Romaine Salad with Lemon Poppyseed Dressing

The original title of this salad is something along the lines of "Winter Salad with Fruit"; but, I made it for Easter dinner and I've decided that it defies all seasons. The dressing is my favorite part--it's definitely a winner. There is more dressing than you'll need for just this salad, so if you don't want leftovers, only make half of the dressing.

Romaine Salad with Lemon Poppyseed Dressing

1/2 cup lemon juice (fresh is best)

Zest from 1 large lemon

1/2 cup sugar

2 tsp dried minced onions

1 tsp Dijon mustard

1/4 tsp salt

2/3 cup canola oil

1 Tbsp poppy seeds

1 head Romaine lettuce, torn

1 apple, peeled and diced

1 pear, peeled and diced

4 oz Swiss cheese, shredded

1 cup cashews

1/3 cup dried cranberries

Combine lemon juice, zest, sugar, onions, mustard, and salt in a blender or food processor. Pulse until smooth. Add oil and poppy seeds, blend until well-combined. Refrigerate overnight.

If you are not planning to serve the salad immediately, mix a bit of lemon juice in with the diced apples and pears to prevent them from turning brown. Combine lettuce, apple, pear, cheese, cashews, and cranberries just before serving. Top with dressing.

Broccoli Cauliflower Salad

The recipe for this salad came from Mary Perkins--a kind old woman who lived up the street from me when I was a child. Mary had an English Setter named Lucky that she was more than happy to let me play with. Every time I have this salad I think of her. Also, this salad is guaranteed to be a winner at pot lucks!

Broccoli Cauliflower Salad

1 head broccoli

1 head cauliflower

1/2 of a red onion

1 lb bacon, cooked and crumbled

1 lb shredded Mozzarella cheese

1 1/2 cups Best Foods mayonnaise (yes, the brand matters)

1/2 cup sugar

1/4 cup white vinegar

1/2 tsp salt

Cut broccoli and cauliflower into bite-size pieces. Dice red onion into small pieces. Depending on how large the onion is, I use 1/3-3/4 of it.

Combine mayonnaise, sugar, vinegar, and salt in a small bowl and whisk together. Cover with plastic wrap and refrigerate for several hours.

Typically, I refrigerate everything separately overnight and then combine all the salad ingredients immediately before serving. That guarantees crisp vegetables that don't have an overwhelming onion flavor and bacon that isn't soggy.

Chef Salad

Chef Salad is one of my favorite comfort foods. It works well for a quick lunch, or for dinner when you don't feel like turning on the stove.

Chef Salad

Mixed Salad Greens

Chopped turkey breast

Chopped cheddar cheese

Chopped hardboiled egg

Alfalfa sprouts

Tomatoes

My other favorite additions are pickled beets, croutons, cold green peas, cucumbers, peppers of any variety, olives, and fresh mushrooms.

Mix everything together and then enjoy!

Here is my method for perfect hardboiled eggs: Place desired number of eggs in a cooking pot and fill with cool water until water is 1" above eggs. Cook uncovered until water boils. When water boils, cover pot with a lid and remove from heat. Let stand for 12 minutes. Transfer eggs to a bowl of ice water and let cool for 10 minutes.

Almond Cranberry Spinach Salad

Prepare the candied almonds and dressing the night before. When it is time for dinner, quickly combine the ingredients and you'll be good to go.

Almond Cranberry Spinach Salad

3/4 cup slivered almonds

1/2 cup sugar

1/2 tsp cinnamon

Pinch salt

1 Tbsp sesame seeds

1/2 Tbsp poppy seeds

1 tsp dried minced onion

1/8 tsp paprika

1/4 cup white sugar

2 Tbsp white wine vinegar

2 Tbsp cider vinegar

1/4 cup vegetable oil

1 bag spinach, torn into pieces

Dried cranberries

Put almonds, sugar, cinnamon, and salt into a thick-bottomed saucepan. Cook over medium heat, stirring constantly, until sugar melts and caramelizes. When almonds are well-coated, pour almonds onto a sheet of wax paper and use a rubber spatula to spread them into a single layer.

T0ast sesame seeds by putting them into a small frying pan and cook over medium heat, stirring constantly, until sesame seeds are lightly brown.

Combine sesame seeds, poppy seeds, minced onion, paprika, sugar, vinegars, and oil in a small bowl. Whisk well. Refrigerate overnight.

Just before serving, put spinach onto salad plates, top with cranberries and candied almonds. Pour dressing over the top.

The Ultimate Chicken Salad

Chicken salad is a simple food that unfortunately gets messed with a lot. I've seen chicken salad with all sorts of unappetizing spices and fruits added in. Blech. Here's a basic chicken salad recipe that is my favorite--it has a perfect flavor and just the right amount of crunch. My rating: 5 out of 5.

Chicken Salad

6 chicken breasts
1 (20 oz) can crushed pineapple, drained
3/4 cup diced celery
1/3 cup chopped green onions
1/4 tsp salt
1/4 tsp pepper
1 cup mayonnaise
1 cup Lighthouse ranch dressing
3/4 cup slivered almonds

Bring a large pot of water to a boil. Add chicken breasts and cook for 30 minutes or until done. Dice or shred chicken into small pieces.

Add drained pineapple, celery, onions, salt, and pepper. Stir well.

Add mayonniase and Lighthouse ranch dressing (yes, Lighthouse really is the best choice here). Stir well.

Refrigerate for 8 hours or overnight. Stir in almonds just before serving.