Dokumen - Pub Salad Summers Delicious Salad Recipes For Those Hot Summer Days 2nbsped

Salad Summers
Delicious Salad Recipes for Those Hot

Summer Days
By
BookSumo Press
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Published by
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Table of Contents
Famous New England Coleslaw 9
Cookout Coleslaw 12
Colorful Coleslaw 13
November’s Coleslaw 14
Restaurant Style Coleslaw 15
Granny Smith Coleslaw 16
Carolinas Style Coleslaw 17
Saint Francis Coleslaw 18
How to Make a Grilled Fruit Salad 19
Saturday Summer Salad 22
Moroccan Inspired Fruit Salad 23
Johnson City Fruit Pie Salad 24
Chinese Buffet Fruit and Veggie Salad 25

Spicy Fruit and Chicken Salad 26
August Kiwi and Berry Salad 27
4-Ingredient Fruit Salad 28
Pistachio Cocktail Salad 29
Rainbow Salad 32
Mayan Cantaloupe and Mint Salad 33
Simple Summer Ceviche 34
Cocktail Style Ceviche 35
Ceviche Appetizer 36
Ironbound Ceviche 37
Halibut and Ceviche 38
Complex South American Ceviche 39
Ecuadorian Inspired Ceviche 42
Cauliflower and Cucumber Ceviche 43
Euclidean Space Ceviche 44

Lime Ceviche 45
Radish Ceviche 46
Athenian Pasta Salad 47
Feta-Farfalle Pasta Salad 48
Caesar Parmesan Pasta Salad 49
Healthy Pasta Salad 52
Vegetable Pasta Salad 53
Grilled Pasta Salad 54
Italian Chicken Pasta Salad 55
The Best Italian Pasta Salad I 56
South American Pasta Salad 57
Pepperoni Rotini Pasta Salad 58
Linguine Romano Pasta Salad 59
West Coast Gazpacho 62
Roman Gazpacho 63
Minty Gazpacho 64
Almond Dijon Salad 65
Seattle Salad 66
American Potato Salad 67
Tarragon Wild Rice Salad 68
Quinoa Pepper Salad 69
Asparagus Salad 72
Ranch Pasta Salad 73
Strawberry Sesame Salad 74
Mediterranean Salad 75
Cranberry Salad 76
Mexican Salad 77
Maggie’s Macaroni Salad 78
Classical Potato Salad 79
Easy Spinach Salad 82

Pecan Chicken Salad 83
Pear and Cheese Salad 84
Maggie’s Favorite Tuna Salad 85
Latin Corn Salad 86

Famous Prep Time: 20 mins
New England Total Time: 8 hrs 20 mins
Coleslaw Servings per Recipe: 12

Calories 215 kcal
Fat 15.2 g
Carbohydrates 18.7g
Protein 3.2 g
Cholesterol 9 mg
Sodium 462 mg
Ingredients
1 head cabbage, cored and coarsely 2 tbsp dill pickle juice
chopped 2 tbsp vinegar
1 carrot, grated 2 tbsp prepared yellow mustard
1 sweet onion, minced 1/2 C. white sugar
3 green onions, minced 1 pinch cayenne pepper
1 dill pickle, minced 1 tsp salt, divided
1 C. mayonnaise 1 clove garlic
2 C. buttermilk
Directions
1. In a large bowl, mix together the cabbage, carrot, sweet onion, green onions and dill
pickle.
2. In another bowl, add the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar,
cayenne pepper and 3/4 tsp of the salt.
3. In a small bowl, add the remaining salt and garlic and mash well.
4. Add the mashed garlic into the dressing and beat well.
5. Place the dressing over the slaw and toss to coat.
6. Refrigerate, covered for about 8 hours or overnight before serving.
Famous New England Coleslaw 9

COOKOUT
Coleslaw
Prep Time: 5 mins
Total Time: 35 mins
Servings per Recipe: 10

Calories 214 kcal
Fat 18.7 g
Carbohydrates 11.4g
Protein 0.8 g
Cholesterol 12 mg
Sodium 174 mg
Ingredients
1 (16 oz.) bag coleslaw mix 1/2 tsp onion powder
1 C. mayonnaise salt and ground black pepper to taste
1/4 C. white sugar
2 tbsp cider vinegar
Directions
1. In a large bowl, place the coleslaw mix.
2. In a small bowl, add the mayonnaise, sugar, vinegar, onion powder, salt and pepper in a
small bowl.
3. Place the mayonnaise mixture over coleslaw mix and toss to coat.
4. Refrigerate for at least 30 minutes.
5. Serve with a slotted spoon.
12 Cookout Coleslaw
Colorful Prep Time: 20 mins
Coleslaw Total Time: 3 hrs 20 mins

Calories 257 kcal
Fat 15.8 g
Carbohydrates 29.9g
Protein 3.2 g
Cholesterol 5 mg
Sodium 140 mg
Ingredients
1/2 C. almonds 1 1/2 tbsp honey mustard
5 C. shredded cabbage 1 1/2 tbsp honey
1 1/2 C. dried cranberries 3 pinches dried basil
3/4 C. celery, diced salt and ground black pepper to taste
3/4 C. chopped green onion
3/4 C. chopped red bell pepper
Dressing:
1/2 C. mayonnaise (such as Hellman's(R))
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Spread the almonds onto a baking sheet.
3. Cook in the oven for about 10 minutes.
4. Remove from the oven and keep aside to cool completely.
5. In a large bowl, mix together the cabbage, cranberries, celery, green onion, red bell
pepper and toasted almonds.
6. In a small bowl, add the mayonnaise, honey mustard, honey, basil, salt and pepper and
beat till thick and creamy.
7. Place the dressing over the cabbage mixture and stir to coat.
8. With a plastic wrap, cover the bowl and refrigerate for about 3 hours.
Colorful Coleslaw 13
NOVEMBER’S
Coleslaw
Prep Time: 30 mins
Total Time: 1 hr

Calories 102 kcal
Fat 4.5 g
Carbohydrates 16g
Protein 0.9 g
Cholesterol 2 mg
Sodium < 37 mg
Ingredients
1 C. halved cranberries 1 large apple - peeled, cored, and
1/4 C. white sugar chopped
2 oranges, peeled and thinly sliced 1/4 C. mayonnaise
1 red onion, thinly sliced
4 C. shredded cabbage
Directions
1. In a small bowl, add the cranberries and sugar and toss to coat.
2. Cover and refrigerate.
3. In a large bowl, mix together the oranges, onion, cabbage, apple and mayonnaise.
4. Add the cranberry mixture and toss to coat just before serving.
14 November’s Coleslaw
Restaurant Style Prep Time: 20 mins
Coleslaw Total Time: 20 mins

Calories 260 kcal
Fat 19.5 g
Carbohydrates 21.1g
Protein 3.6 g
Cholesterol 11 mg
Sodium 186 mg
Ingredients
1 1/4 C. mayonnaise 1/4 tsp ground black pepper
1/4 C. sour cream 2 1/2 heads cabbage, shredded
1/4 C. white sugar 2 carrots, shredded
2 tbsp white balsamic vinegar
1 tbsp orange juice
Directions
1. In a bowl, add the mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice
and pepper and stir to combine well.
2. In a large bowl, mix together the cabbage and carrots.
3. Place the dressing over the cabbage mixture and toss to coat.
Restaurant Style Coleslaw 15

GRANNY SMITH
Coleslaw
Prep Time: 15 mins
Total Time: 8 hrs 15 mins

Calories 99 kcal
Fat 3.8 g
Carbohydrates 17.1g
Protein 1.1 g
Cholesterol 2 mg
Sodium < 118 mg
Ingredients
4 C. shredded cabbage 1 tbsp pineapple juice (optional)
1 C. shredded carrot 2 tbsp mayonnaise
1 Granny Smith apple - peeled, cored 1 dash salt
and coarsely shredded 1 tsp ground black pepper
2 tbsp honey
1 tbsp brown sugar
2 tsp white vinegar
Directions
1. In a bowl, mix together the shredded cabbage, carrot and sliced apple.
2. In another bowl, add the honey, brown sugar, vinegar, pineapple juice and mayonnaise
and beat till the honey and sugar is dissolved completely.
3. Place the dressing over the salad and toss to coat.
4. Season with the salt and pepper and toss again.
5. Refrigerate, covered to chill before serving.
16 Granny Smith Coleslaw

