Click on a Recipe to see it.  Chef's favorites are shown in Red.

Black Bean and Roasted Pepper Salad

Broccoli and Cauliflower Salad

Caesar Salad

Cranberry Mold

Danish Potato Salad

Diana’s Beet Salad

Diana’s Red Potato Salad

Diana’s Slaw

International Cherry Tomato Dishes

Italian Dressing

Macaroni Salad

Marinated Vegetable Salad

Roasted Pepper Salad

Salishan Cabbage Blend Slaw

Santa Fe Coleslaw

Spinach Salad

Spinach Salad Dressing

Sweet and Sour Cucumber with Fresh Dill

Vegetable (with Shrimp) Salad













Caesar Salad

Serves 4

1 garlic clove, peeled and sliced

1/2 cup olive oil

1 cup French bread, cubed

2 heads romaine lettuce

1 ½ teaspoons salt

¼ teaspoon dry mustard

black pepper

5 fillets of anchovy

dash Worcestershire

2 tablespoons wine vinegar

1 teaspoon Balsamic vinegar

1 egg, raw

juice of 1 lemon

2 to 3 tablespoon grated Parmesan cheese


       Soak anchovies in water overnight. Soak garlic in oil overnight; discard garlic when ready to use. 

       Sauté bread in 2 tablespoons garlic oil until golden brown; set aside.  Wash romaine, cut into bite-size pieces and dry with a salad spinner or paper towels. Mince anchovies and add to oil.  Pre-mix: egg, oil, anchovies, Worcestershire, both vinegars, salt, dry mustard.  In a large bowl toss lettuce with egg-anchovy mixture. In order, add lemon, cheese, croutons and pepper, toss and serve.













Cranberry Mold


1-6 ounce package raspberry Jell-O

1-8 ounce can crushed pineapple with juice

1-14 ounce jar Ocean Spray cranberry-orange relish

1 cup minced celery

1 tablespoon lemon juice

1/2 cup chopped pecans


Garnish: sour cream  

       Dissolve Jell-O in 2 ¾ cups boiling water.  Add pineapple with juice.  Chill until very thick but not set.  Mix in remaining ingredients except garnish.  Pour into a 1 quart mold. When ready to serve, release Jell-O from mold by setting the bottom briefly in hot water. Then invert it onto a serving plate.

       Garnish with sour cream.



Italian Dressing

Makes 1 cup


1/3 cup white wine vinegar

2 cloves garlic, sliced

1/2 teaspoon oregano

1/4 teaspoon basil

1 tablespoon fresh dill, chopped 

2/3 cup olive oil

1 1/2 teaspoon lemon juice 

       Seep together the first 5 ingredients for no longer than 1 hour.  Strain into oil and lemon juice. 



Spinach Salad

Serves 6

3 eggs, hard boiled and chopped

8 bacon slices, crumbled

1 pound baby spinach leaves

1 red onion, finely sliced

Optional: sliced mushrooms

3/4 cup dressing (See below) 

Blue Cheese Dressing:

1/4- pound blue cheese, crumbled

1 cup mayonnaise1/2 pint sour cream

salt and pepper to taste 

French Dressing:

1 cup mayonnaise

1/2 cup ketchup

juice of 1/2 lemon

6 cloves garlic About 2 hours before serving, quarter garlic and add to dressing.  Remove before serving.)


Soak onions in a mixture of ½ cup cold water and 1 tablespoon salt for 30 minutes. Drain, rinse well and dry on paper toweling. You can use the mushrooms raw, or if you prefer, sauté them in a mixture of butter and oil.














Broccoli and Cauliflower Salad


3 stems each: broccoli and cauliflower, cut into small florets.

½ cup mayonnaise

½ cup sour cream

2 tablespoons red wine vinegar

1 tablespoon sugar

1/4 cup red onion, minced

1/2 cup raisins, soaked in hot water for 10 minutes, then drained

Garnish: 1/2 pound bacon, cooked and chopped or chopped ham


       You can use the broccoli and cauliflower raw; however, I prefer to parboiled slightly. To parboil bring a large pot of water to boil. Stir in the broccoli and cauliflower. Return to a boil. Simmer, uncovered 2 minutes for the broccoli and 3 minutes for the cauliflower or until the vegetables ever-so-slightly soften. Drain and dunk vegetables in a bowl of cold water to stop further cooking. Drain and dry with paper towels.

       Mix mayonnaise, sour cream, vinegar and sugar.  Lightly toss with the vegetables, onion and raisins. Refrigerate overnight.  Garnish with bacon.  Serve cold or slightly chilled.



