Summer Spaghetti Salad

16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 large clove garlic, pressed
2 T. salt
1 T. olive oil
16 oz. thin spaghetti
salt and pepper

Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook. Quickly drain the spaghetti and return it at once to the warm pot.

Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl and serve at room temperature.

Serves 4 to 6.

Corn Bread Salad

About 6 C. stale corn bread, crumbled
1 large green bell pepper, seeded and diced
1 to 2 large ripe tomatoes, diced
2 stalks celery, diced
1 large bunch scallions, trimmed and chopped
1 2 oz. jar pimentos, drained and chopped
1 pint mayonnaise

2 chopped hard boiled eggs
1/2 C. toasted pecans, chopped
salt and fresh black pepper to taste.

Combine all the ingredients in a large bowl and mix well.

Chill before serving.

Yield: 8 servings.

Summer Melon Salad with Prosciutto

1 1/2 C. cantaloupe balls
1 1/2 C. honeydew balls
1 1/2 C. watermelon balls
3 oz. thinly sliced prosciutto
2 T. aged balsamic vinegar
cracked black peppercorns, to taste

Cut the melons into balls as close as possible to serving time. Keep them chilled until you are ready to serve the salad. Arrange the melon and prosciutto on chilled plates and drizzle each serving with a teaspoon of the balsamic vinegar. Scatter with cracked peppercorns, if desired.

Makes 6 servings.

Chinese Coleslaw

1 large head green cabbage (or 20 oz. packaged shredded cabbage)
8 green onions, trimmed and thinly sliced
3/4 C. sliced almonds, toasted
1/2 C. sesame seeds, toasted
2 packages Chinese Ramen noodles, uncooked (discard flavor packets)
Rice Wine Vinaigrette to taste (recipe below)
Garnishes: Green onion brushes, roasted sliced almonds

Just before serving, combine cabbage, green onions, almonds, sesame seeds and Ramen noodles and toss with just enough dressing to moisten.

Rice Wine Vinaigrette
1 C. salad oil
1/3 C. rice wine vinegar
1/4 C. granulated sugar
2 t. salt
1 t. pepper

Mix the oil, vinegar, sugar, salt and pepper together and toss with coleslaw.

Makes 1 1/3 cups.

Makes 8 servings.

Bacon Broccoli Cauliflower Salad

1 extra-large or 2 large broccoli crowns
1 medium head cauliflower
1 small red onion, sliced
1 pound bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
3/4 cup sugar
6 tablespoons white or garlic vinegar (see note)
2 tablespoons hot sauce
1 cup grated longhorn or Cheddar cheese
Cut broccoli and cauliflower florets into bite-size pieces. In large bowl, combine broccoli, cauliflower, onion and bacon. Refrigerate until ready to serve.

Combine mayonnaise, sugar, vinegar and hot sauce in small bowl and beat until frothy. Or use a shaker container and shake until frothy.

Add grated cheese to the broccoli mixture and toss with dressing just before serving.

Makes 12 to 15 servings.

Note: To make garlic vinegar, separate and peel the cloves from one head of garlic and put them in a 24-ounce bottle of white vinegar. Refrigerate for at least 24 hours to let the flavor infuse.

Southwestern Bean and Corn Salad

1 (15-ounce) can dark red kidney beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn
1/2 cup chopped onion
3-4 cloves garlic, minced
1 chopped red bell pepper
1/4 cup chopped scallions
2 tablespoons chopped fresh cilantro
1/4 cup Crisco Pure Canola Oil or Corn Oil
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
Salt and pepper to taste

Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.

Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.

Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy!

Serves 6-8. 

Sylvia's Black-Eyed Pea Salad

Recipe Introduction Sylvia's Restaurant, NYC

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.

In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.

Makes 4 to 5 servings.

