Roasted beet salad

Ingredients

• 3 whole red beets, peeled and quartered
• 3 whole golden beets, peeled and quartered
• 2 medium shallots, peeled and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1, 4-ounce package fresh watercress
• 1 orange, peeled and sectioned
• 1/2 cup crumbled blue cheese
• 1, 3.75-ounce package butter toffee-glazed sliced almonds, Almond Accents®
• 3/4 cup balsamic vinaigrette, Newman’s Own®
• 
  
• Directions

1. Preheat oven to 450 degrees F.
2. In a jelly roll pan, combine quartered beets and shallots; sprinkle with salt and pepper.
3. Drizzle with olive oil, tossing to coat. Bake, stirring occasionally, for 20 to 25 minutes, or until vegetables are caramelized and tender.
4. Let stand 20 minutes to cool.
5. In a medium bowl, combine beet mixture, watercress, orange, and blue cheese. Divide mixture evenly onto plates. Top with almonds, and Drizzle evenly with dressing.

Potato Sausage Salad

Serves 2 to 3  Prep Time 20 minutes  Cooking Time 15 minutes

500 grams baby potatoes, washed and quartered
1/2 teaspoon salt
1/3 cup sour cream
3 tablespoons mayonnaise
2 teaspoons mustard
1/3 cup grated Cheddar cheese
salt and pepper to taste
1 1/2 tablespoons chopped green onions
1 1/2 tablespoons oil
2 frankfurters or any German sausage, sliced
romaine lettuce leaves for garnish (optional)

1  Place potatoes and salt in a pot and fill with water until potatoes are covered. Bring to a boil. Cook until potatoes are tender, about 10 to 12 minutes. Drain and set aside.
2  In a large bowl, combine sour cream, mayonnaise, and mustard. Mix well. Fold in potatoes and Cheddar cheese. Season with salt and pepper. Add green onions and mix well.
3  Heat oil in a frying pan. Fry sausage until golden brown, about 2 to 3 minutes. Drain on paper towel. 
4  When ready to serve, toss sausage into the potato mixture. Transfer to a serving dish and garnish with lettuce leaves.
Time-saving tip  You can save time by making the potato mixture ahead and storing in the fridge. Cook and add in the sausage only when ready to serve.

Avocado Feta Salsa

Ingredients

• 2 plum tomatoes, chopped
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces crumbled feta cheese

Directions

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Mediterranean Greek Salad

Ingredients

• 1 head romaine lettuce- rinsed, dried and chopped
• 1 red onion, thinly sliced
• 1 (6 ounce) can pitted black olives
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 cup crumbled feta cheese
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, juiced
• ground black pepper to taste

Directions

1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Holiday Chicken Salad

Ingredients

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Double Tomato Bruschetta

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Jamie's Cranberry Spinach Salad

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Sue's Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.