Salads
click above to all salads

Salad Dressings
click above for all dressings

Christmas Salad

Corn Pea Salad

Easy Greek Salad

Fresh Mushroom Salad

Fresh Fruit Salad- Absolutely Fresh

Strawberry Salad

Sweet Potato Salad

3Bean

Avocado Tofu Dip

Colorful Cabbage

Creamy Coleslaw for two

Strawberry Salsa

Winning Spinach Salad

Zucchini Orange

Salads Dressings

Creamy Herb Dressing

Salads
Index above

Broccoli Slaw
Linda Haag Eau Claire, Wi 1997

2 bags broccoli slaw
1 bunch green onions
Sauté in 1/4 Cup Butter
1/2 Cup sliced almonds
1/2 Cup sunflower seeds
1/4 Cup sesame seeds
Let cool and combine with slaw.

Let cool and combine with slaw the above. Make Dressing
1 Cup olive oil , 1 Cup sugar, 1/4 Cup cider vinegar, & 1/8 Cup soy sauce (I use Bragg liquid aminos for very low sodium.) Mix well and pour over slaw.
About an hour before serving mix in two packages of Raman noodles. (Throw away seasoning packets.)

We love this and it keeps in the frig for sometime. I often do not put Raman noodles in the entire salad if making for just the two of us and add each time we eat it so they do not get soft. Crunchier is better.

Broccoli Cauliflower Salad
Refrigerate for one day.

1 lg. or 2 small bunches broccoli
2 bunches green onions
1 large head cauliflower
1 cup real mayonnaise
1 cup dairy sour cream
1 Tbsp. vinegar, 1 T salt
1/8 - ¼ tsp. each Tabasco & Worcestershire sauce.
Wash & Chop broccoli, onions, and cauliflower. Tender stems of broccoli may be used. Mix remainder of ingredients, pour over vegetables.

Serves: 16-18

Variation: Christmas crunch:
add 1 red onion in place of green onions
add 2 cups cherry tomatoes
2 Tbsp. sugar to dressing.

Coleslaw for the Freezer

1 medium head cabbage & 1 tsp salt
Put together for 1 hour and drain.

Heat 1 cup cider vinegar, 1 Cup sugar, 1/2 Cup water. Cool. Add 2 tsp. celery seed, 4 medium or 2 cups celery, ½ small green pepper chopped, ½ Cup onion.
Cover with dressing for 8 hours. Can freeze up to one month.
Dad loved to make this
1994 "Buck Haag"

Christmas Salad
Gma Johnson Eau Claire, Wi 1956

1lb cranberries, 2 pkg. lemon Jell-O, 3 C water, 2 C sugar,
1 Orange, 1 small can crushed pineapple, 1/2 C celery cut fine
1 C green grapes, 1 C nuts 

This was her hand writing and her spelling. A 4th grade self educated woman who had to quit school and care for her family after her mother died.

Cucumber Relish

4 Cups chopped cukes
2 Cups chopped onions
1 Cup chopped red pepper
1 Tbsp. salt

Add
1 cup vinegar & 1/2 Cup sugar

Add salt to first 3 ingredients and then drain off water after it sits a bit.

Add vinegar and sugar mixture and refrigerate.
This will keep for weeks if you don't eat it up right away.

Cucumber Salad with Yogurt

1 Cup plain yogurt,
2 Tbsp lemon juice
2 Tbsp. vinegar,
2 Tbsp. sugar, 1/8 tsp. salt

Mix and pour over Cucumbers and onions.

Dessert like Jell-O Salad
Delores Pedersen Cozad, Ne 1962

1 small box lemon Jell-O, 2 C boiling water, ½ C walnuts,
¼ # grated cheese, 1 C crushed pineapple, 8 marshmallows
1 C. celery diced
Dissolve marshmallows in water & Jell-O mixture
When Jell-O is quivery Whip and add 1 C whipped cream.
Top with Whipped cream or Cool Whip

Lettuce Salad
Betty Canby 1968 Mt. Pleasant, Ia.


