CAESAR SALAD

INGREDIENTS:

 1 large or 2 small heads of romaine lettuce

 Parmesan cheese, shredded or shaved
 Crisp croutons – homemade can be made several days ahead. The recipe below makes enough for 2
salads.
 Caesar salad dressing – homemade is best and here is our favorite store-bought dressing in a pinch.

How to Make Croutons:

The crunchy homemade garlic croutons really elevate this salad, making it look and taste quite fancy. The
cheese crusted onto each little toast will have you snacking on these croutons!

 Cut baguette in half lengthwise and slice into 1/4″

thick pieces and place on baking sheet.
 Combine 3 Tbsp extra virgin olive oil with minced
garlic. toss breads with garlic infused oil and 2
Tbsp parmesan.
 Spread Evenly and Bake to desired crispness.

How to Make Caesar Salad Dressing:

The caesar salad dressing comes together so fast and all

you need is a bowl and whisk. This Caesar dressing is
light, healthy and packs so much fresh flavor without
needing much salt at all.

 Whisk together minced garlic, dijon,

Worcestershire, lemon juice and red wine vinegar.
 Whisking while adding oil emulsifies the dressing
for a smooth and creamy (not oily) consistency.
 Season with 1/2 tsp salt and 1/8 tsp black pepper,
or to taste.


How to Make Caesar Salad:

In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing.
This recipe makes enough croutons for two full salads so you’ll have them ready to go for round 2!
 NICOISE SALAD
- Salad Niçoise is a French salad with tuna, green
beans, hard boiled eggs, tomatoes, and potatoes
that’s hearty enough for a main dish. Serve with
your favorite dry white wine for the perfect
summer meal.

INGREDIENTS:

Vinaigrette steaks (see recipe note for cooking

 1/3 cup lemon juice or red wine vinegar
 3/4 cup extra virgin olive oil
 3 tablespoons finely chopped shallot
 2 tablespoons finely chopped fresh basil
 1 tablespoon finely chopped fresh thyme
 2 teaspoons finely chopped fresh
oregano or tarragon
 1 teaspoon Dijon mustard
 Salt and freshly ground black pepper
Salad
 2 to 3 (5-ounce) cans tuna, drained, or 2 (8-
ounce) grilled or otherwise cooked tuna
instructions)
 6 hard boiled eggs, peeled and quartered
lengthwise
 1 1/4 pounds small young red potatoes or
fingerling potatoes
 Salt and freshly ground black pepper
 2 medium heads Boston or butter lettuce,
torn into bite-sized pieces
 3 small ripe tomatoes, cored and cut
into wedges
 1 small red onion, thinly sliced
 8 ounces green beans, trimmed and cut into
2-inch pieces
 1/4 cup Niçoise olives
 2 tablespoons capers, rinsed and/or several
anchovies, optional

PROCEDURE:

1. Make the vinaigrette:

-
In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake
until well blended. Add salt and pepper to taste.
2. Marinate the onion slices in some of the vinaigrette:
-Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette. (The onions soaking
in the vinaigrette will help take some of the bite out of them.)
3. Cook the potatoes, cut, and dress with vinaigrette:
- Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to
bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes
are fork tender. Drain. While the potatoes are still warm, cut them into halves or quarters, depending on
the size of the potatoes. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.
4. Boil the green beans:
-While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt.
Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to
the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans). Drain and either
rinse with cold water to stop the cooking, or shock for half a minute in ice water.
5. Arrange the salad on a bed of lettuce:
-Arrange a bed of lettuce on a serving platter. If using tuna steaks, cut them into 1/2-inch thick slices.
Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the
potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, and
anchovies (if using) in mounds on the lettuce bed.
6. Drizzle everything with the remaining vinaigrette:
- Sprinkle with capers if using. Serve immediately. Should be served slightly warm or at room temperature.
 BBQ POTATO SALAD

INGREDIENTS:

 10-12 Baby potatoes (peeled), boiled

 1 Spring onion (cut into chunks)
 3-4 Capers2-3 Gerkins
 1 tsp Parsley, chopped
 1 tbsp Mayonnaise
 to taste Salt
 to taste Pepper
 2 tsp Cola barbeque sauce

How to Make BBQ Potato Salad

1.In a bowl mix baby potato with spring onions, capers, gherkins, chopped parsley, mayonnaise, salt and
pepper. Toss well.

2.Now add cola bbq sauce. Mix again.

3.Serve.
 WALDORF SALAD
INGREDIENTS:

 1 cup Lady's Choice real mayonnaise

 to taste honey and lemon juice
 1/2 cup walnuts, toasted and chopped
 1/2 cup celery, chopped
 1/2 grapes, seedless, chopped
 1/4 cup raisins
 1 pc apple cored and diced
 1 head lollo rosso lettuce, washed and trimmed

PROCEDURE:

 Combine Lady's Choice Real Mayonnaise with honey and lemon juice. Season to taste.

 Add nuts, celery, grapes, raisins, and apple.

 Serve on a bed of greens, chilled.

