"40

recipes of salads"
by
David Brefield









All rights reserved.

No part of this book may be reproduced in any form or by any
electronic or mechanical means, including information storage
and retrieval systems, without written permission from the
author, except for the use of brief quotations in a book review.

Copyright © 2018 by David Brefield





Content

1. Red skinned potato salad
2. Antipasto pasta salad
3. Ambrosia fruit salad
4. Tropical island fruit salad
5. Fruit salsa chips
6. Fantastic fruit salad
7. Fresh fruit salad
8. Salmon salad spread
9. Salmon avocado salad
10. Fruity red salmon salad
11. Herb watermelon feta salad
12. Multi fruit salad
13. Blue cheese salad
14. Curried cashew and grape salad
 15. Crab salad
16. Sashimi tuna salad
17. Green grape salad
18. Winter fruit salad
19. Summer fruit salad
20. Cranberry spinach salad
21. Holiday chicken salad
22. Mexican bean salad
23. Roquefort pear salad
24. 7-Layer salad
25. Yummy summer pea salad
26. Italian layered salad
27. Zesty quinoa salad
28. Sweet restaurant slaw
29. Fresh broccoli salad
30. Strawberry spinach salad
31. Ukrainian salat Vinaigrette
32. Mediterranean barley salad
33. Spinach caprese salad
34. Ham salad
35. Olivier salad
36. Bermuda spinach salad
37. Stout slow cooker corned beef
38. Aw-some coleslaw
39. Herbed rice salad
40. Potato salad




Red skinned potato salad



Ingredients

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Instruction

1. Bring a big pot of salted water to a boil. Add potatoes and cook until tender but
still firm, about 13-15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10-12
minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a big, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a big bowl, along with the eggs,
bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an
hour before serving.



Antipasto pasta salad




Ingredients

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese salt and ground black pepper to taste



Instruction

1. Cook the pasta in a big pot of salted boiling water until al dente. Drain, and cool
under cold water.
2. In a big bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives,
red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing
mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano,
parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing
over the salad, and mix well.



Ambrosia fruit salad

Ingredients

3 (20 ounce) cans pineapple tidbits, drained
4 (15 ounce) cans mandarin oranges, drained
1 (16 ounce) container sour cream
1 (10.5 ounce) package miniature marshmallows
3/4 cup shredded coconut, or to taste



Instruction

1. Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a
bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours or
overnight.



Tropical island fruit salad


Ingredients

1 pineapple - peeled, cored, and cut into
1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced


Instruction

1. Toss pineapple, mangos, papayas and bananas together in a big bowl.




Fruit salsa chips


Ingredients

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas butter flavored cooking spray
2 tablespoons cinnamon sugar



Instruction

1. In a big bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the
refrigerator at least 14-16 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into
wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges
with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 14-17 minutes. Serve with chilled fruit
mixture.


Fantastic fruit salad


Ingredients

1 Ruby Red grapefruit - peeled, segmented, and chopped
1 large navel orange - peeled, segmented, and chopped
2 Granny Smith apples - peeled, cored, and diced
1 (15 ounce) can pineapple chunks, drained (juice reserved)
1 (10 ounce) jar maraschino cherries, drained and halved
1 cup grapes, halved
2 bananas, sliced
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts 1 teaspoon white sugar, or more to taste

Instruction

1. Mix grapefruit, orange, apples, pineapple, maraschino
cherries, and grapes in a big bowl. Mash slightly with the
back of a wooden spoon to release juices. Add bananas,
coconut, walnuts, and sugar, stir to coat. Cover and
refrigerate to blend flavors, at least 60 minutes or more.

Fresh fruit salad



Ingredients

1 small orange, peeled and diced
1/2 mango, diced
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 small banana, sliced
2 tablespoons plain yogurt
1 tablespoon maple syrup (optional)
1 pinch white sugar

Instruction

1. Toss orange, mango, blueberries, strawberries, raspberries, and banana in a big
bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over
the salad, stir to serve.


