SALADS

 CUCUMBER, ONION, AND TOMATO SALAD SMILE EMOTICON

3 Tomatoes

3 cucumbers

1 onion

1/2 cup apple cider vinegar

1 teaspoon of cracked pepper

2 table spoons of sugar 

2 teaspoons of salt

1 cup of water

1/4 cup of olive oil

Mix well

Let it chill for 1-2 hours

AMISH BROCCOLI SALAD

1 head broccoli, chopped

1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

CHICKEN SALAD WITH GRAPES, CASHEWS, APPLES AND FRESH DILL

2 boneless skinless chicken breasts, boiled, diced ...
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.
This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator.

TACO PASTA SALAD

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

AVOCADO AND TOMATO SALAD
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings

AVOCADO CHICKEN SALAD
2 or 3 boneless, skinless chicken breasts
1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper
to taste
Cook chicken breast until done, let cool, and then shred. Mix with all other

BACON CHICORY SALAD

Chicory is a bitter green typically served cooked in butter or sautéed, but for my spin on this classic southern ingredient, I found inspiration from the bitter green salads so popular in LA.  Dandelion greens, arugula, frisée, radicchio, or any other green with a bite are wonderful contrasts to sweet bacon, pungent blue cheese, and toasted walnuts in this salad.  Paired with rich and savory southern style cooking, this bright salad balances out the meal.
1 lb chicory greens, arugula, frisée, or radicchio (any bitter greens)
4 oz bacon, diced
2 oz blue cheese
1/4 cup walnut halves
Vinaigrette:
1 tablespoon sherry vinegar
3 tablespoons olive oil
1 teaspoon honey
Salt and Pepper to taste
In a pan over medium heat, cook the bacon until just crisp.  Mix together the vinaigrette and combine with the bacon and chicory.  Sprinkle in the cheese and walnuts.

PINEAPPLE-PECAN CHICKEN SALAD

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c.Low fat mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice
Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.  Chill for about 30 minutes before serving.

EASY TACO PASTA SALAD

1 package (16 ounces) spiral pasta
1 pound ground beef (I use BOCA ground crumbles or black beans instead of meat)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

GRILLED CORN, AVOCADO AND TOMATO SALAD

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

MARINATED VEGETABLE SALAD

Servings: 8
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper
Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss.

ROASTED NEW POTATO SALAD

Ingredients
2 tablespoons olive oil
2 pounds small red potatoes, diced
1/2 medium-size sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 to 10 cooked crisp bacon slices, crumbled $
1 bunch green onions, chopped
3/4 cup prepared Ranch dressing $
Salt and pepper to taste
Place oil in a 15- x 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer. Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.

GRAPE SALAD

4 pounds seedless green and red grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

SNICKERS CARAMEL APPLE SALAD

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping
Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers. Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping. Chill for at least 1 hour before serving.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving

FRESH CUCUMBER SALAD

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) or regular cucumber and treat it like you would if you were having salad
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set aside.  Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.  Remove from heat and let cool for one hour.  Pour mixture over cucumbers Put in jars and store in refrigerator. Will keep for up to 2 months. Note, you can add cauliflower and carrots  (thinly sliced)
Makes 2 quart jars

ANTIPASTO PASTA SALAD

1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt
ground black pepper
Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
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.
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).

GRILLED CARIBBEAN CHICKEN SALAD
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
Pico De Gallo:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
Honey Lime Dressing:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

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.

STRAWBERRY SPINACH SALAD
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10-15 minutes before serving.
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.

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.

MEDITERRANEAN SALAD

1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes & parsley in a salad bowl. Whisk together olive oil, lemon juice, garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

SPICY PECAN SALAD
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper-thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.

DEEP DISH TACO SALAD

1 - 8 oz. Pkg. Refrigerated Crescent Rolls
1 lb. Ground Beef
1 envelope Taco seasoning mix
8 oz. Cheddar Cheese
Lettuce
Tomato
Sour Cream
Brown ground beef according to taco seasoning directions. In bottom of 9 x 9 baking dish, make 2 rectangles with 4 of the 8 crescent rolls. Cover bottom layer of crescent rolls with well drained ground beef mixture. Layer dish with half of the cheese. Top cheese with the remaining 4 crescent rolls in 2 more rectangles. Top with remaining cheese. Bake in 350° oven until golden brown. Top with lettuce, tomato and sour cream. Serve with taco chips.

MACARONI SALAD

1 7 oz. Pkg. Elbow Macaroni Cook according to directions on pkg., drain and cool.
Drain juice from one No. 2 can of chunk Pineapple and 10 oz. jar of Maraschino cherries.
Add to juice:
1 Tbs Lemon juice
1 Tbs Sugar
2 tsp Cornstarch
Cook until slightly thickened. When macaroni is cooled, add fruit and half pound small marshmallows and pour over thicken juice. Let it stand overnight. Before serving, add 1/2 pint whipped heavy cream. Any desired fruit may be added, a banana or small can Apricots.

