Shrimp and Dungness Crab Louie

Ingredients:

1/2 lbs. lump crabmeat (Dungeness if you want to be traditional) or bay shrimp

2/3rds of a head of bibb or Boston lettuce

1 avocado, halved, pitted and peeled

1 small tomato, cut into wedges, or a few cherry tomatoes

1 hard-boiled egg

Classic Louie Dressing

Arrange the lettuce on a plate, a few large leaves on the bottom with the smaller ones torn up on top. Arrange wedges of avocado, sliced or wedges of egg, and wedges of tomato or cherry tomato around the edge in an attractive fashion. Mound the shrimp or crab in the center. Serve with the dressing in a pitcher on the side. Serves 1 or 2.

. Louie Dressing:

1 c. mayonnaise

1 tbsp. lemon juice

1/2 c. chili sauce

1/4 tsp. Worcestershire sauce

1 tbsp. grated onion 1 tsp. sweet pickle relish

1 tsp. minced green pepper Salt & pepper to taste

Taco Salad

Ingredients:

12 individual leafs of lettuce

1 lb. ground beef (90%)

1 envelope taco seasoning mix

refried beans

1 head of lettuce, cut in long lengthwise strips

3-4 sliced scallions

3-4 diced fresh tomatoes

1 cup shredded cheddar cheese

1 cup corn chips

salsa <.i>Sour Crea

Cilentro Chopped

tortilla bowls (optional)

Instructions

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside. At the same time, heat refried beans in sauce pan. Set aside.>/P>

Build in order:

Line plate or platter with leafs of lettuce

Spoon refried beans, spread covering the bottom of plate.

Spoon taco meat covering beans.

Double layer corn chips around the edge of plate or platter.

Chopped Lettuce

Salsa

T\tomatoes

green onions

top with sour cream, sprinke with cilentro.

serve immediately with additional corn chips

Guacamole Salad

Ingredients

4 to 5 medium tomatoes, peeled, seeded and diced*

1/2 medium-size onion, finely minced

1 chile pepper of your choice, finely minced

Coarse salt to taste

2 to 3 tablespoons lime juice (for sprinkling over the avocadoes)

4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces

1 bunch finely chopped fresh cilantro

Instructions:

In a large bowl, combine tomatoes, onion, chile pepper, and salt. Gently combine avocado and cilantro.

Guacamole is best served right after it is made. If you can not serve it immediately after making, cover with plastic wrap and refrigerate until ready to be served (can be stored in the refrigerator for up to 2 to 3 hours). Let come to room temperature before serving.

Caesar Salad

Ingredients:

Croutons:

2 large garlic cloves

Pinch of salt

3 tablespoons virgin olive oil

2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

Salad:

1 large egg

1 teaspoon Worcestershire sauce

3 tablespoons fresh lemon juice

1 medium garlic clove, crushed

1 pinch salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons anchovy paste or 4 flat anchovies

1 teaspoon capers

1 teaspoon Dijon mustard

1/3 cup virgin olive oil

2 medium heads of romaine lettuce -- outer leaves removed

1/3 cup Parmesan cheese -- grated

Instrutions;

croutons

Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.

Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

Crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.

Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.

Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Fresh Fruit Salad w/Mint

Ingredients:

1 papaya or mango

1 cup strawberries

2 kiwis

1 banana

2 navel oranges

3 tablespoons honey

1 tablespoon Grand Marnier, optional

3 to 5 sprigs fresh mint

1 cup raspberries or blueberries

Instructions

Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.

Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange. Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.

Serve.

Potato Salad

Ingredients:

4 lbs red potato

5 hard-boiled eggs, separated

1 teaspoon salt, divided

3 green onions, sliced

1 cup mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon prepared mustard

1/2 teaspoon pepper

1/2 teaspoon celery seed

Instructions:

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.

Peel potatoes and cut into 1 inch pieces.

Chop egg whites.

In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.

Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo,

Pickle relish, mustard, pepper, and celery seed; stirring until well blended.

Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.

Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Cole Slaw

Ingredients

1 head green cabbage (9-10 cups)

1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)

2-4 green onions (or to taste)

2 teaspoons celery seeds (optional, or to taste)

DRESSING:

1 cup mayonnaise (Hellman's is best, do not use salad dressing)

1/3 cup half-and-half cream

1/3 cup buttermilk

2-3 tablespoons white vinegar

3 tablespoons fresh lemon juice (use fresh only not bottled)

1/3 cup white sugar, plus

2 tablespoons white sugar

1/2-1 teaspoon garlic powder

1 teaspoon seasoning salt or white salt (or to taste)

1/2 teaspoon fresh ground black pepper (or to taste)

Instructions:

In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.