Carolinas Style Prep Time: 20 mins
Coleslaw Total Time: 1 hr 20 mins

Calories 322 kcal
Fat 23.7 g
Carbohydrates 13.4g
Protein 15.4 g
Cholesterol 107 mg
Sodium 879 mg
Ingredients
1 tbsp red wine vinegar 2 hard-cooked eggs, peeled and chopped
1 tsp white sugar 6 slices crisply cooked turkey bacon, crumbled
1/3 C. mayonnaise salt and pepper to taste
1 tbsp coarse-grain brown mustard
1 head cabbage, cored and shredded
Directions
1. In a large bowl, mix together the vinegar, sugar, mayonnaise and mustard.
2. Add the cabbage, eggs and bacon and toss lightly to coat with the dressing.
3. Season with the salt and pepper.
4. Refrigerate for about 1 hour before serving.
Carolinas Style Coleslaw 17

SAINT FRANCIS
Coleslaw
Prep Time: 20 mins
Total Time: 20 mins

Calories 143 kcal
Fat 10.8 g
Carbohydrates 10.6g
Protein 0.9 g
Cholesterol 13 mg
Sodium 356 mg
Ingredients
4 C. shredded cabbage 1 C. creamy salad dressing
1 C. shredded carrots salt and pepper, to taste
1/3 C. chopped green bell pepper
1/3 C. chopped green onions
Directions
1. In a large bowl, mix together the cabbage, carrots, bell pepper, green onion, salad dressing,
salt and pepper.
2. Refrigerate before serving.
18 Saint Francis Coleslaw

How to Make Prep Time: 15 mins
a Grilled Fruit Salad Total Time: 25 mins

Calories 317 kcal
Fat 18.4 g
Carbohydrates 29.3g
Protein 11.3 g
Cholesterol 41 mg
Sodium 424 mg
Ingredients
1/3 ripe pineapple, peeled, cored, and cut 15 leaves fresh basil, chopped
into 1-inch pieces 10 sprigs Italian flat leaf parsley, chopped
2 firm ripe peaches or nectarines 2 C. arugula leaves, chopped
1 Anjou pear 1 tbsp olive oil optional
1 tbsp oil
Freshly ground black pepper
1/3 pound crumbled Gorgonzola cheese
Directions
1. Get your grill hot and coat the grate with some oil.
2. Slice in half, your peaches and discard the pit.
3. Coat your pear, pineapple, and peaches with some oil then top the fruit with some pepper.
Put the fruit on the grill with the insides directly on the gate. Cook the fruits about 8 to 12
mins turn them accordingly to avoid any burning.
4. Once the fruits are soft remove them from the grill and let them cool slightly. Slice the
fruits up and place them in a bowl or on a plate for serving. Top everything with the
cheese, arugula, parsley and basil. Toss everything together.
5. Enjoy.
How to Make a Grilled Fruit Salad 19

SATURDAY
Summer Salad
Prep Time: 20 mins
Total Time: 45 mins

Calories 183 kcal
Fat 0.5 g
Carbohydrates < 45.6g
Protein 2.1 g
Cholesterol 0 mg
Sodium 15 mg
Ingredients
1 20 oz. can pineapple chunks, juice 2 bananas, peeled and diced
reserved 3 kiwis
2 apples, peeled and cored 1 pint strawberries
1 21 oz. can peach pie filling
Directions
1. Get a bowl, combine: pineapple juice and cut apples. Leave the fruit to soak for 15 mins.
2. Get a bigger bowl, for serving, and place your peach filling in it along with the pineapple
pieces. Stir the mix then take out the cut apples from the pineapple juice and combine
them with the peach filling. Stir everything again.
3. Place the bananas into the pineapple juice and let them soak for 15 mins.
4. At the same time cut your strawberries then remove the skin from the kiwi and cut them
as well.
5. Combine the soaked bananas with the peach filling mix then add in half of the
strawberries as well. Combine everything evenly then decorate the edge of the mix with
the slices of kiwi and slices of strawberry.
6. Place everything in the fridge until it is cold.
7. Enjoy
22 Saturday Summer Salad

Moroccan Inspired Prep Time: 20 mins
Fruit Salad Total Time: 20 mins

Calories 236 kcal
Fat 3.2 g
Carbohydrates 48.3g
Protein 5.5 g
Cholesterol 0 mg
Sodium 45 mg
Ingredients
1 tsp olive oil, or as needed 1/2 C. golden raisins
5 green onions, white parts only, chopped, 1/4 C. shelled peanuts
or more to taste 1 1/2 C. pearl Israeli couscous
4 cloves garlic, crushed 1 tsp chopped fresh cilantro, or more to taste
2 1/4 C. water 1 mango, peeled and chopped
6 dates, pitted and chopped
1/2 6 oz. package sweetened dried
cranberries such as CraisinsR
Directions
1. Begin to stir fry your garlic and onion for 3 mins in olive oil in a frying pan then
combine in the water to the mix and get everything boiling.
2. Once the mix is boiling combine in the: peanuts, dates, raisins, and cranberries. Get
everything boiling then once it is boiling add the cilantro and pour in the couscous.
3. Get the mix boiling again then set the heat to low, place a lid on the pot and let the
couscous cook for 12 mins until all the liquid is mostly gone.
4. Combine in the mango then place stir everything place the lid back on the pot and let the
mix cook for 3 to 6 more mins.
5. Enjoy.
Moroccan Inspired Fruit Salad 23

JOHNSON CITY
Fruit Pie Salad
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Calories 428 kcal
Fat 15.5 g
Carbohydrates 73.3g
Protein 2.2 g
Cholesterol 0 mg
Sodium 218 mg
Ingredients
1 9 inch prepared graham cracker crust 1 15 oz. can pineapple tidbits, drained
1 C. white sugar 1/4 C. chopped pecans
5 tbsps cornstarch 1/2 tsp red food coloring
1/8 tsp salt 1/2 tsp fruit preserver
1 1/2 C. cold water 1 1/2 C. frozen whipped topping
1 apple, cored and diced with peel
1 banana, diced
Directions
1. Get a pot and add in the salt, cornstarch, and sugar. Stir the mix then add in the water and
stir again. Get everything boiling while stirring. Boil and stir everything for about 60 secs
until the mix is thicker and somewhat clear. Shut the heat and let the mix sit until it is no
longer hot.
2. Get a bowl, combine: pecans, apple, pineapple, and banana. Toss the mix then combine the
fruit with the cornstarch mix then add in the fruit preserver and food coloring.
3. Get your crust ready then fill it with the mix.
4. Place a covering of plastic on the crust and put everything in the fridge for 2 hours. Top
the pie with whipped cream and some more pecans.
5. Enjoy.
24 Johnson City Fruit Pie Salad

Chinese Buffet Prep Time: 25 mins
Fruit and Veggie Total Time: 2 hrs 25 mins
Salad Servings per Recipe: 6

Calories 350 kcal
Fat 25.9 g
Carbohydrates 30.6g
Protein 3g
Cholesterol 0 mg
Sodium 208 mg
Ingredients
Poppy Seed Dressing: Salad:
1/2 C. grapeseed oil 1/2 C. pecans
1/3 C. granulated sugar 2 oranges, peeled and sectioned
3 tbsps cider vinegar 2 1/2 C. bite-size broccoli florets
2 tbsps fresh lime juice 1 red apple, chopped
1 tbsp grated lime zest 1 C. grapes, halved
1 clove garlic, minced
1/2 tsp salt
1/2 tsp poppy seeds
1/2 tsp paprika
1/2 tsp dry mustard
Directions
1. Get a bowl, whisk: mustard, grapeseed oil, paprika, sugar, poppy seed, cider vinegar, salt,
lime juice, garlic, and lime zest. Work the mix until it is even and smooth.
2. Now get a frying hot and being to fry your pecans to toast them for about 3 to 6 mins
until they become aromatic.
3. Dice the pecans evenly once they can be handled.
4. Get a 2nd bowl, combine: grapes, orange pieces, apple, and broccoli. Toss everything
together. Now combine the fruit with the poppy seed dressing and stir everything to coat
the fruit evenly.
5. Place a covering of plastic on the bowl and put everything in the fridge overnight.
6. Garnish the salad with some pecan.
7. Enjoy.
Chinese Buffet Fruit and Veggie Salad 25

