Salad Recipes

Baja Salad
April Burton

2 cans black beans, drained and rinsed
1 red bell pepper, diced
1 green pepper, diced
1/3 c chopped green onions
10 frozen corn, thawed
1/3 c chopped cilantro
Mix together and let stand 1 hr or more, then toss with dressing as follows:
1 T dijon mustard
2 T ground cumin
1 t minced garlic
1 t pepper
1/2 t salt
1/2 c canola oil
Garnish with avocado, salsa, sour cream, chicken, shrimp, beef as desired.

Swiss Apple Pear Salad

Sherrie Waite

12 cups assorted lettuce greens (spring mix & iceberg)

1 cup shredded Swiss cheese

½ cup dried cranberries (Craisins)

1 red apple diced

1 Bosc pear diced

½ cup coarsely chopped walnuts

Dressing:

2/3 cup sugar

½ tsp. salt

2 tsp. sweet onion chopped

1/3 cup lemon juice

1 tsp. Dijon mustard

2/3 cup vegetable oil

1 Tbs. poppy seeds

Combine dressing ingredients in blender and blend well. Mix salad ingredients in large bowl. Pour dressing and toss to coat. Serve immediately.

Serves 8

Chinese Chicken Salad
Amy McLaughlin

1 pkg. coleslaw or 1 head of cabbage
2 chicken breasts
4 oz. sliced almonds, toasted
1 pkg. uncooked ramen noodles
1 can sliced water chestnuts
4 green onions, chopped
1-2 cans mandarin oranges
2 TB sesame seeds, toasted

Dressing:

4 TB sugar
6 TB rice vinegar
1 cup peanut oil
1 tsp. salt

Mix dressing and pour over salad. Cover and refrigerate for several hours or overnight.