Bacon & Egg Salad

• 1 bag salad mix
• 5 hard-boiled eggs, chopped
• 3 oz. pkg. real bacon bits

Mix together. Add dressing just before serving.

Dressing:

• 1/3 c. vinegar
• 1/2 c. oil
• 2/3 c. sugar
• 3 tsp. prepared mustard
• 1 tsp. each, salt & pepper
• 1 tsp. celery seed

Mix together and refrigerate 24 hours before serving.  This makes a lot of dressing, so you may want to half the ingredients (unless you like a lot of dressing!)

Creamy Kidney Bean Salad

• 2 (16 oz.) cans red kidney beans, drained
• 4 hard-cooked eggs, peeled & chopped
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1/3 c. chopped, fresh parsley
• 1/4 c. sweet pickle relish
• 1/2 c. mayonnaise, more to taste
• 2 T. sugar
• 1 tsp. cider vinegar
• salt & pepper, to taste
• dash celery seed, optional

Combine all ingredients in a large bowl; mixing well to fully combine. Cover and chill several hours before serving. Serves 6.

Strawberry Fizz Jello Salad

• 6 oz. cherry jello
• 1-1/2 c. boiling water
• 2 (10 oz.) pkgs. frozen strawberries, thawed
• 10 oz. can crushed pineapple, undrained
• 8 oz. ginger ale
• 1/4 c. diced pecans, optional

Dissolve jello in boiling water. Stir in the thawed strawberries,  pineapple, ginger ale and nuts, if using. Pour into a 13 X 9-inch casserole dish, or individual bowls.

Orange and Mozzarella Salad

• 4 oz. fresh mozzarella, sliced
• 5 c. mixed baby salad greens
• 1 lg. orange, peeled and sliced*
• 1/2 c. slivered almonds
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 2 T. orange juice
• Salt & pepper, to taste

Place washed and torn greens into a serving bowl; then cheese slices on top. Whisk together the olive oil, vinegar, orange juice, salt and pepper. Pour over greens and cheese, then gently toss. Arrange orange slices over top and sprinkle with almonds. Serve immediately.

* May also use canned Mandarin orange slices, drained

Spinach & Strawberry Salad

• 2 bunches spinach, rinsed well
• 4 c. sliced fresh strawberries
• 1/2 c. Feta cheese, crumbled
• 1/2 c. candied walnuts (more or less per taste)

Arrange spinach leaves on plates.  Top with strawberries, cheese and walnuts. Drizzle with raspberry vinaigrette or use the following dressing recipe:

• 1/2 c. vegetable oil
• 1/4 c. red wine vinegar
• 1/2 c. sugar
• 1/4 teas. paprika
• 1 T. poppy seeds

Note: To make candied walnuts, combine in a small saute pan the walnuts, 1 T. butter and a few T. of sugar.  Cook and stir until walnuts are lightly browned.  Let cool and break apart with a fork.

Makes 4 appetizer-sized salads, or 2 big portions.