SPICY FRUIT
and Chicken
Prep Time: 10 mins
Total Time: 10 mins

Calories 306 kcal
Fat 23 g
Carbohydrates 11.5g
Protein 15 g
Cholesterol 44 mg
Sodium 153 mg
Ingredients
4 skinless, boneless chicken breast 1/3 C. seedless green grapes, halved
halves - cooked and diced 1/2 C. chopped toasted pecans
1 stalk celery, chopped 1/8 tsp ground black pepper
1/2 onion, chopped 1/2 tsp curry powder
1 small apple - peeled, cored and 3/4 C. mayonnaise
chopped
1/3 C. golden raisins
Directions
1. Get a bowl, mix: mayo, chicken, curry, celery, pepper, onion, pecans, apple, grapes, and
raisins. Mix everything evenly.
2. Enjoy.
26 Spicy Fruit and Chicken Salad

August Prep Time: 25 mins
Kiwi and Berry Salad Total Time: 7 hrs 30 mins

Calories 155 kcal
Fat 0.6 g
Carbohydrates < 39g
Protein 1.8 g
Cholesterol 0 mg
Sodium 5 mg
Ingredients
2/3 C. fresh orange juice 3 kiwi fruit, peeled and sliced
1/3 C. fresh lemon juice 3 bananas, sliced
1/3 C. packed brown sugar 2 oranges, peeled and sectioned
1/2 tsp grated orange zest 1 C. seedless grapes
1/2 tsp grated lemon zest 2 C. blueberries
1 tsp vanilla extract
2 C. cubed fresh pineapple
2 C. strawberries, hulled and sliced
Directions
1. Get the following boiling in a larger pot: lemon zest, orange juice, orange zest, lemon juice,
and brown sugar.
2. Let the mix simmer for 6 mins then shut the heat and combine in the vanilla extract. Let
the mix lose all its heat.
3. Get a bowl and lay out your fruit in it in the following manner: blueberries, pineapple,
grapes, strawberries, oranges, kiwi, and bananas. Top the layers with the orange juice mix
and place a covering of plastic on the bowl.
4. Put everything in the fridge overnight.
5. Enjoy.
August Kiwi and Berry Salad 27

4-INGREDIENT
Fruit Salad
Prep Time: 10 mins
Total Time: 10 mins

Calories 81 kcal
Fat 0.6 g
Protein 1.5 g
Cholesterol 2 mg
Sodium < 11 mg
Ingredients
1 pint fresh strawberries, sliced 1 8 oz. container strawberry yogurt
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
Directions
1. Get a salad bowl, combine: yogurt, strawberries, bananas, and grapes.
2. Enjoy.
28 4-Ingredient Fruit Salad

Pistachio Prep Time: 5 mins
Cocktail Salad Total Time: 35 mins

Calories 444 kcal
Fat 14.8 g
Carbohydrates 79.8g
Protein 2.5 g
Cholesterol 0 mg
Sodium 269 mg
Ingredients
1 20 oz. can crushed pineapple with juice 2 large bananas, sliced
1 3 oz. package instant pistachio pudding 1 15.25 oz. can fruit cocktail, drained
mix 1 11 oz. can mandarin oranges, drained
1 12 oz. container frozen whipped topping,
thawed
Directions
1. Get a bowl, add in the instant pudding. Then combine in the pineapple add stir everything.
Combine in the whipped cream then add in the mandarin oranges, bananas, and fruit
cocktail.
2. Place a covering of plastic on the bowl and put everything in the fridge until it is cold.
3. Enjoy.
Pistachio Cocktail Salad 29

RAINBOW
Salad
Prep Time: 20 mins
Total Time: 20 mins

Calories 243 kcal
Fat 9.8 g
Carbohydrates 37.4g
Protein 5.8 g
Cholesterol < 1 mg
Sodium < 55 mg
Ingredients
1 red apple, cored and chopped 1/2 C. dried cranberries
1 Granny Smith apple, cored and 1/2 C. chopped walnuts
chopped 1 8 oz. container nonfat lemon yogurt
1 nectarine, pitted and sliced
2 stalks celery, chopped
Directions
1. Get bowl, toss: walnuts, apples, cranberries, nectarine, and celery. Once you have tossed
everything add in the yogurt and toss the mix again.
2. Place a covering of plastic on the bowl and put everything in the fridge until it is cold.
3. Enjoy.
32 Rainbow Salad
Mayan Prep Time: 20 mins
Cantaloupe and Total Time: 1 hr 20 mins
Mint Salad Servings per Recipe: 6

Calories 83 kcal
Fat 0.6 g
Protein 1.3 g
Cholesterol 0 mg
Sodium 7 mg
Ingredients
1 C. cubed seeded watermelon 1 C. fresh blueberries
1 C. seedless grapes 3 sprigs fresh mint
1 C. cubed cantaloupe 2 tsps white sugar
1 C. hulled and quartered strawberries 3 tbsps fresh lime juice
1 C. peeled and quartered kiwi
Directions
1. Get a bowl combine: kiwi, watermelon, strawberries, cantaloupe, and grapes. Toss the
fruits then add in the blueberries.
2. Get a 2nd bowl, combine: lime juice, sugar, and mint. Stir the mix with a spoon to break
about the mint. Then combine both bowls and toss everything evenly.
3. Place a covering of plastic on the bowl and put everything in the fridge for 2 hours.
4. Enjoy.
Mayan Cantaloupe and Mint Salad 33

SIMPLE
Summer Ceviche
Prep Time: 40 mins
Total Time: 40 mins

Calories 62 kcal
Fat 2g
Carbohydrates 9.3g
Protein 2.9 g
Cholesterol 6 mg
Sodium 241 mg
Ingredients
1 (8 oz.) package imitation crabmeat, 2 limes, juiced
flaked 3 serrano peppers, finely chopped
2 large tomatoes, chopped 1 tbsp olive oil
1 red onion, finely chopped salt and pepper to taste
1/2 bunch cilantro, chopped
Directions
1. In a glass bowl, place the shredded imitation crab.
2. Add the olive oil and stir till well combined.
3. Stir in the cilantro, onion, tomato, Serrano peppers, lime juice, salt and pepper.
4. Refrigerate for about 1 hour before serving.
34 Simple Summer Ceviche

Cocktail Style Prep Time: 1 hr
Ceviche Total Time: 9 hrs

Calories 152 kcal
Fat 4.9 g
Carbohydrates 19.7g
Protein 8.3 g
Cholesterol 49 mg
Sodium 597 mg
Ingredients
1 (16 oz.) package cooked medium shrimp, 1 bunch cilantro, chopped
peeled and deveined 4 limes, juiced
2 (8 oz.) packages imitation crabmeat, cut 2 jalapeno peppers, seeded and finely diced
into 1-inch pieces 2 cloves garlic, pressed
5 tomatoes, diced 1 (64 oz.) bottle tomato and clam juice cocktail
3 avocados, peeled and diced salt and ground black pepper to taste
1 English cucumber, peeled and cut into
bite-size pieces
1 red onion, diced
Directions
1. In a container, mix together the shrimp, imitation crab, tomatoes, avocados, cucumber, red
onion, cilantro, lime juice, jalapeño peppers and garlic.
2. Place the tomato, clam juice cocktail, salt and black pepper and mix
3. Refrigerate to marinate for overnight.
4. Stir well before serving.
Cocktail Style Ceviche 35

CEVICHE
Appetizer
Prep Time: 20 mins

Calories 80 kcal
Fat 0.4 g
Carbohydrates 20.1g
Protein 1.4 g
Cholesterol 0 mg
Sodium 7 mg
Ingredients
3 mangos - peeled, seeded, and diced 1/2 bunch fresh cilantro, minced
1 yellow onion, diced 2 limes, juiced (with pulp)
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
Directions
1. In a bowl, mix together the mangoes, onion, green bell pepper, red bell pepper, jalapeño
peppers, cilantro, and lime juice.
2. With a plastic wrap, cover the bowl and refrigerate for at least 1 hour.
36 Ceviche Appetizer
Ironbound Prep Time: 30 mins
Ceviche Total Time: 1 hr 35 mins

