tsp salt
2 heads fresh broccoli, diced 2/3 C. mayonnaise
1 1/2 C. sharp Cheddar cheese, shredded 1 tsp fresh lemon juice
1/2 large red onion, diced
1/4 C. red wine vinegar
1/8 C. white sugar
2 tsps ground black pepper
Directions
1. Stir fry your bacon until it is fully done then break it into pieces.
2. Get a bowl, combine: onion, broccoli, bacon, and cheese.
3. Get a 2nd bowl, combine: lemon juice, red wine, mayo, sugar, salt, and pepper.
4. Combine both bowls then place a covering of plastic around the bowl and put everything
in the fridge until it is chilled.
5. Enjoy.
Ingredients
1/4 C. sesame seeds 1/2 tsp ground ginger
1 (16 oz.) package bow tie pasta 1/4 tsp ground black pepper
1/2 C. vegetable oil 3 C. shredded, cooked chicken breast meat
1/3 C. light soy sauce 1/3 C. diced fresh cilantro
1/3 C. rice vinegar 1/3 C. diced green onion
1 tsp sesame oil
3 tbsps white sugar
Directions
1. Toast your sesame seeds while stirring them in a frying pan.
2. Now boil your pasta in water and salt for 9 mins then remove all the liquids and place
the pasta in a bowl.
3. Get a mason jar and combine: pepper, veggie oil, ginger, soy sauce, sesame seeds, vinegar,
sugar, and sesame oils.
4. Place a lid on the jar tightly and shake the contents.
5. Coat your pasta with the dressing and toss the mix before adding: green onions, cilantro,
and chicken.
6. Enjoy.
Pasta Salad II 39
AMISH
Pasta Salad
Prep Time: 15 mins
Total Time: 1 hr 25 mins
Ingredients
2 C. uncooked elbow macaroni 3 tbsps prepared yellow mustard
3 hard-cooked eggs, diced 3/4 C. white sugar
1 small onion, diced 2 1/4 tsps white vinegar
3 stalks celery, diced 1/4 tsp salt
1 small red bell pepper, seeded and 3/4 tsp celery seed
diced
2 tbsps dill pickle relish
2 C. creamy salad dressing (e.g. Miracle
Whip)
Directions
1. Boil your pasta in water and salt for 9 mins. Then remove the liquids.
2. Get a bowl combine: relish, eggs, red pepper, onions, and celery.
3. Get a 2nd bowl, combine: celery seeds, dressing, salt, mustard, vinegar, and white sugar.
4. Combine both bowls then add the pasta and stir everything again.
5. Place a covering of plastic around the bowl and put everything in the fridge for 65 mins.
6. Enjoy.
Ingredients
4 cucumbers, thinly sliced 3/4 C. white sugar
1 small white onion, thinly sliced 1 tbsp dried dill, or to taste
1 C. white vinegar
1/2 C. water
Directions
1. Get a bowl, combine: onions and cucumbers.
2. Now get the following boiling: sugar, water, and vinegar.
3. Once the mix is boiling combine it with the onions and cucumbers.
4. Stir the contents then add the dill and stir everything again.
5. Place a covering of plastic around the bowl and put everything in the fridge until it all is
chilled.
6. Enjoy.
Ingredients
1 mango - peeled, seeded and cubed 1/2 tsp ground cinnamon
1 Granny Smith apple - peeled, cored 1/4 tsp ground ginger
and diced 1 pinch salt
3/4 C. toasted cashews
1 tbsp balsamic vinegar
Directions
1. Get a bowl, combine: salt, mango, ginger, apples, cinnamon, cashews, and balsamic.
2. Place a covering of plastic around the bowl and put everything in the fridge until it is
chilled.
3. Enjoy.
44 Cashew Salad
Almond Prep Time: 10 mins
Ingredients
2 tbsps sesame seeds 10 oz. fresh spinach - rinsed, dried and torn
1 tbsp poppy seeds into bite-size pieces
1/2 C. white sugar 1 quart strawberries - cleaned, hulled and
1/2 C. olive oil sliced
1/4 C. distilled white vinegar 1/4 C. almonds, blanched and slivered
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 tbsp minced onion
Directions
1. Get a bowl, combine: onions, sesame seeds, Worcestershire, poppy seeds, paprika, vinegar,
sugar, and olive oil.
