Creamy Caesar Salad Dressing

2T dijon mustard
1T red wine vinegar
2 canned anchovies
3 cloves garlic
1c grated parmesan cheese
2T worchestershire sauce
1/4c lemon juice
1t salt
1t pepper
1/2c olive oil

~add the first 5 ingredients to a food processor and pulse to combine.
~add everything else EXCEPT the olive oil.
~turn on the processor.
~add the oil in a steady stream, to emulsify.
~store in refrigerator, tightly sealed, up to 2 weeks.

makes 1 cup
Mimi's recipe.

Cilantro Pepita Salad Dressing

1 anaheim chile, roasted, seeded and peeled
1 bunch cilantro
1/4 c pepitas
1 clove garlic
3/4 c mayo (or mayo/yogurt combo)
1/3 c oilve oil
2 T red wine vinegar
2 T parmesan cheese
1/4 c water
1/2 t salt
pinch black pepper

~whirl all in a food processor until smooth.

makes about 2 cups.
Recipe from the internet.

French Dressing

1/2 c olive oil
1/2 c veg oil
1/2 c red wine vinegar
1 T worcestershire sauce (is that how you spell it... who knows, i can barely even say it!!)
1 1/2 t dry mustard
1 T salt
juice of 1/2 of a lemon
pepper to taste

~put it all in a jar and shake shake shake.
~refrigerate.

serves a lot
This recipe is from J Lo

Ranch Dressing

1 c mayo
1/2 c buttermilk
1/4 t garlic powder (not garlic salt)
1/4 t onion powder (not onion salt)
1/8 t pepper (no salt at all!!)

~put it all on a jar and shake shake shake.
~refrigerate.

serves 12-ish
This recipe is from Charlotte.

Cracker Barrel Inspiration

Chinese Chicken Salad

2 c cooked chicken breast- chopped or shredded
1 head green cabbage
1/4 c sunflower seeds
2 pkgs ramen noodles
1 pkg ramen seasoning
2T sesame seeds light browned in a little olive oil (like a teaspoon)
1 bunch green onions

1/4 c canola or veg oil
1/4 c seasoned rice vinegar
1 T soy sauce
1 T sesame oil
2 T sugar

~toss the first 7 ingredients in a large bowl
~combine all of the rest in a jar and shake well
~pour over cabbage mixture
~toss well
~let sit for about 1/2 hr before serving

serves: a family with leftovers
This recipe was from an old college friend named Vicki.

Red Potato Salad

2# red potatoes
1c mayo
1/4c dijon
3/4c red onion
2 cloves garlic, minced
1 T dried dill weed
1/2 t salt
1/2 t pepper
juice of 1/2 of a lime


~wash and cut up the potatoes
~cook till soft
~in the meantime add all the other ingredients to a large bowl
~drain the potatoes
~add to the bowl of ingredients
~mix well
~serve warm or cold

serves 8-10
This recipe is from Taste of Home

Oriental Pasta Salad

1 # spaghetti
2 t crushed red pepper flakes (that's teaspoons CRH, teaspoons!!)
1/4 c olive oil
1/4 c sesame oil (this oil is absolutely essential for the right flavor, but it is expensive and goes bad fast, so just buy a small bottle and store it in the fridge)
1/3 c honey
1/3 c soy sauce
1 t salt
1/2 c chopped cilantro
1/2 c chopped green onions
3/4 c chopped peanuts
2 T sesame seeds
2 c cooked chicken
~cook spaghetti, al dente, drain.
~meanwhile, in a skillet heat oils and red pepper flakes. cook about 2".
~remove from heat.
~immediately add the honey, soy sauce and salt. mix well.
~poor over spaghetti.
~cover and chill 4 hrs, or overnight.
~when ready to serve, add remaining ingredients. toss and serve.

Note: the nuts will get soft if you have leftovers. so if you think you won't eat the whole bowl at one sitting, mix the peanuts and sesame seeds together and serve on the side.

serves 6-ish
This recipe came from Marianne.

Chicken and Black Bean Salad

1 lg chicken breast, cooked, cooled, and chopped small
1 can black beans, thoroughly rinsed and drained
1 c frozen corn, thawed and drained
1 roma tomato, diced small (optional)
1-1/2 T olive oil
3 lg cloves garlic, finely chopped
2 t dried oregano
1-1/4 t ground cumin
2 T cider vinegar
1/2 t salt
1/2 c chopped green onions
1/2 c chopped cilantro


~place the first 4 ingredients in a bowl and mix well.
~heat oil in a skillet over med heat.
~add garlic and saute about 30 seconds.
~stir in spices.
~remove from heat.
~add vinegar and salt.
~pour over salad. toss to combine.

serves 4-ish
This recipe came from Suzi C.

Asparagus Salad

2# asparagus
2 T lemon juice
1-1/2 T dijon mustard
3 T olive oil
1/4 c chopped basil
1/4 c chopped chives
1/4 c chopped cilantro
1 c chopped red onion
3/4 c toasted pine nuts
2 oz feta
salt and pepper to taste

~snap asparagus into 2 " lengths. (be sure to discard the bottom end)
~drop asparagus into a pot of boiling water.
~cook about 1 - 2".
~immediately drain and place into a bowl of ice water to cool.
~mix all of the rest of the ingredients together.
~add cooled asparagus and stir to coat.

serves 4-6
This is Linda E's recipe.

Grilled Chicken Pita Salad

This is Sunset Magazine's FABULOUS salad made with asparagus.
Get the recipe here.