Broccoli Salad:
4 heads of broccoli, cut in small pieces
1 medium red onion, cut in fairly small pieces
3/4 cup of raisins
1/2 cup of cooked bacon (or real bacon pieces already cooked)
1/2 cup of toasted almonds "if guests like nuts"
Mix all ingredients together and add Chef Doug's
Salad Dressing, about 3/4 cup at first and toss
enough to coat the salad. you can add more if
need be but not too much, you don't want to
cover the taste of the veggies.
Carrot Salad:
1 lb. carrots, grated
1 20 oz. can of pineapple tidbits, save the juice
1/2 cup golden raisins.
Mix all ingredients together, and
add 1/2 cup of Chef Doug's Salad Dressing with
a tablespoon or two of pineapple juice and toss
After salad is tossed then add;
1 11oz. can of mandarin oranges, drained
if you toss the mandarin oranges they will fall
apart and break up... not good ... add them last
and serve....
Pea Salad:
2 15oz. cans of sweet peas
1 small onion, chopped
2 hard-boiled eggs, chopped."but save the yokes"
Now you can either use..
Sweet pickle relish or dill pickle relish,
about 2 tablespoons "I like the sweet"
Next with a fork mash 4 egg yokes
and mix with Chef Doug's Salad Dressing
then pour over salad and toss lightly.
Sprinkle with a little cheddar cheese and
serve.
Shrimp Salad:
1 lb. shrimp cooked, cleaned and cut into pieces
3/4 cup chopped celery
2 hard boiled eggs chopped, "save the yokes for later"
1/2 cup red onion chopped small
and if you like (I Like) add 3/4 cup of
chopped bacon
now with a fork mash the egg yokes and mix well with Chef Doug's Salad Dressing
sea salt and pepper to taste
serving suggestions:
Use for stuffing a hollowed out tomato
Serve on a warm croissants
.
Creamy 3 Bean Salad;
2 to 3 cans of beans drained well
I use kidney beans, black beans and pinto beans
one can of each drain and sinse well. this will
remove some of the salt.
3/4 cup of chopped green onions
3/4 cup of chopped celery
3 hard boiled eggs chopped (save the yokes)
add onion and celery and egg whites to the beans
and toss lightly.
then combine 2 egg yokes with 3/4 cup
of Chef Doug's Salad Dressing and mash toghter
and pour over beans you can always add a little
water to thin out the dressing.
Chef Doug's Veggie Dips
1st Dip:
1/2 cup of Chef Doug's Salad Dressing
1/2 cup grated
Parmesan cheese - mix well and
add 1 table spoon of Mrs Dash
no salt for seasoning
and it will add a great color.
2nd Dip:
1 cup of Chef Doug's Salad Dressing
and at first 1 teaspoon of curry power
to taste (if you're fond of curry you can
always add more)
and last about a teaspoon of crushed
red pepper flakes to taste ( more if you
like it hot)
Wilted Spinach Salad;
One bag of fresh spinach
2 Two hard boiled eggs
Chef Doug's Salad Dressing
Heat the spinach in olive oil until wilted
then plate it up and top with sliced hard boiled
egg. then add Chef Doug's salad dressing
remember a little dressing goes a long way
This dish needs to be served warm so you could wilt
the spinach before and keep it in a warm oven till
you serve.
