ADA ALICE'S SEVEN-LAYER SALAD

I've often been known to say that I think I have one of the best jobs ever. I cook for a wonderful family during the summer months in a local area resort and in all I work about 4 months out of the year. Then my time over the next 8 months is my own to do with as I please. If you love to cook you may want to consider this type of career for yourself. When I work, I work really hard, but all in all it has its rewards. Amongst these rewards are all of the wonderful people I have come in contact with over the last 30 years. I not only feed them, I share recipes and stories with them and they in turn share with me.
This particular recipe was shared by a lovely lady who is a regular guest at the home that I work at and it is our 'go to' salad for large parties. Everyone raves about it. Try it for yourself, you will be sure to fall in love with it!  

Dressing: 1 cup mayonnaise, 1 cup bottled salad dressing (I use a white French type dressing-doesn't matter which one), 1 teaspoon each of dry mustard and Worcestershire sauce, salt & pepper to taste.

1 head each of iceberg and romaine lettuces
2 cups grated sharp cheddar cheese (I grate my own for this salad)
1 package small frozen peas
1 medium red onion-chopped
6 hard-boiled eggs-chopped
1 lb. bacon-cooked and crumbled
3 small cans sliced black olives-drained
3 small jars diced pimiento-drained

Make dressing, set aside.
Layer all salad ingredients in the order listed then top with dressing. Refrigerate until ready to serve. Toss to serve.

"It's never been an issue for me - I don't want to go on a diet, I don't want to eat a Caesar salad with no dressing, why would I do that? I ain't got time for this, just be happy and don't be stupid. If I've got a boyfriend and he loves my body then I'm not worried."~Adele-the singer

THANKSGIVING SPINACH SALAD with SPICED PECANS

This is absolutely one of the best salads ever! Not only is it delicious as delicious can possibly be, it makes for a beautiful presentation that will make all the heads turn at your holiday table. It is one of my most requested catering recipes and I am giving it up today just for you.

SALAD

1 (6oz.) can frozen cranberry juice concentrate, thawed
1/3 cup extra-virgin olive oil
3 tablespoons raspberry vinaigrette or raspberry vinegar
1 cup dried cranberries
1/8 teaspoon salt
4 cups sliced unpeeled apples
8 cups torn spinach
1 cup thinly sliced celery

Combine the cranberry juice concentrate through the salt in a mason jar, place lid on it securely and shake it up baby until it is well mixed. Pour over the apples in a shallow dish. Chill, covered, for 24 hours, stirring several times. Combine the spinach and celery in a salad bowl. Add the apple mixture and spiced pecans; toss to mix.

SPICED PECANS

1/3 cup mild honey
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
2 cups pecan halves

Combine the honey through the salt in a bowl and mix well. Add the pecans and toss to coat evenly. Spread in shallow baking pan. Bake at 350 degrees for 16 minutes, stirring several times. Bake for several minutes longer if the pecans are still sticky, watch closely so they do not burn. Let stand until cool. Store in an airtight container.

SUMMER HEIRLOOM TOMATO SALAD

Heirloom tomatoes come in all shapes, sizes and colors. Look for them in Farmers Markets...and don't be shy about them...embrace each one for their uniqueness.

1 lb. mixed varities of heirloom tomatoes
1/2 cup thin slivers of red onion
1/3 cup Athenos crumbled feta cheese with basil and tomato
1/4 to 1/3 cup Kraft Tuscan House Italian Dressing & Marinade
2 tablespoons each of chopped fresh basil and flat-leaf Italian parsley

Combine all ingredients. Now how easy was that. Chill before serving, or if you just can't help yourself...dive head and tongue into it!

4 (1 cup) servings

"I never met an Heirloom tomato that I did not like"~Adele Forbes

CAMEMBERT and PEAR SALAD

This is one of my favorite salads. Camembert cheese gets tossed with honey Dijon dressing and honey roasted peanuts, then baked until soft. Very yummy over salad greens when served with pears.

2 (1-oz.) wedges Camembert cheese
3 tablespoons honey Dijon dressing, divided
2 tablespoons honey roasted peanuts, finely chopped
mixed baby salad greens
1/2 medium pear, cut into 8 slices

Preheat oven to 325 degrees. In small zipper bag, toss cheese wedges with 1 teaspoon dressing and peanuts; shake to coat cheese with the peanuts. Place cheese on ungreased baking sheet. Reserve any peanuts still remaining in bag. Bake cheese about 8 minutes, or until skightly softened.