Sauerkraut Salad

4 cups sauerkraut, well drained
1 cup celery, finely chopped
1 large onion, finely chopped
1 green pepper, finely chopped
2 ounces pimentos, chopped
1 1/4 cups sugar
1/2 cup white vinegar
1/2 cup vegetable oil

In a large bowl, combine the sauerkraut, celery, onion, green pepper, and pimentos, mixing well.

Mix together sugar, vinegar and oil and add to other ingredients, mixing well.

Let stand for 24 hours, stirring occasionally.

Tortellini and Feta Salad

1 lb. tortellini pasta (mixed flavors or your favorite flavor)
1 c. diced tomatoes in puree
1/2 c. sliced olives (black, green, Sicilian, or kalamata)
1/2 c. fresh basil torn into small pieces
6 oz. feta cheese

Dressing:
Mix together:

4 tblsp. olive oil
1/2 c. balsamic vinegar
1 tsp. garlic powder

Cook tortellini until firm but done (al dente) and then rinse until cool. Mix with feta, basil, tomatoes and olives. Add dressing a bit at a time until it is dressed to your liking and mix it again, well.

Tomato Corn Fiesta Salad

2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
1/4 cup vegetable oil
1 3/4 lbs. fresh California tomatoes (about 4 medium), diced and drained
3/4 lb. zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 pkg. (10 oz.) frozen corn, thawed
1 medium avocado, diced

Combine the first 7 ingredients; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in the refrigerator.

Serves 6.

Layered Caribbean Chicken Salad

Dressing
1 (6-oz.) container Yoplait® Original 99% Fat Free Piña Colada Yogurt
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning

Salad
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
4 oz. (1 cup) shredded Monterey Jack cheese
1 (15-oz.) can Progresso® Black Beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded Italian plum tomatoes (1 to 2 medium)
4 oz. (1 cup) shredded Cheddar cheese
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews
Fresh edible flowers, if desired

In small bowl, mix all dressing ingredients until well blended.

In 3- or 4-quart clear glass serving bowl, layer all salad ingredients in order listed, except cashews and flowers. Spoon dressing evenly over salad; sprinkle cashews over top. Garnish with flowers.

Makes 6 servings (1 1/2 cups each)

Roasted Corn Coleslaw 2 ears fresh or thawed frozen corn, kernels cut from the cob 4 cups thinly sliced red cabbage 1/2 cup finely chopped onion 1/4 cup julienne-sliced green bell pepper 1/4 cup julienne-sliced red bell pepper salt and pepper taste 1/2 to 3/4 cup mayonnaise 2 tablespoons cider vinegar Roast the corn kernels in a 375 F. oven for 10 minutes. Allow to cool. Combine the cabbage, corn, onion and peppers and chill thoroughly. Just before serving, add salt and mayonnaise and toss lightly. Serves 4.

Midwest Macaroni Salad

1 pkg. Macaroni and cheese dinner
1/2 cup Diced celery
1/2 cup Shredded carrot
1/4 cup Chopped green pepper
1/4 cup Chopped sweet pickle
2 Tbsp. Finely chopped onion
1/2 cup Mayonnaise or salad dressing
1/4 cup French dressing

Prepare dinner as directed on package. Add remaining ingredients; mix lightly. Chill.

Thai Cucumber Salad 1/2 small red onion 1 small, fresh jalapeño, seeds removed 3 medium cucumbers 2 or 3 cloves fresh garlic, crushed 2 tablespoons grated fresh ginger 1/2 cup rice vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Splenda Using a food processor with the S-blade in place, put the onion and jalapeño in the food processor and pulse until they are both finely chopped. Remove the S-blade and put on the slicing disk. Quarter the cucumbers lengthwise, then run them through processor. TIP: If you're not using a food processor, you'll want to dice the onion and mince the jalapeño, then slice the cucumber as thin as you can. Put the onion, jalapeño, and cucumbers in a big bowl. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour over the vegetables, and mix well. Chill for a few hours before serving, for the best flavor. Yield: 8 generous servings