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)

• 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…

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!

• 2 garlic cloves
• 1 C mayonnaise
• 1/4 C red wine vinegar
• 4 t Dijon mustard
• 4 t soy sauce
• 1 t salt
• 1/2 t paprika
• 1 T olive oil
• 1 t Cajun seasoning
• 1 large garlic clove, minced
• 3 C of 3/4″ bread cubes
• 36 oz. romaine lettuce
• 2/3 C Parmesan cheese
• 2 C cooked, diced chicken, optional

Combine first 7 ingredients in blender and process until well blended.  Cover and chill for at least 1 hour.  Combine oil, Cajun seasoning, and garlic in pan over medium heat.  Bring to a boil, stirring 9 seconds; remove.  Add bread cubes and toss gently to coat.  Bake at 400 degrees for 8 minutes until golden brown.  Place lettuce in a large bowl.  Add dressing and Parmesan cheese.  Toss gently to coat.  Top with toasted bread cubes.

from The Bread Beckers Recipe collection

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
• 1/2 avocado, diced
• 1/2 cup chopped tomato
• 1/2 cup salsa (I used Newman’s Own pineapple salsa)
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1 tsp cajun seasoning
• salt and pepper, to taste

Additional Toppings:

• fresh parsley or cilantro
• tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy