Humpty Dumpty's favorite

Every now and then, I crave egg salad. This recipe was the result of one of my hankerings. My daughter and I combined some different but yummy flavors, and we were really happy with the results. We packed up our salad and fresh rolls and had a nice picnic as a family. This is a great recipe for spring and summer!

THE RECIPE:

12 hard-boiled eggs, roughly chopped
1/2 c. plus 2 Tbsp. mayonnaise (I used the olive oil kind)
2 tsp. spicy brown mustard
1/4 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. onion powder
1 1/2 tsp. dried dill
1/2 tsp. yellow curry powder

Mix dressing ingredients thoroughly in a salad bowl before adding chopped eggs. Add eggs last and gently mix until combined. This prevents the eggs from breaking down. Refrigerate at least a half-hour before serving so flavors can blend. Spoon salad onto rolls or croissants. Serves 6.

An apple a day

When my 7-year-old was little, she used to tell people, "We're apple farmers!" She was right alongside us when we planted our apple trees, and in the past couple of years she has helped thin and harvest. This season, we have been enjoying huge and sweet honeycrisp apples. These babies are 4 inches in diameter. My husband's favorite way to eat them is just plain, off the tree, in all their glory. But, sometimes it's fun to do something different. How about a crunchy, tangy Waldorf salad? Yes, please.

THE RECIPE:

1/2 c. mayonnaise*
1 Tbsp. sugar
1 tsp. lemon juice
1/8 tsp. salt
3 apples, cored and chopped
1 c. diced celery
1/2 c. chopped walnuts, toasted if desired
1/2 c. raisins or dried cranberries

Combine ingredients and refrigerate until ready to serve.

*I used the reduced-fat olive oil kind.

Cinnamon meets salad

How about a cinnaberry salad for your next family gathering? You can adjust the salad ingredients to suit your fancy. The cinnamon dressing adds a fun and delicious twist. We think berries and cinnamon make a great pair.

THE RECIPE:

1 head romaine lettuce
2 c. packed fresh spinach
1 c. sliced strawberries
1 c. raspberries
1 c. blueberries or blackberries
1 c. sliced almonds, toasted under the broiler
1 c. shredded Swiss cheese (optional)

Cinnamon dressing:

1/2 c. sugar
1/3 c. lemon juice
1 tsp. ground cinnamon
1/2 tsp. salt
Shake of onion powder
1/2 Tbsp. poppy seeds
1/2 c. canola oil

Mix ingredients in food processor or blender, adding oil last. Pour over salad just before serving.

Bringing home the bacon

This bacon and Swiss pasta salad is an easy and yummy side dish. It would be great for a barbecue. The ingredients are simple but flavorful, and you could always adjust them to your preference. I got the recipe from my lovely friend Kylie.

THE RECIPE:

16 oz. spiral pasta, cooked
8 oz. shredded Swiss cheese
12 to 16 oz. bacon, well cooked then crumbled
5 green onions, white and green parts, thinly sliced

Dressing:

2 c. mayonnaise*
4 Tbsp. red wine vinegar
1/2 c. sugar

Make salad and dressing separately, then combine in large bowl. Refrigerate at least an hour. I recommend reserving some of the dressing to stir in immediately before serving. The pasta soaks up the dressing during refrigeration, so the last-minute addition will preserve the creaminess.

*I used Kraft's olive oil mayo to cut down on fat.

A trip to Santa Rosa

I'd like to introduce you to Santa Rosa salad. I don't know how the name came about, but I do know the salad is a wonderful medley of flavors and textures. The dressing has a tangy zip, and the pecans and snap peas add a delightful crunch. Thanks to my friend Carolyn for posting this recipe on her blog.

THE RECIPE:

2-3 c. chopped, cooked chicken breast
1 box long-grain and wild rice, made according to package directions*
2 Tbsp. lemon juice
1 Tbsp. lime juice
3 green onions, finely chopped
3/4 c. diced red bell pepper
3/4 c. diced green bell pepper
Handful snap peas, ends removed and cut into thirds
1 avocado, diced
1 c. toasted pecans

Mix all ingredients except avocado and pecans. Stir in dressing and refrigerate at least two hours. Add avocado and pecans before serving.

Dressing:

2 cloves garlic, minced
1 Tbsp. Dijon or spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/3 c. seasoned rice vinegar**
1/3 c. canola oil

Mix ingredients in blender.

*I used Rice-a-Roni brand. Any brand with a seasoning packet will do, even if they yield different amounts of rice. It doesn't have to be exact.

**If you do not have seasoned rice vinegar, which is different from regular rice vinegar, then use 1/3 cup regular but add 2 tablespoons sugar and 1 teaspoon salt.