2. Place a covering of plastic around the bowl and put the mix in the fridge for 65 mins.
3. Get a 2nd bowl, combine: almonds, spinach, and strawberries.
4. Toss the mix then add the wet mix and toss the contents again.
5. Place the salad in the fridge for 20 mins.
6. Enjoy.
Almond Salad I 45
ITALIAN
Salad
Prep Time: 25 mins
Total Time: 35 mins
Ingredients
6 slices turkey bacon 10 C. torn romaine lettuce leaves
1/3 C. apple cider vinegar 1 (10 oz.) can mandarin orange segments,
3/4 C. white sugar drained
1/2 red onion, coarsely diced 1/4 C. toasted slivered almonds
1/2 tsp dry mustard powder
1/4 tsp salt
1/2 C. vegetable oil
1 tsp poppy seeds
Directions
1. Stir fry your bacon, until crispy, then break it into pieces.
2. Puree the following in a blender: salt, vinegar, mustard powder, red onion, and sugar.
3. Continue blending with a low speed as you slowly add in your veggie oil.
4. Once the mix is smooth add the poppy seeds.
5. Get a bowl, combine: lettuce, oranges, bacon, and dressing mix.
6. Add in the almonds and stir the mix.
7. Enjoy.
46 Italian Salad
Orange Prep Time: 15 mins
Ingredients
1/2 C. orange juice 3 (11 oz.) cans mandarin oranges
3 tbsps olive oil 1/2 C. slivered almonds
2 tbsps red wine vinegar
1/2 tsp ground black pepper
1/4 tsp salt
1 large head romaine lettuce - torn,
washed and dried
Directions
1. Get a bowl, combine: salt, orange juice, pepper, olive oil, and vinegar.
2. Get a 2nd bigger bowl, combine: orange and romaine.
3. Combine both bowls and add the almonds.
4. Enjoy.
Ingredients
1/2 C. orange juice 1 head romaine lettuce- rinsed, dried and
1/2 C. white wine vinegar diced
1/4 C. olive oil 1 (11 oz.) can mandarin oranges, drained
4 tbsps salt-free garlic and herb 1 C. diced fresh broccoli
seasoning blend 1 C. diced baby carrots
1 1/2 tbsps white sugar
1 lb skinless, boneless chicken breast
halves
Directions
1. Get your grill hot and oil the grate.
2. Get a bowl, combine: sugar, orange juice, seasoning blend, olive oil, and vinegar.
3. Reserve half of a C. of this mix for later.
4. Cook your chicken for 7 mins, each side, on the grill, and coat the meat with the reserved
mix often.
5. Get a 2nd bowl, combine: carrots, lettuce, broccoli, and oranges.
6. Julienne your chicken after it has been cooked then add it in with the orange mix and
pour in the dressing.
7. Enjoy.
Ingredients
1/2 C. vegetable oil 1 head red leaf lettuce - rinsed, dried and torn
1/4 C. cider vinegar 1 red onion, diced
1/4 C. white sugar 1 C. diced celery
2 tsps dried parsley 2 (11 oz.) cans mandarin orange segments,
1 tsp salt drained
1 pinch ground black pepper
1/2 C. sliced almonds
1/4 C. white sugar
Directions
1. Get a Mason jar, combine: pepper, oil, salt, vinegar, parsley, and sugar.
2. Place a lid on the jar and shake the contents. Then put everything in the fridge.
3. Toast your almonds with the sugar until the sugar melts and coats the nuts.
4. Let the almonds cool then break them into pieces.
5. Get a bowl, combine: almonds, lettuce, orange, and celery. Add in the dressing and stir the
mix to evenly distribute the dressing.
