Salads, Salsa’s & Dressings

Oriental Chicken Salad(like Applebee’s )

Yield: 1 Servings



3 TB Honey

1 1/2 ts White Vinegar

4 ts Mayonnaise

1 TB Dijon Mustard

1/8 ts Sesame Oil


Vegetable Oil –For Frying

1 Egg

1/2 c Milk

1/2 c Flour

1/2 c Corn Flake Crumbs

1 ts Salt

1/4 ts Pepper

1 Skinless Boneless Chicken Breast Halves

3 c Romaine Lettuce — Chopped

1 c Red Cabbage — Chopped

1 c Napa Cabbage — Chopped

1/2 Carrot — Shredded

1 Green Onion — Sliced

1 TB Almonds –Sliced

1/3 c Chow Mein Noodles


Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad. Preheat the oil in a deep fryer or frying pan over medium heat to 350. Oil needs to be at least 1/2″ deep. In a small, shallow bowl beat the egg, add the milk and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4 to 5 long strips. Dip each strip into the egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown. Prepare the salad by tossing the romaine with the red cabbage, napa cabbage and carrot.

Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with salad dressing on the side.


Ginger Salad Dressing (Benihana like)

Yield: 1 Servings


1/2 c onion,Minced

1/2 c peanut oil

1/3 c rice vinegar

2 T water

2 T fresh ginger,Minced

2 T celery,Minced

2 T ketchup

4 t soy sauce

2 t sugar

2 t lemon juice

1/2 t garlic,Minced

1/2 t salt

1/4 t black pepper


1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

Makes 1 3/4 cups.

Salad Dressing(like Benihana )

Yield: 4 Servings


1/4 c Onion,chop

1/4 c Peanut oil

2 T Rice wine vinegar

2 T Water

1 T Ginger root,chop

1 T Celery,chop

1 T Soy sauce

1 1/2 t Tomato paste

1 1/2 t Sugar

1 t Lemon juice

1 ds Salt & pepper


Combine all ingredients in blender or food processor; process until almost smooth.

Broccoli Bites (like Bennigan’s)

Yield: 1 Servings


3 eggs

6 oz monterey jack, Shredded -cheese

6 oz colby cheese, Shredded

1 16 oz. box frozen, Chopped, broccoli, thawed, drained a –,Dried

2 1/2 oz bacon pieces

1/2 oz yellow onion, Diced

1 oz all purpose flour

Italian bread crumbs as



Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350* Set up a shallow pan with bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard  Dressing



Chicken’ Cucumber Salad (like Boston )


Yield: 4 Servings


2 md cucumbers w/skin, half, seed

1/2 slices

1/4 red spanish onion — 1/2

1 dice

1 lg ripe tomato — dice

8 oz olive oil and

1 vinegar dressing

1 t dry dill weed

1/2 t dry parsley — mince

1/4 c olive oil


Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze.


Fresh Salsa(like Chevy’s )

Yield: 1 Servings


6 md tomatoes

10 jalapenos,(red is best)

1/4 a medium Spanish onion

2 cloves garlic

2 T fresh cilantro, Chopped

2 T white vinegar

2 t salt

1 1/2 t mesquite-flavored liquid



1. Preheat your barbecue grill to high temperature.

2. Remove any stems from the tomatoes, then rub some oil over each tomato.

You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all

of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes

and the peppers. When almost the entire surface of the peppers has charred

black you can remove them from the grill. The tomatoes will turn partially black,

but when the skin begins to come off they are done. Put the peppers and

tomatoes on a plate and let them cool.

4. When the tomatoes and peppers have cooled, remove most of the skin from

the tomatoes and place them into a food processor. Pinch the stem end from

each of the peppers and place them into the food processor as well. Toss out

the liquid that remains on the plate.

5. Add the remaining ingredients to the food processor and puree on high speed

for 5-10 seconds or until the mixture has a smooth consistency.

6. Place the salsa into a covered container and chill for several hours or

overnight while the flavors develop. Makes approximately 2 cups.

Mild Salsa(like Chi Chi’s)

Yield: 1 Servings


1 cn Stewed Tomatoes (14 Oz.)


2 lg Green onions,snipped*

1 lg Ripe Tomato,cored and diced

1/2 t Salt

1/2 t Black Pepper

1 ds Tabasco® Sauce,or to taste


Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months.