In a bowl, toss greens with remaining dressing and reserved peanuts. Divide evenly between 2 salad plates. Arrange 4 pear slices on each salad, then top each with warm cheese wedge.
Serves 2

HEARTS OF PALM SALAD

This is one of my favorite salads to make. I think it is one of the best things I have ever ate in my life. Serve it with the GALLO PINTO.

2 (16oz.) cans of hearts of palm
1/3 cup each of red and yellow chopped bell pepper
1 tablespoon each of chopped parsley, fresh lemon juice and Dijon mustard
2 tablespoons chicken or vegetable broth
1 tablespoon olive oil
grond pepper to taste
a little salt
lettuce leaves

Drain the hearts of palm, cut into 12-inch pieces and put in a large bowl. Stir in the red and yellow pepper and parsley. In a small bow, whisk together lemon juice, mustard, broth and oil. Drizle over the hearts of palm and toss gently. Season to taste.

To Serve: Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

“A salad is not a meal. It is a style.”~Fran Lebowitz

THE ONE & ONLY FACEBOOK SALAD

My friend Stephen Bracey put this bug in my ear and it has been playing a tune all day. So the following is what I came up with...one of my all time favorite salads...it has always worked for me...may it always work for all of you!

2 1/4 cups chicken broth
1 cup uncooked long-grain rice
1 teaspoon crushed saffron threads
1/2 cup Kraft Tomato & Herb dressing
6 ozs. smoked sausage
1 lb. cooked medium shrimp
1 cup frozen English peas, cooked
1 cup cubed cooked chicken breast
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup chopped green pepper
1/4 cup sliced green onions
Lettuce leaves
1 tomato, cut into wedges

Combine chicken broth, rice, and saffron in a medium saucepan. Bring to boil; cover, reduce heat, and simmer 25 minutes or until chicken broth and rice is tender. Combine rice and dressing in a large bowl; stir well. Cover and chill 2 hours.

Cook sausage in a large skillet over medium heat until browned; drain well.

Combine rice mixture, shrimp, peas, sausage, chicken, and next 3 ingredients. Cover and chill. To serve, line salad plates with lettuce, and spoon mixture onto prepared plates; top each plate evenly with tomato wedges.
Serves 6

SALAD DEFINITION: A dish, usually cold, of raw or sometimes cooked vegetables or fruits in various combinations, served with a dressing, or molded in gelatin, and sometimes with seafood, poultry, eggs, etc. added

LAYERED MEXICAN SALAD with BLACK BEAN RELISH & LIME VINAIGRETTE

A vinaigrette of lime juice and fresh cilantro tops the colorful layers of this supberb Mexican salad.

2 cups shredded iceberg lettuce
1/4 cup chopped green pepper
Black Bean Relish
1/2 cup frozen kernal corn, thawed
1 small avocado, sliced
Lime Vinaigrette

Layer lettuce, green pepper, 3/4 cup Black Bean Relish, and corn in a clear straight-sided bowl. Arrange remaining relish and avocado slices over top layer. Serve with Lime Vinaigrette. Yield: 4 to 6 servings

BLACK BEAN RELISH
1 (15oz.) can black beans, rinsed and drained
1 medium tomato, finely chopped
1 serrano chile pepper, seeded and finely chopped
1/2 cup chopped sweet red pepper
1/4 cup finely chopped purple onion
2 tablespoons white wine vinegar
1 tablespoon canola oil
1/4 teaspoon salt

Combine all ingredients in a large bowl; stir well. Cover and chill 1 hour.
Yield: 3 cups

LIME VINAIGRETTE

1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 small clove garlic
1/4 teaspoon salt
1/2 cup olive oil

Process first 5 ingredients in a food processor. With processor running, pour oil through food chute in a slow, steady stream; process until blended.
Yield: 1/2 cup

"We have said how necessary it is that in the composure of a sallet, every plant should come in to bear its part, without being overpower'd by some herb of a stronger taste, so as to endanger the native sapor and virtue of the rest; but fall into their places, like the notes in music, in which there should be nothing harsh or grating: And though admitting some discords (to distinguish and illustrate the rest) striking in all the more sprightly, and sometimes gentler notes, reconcile all dissonances, and melt them into an agreeable composition."~John Evelyn, Acetaria: A Discourse of Sallets (1699)

