Greek ColeSlaw
Toss all ingredients and serve!
2 bags angel hair slaw (preferably w/out the carrots)
1 pint grape or cherry tomatoes, quartered
1 bunch green onions, chopped
1 can large black olives, pitted, quartered
1 container tomato-basil feta cheese
1 bottle of Beano's Sub sauce
kosher salt/coarse black pepper
Grilled Bleu-Corn Salad
Basil Dressing:
1/3 cup rice wine vinegar
1/2 cup fresh basil leaves, loosely chopped (1 container)
1TBSP sugar
2/3 cup extra virgin olive oil
salt/pepper
Blend until smooth. Serve at room temperature.
Toss dressing into:
3 cans corn, drained and broiled until some browning occurs. Browns easiest when you spray lightly with cooking spray.
1 vidalia onion, sliced thin
1 pint grape tomatoes, if small leave whole, if larger may want to halve
1 container (5 to 8 oz- your preference) of crumbled blue cheese
salt/pepper
Chinese Noodle Green Salad
6-8 slices of bacon, cooked and crumbled
1/2 cup chinese noodles
1 head of lettuce
4 green onions, chopped
3 oz sliced almonds, lightly toasted
4 tsp sesame seeds, lightly toasted
Dressing:
4 TBSP sugar
2 tsp salt
2 tsp accent
1/4 tsp pepper
1/2 sup salad oil
6 tsp white vinegar
Wedge Salad
Dressing:
4-5 ounces bleu cheese, crumbled
3 TB lemon juice (1 large or 2 small)
1/2 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
1/2 tsp kosher salt, plus more as needed
1/2 tsp freshly ground black pepper, plus more as needed
3 TB olive oil
8 oz sour cream
6 TB buttermilk
Using a fork, mash together the blue cheese, lemon juice, Worcestershire, hot sauce, salt & black pepper to form a thick paste. Drizzle in the olive oil, stirring until creamy. Mix in the sour cream & buttermilk. Keep cold.
Croutons:
1 box of garlic toast cooked as directed then cubed (or if you have leftover french bread, cube 2 cups worth and toss with 2 tablespoons olive oil)
Season lightly with spicy seasoning like Emeril's Essence or Bayou Blast & spread onto a baking sheet. Bake at 350 degrees 10-15 minutes, until a crispy golden brown.
Salad:
1 large head iceberg lettuce, cored, washed, and patted dry ( cut into 6 to 8 wedges)
1 package of crumbled bleu cheese
1 package of bacon, cooked and crumbled
Croutons
kosher salt and coarse ground pepper
nice additions- your choice: sharp cheese slice, tomato wedge, red onion
Crunchy Cole Slaw
Toss all ingredients:
2 bags shredded cole slaw
1 bottle of vidalia onion salad dressing
(to get the last drop out- emty bottle then add 2 TBSP olive oil, shake, rest upside down, then pour)
1 bunch green onions, chopped
1 box microwave bacon, cooked and crumbled
1 small container of chow mein noodles
salt and pepper
Chicago Bacon Salad
8-10 slices of thick bacon, cut into 1-inch pieces
4 slices dry white bread, cut into 1-inch cubes
Cook bacon until crispy and remove to paper towel. Add bread cubes to pan, tossing in the drippings to cover and cook until crispy and brown. Remove croutons.
1 1/2 - 2 bags lettuce
blue cheese
Vinaigrette Dressing:
4 garlic cloves, minced
1/2 cup balsamic vinegar
2 TBSP fresh lemon juice
1 1/2 TBSP Dijon mustard
1 TBSP chives, chopped
2 TBSP tarragon
1/2 cup olive oil
1/2 cup vegetable oil
blue cheese
Note: Blue cheese quantities in the salad and dressing depend upon your taste. You can use all the crumbles in the salad and none in the dressing for direct bites of flavor, or all in the dressing and none on the salad for a more subtle, savory flavor, or in both. I prefer it in the dressing. If you do put some in the dressing- it is best to break up pieces by hand and mix quickly in the little milkshake blender.
Toss lettuce, bacon, croutons, cheese, dressing- and serve.