Appetizers & Beverages Breads Breakfast Meals Confections & Snacks Cookies, Cakes & Pies

Desserts Fish & Seafood Main Dish Meals Poultry & Meat Salads Sides Soups Vegetables

Benihana Ginger Salad

½ c minced onion 2 T ketchup
½ c peanut oil 4 t Kikkoman soy sauce
1/3 c rice vinegar 2 t sugar
2 T water 2 t lemon juice
2 T minced fresh ginger ½ t bottled minced garlic
2 T minced celery ½ t salt
  ¼ t pepper

Combine all ingredients into blender and whiz. Mix into salad greens and serve.

Return to top of page

Broccoli Salad

2 lb fresh broccoli, flowerets only, uncooked and broken into tiny pieces
½ red onion, diced
½ c roasted salted sunflower seeds
½ lb bacon, cooked and crumbled
1 ½ c mayo
¼ c + 1/8 c sugar
¼ c + 1/8 c rice vinegar
  1. Combine broccoli, onion, sunflower seeds, and bacon.
  2. Mix mayo, sugar, and rice vinegar together. Stir well into broccoli mixture.
  3. Chill for several hours.
Return to top of page

Caesar Salad

Salad Dressing
10-oz package romaine salad Juice of 2 lemons
½ tub Parmesan 3 T Dijon mustard
6 boiled eggs, cooled and diced 3 T apple cider vinegar
1 package sandwich honey ham, diced 1 t bottled minced garlic
croutons 3 t Worcestershire sauce
  1 c mayo
  ½ c reg Parmesan cheese
  cayenne, pepper, salt

Combine salad ingredients in salad bowl. Combine dressing ingredients in blender and whiz. Mix into salad and serve.

Return to top of page

Cashew Chicken Salad

1 c mayo 2 (6-oz) pkg Tyson Oven Roasted Diced Chicken
2 t Dijon mustard 1 c cashews
1 stalk celery, chopped fine 1 ½ c red grapes, halved
2 green onions, chopped fine 1 c grated cheese
¼ t salt ½ t pepper

Mix mayo, mustard, celery, onions, salt, and pepper. Add chicken, cashews and grapes, and mix well. Chill.

Return to top of page

Chicken Salad

8 hard boiled eggs, chopped ½ c mayo
12.5-oz can chicken, shredded ½ c sour cream
6 dill pickles, chopped ½ T dill
1 apple, chunked 1 ½ t pepper
1 c of grapes, halved
9 green onions, chopped
  1. Combine eggs, chicken, pickles, and onions. Toss well.
  2. Combine mayo, sour cream, dill and pepper.
  3. Stir mayo into chicken mixture. Chill well.
Return to top of page

Chinatown Spinach Salad

2 t vinegar ½ c oil
1 T minced onion 1 can water chestnuts
1 t prepared mustard
1 T sugar 10-oz package fresh spinach
¾ t salt ½ lb fresh mushrooms, sliced
¼ t pepper ½ lb bacon, cooked and crumbled
  • In pint jar, combine vinegar, onion, mustard, sugar, salt and pepper. Cover and shake well. Add oil in THREE PORTIONS, shaking after each addition. Add sliced water chestnuts. Chill dressing for several hours.
  • To serve: Combine spinach, mushrooms and bacon bits. Pour dressing over and toss well.
Return to top of page

Cilantro Shrimp Pasta Salad

¾ lb cooked medium-large shrimp
4 diced tomatoes
2/3 c green salsa bow tie pasta
2 T chopped fresh cilantro
2 T fresh lime juice 2 avocados
3 T olive oil
½ t salt
pinch ground cumin
  1. Cook pasta, drain and chill for several hours.
  2. Combine shrimp, tomato, salsa, cilantro, lime juice, olive oil, salt, and cumin in medium bowl. Chill for several hours.
  3. To serve: Slice avocados. Combine pasta, shrimp, and avocados, and mix well.
Return to top of page

Cranberry Spinach Salad

1 T butter 1 lb spinach
¾ c slivered almonds 6-oz package dried cranberries
  15-oz can mandarin oranges, drained

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and allow to cool. In a large bowl, toss spinach with toasted almonds, cranberries, and mandarin oranges.


2 T sesame seeds ¼ t paprika
2 T poppy seeds ¼ c rice vinegar
½ c sugar ¼ cider vinegar
2 t minced onion ½ c oil

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, rice vinegar, cider vinegar, and oil. Toss with salad just before serving.

Return to top of page

Olive Garden Salad

½ c mayo ½ t Italian seasonings
¼ c white vinegar ½ t parsley flakes
2 T corn syrup 1 T lemon juice
2 T parmesan cheese 2” or so of fresh ginger, peeled and chopped small
2 T romano cheese ½ t salt
¼ t bottled minced garlic ¼ t pepper
20-oz salad

Combine all ingredients, except salad, into blender. Blend until ginger is well-pureed. Mix into salad and serve.

Return to top of page

Orange Jello Salad

large box orange jello small box instant lemon pudding
2 c orange juice 8-oz cool whip
large can mandarin oranges, well drained
1 or 2 bananas, sliced

Prepare jello according to directions, using orange juice for cold water. When almost set, add mandarin oranges and bananas. When completely set, make pudding as directed on box, mix in cool whip and spread on top of jello. Chill until completely set.

