Hungarian Cucumber Salad

2−3 cucumbers, sliced

2 teaspoons salt

3 tablespoons cider vinegar

1 1/2 teaspoons sugar

1/4 teaspoon paprika

1/4 teaspoon white pepper

1/2 clove garlic, minced

4 fresh green onions, diced

1 cup thick sour cream

1/4 teaspoon paprika

Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set

aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper

and garlic, and set aside. Squeeze liquid from cucumber slices a

few at a time, and place into bowl. Discard liquid. Add vinegar

mixture, green onions, and sour cream. Mix and sprinkle additional

paprika over top. Chill for 1−2 hours.

Taco Salad

1 pound lean ground beef

1 tablespoon chili powder

1 head iceberg lettuce, chopped or shredded

1 bunch romaine lettuce, chopped

3 large tomatoes, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 bunch green onions, chopped

1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,

finely chopped

1 (15 oz.) can red kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (12 oz.) bag shredded Cheddar cheese, divided

2 (14.5 oz.) bags corn tortilla chips, crushed

2 cups Miracle Whip

1 cup ketchup

1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to

cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and

taco seasoning mix together in a small bowl.

In a large bowl, combine iceberg lettuce, romaine lettuce,

tomatoes, green pepper, red pepper, green onions, jalapeno peppers,

kidney beans, garbanzo beans, half of the cheese, half of the

crushed chips, dressing and cooled ground beef. Mix well, cover

and refrigerate.

Just before serving, top the salad with the other half of the

cheese and crushed chips. Serve with whole chips on the side.

Turkey Macaroni Salad

8 ounces fusilli pasta, uncooked

1 cup mayonnaise

1 cup yogurt

1/4 cup chopped green onions

1 teaspoon salt

1/8 teaspoon ground white pepper

3 cups (1 pound) cubed, cooked turkey

1 cup chopped celery

Cook pasta according to package directions. Drain, rinse with

cold water, and drain again.

In a large bowl, combine mayonnaise, yogurt, onions, salt, and

white pepper. Gently stir in turkey, pasta, and celery.

Cover, and chill until serving time.

Mandarin Orange Salad

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup milk

1/2 to 1 teaspoon minced garlic

1/2 teaspoon Worcestershire sauce

pinch sugar

pinch ground white pepper

cayenne pepper to taste

3 large heads butter lettuce − torn, washed and dried

1 small Vidalia sweet onion, peeled and sliced into thin rings

1 (11 ounce) can mandarin oranges, drained

6 ounces fresh mushrooms, thinly sliced

salt and pepper to taste

Prepare the dressing by whisking together the sour cream,

mayonnaise, milk, garlic, Worcestershire sauce, sugar,

white pepper and cayenne pepper. Store in an air−tight container

and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion,

oranges and mushrooms. Add enough dressing to coat and toss.

Sprinkle with salt and pepper and add croutons if desired.

Deli Potato Salad

6 to 10 potatoes, boiled, cooled and cut in chunks

3 hard boiled eggs, chopped

1/2 lb. salami, ham, or other favorite deli meat, cut in chunks

3 dill pickles, chopped

1 onion, chopped

2 apples, cored and chopped

3 tbsp. mayonnaise

3 tbsp. red wine vinegar

salt and fresh ground pepper to taste

paprika

Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry

salami lightly and drain off excess fat, cool. Stir salami,

mayonnaise and seasoning into potato mixture. Chill for 2 hours

before serving. Garnish with slivered red and green sweet peppers.

Ham Salad with Hot Peanut Dressing

3/4 pound boneless ham

2 tablespoons vegetable oil

1/4 cup peanut butter

3 tablespoons fresh lime juice

1 tablespoon reduced−sodium soy sauce

1 teaspoon ground ginger

1 clove garlic, minced

1 tablespoon sugar

1 medium cucumber, seeded and thinly sliced

1/2 red onion, thinly sliced

6 cups romaine or curly endive, torn

1 head radiccio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet

over medium heat. Set aside and keep warm. For dressing, combine

vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic

and sugar in a blender or food processor; blend well.

Heat dressing in microwave in glass measuring cup or on stovetop

in a small saucepan. Toss cucumber, red onion, romaine and endive

together. Arrange salads on individual salad plates as follows:

Line plates with radiccio or Boston lettuce, top with tossed

vegetables, arrange ham slices atop and spoon over hot dressing.

Lentil Salad

1 cup dried lentils

1 cup diced carrots

1 cup diced red onions

2 cloves garlic, minced

1 bay leaf

1/2 teaspoon dried thyme

2 tablespoons lemon juice

1/2 cup diced celery

1/4 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf,

and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce

heat and simmer uncovered for 15 to 20 minutes or until lentils are

tender but not mushy.

Drain lentils and vegetables and remove bay leaf. Add olive oil,

lemon juice, celery, parsley, salt and pepper. Toss to mix and serve

at room temperature.

Chicken Pasta Salad

2 boneless chicken breasts

3/4 cup steak sauce

1 (12 ounce) package fussili or bowtie pasta

2 chicken bouillon cubes

1 medium Vidalia onion, diced

2 avocados, peeled and diced

1 cup halved cherry tomatoes

1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes.

Grill until done and chop into bite−size pieces.

In a large pot of boiling water, add the bouillon cubes and

cook pasta until al dente. Drain and rinse under cold water.

In a large bowl, combine chicken, pasta, onion, avocados and

tomatoes. Add salad dressing, mix and refrigerate until chilled.

Stir in additional salad dressing when ready to serve, if desired.

Greek Salad

1 head iceburg lettuce

1 head romaine lettuce

1 lb. plum (roma) tomatoes

6 oz. greek or black olives, sliced

4 oz. sliced radishes

4 oz. feta cheese

2 oz. anchovies (optional)

Dressing:

3 oz. olive oil

3 oz. fresh (preferred) lemon juice

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.

Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,

and radishes in large bowl. Mix dressing ingredients together

and then toss with vegetables. Pour out into a shallow serving

bowl. Crumble feta cheese over all, and arrange anchovy fillets

on top (if desired).

Beef Fajita Salad

1 (8 ounce) bottle Italian dressing

1 teaspoon cumin

dash hot pepper sauce

1/2 pound beef for fajitas, strips or chuncks

1/2 cup corn kernels

1/2 cup cooked kidney beans

1/2 cup red onion, sliced

1/2 cup cheddar cheese, shredded

1 tomato, chopped

6 to 8 cups salad greens

2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a

small bowl and mix well. Reserve 1/2 cup of the dressing. In a

separate bowl, add enough dressing to coat the beef and let

marinate for 1 hour.

In a hot skillet, fry the beef and cook until done. Allow the

beef to cool. In a medium bowl combine the beef with the corn,

beans, onions and 1/2 cup of the dressing. Refrigerate for several

hours before serving.

To serve, toss the beef and vegetable mixture with the salad

greens, tomatoes and shredded cheese. Add extra dressing if

necessary and top with the crushed tortilla chips.