Perfect panzanella

Let me introduce you to panzanella. It is a rustic Italian tomato-bread salad, and it's a delicious way to use garden fresh tomatoes. Panzanella originated in the Tuscan countryside, where peasants needed a way to use stale bread. Today, you can make the recipe your own with all kinds of yummy add-ins. Here's what I did.

THE RECIPE:

6 c. rustic Italian bread OR 1 whole French baguette, cut into chunks*
1/2 c. olive oil, divided
3/4 tsp. salt, divided
3 large, juicy vine-ripened tomatoes (3 to 4 inches in diameter)
1 Tbsp. red wine vinegar
1/2 Tbsp. sugar
1/4 tsp. pepper
3 green onions, thinly sliced
1 cucumber, peeled, halved, seeded and thinly sliced
2 ounces crumbled feta cheese
3 Tbsp. drained capers (optional)
1/4 c. chopped fresh basil

Heat oven to 400 degrees. Toss bread chunks with 2 tablespoons olive oil and 1/4 teaspoon salt. Arrange bread in single layer on baking sheet and bake on middle oven rack for 15 to 20 minutes, stirring halfway through. Bread will be hardened and crisp and golden when done.

Meanwhile, cut tomatoes into chunks and put in a colander over a large measuring cup or dish to drain and catch juices. Toss tomatoes with 1/2 teaspoon salt and stir periodically, letting drain for at least 15 minutes. Try to reserve 1/2 cup juices.

Whisk remaining 6 tablespoons olive oil, vinegar, sugar and pepper into reserved tomato juices to create a vinaigrette. Toss thoroughly with toasted bread pieces and let stand 10 minutes. Add tomatoes, cucumber, green onions, feta, capers, basil, or whatever your heart desires. Serve immediately.

*Choose a bread that is dense and crusty, not fluffy like French bread.

Don't skimp on shrimp

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.

THE RECIPE:

1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.

Dressing:

1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.

Garden fresh

I apologize for my long absence. I have had computer problems. Anyway, I'm back in action with this beautiful strawberry spinach salad. We grew our own spinach in the spring, and we have been enjoying all kinds of fresh salads lately. Homemade dressings are the way to go. I think you'll love this one. It's perfect for summertime. I halve the recipe for my small family.

THE RECIPE:

10 oz. fresh spinach
1 quart strawberries, sliced
1/2 c. slivered almonds

2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/2 c. sugar
1/2 c. olive oil
1/4 c. white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. minced onion (I used a little onion powder)

Toss salad ingredients. Mix dressing ingredients thoroughly. Apply as desired to individual servings. I like to make my dressing ahead of time and refrigerate it before use.

Change of mind

I've never thought potato salad was anything special. This was my first time even caring to make it. I'm glad I did, though, because I really liked this recipe. As I was eating it, I thought, "This is probably the best potato salad I've ever had." A moment later, my husband piped up with, "This is probably the best potato salad I've ever had."

I adapted the recipe slightly from one at My Kitchen Cafe, whose blogger says this is the best potato salad she has ever had, too. She says it tastes great with the dressing poured over still-warm potatoes.

THE RECIPE:

2 1/2 lbs. red potatoes, washed and cut up*
1/2 c. sliced black olives
5 hard-boiled eggs, chopped

1 c. Miracle Whip
1/3 c. buttermilk**
3/4 tsp. dried parsley or thyme
1/2 tsp. salt
3/4 tsp. minced dried onion
3/4 tsp. garlic salt
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1 Tbsp. mustard (I used spicy brown for half)

Mix dressing ingredients thoroughly and refrigerate so flavors can mesh. Boil potatoes until tender but not mushy, about 10 minutes. Drain well. Mix potatoes with olives and eggs, then coat with dressing.

*Leave the skins on! They add health value and taste great.

**Or mix 1 teaspoon lemon juice with 1/3 cup milk and let stand for five minutes to make your own sour milk.

Ain't no mountain high enough

I love salads with lots of ingredients. This mountain salad has all kinds of great stuff in it. I got the recipe a couple of years ago from my friend Carolyn, who is an excellent cook. We love this salad! Note that this salad requires refrigeration before serving.

THE RECIPE:

1 head green leaf lettuce (or a mix of green leaf and spinach), washed and chopped

1 lb. bacon, cooked and crumbled

6 hard-cooked eggs, chopped

10 oz. frozen peas, thawed

1/2 c. sliced green onion

2 c. shredded cheddar cheese

Dressing:

1/2 c. each mayonnaise, Miracle Whip and milk

Assembly:

Start with half of lettuce. Sprinkle with salt, pepper and sugar. Then layer with half of each remaining ingredient: bacon, egg, onion, peas and cheese. Top with half of dressing, then start over with seasoned lettuce, bacon, egg.....etc. This time, though, reverse the cheese and dressing so you end with cheese on top. Refrigerate for about six hours before serving.