Return to top of page

Orange Salad

6-oz orange jello powder
32-oz cottage cheese
large cool whip
large can crushed pineapple
large can mandarin oranges

Thaw cool whip and drain pineapple and mandarin oranges well. Combine all ingredients. Ready to eat immediately.

Return to top of page

Oriental Chicken Salad

4 chicken breasts
¾ c Kikkoman soy sauce
2 T sugar

Cube Chicken breasts and coat well with marinade. Marinate in refrigerator all or part of the day. Stir fry.

1 16-oz package garden salad
1 specialty salad, such as French Blend
4 stalks green onions
1 lb mushrooms, sliced
Mix in blender:
½ c sugar
½ t pepper
¼ c canola oil
scant ⅔ c seasoned rice vinegar
Deep fat fry pacakge of sliced won-ton noodles or buy pre-made noodles.

Toss salad and dressing together. Serve with noodles and hot chicken.

Return to top of page

Peachy-Keen Fruit Salad

small can orange juice concentrate (frozen)
small carton cool whip, thawed
can condensed milk
8 peaches, sliced or 29-oz can sliced peaches, well drained
large can mandarin oranges, well drained
1 can tropical fruit, well drained
3 bananas, sliced

Place orange juice can in hot water for a few minutes to partially thaw. Knead orange juice with spoon until it becomes stirrable. Stir in condensed milk. Fold into cool whip. Add fruit. Serve chilled.

Return to top of page

Ramen Chicken Salad


1 ½ cans (12.5 oz) chicken, shredded
3 packages Ramen, uncooked, broken up
¾ head green cabbage, shredded or finely chopped or 16-oz pkg coleslaw
4-oz slivered almonds
3 green onions, chopped

Combine all salad ingredients.


½ c salad oil ½ t pepper
2 T rice vinegar 1 t bottled minced garlic
1 T sugar 3 Ramen spice packets

Whisk dressing ingredients together and mix into salad just before serving. Serves 4 or 5.

Return to top of page

Salad Niçoise


1 package salad greens
3 tomatoes, chopped
14.5-oz can Green Giant Kitchen sliced green beans
2 hard-boiled eggs, chopped
6-oz no-drain package chunk white albacore or canned chicken, drained

Combine green beans, eggs and albacore and chill in refrigerator until ready to assemble salad.


¼ c olive oil
1 T balsamic vinegar
1 T Dijon mustard

Combine dressing ingredients and shake or stir vigorously until well combined and chill in refrigerator until ready to assemble salad.

After salad ingredients and dressing ingredients are well chilled, chop tomatoes and toss all salad ingredients and dressing together. Serve immediately.

Return to top of page

Santa Fe Salad


10-ox package salad greens
15-oz can black beans, drained
15-oz can kidney beans, drained and rinsed
1 c frozen corn, thawed but still cold
1 c grated cheese
2 tomatoes, diced
2 avocados, diced
½ red onion, sliced thin

Combine salad ingredients and toss.

Salad Dressing

½ c mayo
½ c sour cream
¼ c Ranch dressing
½ T Worcestershire sauce
1 T lemon juice
½ t bottled garlic
1 T taco seasonings

Combine salad dressing ingredients. Chill well.

Return to top of page

Scrambled Egg and Cottage Cheese Salad


Salad dressing

12 eggs, lightly scrambled and cooled 1 ½ T rice vinegar
1 ½ c cottage cheese 6 T olive oil
1 ½ T chives 2 T sugar or sugar substitute
20-oz salad salt and pepper to taste
  1. Scramble eggs until quite soft. Allow them to cool completely. Mix eggs with cottage cheese and chives.
  2. Combine vinegar, olive oil, sugar, salt and pepper.
  3. Toss salad with egg mixture and dressing, and serve immediately.
Return to top of page

Shauntel's Salami Salad

1 pkg baby spinach
1 pkg regular salad
1 pkg salami, cut into strips
12-oz bottle marinated artichoke hearts
2 cans baby corn, sliced in half
2 (2.25) cans sliced olives
cherry tomatoes sliced in half
Parmesan cheese

Combine all ingredients and serve immediately.

Return to top of page

Spring Salad

12-oz can chicken
10-oz package mixed salad
2 c fresh, ripe sliced strawberries
6-oz feta cheese, crumbled
½ c honey-roasted cashews

Combine salad ingredients and serve with favorite salad dressing.

Return to top of page

Taco Salad

1 lb ground beef
2 T taco seasonings
4 taco shells bowls, or tortilla chips
10-oz package romaine lettuce salad
4 tomatoes, diced
grated cheddar cheese

Brown ground beef. Add 2 T taco seasonings near end of browning.

Layer ingredients in taco shell bowls as follows:

  1. lettuce leaves
  2. ground beef
  3. tomatoes
  4. cheddar cheese


½ c mayo
½ c sour cream
½ T Worcestershire sauce
1 T lemon juice
½ t bottled minced garlic
1 T taco seasonings

Whisk dressing ingredients together and chill. Serve with salad.

Return to top of page

Veggie Salad

½ head cauliflower 1 pint soy sour cream
3 stalks broccoli ½ c mayonnaise
1 green onion 1 T Bon Appetite
2 stalks celery
1 package frozen peas (cooked and cooled)

Tear apart cauliflower and broccoli into bite-size pieces. Chop onion and celery. Add cooled peas. Mix sour cream, nayo, and Bon Appetite and mix into veggies. Serve chilled.

Return to top of page