Ingredients

• 1/4 cup sugar
• 1 cup reduced-fat or lite mayonnaise or salad dressing
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon celery seed (optional)

Directions

Prepare Broccoli Salad according to the recipe found in the Salads section.

Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.

Ingredients

• 2 bunches broccoli
• 1 tablespoon cooking oil
• 6 slices bacon
• 1/2 small red onion, chopped fine
• 1 cup raisins

Directions

Cut off the broccoli heads, and separate into small florets.

Steam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain.

Put cooking oil in a skillet. Chop bacon into tiny cubes and sauté on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)
Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.

If you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.

Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.

*Dressing can be found in Soups/Sauces/Dressings

Ingredients

• 6 pieces cold, spicy fried chicken
• 1 tsp garlic, chopped
• 6 cups cooked rotini pasta
• 1/4 cup red bell peppers, minced
• 6 boiled eggs, yolks separated
• 1/4 cup green bell peppers, minced
• 1 cup mayonnaise
• 1/4 cup sliced green onions
• 1 tbsp Creole mustard
• 1/2 cup sweet pickle relish
• 1/4 cup (each) onions, minced; celery minced
• salt and pepper to taste

Directions

If you don’t have leftover fried chicken, simply take a trip to your favorite fried chicken fast food outlet and pick up 6 pieces of their spicy version. Personally, I love Popeyes. Debone chicken and cut into cubes, making sure that the skin is left intact. Set aside until later. In a large mixing bowl, mash egg yolks well with a fork, then add mayonnaise and Creole mustard, blending well into the yolks. Finely dice egg whites and add to the mixture. Combine all remaining ingredients except the chicken and pasta and mix well until all seasonings are thoroughly coated with the mayonnaise sauce. Add rotini pasta blending well into the mixture, then gently toss in the cold fried chicken cubes. Season to taste using salt and pepper. Place on a large serving platter and garnish with boiled eggs, or you may wish to surround the pasta with additional whole pieces of hot fried chicken. NOTE: Since the mayonnaise sauce is a typical blend for potato salad, you may wish to add your own special seasoning blend to personalize the dish. The most important flavor aspect here is the seasoning applied to the chicken prior to frying.

Ingredients

• 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
• 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
• 2 dozen (21-25) count boiled shrimp
• 2 cups crawfish tails
• 1 recipe fruity yogurt dressing
• 1/2 cup chopped pecans

Directions

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with *fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

*Can be found in the Soups/Sauces/Dressings

Ingredients

• 1-1/2 cups grated green cabbage
• 1-1/2 cups grated red cabbage
• 2 medium carrots, grated
• 3/4 cup fat-free Cole slaw dressing
• One 20-ounce can pineapple chunks
• Black pepper, freshly ground, to taste

Directions

Fold first 5 ingredients together in a large bowl with wooden spoon.

Chill and serve with a garnish of freshly ground black pepper. Serve with outdoor-cooked foods.

Serves 10.

Ingredients

• 3 medium-sized tomatoes
• 3 plum tomatoes
• 1 pint yellow cherry tomatoes
• 1 small bunch chives
• 1 large lime
• 1/3 cup orange juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• freshly ground pepper
• lime slices for garnish

Directions

Cut medium-sized tomatoes into 1/4 inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.

Arrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings.

Ingredients

• 2 T chopped green onio
• 2 hard boiled eggs
• 1/4 cup chili sauce
• 1 cup mayonaise or salad dressing
• 4 1/2 tsp finely chopped onion
• 1 tsp paprika
• 1/2 tsp salt

Directions

In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Serve over salad greens.

Yield 1 ½ C

Ingredients

1 lb cooked diced potatoes

1 capsicum sliced

1 onion sliced

1/2 small shredded cabbage

1 stick celery sliced

Method

Carefully toss together.

Dressing

1/2 cup mayonnaise

1/4 cup French dressing

1 teaspoon French mustard

Mint chopped

Method

Blend well and pour over salad.

Ingredients

1/4 cup bulger wheat

1 cup parsley

1 teaspoon vegetable oil

1/2 cup hot water

1 shallot

1 teaspoon lemon juice

1 tomato

1/2 cup mushrooms sliced

salt and pepper,

Method

Pour boiling water over wheat and let stand until light and fluffy. Drain any excess water completely then combine all ingredients carefully together.

Ingredients

Some apple-shaped tomatoes

Some finely chopped cucumber

Cream cheese

Celery

Salt and pepper to taste

Chopped shallots

Parsley

Method

Divide each tomato into sixths and cut half way through to base. Push sections out like flower petals. Mix together cream cheese, cucumber, celery, shallots, and salt and pepper. Fill each tomato centre. Sprinkle with finely chopped parsley.

NOTE

Other fillings, such as brains, chicken, or cooked vegetables may be substituted for the cream cheese filling.