Our Recipes
Broccoli Salad
4 c. uncooked broccoli florets
½ c. raw sunflower seeds
8 slices cooked bacon cut into small pieces
1 c. golden raisins
½ c. chopped red onion
1 c. red flame grapes
Mix all ingredients with
1 cup mayonnaise
4 T. sugar
4 T. rice or wine vinegar
Chill overnight.
Broccoli Casserole
2 c. broccoli florets-precooked al dente
1 can water chestnuts
1 lg. onion chopped
1 can cream of mushroom soup
1 c. mayonnaise
1 c. cheddar cheese
Combine all ingredients and cover with crushed Ritz crackers.
Bake in a 9x13 pan at 350 degrees for 20-30 minutes.
Greek Salad
4 c. torn romaine and iceberg lettuce
½ cucumber thinly sliced
½ small chopped red onion
1 c. cherry tomatoes
2 oz. crumbled Feta cheese
½ c. black olives
½ c. croutons
1 small jar marinated artichoke hearts
Dressing:
1/3 c. olive oil
¼ c. red wine vinegar
¼ c. lemon juice
1 T. sugar
1 ½ t. salt
½ t. pepper
2 large cloves garlic, pressed
Combine all ingredients and shake well. Chill overnight if possible.
Note: Sweet N Low can be used in lieu of sugar.
Cabbage Salad
2 c. Red Cabbage-finely chopped
5 c. Green Cabbage-finely chopped
2 large red bell peppers-diced
2 carrots-diced
8 green onions-chopped
½ c. fresh cilantro-chopped
Dressing:
6 T. rice vinegar
6 T. Olive oil
5 T. creamy peanut butter
3 T. Soy Sauce
3 T. Brown sugar
2 T. Minced fresh ginger
3-4 cloves fresh garlic-pressed
Mix all vegetables together and toss with dressing. Let sit 2-4
hours then serve.
Holiday Butter Salad
2 heads butter leaf lettuce
2 pears, cored cut into bite size pieces
½ c. dried cranberries
1 c. Stilton or Gorgonzola cheese, crumbled
½ c. carmelized walnuts, pecans or almonds
1 bunch green onions chopped
Dressing:
½ c. extra virgin olive oil
2 T. basalmic vinegar
3 T. brown sugar
1 ½ T. Dijon mustard
2 cloves pressed garlic
Whisk dressing until smooth and pour over salad, toss and serve
Oriental Cabbage Salad
1 head cabbage shredded or chopped
1 head napa cabbage shredded or chopped
1 bunch green onions
2 packages Top Ramen, raw broken into small pieces
Toasted slivered almonds
Toasted sesame seeds
Dressing:
1 c. oil
1/3 c. rice vinegar
1/3 c. sugar
2 packets of Top Ramen seasoning
Toss altogether just before serving!
Spring Mix with Pears and Gorgonzola
One 2 pound bag of Spring Mix
2 Bosc pears sliced
1 cup cashews
1 cup fresh pomegranate seeds
½ cup dried cranberries
1 cup gorgonzola cheese
Dressing:
¼ cup honey
1/2 cup olive oil
1/3 cup Raspberry Vinegar
3 T. Orange Juice
Salt and pepper to taste
Whisk dressing in bowl and add vegetables on top. Chill for an hour
or so then toss right before serving. Enjoy!
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