Santa Fe Coleslaw

Serves 6                                                                                                   Dick Napp

1 pound green cabbage, finely shredded

1 medium cucumber, peeled, seeded and cut in thin diagonal slices

5 scallions, thinly sliced on the diagonal

1 medium red bell pepper, julienne

1 medium yellow bell pepper, julienne

2 celery ribs, peeled and thinly sliced on the diagonal

1 large carrot, shredded

1 small white onion, cut into thin slivers


¼ cup lime juice

2 tablespoons cider vinegar

½ - ¾ teaspoon hot pepper sauce

2 tablespoons sugar

2 tablespoons olive oil

1 teaspoon salt


     Soak onion in salted water for 30 minutes; drain, rinse and dry with paper towels.

     Combine vegetables. Whisk dressing ingredients until sugar is dissolved.  Toss vegetables with dressing.  Let stand at room temperature for 30 minutes, then refrigerate and 1 hour. Toss often and just before serving. 












Roasted Pepper Salad

Serves 5                                                                                     Cook’s Illustrated


6 medium peppers: different colors

1 tablespoon sherry vinegar

2 tablespoon extra-virgin olive oil

salt and pepper

mixed greens 


6 green olives

1 tablespoon drained capers

1 tablespoon chopped fresh oregano


         Roast the pepper over the flame of your gas stove or broil in the oven until blackened. Using tongs, place in the peppers in a paper bag to steam for about 10 to 15 minutes. 

         Remove blackened skin with your fingers (don’t use water) and cut into 1-inch wide strips.  Place strips in bowl and toss gently with vinegar, oil and salt and pepper to taste.  Serve over mixed greens garnished with olives, capers and oregano.



Diana’s Slaw

Serves 4


¾ head Napa cabbage

1 red pepper, thinly sliced

½ red onion, chopped

1 small can corn

4 slices dried or fresh mango, diced

salt, pepper and sugar to taste

Italian Dressing: (See recipe)

Boston lettuce


Mix pepper, onion, corn and mango.  Just before serving, mix in finely shredded cabbage.  Add salt, pepper and sugar to taste.  Toss with small amount of Italian dressing.  Mound on individual leaves of lettuce.  Serve immediately (or cabbage will wilt).



International Cherry Tomato Dishes

Serves 4


2 boxes multi-colored cherry tomatoes, halved or quartered depending on their size.

Master Recipe:

1 tablespoon olive oil

½ tablespoon sherry vinegar

dash balsamic vinegar

salt and pepper to taste 

Italian: (add to Master Recipe)

2 balls fresh mozzarella, cubed

fresh basil, thinly sliced 

Greek: (Add to Master Recipe)

feta cheese, crumbled

Greek olives, pitted and halved

chopped mint or oregano 

Mexican: (Add to Master Recipe)

1 ½ tablespoons corn

chili powder, to taste

lime juice instead of sherry vinegar

1 teaspoons grated orange rind

1 tablespoon minced green onion

Optional: 2 teaspoons minced green bell pepper

hot sauce to taste



Sweet and Sour Cucumber with Fresh Dill

Serves 6-8                                                                                           Bon Appetit


2 English hothouse cucumbers, unpeeled, very thinly sliced

1 tablespoon coarse salt

½ cup white vinegar

¼ cup finely chopped fresh dill

3 tablespoons sugar

½ teaspoon pepper

Optional: plain yogurt or sour cream


            Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

            Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved.

            Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours. Serve cold.




Diana’s Red Potato Salad

Serves 6 to 8


2 pounds red potatoes cut into ¾” pieces

1 tablespoon salt

1 medium red onion, finely chopped

2 medium cloves garlic, minced

1/3 cup sour cream

¼ cup mayonnaise

½ teaspoon sugar

1 tablespoon white wine vinegar

2 tablespoons fresh dill, finely chopped

salt and pepper


       Cover potatoes with cold water in large pot.  Bring to a boil and add salt.  Simmer uncovered until just tender, about 5 minutes. Drain and put into bowl of cold water to stop cooking. Drain and dry potatoes somewhat on paper towels. Refrigerate.

       Sauté onions until just transparent, about 3 minutes.  Add garlic and cook until fragrant.

       In small bowl, mix sour cream, mayonnaise, sugar, white wine vinegar, onion and garlic mixture.  Taste and adjust seasonings. Gently fold sauce into potatoes.  Chill. Before serving, taste again and adjust seasonings if necessary.  Serve with a sprig of dill.




Danish Potato Salad

Serves 6 to 8                                                                                       Bon Appetit


3 pounds Yukon Gold, each about 3 inches in diameter

½ cup finely chopped chives or green onion tops

½ cup chopped parsley

2 tablespoons drained capers

3 tablespoons white wine vinegar

1 tablespoon caper liquid from jar

1 teaspoon coarse-grained Dijon mustard

½ cup extra-virgin olive oil


       Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain, cool 30 minutes and peel, if desired. Cut into ½-inch thick slices. Place potatoes in large bowl. Add chives, parsley and capers.

       Combine vinegar, caper liquid and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)



Diana’s Beet Salad


Boston lettuce

iceberg lettuce

honey mustard salad dressing

S&W sliced pickled beets, drained and julienned

feta cheese, crumbled

1 orange rind, grated


Toss lettuce with dressing.  Assemble in order: lettuce, beets, feta cheese, orange rind.