Salmon salad spread

Ingredients

3 large eggs, or more to taste
2 (14.75 ounce) cans pink salmon - drained, flaked, and cartilage remove
1/2 cup mayonnaise
3 tablespoons mustard
1/4 cup sweet pickle relish
1/4 cup raisins
1/4 cup chopped red onion
1 teaspoon celery seed salt and ground black pepper to taste


Instruction

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat,
and let eggs stand in hot water for 15-16 minutes. Remove eggs from hot water,
cool under cold running water, and peel.
2. Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and
pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.
3. Refrigerate salmon salad until chilled completely, at least 30-35 minutes.


Salmon avocado salad


Ingredients

1/2 avocado, thinly sliced
1/4 cucumber, thinly sliced
1 dash lemon juice sea salt to taste
1 pinch dried dill weed, or more to taste
1 (7.5 ounce) can salmon, drained and flaked
1 teaspoon creamy salad dressing (such as Miracle Whip®) 2 teaspoons
capers

Instruction

1. Layer avocado and cucumber on a serving plate, top with lemon juice, salt, and
dill.
2. Mix salmon and creamy salad dressing together in a bowl, spoon over avocado
and cucumber. Sprinkle capers over salmon mixtur


Fruity red salmon salad


Ingredients

1 (16 ounce) can red salmon, drained and flaked
1 lemon, juiced
1/2 cup golden raisins
1 Red Delicious apple, cored and minced
1 1/2 stalks celery, chopped fine
1/3 cup mayonnaise, or to taste
1/4 teaspoon crushed red pepper flakes

Instruction

1. Combine red salmon and lemon juice in a glass bowl, mix well.
2. Stir in golden raisins, apple, celery, mayonnaise, and crushed red pepper flakes,
mix thoroughly.


Herb watermelon feta salad

Ingredients

1/2 big chilled seedless watermelon, cut into 1-inch cubes
1 small red onion, sliced
1 cup thinly sliced fresh basil leaves
1 cup chopped fresh cilantro
1/2 cup minced fresh mint leaves
2 limes, juiced
1 (4 ounce) package crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar, or more to taste salt and ground black
pepper to taste

Instruction

1. Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive
oil, balsamic vinegar, salt, and black pepper together in a big bowl.


Multi fruit salad


Ingredients

3/4 cup sweetened dried cranberries
3/4 cup glazed walnuts
1 (15 ounce) can mandarin oranges, drained
3/4 cup crumbled bleu cheese
1 avocado - peeled, pitted and diced
2 tablespoons cranberry vinaigrette salad dressing, or to taste


Instruction

1. Place the salad greens into a salad bowl, and sprinkle with dried cranberries,
walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the
salad with the dressing, toss, and serve.


Blue cheese salad


Ingredients
1 (10 ounce) bag mixed field greens
1/2 cup sliced red onion (optional)
1 Bosc pear, cored and sliced
1/2 cup chopped candied pecans
1/2 cup crumbled blue cheese
1/4 cup maple syrup
1/3 cup apple cider vinegar

1/2 cup mayonnaise
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup walnut oil

Instruction
1. Place the salad greens in a big bowl. Add the red onion, pear, pecans, and blue
cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar,
salt, and pepper in a blender, and blend thoroughly. With the motor running,
slowly pour in the walnut oil. Blend until mixture becomes creamy, about1-2
minute. Pour over salad mixture, and toss to coat greens evenly. Serve
immediately.


Curried cashew and grape salad



Ingredients
cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil salt and black pepper to taste Salad
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes


Instruction
1. In a big dry skillet over medium-high heat, toast cashews until golden brown,
about 5-6 minutes. Remove cashews to a dish to cool slightly.
2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides,
about 6-7 minutes. Remove bacon with a slotted spoon, and soak up grease with a
paper towel. Coarsely chop bacon, and set aside.
3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt,
cayenne pepper, and toasted cashews. Set aside.
4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly
whisk in olive oil, and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon,
and sprinkle with nut mixture.



