Vegetable Salad

Ingredients:

Head of lettuce-1
Cucumber-1

Carrots -2

Stalks of celery -2
Green spring onions -2
Red bell pepper -1
Tomatoes(medium)-2
Salad dressing-1/2 cup

Method:

Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.
Wash, peel, slice cucumber.
Wash, peel, then slice or grate carrots.
Wash and slice celery.
Wash, slice green onion.
Wash red pepper, cut in half, remove seeds and stem, cut into strips.
Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.
Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss salad so the dressing gets evenly distributed.

Broccoli Salad

Ingredients:

Fresh broccoli florets-5 cups

Salt -1tbsp

Toasted slivered almonds-1/2 cup

Cooked chicken(cut into pieces)-1/2 cup

Red onion-1/4 cup

Frozen/Fresh peas-1 cup

Mayonnaise-1/2 cup

Apple cider Vinegar-2tbsp

Honey-1/4 cup

Method:

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy.2 minutes will cook the broccoli through, but still firm.

Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, cooked chicken, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Green Bean & Potato Salad

Ingredients:

Red potatoes(cut ,1inch cube)-5
Frozen/fresh green beans(chopped)-1/2cup
Cucumber(chopped)-1/2 cup
Baby carrorts-3
Mushrooms-1/2cup
Onion(chopped)-1/2 cup
Olive oil-2tbsp
White wine vinegar or balsamic vinegar-2tbsp
Old bay/chesapeake bay-4tbsp


Method:

In a hollow pan, place potatoes and cover with water. Bring to a boil. Cook, uncovered, 5-6 minutes. Add green beans, continue cooking 3 minutes; drain.

In a large bowl, combine potatoes and beans with remaining ingredients. Mix well. Chill at least 1 hour.Stir before serving.

Cilantro Chicken Salad

"Serve this cilantro chicken over steamed white rice with tortilla chips, if desired."

Ingredients:

Vegetable oil-1 tbsp

Onion(slice)-1/4 cup

Cilantro-1 cup

Green salsa(7ounce)-1 can

Cooked cubed or shredded chicken meat-2 cups

Chicken broth-1/2 cup

Method:

Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.

Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

Garden Fresh Salad

"Brightens up any picnic or backyard bbq and goes with everything you throw on the grill."

Ingredients:

1/2 medium head green cabbage, shredded
1/2 medium head red cabbage, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
2 carrots, shredded
1/2 cup chopped fresh cilantro
1/2 cup light olive oil
1/3 cup lime juice
1/2 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon hot pepper sauce, or to taste
salt and pepper to taste

Method:

In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.