1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Thanks to Columbamio for sharing this healthy salad recipe.

3 whole big cloves of garlic, (minced-see instructions)
1 TBSP packed minced fresh ginger (see instructions)
2 bunches cilantro, (rinsed well, most of stalk ends trimmed off) finely chopped (see Instructions)
1/2 cup fresh lime juice
1-1/2 tsp. wine vinegar
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground pepper
1 TBSP honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil

I use a food processor. If you do not have one you will need to mince the garlic, ginger and cilantro before adding in the spices, lemon juice, honey, vinegar and cheese. Whisk in the oil so it is emulsified into the dressing.
Food processor instructions:
Drop garlic cloves and ginger through the feed tube while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute. Enjoy!

To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernels, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.

Thanks to dsign4you for sharing this salad recipe.

4 C. mixed salad greens
4 Tbsp. bacon — cooked crisp and crumbled
4 Tbsp. grated fresh Parmesan cheese
1 C. croutons
Dressing:
1 1/2 C. salad oil (vegetable oil)
1 egg — at room temperature
1/3 tsp. salt
1/2 tsp.  fresh ground black pepper
1/4 C. white vinegar
3 Tbsp. minced onion
2 eggs, hard-boiled — for garnish, halved

Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese and croutons.

Put 1/2 cup oil and remaining ingredients in a blender. Cover and blend on low speed. Remove cover and gradually blend in remaining oil.

To serve: Pour 8 tbsp dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with hard-cooked egg half

2/3 cup Olive Oil
1/3 cup Regina wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Add Olive oil, vinegar, salt, and pepper into a container, and shake well before serving.  This will keep for a couple of weeks

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 C. Artichoke Hearts
1 C. sliced Red Onions
1 C. diced Pimentos
2/3 C. Olive Oil
1/3 C. REGINA wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 C. freshly grated parmigiano cheese

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halves and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY, or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

Green Onions
2 TBLS. Olive Oil
1 TBLS. Red Wine Vinegar
1 Tomato, chopped
1 Cucumber, chopped
2 tsp. seasoning salt
2 tsp. accent
1/2 tsp oregano
1/2 tsp fresh parsley
Pita Bread Croutons (Plain)
1/2 head of lettuce

To make croutons, separate pita bread, tear into small pieces and brown slightly in oven until bread is crisp. Do this just before serving so that they will be warm when serving.

After you chop the tomatoes “squish” them in your hands so as to get the juice of the tomato out into the mixture, then put pulp and juice into bowl.

Mix all ingredients (except lettuce and cucumbers) with tomato mixture. Mix well.

Shred lettuce place in a large bowl, place chopped cucumbers in with lettuce. Mix together well.

Pour chilled dressing mixture over lettuce and cucumbers, mix together well, top with warm croutons and serve.

1 cup Ketchup
1 cup Vegetable Oil
1/2 cup Vinegar
1/4 cup Water
1/2 cup Sugar
1 Tbsp. Black Pepper
1 tsp. Garlic Powder

Mix all ingredients together in a salad oil bottle, chill and pour over salad. Enjoy!

1 1/2 C. Mayonnaise
1/2 C. sour cream
2/3 C. chili sauce (this is a condiment typically sold near cocktail sauce)
1 Tbsp. fresh lemon juice
2 Tbsp. minced dill pickle
1 Tbsp. minced green pepper
2 Tbsp. minced green onion
4 tsp. fine grated fresh horseradish or drained bottled horseradish
2 tsp. Worcestershire sauce
1/2 tsp. Tobasco
2 tsp. sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 tsp. paprika
1 Tbsp. minced parsley

Combine all ingredients in a food processor or blender. Blend until thoroughly mixed, but do not over blend. Refrigerate in a covered jar until serving time. Stir before using.

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese – low fat okay
2 Tbsp. water
2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic – pressed
2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley – Crushed

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours.   This salad dressing stays fresh for about two weeks.

Special thanks to gnvdude for this recipe.

1/8 tsp. White Pepper
1 tsp. MSG
3/4 tsp. Salt
1/4 tsp. Onion salt
1/4 C. Salad oil
1/4 C. Water
1 Tbsp. Wine Vinegar
1 C. Mayonnaise
1 C. Sour Cream
2 oz. Bleu Cheese

Mix all the spices with the salad oil and water. Blend in the vinegar, mayonnaise, and sour cream. Mash the bleu cheese and stir into the dressing.
Serve on Romaine greens and grate or crumble bleu cheese over salad. Garnish with croutons, chopped hard-cooked eggs, and toasted slivered almonds.

2 Tbsp. salt, or to taste (you may want to start with 1 tablespoon)
1/2 Tbsp. pepper
1 Tbsp. sugar
1 medium white onion, finely chopped
2 Tbsp. chopped green onion
2 Tbsp. chopped parsley (flat leaf Italian preferred)
3 oz. diced pimento (bottled are fine)
1 egg white (optional)
2 Tbsp. lemon juice
1/4 C. white wine vinegar
2 C. plus 2 tablespoons olive oil

In a large bowl, mix salt, pepper and sugar. Add white onion, green onion, parsley and pimento; stir to mix. In a separate small bowl, whip egg white until frothy and light. Add egg white, lemon juice and vinegar to bowl and mix to combine. Add olive oil slowly, drop by drop, then in a slow stream, whisking constantly, until mixture is emulsified.

1 C. Hellmann’s Mayonnaise
1/3 C. Sour Cream
l/2″ to l ” Anchovy paste
l/4 tsp. Onion salt
l/4 tsp. Garlic powder
2/3 C. Parmesan Cheese
Italian bread crumbs

Mix all ingredients by hand. DO NOT use mixer. If too thick add vinegar. Add to 3 to 4 cups romaine lettuce.

1 small Onion
1 clove fresh Garlic
1 1/2 pts. Sour Cream
2 1/2 pts. Mayonnaise (do not use Miracle Whip)
3 dashes Tabasco Sauce
2 tsp. Lawry’s Seasoning Salt
1/2 tsp. White Pepper
3 Tbsp. Dill Weed
3 Tbsp. chopped Parsley
juice of 2 Lemons

Using a food processor, chop onion, and garlic , and put into the food processor, and grind it thoroughly. Place sour cream and mayonnaise in a large mixing bowl. Add spices, onion, and garlic and Tabasco Sauce. Pour this into the food processor, and mix until all is light and fluffy.
Allow this to sit overnight in the refrigerator before serving. This is wonderful on both salads and fresh vegetables.
Makes 1 quart.

1/3 C. Peanut Oil
1/3 C. Cider Vinegar
1/3 C. Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly. Keep refrigerated and covered to use within a few weeks. Shake before using.

3/4 C. Sour Cream
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
1/2 tsp. Salt (Scant)
1/3 tsp. Garlic Powder
1 tsp. Worchestire Sauce
1 1/3 C. Mayonnaise
4 oz. Danish blue cheese; crumble

In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.