6. Enjoy.
Ingredients
1 tbsp honey 2 orange, peeled and segmented
1 tbsp lemon juice 1 bulb fennel bulb, thinly sliced
1/2 tsp salt 2 tbsps sliced black olives
1/2 tsp ground black pepper
1/4 C. olive oil
1 bunch arugula
Directions
1. Get a bowl, combine: olive oil, honey, pepper, lemon juice, and salt.
2. Get a 2nd bowl and layer your arugula in it.
3. Now add the olives, fennel, and orange pieces.
4. Coat the orange mix with the honey mix.
5. Enjoy.
52 Arugula Salad
Mandarin Prep Time: 25 mins
Ingredients
1/2 C. sliced almonds 1 (11 oz.) can mandarin oranges, drained
3 tbsps white sugar 1 C. sliced fresh strawberries
1/3 C. vegetable oil 1 C. diced celery
3 tbsps apple cider vinegar 1/2 C. diced red onion
hot sauce 2 tsps diced fresh parsley
2 1/2 tbsps white sugar
1 tsp salt
1 dash ground black pepper
1 (12 oz.) bag spring mix lettuce
Directions
1. Toast your almonds with sugar (3 tbsps), while occasionally stirring for 17 mins. Then
place the nuts to the side
2. Get a bowl, combine: pepper, veggie oil, salt, 2.5 tbsps of sugar, hot sauce, and vinegar.
3. Get a 2nd bigger bowl, combine: parsley, lettuce, onions, orange, celery, and strawberries.
4. Combine both bowls then toss the contents.
5. Add your almonds and stir the mix.
6. Enjoy.
Mandarin Salad 53
GORGONZOLA
Salad
Prep Time: 15 mins
Total Time: 20 mins
Ingredients
3/4 C. walnut halves 2 tbsps balsamic vinegar
10 oz. mixed salad greens with arugula 2 tsps Dijon mustard
2 large navel oranges, peeled and 1/4 tsp dried oregano
sectioned 1/4 tsp ground black pepper
1/2 C. sliced red onion 1/4 C. crumbled Gorgonzola cheese
1/4 C. olive oil
1/4 C. vegetable oil
2/3 C. orange juice
1/4 C. white sugar
Directions
1. Toast your walnuts for 7 mins in a frying pan.
2. Now get a bowl, combine: red onion, walnuts, orange, and greens.
3. Get a mason jar and add in: pepper, olive oil, oregano, veggie oil, mustard, orange juice,
vinegar, and sugar.
4. Place a lid on the jar tightly and shake the contents.
5. Add your cheese to the greens and toss the contents then add your wet mix to the salad
and toss the contents again.
6. Enjoy.
54 Gorgonzola Salad
Orzo Cherry Prep Time: 15 mins
Ingredients
1 (16 oz.) package Rosa Marina (orzo) 3/4 C. white sugar
pasta 2 large eggs
2 (15 oz.) cans mandarin oranges, drained 3 tbsps all-purpose flour
and juice reserved 1 (16 oz.) container whipped topping
1 (16 oz.) can pineapple chunks, drained
with juice reserved
1 (16 oz.) can crushed pineapple, drained
and juice reserved
1 (4 oz.) jar maraschino cherries, drained
and halved
Directions
1. Get your orzo boiling in water for 12 mins. Then remove any liquids and place the orzo
in a bowl with: cherries, oranges, crushed pineapple, and pineapple chunks.
2. Add the following to a pot: flour, mandarin orange juice, whisked eggs, juice from the
crushed pineapple and the pineapple chunks, and sugar.
3. Stir and heat this mix until it becomes thick for 10 mins then shut the heat and let the
mix sit for 25 mins
4. Top your orzo mix with the juice then place a covering of plastic around the bowl and
put everything in the fridge for 8 hrs.
5. Add the whipped cream as a garnishing.
6. Enjoy.
Ingredients
1 (20 oz.) can pineapple chunks with 1 (3.4 oz.) package instant lemon pudding
juice mix
1 C. mandarin oranges with juice 1/2 C. diced pecans
1 C. miniature marshmallows
1 large banana, sliced
Directions
1. Squeeze out the juice you’re your oranges and pineapple then combine everything with
the pudding.