Calories 83 kcal
Fat 4.1 g
Carbohydrates 5.1g
Protein 7.3 g
Cholesterol 37 mg
Sodium 109 mg
Ingredients
1/2 lb. sea scallops 1 small serrano chili pepper, seeded and
1/2 lb. shrimp, peeled and deveined minced
1/2 C. fresh lime juice 1/2 C. coarsely chopped fresh cilantro
2 tbsp fresh orange juice kosher salt to taste
1 tbsp grated orange zest 1/8 tsp ground cumin
1/2 C. halved, thinly sliced red onion 1/8 tsp cayenne pepper (optional)
1 finely chopped red bell pepper 1 avocado, diced
1 finely chopped yellow bell pepper 1 tbsp olive oil
1 C. diced seeded tomato
Directions
1. Remove the tough side muscles from scallops then slice in half horizontally.
2. In a 1-quart pan of boiling water, poach the scallops for about 1 minute.
3. With a slotted spoon, transfer the scallops into a bowl of ice water to stop the cooking
process.
4. Return the same pan of water to a boil and poach for about 2-3 minutes.
5. With a slotted spoon, transfer the shrimp into a bowl of ice water to stop the cooking
process.
6. Drain the scallops and shrimp well and with paper towels pat dry.
7. In a glass bowl, place the scallops, shrimp, lime juice and orange juice and refrigerate,
covered for about 30 minutes.
8. Drain off most of the juice from the seafood.
9. Add the orange zest, red onion, bell peppers, tomato, chili pepper, cilantro, salt, cumin and
cayenne pepper and mix. Refrigerate for 30 minutes.
10. Just before serving, gently mix in the avocado and drizzle with the olive oil.
11. Serve in martini glasses.
Ironbound Ceviche 37
HALIBUT
and Ceviche
Prep Time: 20 mins

Calories 78 kcal
Fat 1.2 g
Carbohydrates 3.6g
Protein 12.8 g
Cholesterol 21 mg
Sodium 37 mg
Ingredients
1 lb. halibut, cut into bite-size pieces 1/3 C. chopped green onion
1/2 C. lime juice 1 jalapeno pepper, chopped
1 large tomato, seeded and diced 4 cloves garlic, minced
1 bunch fresh cilantro, chopped salt and ground black pepper to taste
1/3 C. diced green bell pepper
(optional)
Directions
1. In a flat dish, place the halibut pieces.
2. Cover with the lime juice and refrigerate to chill for at least 3 hours.
3. Drain the lime juice.
4. In a large bowl, mix together the tomato, cilantro, green bell pepper, green onion, jalapeño
pepper, garlic, salt, and pepper.
5. Stir in fish and stir and refrigerate to chill for about 1 hour.
38 Halibut and Ceviche

Complex Prep Time: 30 mins
South American Total Time: 3 hrs 30 mins
Ceviche Servings per Recipe: 6

Calories 181 kcal
Fat 2.2 g
Carbohydrates 12.6g
Protein 29.4 g
Cholesterol 140 mg
Sodium 351 mg
Ingredients
1 lb. peeled and deveined medium shrimp 2 small serrano peppers, seeded and minced
1 lb. bay scallops 1/4 tsp salt
1 bunch cilantro leaves, chopped 1/8 tsp white pepper
3 roma (plum) tomatoes, diced 1/8 tsp ground black pepper
2 stalks celery, diced
5 green onions, sliced
6 limes, juiced
Directions
1. In a glass bowl, mix together the shrimp, scallops, cilantro, tomatoes, celery, green onions,
lime juice, Serrano peppers, salt, white pepper and black pepper.
2. Refrigerate, covered for about 3 hours to overnight.
3. Serve the seafood with the lime juice marinade.
Complex South American Ceviche 39

ECUADORIAN INSPIRED
Ceviche
Prep Time: 30 mins

Calories 237 kcal
Fat 2g
Carbohydrates 28.8g
Protein 26 g
Cholesterol 107 mg
Sodium 168 mg
Ingredients
2 potatoes Salt and freshly ground pepper to taste
2 sweet potatoes 1 lb. fresh tilapia, cut into 1/2-inch pieces
1 red onion, cut into thin strips 1 lb. medium shrimp - peeled, deveined,
1 C. fresh lime juice and cut into 1/2-inch pieces
1/2 stalk celery, sliced 1 bibb or Boston lettuce, separated into
1/4 C. lightly packed cilantro leaves leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Directions
1. In a pan of water, add the potatoes and sweet potatoes and simmer until the potatoes are
done completely.
2. Drain well and keep aside to cool.
3. In a bowl of warm water, place the sliced onion and keep aside for about 10 minutes.
4. Drain well and keep aside.
5. Meanwhile in a blender, add the lime juice, celery, cilantro and cumin and pulse till
smooth.
6. Transfer the pureed mixture into a large glass bowl.
7. Add the garlic, habanero pepper, salt and pepper and mix well.
8. Stir in the diced tilapia and shrimp.
9. Keep aside for about an hour, stirring occasionally.
10. Now, peel the potatoes and cut into slices.
11. Stir the onions into the fish mixture.
12. Line the serving bowls with lettuce leaves.
13. Place the ceviche with its juice into the bowls and serve with a topping of the potato slices.
42 Ecuadorian Inspired Ceviche
Cauliflower Prep Time: 30 mins
and Cucumber Total Time: 35 mins
Ceviche Servings per Recipe: 4

Calories 126 kcal
Fat 1.2 g
Carbohydrates 30.7g
Protein 5.6 g
Cholesterol 0 mg
Sodium 449 mg
Ingredients
1 head cauliflower, finely chopped 12 small Key limes, juiced
1 cucumber, seeded and chopped 2 tbsp chili powder, or to taste
1/2 onion, chopped 1 tbsp soy-based liquid seasoning (such as
1 large tomato, chopped Maggi(R))
1/2 C. chopped fresh cilantro 1 tsp Worcestershire sauce
4 serrano chili peppers, seeded and finely salt to taste
chopped
1 1/2 C. spicy vegetable juice (such as
V8(R))
Directions
1. In a large pan of lightly salted boiling water, cook the cauliflower for about 5 minutes.
2. Drain well and rinse under cold water.
3. In a large bowl, mix together the cauliflower, cucumber, onion, tomato, cilantro, and
Serrano chili peppers.
4. Add the vegetable juice, lime juice, chili powder, soy-based seasoning and Worcestershire
sauce, respectively, stirring after each addition.
5. Season with the salt.
Cauliflower and Cucumber Ceviche 43

EUCLIDEAN
Space Ceviche
Prep Time: 15 mins

Calories 190 kcal
Fat 5.6 g
Carbohydrates 22g
Protein 14.8 g
Cholesterol 115 mg
Sodium 629 mg
Ingredients
1 lb. shrimp, peeled and deveined salt and pepper to taste
4 limes, juiced 12 tostada shells
4 roma tomatoes, seeded and diced hot pepper sauce (optional)
1/2 yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
Directions
1. Dice the shrimp and transfer in a bowl.
2. Pour lime juice over shrimp to cover.
3. Stir in the tomatoes, onion, cucumber, Serrano peppers, salt and pepper.
4. Refrigerate, covered for about 1 hour.
5. Serve on the top of tostada shells with a splash of the hot sauce.
44 Euclidean Space Ceviche

Lime Prep Time: 20 mins
Ceviche Total Time: 1 hr 20 mins

Calories 92 kcal
Fat 1g
Carbohydrates 9.9g
Protein 13.2 g
Cholesterol 22 mg
Sodium 42 mg
Ingredients
8 tilapia fillets 1/2 bunch finely chopped cilantro
15 limes, juiced salt and pepper to taste
1 large tomato, finely diced
1 large red onion, finely diced
2 cucumbers, peeled, seeded, and finely
diced
Directions
1. Chop the raw tilapia into small pieces and transfer in a large bowl.
2. Add enough lime juice to cover the fish.
3. Add the tomato, red onion, cucumbers, cilantro, salt and pepper and mix.
4. Refrigerated for at least an hour.
Lime Ceviche 45
RADISH
Ceviche
Prep Time: 30 mins