Chili’s Grilled Caribbean Salad



1/4 c grey poupon Dijon mustard

1/4 c honey

1 1/2 T sugar

1 T sesame oil

1 1/2 T apple cider vinegar

1 1/2 t lime juice


2 md tomatoes, diced

1/2 c Spanish, onion, diced

2 t jalapeno pepper, seeded and

1 ,de-ribbed

2 t cilantro, finely minced

1 pn salt


4 chicken breast halves

1 ,boneless and skinless

1/2 c teriyaki marinade

4 c iceberg lettuce, chopped

4 c green leaf lettuce, choppped

1 c red cabbage, chopped

1 cn pineapple chunks in juice

1 ,drained (5.5 oz. can)

10 tortilla chips


Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill. Make the Pico de Gallo by combining all the ingredients in a small bowl. Cover and chill.

1. Marinate chicken in the teriyaki for at least 2 hours. You can use a resealable

plastic bag for this. Put the chicken into the bag and pour in the marinade,

then toss it into the fridge.

2. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5

minutes per side or until done.

3. Toss the lettuce and cabbage together, then divide the greens into 2 large

individual-serving salad bowls.

4. Divide the pico de gallo and pour it in 2 even portions over the greens.

5. Divide the pineapple and sprinkle it on the salads.

6. Break the tortilla chips into large chunks and sprinkle half on each salad.

7. Slice the grilled chicken breasts into thin strips,and spread half the strips onto

each salad.

8. Pour the dressing into 2 small bowls and serve with the salads.

Chili’s Salsa

Yield: 1 Servings


14.5  ounce can tomatoes, Diced

3 T diced jalapenos, Canned

1 T white vinegar

1 tesapoom salt

1/4 t cumin

1/4 c thinly spanish onion,Sliced


1. Combine diced tomatoes, jalapenos, vinegar and spices in a food

processor. Run food processor on high speed for just a few moments until

the tomatoes have been nearly pureed, yet still chunky. The jalapenos

should be chopped into visibIe minced bits. Be careful not to over


2. Pour the mixture Into a bowl and add the sliced onion. Stir well,

cover ad store overnight for the flavors to properly develop.




8 oz Bottled Italian Dressing

3 T Lemon juice

1/4 c Corn oil

1 t Dry parsley, Minced

1/4 t Dry marjoram leaves

1 ds Tabasco Sauce

1 t Onion Powder

1 md Cabbage, finely chop

1 sm Carrot, finely grated


Combine all ingredients, add to cabbage and toss lightly. Refrigerate at least 4 hours before serving.

Low-Calorie Salad Dressing Mix


2 t minced onion,Dried

2 t parsley flakes,Dried

2 t green pepper flakes,Dried


Combine all ingredients in a small until evenly distributed. Put mixture in a foil packet or small glass jar. Label with date and ingredients. Store in a cool, dry place. Use within 6 months. Makes 1 packet, or about 2 tablespoons, Homemade Low-Calorie Dressing Mix.


Pasta Salad



2/3 c Vegetable Oil

1/3 c Red Wine Vinegar

1/2 TB Sugar

1 TB Dijon Mustard

2 ts Shallot –Minced

1 ts Lemon Juice

1/2 ts Dried Thyme

1/4 ts Dried Parsley

1/4 ts Garlic Powder

1/8 ts Salt

1/8 ts Black Pepper

1/8 ts Dried Basil

1/8 ts Dried Oregano

: ds Onion Powder

1 lb Rainbow Rotini

2 ts Vegetable Oil

1 lg Tomato

1 Green Onion

1/4 c Cucumber –Minced

: Salt

: Green Leaf Lettuce


Make the dressing using an electric mixer on high speed for 2 minutes

or until thick and creamy. Put in sealed container and store in

fridge. Bring 4 qts water to a boil over high heat and add pasta.

Cook for 12 to 14 minutes and then drain. Rinse gently with cold

water. Drizzle oil over pasta to keep from sticking together.

Gently toss the pasta, then put it into a covered container and let

it cool in the fridge for 30 minutes or so. While the pasta is

cooling, prepare the vegetables. Remove the seeds from tomato and

dice. Mince green part of green onions and dice cucumber in small

mince. When pasta is cooled add vegetables and sprinkle salt over

the salad to taste and put back in fridge until well chilled. When

pasta has chilled, spoon it onto lettuce-lined plates and serve

dressing on the side. You can also toss the salad with dressing but

do not do it until just ready to serve.


Islands China Coast Salad Dressing


1/2 c mayonnaise

5 T rice vinegar

2 T sugar

2 T sesame oil

1 T soy sauce

1/4 t garlic powder


Combine all ingredients in a medium bowl and mix with an electric

mixer until well-blended and sugar is dissolved. Chill.


Coleslaw (like KFC)


6 c cabbage, Chopped

1 c carrots, Finely Shredded

1/4 c Sugar

1/2 t Salt

1/4 t Pepper

1/2 c Milk,-dressing

1 c Mayo (not salad dressing)

1/2 c Buttermilk

1/2 t Celery seed

3 dr Hot pepper sauce

3 T Dry onion, Minced


Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with milk. Cover & refg about 15 min. Meanwhile, combine mayo, buttermilk, celery seed, pepper sauce and onion. Mix well with cabbage. Refg again at least 1 hour before serving. Drain some of dressing first and serve it separately.