Crab salad

Ingredients
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise


Instruction
1. In a medium skillet, saute the green pepper and onion in the butter for 3-4
minutes, or until vegetables are tender.
2. Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat,
and put mixture into a medium bowl. Stir in mayonnaise. May be served warm
and cold.



Sashimi tuna salad


Ingredients
2 tablespoons olive oil
1 1/2 teaspoons lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon garlic, minced
1 teaspoon chopped fresh mint
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 1/2 cups mixed baby salad greens
1/2 cup torn romaine lettuce
2 tablespoons diced mango
1 1/2 teaspoons roasted peanuts
4 slices cucumber, quartered
2 tablespoons crisp chow mein noodles
1 (3 ounce) fresh ahi (yellowfin) tuna steak
1 pinch salt and ground black pepper to taste
1/4 avocado, sliced


Instruction
1. Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl.
Refrigerate salad dressing for at least 60 minutes or overnight.
2. Preheat an outdoor grill for high heat and grease the grate.
3. Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein
noodles in a salad bowl.
4. Sprinkle tuna with salt and black pepper.
5. Grill tuna on the preheated grill until the outside is seared and brown and the
inside is still red, about 1-1,5 minutes per side for rare. Slice the grilled tuna.
6. Top salad with slices of avocado and grilled tuna, drizzle with salad dressing to
taste.



Green grape salad

Ingredients
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar


Instruction
1. Wash and dry grapes. In a big bowl, mix together the cream cheese, sour cream,
sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with
brown sugar and pecans, mix again and refrigerate until serving.


Winter fruit salad


Ingredients
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

Instruction
1. In a blender or food processor, combine onion, sugar, lemon juice, mustard, and
salt. Process until well blended. With machine still running, add oil in a slow,
steady stream until mixture is thick and smooth. Add poppy seeds, and process
just a few seconds more to mix.
2. In a big serving bowl, toss together the romaine lettuce, shredded Swiss cheese,
cashews, dried cranberries, apple, and pear. Pour dressing over salad just before
serving, and toss to coat.

 Summer fruit salad

Ingredients

4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large fresh peaches, cut into cubes
2 large nectarines, cut into cubes
1 red Anjou pear, cut into cubes
1 cup seedless grapes, halved fresh lemon juice
1/4 cup minced fresh mint (chocolate mint preferred)
1/2 lemon, zested
1 tablespoon honey (fireweed honey preferred)

Instruction
1. Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a
big mixing bowl.
2. Whisk lemon juice, mint, lemon zest, and honey together in a bowl, drizzle over
the fruit mixture and toss to coat.


Cranberry spinach salad

Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil


Instruction
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in
butter until lightly toasted. Remove from heat, and let cool.
2. In a bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika,
white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before
serving.
3. In a big bowl, combine the spinach with the toasted almonds and cranberries.


Holiday chicken salad


Ingredients

4 cups cubed cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt ground black pepper to taste


Instruction

1. In a bowl, mix together mayonnaise with paprika and seasoned salt. Blend in
dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and
mix well. Season with black pepper to taste. Chill for 60 minutes.

Mexican bean salad


Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder


Instruction

1. In a big bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice,
sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot
sauce and chili powder.
3. Pour olive oil dressing over vegetables, mix. Chill thoroughly, and serve cold.


Roquefort pear salad


Ingredients

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt fresh ground black pepper to taste


Instruction

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.
Continue stirring gently until sugar has melted and caramelized the pecans.
Transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped
garlic, salt, and pepper.
3. In a big serving bowl, layer lettuce, pears, blue cheese, avocado, and green
onions. Pour dressing over salad, sprinkle with pecans, and serve.