Transfer to a large mixing bowl.

With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.

Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.

Mix the three veggies all together with a wooden spoon.

To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.

Pour over the veggies in the bowl, and mix well to combine.

Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavours

Cheese Tortellini Pesto Pasta Salad

Ingredients:

1 (14 ounce) can artichoke hearts, drained, quartered

1 (10 ounce) cont. grape tomatoes, halved lengthwise

1 (6 ounce) can medium black olives, drained, sliced in half lengthwise

1 green bell pepper, diced

1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)

1/3 cup olive oil, more if needed

1/4 cup parmesan cheese, the kind in the can

1 (8 ounce) jar basil pesto

1/2 teaspoon salt, more if needed

2 teaspoons minced garlic

12 ounces mozzarella cheese, cubed

8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Instructions:

Cook pastas, set aside to drain and cool a bit.

2In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.

Gently fold in pastas well.

Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.

Serve immediately, or refrigerate.

If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving.

This salad is best, though, room temp, or even slightly warm.

Creamy Garden Cucumber Salad

Instructions:

Salad

2 medium cucumbers, peeled and sliced

4 green onions, thinly sliced

3 small tomatoes, chopped

6-8 radishes, thinly sliced

2 tablespoons chopped fresh parsley

Dressing

1/4 cup sour cream

1/4 teaspoon German mustard

2 tablespoons minced fresh dill weed

1 tablespoon white wine vinegar

1 tablespoon milk

1/2 teaspoon salt (or to taste)

1/2 teaspoon white pepper (or to taste)

Instructions:

Combine salad ingredients in a medium bowl

.

Combine dressing ingredients in a small bowl, mixing well.

Toss together dressing with salad and allow to marinate for several hours before serving

Greek Tomato Salad.

Ingredients:

4 fresh tomatoes, chopped

1 cucumber, peeled and chopped

1 green bell pepper, cut into 1/2 ",pieces

1/2 cup chopped red onion

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 tablespoon chopped fresh oregano

1/4 cup kalamata olive

1/2 cup feta cheese, crumbled (I use the fat free type)

Instructions:

Mix together vinegars, oil, salt and oregano.

Add other ingredients.

Marinate several hours in refrigerator to allow flavors to blend.

Serve.

Three Bean Salad

Ingredients:

1/4 cup boiled kidney beans (rajma)

1/2 cup boiled chick peas (kabuli chana)

1/2 cup boiled butter beans (lima beans or pavta)

2 spring onions, finely chopped

1 tomato, deseeded and cut into small cubes

1/4 cup mozzarella cheese or cheese, cut into 12 mm. (1/2") cubes

1 cup iceberg lettuce, torn into pieces

Dressing

1 1/2 tablespoons tomato ketchup

3 tablespoons olive oil

1/4 teaspoon dried oregano

salt and freshly ground pepper to taste

Instructions:

Place lettuce on plates, mound salad mixture, serve.

Fresh Fruit Apple Jello Salad

Ingredients:

Fresh Fruit Jello Salad

Instructions:

2 cups boiling water

6 ounce pkg. apple jello

1 envelope unflavored gelatin

1/4 cup water

3/4 cup sugar

5 or 6 peaches, sliced and sweetened

1 1/2 cup sliced green grapes

4 oranges, sectioned

3 pears, diced

3 bananas, diced

1 cantaloupe, cut into balls

1 basket blueberries

Juice from the fresh fruit

1/2 pint whipping cream, whipped and sweetened

Mayonnaise to taste

Instructions:

Pour boiling water over the apple jello. Add unflavored gelatin which has been softened in 1/4 cup water. Stir until dissolved.

Add sugar and fruit to gelatin. Add enough water to fruit juices to make 2 cupsand stir into gelatin mixture. Pour into favorite molds and chill until set.

Combine the whipped cream and mayo for dressing. When ready to serve, unmold salad and top with the dressing

Chef's Salad

Ingredients:.