2. Continue mixing until everything is smooth. Then add in the mini marshmallows, pecans,
pineapple, banana, and oranges.
3. Place a covering of plastic on the bowl and put everything in the fridge until it is all cold.
4. Enjoy.
56 Pudding Salad
Lime Prep Time: 25 mins
Ingredients
1 lime - zested, peeled, and sliced 1 tbsp olive oil
1 mandarin orange (tangerine) - zested, 1/2 tsp salt
peeled, and sectioned 1 head romaine lettuce, torn
1 navel orange, peeled and sectioned
1 grapefruit, peeled and sectioned
1 bulb shallots, diced
1 tbsp lemon juice
Directions
1. Get a bowl, combine: grapefruit, lime pieces, orange, and tangerine.
2. Get a 2nd bowl, combine: salt, lime zest, olive oil, orange zest, lemon juice, and shallots.
3. Combine both bowls then layer the mix over your lettuce.
4. Enjoy.
Ingredients
3 large peaches, peeled and cut into 2 bananas, sliced
chunks 3 tsps lemon juice
1 1/2 C. blueberries
1 1/2 C. sliced strawberries
Directions
1. Get a bowl, combine: lemon juice and fruit.
2. Get a 2nd bowl, combine: concentrate and yogurt.
3. Combine both bowls and add a garnishing of mint.
4. Enjoy..
Ingredients
1 C. pineapple chunks, drained 1 C. cornflakes cereal
1 C. Mandarin orange segments, drained 1 C. flaked coconut
1 C. miniature marshmallows
1 C. sour cream
Directions
1. Get a bowl, combine: sour cream, pineapple, marshmallows, and oranges.
2. Stir the contents until everything is smooth then add in the cereal.
3. Stir the mix again then add the coconut as a topping.
4. Enjoy.
Ingredients
1/2 C. mayonnaise 4 dashes Worcestershire sauce
1/4 C. extra virgin olive oil 2 dashes hot pepper sauce (such as
3 tbsps grated Parmesan cheese Tabasco(R))
2 tbsps blue cheese salad dressing 1 pinch cayenne pepper
1 tbsp red wine vinegar salt and pepper to taste
3 cloves garlic, minced 1/4 tsp anchovy paste (optional)
1 tsp lemon juice
1/2 tsp dry mustard
Directions
1. Get a bowl, whisk: pepper, mayo, anchovy, salt, olive oil, hot sauce, parmesan,
Worcestershire, blue cheese, mustard powder, vinegar, lemon juice, and garlic.
2. Place a covering of plastic wrap around the mix then place everything in the fridge for 5
hrs.
3. Enjoy.
62 Homemade Caesar
Korean Prep Time: 10 mins
Ingredients
1 head red leaf lettuce 1/4 C. distilled white vinegar
4 green onions (white part only) 2 tbsps sesame oil
1/4 C. soy sauce 1 tbsp red pepper flakes
5 tbsps water
2 tsps white sugar
Directions
1. Get a bowl, whisk: pepper flakes, soy sauce, sesame oil, water, vinegar, and sugar.
2. Place a covering of plastic over the bowl, and place the dressing contents in the fridge for
5 hrs.
3. Enjoy.
Korean Style 63
PICANTE
Ranch
Prep Time: 5 mins
Total Time: 5 hrs
Ingredients
1/2 C. sour cream 1/4 tsp chili powder
1/4 C. ranch-style salad dressing
1/2 C. picante sauce, or to taste
Directions
1. Get a bowl, whisk: chili powder, sour cream, picante, and ranch.
2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 5 hrs.
3. Enjoy.
64 Picante Ranch
Mediterranean Prep Time: 5 mins
Ingredients
2/3 C. olive oil 1/2 tsp dried oregano
1/3 C. fresh lemon juice 1 tbsp mayonnaise
1/3 C. tahini salt and pepper to taste
1 tbsp nutritional yeast
1/4 C. tamari
1 tbsp honey
Directions
1. Process the following with a food processor until smooth: pepper, olive oil, salt, lemon
juice, mayo, tahini, oregano, yeast, honey, and tamari.