One layer lettuce chopped fine, 1" deep.
A layer chopped onions or onion rings raw

A Layer frozen peas
4 slices Bacon on top (crisp )
3 boiled eggs sliced & cover salad

Cover with Heilman's Mayonnaise & put grated Swiss cheese on top.

Prepare the day before serving.
A great salad to take in a large cake pan.
Serves 12-15

Potato Salad
Del's Mighty fine Glendale Az 1990

5 potatoes, 5 eggs, 1/2 C onions
1/2 C celery, 1/2 C mustard
1/2 C mayonnaise, 2 sweet pickles
Sprinkle with paprika

Boil potatoes & eggs. Allow to cool. Set aside one boiled egg to slice later. Chop potatoes, onions, celery, & remaining eggs into tiny pieces (1/4 inch size). Blend mustard & mayonnaise together, and then blend potatoes, eggs onions, celery, mustard & mayonnaise. Place in suitable size bowl, and smooth.
Sprinkle with paprika

Rigatoni Salad
Jeannie Eppard Mt. Pleasant, Ia 1980

1 Cup chopped onion
1/2 C green pepper
1 C. Olive oil
1 C. celery, 1 C cider vinegar
2 C sugar
2 tsp. salt, 1 tsp. pepper
12 oz. Rigatoni cooked until done (not soft) Drain.
Mix sugar, salt, pepper, vinegar & oil. Stir until sugar dissolves. Add remaining ingredients.
Pour over macaroni and let stand at least 24 hours in the refrigerator.
Keeps several days if not eaten

Spinach Salad
Esther Hult Swedesburg, Ia 1975

Wash fresh spinach. May add any of the following:
hard cooked eggs (sliced)
bean sprouts, drained & crisped in cold water
chestnuts sliced
bacon fried crisp crinkled,
onions or mushrooms.

Dressing -blend in blender
2/3 C Olive Oil
1/2 C sugar
1/4 C cider vinegar
1/3 C catsup
1 Tbsp. Worcestershire
1 tsp. salt (optional)
diced onion

Turkey Salad Serves 4
1 hardboiled egg
4 C Shredded turkey
¾ C mayonnaise
1 T. sweet relish
Mash the egg and Add and refrigerate other ingredients

Just before serving Stir in ½ C. chopped pecans. Serve on Lettuce or sandwich.

Fresh Mushroom Salad
from Weight Watchers' Ckbk

1 Tbsp. olive oil, 1½ tsp. Lemon juice,1 dash pepper, ¼ tsp. each salt & oregano leaves, 2 Cups mushrooms, sliced, ¼ Cup green onions, sliced, 4 cups Romaine Lettuce Leaves.

Combine oil, lemon, seasonings: Add mushrooms, scallions & toss to coat. Cover bowl and refrigerate until chilled. Serve from platter lined with lettuce. Serve on lettuce.
Serves 2

Pineapple Slaw

4 Cups shredded cabbage.
1 can crushed pineapple in juice 8 oz.
2 Tbsp. fresh lime juice
1/4 C. fresh cilantro, chop
1/8 tsp. salt
1/2 jalapeño chili, seeded, chopped

1 Cup salsa 8 oz. for use with Chicken Quesadillas       Del loves this.

Strawberry Salad

½ head Romaine lettuce
1 pint strawberries
1/3 Red Onion

Dressing:
¾ Cup mayonaisse
4 Tbsp. sugar
1 Tbsp. poppy seeds
¼ tsp. garlic powder
1/3 C. whip cream (not whipped)
1 tsp. lemon juice or juice of a lemon

Cut up lettuce, stir in strawberries, and sliced onions. Refrigerate several hours.

Just before serving Add dressing and toss.

Strawberry Quickies

Fill crepes or thin pancakes
with coarsely chopped berries. Roll up &top with plain yogurt. Drizzle w/honey or maple syrup.

Mix brown sugar with balsamic vinegar to make paste. Toss half berries. Let stand 10 minutes & spoon over vanilla ice cream.

Toss bagged spring salad mix or young spinach with vinaigrette dressing. Top with crumbled goat cheese, sliced berries & toasted sliced almond..

Twist chocolate sandwich cookie apart. Place hulled berry on filling on each half. Dust with powdered sugar.

