Open Egg Salad Sandwich

Ingredients:

2 diced hardboiled eggs
2 tablespoon of diced celery
2 tablespoon of diced onions
1 slice of crisp bacon
1 1/2 tablespoon of low fat mayonnaise
1 1/2 teaspoon of minced fresh parsley
1/2 teaspoon of Dijon mustard
1/4 teaspoon of horseradish
2 slices of toasted Italian bread
2 lettuce leaves
1/2 tomato, cut in 1/4 wedges

Directions:

Mix together the eggs, celery, onions, bacon, mayonnaise, parsley, Dijon mustard and horseradish. Then, place on each of the toasted bread, 1 lettuce leave, 1/2 of the egg mixture and 1 tomato wedge. It makes 2 servings.

Hot Mama Chicken Salad

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

Garden Greens and Bacon Salad

Ingredients:

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

April Showers Shrimp Salad

Ingredients:

1(15 oz.) can black beans
1 green bell pepper, chopped
½ C. celery, chopped
½ C. onion, chopped
2 Tbsp. cilantro, chopped
2/3 C. salsa
¼ C. limejuice
1 Tbsp. vegetable oil
2 Tbsp. honey
1 lb. peeled cooked shrimp
Lettuce

Directions:

Combine the black beans, green pepper, celery, onion, and cilantro in a large bowl and mix well. Add the salsa, limejuice, oil, and honey. Toss to coat well. Chill covered for 8 hours. Stir in shrimp. Serve on a bed of lettuce.

Rainbow Fruit Salad

Ingredients:

1 (4 oz.) pkg. lemon gelatin
1 (4 oz.) pkg. orange gelatin
2 C. hot water
1 small can crushed pineapple drained (save juice)
2 bananas, sliced
1 C. miniature marshmallows
½ C. sharp cheddar cheese shredded
1 egg beaten
2 Tbsp. flour
2 Tbsp. butter
½ C. sugar
1 C. pineapple juice
1 (4 oz.) pkg. cream cheese, softened
1 C. whipped cream or cool whip

Direction:

Dissolve gelatin in hot water. Add cold water and let cool. Add pineapple, bananas, and marshmallow. Pour into a 9 x 13 inch pan and chill until firm. To make topping, combine the egg, flour, margarine, sugar and pineapple juice in a small saucepan. Stir over low heat until thick. Cool and fold in cream cheese and whipped cream or cool whip. Spread over the top of chilled gelatin. Sprinkle with cheese. Cut into squares to serve.

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