Bev's Recipe Collection

• 7 potatoes, diced and boiled for 15 minutes, or until tender
• 1/2 C mayo
• 1/4 C onion, chopped OR 3 green onions
• 1/4 C relish
• 1 T dried parsley
• 2 T sucanat with honey
• 2 T vinegar
• 3 T mustard (not Dijon)
• 1/2 t salt
• 1/4 t celery seed
• 1/8 t pepper

Mix other ingredients; add potatoes and mix.  Chill.

(I don’t bother to peel the potatoes!)

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

• 7 C broccoli florets
• 1 C raisins
• red onion, finely chopped (to taste)
• 1 C mayonnaise
• 2 1/2 T honey sucanat
• 2 T apple cider vinegar

Combine broccoli, raisins and onion.  Mix remaining ingredients to make dressing and combine with broccoli.  Marinate in refrigerator several hours or overnight.

• 3 C fresh carrot pulp
• 1 C diced celery
• 1/2 C diced red pepper
• 1/2 C diced tomatoes
• 1/4 C diced onion
• 1/2 t sea salt
• 1 1/2 T flax oil
• 1 T fresh dill, chopped
• 1 1/2 t lemon  juice
• 1 C mayonnaise

Mix all ingredients except mayonnaise.  Add that last.  Chill.

We serve this as a side dish, but may be served on bread, leaf  lettuce, or crackers.

(adapted from Ruth Gonzalez-thanks Ruth)

• 13 oz. spiral pasta, cooked
• 1 C thinly sliced carrots
• 1 C diced bell peppers – your choice of color
• 1 C broccoli florets, cut into bite-sized pieces
• 3 green onions, chopped
• 16 oz. boneless chicken breast
• 1 T olive oil
• 1/2 t garlic powder
• 1/2 t pepper
• 4 oz. ranch salad dressing
• 8 oz. Italian salad dressing
• 1/2 t salt

Cut chicken breast into small, bite-sized pieces.  Saute in olive oil until fully cooked.  Drain excess liquid and season with garlic powder and pepper.  In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken.  Add ranch and Italian salad dressings and stir to coat.  Add salt to taste.  Chill until ready to serve.

This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.

From tammysrecipes.com

• 1 C cooked chicken, diced
• 1 red apple, diced
• 3 green onions, sliced
• 1/2 C pickle relish
• 1/2 C mayonnaise
• 2 stalks celery, finely chopped
• 8 oz. can pineapple tidbits, drained
• 1 C chopped pecans
• 4 hard boiled eggs (optional)

Combine all ingredients.  Chill and serve.

This recipe was shared by the Nemeth family.  Good memories…

• 1/4 C chopped parsley
• 3 T chopped onion
• 1 large clove garlic, crushed
• 1/4 C lemon juice
• 1/8 t cayenne
• 1/2 t salt
• 1/4 C bean liquid from the can (below)
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 1/2 C diced zucchini or yellow squash

Whisk together everything but the chickpeas and squash.  Stir in the chickpeas and squash.  Refrigerate and marinate at least a few hours.  (Actually better after days of blending.)

Salad:

• 2 cups chopped cooked chicken
• 4 cups roughly chopped cabbage
• 3 cups shredded carrots
• 3 cups shredded papaya
• 1/2 cup roughly chopped fresh cilantro
• 5 green onion, diced
• 1/2 jalapeno pepper, finely diced
• 1 cup chopped peanuts

Dressing:

• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup sucanat (or brown sugar)
• 2 Tbs lime juice
• 2 Tbs olive oil
• 1/2 tsp sesame oil
• 1/2 cup peanut butter
• 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

• 20 oz. crushed pineapple, drained
• 1 pound organic carrots, shredded
• 1 C raisins
• 1/2 C mayonnaise

Combine, chill and serve.

• 1 pan of cornbread, crumbled (8″x8″)
• 1/2 onion, chopped
• 1 green pepper, chopped
• 1 large tomato, chopped
• 1/2 C mayonnaise
• 1/3 C pickle relish

Mix all.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!