Arugula, Fennel And Orange Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 3 navel oranges
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• salt & freshly ground black pepper
• 1 medium fennel bulb, trimmed, cored and thinly sliced crosswise
• 4 scallions, and tender green parts only, thinly sliced
• 2 bunches arugula, trimmed

Recipe

• 1 using a sharp knife, peel the oranges, removing the bitter pith; slice crosswise 1/4 inch thick.
• 2 in a bowl, whisk the oil and vinegar and season with salt and pepper. add the fennel, scallions and arugula and toss.
• 3 add the oranges. season with salt and pepper and serve.

Arugula, Crispy Mozzarella Cheese, Tomato Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• all-purpose flour
• 1 cup breadcrumbs
• 8 ounces mozzarella cheese
• 2 eggs
• 2 tablespoons olive oil
• 2 tomatoes
• 1 bunch baby arugula
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon splenda sugar substitute

Recipe

• 1 to make the balsamic dressing, place the olive oil, vinegar and sugar in a bowl and stir to combine. set aside.
• 2 place the flour and breadcrumbs on separate plates. press the mozzarella cheese slices into the flour, dip in the egg and press into the breadcrumbs. heat the oil in a large non-stick frying pan over high heat. cook the cheese for 1-2 minutes each side or until golden and crispy. divide the cheese, tomatoes, and arugula between plates and drizzle over the balsamic dressing.

Arugula, Squash, And Salami Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 garlic clove, sliced
• 3/4 cup firmly packed fresh flat leaf parsley
• 1/4 cup firmly packed fresh mint leaves
• 2 teaspoons capers, rinsed and drained
• 1 teaspoon dijon mustard
• 3 teaspoons red wine vinegar
• 1/4 cup plus 2 tbs. olive oil
• 1 lb butternut squash, halved, seeded, peeled and cut into cubes
• salt & freshly ground black pepper, to taste
• 1/2 lb arugula
• 1/4 lb salami, cut into thin strips
• 2 tablespoons pine nuts, toasted

Recipe

• 1 preheat an oven to 500°f.
• 2 make the salsa verde:.
• 3 in a blender, combine the garlic, parsley, mint, capers, mustard, 1 teaspoons of the vinegar and the 1/4 cup olive oil.
• 4 process until smooth.
• 5 on a rimmed baking sheet, toss the squash with 1 tbs. of the olive oil, season generously with salt and pepper, and spread in an even layer. roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes.
• 6 let cool in the pan for 5 minutes.
• 7 add the salsa verde and toss gently to coat evenly.
• 8 assemble the salad.
• 9 in a large bowl, combine the arugula, salami, the remaining 1 tbs. olive oil, 1/4 teaspoons salt and a pinch of pepper.
• 10 toss to combine, then add the remaining 2 teaspoons vinegar and toss again. arrange the salad on plates and top with the squash.
• 11 sprinkle with the pine nuts and serve immediately.

24 Hour Lettuce Salad

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 10
• 1 head lettuce
• 1 (8 ounce) package frozen peas, keep frozen
• parmesan cheese, grated in can
• 2 tomatoes, cut into wedges
• 1 cup onion, diced
• 3 tablespoons sugar
• 1 cup celery, sliced thin
• 2 cups hellmann's mayonnaise, must use hellman's
• 2 eggs, hard boiled and sliced
• 6 ounces water chestnuts, sliced
• 3/4 lb bacon, fried and crumbled (not bacon bits)

Recipe

• 1 shred lettuce, put in a 9x13 inches pan. on top of this sprinkle onions, celery and chestnuts in layers.
• 2 break frozen peas and sprinkle on top.
• 3 spread mayonnaise over top like a frosting to the edge of dish, sealing in ingredients.
• 4 spread on sugar and grated cheese to cover top.
• 5 cover and refrigerate over night.
• 6 before serving top with bacon and decorated with egg slices and tomatoes wedges.

24 Hour Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (16 ounce) bag marshmallows
• 1 (16 ounce) can crushed pineapple, drained
• 4 ounces chopped pecans
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup whipping cream
• 2 tablespoons lemon juice

Recipe

• 1 heat in a saucepan egg yolks, sugar, cream, lemon juice.
• 2 bring to a boil until thick.
• 3 cool.
• 4 mix in a large bowl: marshmallows, drained crush pineapple, and pecans.
• 5 add the cooled sauce and mix thoroughly.
• 6 put into a dish and refrigerate 24 hours.
• 7 serve cold.

3 Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (1 lb) can kidney bean
• 1 (1 lb) can cut green beans
• 1 (1 lb) can cut wax beans
• 1 medium onion, thinly sliced
• 3/4 cup sugar
• 2/3 cup vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup oil

Recipe

• 1 drain beans thoroughly and empty into a large bowl.
• 2 add onions.
• 3 to the beans add sugar, vinegar, oil and salt and pepper.
• 4 stir gently to blend.
• 5 marinate overnight in the fridge.
• 6 serve beans drained on lettuce.

24 Hr. Salad

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• 2 heads iceberg lettuce, chopped
• 1 head cauliflower, finely chopped
• 1 large yellow onion, diced
• 1 lb cooked turkey bacon, crumbled
• 1 (30 ounce) jar hellmann's mayonnaise
• 1 cup kraft shredded parmesan cheese
• 1/4 cup honey
• 1 tablespoon black pepper

Recipe

• 1 in large bowl place in layers ,lettuce first, then cauliflower, onion, and bacon. in seperate bowl combine mayo, parm, honey and pepper. pour over layers. do not mix. put lid on bowl and refridgerate over night. when ready to serve mix ingrediants and enjoy.