Dixie Southern Style Coleslaw

1 head cabbage, finely shredded or chopped

1 carrot, finely shredded

1/2 cup mayo

1/3 cup sugar

3 T. vinegar

3 T. grated horseradish or equivalent

1/2 t. salt

1/2 t. pepper

Mix shredded cabbage and carrot in a bowl. In a small bowl, mix remaining ingredients for the dressing. Add dressing to slaw mix. Cover and refrigerate. 

Homemade Croutons

bread, rolls, or buns - of any kind, chopped into 1 inch cubes (stale works best)

2 - 4 T. butter, melted

2 - 4 T. olive oil 

1/2 - 1 tsp. garlic salt

1/2 - 1 tsp. garlic powder

Mix all ingredients in a large bowl. Place on large baking sheet. Bake at 400 for 10-12 minutes or until golden brown. Stir once or twice while baking. 

Hot Bacon Dressing

8 slices bacon

2 cloves garlic, minced

2 T. onion, finely chopped

1/3 cup bacon fat

1 T. yellow mustard

2 T. monk fruit sweetener (or sugar)

1/2 cup water

1/3 cup red wine vinegar

1/4 t. Italian

Chop bacon and saute until crisp. Remove from pan. When cool enough, crumble bacon. Keep 1/3 cup of grease in pan. Add garlic and onion and saute until translucent. Add rest of ingredients and bring to boil. Boil uncovered for 5 minutes whisking occasionally to avoid sticking to the pan. Remove from heat and add crumbled bacon. 

Store any leftovers in a glass jar so you can easily reheat the dressing in the microwave.

Makes approx 1 cup.

Coleslaw

 2 t. apple cider vinegar

2 T. sugar

1/8 t. dry mustard

1/4 t. salt

1/4 t. pepper, optional

1/2 cup mayo

10 oz finely shredded cabbage (chopped if you want)

1/4 cup shredded carrots

Mix mayo, vinegar, sugar, mustard, salt, and pepper in a small bowl. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours.

From ChickFilA

Greek Vegetable Salad

1 cucumber, chopped (peeled if you prefer)

1 large tomato, chopped

1 green pepper, chopped

4 green onions, chopped

20 greek olives

1/2 cup feta cheese

Dressing:

1/3 cup olive oil

3 T. cider vinegar

1 t. salt

1 t. oregano

1/2 t. sugar

Combine veggies in serving bowl. In a small bowl or jar, mix dressing ingredients. Drizzle over salad and toss to coat. 

Creamy Cucumber Salad

1-3 cucumbers (depending on size)

1/3 cup sour cream

3 T. mayo

1 t. minced garlic

2 T. fresh dill (or 1 T. dried)

dash of lemon juice

salt and pepper to taste

Peel cucumbers, if desired. Mix all ingredients except cucumbers. Toss cucumbers with dressing. Cover and chill until serving time. If making ahead, keep cucumbers and dressing separate until about an hour before serving.

Crunch Romaine Toss Salad

Dressing:

1/2 cup sugar
1/2 cup oil
1/4 cup vinegar
2 T. soy sauce
salt and pepper

Topping:
1 pkg. Ramen noodles
2 T. butter

Salad:
2-3 Romaine hearts, chopped
1-2 cups broccoli, chopped
4 green onions, sliced
1/2 cup walnuts, chopped
3-4 grilled chicken breasts, sliced

Combine dressing ingredients. Saute noodles in butter until golden then set aside to cool. In large bowl mix salad ingredients. Before serving toss with dressing and chicken.

Salad Supreme Seasoning

1 1/2 t. sesame seeds

1 t. paprika

3/4 t. salt

1/2 t. poppy seeds

1/2 t. celery seeds

1/4 t. garlic powder

1/4 t. black pepper

1 dash cayenne pepper

2 T. romano/parm cheese

Combine all to mix well. Store in fridge if you don't use it all.

Broccoli Salad

Dressing:

1 cup mayo

2 T. vinegar

1/2 cup sugar (or 1 T. THM Sweet Blend)

Mix and refrigerate.