Calories 116 kcal
Fat 5.6 g
Carbohydrates 6.5g
Protein 11.4 g
Cholesterol 42 mg
Sodium 247 mg
Ingredients
3/4 lb. mahi mahi fillets, diced 1/2 C. peeled and seeded diced
1/3 C. lime juice cucumber
1/3 C. lemon juice 1/2 C. diced orange segments
1 tbsp minced jalapeno pepper 1/2 C. chopped fresh chives
1/2 tsp salt, or to taste 2 tbsp radishes, sliced
1 pinch dried oregano 1 tbsp chopped cilantro
1 pinch cayenne pepper 1 tbsp olive oil
1/2 C. diced avocados
Directions
1. In a bowl, mix together the mahi mahi, lime juice, lemon juice, jalapeño pepper, salt,
oregano, and cayenne pepper.
2. Press down the fish pieces to completely immerse in the liquid.
3. With a plastic wrap, cover the bowl and press down so that it is touching the fish.
4. Refrigerate for at least 1-6 hours.
5. In the bowl, of fish, add the avocado, cucumber, orange, chives, radish, cilantro and olive oil
and mix till well combined.
6. Season with salt.
46 Radish Ceviche
Athenian Prep Time: 15 mins
Pasta Salad Total Time: 2 hrs 25 mins
(Greek) Servings per Recipe: 4

Calories 746 kcal
Carbohydrates 40.4 g
Cholesterol 70 mg
Fat 56.1 g
Protein 22.1 g
Sodium 1279 mg
Ingredients
1/2 cup olive oil 1 cup sliced red bell peppers
1/2 cup red wine vinegar 3/4 cup crumbled feta cheese
1 1/2 tsps garlic powder 1/2 cup chopped green onions
1 1/2 tsps dried basil 1 (4 ounce) can whole black olives
1 1/2 tsps dried oregano 3/4 cup sliced pepperoni sausage, cut into
3/4 tsp ground black pepper strips
3/4 tsp white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
Directions
1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering
it up and refrigerating it for at least 2 hours.
2. Serve.
Athenian Pasta Salad 47

FETA-FARFALLE
Pasta Salad
Prep Time: 10 mins

Calories 334 kcal
Cholesterol 6 mg
Fat 16.6 g
Protein 8.6 g
Sodium 1167 mg
Ingredients
1 (12 ounce) package farfalle pasta 1 cup Italian-style salad dressing
10 ounces baby spinach, rinsed and 4 cloves garlic, minced
torn into bite-size piece 1 lemon, juiced
2 ounces crumbled feta cheese with 1/2 tsp garlic salt
basil and tomato 1/2 tsp ground black pepper
1 red onion, chopped
1 (15 ounce) can black olives, drained
and chopped
Directions
1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it.
2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad
dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at
least two hours.
3. Serve.
48 Feta-Farfalle Pasta Salad

Caesar Prep Time: 15 mins
Parmesan Pasta Total Time: 30 mins

Calories 291 kcal
Cholesterol 6 mg
Fat 14.6 g
Protein 8.5 g
Sodium 728 mg
Ingredients
1 (16 ounce) package rotini pasta 1 green bell pepper, chopped
1 cup Italian-style salad dressing 1 red onion, diced
1 cup creamy Caesar salad dressing
1 cup grated Parmesan cheese
1 red bell pepper, diced
Directions
2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green
bell pepper and red onion very thoroughly before refrigerating for a few hours.
3. Serve.
Caesar Parmesan Pasta Salad 49

HEALTHY
Pasta Salad
Prep Time: 15 mins
Total Time: 30 mins

Calories 289 kcal
Cholesterol 8 mg
Fat 13.9 g
Protein 10 g
Sodium 764 mg
Ingredients
1 (16 ounce) package uncooked rotini 1 bunch green onions, chopped
pasta 4 ounces grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing 1 tbsp Italian seasoning
2 cucumbers, chopped
6 tomatoes, chopped
Directions
2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of
parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for
a few hours.
3. Serve.
52 Healthy Pasta Salad

Vegetable Prep Time: 10 mins
Pasta Salad Total Time: 25 mins

Calories 181 kcal
Cholesterol 0 mg
Fat 0.7 g
Protein 5.4 g
Sodium 238 mg
Ingredients
10 ounces fusilli pasta 1 cup chopped mushrooms
1 onion, chopped 3/4 cup fat free Italian-style dressing
1 green bell pepper, chopped
2 tomatoes, chopped
Directions
2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before
refrigerating for at least one hour.
3. Serve.
Vegetable Pasta Salad 53

GRILLED
Pasta Salad
Prep Time: 15 mins
Total Time: 45 mins

Calories 504 kcal
Carbohydrates 48 g
Cholesterol 103 mg
Fat 13.2 g
Protein 46.5 g
Sodium 650 mg
Ingredients
4 skinless, boneless chicken breast 1 red onion, chopped
halves 1 head romaine lettuce, chopped
steak seasoning to taste 6 cherry tomatoes, chopped
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
Directions
1. At first you need to set grill at medium heat and put some oil before starting anything
else.
2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8
minutes each side.
4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and
chicken.
5. Mix it thoroughly before serving.
54 Grilled Pasta Salad

Italian Prep Time: 10 mins
Chicken Pasta Total Time: 2 hrs 25 mins

Calories 218 kcal
Cholesterol 18 mg
Fat 11.4 g
Protein 9.6 g
Sodium 654 mg
Ingredients
1 cup seashell pasta 2/3 cup Italian-style salad dressing
1 cup chopped, cooked chicken meat 1/4 cup sunflower seeds(optional)
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
Directions
2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with
dressing very thoroughly before refrigerating for at least 2 hours.
3. Serve.
Italian Chicken Pasta Salad 55

THE BEST
Italian Pasta
Prep Time: 15 mins
Total Time: 25 mins
Salad I Servings per Recipe: 12

Calories 371 kcal
Cholesterol 46 mg
Fat 21 g
Protein 15.2 g
Sodium 1893 mg
Ingredients
1 (12 ounce) package tri-color rotini 8 ounces small fresh mozzarella balls
pasta (ciliegine)
3/4 pound Italian salami, finely diced 3 (.7 ounce) packages dry Italian-style
1/2 green bell pepper, sliced salad dressing mix, or to taste
1/2 red bell pepper, sliced 1/2 cup shredded Parmesan cheese
1/2 red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
Directions
2. Coat mixture of pasta, red bell pepper, salami, green bell pepper, onion, salad dressing,
olives, and mozzarella cheese with dry salad dressing very thoroughly before refrigerating
for at least 2 hours.
3. Sprinkle some parmesan cheese before serving.
56 The Best Italian Pasta Salad I

South American Prep Time: 10 mins
Pasta Salad Total Time: 40 mins

Calories 618 kcal
Cholesterol 68 mg
Fat 38.4 g
Protein 22.8 g
Sodium 980 mg
Ingredients
2 cups spiral pasta 1/2 cup chopped onion
1 pound ground beef 1/2 cup French salad dressing
1 (1.25 ounce) package taco seasoning 1 (7 ounce) bag corn chips
3 cups shredded lettuce 2 tbsps sour cream
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
Directions
2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no
longer pink from the center before stirring in taco seasoning.
3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar
cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours.
4. Add some sour cream at the top before serving.
South American Pasta Salad 57

PEPPERONI
Rotini Pasta Salad
Prep Time: 15 mins

Calories 415 kcal
Cholesterol 33 mg
Fat 29.1 g
Protein 13.9 g
Sodium 1518 mg
Ingredients
1 (16 ounce) package tri-color rotini 1 (8 ounce) package mozzarella cheese,
pasta shredded
1/4 pound sliced pepperoni sausage 1 (16 ounce) bottle Italian-style salad
1 cup fresh broccoli florets dressing
1 (6 ounce) can black olives, drained
and sliced
Directions
2. Mix pasta, dressing, pepperoni, cheese, broccoli and olives very thoroughly before
refrigerating for at least an hour.
3. Serve.
58 Pepperoni Rotini Pasta Salad