Ingredients

8 oz bacon pieces

6 oz Ham strips

6 oz Smoked turkey strips

6 oz Roast beef strips

4 oz domestic mushrooms(Sliced)

3 oz Roquefort (carumbled)

6 oz yellow cheese strips or chunks 2 ripe avocados thin sliced

1 Ice berg lettuce, outer leaves removed

1 Onion lettuce, outer leaves removed

1 Bib lettuce

4 oz Watercress, stalks removed

1/2 Romaine Lettuce

4 spring onions, finely chopped

6 oz Spinach

6 oz Cucumber wheels

6 oz Radishes sliced

2 Boiled Eggs quartered

1 dozen cherry tomatoes

6 oz croutons

And, your favorite dressing

Instructions:

Wash and tear all leaf lettuces and spin dry. Evenly divide and place in large salad bowls. Using the remaining ingredients,arrange evenly and be creative.

 Classic Cobb Salad

Cobb Salad

Ingredients:

1/2 head of iceberg lettuce

1/2 bunch watercress

1 small bunch chicory

1/2 head romaine

2 medium-sized tomatoes, peeled

2 breasts of boiled roasting chicken

6 strips crisp bacon

1 avocado

2 red bell peppers (Julienne)

3 hard-cooked eggs

2 tbs. chopped green onions

1 English cucumber (chopped)

1 cup of garlic and herb croutons

1/2 cup fine grated imported Roquefort cheese

1 cup chopped Cheddar cheese

1 cup chopped white cheese

Cut finely lettuce, watercress, chicory, and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, coursely chopped, and arrange in a strip across the salad. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut cheeses, avocado and cucumbers in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, croutons and chopped green onions. Just before serving. sprinkle roqueford cheese crumbles over salad and add thoroughly with Italian or Vinegar and Oil Dressing. Serves 4-6.Oriental Chicken Salad

Ingredients:

,P>INGREDIENTS:

4 chicken breasts, boneless skinless

8 oz canned water chestnuts, drained and sliced

3 green onions finely chopped

1/4 cup sesame seeds, toasted

1/3 cup sliced almonds, toasted

1 tbsp poppy seed dressing (see below)

3 oz chow mein noodles

1 medium lettuce Poppy Seed Dressing*

4 tbsp sugar

4 tbsp cider vinegar

1 tsp salt

1/2 cup vegetable oil

1/2 tbsp poppy seeds

Instructions:

Cook chicken in boiling water

Drain when chicken is cooked (white colour)

Break chicken into small pieces

In a large bowl, mix chicken, water chestnuts, green onions, sesame seed, and almonds

Pour dressing over chicken mixture and toss well Refrigerate until chilled, about 2 hours At serving time, break lettuce into small pieces ix chicken mixture with lettuce and topped with noodles To prepare the dressing, put all ingredients in a pint jar. Shake to mix well.

Rare Steak Salad

Ingredients:

3/4 cup Italian salad dressing

2 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1/8 tsp. pepper

1 lb. boneless beef sirloin 

1 red bell pepper, sliced

1 cup sliced mushrooms

6 cups mixed salad greens

Instructions:

 

Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.

Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 3-5 minutes, (Rare) turning once..

Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.

Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings

Spinach Salad

Ingredients:

2/3 lb fresh baby spinach

Honey Mustard Dressing

1 oz Garlic (chopped)

2 oz feta cheese, crumbled

4 tsp romano cheese, grated

2 tbsp Cauliflower rosettes

2 tbsp Brocolli rosettes

2 tbsp toasted pecans, roughly chopped

3 medium domestic mushrooms, sliced

salt and pepper to taste

Instructions:

Lightly toast pecans.

Place all ingredients in a large bowl and drizzle with honey mustard dressing. Sprinkle with chopped garlic, salt and pepper to taste.

Albacore Tuna Stuffed Avacado Salad

Ingredients:

2 Large Ripe Avacados cut in half and pitted.

8 ounces Solid Albacore Tuna, drained.

1 (8-ounce) package cream cheese, softened

2 1/2 tablespoons mayonnaise

1/4 cup finely chopped iceberg lettuce

1/4 cup chopped black olives

1/8 teaspoon garlic powder

1/2 teaspoon paprika

1/8 teaspoon ground black pepper

Instructions:

In a medium sized bowl, combine tuna, cream cheese, mayonnaise, lettuce, olives and garlic powder; stir well.

Spoon tuna mixture into avocado halves and sprinkle with paprika and pepper. Serve on Leaf lettuce and with Sliced Ripe Tomatoes. Refrigerate for 30 minutes before serving.