Fresh Broccoli Salad

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and
meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an
extra head of broccoli, if you like.

Prep: 15 mins
Cook: 15 mins Ingredients
Total: 30 mins 2 heads fresh broccoli
Servings: 9 1 red onion
Yield: 8 to 10 servings ½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar
Directions
Step 1
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Step 2
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon,
raisins, your favorite nuts and mix well.
Step 3
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad,
let chill and serve.

Nutrition Facts
Per Serving: 374 calories; protein 7.3g; carbohydrates 28.5g; fat 27.2g; cholesterol 18.3mg;
sodium 352.9mg.

Vermicelli Salad
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it
gives the salad that special 'fresh' zing. My family loves it.

Prep: 15 mins Ingredients

Cook: 15 mins 8 ounces vermicelli pasta
Additional: 13 hrs 20 mins 1 tomato, chopped
Total: 13 hrs 50 mins ½ cup chopped green bell pepper
Servings: 6 1 (6 ounce) can sliced black olives
Yield: 6 servings ½ cup chopped red onion
2 tablespoons salad seasoning mix
Directions ½ cup zesty Italian dressing
Step 1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Step 2
In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
Step 3
Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently.
Refrigerate 4 hours or overnight to blend flavors.

Nutrition Facts
Per Serving: 260 calories; protein 6.3g; carbohydrates 33.3g; fat 12g; cholesterol 0.9mg;
sodium 778.7

Cranberry Salad

This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and
creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!
Ingredients
Prep: 20 mins 1 (12 ounce) package fresh cranberries, finely chopped
Additional: 3hrs ½ cup white sugar
Total: 3hrs 20 mins 2 cups chopped apples
Servings: 10 1 cup miniature marshmallows
Yield: 10 servings ½ cup chopped pecans
½ cup vanilla yogurt
1 cup frozen whipped topping (such as Cool Whip®), thawed
Directions
Step 1
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for
3 hours.
Step 2
After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped
topping; fold into cranberry salad. Serve immediately.

Nutrition Facts
Per Serving: 157 calories; protein 1.4g; carbohydrates 25.8g; fat 6.1g; cholesterol 0.6mg;
sodium 17.1mg.

Cilantro-Lime Steak Salad

Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.

Prep: 20 mins Ingredients

Dressing:
Cook: 6 mins
2 teaspoons seeded and minced jalapeno pepper (Optional)
Additional: 10 mins 1 clove garlic
Total: 36 mins ¾ teaspoon minced fresh ginger
Servings: 4 ⅓ cup lime juice
Yield: 4 servings ¼ cup packed cilantro leaves
2 tablespoons honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
⅓ cup extra-virgin olive oil
Salad:
1 pound flat iron steak
salt and ground black pepper to taste
1 cup corn kernels
1 cup chopped yellow bell pepper
½ cup thinly sliced red onion
1 plum tomato, diced
½ jalapeno pepper, thinly sliced (Optional)
8 cups torn romaine lettuce
½ cup crumbled feta cheese
1 cup tortilla chips, or to taste
Directions
Step 1
To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice,
cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well
incorporated.
Step 2
Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
Step 3
Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F
(57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice
against the grain.
Step 4
Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
Step 5
Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then
with corn mixture. Sprinkle with feta and garnish with chips.

Nutrition Facts
Per Serving: 575 calories; protein 29.9g; carbohydrates 32.1g; fat 38.1g; cholesterol 94.1mg;
sodium 775mg.

Marinated Salad
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Ingredients
Prep: 5 mins 4 cups cooked turkey, cut into bite-size
Cook: 10 mins pieces
Additional: 23hrs 20 mins ½ cup roasted sunflower seed kernels
Total: 23hrs 35 mins ½ cup raisins
Servings: 8 2 small apples, cored and diced
Yield: 8 servings ½ cup mayonnaise
½ teaspoon sea salt
½ lemon, juiced
 Directions
Step 1
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
Step 2
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil
and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts
Per Serving: 307 calories; protein 4g; carbohydrates 43.7g; fat 14.5g; sodium 723.7mg.