Linguine Prep Time: 15 mins
Romano Pasta Total Time: 35 mins

Calories 275 kcal
Cholesterol 10 mg
Fat 12.8 g
Protein 9.9 g
Sodium 141 mg
Ingredients
1 (8 ounce) package linguine pasta 1/2 cup finely shredded Romano cheese
1 (12 ounce) bag broccoli florets, cut into 2 tbsps finely chopped fresh flat-leaf parsley
bite-size pieces 1/4 tsp ground black pepper
1/4 cup olive oil salt to taste
4 tsps minced garlic
1/2 tsp red pepper flakes
Directions
1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it.
2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan.
3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and
broccoli to the pot containing linguine.
4. Stir in Romano cheese, salt, parsley and black pepper.
5. Combine thoroughly before serving.
Linguine Romano Pasta Salad 59

WEST COAST
Gazpacho
Prep Time: 15 mins
Total Time: 15 mins

Calories 389.3
Fat 36.7g
Cholesterol 0.0mg
Sodium 29.4mg
Carbohydrates 16.0g
Protein 3.3g
Ingredients
2 C. yellow pear tomatoes, sliced in half 1 bunch cilantro, destemmed and finely
2 yellow bell peppers, seeds removed chopped
and diced 1 jalapeno, seeds removed and diced
1 red bell pepper, seeds removed and 2/3 C. olive oil
diced 3 tbsps white wine vinegar
1 cucumber, peeled, seeds removed and 3 tbsps finely chopped fresh chives
diced salt, to taste
1 bunch green onion, chopped fresh coarse ground black pepper, to taste
3 cloves garlic, diced
Directions
1. Get a bowl, mix: jalapeno, tomatoes, cilantro, pepper, garlic, onions, and cucumbers.
2. Get a 2nd bowl, combine: herbs, olive oil, and white vinegar.
3. Stir the mix then add in some pepper and salt.
4. Combine both bowls and let the gazpacho for 1 hr, covered in the fridge.
5. Enjoy.
62 West Coast Gazpacho

Roman Prep Time: 25 mins
Gazpacho Total Time: 25 mins

Calories 63.8
Fat 0.4g
Cholesterol 0.0mg
Sodium 368.6mg
Carbohydrates 13.9g
Protein 2.3g
Ingredients
1 1/2 lbs ripe tomatoes, seeded, cut into 2 1/3 C. balsamic vinegar
inch pieces 1/2 tsp salt
1 large cucumber, peeled, halved 1/4 tsp red pepper flakes
lengthwise, seeded, and sliced into 1/2 1/3 C. chopped fresh basil, for garnish
inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, diced
1 1/2 C. tomato juice
Directions
1. Add the following to the bowl of a food processor: garlic, tomatoes, onion, bell peppers,
and cucumbers.
2. Chop the veggies then combine in the pepper flakes, tomato juice, salt, and vinegar.
3. Continue to combine the mix a few more times.
4. Then pour everything into a bowl and place a covering of plastic on the bowl.
5. Put everything in the fridge for 8 hrs.
6. Add in some more pepper and salt and divide the mix between serving bowls.
7. Top each serving with some basil.
8. Enjoy.
Roman Gazpacho 63
MINTY
Gazpacho
Prep Time: 10 mins

Calories 114.7
Fat 7.1g
Cholesterol 0.0mg
Sodium 27.7mg
Carbohydrates 12.2g
Protein 2.2g
Ingredients
2 thick slices onions 2 tbsps sherry wine vinegar, plus a little
1 large beet, roasted and peeled extra for the onion
6 oz. cucumbers, peeled and coarsely salt
chopped 1/2-1 C. ice water
2 lbs ripe tomatoes, quartered 1/2 C. diced cucumber
2 sticks celery, coarsely chopped slivered fresh mint leaves
2 large garlic cloves, halved, green
germs removed
3 tbsps extra virgin olive oil
Directions
1. Let your onions sit submerged in water then add in a bit of vinegar.
2. Leave the onions to stand for 10 mins.
3. Then slice the onions.
4. Add the following to the bowl of a food processor and puree them: onions, beets,
cucumbers, tomatoes, celery, garlic, wine vinegar, olive oil.
5. Puree the mix for 3 mins then place everything into a bowl.
6. Place a covering of plastic on the bowl and put everything in the fridge 3 hrs.
7. Enjoy.
64 Minty Gazpacho
Almond Prep Time: 15 mins
Dijon Salad Total Time: 20 mins

Calories 218 kcal
Fat 19.2 g
Carbohydrates 6.2g
Protein 6.5 g
Cholesterol 11 mg
Sodium 405 mg
Ingredients
1 C. sliced almonds 1/2 tsp ground black pepper
3 tbsps red wine vinegar 2 tbsps water
1/3 C. olive oil 1/2 red onion, thinly sliced
1/4 C. fresh cranberries 4 oz. crumbled blue cheese
1 tbsp Dijon mustard 1 lb mixed salad greens
1/2 tsp minced garlic
1/2 tsp salt
Directions
1. Set your oven to 375 degrees before doing anything else.
2. Place all your almonds on a cookie sheet and bake them for 7 mins in the oven
3. Now puree the following with a food processor: water, vinegar, pepper, oil, salt, garlic, and
mustard.
4. Get a bowl, combine: the vinegar mix, baked almonds, greens, blue cheese, and onions.
5. Enjoy.
Almond Dijon Salad 65

SEATTLE
Salad
Prep Time: 15 mins
Total Time: 1 hr

Calories 211 kcal
Fat 6g
Carbohydrates 35.2g
Protein 7.6 g
Cholesterol < 1 mg
Sodium < 103 mg
Ingredients
1/2 C. freshly squeezed lemon juice 2 large red bell peppers - seeded, cored,
1/4 C. extra-virgin olive oil and diced
2 tsps Dijon mustard 2 bulbs fennel, trimmed and diced
salt and ground black pepper to taste 2 bunches kale, leaves stripped from
5 C. water stems and torn into pieces
2 C. uncooked wild rice 1/4 lemon, juiced, or to taste
1 tsp butter
4 C. finely sliced red cabbage
Directions
1. Get a bowl, combine: pepper, half C. lemon juice, Dijon, olive oil, and salt.
2. Now get your wild rice boiling in water. Once it is boiling add the butter, place a lid on the
pot, set the heat to low, and let the rice gently cook for 40 mins.
3. Now remove any liquids and cook everything for 7 more mins until no liquid remains.
4. Let the rice lose its heat then stir it.
5. Get a 2nd bowl, combine: dressing, cabbage, fennel, and bell peppers.
6. Lay your kale on top then add the wild rice over the kale.
7. Let the salad sit for 7 mins before stirring.
8. Now add some extra lemon juice then serve.
9. Enjoy.
66 Seattle Salad
American Prep Time: 45 mins
Potato Salad Total Time: 1 hr

Calories 206 kcal
Fat 7.6 g
Carbohydrates 30.5g
Protein 5.5 g
Cholesterol 72 mg
Sodium 335 mg
Ingredients
5 potatoes 1 tbsp prepared mustard
3 eggs ground black pepper to taste
1 C. diced celery 1/4 C. mayonnaise
1/2 C. diced onion
1/2 C. sweet pickle relish
1/4 tsp garlic salt
1/4 tsp celery salt
Directions
1. Boil your potatoes in water and salt for 20 mins. Then remove the skins and chunk them.
2. Now get your eggs boiling in water.
3. Once the water is boiling, place a lid on the pot, and shut the heat.
4. Let the eggs sit for 15 mins. Then once they have cooled remove the shells, and dice them.
5. Get a bowl, combine: mayo, potatoes, pepper, eggs, mustard, celery, celery salt, onions,
garlic, and relish.
6. Place a covering of plastic on the mix and put everything in the fridge until it is cold.
7. Enjoy.
American Potato Salad 67

