Spinach Cantaloupe Salad with Mint

Ingredients

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

Directions

1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Spinach Salad with Baked Goat Cheese

• 8 cups baby spinach, rinsed and dried
• 1 tablespoon butter
• 1 clove garlic, crushed
• 1/4 cup plain bread crumbs
• 6 ounces goat cheese, sliced
• 8 tablespoons balsamic vinegar
• 8 tablespoons olive oil

1. Place spinach on four salad plates.
2. In a skillet, melt butter over medium heat and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
3. Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.

Summer Potato Salad

Ingredients

• 5 cups peeled and cubed potatoes
• 3 eggs
• 1/3 cup lemon juice
• 1/4 cup vegetable oil
• 2 teaspoons white sugar
• 1 1/4 teaspoons seasoning salt
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1/4 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped green onions
• 1/3 cup chopped celery
• 3 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. 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, and cool. Peel, chop, and add to potatoes.
3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Almond Chicken Salad

Ingredients

• 4 green onions, thinly sliced
• 1 large carrot, shredded
• 1 red bell pepper, cut into 1/2 inch pieces
• 1/2 pound sugar snap peas, halved
• 2 cups chopped, cooked chicken breast meat
• 1/2 cup fresh cilantro leaves
• 1/2 cup blanched slivered almonds, toasted
• 2 tablespoons white sugar
• 2 tablespoons distilled white vinegar
• 1 1/2 tablespoons sesame oil
• 1 tablespoon teriyaki sauce
• 1/2 tablespoon ground dry mustard

 Directions

1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Southern Backyard BBQ Potato Salad

• 4 potatoes
• 4 eggs
• 1/2 stalk celery, chopped
• 1/4 cup sweet relish
• 1 clove garlic, minced
• 2 tablespoons prepared mustard
• 1/2 cup mayonnaise
• salt and pepper to taste

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover 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; peel and chop.
3. Place eggs in a saucepan and cover 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; peel and chop.

Maui Pasta Salad

• 3 cup cooked spiral pasta, cooked
• 2 cup  snow peas
• 1 cup sliced carrots
• 1 cup cucumber
• 1 cup pineapple juice
• 1/2 cup  Italian dressing
• 1/4 cup chopped cilantro or parsley
• 1 tbsp toasted sesame seeds

1. Combine all ingredients in large bowl
2. Chill at least 15 minutes

Hawaiian Coleslaw

• 4 cups of shredded cabbage
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 1 cup crushed pineapple, drained
• 1/3 cup mayonnaise

1. Put cabbage into a large bowl. Combine cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper.
2. Toss the oranges and pineapples into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.
3. Serving suggestion – Cut a pineapple down the middle lengthwise.  Cut out the insides to make a pineapple boat. Fill the two halves with the coleslaw.

Italian Chicken Salad

Ingredients

MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)

CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes

Instructions
Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.

Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.

Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.

American Potato Salad

Ingredients

• 5 pounds red potatoes
• 6 eggs
• 2 cups mayonnaise
• 1 onion, diced
• 2 green onions, thinly sliced
• 1 small green bell pepper, seeded and diced
• 3 stalks celery, thinly sliced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Cucumber Salad

Ingredients

• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Directions

1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.