Ingredients

• 1/2 - 3/4 cup well-shaken buttermilk
• 2-3 tablespoons sour cream
• 1-2 tablespoons mayonnaise
• 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced with a microplane grater
• 1/2 teaspoon Dijon mustard
• few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

Directions

1. Combine all ingredients into a mason jar.
2. Blend using a hand blender.
3. Open, taste, season to taste with salt and plenty of fresh black pepper.
4. Blend again using your hand blender.  Then seal the lid.

Ingredients

• 1 pkg.  (6 oz.) baby spinach leaves
• 6 cups  cut-up watermelon (1-inch balls)
• 10 slices  bacon, crumbled
• 1/2 cup  slivered red onions
• 1/2 cup  Buttermilk Ranch Dressing

Directions

1. Combine all ingredients except dressing

2. Spoon onto platter.

3. Drizzle with dressing just before serving.

Ingredients

• 10 cups  tightly packed torn romaine lettuce
• 2 cups  halved cherry tomatoes
• 2 cups  croutons
• 8 slices  cooked bacon, crumbled
• 1 cup  Shredded Colby & Monterey Jack Cheeses
• 8 oz. Caesar Dressing

Directions

1. Layer all ingredients except dressing in large bowl.
2. Add dressing just before serving; toss lightly.

Serves 8

Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

Ingredients

• 2 pounds small new potatoes
• 3 hard boiled eggs -- peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• tabasco -- to taste
• salt and freshly ground black pepper
• 1 medium cucumber -- peeled, seeded and
• -- chopped
• 5 scallions -- chopped
• 3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
2. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 4 (2.5 ounce) Doritos Nacho Cheese Chips
• 2 cups shredded lettuce
• 1 chopped fresh tomato
• 1 cup shredded Cheddar cheese
• 1/3 cup salsa
• 1/2 cup sour cream

Directions

1. Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Ingredients

Slaw

• 2 pounds Napa cabbage, cored and shredded
• 8 ounces blue cheese, crumbled
• 1/4 cup chopped green onions

Dressing

• 3/4 cup vegetable oil
• 1/3 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon dry mustard
• 2 cloves garlic, minced

Directions

• To make the slaw, toss the cabbage. blue cheese, and green onions together in a large salad bowl.  Set aside or keep covered and refrigerated for up to 24 hours.
• To make the dressing, right before serving whisk all the ingredient together in a small bowl.  Pour over the slaw and toss to coat evenly.  The slaw will wilt after it is tossed with the dressing, so serve immediately.

Ingredients

• 1 tsp minced garlic
• 1/4 tsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup chopped red onion
• 1 loaf day-old baguette or Italian bread
• 3 cups hothouse tomatoes, cut in large chunks
• 1 yellow pepper, cored and chopped
• 1/3 English cucumber, halved lengthwise then sliced on the diagonal
• 1/2 cup fresh basil leaves

Directions

1. Preheat oven to 400F. Stir garlic with Dijon in a medium bowl. Whisk in vinegar, then slowly pour in oil, continuing to whisk until vinaigrette comes together. Add salt and pepper, then add onions.
2. Break baguette into bite-sized pieces, yielding about 8 cups. Place in a single layer on a lightly oiled baking sheet. Bake in the centre of the oven until bread is crispy and begins to turn golden, 6 to 8 min. Remove from oven and let cool.
3. Toss tomatoes with yellow pepper, cucumber and half of the vinaigrette in a large bowl. Stir in toasted bread and basil. Add remaining vinaigrette and mix until well-coated. Season with more salt and pepper if needed.