AUNT JOYCE'S CABBAGE SALAD

From my friend, Steven Michael Millington.. ok here's my Aunt Joyce's cabbage salad then( it is not cole slaw LOL O) ... hehehe
shred that head of cabbage and add to it
2 crisp apples.. one red one green ( makes it pretty and i like the tart with the sweet ) diced with skin on ...
one red onion sliced thin enough to see what that Sarah Palin is talkin about.
Mix that up and add a few heaping tablespoons of Mayo and drizzle with apple cider vinegar about 3 tablespoons and some good veg. oil about the same as vinegar... you will see if it is runny it should not be thin and runny so don't add to much and mix in the mayo first.... toss with LOTS of fresh ground blk pepper and enjoy.......
Now theres some good eatin for ya lady friend...
( i chill mine a bit but if ya work fast will be good just the way it is...)

BACON, LETTUCE, & TOMATO SALAD

If you find yourself yearning for a BLT sandwich, but need to skip out on the fat and carbs, then this little number should work for you.

5 strips turkey bacon, cooked crisp and crumbled
1/4 cup olive oil
1 tablespoon cider vinegar
3 tablespoons chopped red onion
2 cups torn romaine
2 cups iceberg lettuce leaves
1/2 cup diced tomato

Combine oil, vinegar and onion in large bowl, whisking well to combine. Add lettuces, bacon, onion and tomato.

"The best six doctors anywhere
And no one can deny it
Are sunshine, water, rest, and air
Exercise and diet.
These six will gladly you attend
If only you are willing
Your mind they'll ease
Your will they'll mend
And charge you not a shilling."
~Nursery rhyme quoted by Wayne Fields, What the River Knows, 1990

BLOODY MARY SALAD

OH YEAH! If you are loving a Bloody Mary the way 'some' people I know do, then this little number will ring your bell!

SALAD:
4 ripe tomatoes, large dice
3 celery stalks, diced on the diagonal
crisp dill pickles (such as Clawson's-or your own), chunked
Spanish olives
Capers
Garlic, diced
Celery seed and celery salt, to taste
Boiled shrimp, do NOT over cook them!

Mix all together in large bowl.

DRESSING:
1/3 to 1/2 cup clam juice
3 tablespoons Worcestershire sauce
1/4 to 1/3 cup olive oil
Tabasco sauce
3 tablespoons horseradish
1 tablespoon Grey Poupon mustard
1 teaspoon freshly ground black pepper
fresh lime juice to taste
lime wedges for serving

In separate bowl mix dressing ingredients then pour over salad. Chill well before serving.

TO SERVE: Pick out your prettiest glass cocktail glasses. Squeeze some lime juice in a shallow bowl. Dip the rims of the glasses in the lime juice then dip in a saucer of Cajun season. Carefully place the chilled salad in the glasses so as not to mess up the seasoned rim. Top with a wedge of lime and enjoy.

ALTERNATIVE METHOD: Forget the dressing and pour spicy V-8 juice over the salad in glasses and add a celery stalk and a straw.

"Vodka, I find, is becoming increasingly popular among the tipplers, and you know what country makes vodka. Enjoying considerable vogue right now is a nauseous blend of vodka and tomato juice, which is called a bloody Mary and purports to cure early morning anguish without crippling or blinding the patient."~Robert Ruark for The Berkshire Evening Eagle (1949)

AVOCADO MANGO SALSA SALAD

Liven up these snowy, cold winter days with this colorful and tasty salad. We love it with just about anything, but it is especially good with fish tacos.


In medium mixing bowl combine:

1 to 2 Mangoes, peeled and diced

1 cup Grape Tomatoes, sliced in half

1 cup English cucumber, seeded and diced, skin left on

1/2 Cup red onion, sliced thin

1-2 tablespoons jalapeno pepper, seeded and minced

1 teaspoon sugar

1/4 teaspoon kosher salt

2 tablespoons lime juice, fresh or bottled


Just before serving stir in:

1 to 2 avocados, pitted, peeled, and diced

1/3 cup cilantro, coarsely chopped

CRANBERRY GORGONZOLA SALAD

We all know that cranberries are a given over the Holiday season, but did you know that Gorgonzola , one of Italy's oldest cheeses is sweet, creamy, and smooth when young, yet sharper and dryer as it ages? Either way, when paired with the tart cranberry, the golden curd and green vein of this special bleu shines in this satisfying salad.

