MJ'S BRUSSEL SPROUT SALAD

LAYERED SALAD in a GLASS CAKE PAN

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

(may replace/add in cooked lentils, chickpeas, black beans, e.g.)

1) Remove core from head of lettuce. Cut head into quarters. 

2) Carefully separate the lettuce layers. Put half of them in the bottom of a 

9 x 13, glass cake pan. 

3) Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. 

4) Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. 

5) Repeat with another salad layer, starting with lettuce and ending with bacon. 6) Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

FRESH TOMATO AVOCADO SALAD from AUNT JOYCE

INGREDIENTS: 

2 lbs. tomatoes, coarsely chopped
1 medium sized Avocado - diced About 1 cup
1/2 c. chopped celery
3 TBSP. salad oil
1 TBSP fresh lemon juice
1/8 tsp. salt
1 small garlic clove - very finely minced
Salad Greens

DIRECTIONS:

COMBINE tomatoes, avocado and celery in a bowl
COMBINE oil, lemon juice, salt, pepper, garlic
POUR over tomato mixture
TOSS lightly
COVER and Chill at least 1 hour
SERVE over crisp green salad greens

4 servings

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

FLO'S GREEN BEAN SALAD

INGREDIENTS:

1/2 lb. green beans, trimmed
2 TBSP chopped walnuts
2 TBSP finely chopped fresh parsley leaves
2 TBP chopped red onion
2 TBSP walnut oil or olive oil
1 tsp. red wine vinegar
1 tsp. Dijon mustard
Salt and pepper


DIRECTIONS:

Bring large pot of water with a steamer basket to boil
ADD green beans and steam for about 4 minutes.
Transfer to a serving bowl.

TOAST the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

DRESSING:
In another small bowl whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with walnut mixture and season with salt and pepper. 

Serve warm or at room temperature.

BABY SHOWER QUINOA SALAD

INGREDIENTS:

2 cups quinoa (they used multi-colored)
4 cups water
1 can black beans, rinsed and drained
1 red pepper, diced
1 green pepper, diced
1/2 red onion, diced
1 small bunch of cilantro, rinsed well and chopped fine
the juice of 1 lime (or more for more moistness)
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup olive oil (or combo olive/sunflower oil)
*Sunflower seeds - * optional

DIRECTIONS:

Cook quinoa according to package directions with water. Add all other ingredients to a large bowl.

When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.

You can also add other veggies and fruit of your choice - corn, red pepper, cherry tomatoes, mango, blueberries, mandarin oranges, sunflower seeds, etc.

* Note from our caterers Mikey and Colleen - "there's no set way...have fun with it!"

FLO'S LOADED BAKED POTATO SALAD

"This salad involves everything that you would put on a loaded baked potato - sour cream, bacon, cheddar, chives, onion, butter - in a refreshing presentation."

The Idaho Potato Commission

INGREDIENTS:

4 lbs. Idaho potatoes, peeled

1 lb. bacon - crisply cooked and chopped into 1/2 " pieces (fat reserved, if desired)

4 oz. unsalted butter, softened

1/2 cup chopped green onions

2 cups grated or shredded cheddar cheese

1 1/2 cups sour cream (regular or low fat)

1TBSP. black pepper

1 tsp. salt

DIRECTIONS:

1) COOK whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled then cut into 1" pieces.

2) TRANSFER potatoes into a large bowl and thoroughly COMBINE with the remaining ingredients. (Add some of the reserved bacon fat if desired.) 

3) CHILL at least two hours before serving. Adjust the seasoning prior to serving.

MAKES - 2 quarts

Janet's CORN and BLACK BEAN SALAD

                             
                               Nice and easy to make for a hot summer meal or side

INGREDIENTS:


1 large can, (28 oz.) black beans, rinsed and drained

2 - 3 cups frozen corn kernels (or, if you're ambitious, fresh cut off the cob!)

1 red bell pepper, seeded and chopped

1/2 red onion, chopped

8 – 10 cherry tomatoes or 1/2 cup any tomato seeded and chopped

1 1/2 tsp ground cumin, half a palm full

2 tsp hot sauce, just eyeball the amount (whatever your favorite hot sauce may be)

1 lime, juiced (or, bottled lime juice 3 TBS +/-....to taste)

2 TBSP vegetable or olive oil, eyeball it

2 TBSP chopped Cilantro/Coriander leaves

Salt and pepper

Combine all ingredients in a bowl. Toss ingredients together. 

Let stand at least 15 minutes for corn to fully defrost and flavors to combine.


OPTIONAL - 

* Add a couple TBSP of sugar or fruit for a sweet/tangy taste (cut up pineapple or mandarin

oranges)

* Add avocado slices on the side...or chop them up and add them right in