Toofer Pepper Salad
 Ingredients:
2 – large red bell peppers
2 – heads of broccoli
2 Рmedium to large jalape̱os
1 or 2 cans black beans
8-10 oz bottle of olive oil vinaigrette
Preparation:
Chop red bell peppers, broccoli, and jalapeños into sizes you like. Rinse black beans and add to mixture. Pour bottle of olive oil vinaigrette over entire salad and mix well.
Additional Ingredient Options:
Corn, green onions, cauliflower, or other types of peppers.
Red Hot Croutons
Ingredients:
1 ½ – 2 Loaf’s Bread (Any Kind You Choose)
3 Sticks Butter
½ Cup Red Hot Cayenne Pepper Sauce
2 T. Black Pepper (Restaurant Style)
Directions:
Cut bread into cubes any size you desire set a side
Melt Butter
Add Red Hot Sauce to butter mix thoroughly
Add black pepper mix thoroughly
In a 2 quart mixing bowl add bread cubes and drizzle butter mixture over bread cubes, mix and repeat until bread crumbs are covered. Put bread cubes covered with sauce on a cookie sheet and repeat process until all cubes have been used.
Bake at 300 degrees for 30 minutes, turn and bake another 15 minutes, use care when baking oven temperatures and times may vary.
Store in air tight Tupperware or large Ziploc bags
Makes 4 -5 Cookie Sheets of Croutons
Serves 15 – 20
Cut Down Version
For a smaller dinner serving use the following
½ Stick Butter
2 T. Red Hot Sauce
1/8 tsp. Black Pepper
Follow directions above and adjust time, lesser amount will cook faster.
 Lentil Salad With Goat Cheese
Ingredients:
2 Cups lentils
1 teaspoon salt
10 to 12 Sprigs Italian parsley, divided use
12 to 15 sprigs fresh basil, divided use
6 to 8 Cloves garlic, divided use
Cheesecloth
1 Each – carrot, red onion, celery rib, diced
1 to 1 1/2 Cups virgin olive oil, divided use
8 Ounces goat cheese, crumbled
1/2 Cup snipped chives
1/3 to 1/2 Cup red wine vinegar, divided use
Freshly ground black pepper and salt to taste
8 to 10 Basil leaves
1 to 2 tomatoes for garnish
Directions:
Pick over, rinse and put lentils in a sauce pan barely covered with water. Add salt. Make a bouquet garni by tying half of the parsley, basil, and garlic (crushed) in cheesecloth. Add to the lentils and simmer about 10 minutes.
Add vegetables and simmer about 10 to 15 minutes until lentils are tender but al dente. Add more hot water if necessary to prevent lentils from sticking. There should be very little liquid left when lentils are done.
Discard bouquet garni and toss lentils and vegetables with 1/3 cup of oil. Spread on a baking sheet to cool.
Meanwhile, finely chop remaining parsley, basil and garlic. When cool, combine lentils and vegetables with 1/2 cup of oil, 1/3 cup vinegar and remaining ingredients except basil leaves and tomatoes for garnish. Refrigerate at least two hours.
Remove one hour before serving. Adjust seasoning, oil and vinegar. Garnish with tomatoes cut into wedges and basil leaves cut in strips.
Serves 6 – 8
 Original Caesar Salad
Ingredients:
20 Lg, fresh Romain lettuce leaves
2 Garlic Cloves, divided use
1/2 Cup olive oil, divided use
1 1/2 Cups stale French bread cubes 1/2-inch square
1 Egg (optional, if replaced with Mayonnaise)
1/4 Teaspoon salt
Juice of one-half lemon
1/2 Teaspoon Worcestershire sauce
1/4 Cup coarsely grated Parmesan cheese
Freshly ground black pepper
Note: A raw or coddled egg is traditional in Caesar salad. In compliance with today’s raised salmonella consciousness, the egg may be omitted from this recipe. In that case, to encourage the dressing to cling to the leaves of lettuce, we recommend adding a tablespoon of commercial mayonnaise to the bowl and mixing it with the olive oil.