1/3 cup canola oil
!/4 cup seasoned rice vinegar
1 tsp. Dijon mustard
1 clove garlic, pressed
1 small head Bibb lettuce, torn
1 small head green leaf lettuce, torn
1 Granny Smith apple, diced
1/2 cup cherry tomatoes, halved
1/3 cup coarsely chopped walnuts, toasted
1/3 cup dried cranberries
1/3 cup crumbled Gorgonzola cheese

Combine first 4 ingredients; stir with a wire whisk until well blended. Set aside.
Just before serving, combine lettuces and remaining ingredients in large bowl and serve.
Yield: 8 servings

"Long, long ago, when dinosaurs ruled the land, there lived a dino who was the worst of them all: Gorgonzola.
Not really large, not really scary, Gorgonzola was known near and far for his . . . D.O. Yes, dinosaur odor. From horn to toe, Gorgonzola was one serious stinker. That is, until a bold little birdie decides it’s high time to show this soap-challenged big boy just how to clean up his act."-by Margie Palati

MARINATED VEGETABLE SALAD

If you have been looking for something a little different in the way of a side dish or salad, be sure and try this recipe. It requires no cooking and is prepared the night before you need it. Anyone that tries it always asks for the recipe.

1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1 tsp. salt
1 tsp. black pepper
1 (15oz.) can white shoe peg corn, drained
1 (15oz.) can French-style green beans, drained
1 (14oz.) can baby peas, drained
1 (4oz.) jar pimientos, diced
1 small bunch green onions, peeled and chopped

Combine sugar through pepper in a small pan and boil over low heat, stirring constantly, until the sugar dissolves. Combine the corn, beans, and peas in a bowl. Add pimientos and green onions. Pour the dressing over the vegetables, stir well. Refrigerate covered overnight. Drain and serve.
Serves 10

COOKS NOTE: Save the dressing and pour back over any remaining salad and refrigerate. The next day drain again and serve.

"Human beings, vegetables, or cosmic dust - we all dance to a mysterious tune, intoned in the distance by an invisible piper." ~Albert Einstein, in The Saturday Evening Post, 26 October 1929

FAVORITE CRANBERRY SALAD

Healthy best describes this savory salad made with a fresh lime juice and Dijon dressing. I simply adore fresh squeezed lime juice in anything. The tartness of the dressing compliments the Granny Smith apples, green onions, walnuts, and dried cranberries. Serve on a bed of crisp Romaine lettuce. You'll be glad you did.

2 Tbsp. freshly squeezed lime juice (no substitute)
2 tsp. Dion mustard
1/2 cup olive oil
2 lg. Granny Smith apples, coarsely chopped
1 cup walnuts, chopped
1/4 cup sliced green onions
3 Tbsp. sugar'
1 1/2 cups dried cranberries
1 head romaine lettuce, torn

Whisk together lime juice and mustard, gradually whisk in oil.
Place apples, walnuts, and green onions in a salad bowl. Pour dressing over, tossing to coat. Cover and chill 2 hours.
Sprinkle sugar over cranberries and toss to coat. Add to apple mixture, and toss. Line a serving platter with lettuce, top with salad. Serves 4. Easily doubled.

COOKS NOTE: I have made this with fresh chopped cranberies as well. It is just tarter in flavor but still good. The dried cranberries are excellant in it and less trouble than the fresh ones. Either way it's a winner. And something different for your Holiday table.

"If you're at a Thanksgiving dinner, but you don't like the stuffing or the cranberry sauce or anything else, just pretend like you're eating it, but instead, put it all in your lap and form it into a big mushy ball. Then, later, when you're out back having cigars with the boys, let out a big fake cough and throw the ball to the ground. Then say, "Boy, these are good cigars!"-Jack Handy

GREAT GRAPE CHICKEN SALAD

This is for Carol Laws...

4 cups chopped cooked chicken
2 cups seedless green grapes
2 cups chopped celery
1 small, sweet onion, chopped
2 cups mayonnaise
1 tsp. poppy seeds-optional
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. poultry seasoning

Combine chicken,grapes, celery, and onion in large serving bowl. Combine remaining ingredients and add to chicken mixture. Toss to coat. Chill for 8 to 12 hours. Flavor will improve when chilled.
Serves 4 to 6

"In cooking, as in all the arts, simplicity is the sign of perfection

SWEET POTATO SALAD

Not what you are expecting...definately different and so good it can pass for dessert. Serve it on your Thanksgiving table. Everybody loves it.