Whirl cut up berries & banana with orange juice & crushed ice in blender until smooth. Pour into glasses: garnish with whole berry.

That Illinois Salad Romaine

1 Cup sliced almonds
¼ C Sugar (or use Stevia or honey)
8 C. torn romaine
1 can mandarin oranges
2 Tbsp. thinly sliced scallions
Dressing:
¼ C. canola oil
2 Tbsp. ea honey, cider vinegar (or lemon), 1 Tbsp. chop parley
Stir nuts & sugar in small pan over med heat 5 minutes until sugar melts & turns golden.
Place 2 cups lettuce in bowls. Top with oranges, et
Drizzle dressing over and add almonds.

Zesty Gazpacho Salad
Buck Haag 1993

2 medium Zucchini, chopped,
2 medium tomatoes, chopped,
1 small ripe avocado, chopped
1 cup fresh or frozen corn,
½C. thinly sliced green onions,
½ c Picanté sauce,
2 Tbsp. fresh minced parsley, 2 Tbsp. lemon juice,
1 Tbsp. olive oil, ¾ tsp. garlic salt, ¼tsp. cumin:

INSTRUCTIONS: Combine veggies and sauce separately and pour mix over veggies. Cover and refrigerate at least 4 hours.

Serves 8-10

Egg-Free Tofu
Serves 4

1 box 12 oz. firm tofu
2 T. minced celery
2 T. minced green onion
½ C. broccoli small pieces

Mix together following: 3 T mayonnaise, 2 tsp pickle relish, ¼ t ea. honey & turmeric, 1/8 t. dry mustard, & lemon pepper salt, 1 T deliciously dill.

Mix all ingredients together and chill 30 minutes.

We love this as a salad or sandwich. Great substitute for eggs.

German Potato Salad #2
Jean Haag & Gma Dora Johnson
Mother served this often
6 Large Potatoes
¾ cup chopped onion, 5 bacon strips
2/3 Cup cider vinegar + 1-1/3 cups water
¼ cup sugar, 1 tsp. Salt & dash Pepper

Cook, peel, chop potatoes; cook onion until tender
Fry bacon crisp, drain all but 2-3 Tbsp. bacon grease; stir in 2 Tbsp. four & blend well; Add vinegar & water; cook and stir until bubbling and thickened. Add sugar and stir until dissolved. Add potatoes & Crumbled bacon.
Heat through, stirring lightly to coat hot potatoes.
Add salt and pepper to taste.

Variation: Mother put cream in same pan without bacon or grease and heated it. Pour over potatoes. Now she Heated vinegar in same pan and poured that over potatoes. (no water) salt and pepper to taste

Serve Hot.
This will serve as a main dish with Salad and buns.

Cabbage Salad Slaw
Crisp, fresh tasting slaw will keep in the refrigerator several days.
Yield 7 servings

1/4 Cup vinegar
2 Tbsp. Olive oil
2 tsp. garlic salt, optional
2 tsp. sugar
1/2 tsp. tarragon
6 Cups shredded cabbage

Combine vinegar, oil, garlic salt, sugar, tarragon. Mix well. Place cabbage in large bowl; add dressing and toss to coat. Cover and refrigerate at least 2 hours.

1/2 serving (without garlic salt) = 55 calories, 11mg. sodium, 0 cholesterol, 5 gr carbohydrates, 1 gr protein, 4 gr. fat. (unsaturated)

Cabbage Slaw Buttermilk
Yield 9½ Cups, ½ C. per serving

4 Cups red cabbage, shredded
4 Cups green cabbage, shredded
1 Cup thinly sliced Brussels sprouts
1/2 Cup red onion, chopped
1/4 Cup cilantro, shopped
1 tsp. each sugar, celery seed
¼ tsp. salt & pepper
1/3 C. fat free sour cream or yogurt
1/3 C. buttermilk,
1 Tbsp. vinegar, ½ tsp. Worcestershire sauce

Toss veggies. Combine other ingredients & stir well.

