Shopska Salad (The Bulgarian Favorite)

Ingredients for 4:
4 spring onions
4 medium tomatoes
1/2 cucumber
1 green pepper
1 red pepper
grated feta cheese to sprinkle salad*
 (I've even made it without the peppers)

 Optional:
olives
chopped parlsey
salt, pepper, vinegar & olive oil

How to prepare:
Cut all ingredients in slices or cubes.
Season with salt, pepper, add the
chopped  parsley.
1Tbs of vinegar and 2 Tbs of olive oil
and mix well.
Sprinkle with feta cheese and enjoy either by itself
or as a side dish

Lettuce Wraps (Emlyn)

In a wok or large frying pan, brown ground turkey with Teriyaki sauce. Add ginger, garlic, chopped/shredded carrots, shredded coconut and finely chopped peanuts. Add Mandarin sauce to all. Serve with lettuce cups and additional Mandarin sauce for dipping.

Creamy Tomatillo Dressing (Emlyn)

1 package Hidden Valley Buttermilk Ranch dressing mix
3/4 C Buttermilk
1 C mayo
3 tomatillos (look like green tomatos)
2 cloves garlic
1 C fresh cilantro - stems removed
1/2 tsp. cayenne pepper

blend all ingredients in blender and refrigerate.

Jerk Chicken Salad (Emlyn)

for more recipes, visit my website: www.pamperedchef.biz/tinafairbourn

Ingredients:
1 tablespoon Garlic Oil or olive oil to cook with Chicken
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders grilled with rub
1 medium pineapple diced, grilled with Jamaican rub
1 red bell pepper, diced
3 green onions diced
2 heads romaine lettuce shredded
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled

Dressing
2 limes (1 Tbl. zest, juice both limes)
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple / APRICOT preserves(jelly)

Cookie Salad (Mom)

1 large package instant vanilla pudding
2 ½ cups buttermilk
1 large tub cool-whip
2 cans mandarin oranges
1 lb strawberries, cut into wedges
(Any other fruits may be added as desired)
1 package chocolate striped cookies (broken)

Combine pudding and buttermilk. Place in fridge for about 5 minutes or until set. Fold in cool-whip, mandarin oranges, strawberries, and graham cookies.

Serve.

KFC Cole Slaw (Emlyn)

Ingredients
1 head of cabbage, shredded
1 or 2 carrots, grated
1/4 onion, grated

Dressing:
1 C. Miracle Whip Salad Dressing
1 C. sugar
1/4 C. oil
1/4 vinegar

Salt and Pepper to taste

Directions
Mix together the dressing and pour over cabbage mix. Add salt and pepper. Let it sit for a few hours before eating.

House Salad (Emlyn)

1 head Romaine Lettuce
Swiss cheese to taste
Romano cheese
4-5 strips of bacon
½ - ¾ cup toasted almonds (300 degrees / 20 min.)

Dressing

Combine in blender
Juice of 1 lemon
1 garlic clove minced
1/3-1/2 cup olive oil
S&P to taste

Chicken Salad (Emlyn)

4 boneless, skinless chicken breasts, cooked and cubed
1 20 oz can pineapple, drained. reserve juice
3 cups (green or red or mixture) grapes, halved
3 green onions, thinly sliced (about 1/8 cup)
3 celery stalks, chopped (1 cup)

Toss together and add dressing:
1 1/2 cups mayo (1/2 bottle)
1/4 cup (3 tablespoons) sugar
1/3 cup of the reserved pineapple juice

Refrigerate long enough to chill all and combine flavors. Serve with chinese chow mein crunch noodles to sprinkle on top, or fill croissants with a piece of lettuce for sandwiches.

Strawberry Chicken Salad (Emlyn)

Strawberry Chicken Salad

2-3 boneless skinless chicken breasts
strawberry jam
About 1/2 head green leaf lettuce, shredded
1 Cup sugared walnuts*
1 Cup sliced strawberries
1 avocado, diced
Raspberry viniagrette or other dressing of your choice (Poppyseed is good with it)

Cut chicken into cubes and pan-cook until lightly brown, add enough strawberry jam
to coat and "candy" the chicken. Toss all ingredients together and serve with dressing.

*There's a recipe for sugared walnuts in the Better Homes red and white checkered cookbook;
just egg whites and sugar and cinnamon and nutmeg; then bake.

Seder Spinach Salad (Emlyn)

Spinach Salad

Spinach
Blackberries or Strawberries (I used blackberries)
Candied Walnuts or Pecans*
Dressing**

*Candied Walnuts

1 1/2 C nuts
1/2 C sugar
2 Tbsp. butter
1/2 tsp. vanilla

1. Line a baking sheet with buttered foil and set aside. In 10-inch heavy skillet, combine all ingredients. Cook over med-high heat, shaking (do not stir) occasionally until sugar begins to melt.
2. Reduce heat to low. Continue cooking until sugar is golden brown, now stirring occasionally. Remove from heat and pour onto baking sheet. Cool completely and store in refrigerator up to 3 weeks.

**Dressing

1/2 C Canola Oil
1/2 C Red Wine Vinegar
1/2 C Sugar
1 Tbsp. poppy seeds
1/2 tsp of dry mustard or paprika (I used paprika)

Put in closed mason jar and shake shake shake! Pour over salad just before serving and mix.