A good Salad Dressing for Greens
2 TBS balsamic vinegar
3 TBS olive oil
4 TBS sugar
¼ tsp salt, optional
¼ tsp white pepper
Combine all ingredients in covered glass jar and shake well to mix. Serve with greens of choice.

Spinach Strawberry Salad
1TBS poppy seeds
½ cup vinegar
½ cup sugar
½ cup olive oil
¼ tsp paprika
¼ tsp Worcestershire
1 TBS minced onion
10 oz fresh spinach, cut into bite-sized pieces
1 quart fresh strawberries, quartered or sliced
¼ cup slivered almonds
In a serving bowl lightly toss spinach and strawberries.
In small bowl combine all other ingredients except slivered almonds. Whip with hand whipper to blend.
At serving time pour dressing over spinach mixture, top with slivered almonds, and toss lightly.

Grilled Chicken Salad with Seasonal Fruit and Leafy Greens
1 lb skinless, boneless chicken breast halves
½ cup pecans
1`/3 cup red wine vinegar
½ cup white sugar
1 cup vegetable oil
½ onion, minced
1 tsp ground dry mustard
1 tsp salt
¼ tsp ground white pepper
1 ½ heads Bibb lettuce, rinsed, dried, and torn
1 cup sliced fresh strawberries
With meat mallet pound chicken breasts to even thickness throughout. Grill until juices run clear and chicken is white in center. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat and toast until fragrant, stirring frequently, about 8 minutes. Remove from heat and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries and pecans. Drizzle with the dressing to serve.

Spinach Salad
½ cup sliced almonds
½ cup sugar
2 bags spinach
1 pint strawberries
2 Granny Smith apples, diced
2 cans mandarin oranges, drained
¾ TBS poppy seeds
1/3 cup apple cider vinegar
¾ cup sugar
1 tsp dry mustard
1 tsp salt
1 cup oil
In a small frying pan, add the almonds and ½ cup sugar; cook until sugar melts. (this takes time and you need to stir frequently.)
Place spinach, strawberries, apples, oranges and cooled caramelized almonds in a large bowl.
Combine remaining dressing ingredients in a small bowl and mix well. Add dressing to salad just before serving.

Caesar Salad
2 softly hard-boiled eggs
1 garlic clove, cut in half
1/3 cup olive oil
1 tsp Worcestershire sauce
½ tsp salt or to taste
Freshly ground pepper to taste
½ tsp dry mustard
1 large or 2 small bunches romaine lettuce, torn into bite size pieces
1 lemon cut in half
1/3 cup Parmesan cheese, grated
8 anchovy fillets, cut up
Croutons of choice
Rub large salad bowl (wood if you have one) with garlic cloves.
Mix anchovies, oil, Worcestershire, salt, dry mustard and pepper in a small bowl.
Place romaine in salad bowl. Toss with prepared dressing until leaves glisten.
Cut up eggs into salad and squeeze lemon over. Toss again. Place in serving bowls and sprinkle with croutons and parmesan cheese.


Beet Salad Supper
1 lb beets
1 garlic clove, halved
6 cups leaf lettuce
¼ cup sliced scallions
1 or 2 (5 oz) cans tuna
½ cup sliced celery
2 hard-boiled eggs, chopped
½ cup salad dressing or mayonaise
½ tsp salt
Dash of pepper
Cook fresh whole beets until tender. Drain, slip of skins, slice, and chill.
Just before serving rub a large salad bowl with halved garlic.
Combine leaf lettuce and scallions in a large salad bowl.
Arrange beets, tuna, celery, and hard-boiled eggs atop the lettuce.
Combine salad dressing, salt, and pepper and place a dollop in the center of each salad.
To serve gently toss mayonnaise mixture with the salad ingredients and garnish with sliced scallions.

BLT Pasta Salad
1 pkg (7 oz) elbow macaroni, cooked and cooled
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/3 cup chili sauce
¼ cup lemon juice
2 tsp chicken flavored instant bouillon
2 tsp sugar
1 large tomato, seeded and chopped
¼ cup chopped green or regular onion
4 cups chopped lettuce
In a large bowl combine mayonnaise, chili sauce, lemon juice, chicken bouillon, and sugar. Stir in cooked macaroni, tomato, and onion. Cover and chill.
Just before serving add lettuce and crumbled bacon; toss to mix well.
HINT: Tastes great with grilled burgers.

Chick Wagon Wraps (12 servings)
1 ½ lb ground beef
1 can (28 oz) barbecue-flavored baked beans
1 pkg (10 oz) frozen corn or corn from 3 to 4 ears sweet-corn, cut off ear
4 tsp Worcestershire sauce
1 cup cheddar cheese, shredded
12 flour tortillas (8 inch) warmed
3 cups shredded lettuce
1 ½ cup chopped fresh tomatoes
¾ cup sour cream and or fresh salsa
Brown ground beef and drain. (Use large skillet)
Stir in beans, corn, and Worcestershire sauce and mix well. Bring to a boil, reduce heat, and simmer uncovered until heated through.
Sprinkle with cheese and cook about 1 minute longer, until cheese is just melted.
Spoon about ½ cup in center of each warmed tortilla, top with lettuce, tomatoes, sour-cream, and salsa. Roll up and serve.