CAESAR SALAD DRESSING

This is a wonderful salad dressing-- but remember to brush your teeth and chew gum if you go out after eating it.

1 cup Hellman's mayonnaise

1/2 cup grated parmesan cheese

1 egg

2 Tbsp. dried parsley (or handful of fresh)

1 to 2 cloves of garlic

2 tsp. lemon juice

2 tsp. olive oil

1 tsp . anchovy paste

pinch of sugar

salt and pepper (to taste)

A tiny bit of water if you want it thinner

Mix all ingredients together and let sit in fridge for at least an hour before serving. This stores well for about a week.

Southern Style Asian Broccoli Salad

Every time I bring this salad to a picnic or party I don't bring home any leftovers!

Salad
1 pound broccoli florets (Cut into Bite sized Pieces)
4 chopped green onions
2 Large stalks of celery, chopped

Crunchy Topping
1 package ramen noodles (break the noodle into small pieces and throw away the flavor pack)
1 C chopped pecans (this makes it southern)
1/4 C butter

Dressing
1/2 C vegetable oil
1/4 C cider vinegar
1/4 C sugar
1/2 t salt
1/4 t pepper
1 T soy sauce.

Bring a large pot of water to boil. When the water is briskly boilng throw in the broccoli. Turn off the heat and cover with a lid.  After about 2 minutes, drain the broccoli in a collander while rinsing with cold water.
This just barely cooks the broccoli and it ends up slightly tender but still very fresh.  Add the other vegetables then set aside in the refrigerator.

Melt the butter in a large frying pan.  Add the package of ramen to the butter.  Keep the heat on medium and keep stirring to prevent burning.  When the noodles are a nice golden brown remove from heat and let drain on a paper towel.  Next, put the pecans in the same pan and cook these until golden brown and crunchy.  Remove from heat and put on the same paper towel as the ramen noodles.  Allow this to cool completely before you add it to the salad.

Whisk the dressing ingredients together.

Do not assemble this until you are ready to eat.

To assemble, pour the dressing on the vegetables.  Toss in the crunchy topping.  That is it! 

Spinach Salad with Poppy Seed Dressing

I made this salad for Megan and Chris when they came to visit. They wanted to eat it everyday they were here. It is so good and fresh.

Spinach Salad

Baby spinach
sliced fresh strawberries
canned mandarin orange segments (drained)
sliced fresh avacado
sliced purple onion


Poppy Seed Dressing

1/2 small onion chopped
3/4 C sugar
1 t dry mustard
1 t salt
1/2 C white vinegar
1 C oil
1t poppy seeds

Place the onion in the blender and give it a whirl. Add the sugar, mustard salt and vinegar. Give it a whirl until everything is smoothe and pureed. Add the oil slowly while continuing to process. Add the poppy seeds but dont process anymore. Pour the desired amount over your spinach salad and toss. Refrigerate the remainder. You will want to make this again!

Texas Caviar

When John was home this summer he loved this black-eyed pea salad.  I made it for Megan and Chris too.  Chris really wanted the recipe.  I guess those five recipes I taught Megan don't really even get her one week worth of dinners.

Texas Caviar 

Two 15 ounce cans black-eyed peas, rinsed and drained
2 medium tomatoes or 4 romas, chopped (about 1 ½ cups)
1 jalapeño pepper, seeded and minced
¼ c. diced red onion
3 green onions, chopped, white and green parts
1 c. chopped bell pepper, any color or a combination
¼ c. chopped fresh cilantro
2 cloves of garlic, minced
1 C diced celery
1 C canned or frozen corn (opt)

Dressing:

1/2 C cider vinegar
1/2 C Oil
1 t. salt
1 T sugar
½ t. freshly ground black pepper
1 t. dried oregano
1 t. ground cumin

Combine all of the vegetables in a large bowl.

Whisk dressing ingredients together and pour over salad. Mix well to combine. Cover, refrigerate, and allow to marinate for at least 2 hours. Before serving, taste and add extra vinegar, salt or pepper if necessary.

You can eat this plain, like a salad or with tortilla chips as a dip.