Debra's Avocado Salad

In a medium bowl, combine:

6 ripe avocados, peeled, pitted and diced

1/2 large red onion or 1 small red onion, chopped

1/2 bunch cilantro, chopped

1 large tomato, chopped

10 TBS ketchup

2 TBS fresh lime juice

1/2 tsp salt

Best chilled before serving.

Seven Layer Salad

Layer in the following order:

Frozen peas in the bottom of the dish

Lettuce

Green onions

Green bell peppers

Shredded carrot

3 hard boiled eggs, sliced or chopped

Cover with salad dressing:

Take 2 big spoonfuls of Miracle Whip and

1/2 cup white sugar and mix well.

Should have a sweet and tart taste and a little grainy.

Next layer with 3 pieces of cooked bacon (or real bacon bits). 

Final layer is grated cheddar cheese.

Mandarin Tossed Salad

Salad:

1/2 head romaine lettuce, torn into bite-sized pieces

1 small head of green leaf lettuce

2 stalks of thinly sliced celery

2 green onions w/tops chopped off, thinly sliced

1 15oz can of mandarin oranges, drained

Slivered Almonds:

Cook 1/3 cup slivered almonds and

2 TBS sugar

over low heat until sugar is melted and almonds are

coated. Place on plate and break apart after cooled.

Dressing:

1/3 Cup Veg. Oil

3 TBS sugar

3 TBS vinegar

1 TBS snipped parsley

1/2 tsp salt

Dash pepper

2 shakes of tobasco sauce

Shake it up to mix well (I use a glass jar with a lid)

1. Toss salad well.

2. Add dressing.

3. Add almonds just before serving.

Gorgonzola Pear Salad

INGREDIENTS (Nutrition)

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 5 ounces Gorgonzola cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

DIRECTIONS

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Ellen's Fall Salad

Recipe Ingredients

2 heads romaine lettuce
1 granny smith apple
1 pear
4 oz swiss cheese cubed
½ cup dried cranberries
1 cup cashews

Dressing:
2/3 cup oil
½ cup sugar
½ cup lemon juice
1 tsp mustard
2 tsp Chopped onion
½ tsp Salt
1 Tbsp poppy seeds

Texas 2 Step Slaw

2 bags coleslaw
1 bag red cabbage
3 cups shredded cheddar cheese
2 diced jalapenios
1/4 cup diced red onion
1 bunch of cilantro chopped
2 cans mexican corn
1 can of black beans (optional)


Dressing:
1 1/4 cup ranch dressing
1 - 2 tbsp. cumin
juice of one lime.

Combine all and mix with the dressing.
This salad is yummy with a bit of sour cream and/or guacamole and chips (I like the hint of lime ones!). Don't forget to listen to twangy Texas country music too while you dine....