Antipasto Salad

Ingredients:
1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh basil or
1 teaspoon dried basil, crushed
Salt and black pepper
1 pkg. (8 oz.) Mediterranean Salad Blends
1 jar (6 oz.) artichoke hearts, packed in water, halved
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 Strawberry Tomatoes, halved
12 large pitted black olives
3 ounces light dry salami (about 15 slices), cut into strips
1/2 medium Red Bell Pepper, cut into thin strips

Directions:
1. Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.

2. Combine salad blends and vinaigrette in large bowl; toss to coat.

3. Divide salad between 4 plates and arrange remaining ingredients around the salad.

CHICKEN SALAD RECIPE

Ingredients:
4 chicken breasts
1 c. chopped celery
1 c. chopped green pepper
1/4 c. chopped onion
6 slices cucumber
1 (15 1/2 oz.) can drained pineapple chunks
1/2 c. salad dressing
1 tsp. lemon juice
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry
1 sm. pkg. slivered almonds
1 sm. pkg. pecans

Direction:
Cover chicken with salted water and cook until fork tender. Remove skin when cool and cut into bite size pieces. In large bowl, mix celery, green pepper, onion, cucumber, pineapple chunks, and chicken. Combine salad dressing, lemon juice, dill weed, salt, pepper, curry, and pineapple juice. Add dressing to chicken mixture and stir lightly. Chill. Serve on lettuce. Top with roasted nuts.

Potato Salad Recipe

Ingredients:
6-8 red potatoes
3/4 cup mayonnaise
1/2 cup (or less, as desired) mustard
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled
1/3 cup tequila or red wine vinegar
2 tbsp Worcestershire sauce
s few dashes each red pepper and paprika
salt and black pepper, to taste

Directions:
1. Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

2. Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

3. Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.