Pour over veggies, toss, chill 2 hours at least.
Calories 25, Carbs 4 gr, Protein 1gr, Fiber 1 gr, Sodium 43 ml, trace fat

½ cup + 2 Tbsp. sugar
2¼ tsp. flour + 2¼ tsp. cornstarch
1 tsp. ground mustard, ½ tsp. each salt & pepper
½ cup + 2 Tbsp. cider vinegar
½ cup water
1 egg, lightly beaten
½ cup milk
¼ cup packed brown sugar
½ cup half & half cream
2 cups mayonnaise
3 medium heads cabbage (6-7#) shredded
2 medium carrots, shredded
2 celery ribs, chopped
7 green onions, thinly sliced

Combine sugar, flour, cornstarch, mustard, salt & pepper. Gradually stir in vinegar and water. Add egg and milk. Cook and sir until mixture comes to a boil. Cook 2 minutes more until slightly thickened.

Cool to room temperature, stirring frequently.

Combine in large bowl the sugar and cream
Stir in mayonnaise. Add cooked dressing; mixing well. Combine all cabbage, carrots, celery and green onions.

Add dressing and toss to coat well. Serve immediately.

You may need several bowl or I use my portable oven insert which holds gallons.

3 Tbsp. honey, 2 Tbsp. lime juice
1 tsp. grated lemon peel
1/8 -¼ tsp. ground nutmeg
1/3 cup olive oil or flaxseed or other vegetable oil
10 cups torn fresh spinach
3 medium navel oranges, peeled and sectioned
2 medium pink grapefruit, peeled and sectioned
1 medium red onion, sliced and separated into rings

Combine honey, lime juice and peel + nutmeg in blender and process.

While blending add oil in slow steady stream until thickened.

In large salad bowl, combine spinach, and fruit. Drizzle with dressing; and toss. Top with onion. Serve immediately.

Orange Blossom Salad
2 cups (Quick)

3 oranges, peeled, sectioned
2 cups cauliflower
¼ cup chopped green pepper
2 cups fresh spinach, torn

Dressing: Combine 1 can (12oz) evaporated skim milk
1 can (6oz) frozen orange juice concentrate, thawed

Add desired amount of dressing to salad and toss.
Refrigerate extra dressing. 1 T = 62 calories, 1 vegetable ½ fruit for Diabetic exchange.

Creamy Coleslaw for two
Del's Favorite
¼ cup sugar +
¼ cup cider vinegar
¼ cup water, scant
¾ tsp each flour, cornstarch
1/3 tsp. ground mustard
1/8 tsp. each salt & pepper
1 egg, lightly beaten
¼ cup milk, scant
Combine sugar, flour, cornstarch, mustard, s&p, & gradually add vinegar & water. Add egg & milk & Bring to boil stirring until lightly thickened, about 2 minutes. Cool to room temp.

1/8 cup scant brown sugar
¼ cup cream, scant half half
2/3 cup mayonnaise

In large bowl, combine brown sugar and cream. Stir in mayonnaise. Add cooled cooked dressing; mix well.

Great! Not too sweet and not too tart.
A Favorite!

1 Medium head of cabbage, shredded 2#
1 carrot, shredded
1 celery rib, chopped
2 green onions, thinly sliced
Mix dressing with cabbage mixture and toss. Serve immediately.

Colorful Cabbage
Serves 4

Cabbage is one of the most therapeutic veggies in the world. It has been linked to the reduction of cancer, especially colon cancer. It's juice has proven to heal ulcers and prevent stomach cancers. From the pH Miracle by Robert & Shelley Young.

2 cups red cabbage thinly sliced, 2 cups green cabbage thinly sliced, 1 carrot, grated
1 red pepper, slivered, 1 yellow pepper, slivered, 1 green pepper, slivered,
1 orange pepper, slivered, 4 Tbsp. scallions, chopped, 4 Tbsp. parsley, minced
1/4 Cup lemon juice, 3 Tbsp. water, 1 Tbsp. oil (extra virgin olive, flax seed, Udo's)
1-2 tsp. dried red chili pepper, Dash of Bragg™ Liquid Aminos

Combine all ingredients.
Toss thoroughly and let mix flavors for at least 1/2 hr. before serving

