3 Day Coleslaw
Loi Palmer, June 2005 MMCW
   Mix together in a large bowl: 2 bags of finely shredded cabbage with carrots, 1 chopped green pepper, 4 stalks of chopped celery, 1 grated onion, 1 large jar of pimento, 3/4 cup sugar.
   Dressing: In a saucepan mix: 2 tablespoons sugar, 3/4 cup vegetable oil, 1 cup white vinegar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dry mustard, 1 teaspoon celery seed. Bring to a rolling boil, stirring constantly. Pour dressing over vegetables while hot. Cover and chill for 8 hours before serving. This salad gets better each day.

Berry Summer Salad
Kellie Renfroe, July / August 2008 MMCW
  1 bag of 50 / 50 salad mix (spring mix and baby spinach), ½ cup fresh blueberries, ½ cup sliced fresh strawberries, ½ cup chopped walnuts, blue cheese crumbles, any store-bought raspberry vinegarette dressing (my favorite is Kraft’s Raspberry Hazelnut).
  Combine salad mix, berries, and walnuts. Sprinkle blue cheese crumbles on top and drizzle with raspberry dressing.

Chicken Salad
Loi Palmer, April 2005 MMCW
   1 large can white chicken meat, 2 stalks of celery diced, 1 tablespoon chopped onion (optional), salt and pepper to taste, 3 tablespoon mayonnaise. For variation: 1/4 cup chopped apples, 1/4 cup grapes halved. Serve on whole wheat bread or on a bread of lettuce.

Chicken Salad
Loi Palmer
1 Rotisserie Chicken cubed (lemon pepper or herb is delicious), 1 small carton of heavy whipping cream whipped, 1 cup mayonnaise, 1 cup finely chopped celery, 1 cup halved red grapes, 1/2 cup slivered almonds, 1 teaspoon salt, 3 tablespoons parsley.
Combine all ingredients and mix well. Serve on lettuce, avocado half, scooped out tomato or croissant.
Serves 8.

Chicken Salad
Loi Palmer
2 cups cooked chicken (4 chicken breast), 1 cup mayonnaise, 1 cup red grapes, 2 cup chopped bananas, 1 cup slivered salted almonds, 1 cup celery, 2 oranges or 1 can Mandarin oranges, 1 small can pineapple tidbits drained.
Mix gently. Great served with croissants.

Cornucopia Salad
Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW
  Candied Pecans: ½ cup chopped pecans, 3 tablespoons sugar.
  Salad: ½ head greenleaf lettuce torn into bite-size pieces, ½ head romaine torn into bite size pieces, 1 cup chopped celery, 4 green onions chopped, 11 oz. can drained mandarin oranges, 1 avocado cut into chunks, 1 diced apple, ½ cup dried fruit (currents, raisins, cranberries or cherries), ½ cup crumbled blue cheese (optional), 3 chicken breast halves shredded.
  Dressing: ½ teaspoon.salt, ½ teaspoon pepper, ¼ cup oil, 1 tablespoon chopped parsley, 1 tablespoon sugar, 1 tablespoon white wine vinegar (or red wine vinegar).
  1. Prepare the pecans: Melt 3 tablespoons sugar in a large frying pan with pecans, stirring continuously until coated.  Don’t let the sugar burn!  Spread on foil to cool.
  2. Mix salad ingredients together. Toss with pecans and add the dressing.  Enjoy!

Confetti Potato Salad
Loi Palmer, April 2006 MMCW
   12 new red potatoes cooked and cubed with skins on, 1/4 cup chopped green olives, 1 chopped red pepper, 1/4 cup sliced green onions, 1 cup feta cheese with basil and tomatoes, 1/2 cup chopped celery, 1/2 cup crisp bacon, 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 tablespoon Dijon mustard, salt and pepper to taste, 1/4 cup fresh parsley.
   Cook cubed potatoes. Add the rest of the vegetables and bacon. Blend olive oil, lemon juice, Dijon mustard, salt and pepper together. Pour on the dressing and toss with the potatoes. Chill for two hours. Sprinkle on the parsley just before serving.

Feta Cheese and Tomato Salad
Loi Palmer (adapted from a Paula Deen recipe), January 2006 MMCW
   6 medium tomatoes cut into wedges, 1 1/2 cup crumbled feta cheese ( I also like tomato and basil flavored feta), 1/2 cup chopped green onions, 3 tablespoons olive oil, 2 minced garlic, 1 teaspoon dried oregano, 1 bag baby spinach, 1 cup chopped walnuts.
   Dressing: Newman's Own Balsamic Dressing and Newman's Own Italian Dressing. Mix 1/2 cup of each into a jar and shake.
   In a large bowl, combine tomatoes, cheese, onion, oil, garlic, and oregano. Toss gently and refrigerate at least 2 hours. Add Newman's dressing to taste. Spoon tomato salad onto a bed of baby spinach leaves, sprinkle with walnuts. Serves 6-8.