TARRAGON
Wild Rice Salad
Prep Time: 25 mins

Calories 326 kcal
Fat 20.7 g
Carbohydrates 19.2g
Protein 15.9 g
Cholesterol 32 mg
Sodium 390 mg
Ingredients
1 1/2 C. uncooked wild rice 1/2 tsp crushed red pepper flakes
6 C. water 2/3 C. safflower oil
1/3 C. tarragon vinegar 3 C. cubed cooked chicken
3 tbsps Dijon mustard 1 C. sliced celery
1 tbsp white sugar 1/2 C. diced fresh parsley
1 tsp salt 1/2 C. sliced green onion
1 clove garlic, minced 1/2 lb sugar snap peas, strings removed
1 tsp dried tarragon, crumbled 1/2 C. toasted slivered almonds
1/2 tsp black pepper
Directions
1. Get your rice boiling in water, place a lid on the pot, set the heat to low, and let the rice
cook for 35 mins.
2. Remove any extra liquids, and stir the rice.
3. Let the rice continue to cook for 7 more mins to remove all the liquids. Then add the rice
to a bowl.
4. Get a 2nd bowl, combine: pepper flakes, vinegar, black pepper, mustard, tarragon, sugar,
garlic, and salt. Add the safflower oil and whisk the contents until everything is smooth.
5. Now add the following to your rice: green onions, chicken, parsley, and celery.
6. Add in the wet oil mix then stir everything.
7. Place a covering of plastic over the mix and put everything in the fridge for 5 hrs.
8. Now begin to boil your peas in water and salt for 1 min.
9. Remove the liquids and run them under cold water. Once the peas are chilled slice them
diagonally.
10. Combine the almonds and the peas with the rice mix and stir the contents evenly then
serve the salad. Enjoy.
68 Tarragon Wild Rice Salad
Quinoa Prep Time: 20 mins
Pepper Salad Total Time: 1 hr 30 mins

Calories 148 kcal
Fat 4.5 g
Carbohydrates 22.9g
Protein 4.6 g
Cholesterol 0 mg
Sodium 592 mg
Ingredients
1 tsp canola oil 1/2 C. frozen corn kernels, thawed
1 tbsp minced garlic 1/4 C. diced red onion
1/4 C. diced (yellow or purple) onion 1 1/2 tbsps diced fresh cilantro
2 1/2 C. water 1 tbsp diced fresh mint
2 tsps salt, or to taste 1 tsp salt
1/4 tsp ground black pepper 1/4 tsp ground black pepper
2 C. quinoa 2 tbsps olive oil
3/4 C. diced fresh tomato 3 tbsps balsamic vinegar
3/4 C. diced carrots
1/2 C. diced yellow bell pepper
1/2 C. diced cucumber
Directions
1. Stir fry 1/4 C. of onions and garlic in canola for 7 mins. Then add in: 1/4 tsp black
pepper, water, 2 tsps salt.
2. Get everything boiling then add in the quinoa.
3. Place a lid on the pot, set the heat to low, and let the quinoa cook for 22 mins.
4. Remove any excess liquids, place the mix in a bowl, and put everything in the fridge until
it is cold, with a covering of plastic.
5. Once the quinoa is cooled combine it with the following: 1/4 tsp black pepper, 1/4 C. red
onions, 1 tsp salt, tomato, mint, corn, cilantro, carrots, cucumber, and bell peppers.
6. Top the mix with balsamic and olive oil then stir the contents evenly.
7. Enjoy.
Quinoa Pepper Salad 69

ASPARAGUS
Salad
Prep Time: 15 mins
Total Time: 35 mins

Calories 71 kcal
Fat 3.7 g
Carbohydrates 8.8g
Protein 2.7 g
Cholesterol 0 mg
Sodium 59 mg
Ingredients
1 lb fresh green beans, trimmed and cut 1/2 red onion, diced
into bite-size pieces 2 C. cherry tomatoes, halved
1 tbsp extra-virgin olive oil 1/4 C. diced fresh parsley
1 lb fresh asparagus, trimmed and cut kosher salt to taste
into bite-size pieces ground black pepper to taste
1 tbsp extra-virgin olive oil
Directions
1. Set your oven to 400 degrees before doing anything else.
2. Get a bowl, combine: olive oil (1 tbsp) and green beans.
3. Layer the beans onto a cookie sheet and bake everything in the oven for 12 mins.
4. Now combine your asparagus with 1 tbsp of olive oil, in the same bowl, then layer them
on the same cookie sheet with the green beans.
5. Cook the asparagus and beans for 12 more mins.
6. Now in the same bowl, combine: parsley, black pepper, green beans, cherry tomatoes,
kosher salt, asparagus, and red onions.
7. Enjoy.
72 Asparagus Salad
Ranch Prep Time: 10 mins
Pasta Salad Total Time: 1 hr 25 mins

Calories 336 kcal
Fat 26.8 g
Carbohydrates 14.9g
Protein 9.3 g
Cholesterol 31 mg
Sodium 691 mg
Ingredients
1 (12 oz.) package uncooked tri-color 1/2 C. milk, or as needed
rotini pasta 1 large tomato, diced
10 slices turkey bacon 1 (4.25 oz.) can sliced black olives
1 C. mayonnaise 1 C. shredded sharp Cheddar cheese
3 tbsps dry ranch salad dressing mix
1/4 tsp garlic powder
1/2 tsp garlic pepper
Directions
1. Boil your pasta in water and salt for 9 mins, then remove the liquids.
2. Stir fry your bacon then break it into pieces once it becomes crispy.
3. Get a bowl, combine: garlic pepper, mayo, garlic powder, ranch dressing mix, and milk.
4. Stir the contents then add in: cheese, rotini, black olives, bacon, and tomatoes.
5. Stir the contents again until everything is smooth then place a covering of plastic around
the bowl and put everything in the fridge for 65 mins.
6. If the salad is too dry add a bit more milk, if needed.
7. Enjoy.
Ranch Pasta Salad 73

STRAWBERRY
Sesame Salad
Prep Time: 10 mins

Calories 491 kcal
Fat 35.2 g
Carbohydrates 42.9g
Protein 6g
Cholesterol 0 mg
Sodium 63 mg
Ingredients
2 tbsps sesame seeds 10 oz. fresh spinach - rinsed, dried and
1 tbsp poppy seeds torn into bite-size pieces
1/2 C. white sugar 1 quart strawberries - cleaned, hulled
1/2 C. olive oil and sliced
1/4 C. distilled white vinegar 1/4 C. almonds, blanched and slivered
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 tbsp minced onion
Directions
1. Get a bowl, combine: onion, sesame seeds, Worcestershire, poppy seeds, paprika, sugar,
vinegar, and olive oil.
2. Place a covering of plastic around the bowl, and put everything in the fridge for 65 mins.
3. Get a 2nd bowl, combine: almonds, spinach, and strawberries.
4. Combine both bowls and place the combined mix in the fridge for 20 mins.
5. Enjoy.
74 Strawberry Sesame Salad

Mediterranean Prep Time: 10 mins
Salad Total Time: 10 mins

Calories 131 kcal
Fat 8.8 g
Carbohydrates 9.3g
Protein 5.5 g
Cholesterol 25 mg
Sodium 486 mg
Ingredients
3 cucumbers, seeded and sliced 1 C. black olives, pitted and sliced
1 1/2 C. crumbled feta cheese 3 C. diced roma tomatoes
1/3 C. diced oil packed sun-dried
tomatoes, drained, oil reserved
1/2 red onion, sliced
Directions
1. Get a bowl, combine: 2 tbsps sun dried tomato oil, red onions, cucumbers, sundried
tomatoes, feta, roma tomatoes, and olives.
2. Place a covering of plastic around the bowl and put everything in the fridge until it is
cold.
3. Enjoy.
Mediterranean Salad 75
CRANBERRY
Salad
Prep Time: 10 mins
Total Time: 20 mins

Calories 338 kcal
Fat 23.5 g
Carbohydrates 30.4g
Protein 4.9 g
Cholesterol 4 mg
Sodium 58 mg
Ingredients
1 tbsp butter 2 tsps minced onion
3/4 C. almonds, blanched and slivered 1/4 tsp paprika
1 lb spinach, rinsed and torn into bite- 1/4 C. white wine vinegar
size pieces 1/4 C. cider vinegar
1 C. dried cranberries 1/2 C. vegetable oil
2 tbsps toasted sesame seeds
1 tbsp poppy seeds
1/2 C. white sugar
Directions
1. Toast your almonds in butter for 7 mins then place them to the side.
2. Get a bowl, combine: veggie oil, sesame seeds, cider vinegar, poppy seeds, wine vinegar,
sugar, paprika, and onions.
3. Combine in the cranberries, almonds, and spinach and toss the contents.
4. Enjoy.
76 Cranberry Salad
Mexican Prep Time: 15 mins
Salad Total Time: 1 hr 15 mins