2/3 Cup vegetable oil
¼ Cup red wine vinegar
2 tsp. each soy sauce, lemon juice
1 tsp. each sugar, dry mustard
½ tsp. each curry powder, salt, lemon pepper
¼ tsp. garlic powder
1 pkg. 10 oz. fresh spinach torn in pieces
5 bacon strips, cooked & crumbled
2 hard boiled eggs sliced

Combine all first 10 ingredients in a jar and shake.
Place spinach in a large bowl. Pour dressing over just before serving. Toss. Garnish with bacon and egg slices. Serves 6-8

Summer Garden Salad
Schwans.com

Ingredients
4 cups Schwan's Summer Garden Pasta Blend (#768)
1/2 cup red bell pepper, chopped
1 cup Schwan's Diced Chicken Meat (#514), thawed
3/4 cup salted cashews, pieces or whole

Dressing:
1/4 cup sun-dried tomato dressing, bottled
1/8 tsp. cracked pepper

Preparation time: 20 minutes
Total time: 20 minutes
Serving size: Makes 6 servings.

Three Bean Salad

6 oz. each steamed fresh Green and Wax Beans

6 oz. cooked kidney beans, drain

1/2 C. green onion, chopped

1/4 C. snipped fresh parsley

Mix together in bowl and add dressing:

1/4 C. flax seed oil

1/8 C. Bragg™ Amino Liquid

2 cloves crushed garlic

1/2 tsp. Italian seasoning.

Pour dressing over bean mixture and refrigerate 2 hours. Just before serving remove with slotted spoon and put on romaine lettuce.

Zucchini orange
Refreshing crunch delightful flavor

2 medium zucchini, thinly sliced
1 cup celery, chopped
1 can green beans, drained
1 can waxed beans, drained
1 can mandarin oranges, drained
1 can sliced water chestnuts, drained
1 onion, sliced
1½ cup sugar (or less according to taste)
1 cup vinegar
1 Tbsp. water
1 tsp. salt

Combine liquid ingredients and sugar in saucepan and bring to boil; boil 1 minute. Pour over salad. Refrigerate 24 hours.

Variations:
I use fresh beans and cut in pieces, raw
Add a stalk of asparagus
use Jícama instead of chestnuts
The original recipe called for cooking veggies until just crisp tender or pouring boiling water over and let stand. (I make and use immediately and we like it. I do not cook vinegar and sugar either, just mix and pour)

Mix coarsely chopped strawberries, sliced scallions or green onions, grated orange peel, some raisins, Dijon Mustard, and a dash of balsamic or red wine vinegar.

Easy Greek Salad

6 romaine lettuce leaves, torn into 11/2-inch pieces
1 medium cucumber, peeled and sliced
1 medium tomato, chopped
1/2 cup sliced red onion
1/3 cup crumbled feta cheese
2 tablespoons Olive or Enova™ brand oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt

1-can Shoepeg corn

1-container cherry tomatoes cut in halves

1 Lime-zest then juice of lime

1 purple onion diced

1 avocado diced

 Dressing:  Fresh cilantro finely chopped

Olive oil, salt & pepper

Artichoke, Celery Salad

1 can artichoke hearts, Trader Joe's
cut into 3 pieces each

5 green onions, sliced thin

1/2 C. Parsley leaves snipped fine

1/4 C. capers, drained

3/4 C. celery, sliced thin

1/4 C. lemon juice

1/3 C. Extra Virgin Olive Oil

Couple dashes hot liquid pepper

Salt and Pepper    3 tsp. stevia  I use liquid drops (about 9-12).