Five Bean Salad
Loi Palmer
  1 can (19 oz) garbanzo beans, 1 can (10 oz) kidney beans, 1 can (15 1/2 oz) great northern beans, 1 can (14 1/2 oz) cut yellow waxed beans, 1 can (14 1/2 oz) green beans, 1 chopped onion, 3 celery stalks diced.
  Bean dressing: 1 cup white vinegar, 3/4 cup sugar, 1/3 cup Canola oil, 1 teaspoon salt, 1/2 teaspoon pepper, 3 tablespoons dry mustard, 1 teaspoon Worcestershire sauce.
  Drain and rinse all of the beans, place in large bowl. Add the chopped onion and diced celery. To make bean dressings combine all the ingredients and whisk until well blended. Pour over beans and refrigerate for several hours. Serve with slotted spoon.

Greek Salad
Loi Palmer
  1 head of iceberg lettuce, 2 cubed tomatoes, 1/2 purple onion sliced thin, 1 small jar Kalameta olives, 8 oz Basil and Dried Tomato Feta cheese, 1 cucumber cubed with seeds removed, 1 box Pepperidge Farm croutons.
  Greek Salad Dressing: 1/2 cup olive oil, 1/4 cup canola oil, 1/3 cup fresh lemon juice (3 lemons), 1 teaspoon salt, 1/4 teaspoon pepper, 2 cloves minced garlic, 3/4 teaspoon dried oregano, 4 tablespoons sugar.
  Place all dressing ingredients in a pint jar with a tight fitting lid. Shake well. Store in the refrigerator. When ready to use, allow the dressing to come to room temperature. Pour over salad and serve.

Hungarian Cucumber Salad
Molly Evert, July / August 2008 MMCW
  3 cucumbers sliced very thin, 1 clove peeled garlic, salt to taste, ¼ cup white vinegar, 2 tablespoons sugar.
  Slice cucumbers; soak in water.  Add the garlic clove to the water.  Sprinkle well with salt, stirring to dissolve.  Refrigerate for one hour.  Drain water and remove garlic.  Stir vinegar and sugar together until sugar is dissolved.  Pour onto cucumbers and stir.  If necessary, add more salt to taste.

Mandarin Salad
Vicki Webb, January 2008 MMCW
  Head of lettuce, 1cup thinly sliced celery, 1 bunch green onions thinly sliced with tops, 1 can drained mandarin oranges cut into small pieces, butter toffee glazed almonds. (Honey roasted almonds work well too.)
  Dressing: 1/2 teaspoon salt, dash pepper, dash Tabasco, 2 tablespoons sugar, 2 tablespoons rice vinegar, 1/4 cup oil, 1 tablespoon parsley flakes.
  Shake dressing ingredients in tightly covered jar and refrigerate.
  Place chopped greens in plastic bag with celery and onions. Store in refrigerator. Five minutes before serving, pour dressing on greens; add oranges and toss. Top with nuts.

Perfect Salad
Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW
  Layer the following in a flat casserole dish: 1 bag romaine lettuce mix, grape tomatoes, black olives, thinly sliced red onion, red or yellow pepper strips.
  Sprinkle with Hidden Valley Ranch dry Italian salad dressing mix.  Drizzle with olive oil and balsamic vinegar.  Mix. Top with basil and tomato-flavored feta cheese.

Romaine Salad
Vicki Webb, January 2008 MMCW
  2 hearts Romaine lettuce torn into small pieces, 1/2 cup chopped celery, 1 cup sliced red grapes, 1 finely chopped apple, 3/4 cup chopped walnuts or toasted pecans.
  Dressing: 1/2 cup sugar, 1 teaspoon celery seed, 1 teaspoon dry mustard, 2 tablespoons grated onion, 1/2 cup red vinegar, 3/4 cup olive or canola oil, 1 teaspoon salt, 1 teaspoon pepper.
  Mix dressing and toss.

Spinach Salad
Loi Palmer, April 2006 MMCW
   1 bag of baby spinach salad. 2 vine ripe tomatoes, 1/2 of a purple onion sliced paper then, 1/4 cup roasted sesame seeds, 1 cup diced mozzarella cheese.
   Toasting sesame seeds: Heat a small skillet. When hot, add sesame seeds and quickly toast. This will only take a couple of minutes. Set aside to cool.
   In a large salad bowl combine spinach, tomatoes, onions, and cheese. Just before serving sprinkle on the sesame seeds. Serve with Newman's Balsamic Vinegar dressing.

Tossed Salad
Loi Palmer, May 2006 MMCW
   1 bag of baby spinach leaves, 1 sliced tomato, 1 cup sliced mushrooms.
   Topping: 1 package of crushed Ramen noodles, 1 tablespoon butter, 2 tablespoons sesame seeds, 4 tablespoons sunflower seeds.
   Saute' butter in medium skillet. Add noodles, sesame seeds, and sunflower seeds. Stir until sesame seeds start to turn brown. Remove from heat and cool. (Loi's note: I place these in a cute little plastic bag tied with ribbon when I'm making the meal to carry to someone.) Sprinkle seeds on top of salad just before serving.
   Salad dressing: Mix up a dry Italian dressing salad mix with rice vinegar.