This salad is delicious, I like to make this with my garden vegetables in the summer…

I also sprinkle some finely cubed Greek feta cheese on top before serving or you can mix it into the salad, amounts may be doubled… don’t even bother making this unless you use fresh mint the dried will reduce the flavor of the salad, fresh lemon juice only!

Servings 4

INGREDIENTS:

1 cup uncooked bulgur (medium or coarse)

1 cup chickpeas, drained and rinsed

2 plum tomatoes, seeded and chopped

1/2 small English cucumber, diced

1/2 to 3/4 cup minced fresh Italian parsley

2  green onions, chopped

3 to 3 tablespoons chopped fresh mint, or to taste

fresh ground black pepper, to taste

DRESSING:

1/4 cup fresh lemon juice

3 tablespoons  olive oil

2 cloves garlic, minced

1 tsp seasoned salt OR white salt

INSTRUCTIONS:———————————-

In saucepan, bring 1-3/4 cups water to boil; stir in bulgur.

Reduce heat to low; cover and cook for 10 minutes or until no liquid remains.

Transfer to large bowl fluffing with fork; allow to cool to room temperature.

Mix in the  chickpeas, tomatoes, cucumber, parsley, onions and mint.

For the dressing; In small bowl whisk together lemon juice, oil, garlic and seasoned salt; pour over bulgur mixture and toss to combine.

Season with fresh ground black pepper and more salt.

Plan slightly ahead this salad needs to stand at room temperature for 1 hour or you can refrigerate for 3 hours before serving, serve with a crusty rolls to dip in the dressing

Servings 4-6

INGREDIENTS:

4 to 5 large ripe tomatoes, sliced

1 medium English cucumber sliced (peel left on or off)

1 large red onion, thinly sliced

1/2 cup red wine vinegar (or can use 6 tablespoons vinegar with 2 tablespoons fresh lemon juice)

1/2 cup olive oil (use a good-quality olive oil for this)

1-2 teaspoons dried oregano

2 garlic cloves, finely chopped (garlic lovers can use more)

1 1/2 cups crumbled feta cheese

1 cup Greek kalamata olives (or similar brine-cured)

salt and fresh ground black pepper

INSTRUCTIONS:——————————–

In a large serving platter with slightly high sides, overlap tomato, onion and cucumber in a decorative pattern.

In a small bowl whisk together the olive oil, vinegar, oregano, chopped garlic, salt and black pepper.

Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).

When ready to serve sprinkle with feta cheese and olives.

Serve with crusty bread.

Taste Tester Notes: this is also very good when made without the chicken, for the best flavor use grilled chicken

Servings 6-8

INGREDIENTS:

3  chicken breasts, cooked and cubed

1 (3 ounce) package hot and spicy ramen noodles

4 cups shredded cabbage

2 cups broccoli coleslaw mix

3 green onions, chopped

2 tablespoons sesame seeds, toasted

2 tablespoons sliced almonds, toasted

salt, to taste

DRESSING:

5 to 6 tablespoons sugar

1/4 cup reduced-sodium soy sauce

9 teaspoons cider vinegar (2 tablespoons plus 1 teaspoon)

1 tablespoon water

5 teaspoons canola oil

pinch cayenne pepper (or to taste, can omit)

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:————————————

Set aside seasoning packet from ramen noodles (you will add to the dressing mix later).

Break noodles into small pieces; place in a large bowl.

Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and cooked chicken; toss to combine

In a bowl whisk all the dressing ingredients starting with 5 tablespoons of sugar; mix in the contents of the seasoning package (you can add in more sugar if desired).

Pour over the salad; toss to combine, then season with salt.