Settles quite a bit. Keeps 24 hrs. only.


Cole Slaw Dressing(like KFC- 2)


4 1/2 T tarragon vinegar

6 1/2 T vegetable oil

3/4 c onion, Chopped

2 1/2 c miracle whip

1 c sugar

2 carrots, peeled

2 medium-large heads cabbage


Mix oil and onions, add sugar and Tarragon Vinegar. Fold in Miracle Whip. Can be made with Miracle Whip Fat Free (I have tried this and it still tastes the same). Do not substitute Tarragon Vinegar with

plain vinegar. The Tarragon is the secret seasoning. Best if made the night before serving so the flavors all blend well. Will keep a long time in refrigerator.


Cole Slaw(Like KFC-3)



8 c finely cabbage, Chopped (about 1 head)

1/4 c shredded carrot, (1 medium carrot)

2 T onion, Minced

1/3 c granulated sugar

1/2 t salt

1/8 t pepper

1/4 c milk

1/2 c mayonnaise

1/4 c buttermilk

1 1/2 T white vinegar

2 1/2 T lemon juice


1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves: 10-12.

 Cole Slaw (Like KFC-4)


6 c cabbage — chop

1 c carrots — shred fine

1/4 c sugar

1/2 t salt

1/4 t pepper

1/2 c milk

1 c mayo

1/2 c buttermilk

1/2 t celery seed

3 dr hot pepper sauce

3 T dry onion,Minced


Toss cabbage lightly with sugar, carrots, salt and pepper. Drench all with milk. cover and refrigerate about 15 minutes. Meanwhile combine the mayo, buttermilk, celery seed pepper sauce and onion. Mix well with cabbage. Refrigerate again at least 1 hour. Before serving drain some of the

liquid. This settles quite a bit. Keep for 24 hours.

Cole Slaw -Fat Free(Like KFC)


1 c fat free Miracle Whip

1/4 c sugar

8 c cabbage, finely minced

1/4 c carrot, shredded then Minced

2 T onion, Minced


1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving.

Serves: 8.

Cole Slaw(Like KFC-5)


8 c cabbage — very fine chop

1 3/8 c milk

1/4 c carrot –,Shredded

1/2 c mayonnaise

1/3 c granulated sugar

1/4 c buttermilk

1/2 t salt

1 1/2 T white vinegar

1/8 t pepper

2 1/2 T lemon juice


Chop cabbage and carrot. Mix sugar, salt, pepper, milk, lemon juice, and beat until smooth. Add the cabbage and carrots. Mix well Cover and refrigerate for at least 2 hrs. before serving.


Macaroni/Potato Salad(Like KFC)


1 dressing mixture

1/2 c sour cream

1/2 c miracle whip

1 c hellman’s mayo

2 T prepared mustard

3 T sugar

1 t onion salt

1/2 t pepper

1 salad

2 T dry onion, Minced

2/3 c celery –, Chopped

2/3 c sweet midget pickles, chop not use, relish

2 T pimiento — or, Chopped

1/2 sm tomato,seed — chop

8 c elbow macaroni,cook, drain  cool well be

DRESSING- Combine dressing ingredients and set aside.

MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving.

POTATO SALAD-Substitute 8 c cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery to 1 cup and substitute snipped green onions for the dried. Youc an add 1 c of pitted black and/or stuffed green olives in either salad.


Potato Salad


2 lb russet potatoes

1 c mayonnaise

4 t sweet pickle relish

4 t sugar

2 t white onion, Minced

2 t prepared mustard

1 t vinegar

1 t celery, Minced

1 t pimentos, Diced

1/2 t carrot, Shredded

1/4 t parsley, Dried

1/4 t pepper

1 ds salt


1. Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet

slightly tough in the middle when done. Drain and rinse potatoes with cold water. 2. In a medium bowl, combine remaining ingredients and whisk until smooth.

3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined.

4. Cover and chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings).




8 c cabbage — finely, Chopped

1/4 c carrot –, Shredded

1/3 c sugar

1/2 t salt

1/8 t pepper

1/4 c milk

1/2 c mayonnaise

1/4 c buttermilk

1 1/2 T white vinegar

2 1/2 T lemon juice


Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before

Serving: Serves 6 to 8.


