Salmon & Roasted Vegetable Salad

From EatingWell.com

INGREDIENTS

• 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, 
• turnips, carrots and beets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon whole-grain mustard
• 1 teaspoon minced anchovy fillet or paste
• 8 cups mixed salad greens
• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, 
• drained and flaked
• 2 scallions, sliced

PREPARATION

1. Preheat oven to 450°F.
2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 

teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer 

on a large rimmed baking sheet. Roast for 15 minutes. Stir and 

continue roasting until soft and golden brown in spots, 13 to 15 

minutes more.

3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, 

mustard, anchovy and the remaining 1/4 teaspoon each pepper 

and salt in a large bowl. Reserve 2 tablespoons of the dressing in 

small bowl. Add the salad greens to the large bowl and toss to 

combine; divide among 4 dinner plates.

4. When the vegetables are done, transfer them to the large bowl 

and gently combine with the reserved dressing, salmon and 

scallions. Top the greens with the salmon and vegetables.

TIPS & NOTES

• Make Ahead Tip: Prepare the dressing (Step 3), cover and 
• refrigerate for up to 1 day

Jewel Salad

By: Amanda Blackstone Harding

Ingredients:
3 - 3oz. pkgs. Raspberry Jello
Boiling water
Jellied Cranberry Sauce
Sour Cream
Sugar

Directions:

Mix jello with 2 c. boiling water; cool. When partially set, "marble-ize" with 1 c. sour cream. Set in pan. When set, spread with 1/2 c. sour cream mixed with 2 tablespoons sugar.

Broccoli Salad

By: Hessed Pearl Yune Kim

Ingredients:

3 crowns of broccoli
1/2 large red onion
½ cup of nuts (your choice: sometimes I use almond slices/slivers, pecans or walnuts)
6-8 slices of bacon
½ cup craisins
1 cup of shredded cheddar cheese
½ cup of mayo
3 tablespoons white distilled vinegar
3-4 tablespoons sugar

Cut up the broccoli heads into little pieces. Chop the onion fine. Chop up the bacon while raw into little pieces and then fry up until crispy…I usually add the nuts in with the bacon and fry them together. Let the mixture cool off a bit. Start placing all ingredients into a large mixing bowl. Add the craisins, cheese, mayo, vinegar and sugar to the other ingredients and mix. I usually taste as I go because my measurements are kind of eyeballed. Hope you enjoy!

Crispy Wonton Chicken Salad

By: Hessed Pearl Yune Kim

Ingredients:

1 and a half chicken breasts (boiled and shredded)
1 prepackaged dole mixed greens
(endive, romaine and a few other fancy greens I can’t remember)
1 extra head of romaine
10 wonton wrappers deep fried or pan fried until crispy
(crush not too much but just enough to get a nice size bite)
Below are a bunch of ingredients you can use in a variation of this salad:
Canned mandarins, apricots, or craisins
Toasted walnuts, pecans, almonds or pine nuts
Goat cheese or Gorgonzola

Dressing:

½ cup olive oil
¼ cup raspberry wine vinegar
Generous sprinkle of poppy seeds
Generous sprinkle of sesame seeds
1-2 tblsp minced red onion
4 tblsp sugar
Salt and pepper to taste
Shake up all ingredients and it’s ready!

Coleslaw Salad

By: Hessed Pearl Yune Kim

Lg. head Chinese (Napa) - I just use 2 bags of precut coleslaw
Cabbage, chopped finely
5 stalks of diced green onions
2 pkg. top Ramen noodles (discard flavor packet)
1/2 c. sesame seeds
1/2 c. butter
1 sm. pkg. slivered almonds

Chop cabbage and onions night before and chill. Brown noodles, sesame seeds, almonds in butter until light brown. Drain on paper towel for a couple of hours before serving. Keep at room temperature.

DRESSING:

1 c. salad oil (I use olive oil)
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar

Toss just before serving.

Also: I halve this recipe when feeding just our family or a small group.

Potato Salad

By: Hessed Pearl Yune Kim

Ingredients:

8-10 medium potatoes (peeled and chopped into large cubes)
6-8 hard boiled eggs
1 medium sized onion (chopped fine--I usually use red onions)
1 cup mayonnaise
¼ cup-½ cup sweet relish (depending upon how much tartness you want)
1 T Dijon mustard
1 T salt
2 tsp pepper

Boil eggs and potatoes. Once they are cooked and drained, place in a large mixing bowl. When adding the eggs into the bowl, open each egg and take the yolk out so that the white part and yolk is separated for the mixing stage. Add the onions. Add all other ingredients and mix. If the potatoes appear too large in size after mixing, I use a masher to kind of break down some of those larger chunks of potatoes. Also, I taste as I go, so if some of my eyeballed measurements above do not quite cut it after tasting, then add a little more of this and that. Enjoy!

Warm Brussel Sprout, Bacon and Spinach Salad

By: Julia Mangan

We love brussel sprouts in our family although many don't. If you guys do, you should try this salad!

8 slices bacon
2 cups Brussel sprouts, trimmed and thinly sliced
3 T. vegetable oil
3 T. white wine vinegar
1/4 t. white wine vinegar
1/4 t. white sugar
1/2 lb. spinach, chopped, washed and dried
1 1/2 t. caraway seed (optional)

Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussel sprouts until tender.

Heat the remaining fat (bacon grease) in the skillet over medium high heat and add the Brussel sprouts and caraway seeds (if you use them.) Stir for 1 to 2 minutes, or until sprouts are tender.

Remove the skillet from heat. Stir in oil, vinegar and sugar. Stir and add spinach. (It looks like it is too much at first but it cooks WAY down!)

Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm, immediately.

Pam’s Chicken Salad

By: Pam Dunbar

Yield: Makes 6 to 8 servings

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
1 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 cup canned, crushed pineapple, undrained
2/3 cup dried cranberries
1 cup chopped roasted, salted almonds

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. Chill before serving.

Raspberry-Applesauce Jello Salad

By: Brenda Thompson Schoolfield

1 small box raspberry jello (sugar-free works well)
8 oz. applesauce
10 to 12 oz. bag of frozen raspberries
8oz. (or more) sour cream
Mini marshmallows

Dissolve the jello in 1 cup of boiling water. Add the frozen raspberries. Stir till the raspberries begin to thaw. Stir in the applesauce. Pour into a dish (8x8 square or something similar). Allow to set. Mix the sour cream and marshmallows. Spread on top of the set mixture. Enjoy. : )

The Best Ever Bean Salad

By: Jessica Elliott

3 c. frozen green beans
3 c. canned kidney beans, drained
2 c. slivered yellow peppers
1.5 c. thinly sliced red onion
2 cloves garlic sliced

Dressing

1 and 1/3 c. red wine vinegar
2/3 c. honey
1 c. olive oil
1 tsp. Braggs' Amino Acids (or Worcestershire)
2 tsp. salt
1/2 tsp. black pepper

Combine veggies. Whisk dressing and pour over. Marinate overnight. This will keep for weeks, and my kids LOVE it!

Cucumber and Onions

By: Jessica Elliott

7 c. cucumbers , peeled and sliced VERY thinly
1 c. sweet onion (Vidalia), sliced thin
2 c. sugar
1 c. white vinegar
2 T. salt
2 tsp. celery seed, optional

Mix all and allow to marinate at least 3 hours in the fridge.