Test Kitchen Notes;  I prefer the Miracle Whip salad dressing for this but since it tends to get watery when left in the fridge if your not going to serve it right away I would recommend to use Hellman’s mayonnaise and do not add in the almonds until just before serving

Servings 6-8

INGREDIENTS:

4 cups cubed cooked chicken

1-1/2 cups seedless green grapes, halved

1 small celery rib, diced

1 to 2 green onions, chopped

3 hard-cooked eggs, chopped

1/3 to 1/2 cup slivered almonds

fresh ground black pepper, to taste

DRESSING:

1/2 cup salad dressing (or can use mayonnaise)

1/4 cup sour cream

1 tablespoon prepared mustard

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon celery salt

1/8 teaspoon ground mustard

1/8 teaspoon paprika

INSTRUCTIONS:——————————-

In a large bowl combine the chicken with grapes, celery, green onions and eggs.

In another bowl, combine all dressing ingredients; stir until smooth.

Pour over the chicken mixture and toss gently then stir in the almonds and season with more salt and fresh ground black pepper to taste.

Serve immediately or refrigerate and add the almonds just before serving.

All salad amounts may be adjusted

Servings 4-6

INGREDIENTS:

1 package fresh baby spinach

1 cup sliced white button mushrooms

1 small red onion, sliced

1 (8 ounce) can mandarin oranges, well drained

salt and fresh ground black pepper, to taste

3 to 4 hard-cooked eggs, cut into wedges

1/3 cup toasted almonds OR sugar-coated almonds

POPPY SEED DRESSING:

1/2 cup Miracle Whip salad dressing

1/4 cup milk

3 to 4 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon poppy seeds (can use more)

1/4 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon garlic powder

INSTRUCTIONS:———————————-

In a large glass bowl toss the spinach with mushrooms and red onion.

For dressing; in a medium bowl whisk salad dressing with milk, sugar, vinegar, seasoned salt, pepper and garlic powder until smooth (start with 3 tablespoons of sugar) then mix in poppy seeds, if not serving the salad right away you can refrigerate until ready to use.

Add in more sugar if desired.

Pour the dressing over salad; toss to combine.

Before serving mix in mandarin orange slices.

Sprinkle the almonds over the top, then place the egg wedges around the top of the bowl.

Servings 6

INGREDIENTS:

1 cup mayonnaise

1/4 cup sugar

1/4 cup apple cider vinegar OR white vinegar

1/4 teaspoon salt, or to taste

4 cups sliced cucumbers (peeled or unpeeled whatever you prefer, I like to peel them)

INSTRUCTIONS:———————————

Place the cucumber slices on a large flat surface.

Using paper towels pat dry to remove as much excess moisture as possible; transfer to a large bowl.

In a large bowl combine the mayonnaise, sugar, vinegar and salt; add to cucumbers and toss to coat

Cover and refrigerate at least for 2 hours.

This delicious salad can easily be doubled, the salad ingredients are only a guideline you may adjust amounts to taste, I have served this in the past using  dry chow mein noodles in place of the almonds or roasted peanuts

Servings 6-8

INGREDIENTS:

1/2 package (16 ounces) bow tie pasta

2 cups cooked cubed chicken (or use as much as you like)

6 tablespoons canola oil

2 tablespoons sesame oil (or can use 1/2 cup canola oil)

1/3 cup white wine vinegar (or can use rice wine vinegar)

1/3 cup teriyaki sauce (can use soy sauce, teriyaki sauce is better to use)

3 tablespoons brown sugar, or to taste

1/4 to 1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 (11 ounce) mandarin oranges,  well drained

1 (8 ounce) can sliced water chestnuts, drained

1/3 cup sliced almonds (or can use roasted peanuts

fresh baby spinach, torn (use as much as you like from a 9-ounce package)

3 green onions, chopped

2 tablespoons sesame seeds, toasted

INSTRUCTIONS:———————————–

Cook pasta according to package directions;  rinse under cold water, drain well then place in a very large bowl.

Mix in cubed chicken.

In a small bowl combine the canola oil, sesame oil, vinegar, teriyaki sauce, brown sugar, garlic powder and black pepper; pour over pasta and chicken and toss to coat, then cover and refrigerate for 2 hours.

Just before serving add in mandarin oranges and all the remaining ingredients; gently toss to coat.

Serve immediately.