Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

Corn Salad with Feta and Walnuts

1 c toasted walnuts

4 c fresh corn

2 jalapenos chopped

2 T lime juice

2 T olive oil

½ c crumbled Feta (2 oz)

Mix ingredients and enjoy!

Warm Pear Salad with Walnuts and Parmesan Cheese

2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of half a lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 extra virgin olive oil
4 pears, peeled, cored and cut into 1/3 inch slices
2 tablespoons butter
2 tablespoons sugar
Cracked black pepper
Pinch of salt
! cup walnuts, chopped
Parmesan cheese, shaved to garnish 8 cups mesclun greens, washed and dry

Directions:
1. Combine vinegar, honey, mustard, lemon, salt and pepper in a small bowl. Slowly whisk in the oil. Set aside.

2. Melt butter in a sauce pan over medium-high heat. Toss the pears slices in the sugar and add to melted butter .

3. Sauté pears until they are slightly caramelized but still firm. Add 3 turns of cracked black pepper and a pinch of salt. Remove the pears from the pan and keep warm.

4. Add walnuts to the pan and toss in the remaining butter to coat and warm through.

5. Toss the greens in enough vinaigrette to coat them. Divide the greens among the plates. Top with the pear slices and walnuts.

6. Shave some Parmesan cheese on top of the salad to garnish.

Beet and bacon salad

3 beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
3/4 cup crumbled feta cheese
Directions

1. Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

Orange Salad

This makes enough for a meal for 2 people. Adjust amounts accordingly.

Dressing:

1/4 c. olive oil

2 T. white wine vinegar (or white rice vinegar)

1 t. sugar

1 t. salt

1/2 t. pepper

Salad:

1 small head green or red lettuce

2 oranges, peeled and cut into sections

1/4 c. roasted almonds

4 T. chopped scallions (or red onions)

1/2 c. chopped flat parsely

1/3 c. dried cranberries

1. Mix all the ingredients together for the dressing.
2. Toss salad ingredients in a large bowl and add dressing. Mix well and serve immediately.

Corn Salad

4 c. fresh corn kernels (from 4 ears), raw or cooked

2 jalapeños, seeded and thinly sliced

2 T. fresh lime juice

2 T. extra-virgin olive oil

1/2 t. salt

1/4 t. pepper

1/2 c. queso fresco (mexican farmers cheese)

1. Mix corn, jalapeños, juice, oil, and seasoning together in a large bowl.
2. Sprinkle queso fresco on top.

Potato Salad with Blue Cheese Vinaigrette

From: Real Simple

This is a great side to go with steak.

1 lb. small red potatoes

1/4 c. olive oil

1/4 c. (about 1 oz.) crumbled blue cheese

2 T. white wine vinegar

1 small head Boston (or green) lettuce, torn (about 4 c.)

3/4 t. salt

1/4 t. pepper

1. Wash potatoes and put them in a pot filled with enough cold water to completely cover them. Bring to a boil and simmer (meaning keep little boiling bubbles going) for about 14-16 min. Check to be sure the potatoes are tender, but not mushy. Drain and run cold water over them to cool. Cut the potatoes into 1/2 to 1 inch pieces.
2. Combine blue cheese, vinegar, oil, salt, and pepper in a small bowl and mix well.
3. Mix potatoes with lettuce in a large bowl.
4. Add blue cheese dressing and toss all the ingredients together just before serving.

Thai Ground Beef Salad

Adapted from: Family Circle

Dressing:

1/3 c. vegetable oil

1/3 c. rice-wine vinegar (white)

1 T. dark sesame oil

1 t. sugar

1 t. ground ginger

1/4 t. garlic salt

1 c. cilantro leaves

Shake all the ingredients in a sealed container until well mixed.

Salad:

2 lb. ground chuck

3 cloves garlic, minced

1/2 t. cayenne pepper

1 t. salt

2 carrots, peeled and cut into slender 1 x 1/4 inch sticks

1 sweet red pepper, seeded and chopped into 1 x 1/4 inch sticks

1 small red onion finely diced

1 head green lettuce, chopped

1. Brown the beef in a skillet. Drain the grease (very important).
2. Return the beef to the skillet and add the garlic, cayenne pepper, and salt. Cook for 4 more minutes, stirring well.
3. Let the beef cool (it can sit in the fridge until you're ready to make and serve the salad).
4. Stir red onion into beef.
5. Mix carrots, red pepper, and lettuce together.
6. Top lettuce with beef.
7. Pour desired amount of dressing on top. Toss and enjoy!

Cornucopia Salad (a.k.a. Aunt Kay's "Magic" Salad)

From: Aunt Kay

1 head of red leaf lettuce (romaine is ok too)

1 can mandarin oranges, drained

1 c. crumbled blue cheese

1 granny smith apple, diced, soaked in lemon juice

1/2 c. chopped parsley

1 avocado cubed (optional)

1 c. caramelized almonds (see recipe below)

1 c. dried cranberries

4 green onions, chopped

Caramelized almonds:

1 c. slivered almonds

1/4 c. sugar

1 t. cinnamon

1. Mix sugar and cinnamon together.
2. In a DRY, non-stick skillet, place almonds and sugar mix over medium high heat until sugar melts and coats the almonds.
3. Remove from heat and spread the nuts on foil to cool. (Soak the pan if the sugar gets stuck to the pan. It will dissolve.)
4. Break apart any clumps.

Salad Dressing:

1/2 c. canola oil (olive oil tastes strange in this dressing)

3 T. parsley, chopped

4 T. sugar

4 T. apple cider vinegar

1/2 t. salt

1/2 t. pepper

Shake together all the dressing ingredients in a sealed container to mix.

To assemble the salad, mix all the ingredients together in a large bowl and pour the salad dressing on top. Toss and serve.