Pour lemon juice into bowl. Add artichokes, toss, and add celery, onion, capers, and parsley.  Add seasonings.   Serve 6

27 grams protein, 54 mg. calcium, 227 calories

From Becky Bussey Ponderosa RV Park, Lakeside, AZ 2009

1 small can petite peas (drained)

1 pkg. frozen white corn (cooked)

1 jar diced pimento (drained)

1 cup chopped onions

1 cup diced celery

1 cup diced green pepper

Dressing:
1/2 Cup oil
1/2 Cup cider vinegar
1/2-3/4 cup sugar or splenda
salt & pepper

Bring dressing to a boil. Pour over vegetables and refrigerate overnight.         Serves 6

Artichoke- Shrimp Salad

10 Minutes prep time- 30 Min chill
Yield 2 servings or 1 ½ Cup 

1 (14oz) can artichoke hearts, chopped, drained

½ # medium cooked, peeled shrimp, cut thirds

2 Tbsp. red onion minced

2 Tbsp. finely chopped parsley

¼ tsp. freshly ground black pepper

2 ½  Tbsp. mayonnaise or Vegenaise

1 tsp. lemon juice

Combine mayonnaise and lemon juice and stir well.

Add shrimp and other ingredients to coat gently. Cover and chill

At least 30 minutes.

24 Hour Salsa
Yield 1 pt. 
5 minutes to mix & 24 hr. refrigeration

3 medium ripe tomatoes, peeled, chopped
1 small onion,  chopped, red is good

1 clove garlic, crushed

½ jalapeño pepper

1 Tbsp. red wine vinegar

2 tsp. each lime juice and olive oil

¼ tsp. hot pepper sauce (to taste)

Optional items are parsley, cilantro, green peppers, and olives.

This is an excellent dip or side salad and very alkaline. That means Healthy!!!                           Try it, You'll Like It!!

1 can black-eyed peas - drained
1 can black beans - rinsed & drained
1 can white shoepeg corn - drained  (I use frozen)
2 cups finely chopped peppers - choose one or mix green, red, yellow, or orange
1 large diced red onion
1 can "regular" Rotel (hot if you want extra 'kick')
1 15 oz. can pitted black olives sliced or chopped
1-1½ cup Zesty Italian dressing (substitute olive oil, lemon juice, agavé or Stevia to sweeten to taste.)
Garlic powder or granules to taste
¼ tsp. salt (RealSalt preferred) Black pepper

OPTIONAL:
Small jar chopped pimento, Diced avocado, chopped cilantro, Extra T. sugar (Stevia or agavé) I like avocado and cilantro if on hand!
Mix well, and let stand for a few hours to marinade and serve with Cucumber slices to scoop if using for dip. Frito Scoops also taste great!

Fresh Fruit Salad - Absolutely Fresh
Serves 6-10 depending upon amount fruit

 1 Fresh pineapple

2 Cups cantaloupe cubed or melon balls

1 Cup Fresh Strawberries, halved or quartered

1 Cup fresh blueberries

1 Tbsp. limejuice

 Dressing:

1 Cup fresh strawberries, mashed

2 Tbsp. Agavé syrup or Honey

1 Tbsp. limejuice plus 1 tsp. grated lime peel, if available

½ to ¾ tsp. vanilla to taste

Remove outer peel and center core of pineapple and cut into chunks

Add cantaloupe, blueberries and strawberries with lime juice

Place in large bowl. 

Blend ingredients for dressing and serve on the side to be put over fruit.

 When serving for two, I use only ½ pineapple, 1-cup cantaloupe and 1-cup blueberries and strawberries each, when they are in season.  Use your judgment as to how much you will use.  This will serve four easily as we always have leftovers for another meal. The dressing can always be used on any other fruit salad too.

1/4-cup white wine or rice vinegar

1 tablespoon sugar

pinch of salt

pinch of red pepper

1 tablespoon Spice Hunters Deliciously Dill

2 medium cucumbers, peeled and sliced thin

Whisk together vinegar, sugar, red pepper, and salt until the sugar dissolved; whisk in Deliciously dill or use 2 T. fresh dill chopped.  Place sliced cucumbers in a bowl and pour dressing over them. Toss until well coated.  Refrigerate 30 minutes or more; stir again to marinate.  This may be made ahead and refrigerated a night or two.

Additional Recipes can be found by clicking here

Salad Dressings

Almonaise
an egg free like mayonnaise
Yields 3-4 Cups

1/2 cup blanched almonds
1/2 cup water
1 clove garlic, minced 1/8 tsp
½ tsp. spike, salt, optional
2-3 Tbsp. lemon juice
Dash cayenne, gr. pepper
2-3 Cups safflower oil
Blanch almonds by placing in boiling water for only 1 minute. Skins will pop off.