Sweet Leftover Turkey Salad

I use leftover turkey for this quick salad with all the right textures. The raisin sweetens the
salad, the sunflowers add a crunch, and the turkey is the heart of the salad.

Prep: 10 mins Ingredients

Additional:2hrs 1 (15 ounce) can peas, drained
Total: 2hrs 10 mins 1 (15 ounce) can shoe peg corn, drained
Servings:12 1 (15 ounce) can green beans, drained
Yield:12 servings 1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Directions
Step 1
In a salad bowl, combine the turkey, sunflower seeds, raisins, apples, mayonnaise, salt, and lemon juice;
mix well. Refrigerate at least 2 hours to blend flavors.
Nutrition Facts
Per Serving: 173 calories; protein 14g; carbohydrates 7.7g; fat 9.7g; cholesterol 39mg; sodium
158.9mg.

Tomato and Feta Salad

A fresh summer salad.

Prep:10 mins Ingredients

Total:10 mins 4 teaspoons white wine vinegar
Servings:4 4 teaspoons olive oil
Yield:4 servings ¼ teaspoon coarse salt
1 pint cherry tomatoes, halved
2 tablespoons finely chopped shallot
¼ cup crumbled feta cheese
Directions 2 tablespoons chopped fresh basil
Step 1
Whisk vinegar, olive oil, and salt in a salad bowl. Stir in cherry tomatoes, shallot, feta cheese, and basil.

Nutrition Facts
Per Serving: 103 calories; protein 3g; carbohydrates 5g; fat 8.4g; cholesterol 14mg; sodium
329.1mg.

Potato Salad

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will
Ingredients
become a go-to summer side dish recipe. Better if5 made
poundsthe
redday before.chopped
potatoes,
3 cups mayonnaise
Prep: 20 mins 2 cups finely chopped pickles
Cook: 10 mins 5 hard-cooked eggs, chopped
Additional:6 hrs ½ cup chopped red onion
Total: 6 hrs 30 mins ½ cup chopped celery
Servings: 20 3 tablespoons prepared mustard
Yield: 20 servings 1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low
and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the
dressing. Sprinkle with salt.
Step 2
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt,
and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six
hours, or overnight, before serving.

Nutrition Facts
Per Serving: 339 calories; protein 4.1g; carbohydrates 20.4g; fat 27.6g; cholesterol 53.5mg;
sodium 538.1mg.

Cobb Salad

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and
avocado.

Ingredients
Prep: 20 mins 6 slices bacon
Cook: 30 mins 3 eggs
Total: 50 mins 1 head iceberg lettuce, shredded
Servings: 6 3 cups chopped, cooked chicken meat
Yield: 6 servings 2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
Directions 3 green onions, chopped
Step 1 1 (8 ounce) bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from
heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Step 2
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and
set aside.
Step 3
Divide shredded lettuce among individual plates.
Step 4
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a
row on top of the lettuce.
Step 5
Drizzle with your favorite dressing and enjoy.

Nutrition Facts
Per Serving:525 calories; protein 31.7g; carbohydrates 10.2g; fat 39.9g; cholesterol 179.1mg;
sodium 915.2mg.

Greek Garbanzo Bean Salad

This is a delightful salad that doesn't skimp on taste.

Prep:10 mins Ingredients

Additional:2 hrs
2 (15 ounce) cans garbanzo beans, drained
Total:2 hrs 10 mins
2 cucumbers, halved lengthwise and sliced
Servings:8
12 cherry tomatoes, halved
Yield:8 servings
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
Directions ½ teaspoon ground black pepper
Step 1
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice,
garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts
Per Serving: 214 calories; protein 5.2g; carbohydrates 25.5g; fat 11.5g; cholesterol 3.2mg;
sodium 1066.8mg.