Salad file is bursting at the seams

It’s salad recipes again. My salad file is bursting at the seams and now and then I go through the many recipes, weeding out the ones that I probably wouldn’t make and the file gets smaller. Don’t be afraid to try something different, rather than iceberg lettuce, tomato, cucumbers, radishes and a dressing out of the bottle. Bottled dressings are fine and take less time to drizzle over a salad rather than making your own. Take a little time to make a homemade dressing that doesn’t have ingredients, that you can hardly pronounce. They are much better for you. So I guess it’s salads AND dressings.

PINEAPPLE CARROT SALAD
2-20 oz. cans pineapple chunks, in its own juice, drained
3 large carrots, peeled, thinly sliced
1 medium honeydew melon, seeded, cut into 3/4-inch chunks
1/2 c. slivered dates
Dressing:
1/4 c. honey
2 T. each, white wine vinegar and lime juice
1 T. canola or vegetable oil
2 t. grated lime peel

In a large salad bowl, combine first four ingredients. In a small bowl, whisk together rest of ingredients. Gently mix dressing with pineapple mixture. Makes eight servings. Note: To sliver dates, cut the dates lengthwise using a wet knife and the slivers won’t stick together.

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LAYERED TEX-MEX SALAD
4 c. torn, mixed salad greens (Romaine, iceberg, spinach, etc.)
1 c. shredded Cheddar cheese
1-15 oz. can dark red kidney beans, rinsed and drained
1 c. shredded Monterey Jack cheese 1 c. diced green pepper
1-2 1/4 oz. can sliced ripe olives, drained or 1/3 c. olives, sliced
1-8 oz. container prepared guacamole
3/4 c. seeded, chopped tomatoes
(Romas are good as they have a small amount of seeds)

In a three quart glass bowl or casserole dish, layer first six ingredients in order given. Spread guacamole evenly over top. Cover, refrigerate at least four hours. When ready to serve, top with tomatoes. Makes 5-6 servings.

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PEPPERONI AND VEGGIE SALAD
Salad:
24 slices of pepperoni
4 green onions, sliced
2 c. small broccoli florets
1 c. small cauliflower florets
1/2 c. diced celery
1/2 c. golden raisins (can substitute dark raisins but golden taste better)

Dressing:
2/3 c. mayo
1/3 c. sugar
1 T. + 1 t. cider vinegar

In a medium bowl, combine first six ingredients. In a small bowl, whisk together rest of ingredients; pour over salad and gently mix to coat. Transfer to a pretty serving bowl. Makes six servings.

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ALMOND AND MANDARIN ORANGE SALAD
1-5 oz. pkg. spring mix salad greens
1-11 oz. can mandarin oranges, drained
6 green onions, sliced, using part of the green
3/4 c. slivered almonds
1/2 c. crumbled cooked bacon

Vinaigrette:
2 T. olive oil
1 T. +1-1/2 t. honey
1 T. white wine vinegar
1/4 t. each, celery salt and paprika
Combine first five ingredients in a large bowl. Whisk vinaigrette ingredients in a small bowl; pour over salad and toss to coat. Makes six servings. Thought for the Day: When we are young, friends are taken for granted. When we are old, we know what it means to have them.