Greens and Sprouts Salad

1 (10 ounce) package fresh baby spinach
3 cups torn leaf lettuce
2 hard cooked eggs, chopped
5 bacon strips, cooked and crumbled
2 (14.5 ounce) cans bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup chow mein noodles


1/2 cup vegetable oil
1/2 cup sugar
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 small onion, cut into wedges

Toss spinach in a large bowl with lettuce, eggs, bacon, bean sprouts and water chestnuts. Drizzle with the chow mein noodles.

Put the dressing ingredients in a blender and combine well. Serve with salad.



Grilled Asparagus Salad

1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds

Prepare grill over low heat. Mix lemon juice and olive oil on a plate and add the asparagus. Coat it with the mixture.

Place the asparagus over the grill to cook for 5 minutes, turning once. Use the olive oil mixture for basting. Take them off the grill and transfer it into the same plate of oil.
Mix spinach, Parmesan cheese and slivered almonds in a large bowl. Cut the asparagus into bite size portions and add it into the salad bowl. Toss to combine and serve.



Caesar Potato Salad

2 1/2 pounds (about 8 red thin-skinned potatoes, scrubbed)
2 cloves garlic, minced
1 teaspoon Worcestershire
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
4 anchovy fillets, minced, plus about 5 whole fillets for garnish (about 1 ounce total)
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley
Salt and pepper

Boil 3 quarts of water. Add the potatoes and cook covered over medium heat. Cook for about 40 minutes or until the potatoes are tender.

Remove all the potatoes from the pot and leave one soaking. Place the other potatoes in cold water to cool. Cut the potatoes into half inch wide slices. Cook over medium heat until the potatoes are soft or for about 10 minutes.
Remove the hot water soaked potato and cut in half then another half. Add to the other slices of potatoes. Soak the other half in cold water to cool or for about 3 minutes.
Peel the potatoes and cut in half. Add it into a blender with half cup of the cooking liquids. Combine until smooth and pour in a small bowl. Immerse bowl in cold water by the rim to cool pureed potatoes.
Mix minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar and minced anchovies in a medium bowl. Add in 2/3 cup of the cooled potato puree and pour over sliced potatoes.
Add grated Parmesan cheese, mixing lightly until potatoes are coated.
Use minced parsley and whole anchovy fillets as garnish then season with salt and pepper to taste. Chill or serve.
Makes 6 servings



Sweet Potato Potato Salad

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper

Boil salted water in a large pot. Add the potatoes and cook for half hour or until tender but firm. Drain potatoes, cool and peel. Chop the potatoes and set aside.
In a saucepan, place the eggs and cover with enough cold water, cooking until boiling. Cover pan and remove it from heat. Leave eggs standing for 12 minute in hot water. Drain and cool the eggs to have them ready for peeling and chopping.
Mix the potatoes, eggs, celery and onion.
In a separate bowl, combine mayonnaise, mustard, salt and pepper. Add it to the potato mixture, tossing well until coated. Chill and serve.



Pimiento Potato Salad

1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 tablespoon cider vinegar
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked potatoes
2 tablespoons crumbled cooked bacon
Mix mayonnaise, celery, onion, pimientos, vinegar, mustard, salt and pepper in a bowl until smooth. Add the potatoes and bacon then stir until coated. Chill until serving.



Red and Sweet Potato Salad

2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

In a large saucepan, cook the red potatoes, covering it with water. Once boiling, lower heat and cook covered for about 2 minutes. Add the sweet potatoes and let it come to a boil. Bring heat to low and cover, cooking for another 10 minutes.
Combine the vinegar, mustard, salt and pepper into a large bowl. Add the drained potatoes into the mixture and mix slightly until coated then cool.
Mix mayonnaise and milk. Blend in the celery, onion and parsley. Stir this mixture into the cooled potato mixture. Serve immediately or chill until serving.



Mexican Chicken Salad

2 1/2 cups shredded cooked chicken meat
1/2 cup julienned carrots
1/4 cup julienned red bell pepper
1/4 cup julienned jicama
1/4 cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados – peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
1/2 cup sour cream
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

Combine chicken lightly with carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados and cilantro.
Use another bowl to blend the sour cream with mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning and hot pepper sauce. Add the dressing with the salad and toss until coated. Put cover and place it in the refrigerator for an hour and serve.



Belizean Lobster Salad

6-8 lobster tails
1 medium onion, chopped or grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 small tin ( 6 ounces) green peas
3-4 hard boiled eggs
1/2 cup mayonnaise or salad cream
1 firm tomato
1/3-1/2 cup evaporated milk
3-4 lettuce leaves

In salted water, boil the lobster tails for about 15 minutes. Set aside to cool.

Crack the shells and take out the flesh. Cut it into cubes or serving sizes. Mix in pepper, onions, evaporated milk and salad dressing with the lobster for seasoning.
Slice the hard boiled eggs and reserve for later use.
Arrange lettuce leaves at the bottom of a serving dish. Place some lobster mixture, green peas, boiled eggs and sliced tomato.
Make another layer or layers until all the ingredients have been used up.



Chicken Peach Salad

2 whole Chicken breast; cooked (boiled)
2 medium Peaches; sliced
6 tablespoon Poppy Seed Dressing (bottled)
1 head Butter Lettuce
1 stalk Celery; chopped
0.5 head Iceberg Lettuce
0.5 cup Pecans; chopped
12 Cherry tomatoes

Place plates in a refrigerator to chill.
Combine cooked chicken breast, peaches, pecans, celery with poppy seed dressing. Chill.
For serving, arrange salad over a bed of Butter lettuce and torn iceberg lettuce. Use pecans and cherry tomatoes as garnish.



Mediterranean Potato And Tuna Salad

4 cups peeled and cubed potatoes
1 1/2 teaspoons salt, divided
1 11-ounce pouch (or canned) chunk tuna in oil, undrained
1/4 cup pitted and chopped Greek olives
1/4 cup minced red onion
1/4 cup minced parsley
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
2 tablespoons olive oil
Parsley sprigs

Boil water in a pot. Add potatoes and add a teaspoon of salt. Let it simmer for 18 minutes. Take the pot off the stove top and drain.
Separate tuna from its oil, reserving the latter. Chop the tuna into small portions and transfer it in a moderate-sized bowl.
Put the potatoes, olives, onion and parsley into the bowl of tuna.
Combine the reserved oil along with 1/2 teaspoon salt, pepper, Dijon, red wine vinegar and olive oil. Once smooth, add it into the bowl of tuna and potato, tossing lightly until coated. Serve with parsley sprigs as garnish.