Ingredients

• 1 (14 1/2-ounce) can whole kernel corn
• 1 (14 1/2-ounce) can green beans
• 1 (14 1/2-ounce) bag frozen sweet peas – thawed
• 1 cup chopped green pepper (can add a little red pepper
• 1 cup chopped celery
• 1 cup chopped onions
• 1 small jar pimentos
• Dressing (recipe follows)
• DRESSING:
• 1 cup sugar
• 3/4 cup vinegar
• 1/2 cup oil

Directions

Salad:
Drain and rinse canned vegetables. Mix with remaining vegetables.

Dressing:
Combine ingredients and bring to a boil. While hot, mix with vegetables. Refrigerate overnight or longer.

Ingredients

• 3-4 cups cooked, chopped chicken breast
• 1-2 cups white grapes, halved
• 1 c. chopped celery
• 1/2 c. sliced almonds
• 2 T. chopped parsley (opt.)
• Desssing
• 1/2 c. whipping cream
• 1 c. mayo
• 2 T. lemon juice

Directions

Season and cook your chicken. Put together the chopped chicken, grapes, celery, almonds and parsley (optional).

Mix together your whipping cream, lemon juice and mayo.

Toss together.

Ingredients

• 3/4 cup vegetable oil
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 bunches (1 lb. each) romaine, torn
• 2 cups chopped tomatoes
• 1 cup (4 oz.) shredded Swiss cheese
• 2/3 cup slivered almonds, toasted, optional
• 1/2 cup grated Parmesan cheese
• 8 bacon strips, cooked and crumbled
• 1 cup Caesar salad croutons

Directions

In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately. Yield: 14 servings.

Ingredients

• DRESSING:
• 6 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic , minced
• 1 teaspoon oregano
• SALAD:
• 1 head Romaine lettuce , torn into bite-size pieces
• 3 large plum tomatoes , seeded and coarsely chopped
• 1 English cucumber , peeled and coarsely chopped (the long, thin, almost seedless ones)
• 1 medium red onion , cut into thin rings and soaked for 10 minutes in a small bowl of ice water
• 1 small green pepper , cut into thin rings
• 3/4 cup kalamata olives
• 3/4 cup crumbled feta cheese

Directions

1. Whisk dressing ingredients together until blended.
2. Season to taste.
3. Drain onion from ice water and pat dry with paper towels.
4. Combine all salad ingredients, except cheese, in large bowl.
5. Toss with dressing.
6. Sprinkle cheese over and serve.

6 servings
15 minutes ( 15 mins prep time )

Ingredients

• 3 medium-sized tomatoes
• 3 plum tomatoes
• 1 pint yellow cherry tomatoes
• 1 small bunch chives
• 1 large lime
• 1/3 cup orange juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• freshly ground pepper
• lime slices for garnish

Directions

Cut medium-sized tomatoes into 1/4 inch thick slices; cut each plum tomato and yellow cherry tomato in half. Chop enough chives to measure 1 tablespoon; reserve remaining chives for garnish. Squeeze juice from lime into small bowl; stir in chopped chives, orange juice, honey and salt.

Arrange sliced tomatoes around rim of platter. Pile plum tomatoes and yellow cherry tomatoes in center of platter. Drizzle salad with dressing; sprinkle with pepper. Garnish with lime slices and reserved chives. Makes 6 accompaniment servings.