Green Pea Salad

• 1/3 cup Sour Cream
• 1 Tablespoon Mayonnaise
• Salt And Pepper (to taste)
• 1 Tablespoon White Vinegar
• 4 cups Frozen Green Peas, Almost Totally Thawed
• 1 slice ham diced or 1/2 pound bacon cooked crisp and chopped
• 1/2 Small Red Onion, Sliced Thin (or chopped)
• 1 1/2 cup Cheddar Cheese diced into small cubes

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Taste for season. Add dill or parsley if you wish.

Mix Salad ingredients together gently. Add dressing. Cover with plastic wrap and refrigerate a few hours before serving

Creamy Cole Slaw

• 1 (14oz) package coleslaw mix
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup sugar
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery Salt

Place slaw mix in large bowl. In a small bowl combine remaining ingredients, stir until well blended. Pour over slaw mix. Toss to coat. Refrigerate.  (approx 6 servings)

Popcorn Salad

Salad Ingredients:

• 1 bag of Old Dutch White Gourmet Popcorn (This brand works best)
• 2 bunches of green onions, chopped
• 2 cups of celery, chopped (about 4 stalks)
• 2 cans of sliced water chestnuts, chopped
• 2 pounds cooked bacon, crumbled
• 2 cups of shredded Cheddar Cheese

Dressing:

• 2 cups mayonnaise
• 2/3 cup sugar
• 2 tablespoons vinegar

Mix mayonnaise, sugar and vinegar. Set aside.
In a very large bowl mix salad ingredients.  Right before serving fold in dressing mixture.

Apple Salad

• 6 small tart apples -I used Granny Smith (cored and diced)
• 3 -1.5 oz candy bars either Snickers, Take 5 or Nutrageous (chopped)
• 8 oz of whipped cream topping or whip it yourself fresh
• 1 sm box instant vanilla pudding
• 1 cup milk

Toss the cored, diced apples with the chopped candy bars. Fold in whip cream. Refrigerate and serve when ready. Does it get more simple then that?

Chickpea Garden Salad

Prepare marinade in advance:

• 2 Tablespoons Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1 can Chickpea's (rinsed and drained well)

Salad:

• 1 ½ Cup diced tomato (2 large or 4 small)
• 1½ Cup diced cucumber seeded with skin on (1 large or two small)
• 3 Tablespoons dry oregano
• 1 package crumbled feta cheese (about ½ cup)
• salt and pepper to taste
• 4 Tablespoons Italian Dressing

Rinse chickpeas well drain and remove loose skins. Mix Balsamic Vinegar and EVOO in 1 quart size zip lock bag. Add chickpeas and marinade at least 6 hours (the longer the better).
Dice tomatoes and put them in colander to drain while you prepare the other ingredients. Slice cucumbers in half lengthwise scraping seeds from the center. Slice each half in half, and in half again. Then dice into small pieces. Mix tomatoes and cucumbers together. Add oregano and chickpeas. Toss. Just before serving add feta cheese and dressing. Then salt and pepper to taste.

Tuna Salad

• 12 ounces albacore tuna
• ½ medium red onion (minced)
• 3 ½ tablespoons mayonnaise
• Pinch of pepper
• 2 teaspoons capers (drained)
• ¼ teaspoon chopped fresh dill (dry is fine too)
• 2 Tablespoons roasted sunflower seeds

Mix until all ingredients are well incorporated but tuna remains chunky. Makes 2 - 3 sandwiches or salads
To roast sunflower seeds: 1 cup salt free sunflower seeds mixed with 1 teaspoon low sodium soy sauce (just enough to moisten) With slotted spoon transfer seeds to cookie sheet covered with parchment. bake in a preheated 325ºF oven for about 15-20 minutes or until seeds look dark brown but are not sticky. Let cool.

Torellini Pasta Salad & Pesto Sauce

This is a great pasta to make in large quantities for parties. The fact that it doesn't have to be chilled is another plus.

• 1 bag dry cheese filled tortellini  Cooked per directions
• 2 or3  diced sweet peppers of various colors (red, yellow, orange)
• 2 stalks celery, diced
• 1 medium sweet onion, diced
• 2 cups firm tomatoes, diced (roma tomatoes diced or grape tomatoes cut in half are good)
• 1 can sliced black olives
• 2 to 3 cups home made or store bought basil pesto
• ¼ cup pasta water to thin pesto if needed
• 1 cup toasted pine nuts (optional)
• 1 cup grated Parmesan cheese for topping (optional)
• 1 cup fresh basil, chopped (optional)

Chop fresh ingredients while preparing pasta.  Mix all ingredients gently folding in pesto until everything is well coated.  Serve chilled.
PESTO 

• approximately 2 cups packed fresh basil leaves
• 3 cloves garlic
•  1/3 cup pine nuts
• salt and pepper to taste
• approximately 1/2 cup Olive oil or more to desired consistency
• 1/2 cup Parmesan cheese (if using in a dish immediately otherwise leave it out)

Put all ingredients except olive oil into food processor. Pulse until chopped fine. Drizzle in Olive oil until desired consistency.