PASTA SALAD

2 cups Pasta (any type) cooked, drained and cooled
1 lg. Red or Sweet Onion (sliced fine)
1/2 can or about 25 ripe Olives sliced
1 med head Cauliflower, cut up
1/2 med sliced Mushrooms (optional)
1/2 cup cubed Salami
1 cup Tomatoes cut up (not small)
1 cup shredded Cheese (any kind)
1 lg. Green Pepper (sliced fine)
Dressing:
1 cup Vegetable Oil
2/3 cup Vinegar
4 Tbs Lemon juice
3/4 cup Sugar
2 tsp Oregano
1 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
Combine all ingredients. Add veggies and stir. Refrigerate at least 3 hours. Overnight is best. Stir occasionally. Use any other vegetables you choose.

TACO SALAD

1 Head Lettuce
1 Can Ripe Olives
8 ounces Cheddar Cheese, shredded
1 medium Onion, diced (may use green onion, shallots)
2 medium Tomatoes, diced
1 pound Ground Beef
1 pkg. Taco Seasoning Mix
1 Avocado, diced
1 bag of Tortilla Chips, crushed
8 oz. Western Dressing
Brown ground beef with taco seasoning mix. In a bowl layer lettuce, olives, cheddar cheese, onion, tomatoes, ground beef and avocado. When ready to serve, add dressing and sprinkle with chips.

APPLE SALAD WITH PECANS

5 medium Red Delicious apples
Juice of 1 lemon
1/2 cup sliced celery
1/2 cup chopped pecans
1/2 cup raisins
1/3 to 1/2 cup mayonnaise
Lettuce leaves
Wash apples; do not peel. Core apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration. Combine apples with celery, pecans, raisins, and mayonnaise. Serve apple salad on lettuce leaves. Apple salad recipe serves 6.

COLORFUL CHICKEN SALAD

4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 Tsp chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 tsp salt
Mayonnaise
Parsley sprigs and cherry tomatoes, for garnish, optional
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired. Serves 8 to 10

PICNIC MACARONI SALAD

8 ounces macaroni, cooked, rinsed and drained
8 ounces cooked ham, cut in strips
8 ounces cubed American cheese (Velveeta)
1 Can (12 to 14 ounces) pineapple tidbits
1/2 cup chopped sweet pickle
1 cup thinly sliced celery
1 tsp minced onion
1/3 cup diced pimento
1/2 cup salad dressing or mayonnaise
1 tsp salt
Curry powder to taste, optional
Mix all ingredients to combine; chill thoroughly and store in refrigerator. This recipe serves 6 to 8.

DELICIOUS SPINACH SALAD

8 cups baby spinach leaves
2 carrots, sliced
1/4 cup croutons, or as desired
2 green onions, sliced
1/4 cup sliced black olives
1/4 cup crumbled feta cheese, or more to taste
1/4 cup drained and rinsed black beans, or more to taste
1/4 cup toasted pine nuts
2 Tsp extra-virgin olive oil
2 Tsp red wine vinegar
1/2 lemon, juiced
Salt and ground black pepper to taste
Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

TUNA SALAD

1 large can or 2 small cans (9 to 11 ounces) tuna, drained
3 hard-cooked eggs
1 cup finely chopped celery
1 Tsp grated onion, optional
3 Tsp sweet pickle relish
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp pepper
Sliced pickles, lettuce, and sliced tomatoes, optional
Combine tuna, chopped eggs, onion, if using, celery, relish, mayonnaise, salt, and pepper; mix well. Serve as a sandwich filling or luncheon salad with pickle slices, lettuce leaves, and sliced tomatoes, if desired.
Recipe serves 4 to 6.

CAESAR SALAD

3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces, rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons
Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice. Add oil in a stream, whisking, until it is emulsified. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
Serve immediately.

CREAMY POTATO SALAD

6 medium potatoes (2 pounds)
1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons apple cider vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons salt
2 hardboiled egg, coarsely chopped
Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, Sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 in wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking

KANSAS CUCUMBER SALAD

1 cup mayonnaise or 1 cup salad dressing
1/4 cup sugar
4 teaspoons vinegar
1/2 teaspoon Dill weed
1/2 teaspoon salt
4 medium cucumbers
3 green onions, chopped
In a large bowl, combine salad dressing (mayo), sugar, vinegar, dill, and salt. Mix well. Peel and slice cucumbers thin. Chop green onions, stalks and all. Add to bowl and toss. Cover and chill at least one hour before serving.