Belgian Endive, Apple and Almond Salad

2 Tart green apples, peeled, Cut into 1/2 inch cubes
3 Belgian endives, thinly Sliced crosswise
2 tb Almonds

Dressing:
4 teaspoons oil
1 T lemon juice
1 t minced garlic
1/4 t salt

Mix apple, endives and almonds together in a bowl. Mix the dressing and pour on salad. Toss thoroughly and serve.

Cucumber Salad - Norwegian Recipe Agurksalat

1 European cucumber
2/3 cup (1-1/2 dl) vinegar, white
2/3 cup (1-1/2 dl) water
3-1/2 T. sugar
1/4 tsp. salt
Dash of white pepper
Fresh parsley



English or European cucumbers are quite expensive, but there is no comparison in taste. Slice them thin for salads; a Norwegian cheese knife works well. This salad tastes good with either baked or fried foods.

Thinly slice a European cucumber. Mix dressing well and pour over cucumber slices in serving bowl. Make salad ready early enough to let dressing penetrate without making cucumbers soft (about one-half hour). Sprinkle with fine chopped fresh parsley.

Sesame Noodle Salad with Red Bell Pepper and Peanuts

Dressing:
1/4 cup fresh lime juice
3 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Salad:
1/2 pound uncooked spaghettini
1 1/2 cups fresh bean sprouts
3/4 cup (2 x 1/4-inch) julienne-cut red bell pepper
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons finely chopped dry-roasted peanuts

To prepare dressing, combine first 10 ingredients in a jar; cover tightly, and shake vigorously.

To prepare the salad, cook the pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Combine pasta, bean sprouts, and the next 5 ingredients (bean sprouts through cilantro) in a large bowl. Pour dressing over salad; toss gently to coat. Let stand 30 minutes.

Sprinkle with peanuts.

Tuna Pasta Salad - a Tanya Original

This is a recipe I made up and my mother and I love to make together. It has proven time and again to be a hit at gatherings... even for people not so into tuna the flavor is wonderful and so so easy.


1 Bx of multi-colored pasta (spirals, shells or any other fun shape)
2 cans of tuna (we use bumble bee solid white albacore in spring water, the normal sized ones)
1 jar of Marie's Creamy Italian Garlic Dressing
1 cup sweet baby peas and/or corn

1. Cook the pasta until just done. You don't want it al dente as it will be too hard and you don't want it overly mushy as it won't hold up to being tossed . Drain and set aside to cool, add a little olive oil to prevent from sticking while preparing the rest of the ingredients.
   
2. Drain the tuna completely, we like tuna so 2 cans is perfect and not overly fishy. Use a fork and break up the tuna in the can, you don't want to mash it, but you also don't want overly large chunks.
3. In a large bowl add 1 can of tuna, 1/2 of the dressing, 1/2 of the peas. Add the entire contents of the drained pasta on top and then top off with remaining 1/2's of the tuna, dressing and peas.
   
4. Fold the ingredients together using a spatula. You want to be careful not to break up the pasta or veggies.
   
5. Cover and cool in the refrigerator until ready to serve. Can be made no more than 2 days in advance. The pasta and tuna will only incorporate more of the yumminess from the dressing. But anymore than 2 days it goes kinda soggy.

Enjoy!

Arugula Salad

Ingredients
1 bag baby arugula leaves (4–5 oz)
1/4 cup roasted garlic almonds
2 tablespoons cooked bacon pieces
2 tablespoons pre-diced onions
2 tablespoons Caesar dressing (oil not cream based)

Steps
1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing; toss and serve.