2. Place the contents in a jar or bowl with a seal or a covering of plastic and place
everything in the fridge for 5 hrs.
3. Enjoy.
Mediterranean Dressing 65
HOMEMADE
French
Prep Time: 15 mins
Total Time: 5 hrs 45 mins
Ingredients
1 C. sunflower seed oil 1/2 tsp cayenne pepper
3/4 C. white wine vinegar 1 tbsp Worcestershire sauce
1 C. white sugar 1 onion, minced
1/2 C. ketchup 2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
Directions
1. Get a bowl, mix for 2 mins: garlic, oil, onion, vinegar, Worcestershire, sugar, cayenne,
ketchup, pepper, and salt.
2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 5 hrs.
3. Enjoy.
66 Homemade French
Mediterranean Prep Time: 10 mins
Ingredients
1/2 C. tahini (sesame paste) 2 tsps minced fresh ginger root
1/2 C. olive oil 2 cloves garlic, pressed
1/2 C. water black pepper to taste
1/4 C. tamari (dark soy sauce)
2 tbsps red wine vinegar
2 tbsps lemon juice
Directions
1. Process the following in a food processor for 2 mins: pepper, tahini, garlic, olive oil, ginger,
water, lemon juice, tamari, and vinegar.
2. Place the contents in a jar or bowl with a lid or covering of plastic and place everything
in the fridge for 5 hrs.
3. Enjoy.
Ingredients
2 tbsps minced fresh ginger root 1 tbsp ketchup
1/3 C. minced onion 1/4 tsp ground black pepper
1/4 C. minced celery 1/2 C. vegetable oil
1/4 C. low-sodium soy sauce
1/2 lime, juiced
1 tbsp white sugar
Directions
1. Process the following in a food processor for 30 secs, celery, onions, and ginger.
2. Now add in: pepper, soy sauce, ketchup, sugar, and lime juice.
3. Process the mix for 30 more secs.
4. Now continue processing the mix until smooth while slowly adding in your oil.
5. Place the contents into a bowl and cover everything with some plastic.
6. Chill the dressing in the fridge for 5 hrs.
7. Enjoy.
68 Japanese Style
Tangier Prep Time: 10 mins
Ingredients
1/2 C. ketchup 1 tsp salt
1 C. vegetable oil 1/4 tsp pepper
1/4 C. mayonnaise
1/4 C. white vinegar
1/4 C. white sugar
1/4 C. diced onion
Directions
1. Process the following in a food processor for 1 min: pepper, ketchup, salt, veggie oil,
onions, mayo, sugar, and vinegar.
2. Place the mix in a bowl with a covering of plastic and place the dressing in the fridge for
2 hrs.
3. Enjoy.
Ingredients
3 tbsps extra virgin olive oil salt and pepper to taste
2 tbsps balsamic vinegar
1/2 tsp dried oregano
Directions
1. Combine the following in a small bowl: pepper, olive oil, oregano, and balsamic.
2. Enjoy at room temp.
72 Homemade Balsamic
American Prep Time: 5 mins
Ingredients
1/2 C. mayonnaise 1/2 C. diced onion (optional)
1/2 C. sour cream salt and pepper to taste
2 tsps prepared mustard
1 tbsp ketchup
1 1/2 tsps Worcestershire sauce
Directions
1. Whisk until smooth, the following, in a bowl: pepper, mayo, salt, sour cream, onions,
mustard, Worcestershire, and ketchup.
2. Place the contents in the fridge for 2 hrs with a covering of plastic wrap over the bowl.
3. Enjoy.
American Style 73
GINGER
Dressing
Prep Time: 10mins
Total Time: 10 mins
Ingredients
1 carrot, peeled and diced 2 tbsps white sugar
1 C. mayonnaise
2 tbsps ground ginger
2 tbsps soy sauce
Directions
1. Process the following in a food processor for 1 min: sugar, carrots, soy sauce, mayo, and
ginger.
2. Place the contents in a jar or bowl and with a covering of plastic and place everything in
the fridge for 3 hrs.