 CATHEDRAL WINDOW JELLY DESSERT

INGREDIENTS:

 Strawberry Jelly Powder

 Lime Jelly Powder
 Lemon or Mango Jelly Powder

The creamy jelly that surrounds the colorful chunks is made of:
 Pineapple Juice
 Condensed Milk
 Heavy Cream
 Sugar
 Salt
 Unflavored Gelatin

HOW TO MAKE CATHEDRAL WINDOW GELATIN DESSERT

1. The first step to creating this colorful dessert is to prepare the flavored gelatin. This is done by
dissolving each packet in separate bowls, adding boiling water and mixing it until dissolved. Then,
cold water is added to the mixture and transferred to 3 separate square or rectangle containers.
After that, the containers are refrigerated until completely set. Then, they are cut into small cubes
and set aside.

2. To prepare the creamy surrounding, the pineapple juice, condensed milk, heavy cream, sugar and
salt are combined and stirred with a whisk until incorporated. Then, in another bowl the unflavored
gelatin powder and water is combined and mixed until the powder is dissolved. After letting the
mixture rest for 10 minutes, 1 cup of boiling water is added and it is stirred again. Finally, the
gelatin mixture is poured into the milk mixture and whisked until incorporated.

3. The final step is to combine everything in a bundt mold. The jelly cubes are placed first in the mold,
followed by the gelatin-milk mixture. The mold is then placed in the fridge for at least 4 hours or
overnight until it is fully set.

BBQ CHICKEN SALAD

INGREDIENTS:

 1 tablespoon olive oil

 2 boneless, skinless thin-sliced chicken breasts
 Kosher salt and freshly ground black pepper, to taste
 6 cups chopped romaine lettuce
 1 Roma tomato, diced
 ¾ cup canned corn kernels, drained
 ¾ cup canned black beans, drained and rinsed
 ¼ cup diced red onion
 ¼ cup shredded Monterey Jack cheese
 ½ cup shredded cheddar cheese
 ¼ cup Ranch dressing
 ¼ cup BBQ sauce
 ¼ cup tortilla strips

PROCEDURE:

 Heat olive oil in a medium skillet over medium high heat.

 Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until
cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

 To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans,
onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to
combine.

 Serve immediately, topped with tortilla strips.

HARVEST-COBB SALAD
INGREDIENTS:

 4 slices bacon, diced

 2 large eggs
 6 cups chopped romaine lettuce
 1 apple, diced
 1 pear, diced
 ½ cup Fisher Nuts Pecan Halves
 ⅓ cup dried cranberries
 ⅓ cup crumbled goat cheese
FOR THE POPPY SEED DRESSING
 ⅓ cup mayonnaise
 ¼ cup milk
 2 tablespoons sugar
 1 tablespoon apple cider vinegar
 1 tablespoon poppy seeds

PROCEDURE:

 To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider
vinegar and poppy seeds in a small bowl; set aside.
 Heat a large skillet over medium high
heat. Add bacon and cook until brown
and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate;
set aside.
 Place eggs in a large saucepan and
cover with cold water by 1 inch. Bring
to a boil and cook for 1 minute. Cover
eggs with a tight-fitting lid and
remove from heat; set aside for 8-10
minutes. Drain well and let cool
before peeling and dicing.
 To assemble the salad, place romaine
lettuce in a large bowl; top with
arranged rows of bacon, eggs, apple,
pear, pecans, cranberries and goat
cheese.
 Serve immediately with poppy seed dressing.

CREAMY MACARONI SALAD

INGREDIENTS:

 200 grams uncooked salad macaroni

  220 ml Lady's Choice mayonnaise
 2 tbsps sugar
 2 tbsps pineapple juice (from canned pineapple)
 2 tbsps pickle relish
 1 tbsp white onion, finely chopped
 1/4 cup celery stalks, small cubes
 1/4 cup carrots, small cubes
 1/2 cup cooked ham, small cubes
 1/2 cup cheddar cheese, diced
 1/2 cup pineapple tidbits, drained well; reserve juice
 1/4 cup raisins (optional)
 fine salt and ground white pepper to taste

Steps

1. Cook macaroni according to package directions. Rinse under running water and drain well. Set
aside.

2. Combine Lady’s Choice Mayonnaise, sugar, pineapple juice, pickle relish, white onions, celery, and
carrots in a bowl. Mix well until sugar has dissolved.

3. Add in cooked macaroni, ham, cheese, pineapple tidbits and raisins. Mix well. Season with salt and
pepper. Chill before serving.

GREEK SALAD

I NG RE DI E NT S
 5 cups chopped romaine lettuce
 1 small red onion, thinly sliced
  1 English cucumber, thinly sliced
 ½ cup cherry tomatoes, halved
 ¼ cup sliced Kalamata olives
 ¼ cup crumbled goat cheese
 Freshly ground black pepper, to taste

FOR THE LEMON VINAIGRETTE

 ¼ cup olive oil
 ¼ cup apple cider vinegar
 Zest of 1 lemon
 3 tablespoons freshly squeezed lemon juice
 1 ½ tablespoons Imperial Sugar Extra Fine Granulated Sugar

INSTRUCTIONS

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and
sugar in a small bowl; set aside.

2. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber,
tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently
toss to combine.

3. Serve immediately.