Place almonds and water into blender and blend on high until thick cream forms. If needed add 1-2 more tablespoons water. Add garlic, salt, lemon, while blender is on high.
Continue blending and adding oil in a slow drizzle.
When bubble of oil sits on top add oil in thin stream and continue stirring with spoon as you blend.
Consistency will be like mayonnaise or soft cream cheese.
Keeps refrigerated a week

Blender Catsup
1 qt. drained tomatoes, ¾ C. spice vinegar & honey, 1 Tbsp. seasoning salt, lemon pepper, ½ tsp. celery seed, onion salt to taste or little raw onion. BLEND
Refrigerate

Creamy Herb Dressing
6 Tbsp. Cream, 2 Tbsp. wine vinegar, 1 tsp. salt & pepper, 1 tsp Dijon mustard,½ tsp mix salad herbs, red peppers, spinach

Buttermilk Herb Dressing

1 C buttermilk, 1 ½ tsp. chopped chives, 1 tsp. chop watercress, 1 clove minced garlic or 1 t. garlic powder, ½ tsp. tarragon, ¼ t. dry mustard, fresh gr. pepper,
½ t. sugar BLEND

10 calories per Tbsp.

Cover & Chill. Makes 1½ C.
7 calories per Tablespoon.

Citrus Dressing

½ C lemon juice,
1/3 C each orange juice &olive oil,
¼ C. sugar, ½ tsp. each garlic salt, celery seed.
Mix juices, oil, sugar, garlic, seed and chill.
118 calories per serving
69% cal from fat

Grapefruit Vinaigrette

1 C. olive oil
¾ C. grapefruit juice
¼ C. lemon juice
1 T. sugar, 1 t. each salt, paprika, chopped onion,
1/8 t. gr. pepper, 1 clove garlic,
Blend 15 seconds. Add garlic and chill for an hour.

Makes 16 servings. Good over fresh fruit or tossed greens. 296 Cal per serving 295 sodium 84% Cal from fat.

Lemon Dressing

½ C. olive or flax seed oil
¼ C. lemon juice
1 Tbsp. soy sauce (Brags liquid aminos low sodium)
½ tsp. sugar and ground ginger
1 clove garlic
Dash salt & pepper

Combine oil, juice, soy sauce, sugar and spices in blender & process until 
smooth.

Makes 6 servings.
172 Cal per serving

Fruit Salad Dressing
Makes 2½ Cups.

1/3 c. orange juice
2 T. lemon juice
2 eggs slightly beaten
1 C. heavy cream
1/3 C. pineapple juice
1/2 C sugar
¼ t. salt

Mix fruit juices, add to beaten eggs, add sugar, salt. Cook over hot water until thickened.
Chill - fold in whipped cream before serving.

Fresh Fruit Dressing:  See Fresh Fruit Salad AbsolutelyFresh  Makes 1 ½ Cups

1 Cup fresh strawberries, mashed

2 Tbsp. Agavé syrup or Honey

1 Tbsp. limejuice plus 1 tsp. grated lime peel, if available

½ to ¾ tsp. vanilla to taste

Thousand Island Dressing
Mom's Jean Haag /Sioux City, Ia 1956

1 Cup Whipped Cream fold in 1 C mayonnaise
½ C catsup or chili sauce
¼ C sweet relish
2 hardboiled eggs chopped
chopped stuffed olives - optional
Blend
Makes 1 pint or More

Yogurt Dressing

6 Tbsp. plain yogurt
2 Tbsp. fresh dill
¼ tsp. oil olive or flax seed and Chill. Makes 1/3 Cup. 19 Calories T.
Good on sliced zucchini.

Quick Yogurt Dressing

Each time I use this for company; I am asked for the recipe.

24 Hour Salsa
5 minutes to mix
Yield 1 pint

3 medium ripe tomatoes, peel, chop
1 small onion, chopped, red good
1 clove garlic, crushed
1/2 fresh jalapeño pepper
1 Tbsp. red wine vinegar
2 tsp. each lime juice, olive oil
1/4 tsp. hot pepper sauce
Optional items are parsley, green peppers, olives.

