Salads

SALADS

CAESAR SALAD
1 head Romaine lettuce (feel free to use other kinds too)
2 C. croutons (recipe below)
Caesar Dressing (follows)
Grated Parmesan Cheese (I prefer the canned over the fresh)
Tear lettuce into pieces. Pour dressing over all and toss. Sprinkle additional
parmesan cheese over salad. Top with croutons.
Dressing
1 tsp. capers
1 tsp. minced garlic
2 Tbs. Parmesan cheese (fresh or canned)
1/2 C. mayonnaise (can use low fat)
1/4 C. plain yogurt (can use low fat)
1 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1/2 tsp. worcestershire sauce
1 Tbs. canola or olive oil
Ground pepper to taste
In food processor or blender, place all ingredients and process until smooth. Cover
and refrigerate until ready to use. Makes about 1 1/4 cup.
Croutons
4-5 slices French bread
Vegetable oil cooking spray (or melted butter if you're too thin)
dill weed
garlic powder
parmesan cheese (the canned kind)
Cut bread into 1/2 - 1 inch cubes. Spread in 13" X 9" pan. Spray generously with non
stick vegetable oil spray. Sprinkle each of the dill weed, garlic powder and parmesan
cheese over the cubes. I don't measure, I just sprinkle. Toast in 350 degree oven
15 minutes or until nicely browned. Stir once midway through cooking.

CHICKEN WITH TARRAGON CAPER DRESSING
1/2 C. mayonnaise
2 Tbs. white wine vinegar
2 Tbs. chopped onions
2 tsp. dried tarragon
1 1/2 Tbs. drained capers
2 Tbs. olive oil
4 boneless skinless chicken breasts grilled to taste (see Fajita or Grilled or Roasted
Chicken)
8 C. salad greens
1 sliced and grilled red bell pepper (optional)

1. Mix first 6 ingredients in blender.
2. Slice chicken and place on top of greens.
3. Drizzle dressing over chicken and greens.
4. Garnish with grilled or pan fried red bell pepper if using.

PASTA SALAD
This is a good pot luck dish.
1 pound multi colored spiral noodles (rotini I think it's called)
1 clove garlic
2 tbs. fresh parsley
9 tbs. olive oil
3 C. broccoli flowerettes, lightly steamed
1/2 C. chopped red onion
5 oz. sliced pepperoni
1 4 oz. jar pimento
1 6 oz. can sliced black olives, drained
1 tbs. Dijon mustard
1/4 C. red wine vinegar
pinch pepper
1/2 C. parmesan cheese
1 tsp. sugar
1/2 tsp. salt

1. Cook pasta. Drain and chill in ice water. Drain. Place in 1 gallon size sip lock
bag. Add 1 tbs. olive oil, refrigerate.
2. Chill blanched broccoli in ice water, drain.
3. Pour pasta into dutch over or other large container. Mix with broccoli, red onion,
pepperoni, pimentos and olives.
4. Mix following in food processor or blender: mustard, vinegar, sugar, salt, pepper,
garlic, and parsley. Puree. While blending, pour in remaining olive oil (1/2 C.)
through hole in top.
5. Mix parmesan cheese in with pasta. Pour dressing over all and mix well.

VEGETABLE SALAD
This is a lot of work but so worth it! Make it your meal.
1/2 C. chopped broccoli. lightly steamed
1/2 C. carrot slices (thick julienne), steamed 10 minutes
1/4 c. chopped Vidalia onion
2-3 Tbs. mayonnaise (use light if you wish)
1 hard boiled egg, chopped
2 cups lettuce
1/4 C. pecan halves (toasted)
Salad Dressing of choice (I prefer Italian - see my recipe)
All measurements are guesses. Just eyeball it. Add more or less of any ingredient.
This will serve 1. Increase amounts for more than one.

1. Mix broccoli with onion, egg and mayonnaise. Blend Well.
2. Tear lettuce onto plate. Top with broccoli mixture
3. Sprinkle with carrots and pecans. Top with Salad Dressing.

SEAFOOD SALAD
Mix 1 pound imitation crab with 1/2 - 1 C. chopped celery and mayonnaise to taste.
Add this mixture to Vegetable Salad Below. Just pile it beside the broccoli mixture.