Amounts listed are only a guideline, you can use as much as you like, plan ahead the prepared salad dressing must be chilled for at least 2 hours or longer before using and this salad must be refrigerated for at least 45 minutes before serving

Servings 4

INGREDIENTS:

2 (2.6 ounce) packages tuna in olive oil (such as StarKist)

1 small romaine lettuce, chopped (or can use salad greens of choice)

1 (14-ounce) can artichoke hearts, drained

roasted red peppers, sliced

Kalamata olives, as desired

3/4 cup crumbled feta cheese

1/3 cup pine nuts

1 prepared recipe for my Greek salad dressing,  recipe found HERE

salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

In a large bowl combine the tuna with the next 6 ingredients;

Pour the dressing over and toss to combine (use as much dressing as you like)

Season with salt and pepper.

Cover and refrigerate for at least 45 minutes or longer.

Servings 6

INGREDIENTS:

5 cups chopped cooked chicken

1 celery rib, diced

1 cup sweetened dried cranberries

3/4 cup chopped pecans, toasted

1-1/2 cups mayonnaise (do not use salad dressing)

1 tablespoons fresh orange juice

1 tablespoon grated orange zest

1/3 cup honey (or omit the orange juice and use orange-blossom honey)

salt and fresh ground pepper, to taste

baby romaine leaves or fresh baby spinach

INSTRUCTIONS:—————————————–

Place the lettuce or spinach leaves onto a large plate.

Photo courtesy of  Karen

I make this for weddings, large socials and in the summer for BBQ’s and parties, and there is never anything left it all goes and everyone wants the recipe!

Plan well ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time, this is not a thick heavy dressing like some other coleslaw recipes it’s the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same

The dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage, for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in the green onions

Servings 8-10

INGREDIENTS:

1 head green cabbage ( 8-10 cups)

1 large carrots, peeled and finely shredded ( hand-squeeze out any excess moisture completely)

4 green onions

2 teaspoons celery seeds ( optional, or to taste)

1 cup mayonnaise ( Hellman’s is best, do not use salad dressing)

1/4 cup milk ( light cream even better)

1/3 cup buttermilk

2 -3 tablespoons white vinegar

3 tablespoons fresh lemon juice ( use fresh only not bottled)

1/3 cup white sugar plus 2 tablespoons white sugar

1/2-1 teaspoon garlic powder

1 teaspoon seasoning sat, or to taste

1 teaspoon fresh ground black pepper, or to taste

Servings 8

INGREDIENTS:

2 (16 ounce) packages broccoli slaw mix

1 (16 ounce) bottle coleslaw dressing

1/2 teaspoon garlic powder

1 small sweet onions, chopped (optional)

1 (8 ounce) package dried sweetened cranberries ( or use Ocean Spray dried Craisins)

2 cups pistachio nuts ( or to taste)

salt and pepper

INSTRUCTIONS:—————————————-

Combine the dressing with garlic powder.

In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste)

Add in dried cranberries, pistachio nuts; mix then season with salt and pepper.

Cover and chill until ready to serve.

If making ahead mix in the apples just before serving

Servings 6-8

INGREDIENTS:

4 medium apples, chopped

4 celery ribs, chopped

2 cups dried cranberries

1 cup mayonnaise

1/4 cup sugar

1 tablespoon lemon juice

INSTRUCTIONS:—————————————–

In a serving bowl combine the apples, celery and cranberries.

In a small bowl, combine mayo, sugar and lemon juice; mix well.

Pour over apple/cranberry mixture; toss well to combine.

I usually make this with my summer garden cherry tomatoes but regular tomatoes are great also

Plan ahead this salad must be chilled for at least 3 hours before serving and the longer the better, then remove from refrigerator about 45 minutes before serving

Servings 6

INGREDIENTS:

4 large plum tomatoes, chopped or 5-6 cups cherry tomatoes, halved

1 small red onion, chopped

2 cups diced feta cheese (can use more)

DRESSING:

1/3 cup olive oil

1/4 cup red wine vinegar

1/2 to 1 teaspoon Dijon mustard (optional but good to add in)

1 teaspoon dried basil

1-1/2 teaspoons dried oregano

1 teaspoon salt

1 large garlic clove, minced (or use 2 small)

1/2 cup Kraft Greek Feta salad dressing (more added in after)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————

In a large bowl whisk all dressing ingredients together (using 1/2 cup Kraft dressing).

Using fingers “mush” up about 1/3 cup feta cheese then add to the dressing and whisk to combine.

Add in the tomatoes, onions and remaining diced feta cheese; toss well to coat then season with black pepper and more salt to taste.

At this point you may add in more Kraft Greek Feta salad dressing if desired.

Refrigerate for at least 3 hours tossing a few times during chilling time (remove from fridge about 45 minutes before serving)

Photo courtesy of French_Tart

An easy and delicious way to use up garden tomatoes!

Servings 6

INGREDIENTS:

6 large ripe plum tomatoes

salt and fresh ground pepper to taste

1/2 teaspoon dried Italian seasoning

crumbled feta cheese (use as much as you like)

prepared Italian dressing (use as much as you like)