Salad:

1-2 heads broccoli (depending on size), chopped

1/2 cup real bacon bits (or regular bacon crumbled)

1 medium red onion, chopped 

1/2 cup raisins (or unsweetened dried cranberries for fewer carbs)

1 cup cashews

2 hours before serving pour dressing over salad. Mix well. Keep refrigerated. 

Italian Dressing and Salad

Tastes just like Olive Garden's salad!

Dressing: 
1 Italian Dressing packet (and ingredients needed to make dressing)
½ tsp. dried Italian Seasoning
½ tsp. salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayo
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbsp. water

Prepare Italian Dressing as directed in a mason jar or bowl. Add the rest of the ingredients and mix well. Stores well in the fridge for several weeks. Shake well before using.

Salad: 
1 large head romaine lettuce, torn into pieces
red onion, slice
black olives
cherry or grape tomatoes
2-4 banana peppers, optional
croutons
Parmesan cheese (freshly grated is best)

Toss salad ingredients with dressing right before serving.

Creamy Chicken Bow Tie Salad

I made this one up myself when I was looking for something different. Jerry has requested it be added to our regular rotation.

2-3 grilled chicken breasts, cubed
8 oz bow tie pasta
1 cup pea pods
1 cup cherry tomatoes, halved
1/4 cup bacon, crumbled
1/4 cup finely grated cheese (Monterey Jack or real Parmesan is good)

Dressing:
1/4 cup finely diced onion
2 garlic cloves, minced
1/4 cup olive oil
2 T. vinegar
1/2 t. sugar
1/4 cup mayo
1/4 t. each salt & pepper
1/4 t. basil
1/4 t. oregano
1/2 t. parsley
1/4 t. dry mustard

Mix dressing ingredients together and set aside. Cook bow tie pasta according to directions. Rinse with cold water after draining. Toss all ingredients with dressing. Serve at room temperature or chilled.

Popcorn Salad

2/3 cup sugar
1 tsp. vinegar
2 cups mayonnaise
2 cups finely chopped celery
1 can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/2 - 1 cup real bacon bits (or cooked bacon crumbled)
1 cup shredded cheddar cheese
12 cups popped popcorn (NOT microwave!)

Mix sugar, vinegar and mayonnaise in a large bowl. Add the celery, chestnuts, onions, bacon bits, and cheese. Refrigerate until time to serve. Right before serving, stir in the popcorn.

From Heather Drossart

Summer Pasta Salad

1 pkg. tri-color rotini
1-2 cups cooked ham, cubed
1 tomato diced
1 cup frozen peas
1 cup cheddar cheese, cubed
3 green onions, chopped
1/4 cup Italian dressing
1-2 t. Salad Supreme Seasoning
sliced black olives, optional

Cook and drain noodles.  Add all other ingredients and toss to coat.  Can add more or less of any ingredient to taste.  Chill.

(From Ros’ Soccer Party in AZ)

Tuna or Crab Salad

1 can of tuna or 1/2 pound crab (or imitation) meat 
2 cups pasta (shells work well), cooked
1/2 - 3/4 cup mayo
salt and pepper to taste
1/4 cup onion (white or green), optional
mustard, to taste

Mix all ingredients and chill.

(Pop Pop’s Recipe)

Sandwich Spread (aka Ham Salad)

1 1/2 - 2 cups chopped ham
1/2 cup mayonnaise (approx.)
1/4 cup relish (approx.)
1 T. mustard

Mix all ingredients.  Chill.  Spread on bread for sandwiches or crackers.

Tip:
Use left over baked ham (about a 1/2 pound) and chop in food processor or mini chopper.
(Adapted from Better Homes Cookbook)

Egg Salad

12 eggs boiled, chopped
1/4 cup minced onion
1 T. pickle relish
1 T. mustard
1/2 cup mayo (more if needed)
salt and pepper to taste

Mix all ingredients together.  Keep cold.  Serve on bread for sandwiches or on a bed of lettuce as a salad. Serves 4-6.