Tossed Salad with Peaches

Tossed Salad with Peaches (from Taste of Home Award Winning Recipes)

Note: Desi made this with strawberries in place of peaches. It was so good!

4 medium ripe peaches
2 tbsp sugar
2 tbsp lemon juice
2 tbsp cider vinegar
1 tbsp rice vinegar
1/4 tsp salt
1/3 c. canola oil
6 cups spring mix salad greens
4 cups  torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips (didn't use)
1/3 c. chopped pecans, toasted

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream.

In a large bowl, combine the salad greens, romaine, onion, and cucumber. Pour about 2/3 c. dressing over salad and toss to coat.

Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing.

Sweet and Sour Salad

Sweet and Sour Salad (from here)

Notes: This is my favorite salad. I take it as a side dish whenever I'm asked to bring a non-dessert side dish, and it's always a hit. It's sooo good. The dressing with the crunchies, broccoli, and green onions are awesome. I don't normally like onions on a salad at all, but it definitely is delicious on this salad. I could eat it as a meal.

Dresssing:

1 c. vegetable oil (can use some water if you want to cut down on the oil, but you eat so little of the dressing I don't bother)
3/4 c. white sugar
1/2 c. red wine vinegar (I've used white wine vinegar too depending on what I've had in the kitchen.)
3 tsp. soy sauce

Blend together and refrigerate. The recipe says to make a day ahead, but I usually just make it whenever I'm making the crunchies and put it in the freezer until it's time to serve so it's nice and cold.

Salad:

1 c. chopped walnuts
1 (3 oz) package Raman noodles
4 tbsp butter (I rarely use this much)
1 head romaine lettuce, dried and chipped
1 head fresh broccoli, chopped
1 bunch green onions, chopped

Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm. (Note: It burns easily, so keep it a medium/medium low heat and stir often. As soon as they start to brown take them out of the pan.)

In a Salad bowl, combine lettuce, broccoli, and green onions. Add the dressing, toss and sprinkle with Raman and walnut mixture.

Cauliflower Salad

1 head lettuce
1 head cauliflower
1 small onion, chopped
2/3 cup grated cheddar cheese
1 lb. bacon, cooked & crumbled

dressing: 1 1/2 cups miracle whip & 1/3 cup sugar mixed together

Layer ingredients as listed & spread the dressing over top. Refrigerate in a covered container. Can be assembled the night before and toss when ready to eat.

Grape Salad

8 oz. cream cheese
8 oz. sour cream
8 oz. cool whip
3/4 cup brown sugar
1 bunch red grapes (cut in half)
1 bunch green grapes (cut in half)
1 sm. pkg. slivered almonds

Mix well & refrigerate.

Blueberry Salad

2 boxes strawberry gelatin
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple (plus juice)
1 8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts

In a 9 x 13 pan, mix gelatin, water, blueberry pie filling & crushed pineapple with juice together. Chill until firm. Top with a mixture of the cream cheese, sour cream, sugar & vanilla. Sprinkle walnuts on top. (This is a good jello salad even without the topping.)