3. Enjoy.
74 Ginger Dressing
Homemade Prep Time: 10 mins
Ingredients
1 1/2 C. vegetable oil 1 tsp lemon juice
1 C. ketchup 1 tsp paprika
3/4 C. white sugar 1/2 tsp salt
1/2 C. vinegar
1 small onion, diced
Directions
1. Process the following in a food processor for 1 min: salt, oil, paprika, ketchup, lemon juice,
vinegar, onions, and vinegar.
2. Add everything to a bowl and place it in the fridge for 2 hrs.
3. Enjoy.
Homemade French II 75
EASY BBQ
Ranch Dressing
Prep Time: 5 mins
Total Time: 3 hrs 5 mins
Ingredients
1 C. Ranch-style salad dressing
1 C. honey barbecue sauce
Directions
1. Get a bowl, combine: bbq sauce, and ranch.
2. Place a covering of plastic over the bowl, and place the dressing the dressing in the fridge
for 3 hrs.
3. Enjoy.
Ingredients
1 C. mayonnaise 3 tbsps chili sauce
3 tsps minced onion 1 tbsp ketchup
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1 tsp dried parsley
Directions
1. Get a bowl, combine: ketchup, mayo, chili sauce, onions, parsley, Worcestershire, and
horseradish.
2. Place a covering of plastic over the bowl, and place the dressing the dressing in the fridge
for 3 hrs.
3. Enjoy.
Homemade Russian 77
APPLE
and Onion
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
Ingredients
3/4 C. white sugar 1/3 C. ketchup
1/4 C. apple cider vinegar 1 C. vegetable oil
1 tbsp Worcestershire sauce
1 C. minced onion
Directions
1. Whisk the following in a bowl: veggie oil, sugar, ketchup, vinegar, onions, and
Worcestershire.
2. Continue whisking until the sugar is mixed in.
3. Place a covering of plastic over the bowl, and place the contents in the fridge for 2 hrs.
4. Enjoy.
Ingredients
2 C. mayonnaise 1 tbsp tarragon vinegar
4 anchovy fillets, minced 1 tsp diced fresh tarragon
1 green onion, diced
2 tsps diced fresh parsley
2 tsps diced fresh chives
Directions
1. Get a bowl, whisk: tarragon, mayo, vinegar, anchovy, chives, parsley, and onions.
2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs.
3. Enjoy.
Greek Style 79
PUMPKIN
Cilantro Dressing
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Ingredients
1 1/2 C. mayonnaise 2 cloves garlic, crushed
3/4 C. canola oil 1/2 tsp salt
1/3 C. toasted pumpkin seeds 1/4 tsp freshly ground black pepper
1/4 C. distilled water 2 bunches fresh cilantro, rinsed and
1/4 C. red wine vinegar stemmed
1/4 C. crumbled Cotija cheese
2 roasted Anaheim chile peppers
Directions
1. Process the following in a food processor for 2 mins: salt, mayo, garlic, canola, chili
peppers, pumpkin, cheese, vinegar, and water.
2. Now begin combining in the cilantro and process the mix for 1 min per bunch.
3. Place the contents in a jar with a lid or a bowl with a covering of plastic and place it all in
the fridge for 2 hrs.
4. Enjoy.
Ingredients
1 C. vegetable oil 1/4 tsp Worcestershire sauce
1 (10.75 oz.) can condensed tomato soup 1/4 tsp paprika
1/2 C. packed brown sugar 1 dash hot pepper sauce
1/3 C. red wine vinegar 1 C. mayonnaise
1 tsp ground mustard
1 tsp garlic salt
1/2 tsp onion salt
1/2 tsp celery salt
Directions
1. Process the following in a food processor for 2 mins: mayo, oil, hot sauce, tomato soup,
paprika, brown sugar, Worcestershire, vinegar, celery salt, mustard, onion salt, and garlic
salt.