Broccoli Salad

• 1 large head broccoli cut into bite sized florets &
• 4 pieces of bacon cooked crisp drained and crumbled
• ¼ cup sunflower meats
• ½ cup shredded sharp cheddar cheese
• 1/4 cup raisins (optional)

Steam broccoli florets just until bright green color and still fresh crisp (about 3 minutes) then let cool. Prepare bacon, drain and crumble.  Mix all ingredients together and chill while preparing dressing.
Dressing

• 1 cup mayonnaise
• 1/ 8 to 1/4 cup sugar (scant measure)
• 1 Tablespoon white vinegar
• Salt (omit if using salted sunflower seeds)
• Pepper

Mix all ingredients and chill until ready to serve.  Serves 4

[Note: Reserve broccoli stems for slaw.  Cut off tough ends and peal where the leaf come off the stem as they get tough too.  shred with a carrot or two, chop 1/2 bunch scallion make into Chinese Slaw recipe, halved]

Dad's Favorite Potato Salad

• 3 pounds small red potatoes (cut into bite sized pieces)
• ½ pound bacon (cooked, drained and crumbled)
• 2 celery stalks (chopped)
• 1 large onion (diced)
• 9 hard boiled eggs (sliced)
• 2 cups Hellman’s Light Mayonnaise
• 1 – 2 tablespoon(s) stone ground mustard
• 1 (or less) tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh dill chopped

Fry bacon until crispy, drain and let sit until cool. Crumble and set aside. Fill large pan 3/4 of the way with cold water. Chop red potatoes into bite sized pieces placing immediately into water. Heat on high until boiling. Cook for 7 – 10 minutes until pieces are firm but tender. Remove from heat and drain. Let cool. At the same time cook hard boiled 9 eggs placing them in pan of water, heating until boiling. Boil for ten minutes. Immediately remove from heat plunging them into cold water. Drain and refrigerate. Meanwhile chop celery and onion place in large bowl. Set Aside.
In small bowl mix mayonnaise with mustard, salt, pepper, paprika and dill. Add sugar to taste.
When all ingredients are cooled peel 6 eggs and chop. Toss celery, onion, bacon, potatoes and eggs with mayonnaise mixture. Transfer to serving bowl. Slice last 3 eggs and place on top of salad. Sprinkle with more paprika for garnish. Refrigerate until cold.

Spinach Salad with Warm Bacon Dressing

• 4 large handfuls spinach (rinsed & dried)
• 2 large eggs (hard boiled)
• 8 pieces crispy bacon (chopped) (reserve fat)
• 4 Large white mushrooms (sliced)
• 1 small red onion (sliced thin)

Dressing:

• 3 tablespoons bacon fat (or combine fat with olive oil for 3 tablespoons)
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt
• Pepper

Remove the stems from the spinach and wash, drain and pat dry.
Place in large mixing bowl and set aside.
Hard boil the eggs and cook the bacon until crisp.
Reserve 3 Tablespoons of bacon fat. (I reserve 1 Tablespoon bacon fat  and add extra virgin olive oil for the rest).
Slice mushrooms (hint: the egg slicer works well on mushrooms too) and onion.
Add to spinach and toss.
Peel and slice eggs, crumble bacon.
In small saucepan on low heat whisk bacon fat (olive oil) with vinegar, sugar and Dijon mustard.
Season with salt and pepper.
Drizzle warm dressing over spinach. Toss.
Top with sliced eggs and crumbled bacon.

Parmesan Vegetable Salad

SALAD:

• 2 Cups Cauliflower
• 2 Cups Broccoli
• 1 Small Red Onion (sliced thin)
• 1/2 head ice burg lettuce
• 1/2 pound bacon (cook crisp and crumbled)
• 1 Cup seasoned croutons

Toss together the vegetables leaving the bacon and croutons set aside for later.
Mix dressing.
DRESSING:

• 1 Cup Mayonnaise
• 2 Tablespoons Sugar
• 1/4 teaspoon Basil
• 1/4 Cup + 1 Tablespoon Parmesan Cheese
• 1 1/2 teaspoon Parsley

Add all ingredients to a small bowl.
Mix until well blended.
Add to vegetables and toss until coated.
Just before you’re ready to serve sprinkle with Bacon and Croutons. Toss & Serve.

Chinese Slaw

Salad:

• 1 package broccoli slaw or 1 package cole slaw.
• 1 pkg Ramen noodles (oriental)
• 1/2 cup sunflower seeds (unsalted)
• 1/2 cup slivered almonds
• 1 bunch scallions (chopped using some of the green)

Sauce:

• 1/2 cup olive oil
• 1 Tablespoon sesame oil (optional)
• 1/4 Cup sugar
• 3 Tablespoons Rice Vinegar (white vinegar is okay too)
• 1 package seasoning from Ramen noodle package.

Add 1 Tablespoon olive oil to a frying pan.
Toast crushed Ramen noodles with almonds in a frying pan, tossing often so the almonds don't burn, until golden brown.
Remove from heat.
Add sunflower seeds.
Cool. In a large bowl toss cole slaw and scallions.
Add cooled noodle mixture and toss.
Set aside
Whisk together sauce ingredients.Reserve.
Pour over salad and toss just before serving. (serves 4)

Honey Mustard Chicken Salad

• 3 cups chicken breasts cooked & diced
• 1/2 cup yellow mustard
• 1/2 cup mayonnaise or Miracle Whip
• 1/4 to 1/2 cup local honey
• 1/2 cup chopped roasted cashew nuts (optional)
• salt & pepper to taste

Mix mustard, mayonnaise and honey together, adjusting honey to taste.
Fold diced chicken into sauce until well blended.
Salt and pepper to taste.
Just before serving fold in cashew nuts until well blended.
Keep refrigerated.

**This also works well as a cracker spread, or filling for baked wonton wraps.
For wraps: Preheat oven to 350ºF.  Spray mini muffin pan with non stick cooking spray. Place 1 wonton wrapper in each muffin cup. The wrapper edges may extend beyond the muffin tin cup and may need to be folded slightly. Bake 15 - 20 minutes until edges are golden brown and filling is heated through.