Spinach Salad Dressing

                                                                                                               Kay Heise

12 ounces fresh spinach, prepared


1 large garlic clove, peeled and thinly sliced

2 teaspoons (or less) Dijon mustard

2 teaspoons red wine vinegar

2 tablespoons olive oil

salt and pepper


Soak garlic in olive oil overnight; drain and discard garlic. Add other dressing ingredients and whisk together. Lay spinach on top of dressing and toss.



Marinated Vegetable Salad

Serves 10                                                                                    Joanne Nawrocki



1 cup sugar

¾ cup white vinegar

½ cup corn oil

1 teaspoon salt

1 teaspoon coarse pepper

1 tablespoon water 

½ package frozen tiny peas

½ package tiny whole green beans

½ package frozen corn

1 can chopped pimento

1 cup chopped celery

1 cup chopped green onion

1 cup chopped green pepper

1 can garbanzo beans, drained

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained


Whisk marinade ingredients and mix with remaining ingredients. Marinate at least 24 hours.  Remove from refrigerator before serving and toss.



Salishan Cabbage Blend Slaw

Serves 8 to 10


Dressing: combine all ingredients (can store for up to 2 weeks

½ cup seasoned rice wine vinegar

1 cup salad oil

1 tablespoon sesame oil

1 tablespoon garlic chili paste

1 teaspoon salt

1 tablespoon soy sauce

1/2 cup mayonnaise

1 teaspoon sugar 

Cabbage Blend:

1 Napa cabbage, very thinly sliced

1 bunch scallions cut on bias

½ bunch cilantro, chopped

2 carrots, shredded


Whisk all dressing ingredients. Mix all Cabbage Blend ingredients and toss with enough dressing to coat just before serving.  Use immediately as cabbage will not hold over a prolonged period. 

Optional Additions: radish, diakon, sprouts, julienned snow peas.













Black Bean and Roasted Pepper Salad

Serves 4


2 large red bell peppers, roasted

¼ cup rice vinegar

1 tablespoon each: water, olive oil, honey

½ teaspoon chili oil

1 15-ounce can black beans, rinsed and drained

3/4 cup cooked corn

8 grape tomatoes, quartered

2 tablespoons minced cilantro

1 tablespoon green onion, thinly sliced


Sauce: sour cream, lime juice milk, salt


Cut peppers into quarters; slice each crosswise into thin strips. In a medium bowl, whisk vinegar, water, olive oil, honey and chili oil. Add beans, corn and peppers; mix gently but thoroughly. Cover and refrigerate overnight.

       Sauce: Mix together sauce ingredients to taste and enough milk to make a thick drizzle. Cover and refrigerate overnight. To serve, stir tomatoes, cilantro and onion into bean mixture. Arrange on plates and drizzle bean salad with sauce.













Macaroni Salad

Serves 4+


7 ounces elbow macaroni, cooked, drained well

2 tablespoons vinegar

½ cup finely chopped green pepper

¼ cup finely chopped celery

2 tablespoons pickle relish

optional: ¼ cup 4-ounce jar chopped pimentos, or to taste

2 tablespoons minced green onion

½ cup each: diced cheddar cheese, cubed smoky Polish sausage

2/3 cup mayonnaise


       In a large bowl, all macaroni and vinegar; mix lightly and let stand 10 minutes. Add remaining ingredients. Refrigerate. 

Suggestion: Instead of mayonnaise, try basil olive oil.



Vegetable (with Shrimp) Salad

Serves 4                                                                                              Bon Appétit



1 tablespoon Dijon mustard

2 tablespoons rice vinegar

2 ½ tablespoons fresh orange juice

1 ½ tablespoons olive oil

1 ½ tablespoons chopped fresh oregano

1 large shallot, minced

1 teaspoon packed grated orange peel

salt and pepper 


1 large yellow bell pepper, char roasted

1 large red bell pepper, char roasted

12 ounces small green beans, trimmed

1 large Yukon potato, cut into ½-inch pieces

1 large ear fresh corn, kernels cut from cob, or ¾ to 1 cup cooked corn

4 cups mixed baby green

1 tablespoon rice vinegar


optional: cooked shrimp

       Dressing: Place dressing ingredients in a jar and shake well. Season with salt and pepper to taste.

       Vegetables: Peel and cut green beans into ½-inch pieces. Blanch until crisp-tender. Transfer to ice water (TIW). Boil potatoes and cook until just tender; TIW. Boil corn about 30 seconds; TIW. Drain all vegetables well and pat dry with paper towels.

       Serving: (If using shrimp, mix with 1 ½ tablespoons dressing.) Mix remaining dressing into vegetables. Toss greens with 1 tablespoon rice vinegar. To serve, plate greens add vegetables (and top with shrimp).