F7-Layer salad


Ingredients

1/2 head lettuce, torn 1 cucumber,
peeled and chopped, or more to taste
3 cups frozen peas, thawed
2 cups shredded Cheddar cheese
4 hard-boiled eggs, peeled and sliced
1 cup creamy salad dressing (such as Miracle Whip®)
1/2 cup white sugar
2 tablespoons white vinegar
12 ounces cooked crumbled bacon


Instruction

1. Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-
inch casserole dish.
2. Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing
is smooth, spread over the egg layer. Crumble bacon over dressing layer.


Yummy summer pea salad

Ingredients

2 (6 ounce) packages frozen peas, thawed
1 pound cooked bacon, chopped
1 cup golden raisins
1(8 ounce) package shredded Cheddar cheese
1 sweet onion, chopped
1/2 cup sunflower seeds
Dressing:
1 cup mayonnaise
2 tablespoons wine vinegar
1/4 teaspoon white sugar, or to taste


Instruction

1. Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in
a big bowl. Stir mayonnaise, vinegar, and sugar together in a bowl, drizzle over
the salad and toss to coat.
2. Cover bowwith plastic wrap and refrigerate for 60 minutes.



Italian layered salad

Ingredients
6 cups shredded romaine lettuce
1 cup cherry or grape tomatoes, halved
1 cup chopped yellow bell pepper
1 cup chopped fennel bulb
1 1/2 cups cubed fresh mozzarella cheese
1 (8 ounce) package bison sausage with pepperoni seasoning Basil-Sour
Cream

Dressing:
2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup milk
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper


Instruction

1. In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the
following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine,
the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing
over salad. Serve immediately or cover tightly and chill for up to 24 hours before
serving.
2. Basil-Sour Cream Dressing
3. Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a bowl.


 Zesty quinoa salad

Ingredients
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro salt and ground black pepper to taste


Instruction

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low,
cover, and simmer until quinoa is tender and water has been absorbed, 10-15
minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, red pepper flakes together in a
bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl.
Pour dressing over quinoa mixture, toss to coat. Stir in cilantro; season with salt
and black pepper. Serve immediately or chill in refrigerator.



Sweet restaurant slaw

Ingredients

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds


Instruction

1. Combine the coleslaw mix and onion in a big bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy
seeds in a medium bowl, blend thoroughly. Pour dressing mixture over coleslaw
mix and toss to coat. Chill at least 2 hours before.


Fresh broccoli salad


Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar


Instruction

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown.
Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.
Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until
smooth. Stir into the salad, let chill and serve.


Strawberry spinach salad


Ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon ppaprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Instruction

1. In a bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar,
paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a big bowl, combine the spinach, strawberries and almonds. Pour dressing over
salad, antoss. Refrigerate 12-15 minutes before serving.



Ukrainian salat Vinaigrette


Ingredients

1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional)
1/2 teaspoon salt


Instruction

1. Place the beets into a big pot and cover with water. Bring to a boil over high heat,
then reduce heat to medium-low, cover, and simmer for about 19-22 minutes. Add
the carrots and potatoes. Boil for another 10 minutes, then cover the pot and
leave overnight.
2. The next day, peel and dice the beets, carrots, and potatoes into small, even
pieces. Place the vegetables in a bowl. Stir in the pickles, onion, peas, olive oil,
salt, and pepper. Garnish with parsley before serving.


Mediterranean barley salad


Ingredients

1 cup barley
2 1/2 cups water
7 sun-dried tomatoes
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup finely chopped cilantro
1 (4 ounce) can chopped black olives
2 tablespoons olive oil


Instruction

1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to
medium-low, cover, and simmer until the barley is tender, but still slightly firm in
the center, about 26-30 minutes. Drain and cool to room temperature in a bowl.
2. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic
vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro,
olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir
before serving.


Spinach caprese salad


Ingredients

1 cup baby spinach leaves
1 large tomato, sliced
3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar


Instruction

1. Spread the spinach out on a serving plate. Place the slices
2. of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh
mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and
balsamic vinegar.