Calories 334 kcal
Fat 14.8 g
Carbohydrates 41.7g
Protein 11.2 g
Cholesterol 0 mg
Sodium 1159 mg
Ingredients
1 (15 oz.) can black beans, rinsed and 2 tbsps fresh lime juice
drained 1 tbsp lemon juice
1 (15 oz.) can kidney beans, drained 2 tbsps white sugar
1 (15 oz.) can cannellini beans, drained 1 tbsp salt
and rinsed 1 clove crushed garlic
1 green bell pepper, diced 1/4 C. diced fresh cilantro
1 red bell pepper, diced 1/2 tbsp ground cumin
1 (10 oz.) package frozen corn kernels 1/2 tbsp ground black pepper
1 red onion, diced 1 dash hot pepper sauce
1/2 C. olive oil 1/2 tsp chili powder
1/2 C. red wine vinegar
Directions
1. Get a bowl, combine: red onions, beans, frozen corn, and bell pepper.
2. Get a 2nd bowl, combine: black pepper, olive oil, garlic, chili powder, cumin, red vinegar,
salt, hot sauce, cilantro, lime juice, sugar, and lemon juice.
3. Now combine both bowls, and put everything in the fridge until it is cold.
4. Enjoy.
Mexican Salad 77
MAGGIE’S
Macaroni Salad
Prep Time: 20 mins

Calories 390 kcal
Fat 18.7 g
Carbohydrates 49.3g
Protein 6.8 g
Cholesterol 8 mg
Sodium 529 mg
Ingredients
4 C. uncooked elbow macaroni 2 stalks celery, diced
1 C. mayonnaise 1 green bell pepper, seeded and diced
1/4 C. distilled white vinegar 1/4 C. grated carrot
2/3 C. white sugar 2 tbsps diced pimento peppers
2 1/2 tbsps prepared yellow mustard
1 1/2 tsps salt
1/2 tsp ground black pepper
1 large onion, diced
Directions
1. Boil your macaroni in water and salt for 9 mins then remove the liquids.
2. Get a bowl, combine: macaroni, onions, pimentos, celery, carrots, black pepper, mayo, salt,
green peppers, vinegar, mustard, and sugar.
3. Place a covering of plastic around the bowl and put everything in the fridge for 5 hrs.
4. Enjoy.
78 Maggie’s Macaroni Salad

Classical Prep Time: 1 hr
Potato Salad Total Time: 2 hrs

Calories 430 kcal
Fat 36.9 g
Carbohydrates 16.2g
Protein 9.5 g
Cholesterol 121 mg
Sodium 536 mg
Ingredients
2 lbs clean, scrubbed new red potatoes 1 stalk celery, finely diced
6 eggs 2 C. mayonnaise
1 lb turkey bacon salt and pepper to taste
1 onion, finely diced
Directions
1. Boil your potatoes in water and salt for 20 mins then remove the liquids.
2. Once the potatoes are no longer hot, chop them, with the skins.
3. Now get your eggs boiling in water for 60 secs, place a lid on the pot, and shut the heat.
4. Let the eggs sit for 15 mins. Then remove the shells and dice them.
5. Stir fry your bacon until it is crispy then break it into pieces.
6. Get a bowl, combine: black pepper, celery, salt, eggs, mayo, onion, and bacon.
7. Place a covering of plastic around the bowl and put everything in the fridge for 65 mins.
8. Enjoy.
Classical Potato Salad 79

EASY
Spinach Salad
Prep Time: 10 mins
Total Time: 10 mins

Calories 235 kcal
Fat 15.9 g
Carbohydrates 22.8g
Protein 3.6 g
Cholesterol 0 mg
Sodium 69 mg
Ingredients
2 bunches spinach, rinsed and torn into 1/4 tsp paprika
bite-size pieces 2 tbsps sesame seeds
4 C. sliced strawberries 1 tbsp poppy seeds
1/2 C. vegetable oil
1/4 C. white wine vinegar
1/2 C. white sugar
Directions
1. Get a bowl, combine: strawberries and spinach.
2. Get a 2nd bowl, combine: poppy seeds, oil, sesame seeds, vinegar, paprika, and sugar.
3. Combine both bowls then serve the salad.
4. Enjoy.
82 Easy Spinach Salad

Pecan Prep Time: 15 mins
Chicken Salad Total Time: 15 mins

Calories 315 kcal
Fat 23.1 g
Carbohydrates 15.2g
Protein 13.9 g
Cholesterol 42 mg
Sodium 213 mg
Ingredients
4 C. cubed, cooked chicken meat 1/2 C. minced green bell pepper
1 C. mayonnaise 1 C. diced pecans
1 tsp paprika 1 tsp seasoning salt
1 1/2 C. dried cranberries ground black pepper to taste
1 C. diced celery
2 green onions, diced
Directions
1. Get a bowl, combine: seasoned salt, paprika, and mayo. Get this mix smooth then add in:
the nuts, celery, onion, bell peppers, and cranberries.
2. Mix everything again then add the chicken and black pepper.
3. Place the contents in the fridge for 65 mins then serve.
4. Enjoy.
Pecan Chicken Salad 83

PEAR
and Cheese
Prep Time: 20 mins
Total Time: 30 mins

Calories 426 kcal
Fat 31.6 g
Carbohydrates 33.1g
Protein 8g
Cholesterol 21 mg
Sodium 654 mg
Ingredients
1 head leaf lettuce, torn into bite-size 1/3 C. olive oil
pieces 3 tbsps red wine vinegar
3 pears - peeled, cored and diced 1 1/2 tsps white sugar
5 oz. Roquefort cheese, crumbled 1 1/2 tsps prepared mustard
1 avocado - peeled, pitted, and diced 1 clove garlic, diced
1/2 C. thinly sliced green onions 1/2 tsp salt
1/4 C. white sugar fresh ground black pepper to taste
1/2 C. pecans
Directions
1. Toast your pecans and 1/4 C. of sugar, while stirring, until the sugar melts and coats the
pecans.
2. Then place the pecans on some parchment paper.
3. Blend the following in a blender until smooth: pepper, oil, salt, 1.5 tsp sugar, diced garlic,
and mustard.
4. Get a bowl, combine: green onions, lettuce, avocados, pears, blue cheese, and dressing mix.
5. Stir the contents then add in your pecans.
6. Enjoy.
84 Pear and Cheese Salad

Maggie’s Prep Time: 10 mins
Favorite Tuna Salad Total Time: 10 mins

Calories 228 kcal
Fat 17.3 g
Carbohydrates 5.3g
Protein 13.4 g
Cholesterol 24 mg
Sodium 255 mg
Ingredients
1 (7 oz.) can white tuna, drained and 1/4 tsp curry powder
flaked 1 tbsp dried parsley
6 tbsps mayonnaise or salad dressing 1 tsp dried dill weed
1 tbsp Parmesan cheese 1 pinch garlic powder
3 tbsps sweet pickle relish
1/8 tsp dried minced onion flakes
Directions
1. Get a bowl, combine: onion flakes, tuna, parmesan, and mayo.
2. Stir the contents until they are smooth then add the garlic powder, curry powder, dill, and
parsley.
3. Stir the contents again to evenly distribute the spices.
4. Enjoy over toasted buns or crackers.
Maggie’s Favorite Tuna Salad 85

LATIN
Corn Salad
Prep Time: 25 mins
Total Time: 25 mins

Calories 391 kcal
Fat 24.5 g
Carbohydrates 35.1g
Protein 10.5 g
Cholesterol 0 mg
Sodium 830 mg
Ingredients
1/3 C. fresh lime juice 1 avocado - peeled, pitted and diced
1/2 C. olive oil 1 red bell pepper, diced
1 clove garlic, minced 2 tomatoes, diced
1 tsp salt 6 green onions, thinly sliced
1/8 tsp ground cayenne pepper 1/2 C. diced fresh cilantro
2 (15 oz.) cans black beans, rinsed and
drained
1 1/2 C. frozen corn kernels
Directions
1. Get a mason jar and add in: cayenne, lime juice, salt, garlic, and olive oil.
2. Place a lid on the jar tightly and shake everything.
3. Now get a large bowl, combine: cilantro, beans, green onions, corn, tomatoes, bell pepper,
and avocado.
4. Combine in the lime mix then toss the contents.
5. Enjoy.
86 Latin Corn Salad

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