Salads

Aunt Kyle’s Caesar Salad

Morgan Somers

1 ½ cloves garlic, minced

1 egg yolk

1 T. Dijon mustard

1 t. capers, crushed on side of bowl

Dash of salt and pepper

Juice of ½ of a lemon

Whisk in ¼ to ½ c. olive oil

Spinach Salad

Laura Hawkins

1 or 2 bags of spinach

1 lb bacon, cooked and crumbled

Slivered almonds, sugared

1 head lettuce

2 cups swiss cheese

For almonds: spray pan with pam. Add 3T. of sugar to almonds. Stir constantly until carmelized. Cool on wax paper.
Add all ingredients in a bowl and toss.

Dressing:

1/3 cup white wine vinegar (I used red)

1/4 cup olive oil

1/4 t. dry mustard

1 T. poppy seeds

1/4 cup onion

1/3 cup sugar

Mix in blender. Pour over salad right before serving.

Chinese Chicken Salad

Angel Somers

Dressing:

1/2 t. dry mustard

3 T. sugar

1 T. soy sauce

1/4 cup salad oil

3 T. rice vinegar

1/4 t. black pepper

1/4 t. salt

Salad:

1 chicken breast

1/2 pkg slivered almonds

1/4 pkg rice sticks (or rice noodles)

1/4 head lettuce, shredded

1 small can mandarin oranges

Oil for frying

Wrap chicken in foil and bake at 400 degrees for one hour. Cool and shred. Spread almonds on baking sheet and bake in oven until brown. Heat oil over medium heat. Fry rice sticks quickly and remove from oil with tongs before they begin to brown--rice sticks cook and puff up within seconds of being added to hot oil (ignore if using rice noodles). Drain on paper towels.

Combine lettuce, chicken, and almonds with dressing. Top with rice sticks and toss gently. Add mandarin oranges.

Poppy Seed Dressing

Gina Stark

2 t. poppy seeds

2/3 cup vinegar

1 cup vegetable oil

1 1/4 t. sugar

2 t. salt

2 t. yellow mustard

Combine ingredients. Make a green salad and add mandarin oranges.

Pretzel Salad

Dorothy Winters

2 cups crushed pretzels

3/4 cups melted butter

3 T. sugar

8 oz. cream cheese

1 cup sugar

8 oz Cool Whip

1 (6 oz.) pkg OR 2 (3 oz.) pkgs strawberry or raspberry Jello

2 cups boiling water

1 (16 oz.) pkg frozen strawberries, partially thawed and sliced (or use frozen raspberries)

Mix first three ingredients and press in bottom of 13X9 pan. bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir. Set aside for 10 minutes. Pour over cheese mixture. Chill.