Directions:
Wash the lettuce and tear it into bite-sized pieces. Use paper towels to dry the lettuce leaves. Wrap them in the towels and refrigerate.
Preheat oven to 300 degrees. Heat 1/4 cup of the olive oil in an oven proof frying pan. Crush 1 garlic clove and add it to the oil, then add bread cubes. Toss, coating bread with the oil. (Add salt if desired) When the bread begins to brown, transfer the pan to the oven and heat the bread, tossing occasionally until the cubes are crisp and nicely browned – about 15 minutes.
Cut the remaining garlic clove and rub the cut edges against the inside surface of the salad bowl. Ease the egg (in the shell) into boiling water; cook exactly one minute, removing from water, and crack it into the salad bowl. Mix it with a fork. Add the remaining 1/4 cup olive oil, salt, lemon juice, and Worcestershire sauce. Mix well.
Add lettuce, tossing it well to coat with dressing. Add grated Parmesan cheese and toss again.
Arrange the salad on plates – two plates if the salad is a main course, four if it is an appetizer. Add pepper to taste. Top with crouton’s.
Lemonade Salad
Prep:Â 20 minutes
Makes:Â 24-30 servings
Ingredients:
60 Ritz crackers crushed
1/4 cup powdered sugar
1 cube oleo melted
1 can Borden’s sweetened condensed milk
1 (8 oz) container Cool Whip
1 (6 oz) can frozen lemonade
Directions:
Mix crackers, powdered sugar and oleo together in a bowl. Press in bottom of 9 x 13-inch pan. Stir together Cool Whip and condensed milk. Add lemonade and stir well. Mixture will become stiff. Pour over cracker crust.Â
Refrigerate.
Best if made the day before.
 Caesar Salad With Grilled Chicken Or Shrimp
Prep:Â 30 minutes
Makes:Â 2 servings
Ingredients:
2 cups romaine lettuce – torn into bite sized pieces
1 large clove garlic, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper to taste
Juice of 1 lemon
1/4 cup freshly grated pecorino Romano cheese
8-12 ounces grilled or baked chicken breast, cut into strips, or 8 jumbo shrimp
Directions:
Wash and dry the lettuce
With a wooden spoon, mash the garlic in a large wooden salad bowl. Add the lettuce and olive oil and toss until the lettuce is thoroughly coated with the oil. Add the seasonings, Worcestershire sauce, and lemon juice and continue to toss. Add the grated cheese and toss gently until evenly distributed over the lettuce.
Arrange the chicken or shrimp on top of the salad.
Healthy and Fresh
 Greens With Goat Cheese & Tangerine Vinaigrette
Prep:Â About 15 minutes
Makes:Â 4 accompaniment servings
Ingredients:
2 Tangerines
2 Teaspoons cider vinegar
½ Teaspoon Dijon mustard
Salt and ground pepper
2 Tablespoons olive oil
1 Tablespoon chopped fresh chives
8 Cups loosely packed mixed baby greens, such as romaine, arugula, and/or spinach (about 5 ounces)
½ Cup crumbled goat cheese (2 ounces)
¼ Cup golden raisins
Directions:
1. From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pitch from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze three tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives.
2. Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette.
Each serving:Â About 165 calories, 3g protein, 15g carbohydrate, 10g total fat (3g saturated), 2g fiber, 10 mg cholesterol, 335 mg sodium.
Taco Salad
Ingredients:
Medium head of lettuce
1 pound hamburger
8 oz cheddar cheese, chopped
Small can kidney beans, drained
1 large onion, chopped
4 medium tomatoes, diced
1 package of taco flavored chips
1 package of taco seasoning
Dressing
8 oz bottle of Thousand Island dressing
1/3 cup sugar
1 T. taco seasoning mix
1 T. taco sauce
Directions:
Brown hamburger with taco seasoning
Save 1 tablespoon for dressing
Drain hamburger well
Put all ingredients into a large bowl
Mix up dressing and pour over salad