2. Place the mix in a bowl and cover everything in plastic.
3. Chill the dressing in the fridge before serving.
4. Enjoy.
Tomato Dressing 81
HOMEMADE
Poppyseed
Prep Time: 15 mins
Total Time: 15 mins
Ingredients
1 1/2 C. white sugar 3/4 C. white vinegar
2 tsps dry mustard powder 3 tbsps onion juice
2 C. vegetable oil
3 tbsps poppy seeds
2 tsps salt
Directions
1. Add the following to a jar: onion juice, sugar, vinegar, mustard, salt, veggie oil, and poppy.
2. Close the jar tightly and shake it for 1 min.
3. Place the jar in the fridge until chilled then shake the dressing one more time before
serving.
4. Enjoy.
84 Homemade Poppyseed
Mexican Prep Time: 15 mins
Ingredients
3 tomatillos, husked and quartered 1 (16 oz.) container fat-free sour cream
1/2 bunch cilantro 2 (1 oz.) packages ranch dressing mix
2 pickled jalapeno peppers
Directions
1. Blend the following in a blender for 1 min: jalapenos, cilantro, and tomatillos.
2. Now get a bowl, combine: ranch dressing, and sour cream.
3. Add in your green sauce, a quarter of your jalapeno mix, and stir everything together.
4. Taste the dressing and add more ranch mix (if necessary) then stir.
5. Continue to add in the jalapeno mix until the dressing suits your tastes.
6. Enjoy.
Mexican Style 85
CINNAMON
Orange Dressing
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
1 (8 oz.) package cream cheese, at room 3/4 tsp ground cinnamon
temperature
1/3 C. orange juice
1 tbsp honey
2 tsps grated orange zest
Directions
1. Get a bowl, whisk: cinnamon, cheese, orange zest, honey, and orange juice.
2. Chill the mix in the fridge.
3. Enjoy.
Ingredients
1/4 C. ripe avocado 1/8 tsp dried parsley
1/4 C. mayonnaise 1 pinch dried dill weed
1/4 C. sour cream 1/8 tsp onion powder
1 tbsp buttermilk 1 pinch garlic powder
1 1/2 tsps distilled white vinegar
1/8 tsp salt
Directions
1. Get a bowl, combine: garlic powder, vinegar, onion powder, mayo, salt, buttermilk, dill, sour
cream, parsley, and mashed avocado.
2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs.
3. Enjoy.
Creamy Avocado 87
RUSTIC
Dressing
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
1 tbsp Dijon mustard 1/8 tsp celery seed
2 tbsps white sugar 1/8 tsp red pepper flakes
1/3 C. white vinegar 1/2 tsp cracked black pepper
1 clove garlic 3/4 tsp dried tarragon
1 tsp salt 2 tsps brown mustard seed
1 tsp xanthan gum
1/3 C. vegetable oil
3/4 C. water
Directions
1. Puree the following in a food processor for 1 min: salt, Dijon, garlic clove, sugar, and
vinegar.
2. Add in the xanthan and process for 20 more secs.
3. Now continue pulsing while adding the veggie oil and the water.
4. Once the oil and water is combined add: mustard seed, celery seed, tarragon, red pepper,
and black pepper.
5. Pulse the mix a few more times.
6. Enjoy chilled.
88 Rustic Dressing
Green Prep Time: 10 mins
Ingredients
3/4 C. canola oil 2 tsps salt
1/4 C. cider vinegar 1 tsp ground black pepper
2 cloves garlic, halved
2 tsps white sugar
2 tsps dry mustard
Directions
1. Get a bowl, whisk: black pepper, canola, salt, vinegar, dry mustard, sugar, and garlic.
2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs.
3. Enjoy.
Green Dressing 89
APPLES
and Dijon Dressing
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
1/4 C. cranberry sauce 1/4 C. apple cider vinegar
1/4 C. Dijon mustard 1/4 C. walnut oil
1 clove garlic, peeled 1 C. vegetable oil
salt and ground black pepper to taste
1/4 C. rice vinegar
Directions
1. Puree the following in a food processor for 1 min: apple cider vinegar, cranberry sauce,
rice vinegar, Dijon, black pepper, salt, and garlic.
2. Continue pulsing while adding in the walnuts and veggie oil for 60 more secs.
3. Enjoy chilled.
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