Salads

Aaron and Erin's Caesar Salad
Ingredients
Salad
1 tsp. worchestershire sauce
3 tablespoons lemon juice
*1 medium garlic clove crushed (can be eliminated if you don't like garlic)
1 pinch salt
1/2 tsp. freshly ground pepper
1 1/2 tsp. anchovy paste (usually found around the tuna fish section of the grocery store)
1 tsp. Dijon mustard
1/3 cup olive oil
2 heads of romaine lettuce
1/3 cup Parmesan cheese (freshly grated or in the plastic bottle)

Croutons
You can make your own using this easy recipe
Bread, baguette -- what ever you have in the pantry
I cube up enough bread to make as many croutons as we like
Mix cubed bread with two pinches of salt; drizzle of olive oil (enough to coat most of the bread cubes); and parmesean cheese (again, enough to coat most of the bread cubes).
Bake at 400 degrees until golden brown. Depending on your oven, that can take 10 minutes to 20 minutes.

To mix the salad
Mix into a wooden bowl (preferable but not necessary):
Worchestershire sauce, dijon, lemon juice, salt, anchovy paste, garlic -- whisk together until mixed
Cut up your romaine into bite-size pieces. I like to cut mine on a cutting board on the counter. I mix in half of my parmesan while the romaine is spread out on the cutting board. Do not add romaine to the bowl yet.
Ever so slowly, integrate your olive oil into the rest of the ingredients in the wooden bowl. You will need to do it slowly; whisking in the olive oil. If you add the oil to fast, everything you learned in chemistry class about waters and oils will come to fruition -- things will spread apart.
Once you've added in the olive oil; pour in the remaining half of your parmesan cheese. Whisk again.
Now add in your lettuce and croutons and mix everything together.
**For an added effect, put your salad serving bowls in the freezer when you begin preparing the salad. Serve salad on a restaurant-style chilled plate.

Mrs. Strong's Bok Choi Salad

Ingredients
Salad
1 big bok choy
1 bunch green onions
1 package Ramen noodles soup mix (don't use the dry mix)
1/2 cup sunflower seeds
3 tbs. sliced almonds

Dressing
2 tbs. sugar (2 packets Splenda)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbs. soy sauce

Directions

Roll and thinly slice bok choy

Mix noodles, sunflower seeds and sliced almonds. Spread on cooksie sheet and back 8-10 min. at 350 degrees

For the dressing, mix sugar, olive oil, apple cider vinegar and soy sauce in pan. Bring to a boil, remove and cool.

Place bok choi on platter, then onions, baked noodles with seeds and nuts, then dressing.

Becky’s Spinach Strawberry Salad
Ingredients
1 Bag Spinach
1 Cucumber Peeled and Sliced
Chopped Sweet (Red , Yellow or White) Onion to taste
½ of a small bag of sliced almonds
¾ tablespoon poppy seeds
Dressing
1 tablespoon lemon juice
1/3 cub Splenda or sugar
¼ cup apple cider vinegar
½ cup Premium Extra Virgin Olive Oil
A dash of lemon zest

Directions

Combine spinach, cucumber, onion, almonds and poppy seeds in a salad bowl

Refrigerate until ready

When ready to serve, combine salad and dressing and top with 1 pint sliced fresh strawberries

Jean’s Almond Broccoli Salad
Ingredients
4 cups chopped broccoli
1 cup chopped celery
2/3 cup slivered toasted almonds
1 cup each of red and green grapes
8 stripes bacon – cooked crisp and but into little bits
½ cup green onions with tops
Dressing
1 cup mayonnaise
1/3 cup sugar
1 tablespoon vinegar

Directions
Add dressing, onions and almonds just before serving.


Mary Jo’s Cauliflower Salad
Ingredients
1 large head cauliflower
1 box frozen peas
8 strips bacon, fried and broken into bits
1 sm onion, chopped
1 ½ c miracle whip
¼ c sugar
1/3 c parmesan cheese
1 large head cauliflower

Directions
Combine and serve.