Buttermilk Salad Dressing
Creamy Ranch-style
Yield 4 cups

2 Cups buttermilk
2 Cups mayonnaise (fat free) or Almonaise
1/2 Cup minced fresh parsley
½ tsp. each garlic & onion powder
1 tsp. coarsely ground or cracked pepper (I use lemon pepper)

Salad greens

Combine first 6 ingredients and whisk until smooth. Cover and chill until serving.

2 Tbsp. = 19 calories, 125 sodium,1mg
cholestrol,3gr carbo,1 gr protein, trace fat

Western Family Creamy Italian
10 servings with soy milk

1 cup original soymilk
1 12 oz pkg. firm tofu
2 pkg.( 0.7 oz each) dry Italian dressing mix without MSG

I make my own seasoning mix to be safe.

Mix all ingredients in blender until smooth and creamy.

Refrigerate

Homemade Mayonnaise
16 servings 1T each ***

Egg, raw**
1 tsp. each dry mustard, salt
1 tsp. sugar or pkt sweetn'low™
¼ cup olive oil
¾ to cup canola oil*
3 Tbsp. lemon juice
dash cayenne pepper

Blend on high egg**, dry mustard, salt, cayenne pepper, sweetening, olive oil.

While blender is running, add slow stream of canola oil ½ C, & then lemon juice.

Slowly add ¼-½ C oil. Stop, stir down; store jar.

*You may wish to use all olive oil but taste will be pronounced. Canola has a much lighter flavor & uses less oil in final addition. Stream must be steady & slow to prevent separation.

** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.

***Commercially made product by Spectrum Market in Petaluma, Ca.
is available. High in canola oil and monounsaturated fat. Found in health food stores.

Vinaigrette Blue Cheese
2½ Cups
Serve over choice of greens

1 cup cider vinegar
¼-½ cup sugar
½-1 cup blue cheese (or feta)
divide cheese
1 small onion, chopped
1 Tbsp Dijon mustard
2 garlic cloves, minced
½ tsp salt
1 cup vegetable oil

In blender combine vinegar, sugar and 1/2 cheese, onion, mustard, garlic and salt.

Cover and process until smooth. Gradually add oil while blending until dressing is thickened.

Stir in remaining cheese.

Serve over your choice of greens. Cover and refrigerate the remaining dressing.

Yogurt Slaw

Dressing for shredded vegetable slaw.

Ingredients:

1½ c. Plain yogurt
2 T. lemon juice
1 T. soy sauce
1 T. honey
1 T. sesame oil
1 T. chop ginger
Dash pepper

Good for 16 Oz bag or 2 C. shredded veggies.

Whisk and let stand at least 20 minutes or refrigerate in covered jar.

Dressing for Creamy Coleslaw for crowd
32-3/4 cup servings

½ Cup +2Tbsp sugar
2¼ tsp. AP flour
2¼ tsp. Cornstarch
1 tsp. ground mustard, ½ tsp. each salt & pepper
½ cup + 2 Tbsp. cider vinegar
½ cup water
1 egg, lightly beaten
½ cup milk
¼ cup packed brown sugar
½ cup half & half cream
2 cups mayonnaise

Creamy Coleslaw dressing for two

¼ cup sugar +
¼ cup cider vinegar
¼ cup water, scant
¾ tsp each flour, cornstarch
1/3 tsp. ground mustard
1/8 tsp. each salt & pepper
1 egg, lightly beaten
¼ cup milk, scant

1/8 cup scant brown sugar
¼ cup cream, scant half&half
2/3 cup mayonnaise
Combine sugar, flour, cornstarch, mustard, s&p, & gradually add vinegar & water. Add egg & milk & Bring to boil stirring until lightly thickened, about 2 minutes. Cool to room temp.

In large bowl, combine brown sugar and cream. Stir in mayonnaise. Add cooled cooked dressing; mix well. Mix with cabbage mixture and toss. Serve immediately.

Great! Not too sweet and not too tart. A Favorite!