Salad Dressing

Ingredients:
1 C canola oil           

1/2 C vinegar           

3 T sugar                  

1 t dry mustard        

1 t paprika

1 T Worcestershire sauce

 2 t salt 

1/4 t black pepper 

1/4 t garlic powder 

Directions:

1. Whisk really well and refrigerate

2. When ready to use, shake or whisk it well again

3. Keeps well refrigerator for about one week

Christmas Salad (for any season or time)

Ingredients:
Butter lettuce
Dried Cranberry Pomegranate
Mandarin oranges
Sliced almonds
Angel Hair Pasta
Marzetti's Sweet and Sour Dressing
Salt and Pepper

Directions:
1. Decide total quantity neeeded
2. Prepare above ingredients (cook Angel Hair Pasta)
3. Mix all ingredients and marinate in Marzetti’s Sweet and Sour Dressing
4. Chill for 30 mins

Marzetti Sweet and Sour Dressing
1 cup vegetable oil
2/3 cup white sugar
1/3 cup distilled white vinegar
1/4 small onion, finely diced
1 teaspoon salt
3/4 teaspoon dry mustard
1/2 teaspoon celery seed
Mix all ingredients together and chill

Tortellini Salad - Alcorne Style

Ingredients:
1 each fresh Spinach and Cheese Tortellini 
2 tomatoes
1 small or one-half large onion
Pickled banana peppers (save the juice)
Smoked turkey sausage cubed
Swiss cheese cubed
Oil and pickled pepper juice with seasonings
Salt, pepper, garlic powder
Fresh herbs - thyme and oregano
Cucumber (optional)

Directions:
Prepare Tortellini according to directions
Slice, cube or dice ingredients as appropriate
Mix all ingredients together
Quantities of Sausage, Cheese, Peppers are a personal choice
Seasonings amounts to taste

Ginger's Broccoli Salad

Ingredients:
4C Broccoli Flowerettes - raw
8 Slices of Bacon - cooked and crumbled
1/4 C Raisins
1/2 C Chopped Onion
1/2 C Walnuts - optional
1 C of Dressing (1C Mayonaise, 1/4 C of Sugar and 1 Tbps Vinegar of choice)

Directions: Combine all ingredients (at the last minute) and serve.

Eat Your Greens - the Right Ones

Eating salad is good for you — but not all salad greens are created equal. When you're selecting the base for your salad, the darker the color and more variety in your bowl, the better for packing the most nutritional punch into your meal. All high in vitamins A, C and K. Get the most benefit by making your own greens 'mix' with several dark leafed greens.

Here are the top nutrition-packed greens you can (and should) eat:
1. Kale ... and truly one of the best cancer-fighting vegetables you can eat
2. Spinach ... the darker the better, it contains more folic acid than most
3. Swiss Chard ... one of the healthiest greens you don't eat
4. Watercress ... more nutrition than Romaine and Leaf Lettuce
5. Romaine ... a good additional source of folic acid

Note: nowhere is mentioned Iceberg Lettuce ... hmmm
Read The Best Salad Greens

Asparagus and Shrimp Salad (4 Stars)

Ingredients
12 Ounces asparagus trimmed - cut into bite-size pieces
16 ounces large shrimp cleaned
1 yellow or red sweet pepper cored, seeded and cut into 2 inch strips
1 Tablespoon chopped garlic
2 Tablespoons olive oil
1/2 Teaspoon black pepper
1/2 Teaspoon sea salt
4 cups chopped Romaine lettuce
1 green onion chopped
..............................................
Dressing:
Juice of one large lemon
1/4 Cup olive oil
2 teaspoons sugar
1 Tablespoon white vinegar
1 Teaspoon Dijon mustard
1/2 Teaspoon sea salt

Directions:
1. Preheat oven to 400 degrees. 
2. Line a baking pan with foil or parchment paper.
3. Put the asparagus, shrimp and sweet pepper in a large bowl. 
4. Add the chopped garlic, 1 tablespoon olive oil, black pepper and 1/2 tablespoon salt. Mix well. 
5. Pour the shrimp mixture into the baking pan.
6. Bake for 15 minutes or until asparagus is tender and shrimp are pink.
7. While shrimp are roasting, arrange Romaine lettuce on plates. 
8. Add half the chopped green onion and reserve on top of salads.
9. Whisk all the dressing ingredients together in a small bowl. 
10. After shrimp and veggies are cooked, mix them well with the dressing.
Top each plate of Romaine lettuce with some of the shrimp mixtures. Garnish with remaining green onion.

Roasted Veggie Salad (and more)

Great salad recipe: with additions, became a nice low carb veggie dinner. Check out Roasted Veggie Salad. We ...
1. added broccoli & cut zucchini spears (3" length-wise)
2. marinated veggies and shrimp in Italian dressing
3. heated pre-cooked shrimp (in pan used for croutons)
4. added garlic powder and parmesan when browning croutons
5. sprinkle finished platter with grated Parmesan/Romano

Next time add: 1) cauliflower & snow peas; 2) slices of (regular) tomato for 'juice' and 3) some pepper to taste