SALADS

Blender Mayonnaise
Put into the blender:
1 egg
1 tsp salt
1 tsp sugar
1 tsp mustard
1/2 tsp paprika
3 T vinegar or lemon juice
Cover, switch on the motor for just a few seconds, then uncover and add gradually, with the motor running 1 1/2 c salad oil
Blend until very thick and smooth.
Use this as a base for other dressings. 

Blue Cheese Pecan Salad

Pecans (see below)
Paul Newman Balsamic Vinegarete Dressing 

One bag Baby Spring Greens (field mix)
One small round container crumbled blue cheese
One cup sugar

Pecans:

2 cups chopped pecans, 1/2 cup light brown sugar, 1/4 cup butter. Mix in saucepan over medium heat until dissolved. Pour onto baking sheet sprayed with Pam. cook @350 until bubbly. Watch carefully, not even 5 minutes. Pour onto tin foil and let cool. Break apart. This will give you enough pecans for 2 bags of salad or enough to eat, or put on ice cream.

Carol Porter’s Sweet Chicken Salad
Everybody has a favorite Chicken Salad. This is my version. The secret is the grapes, the Splenda and the pickles.

The key is to put each ingredient into a food processor or chop real fine and then mix them together. It is too much to put in a food processor all at once. This makes a lot, so you can adjust to fit your needs. It is all done by taste and not measurements.

2 cut-up chickens boiled in seasoned water until done. ( Lots of minced and powdered garlic and onion, salt, pepper, thyme--strain it and you can save the broth for soup. It freezes well.)

Put the chicken on first. Once it cooks, (about an hour or longer, bring to a boil then reduce to simmer until meat falls off bones easily) put pieces out on a platter to cool, go save your broth, then start the chopping. I don’t use measurements. To save time I use the size it comes from the store and season to taste.

1 bag/bunch of celery diced/chopped very well

1 bag/bunch of grapes diced well

1 jar ( usually 14 oz size, but you decide, depending on how much you like pickles) of sweet style whole pickles. Dice well (if you do them yourself they are better than if you buy the pre-chopped seasoned kind.)

3 packets of Splenda, Crazy Jane salt, salt and pepper

Apple Cider vinegar (I like a good bit because the more vinegar you use the less mayo it takes and the calorie savings is immense.)

Mayo*

Use *Kraft Mayo reduced fat mayo with olive oil ( The one with the olive colored label makes it easy to pick out). It is the only one I saw without High Fructose Corn Syrup.

Pull all the cooled meat from the bones. The key is to go through that chicken several times. Do not let any “gunk” or bones get in your chicken salad. If you are not going to really make sure you have nothing but clean chicken meat, just don’t do this recipe. Chicken salad has to be gross free.

Stir all items together and season to taste.

Fresh three-peppercorn ground pepper helps and you can’t beat Crazy Jane’s salt.(remember to shake it first to mix the spices. Add a little regular salt if you like and you are good to go.

You can also add in diced up green apples, but I add those new each time, right before I eat it, as they go bad sooner than the rest of it. 

Funeral Salad

My sister calls it this because its at every funeral, lol. Its a good low fat, low cal dessert for the summer- I substitute it for ice cream.

1 tub Cool-Whip
1 lg tub small curd low fat cottage cheese
1 lg can mandarin oranges, drained
1 lg can crushed pineapple, drained
1/2 c. slivered almonds
1 sm box any flavor sugar-free Jello

Mix the Jello, Cool Whip and cottage cheese together until well blended. Add fruit and nuts and stir well. Refrigerate to firm up. 

Raw Broccoli Salad
(definitely not a diet salad, but oh so good!)

1 head of broccoli cut into bite sized pieces
1/2 lb cooked bacon, crumbled
1/2 cup diced onion
1/2 lb grated cheddar cheese
1 cup mayo
2 Tbl apple cider vinegar
1/4 cup sugar
1 cup cherry tomatoes, halved

Mix broccoli, bacon, and cheese in large bowl. Mix mayo, vinegar, sugar in a small bowl then pour over broccoli mixture and stir until broccoli is coated. Refrigerate for a couple hours if you have time. Mix tomatoes in right before you serve.