A few frog eyes never hurt anyone

I've been making this frog-eye salad for years. And I've been eating frog-eye salad for a lifetime. I always loved it when I was young. Part of me thought it might really have frog eyes in it. Feel free to adjust the add-ins to suit your fancy. Just be advised that the recipe requires a lot of refrigeration time.

THE RECIPE:

1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 20-oz. can pineapple tidbits, juice reserved
1 egg
2 tsp. lemon juice
8 oz. acini di pepe (pasta)
2 cans mandarin oranges, drained
8 oz. whipped topping, such as Cool Whip
3 c. mini marshmallows

In saucepan, stir together sugar, flour and salt. Whisk 1 cup pineapple juice (from can of tidbits) into sugar mixture. Whisk in egg. Cook on medium heat until boiling. Stir in lemon juice. Cool to room temperature. Meanwhile, cook pasta. Rinse with cold water and drain. In large bowl, stir together pasta and juice mixture. Refrigerate several hours or overnight. Add pineapple tidbits, orange segments, whipped topping and marshmallows. Mix well. Refrigerate until cold.

Chickety China the Chinese chicken

My sister-in-law hooked me up with this recipe for Oriental chicken salad. We used it as our main dish for dinner and gobbled it right up. It's a simple salad with only a few ingredients, which you can adjust to suit your fancy. I did a little of that myself.

THE RECIPE:

1 head Romaine lettuce, chopped
2 chicken breasts, cooked and chopped (I boiled mine)
3/4 c. sliced almonds, lightly toasted if desired
1 package Oriental-flavored Ramen noodles
1 11-ounce can mandarin oranges, drained

3 Tbsp. red wine vinegar
1/3 c. oil (I used canola)
1/4 c. sugar
Seasoning packet from Ramen

Wisk together dressing ingredients and chill until ready to serve. Break up dry Ramen noodles (I pounded the package before opening it), then brown in skillet. Toss with lettuce, chopped chicken, oranges and almonds. Toss with dressing.

Spectacular salad

This salad is extraordinary. I have made it many times since I got the recipe from a gal in my neighborhood. The above picture shows a bowl that is 11 inches in diameter. Two adults and one 3-year-old devoured its contents in less than 24 hours. The dressing is a delicious mix of sweet and tangy.

THE RECIPE:

1 head romaine lettuce, washed and chopped (if you use bagged lettuce, you will probably need two)
1 apple, cubed
1 pear, cubed
1 c. shredded Swiss cheese
1 c. Craisins
1 c. cashews

1/2 c. sugar
1/3 c. lemon juice
1 Tbsp. dijon mustard
2 tsp. minced onion (or 1/8 to 1/4 tsp. onion powder)
1/2 tsp. salt
1 Tbsp. poppy seeds
1/2 c. oil (I have only used canola)

Mix salad ingredients and dressing ingredients separately. Toss together before serving. Keep them separate if you don't plan to use all the salad at once or it will get soggy. You must know, however, that I would still eat this salad if it were soggy. It's that good.

Muy bien

This is a great take on taco salad. It uses Fritos, of course, as many great taco salads do. The new ingredient for us was Catalina dressing. It's like a Mexican hat dance in your mouth. And truly, you can't get much easier than this.

THE RECIPE:

1 lb. ground beef
1 can diced green chiles
1 medium onion, chopped
1 can corn, drained
1 can black beans, rinsed and drained
1 bag lettuce or 1 head lettuce, chopped
1 10-ounce bag regular Fritos
Chopped fresh tomato
Catalina dressing

Brown ground beef with chiles and onion. Toss together with remaining ingredients and top with dressing. Feel free to adjust ingredients to suit your family's taste buds. Serves 6.

*Note: If you anticipate having leftovers, you may consider letting individuals mix their own ingredients so you can store them separately afterward. The Fritos will become soggy in the fridge.

Mean, green broccoli cuisine

This broccoli salad is sweet and savory. I can't think of a better way to eat my veggies.

THE RECIPE:

Florets from two medium-large broccoli crowns, chopped
1/4 c. chopped red onion
1 c. sunflower nuts
1/2 c. raisins or Craisins
1/2 pound bacon, cooked and crumbled
1 c. mayonnaise
2 Tbsp. vinegar
1/4 c. sugar

Mix ingredients well, then refrigerate before serving.

Putting the "pea" in "peanut"

If you ever need a unique side dish, this pea and peanut salad is a good one. It's got a fresh, savory flavor. You could put individual servings on romaine lettuce leaves for extra appeal.

THE RECIPE:

8 slices bacon, cooked and crumbled
10 ounces frozen petite peas, thawed
4 stalks celery, finely chopped
1 small onion, finely chopped (about 1/3 cup)
1 1/2 c. roasted, salted peanuts
1/2 c. mayonnaise
1/2 c. sour cream or plain yogurt
1 T. lemon juice
1/8 tsp. cayenne pepper (optional)

Combine ingredients. Makes 8 servings.