Asian Slaw-Helen Horton

Ingredients:

½ large head of Napa cabbage, shredded

¼ large head of hard cabbage, shredded

2 stalks celery, finely sliced on diagonal

1 small carrot, grated or cut in fine sticks

½ bunch green onions sliced, tops only

½ c sugar snap peas, sliced on diagonal

½ c slivered almonds

1/3 c sesame seeds, unsalted

1 pkg ramen noodles, broken in small chunks

Salt to taste

Dressing:

¼ c half and half

¼ c mayo

¼ c rice vinegar

2 T sesame oil

2 T honey

¼ to ½ t Chinese chili paste

Combine dressing ingredients in the bottom of a large bowl.  Add all other ingredients except salt.  Mix well and salt to taste.  Serve immediately. 

You can prepare all the ingredients earlier and then add the dressing just before you serve.  You can also add a cup or two of cut up rotisserie chicken and make this into a summer main dish salad. 

 This was served at the 2009 reunion.

Super Sauce-Norma Horton

1 1/2 c buttermilk

2 c mayo

1 1/2 t pepper

1 1/2 t accent

1/2 t salt

1 t garlic powder

Combine all with a whisk until smooth.

Auntie’s Very Ono Salad Dressing-Jen Medeiros

           1 c. salad oil

            ¾ c. sugar

            1/3 c. white vinegar

            ½ t. salt

            ½ t. pepper

            ½ t. prepared mustard

            ½ t. Worcestershire sauce

            Few slices round onion

            2 cloves garlic

            2 bay leaves

 Combine all ingredients in blender on high speed for 5 minutes. Makes about 2 cups.

Top Ramen Cabbage Salad-Jen Medeiros

Dressing:

½ c. oil

¼ c. wine vinegar

¼ c. sugar

1 t. pepper

1 pkg. Top Ramen seasoning packet (any flavor)

Salad:

1 pkg. Top Ramen noodles, uncooked, broken into pieces

1 med. head cabbage, coarsely chopped

1 c. almond slivers, toasted

Combine dressing ingredients. Mix well. Toss with cabbage, ramen and almonds. Serve immediately.  Serves 6-8 Optional: Add cooked chicken pieces for a salad meal

Spinach Salad-Jen Medeiros

Salad:

1 lb. fresh spinach

1 9oz. can sliced water chestnuts, drained

¼ lb. mushrooms, sliced

1 sm. Red onion, thinly sliced

Dressing:

1/3 c. vegetable oil

¼ c. sugar

¼ c. chili sauce

2 T. red wine vinegar

½ t. Worcestershire sauce

1 sm. onion, finely chopped

½ t. dry mustard

½ t. salt

¼ t. cayenne pepper

Garnish:

2 hard boiled eggs, grated

¾ c. bacon, cooked and crumbled

Mix salad ingredients in a large bowl and set aside. Mix dressing ingredients together in a small bowl. Just before serving pour dressing over salad, toss and sprinkle with egg and bacon.  Serves 6-8

Orange Avocado Salad-Jen Medeiros

Salad:             2 heads romaine lettuce, chopped

                        1 c. celery, chopped

                        2 green onions and stems, chopped

                        ¼ c. toasted slivered almonds

                        1-2 oranges, peeled and cubed

 Dressing:    ½ t. salt

                        Dash ground pepper

                        ¼ t/ Tabasco sauce

                        2 T. sugar

                        2 T. balsamic vinegar

                        ¼ c. salad oil

 Combine salad ingredients in large bowl. In separate bowl, mix dressing ingredients. Pour over salad and toss.  Serves 6-8

Green Goddess Dressing-Jen Medeiros

1 c. mayonnaise

1 clove garlic, minced

3 anchovy fillets, minced

¼ c. chives or green onions, finely minced

¼ c. parsley minced

1 T. lemon juice

1 T. tarragon vinegar

½ t. salt

½ t. ground pepper

½ c. sour cream

Combine all ingredients and blend well.  Makes 2 cups.

Homemade Salad Dressing – Sarah Bastian

3/4 cup oil

1/4 cup Tarragon Vinegar

1 tsp salt

1 tsp sugar

1/2 tsp paprika

1/4 tsp dry mustard

1/4 (or a little more) tsp garlic powder

1/2 tsp basil

From Mama Gini