Ingredients

• 1 bag of baby spinach
• 1 pint sliced strawberries
• Red onion sliced thin
• toasted almonds
• Dressing:
• 1 cup sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 grated onion (small)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp paprika
• 3/4 cup cider vinegar

Directions

Mix together all salad ingredients except the almonds.

Blend and add 1/2 cup olive oil. Add almonds just before serving.

This salad is also great with marinated grilled chicken strips.

My aunt makes this salad and it is out of this world!!

Ingredients

• 2 pkgs. Good Seasons Italian dressing mix
• Mixed salad greens equal to 3 quarts
• 1 (15-oz.) can artichoke hearts
• 2-3 large tomatoes
• 2 large avocados
• 4 hard-cooked eggs
• Garlic clove
• 2 cups Garlic Ccroutons (purchased or made from recipe that follows)
• Salt and freshly ground black pepper, to taste
• Cooked, crumbled bacon, if desired

Directions

1. Make salad dressing according to package directions. (Two packages may be more than is needed).

2. Wash salad greens and dry thoroughly. Place in crisper of refrigerator for several hours.

3. Drain artichoke hearts and cut in half. Marinate in some of the dressing while greens are crisping.

4. Peel tomatoes and cut into wedges. (If desired peel one or more in a long strip to make a tomato rose for decorating salad).

5. When ready to serve, peel avocado and cut into slivers.

6. Separate yolks from egg whites and chop yolks and whites separately.

7. Tear greens (don’t cut) into bite-size pieces. Torn greens should equal 3 quarts. Place greens in wooden salad bowl that has been rubbed with clove of garlic.

8. Place tomato wedges, drained artichoke hearts and croutons on greens. Pour enough dressing over just to coat ingredients, and toss.

9. On top center of greens, place egg yolk. Circle egg yolk with chopped whites. Circle whites with avocado slices, arranged spoke-fashion. Sprinkle with salt and pepper and pour more dressing over the egg and avocado arrangement on top. Add crumbled bacon if desired. Do not toss again.

Garlic Croutons

Sliced bread, crust on, cut into tiny cubes
Melted butter
Garlic clove, peeled

1. Toast bread in slow oven (250-300 degrees), stirring frequently, until dry and golden brown.

2. Melt butter in skillet and add garlic. Remove garlic when brown-ed. Add croutons and toss until butter-coated. Store in jar in refrigerator. Heat before serving, if desired.

Ingredients

• 2 lbs. Of red cabbage (sliced thin)
• 3/4 cup of onion finely chopped
• 1 cup granulated sugar
• 1 cup white wine vinegar
• 3/4 cup vegetable oil
• 1 tbsp. Dry mustard
• 1 tbsp. Celery seed
• 1 tsp. Salt
• 1 small apple (Granny Smith)

Directions

1. In a large dish (not aluminum), layer cabbage, onion, and all but 2 tablespoons of the of the sugar in several alternating layers ending with the onion.

2. In a saucepan, combine all remaining ingredients and bring to a boil. Pour the hot mixture over cabbage mixture. Cover and chill the slaw

3. Toss onceorteice before chilling again and before serving throrughly distribute the dressing. Serve cold or atroom temperature, match stick apple sticks should be tossed in before serving as well.

Servings: 4-6

Source: Soul Food and Music festival – Atlanta, Ga

Ingredients

• 1 ½ cups water
• ¾ cup bulgur
• ½ tsp grated lemon rind
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 small clove garlic, minced
• ½ tsp each salt and pepper
• ¼ tsp ground cumin
• 1 can (19 oz) chickpeas, drained and rinsed
• 3 plum tomatoes, diced
• Quarter cucumber, diced
• 1 cup finely chopped fresh Italian parsley
• ½ cup finely chopped fresh mint
• 1 tbsp chopped fresh chives

Directions

In saucepan bring water to boil; add bulgur. Cover and reduce heat to low and cook for about 10 minutes or until water is absorbed. Using fork, scrape into large bowl; let cool.

In small bowl whisk together lemon rind and juices, oil, garlic, salt, pepper, cumin and cayenne; pour over bulgur. Stir in chickpeas, tomatoes, cucumber, parsley, mint and chives until well combined.

Makes 4 servings.

Ingredients

• assorted lettuce (washed and torn up)
• 1 can of dark kidney beans
• diced tomato
• sour cream
• crushed doritos (nacho flavor)
• purple onion (diced)
• grilled chicken or taco beef (if so desired)
• shredded cheese
• Russian dressing
• salad shell or flour tortilla — not cooked

Directions

Place your shell (if fried) on your serving plate–if you are using an uncooked flour tortilla then place it in a serving bowl.
Tear your lettuce up into your shell about 3/4 full. Top with some kidney beans, tomatoes, onions, chicken or beef,shredded cheese, sour cream and Russian dressing. Crumble dorittos on top:) A different twist but really good!