2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.

Peel and trim the carrots and beets, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.

1/2 – 3/4 C. sugar
1/4 tsp. salt
2 Tbsp. Lemon Juice
2 Tbsp. white wine champagne vinegar
2 Tbsp. Miracle Whip (Do not substitute)
1/2 10 oz tub sour cream
3-4 garlic cloves
1 head cabbage
1-2 leaves red cabbage
3 large carrots
3-4 green onions
3-4 celery stalks

Rub salad bowl and the inside of the lid with all of the garlic cloves(save garlic).
Cover bowl and let stand in refrigerator as long as possible, over night is best.
Shred all of the vegetables as small as possible and chop up left over garlic.
Combine all of the sauce ingredients together and stir until the vegetables are creamy with the sauce.
Place vegetables in the garlic marinated bowl and stir well.  Cover and let stand in the refrigerator until cool.
This gets better as the salad marinates together.

This salad will keep good in the fridge for 5 – 6 days and can be frozen for later use.

Thanks to rickoh for sharing this salad recipe.

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.

10 cups red & green chopped cabbage
1/4 cup grated carrot
2 cups Miracle Whip
1/2 cup sugar
2 tblsp grated horseradish
1 tblsp dry mustard
1 tblsp white pepper
1/2 tsp kosher salt
1/4 tsp garlic powder
1/2 tsp celery seed

1)Toss the cabbage and carrots thoroughly.

2) Mix the Miracle Whip,horseradish,dry mustard,white pepper,salt,garlic powder & celery seed in a large bowl.Add the cabbage mixture and blend well.Refrigerate for at least 4 hours to allow the flavors to meld.

3)Serve with your favorite barbecued meats.

Thanks to Chef Boy RV for sharing this recipe.

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 can (6 oz.) pineapple bits
1 C. flaked coconut
1/4 C. powdered sugar

In a medium bowl, combine all ingredients.  Mix well.  Cover and refrigerate at least one hour.

Dressing:
1 Cup sugar
1 tsp pepper
1 tsp salt
1 Tbsp. water
3/4 cup corn oil
Salad ingredients:
1 16 oz can shoepeg corn
1 large can French Style green beans
1 large can Small English Peas
1 7 oz jar chopped pimento
1 Chopped medium size green bell pepper
1 medium sized onion chopped
1 cup chopped celery

To make the dressing, place all ingredients into a pan and bring to a boil stirring constantly. Let boil for 1 minute, remove from heat and let cool completely.
Dump all the vegetables into a colander and let drain.
When dressing has cooled, place all ingredients together and marinate over night in refrigerator until ready to serve.

Thanks to Mari for sharing this 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.

Base of salad:
1 head of Napa Cabbage
2 -3 bunches of green onion
Dressing:
1/4 cup red wine vinegar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
salt/pepper to taste
The Crunch:
2 small packages of slivered almonds
3 packages of Ramen noodles
2 tablespoons butter
salt/pepper to taste

Use a large bowl. The Napa when chopped gains volume.

The Base:

1)Chop the head of napa cabbage coarsely. Discard the very end. Throw into your bowl.

2) Chop the roots off the end of the onion and discard

3)Dice the green onion (including the green part)

4)Thrown the onion into the bowl with the Napa Cabbage.

Set aside

The Crunch;

1)Break up the ramen noodles and put into a frying pan with 2 tablespoons of butter. Fry them until they are a very light brown

2) add the slivered almonds until the entire mixture is a light brown. Set aside to cool.

The Dressing:

1) put all of the ingredients into a shaker bottle and shake the h_ll out of it.

If serving right away you can thrown the noodle/almond mixture on top of the Napa/Green Onion mixture. The shake the dressing and pour it on the salad. This makes a large salad so if you feel that you will not eat it all in one sitting – don’t mix it all together, just portion everything out and pour a little dressing on each salad. This is great for parties.

Thanks to Johnny50 for sharing this salad recipe.

1 head of lettuce, chopped
1 pound ground beef
1 onion, chopped
1 can red kidney beans, drained
1 jar Pace Picante Salsa
2 tomatoes, chopped
2 cups grated cheese
1 small package nacho chips, broken
Dressing:
1/2 cup mayonnaise
5 tbsp sugar
Salt & Pepper to taste
1 small jar Catalina Dressing (optional)

Brown onion and ground beef and drain. Add kidney beans and set aside to cool.
In a separate bowl, mix salsa and mayonnaise, salt and pepper and set aside. Place chopped lettuce in a large bowl. Add chopped tomatoes, cheese and beef mixture. Top with chips. Pour salsa mixture over top and mix well. After serving place small amount of Catalina Dressing on top and mix well.

I usually make my dressing while the onion and beef are cooking and set it aside. I do not add the Catalina Dressing to my other dressing as not everyone likes it. Also, do not add the chips until ready to serve.

Thanks to JTill0915 for this salad recipe.

1 Bag of baby spinach leaves
1 Egg plant
1 Yellow Bell Pepper
24 Snap Peas (pea pods will also work)
10 spears fresh Asparagus
Pickled Garlic
Sundried Tomatoes packed in Olive Oil
Olive Oil
1 fresh lemon
1 garlic clove (crushed)
Sugar
White Balsamic Vinegar
salted pumpkin seeds

Wash all vegetables well. Peel and slice Egg Plant. Then put into a drainer and salt. Let sit until most of the liquid has come out. Grill pepper, asparagus and egg plant. After grilling pepper, put into an air tight container. Just set the other veggies aside. After 20 minutes, peel the pepper. Slice asparagus into 1 inch pieces and slice egg plant into strips. Right before serving, mix all veggies together, including sundried tomatoes (sliced) and whole pickled garlic. For dressing, pour in olive oil (about 1/4 cup to ½ cup (depending on how big your salad is), white balsamic vinegar (about half the amount of the olive oil), garlic clove, grated peel from lemon, juice from lemon and 2 tsp of sugar. Shake like crazy. Then dress your salad right before serving. It is some work, but well worth it.

Thanks to Shelli for sharing this salad recipe.

1 can Shoe peg corn (I use 2)
1 can French style green beans
1 can LeSeur peas
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup finely chopped red pepper
1/2 cup sugar
1/4 cup light oil
1/4 cup vinegar

Combine well-drained vegetables (I let them sit in the colander while I’m preparing the other ingredients) and chopped ingredients, set aside

Combine oil, sugar and vinegar and bring to a boil long enough for ingredients to combine, 1-2 minutes, let cool

Pour over veggies and marinate in fridge.

Thanks to kyloralane for sharing this salad recipe.

1 pound cabbage, shredded
1 small carrot, shredded
1 tablespoon minced onion
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon prepared horseradish
1/2 teaspoon celery salt
1 1/4 cups mayonnaise-style salad dressing

Combine ingredients in bowl in order given. Mix until well blended.

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.

1 can mandarin oranges
1 (10 oz.) jar Maraschino Cherries drained or you can use fresh strawberries (2/3 C.)
1 (1 lb. 4 oz.) can pineapple chunks (no sugar added juice)
2 bananas
1 package vanilla sugar free cook and serve pudding mix

Drain pineapple saving juice.  Drain cherries and oranges throwing away juice.  Mix pineapple and pudding mix.  Cook until very thick.  Cool; add the fruit by alternating oranges, pineapple chunks, cherries or strawberries, and bananas into the pudding mix.  Refrigerate for several hours.  You can make this the day before.