Ingredients

• 8 ears corn, shucked
• 6 fresh tomatoes, chopped
• 2 cucumbers, peeled, seeded, and chopped
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped*
• 1/4 cup chopped cilantro
• 4 tablespoons white balsamic vinegar
• 3 tablespoons extra virgin olive oil

Directions

1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.
2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeno, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup mayonnaise or Miracle Whip
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1.  In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Ingredients

• 1 lb Fresh asparagus, trimmed & steamed
• Lettuce leaves
• 1/2 teaspoon Whole red chili pepper
• 6 tablespoon Olive oil
• 3 tablespoon Cider vinegar
• 1 tablespoon Capers
• 1 tablespoon Fresh tarragon, chopped
• 2 tablespoon Fresh parsley, chopped
• 1 ea Green onion, minced
• Salt & pepper

Directions

1. Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the asparagus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus.
2. Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus.
3. Chill for at least 30 minutes before serving.

• 1 cup mayonnaise 
• 1/3 cup sour cream  
• 3 tbsp half and half cream  
• 1 1/2 tsp sugar
• 3/4 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp worcestershire sauce 
• 2 to 3 tbsp fresh chopped dill

1. In a small bowl combine all ingredients and whisk until smooth.
2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
3. Serve over a garden salad or as a dip for veggies or chips.
4. Store in refrigerator.

Peas and Thank You is a website and Vegetarian cookbook by Sara Matheny which features innovative recipes that are designed to appeal to the entire family, whether they are vegetarian or not.  Recipes like Tortilla Soup, Chickpea Curry Salad, or vegetarian Italian Wedding Soup.  They all look good.  You can purchase the cookbook via Amazon.com.

A lot of people love our Caesar Salad.  This is Jordon’s recipe and is really quite simple.  The one thing you do need is really fresh ingredients.

• 1 cup of vegetable oil
• 1 clove of garlic
• 1 large egg
• 1/2 teaspoon of lemon juice

Blend together until creamy.  If dressing doesn’t thick and creamy, it means your ingredients aren’t fresh and you don’t want to use it.

Before I make the dressing, I cook up some tender bacon, chop of the romaine lettuce, and toss on some croutons and I am set.

Dressing

• 1 c. mayonnaise
• 1/3 c. water
• 1 t. curry powder
• 1 l. Worcestershire sauce

Salad

• 1 had of lettuce
• 1/2 c. cashews
• 1/2 raisins
• 2 Granny Smith apples
• 3 stalks celery
• 2 cooked chicken breasts

Mix up dressing and then make salad.  Serve with dressing poured over salad.

Source: Tasty Treasures from the Beach

• 3 cups new potatoes, cooked and chopped
  
• 1/2 cup Caesar Salad Dressing
  
• Parmesan Cheese
  
• 2 green onions, chopped
  
• 4 hard boiled eggs, sliced
  
• 4 slices  bacon, cooked

1. Toss potatoes with dressing and a few handfuls parmesan cheese.
   
2. Top with green onions, eggs and bacon.

Ingredients

• 4 cups torn fresh spinach
• 1-1/2 cups mozzarella-cheddar shredded cheese, divided
• 2 cups sliced fresh mushrooms
• 1 small  red onion, sliced, separated into rings
• 2 tomatoes, chopped
• 1 pkg.  (350 g) frozen peas
• 1/2 cup mayonnaise
• 1/2 cup  light sour cream
• 1/4 cup chopped fresh basil
• 2 Tbsp.  bacon bits

Directions

1. Layer spinach, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-L serving bowl.
2. Mix mayonnaise, sour cream and basil. Spread over salad, completely covering top. Refrigerate 5 hours.
3. Sprinkle with remaining cheese and bacon just before serving.

Ingredients:

• 1/2 pound imitation crab, chopped and shredded
• 1/2 cup finely-chopped sweet onion
• 1/4 cup finely-chopped celery
• 1/4 cup finely-chopped dill pickle
• 1 Tablespoon sweet pickle relish
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt or to taste
• 1/8 teaspoon white pepper or to taste
• 1/4 cup mayonnaise or to taste
• 1/2 teaspoon yellow mustard
• 1 Tablespoon chopped chives

Preparation:

1. Toss imitation crab, sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.
2. Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

Serve as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.