Lettuce Wedge Salad(Like Lone Star Steakhouse)


Blue cheese dressing-3/

4 c mayonnaise

1/2 c buttermilk

1/4 c bleu cheese,Crumbled

1/2 t sugar

1/4 t black pepper,Ground

1/4 t garlic powder

1/8 t onion powder

1/8 t salt

–other ingredients-1

head iceberg lettuce

1 c bleu cheese,Crumbled

1 c tomato (1 large,Diced  tomato)


1. Use an electric mixer to combine all ingredients for bleu cheese

dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the stem end.

Cut the stem off of the wedges and arrange each one on a plate.

3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.

4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.

5. Sprinkle 1/4 cup of diced tomato over the top and serve.


Salad(Like Olive Garden )

Blend :-

1-1/2 cups bottle Italian dressing, 2 TB grated Parmesan, 2 TB sugar, 1 lg. raw egg. Blend high speed 1/2 minute or till smooth. Lightly moisten mixed greens of fresh spinach leaves, iceberg lettuce

& romaine with dressing & let stand 5 mins before adding other salad ingredients. Serve with more dressing if desired. (The fresh egg in the dressing is treated by the vinegar in Italian dressing so

that it has the same composition as when making mayonnaise with fresh eggs.) Refrigerate tightly covered to use in 3 or 4 days. Do not freeze.

Salad Dressing(Like Olive Garden)


1 1/2 c bottled italian dressing

2 T parmesan –,Grated

2 T sugar (or equivalent equal)

1 lg raw egg (or egg beaters)

2 T mayonnaise


Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add

onion rings, radish, etc.


Salad Dressing(Like Outback Steakhouse Ranch)


1 t Hidden Valley Ranch salad  dressing, mix (buttermilk)

1 c mayonnaise

1/2 c buttermilk

1/4 t coarse grind black pepper

1/8 t paprika

1/8 t garlic powder


1. Combine all ingredients in a medium bowl. Mix well.

2. Cover bowl and chill dressing for at least 30 minutes before serving.

Makes 1 1/2 cups.

Potato Salad


10 md red potatoes,chunked and cooked,unpeeled

1 onion,to taste, minced

1 lg red bell pepper,seeded and chopped

1 c ripe olives,chopped

8 strips bacon,cooked and crumbled

1 mayonnaise

1 blue cheese dressing


Toss potato, pepper, and olives with dressing made of equal parts of

mayo and blue cheese dressing. Chill, top with crumbled bacon before


Salad Supreme Seasoning


2 T Romano cheese

1 1/2 t sesame seeds

1 t paprika

3/4 t salt

1/2 t poppy seeds

1/2 t celery seeds

1/4 t garlic powder

1/4 t black pepper,Coarse Ground

1 ds cayenne pepper


1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into a sealed container (such as an empty spice bottle) and store


Makes 1/4 cup.

Low-Fat Asian Chicken Salad(like Applebee’s)


Yield: 1 Servings


1 c teriyaki marinade

4 chicken breast fillets

**Fat-Free Asian Dressing** 2 c water

1/2 c granulated sugar

3 T dry pectin

1 T white vinegar

1/2 t soy sauce

1 t salt

1/4 t garlic powder

1/4 t black pepper, Ground

1/4 t paprika


8 c romaine lettuce, Chopped

8 c iceberg lettuce, Chopped

3 c red cabbage, Shredded

3 c green cabbage, Shredded

2 c carrots, Shredded

1 c green onion, Chopped

Applebee’s Low-Fat Blackened Chicken Salad


1/4 c fat free mayonnaise

1/4 c Grey Poupon Dijon mustard

1/4 c honey

1 T prepared mustard

1 T white vinegar

1/8 t paprika


8 c iceberg lettuce, Chopped

1/2 c red cabbage, Shredded

1/2 c carrot, Shredded

1/2 c fat free mozzarella, Shredded

1/2 c fat free cheddar, Shredded

1 lg tomato, diced

1 hardboiled egg white, diced

**Chicken Marinade**

1 c water

3 T lime juice

2 T soy sauce

1/2 T Worcestershire

**Cajun Spice Blend**

1/2 T salt

1 t sugar

1 t paprika

1 t onion powder

1 t black pepper

1/2 t garlic powder

1/2 t cayenne pepper

1/2 t white pepper


2 boneless,skinless chicken breast halves

2 T light butter


1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in

a covered container in the refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and

stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for

several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got

it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon

of the spice blend over one side of each of the chicken breasts. Cover the entire

surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the

side with the spices. While first side cooks, sprinkle another teaspoon of spice over the

top of each chicken breast, coating that side as you did the other. Flip the chicken over,

and sear for another 2-3 minutes. The surface of the chicken will be coated with a

charred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3

minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into two large

bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the

salad with the cheeses and hard boiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the

chicken over the top of the salad and serve immediately with dressing on the side.

Serves 2 as an entree.



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