Greek Salad

1 1/3 c water
2/3 c quinoa
1 c cucumber, diced
1/2 c red or green pepper, chopped
1/2 c olives
feta cheese
1/2 c chopped red onion
3 T olive oil
3 T lemon juice
1 t oregano
pepper to taste


Cook the quinoa in the water until done and the water is absorbed.  About 5 minutes.  Cool.
Mix with the rest of the ingredients and chill before serving.

This also works with some vinegar in the dressing and tomatoes and garlic.

Mexican Salad

Mexican Salad

from my mom, Judy Gundersen

lettuce
radishes
cucumbers
tomatoes
grated cheese


Make salad in desired amounts from above.

When ready to serve, add taco flavored Doritos crushed up.

And dressing:

Catalina dressing with a can of red kidney beans (drained) and chopped green onions.  Make this ahead and let it sit in the fridge for awhile.

This is the famous, "I want more after this" salad.

Greek Quinoa Salad

• 3 1/2 cups chicken broth
• 2 cups quinoa
• 1 cup halved grape tomatoes
• 3/4 cup chopped fresh parsley
• 1/2 cup sliced pitted kalamata olives
• 1/2 cup minced red onion

• 4 ounces chopped feta cheese, or more to taste
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 lemon, halved
• salt and ground black pepper to taste

You can also add pepperroni slices, basil, oregano, sugar, mushrooms, green onions and/or 

black olives to this recipe.  It also works with macaroni instead of Quinoa.  We love this!

Directions

Print 

• Prep
  15 m
• Cook
  15 m
• Ready In
  1 h 40 m

1. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
2. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Favorite Grapefruit Salad

From my Grandmother Lenore Gundersen

Dressing
Mix together:

2/3 c sugar (scant)
1 t paprika 1/4 t salt
1 t dry mustard
1 t celery seed

Add and stir briskly:

1/3 c honey
1 t grated onion
1 T fresh lemon juice
5 T vinegar

Pour 1 c oil into the mixture while beating with electric mixer

Salad; layer in each individual bowl:
chopped lettuce
grapefruit sections, yes you have to peel a grapefruit, but it is worth it
grapes, sliced in half
croutons
grated cheese

Drizzle dressing over the top.

Very amazing.  There is nothing else like this.

Amish Coleslaw

• 1 medium head cabbage, cored and shredded
• 1 medium onion, finely chopped
• 1 cup white sugar
• 1 cup vinegar
• 1 teaspoon salt

• 1 teaspoon celery seed
• 1 teaspoon white sugar
• 1 teaspoon prepared mustard
• 3/4 cup vegetable oil
• Add all ingredients to list

Directions

Print 

• Prep
  15 m
• Cook
  3 m
• Ready In
  8 h 18 m

1. In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Ricks College Spinach Salad

from Amy Parent via Aislin Dyer

1/2 c sliced almonds
3 T sugar
1 large bag prewashed baby spinach
3/4 pound sliced button mushrooms
3/4 pound finely grated swiss cheese
1/2 red onion, chopped fine
1 lb bacon cooked and crumbled
1 15 oz can mandarin oranges, drained

Combine the almonds and sugar on low heat in a small fry pan, stirring frequently.  Watch carefully near the end so the sugar does not burn. Use a wooden tool to stir, and don't scrape the bottom. Once the sugar melts, let them cool

Toss all ingredients together.

Quinoa, Beet and Arugula Salad

• 1/2 pound beets, peeled and sliced
• 1 cup red quinoa
• 2 cups water
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons white sugar
  
  

• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 green onions, sliced
• 3 ounces arugula, chopped
• 5 ounces goat cheese, crumbled
• 
  

Directions

Print 

• Prep
  15 m
• Cook
  20 m
• Ready In
  1 h 35 m

1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Spinach Salad

Spinach
Mandarin Oranges, Strawberries or Raspberries
Chicken, cooked and diced (optional)
Pecans or Walnuts, cook with sugar over medium heat to Caramelize
Creamy Poppy Seed or Raspberry Vinaigrette Dressing.

Toss together!

Orange Fluff Jello Salad

1 small box of orange jello
1 small box vanilla pudding
1 c mandarin oranges
8 oz cream cheese
12 oz cool whip

Soften Cream Cheese.  Drain oranges and save juice.  Add water to juice to make 2 cups liquid.  Put jello and pudding in saucepan, slowly mix in two cups of liquid. Cook for 5 minutes stirring constantly on medium high. Remove from heat and cool for 4 minutes.  Add cream cheese and beat on low speed. Mix in cool whip and then fold in oranges.  Pour into a bowl and chill.

Pasta Shells with Tuscan Tuna

8 ounces uncooked medium seashell pasta (about 3 cups)

1/2 cup chopped red onion

1/4 cup thinly sliced fresh basil

2 tablespoons capers

2 tablespoons extra virgin olive oil

2 teaspoons grated lemon rind

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (7-ounce) bags white albacore tuna in water

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return pasta to pan. Add reserved 2 tablespoons cooking liquid, onion, and remaining ingredients; toss well.

Cold Salad

Can of white beans

Cherry Tomatoes

basil

Dressing:

lime juice 

Olive oil

Cayenne Pepper

Delicious to eat on hot days.

From Deb Foertsch

Zippy Cucumber Salad

• 2 large seedless cucumbers, sliced thin
• 1 large sweet onion, halved and sliced thin
• 2 teaspoons salt
• 1 large jalapeno pepper, seeded and minced
• 1/4 cup minced carrot

• 1/3 cup rice vinegar
• 1 teaspoon ground ginger
• 5 teaspoons white sugar
• 1/4 teaspoon coarse black pepper
• 
  

Directions

Print 

• Prep
  25 m
• Ready In
  1 h 25 m

1. Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
2. Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
3. Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.