Ham salad


Ingredients

3 cups cubed fully cooked ham
1/2 onion, cut into chunks
3 cloves garlic, or more to taste
1 1/2 cups mayonnaise
1 (8 ounce) package cream cheese
1 tablespoon sweet pickle relish, or to taste
1 tablespoon stone-ground mustard, or to taste


Instruction

1. Pulse ham, onion, and garlic in a food processor until finely chopped, transfer to a
bowl.
2. Place mayonnaise, cream cheese, relish, and mustard in food processor and
process until smooth.
3. Stir cream cheese mixture and ham mixture together in a bowl.



Olivier salad


Ingredients

5 potatoes,peeled
3 eggs
1 (16 ounce) jar dill pickles
1 (15 ounce) can peas, drained
3/4 pound cooked chicken breast meat, very finely chopped
1/2 cup mayonnaise ground black pepper to taste
1/2 cup mayonnaise
2 tomatoes, sliced


Instruction

1. Place the potatoes into a big pot and cover with salted water. Bring to a boil over
high heat, then reduce heat to medium-low, cover, and simmer until tender, about
18-22 minutes. Drain and allow to steam dry for 1-2 minutes. Place the potatoes
into the refrigerator to cool. When the potatoes are cool, grate them into a bowl.
2. While the potatoes are boiling, place the eggs into a saucepan in a single layer
and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the
water to a boil over high heat. Once the water is boiling, remove from the heat
and let the eggs stand in the hot water for 15 minutes. Pour out the hot water,
then cool the eggs under cold running water in the sink. Peel once cold.
3. Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickles
into the salad bowl with the potatoes; reserve the rest of the pickles. Place 3/4 of
the peas into the bowl, and reserve the rest. Place the chicken breast meat into
the bowl. Add 1/2 cup of mayonnaise and black pepper, and very lightly stir the
mixture together so that the ingredients are well coated, but the peas stay whole.
Place the salad in an attractive mound on a platter, and spread 1/2 cup of
mayonnaise over the salad in a layer. Arrange tomato slices over the salad, and
decorate with reserved diced pickle and peas.




Bermuda spinach salad


Ingredients

6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard


Instruction

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a
boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar,
pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, spinach, croutons and
mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss
and serve.



Stout slow cooker corned beef

Ingredients

2 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®),
divided
1 (4 pound) corned beef brisket
1 1/2 cups brown sugar
3 sweet potatoes, cut into chunks
1 head cabbage, cored and coarsely chopped
2 large sweet onions, chopped
6 large carrots, chopped
3 red potatoes, cut into chunks


Instruction

1. Pour 1 bottle Irish stout beer into a slow cooker.
2. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the
bottom, and gently place brisket into the slow cooker with the stout beer.
3. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around
the brisket in the slow cooker.
4. Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables
to moisten the brown sugar. Cover the cooker and cook on Low until corned beef
is tender, 6-8 hours. Allow brisket to stand 5 minutes before slicing.


Aw-some coleslaw


Ingredients

1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion


Instruction

1. Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and
pepper in a big bowl.
2. Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for
at least 3-3,5 hours or up to overnight before serving.



Herbed rice salad


Ingredients

1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2 celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3 green onions, chopped
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil


Instruction

1. Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt,
pepper, cayenne pepper, and garlic powder in a bowl.
2. Gently mix together the rice, black beans, celery, olives, and green onions in a
large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
3. Make a dressing by whisking the vinegar and olive oil with the seasoning, allow
to rest for 10-12 minutes. Pour the dressing over the rice mixture, stir to
combine.



 Potato salad

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard ground black pepper to taste
1/4 cup mayonnaise

Instruction

1. Bring a big pot of salted water to a boil. Add potatoes and cook until tender but
still firm, about 13-15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover,
remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove
from hot water, cool, peel and chop.
3. In a big bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery
salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until
chilled.