Table of Contents


Curried Chicken Salad

2 chicken breasts
¼ cup teriyaki sauce
½ cup chopped celery
1 small apple, diced
1 small piece daikon, diced (it’s a large, white Asian radish)
1 tbsp curry powder
¼ cup mayonnaise
1 papaya or avocado

Marinate skinned and boned chicken breasts in teriyaki for a day or two and grill. Dice the chicken when cool and mix with the other ingredients. Fill a plate with dressed salad greens of choice. Place half the papaya of avocado in top and fill with chicken salad. Sprinkle with paprika. Serves two.

Cucumber Salad

   I love this recipe, and it is really good, but if you can get garden fresh cucumbers it lifts it to an even higher level.

3 large cucumbers
4 tbsp sour cream or yogurt
½ lemon, squeezed
2 tbsp oil
¼ cup chopped fresh dill

Peel cucumbers, slice down the middle and scrape out the seeds with a spoon. Cut into 1/8 inch slices. Place cucumber slices in a colander and sprinkle liberally with salt. Let stand until cucumber is limp.

Coleslaw

1 head cabbage
2 carrots
¼ cup mayonnaise
½ cup plain yogurt
¼ tsp poppy seeds

Shred cabbage and carrots in food processor. Add mayonnaise, yogurt, salt and pepper to taste. Sprinkle with poppy seeds.

Macaroni Salad

2 cups cooked macaroni
3 hardboiled eggs, chopped
2 stalks celery, chopped
¼ cup mayonnaise
½ cup plain yogurt
1 tbsp pickle relish
1 tsp salt
¼ tsp paprika
¼ tsp pepper

Combine all ingredients and sprinkle with paprika.

Potato Salad

4 medium potatoes
4 hardboiled eggs
3 stalks celery
1 onion
1 tsp salt
6 grinds pepper
½ cup mayonnaise
½ cup parsley
Cook potatoes in skins until soft. Cool, peel and cut into even pieces of about ½ inch. Chop the eggs, celery and onion. Combine all ingredients and toss together. Chill and garnish with paprika and parsley.

Thai Salad

2 chicken breasts
¼ cup teriyaki sauce
2 cups bean sprouts
2 carrots, in 1/8 inch julienne strips
18-24 fresh snow peas
1 bunch green onions, sliced
4 lettuce leaves, shredded

Dressing
2 tbsp soy sauce
1 tbsp peanut butter
1 tbsp wine vinegar
4 tbsp peanut oil
1 tsp sesame oil
1 tbsp ginger root, finely diced
1 tsp poppy seed

Marinate chicken breasts in teriyaki sauce for one or two days and grill.
Make dressing and toss with vegetables. Cut chicken breasts into bite size pieces and place on top of the vegetables.

Chicken Salad

2 cups cooked chicken breasts cut into pieces
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup walnuts
1/2 cup raisins
2 TBs mayo mixed with 1 cup plain yogurt

Mix all ingredients. Chill

Pasta Salad with Kielbasa

Bow tie pasta
Kielbasa
diced cheese
olives
sundried tomatoes
marinated artichoke hearts
chopped onion,
chopped scallions
pesto

Cook pasta. Stir with pesto. Combine with remaining
ingredients.

Pasta Salad with Pesto

8 oz. Pasta
1 recipe pesto
1/2 cup mayonaise
1/2 package frozen peas
Feta cheese
Tomatoes
Chopped parsley

Mix pesto with mayo. Combine with remaining ingredients.

Pear and Endive Salad

2 heads endive
4 pear halves
2 TB crumbles blue or gorganzola cheese
3 TB white wine vinegar
1 1/2 tsp mustard
1 egg yolk
3/4 cup olive oil
1/4 cup toasted walnuts

Separate endive leaves. Place pear halves on top. For dressing, process vinegar, mustard and egg yolk. Drizzle in olive oil. Season. Drizzle over salad, then sprinkle with walnuts.

Shrimp Salad

1/2 pound large shrimp
1 Tbs butter
1 Tbs olive oil
1/4 cup mayonnaise
1 teaspoon Dijon mustard
¼ cup Greek plain yogurt
¼ cup white wine
1 teaspoon freshly ground black pepper
sprinkle of dried or fresh dill
1 tbs minced red onion 
1 cup minced celery
1 diced ripe avocado

Peel and devein the shrimp if not already done. Saute in 1 tbs olive oil and 1 tbs butter in one layer in sauté pan. Sprinkle with salt, pepper, and ¼ tsp red pepper flakes. Turn shrimp once, and when almost done add ¼ cup white wine. Be sure not to overcook the shrimp.
In a separate bowl, whisk together the mayonnaise, yogurt, mustard, 2 tbs of the wine. Cut the shrimp into bite-sized pieces. Combine with the onion, celery and dill. Add 1 diced ripe avocado. Taste for seasonings

Sweet Potato Salad

1/2 cup pomegranate seeds
1/4 cup sunflower seeds
1 medium size sweet potato, diced and baked
1/4 red onion, diced
1 cup spinach, diced
1 tbsp olive oil (for baking sweet potato)
sea salt and pepper to taste

Dressing:
3 tbsp olive oil
1 tsp Dijon or stone ground mustard
1 tbsp balsamic vinegar

Peel sweet potato, dice into small cubes, toss with olive oil, salt and pepper, and bake in 400 degree preheated oven for 35 minutes or until softened. Cool. In a large bowl combine ingredients for dressing and whisk together. Add other ingredients and mix well.