Wilted Spinach And Almond Salad

Ingredients

• Ground black pepper
• ½ cup of sliced and toasted almonds
• 2 thinly sliced hard boiled eggs
• ¼ very thinly sliced red onion
• 1 teaspoon of salt
• 1 tablespoon of honey
• 2 teaspoons of Dijon mustard
• 3 tablespoons of red wine vinegar
• 1 tablespoon of sesame oil
• 2 tablespoons of canola oil
• 8 cups of fresh and chopped spinach

Preparation

1. Take a serving bowl and place spinach in it.
2. Heat salt, honey, Dijon mustard, red wine vinegar, sesame oil, and canola oil in a skillet and boil. Pour the hot dressing on the spinach. Toss this immediately so that all the leaves can be coated with the dressing.
3. Cook and also stir onion in this skillet. Coat the onion using the remainder of the dressing.
4. Divide the wilted spinach in 4 plates and sprinkle each using toasted almonds, onion, and hardboiled egg. Season using black pepper.

Asparagus And Green Bean Salad

Ingredients

• Ground black pepper
• Kosher salt
• ¼ cup of fresh and chopped parsley
• 2 cups of halved cherry tomatoes
• ½ chopped red onion
• 1 tablespoon of extra virgin olive oil
• 1 pound of cut in bite sized pieces and trimmed fresh asparagus
• 1 pound of cut into bite sized pieces and trimmed fresh green beans

Preparation

1. Preheat the oven to 200 degrees C.
2. Toss in a bowl 1 tablespoon of olive oil and green bean pieces until the green leaves have been coated evenly. Spread this on a baking sheet.
3. Roast the green beans in the oven for around 10 minutes.
4. Toss the asparagus pieces in a bowl with 1 tablespoon of olive oil until coated evenly. Spread this on the baking sheet with green beans that have been partially roasted.
5. Continue the roasting of the asparagus and green bean mixture until it has become tender. This may take 10 to 12 minutes.
6. Toss the asparagus and roasted green beans with parsley, cherry tomatoes, and red onion in a bowl and season this using black pepper and kosher salt.

Mojito Fruit Salad

Ingredients

• 3 tablespoons of fresh lime juice
• 2 teaspoons of white sugar
• 3 sprigs of fresh mint
• 1 cup of fresh blueberries
• 1 cup of quartered and peeled kiwi
• 1 cup of quartered and hulled strawberries
• 1 cup of cubed cantaloupe
• 1 cup of seedless grapes
• 1 cup of cubed and seeded watermelon

Preparation

1. Mix the kiwi, strawberries, cantaloupe, grapes, and watermelon in a bowl with a lid that is tight fitting. Top this using blueberries.
2. Stir the lime juice, sugar, and mint in a bowl and crush the mint with the spoon’s back while you mix to extract all the flavors. Pour this on the fruit mixture. Seal with the lid and then place in the refrigerator for about an hour or more.
3. Before you serve, flip the bowl gently several times so that the fruit can be coated well with the dressing.

Spinach And Strawberry Salad

Ingredients

• ¼ cup of slivered and blanched almonds
• 1 quart of sliced, hulled, and cleaned strawberries
• 10 ounces of torn in bite sized pieces, dried, and rinsed fresh spinach
• 1 tablespoon of minced onion
• 1/3 teaspoon of paprika
• ¼ cup of distilled white vinegar
• ½ cup of olive oil
• ½ cup of white sugar
• 1 tablespoon of poppy seeds
• 1/4 teaspoon of Worcestershire sauce
• 2 tablespoons of sesame seeds

Preparation

1. Take a medium bowl and whisk onion, Worcestershire sauce, paprika, vinegar, olive oil, sugar, poppy seeds, and sesame seeds together. Cover this and chill for about an hour.
2. Take a large bowl and combine together almonds, strawberries, and spinach. Pour the dressing on the salad and then toss. Refrigerate this for around 10 to 15 minutes before you serve.

Macaroni Salad

Ingredients

• 2 tablespoons of chopped pimento peppers
• ¼ cup of grated carrot
• 1 chopped and seeded green bell pepper
• 2 stalks of chopped celery
• 1 large and chopped onion
• ½ teaspoon of ground black pepper
• 1 ½ teaspoons of salt
• 2 ½ tablespoons of prepared yellow mustard
• 2/3 cup of white vinegar
• ¼ cup of distilled white vinegar
• 1 cup of mayonnaise
• 4 cups of uncooked elbow macaroni

Preparation

1. In a large pot, boil lightly salted water. Add in this macaroni and then cook until it becomes tender.
2. Take a large bowl and mix pepper, salt, mustard, sugar, vinegar, and mayonnaise together. Stir the macaroni, pimentos, carrot, green pepper, celery, and onion in. Refrigerate this for about 4 hours before you serve, and you can also keep this overnight.

Red Skinned Potato Salad

Ingredients

• Pepper and salt
• 2 cups of mayonnaise
• 1 stalk of finely chopped celery
• 1 finely chopped onion
• 1 pound of bacon
• 6 eggs
• 2 pounds of scrubbed and clean new red potatoes

Preparation

1. Boil a large pot of salted water and add in it potatoes. Cook this until the potatoes have become tender but still remain firm. This may take about 15 minutes. Drain this and then keep in the refrigerator for cooling purposes.
2. In a saucepan, put eggs and cover using cold water. Boil the water and remove from heat immediately. Cover this and allow the eggs to stand in the heated water for around 10 to 12 minutes, then remove this from hot water. Cool the eggs off, peel them, and then chop.
3. Place the bacon in a deep skillet and cook using medium high heat until they have evenly browned. Drain this, crumble, and then set aside.
4. Chop the cooled off potatoes while leaving the skin on. Add this to a bowl along with celery, onion, bacon, and eggs. Add in the pepper, salt, and mayonnaise. Chill this for about 1 hour and then serve.