1 cup flour
1 stick butter-softened
1/2 cup chopped pecans
8oz. softened cream cheese
8oz. Cool Whip-thawed
1 cup sugar
1 1/2 cups cooked, mashed, sweet potatoes
1 stick butter
1 egg-beaten
2 Tbsp. vanilla
1 cup sugar

Combine flour and butter. Add pecans. Press in the bottom of a 9-by-13 baking dish. Bake at 350 degrees for 30 minutes, cool.
Combine next 3 ingredients. Spread on top of cooled crust. In a saucepan combine remaining ingredients. Cook over medium to medium low heat, stirring occasionally, for 12 to 15 minutes, being careful to not scorch. Cool, then spread over cream cheese mixture. Refrigerate and serve cold.

"Be wiser than other people if you can; but do not tell them so."

CORNBREAD SALAD

Different and Delicious

4 cups roughly crumbled cornbread
2 cups cooked chicken-chopped pea size
1 cup chopped green onion
1 cup chopped parsley
1/2 bell pepper-chopped
1/2 cup chopped pickles
1/2 cup chopped water chestnuts
1 Tbsp. chopped pimiento
1 small can each of corn and baby peas
1 1/2 Tbsp. sugar
1 tsp. each of paprika,salt, pepper, and poultry seasoning
1/4 tsp. cayenne pepper
1 cup mayonnaise

In a large bowl add all the ingredients except the mayonnaise in the order listed. Mix well. Add mayonnaise. Cover and chill several hours. Sprinkle with extra paprika before serving.

"You have got to throw feeling into cooking."-anon

MY FAVORITE GREEK SALAD

The flavors of a Greek Salad dance and tingle across my taste buds. If I serve this salad at a dinner party, the guests usually like it better than the main coarse. Be sure and serve it with a huge chunk of crusty bread.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried Greek oregano

Salad
1 head romaine lettuce, torn into bite-size pieces
3 large plum tomatoes, seeded and coarsely chopped
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, diced
3/4 cup kalamata olives, pitted
3/4 cup crumbled feta cheese
pepperoncini peppers

Directions
Whisk dressing ingredients together until blended. Season to taste with sea salt and freshly ground pepper. Drain water from onion and pat dry with paper towels. Combine all salad ingredients except feta cheese. Toss with dressing. Sprinkle cheese over and serve.

“We were planning on coming home, making dinner and relaxing. All I remember is talking about having a Greek salad and some bread for dinner.”~Jean Giel

TWO SHADES OF RED SALAD

A delicious and aesthetically pleasing salad.

1 lb. beets-washed; trimmed
1 lb. tomatoes-seeded & cut into 1/4-inch cubes
1/2 med. red onion-diced
1 clove of garlic-minced
1/4 cup of Italian parsley leaves-chopped
1/4 cup cilantro leaves-chopped
2 Tbsp. extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 tsp. salt
freshly ground pepper to taste
1/2 cup feta cheese-crumbled

Preheat oven to 400 degrees. Wrap the beets tightly in aluminum foil and bake until cooked through, about 1 hour. Cool, peel, and cut into 1/4-inch cubes. Place in a serving bowl and add the tomatoes, onion, garlic, parsley and cilantro. In a small bowl, mix the oil, lemon juice, and salt. Add to the salad ingredients, tossing well. Season with pepper and sprinkle the crumbled feta over the top. Serve at once. Serves 6 to 8

This is one of my most requested catering recipes. The unusual combination of ingredients and flavors teases your taste buds in glorious fashion.

"We owe much to the fruitful meditation of our sages, but a sane view of life is, after all, elaborated mainly in the kitchen."-Joseph Conrad

FARMER'S SALAD

FARMER'S SALAD This great tasting salad is a favorite with everyone and easy to prepare.....Combine a 16oz. bag of chopped Romaine lettuce with 1 12oz. Bag broccoli florets in a large bowl. Whisk together 3/4 cup of mayonnaise with 3 Tbsp. sugar and 1 Tbsp. white vinegar. Pour dressing over and toss to coat. Sprinkle with bacon and refrigerate until ready to serve. Serve cold. Serves 8............Cauliflower works well to. I like half of each and sometimes throw in some cheese and toasted sunflower seeds.