Vittles Divine

I found a version of this recipe on Allrecipes.com . I used some of the reviewer recommendations to make a few changes to suit my palate (and calorie interests). I served it on top of Brushed and Baked BBQ Chicken Rolls and it was perfect! I served it to a crowd and it was a big hit! Ingredients 1 (16 ounce) bag coleslaw mix 2 Tbs diced onion 2/3 cup Lite Miracle Whip (regular would be fine as well) 1/4 cup white sugar 2 Tbs apple cider vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds (optional) Directions Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend or use hand mixer to combine thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. Serve as a side dish or on top of your favorite hot sandwich.

I made this dressing for our weekend getaway. Mmmmm..... I made it with low-fat buttermilk and it was still delicious. The original recipe came from my friend Bethany. It's been a while since I've had Cafe Rio, but it tasted just like I remembered it, for whatever that's worth. Ingredients 1 pkg. Ranch dressing mix 2-3 tomatillos (remove papery skin), rough chop 1 cup mayo 1 cup buttermilk ½ bunch cilantro 2 cloves garlic juice from 1 lime ½ - 1 jalapeno pepper depending on the size ( remove seeds for less fire... I removed the seeds; 1/2 of a jalapeno pepper without the seeds was plenty for our uber-gringo weak-sauce palates ) Directions Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.

I found this recipe on my friend Allie's recipe blog . It's delicious, fast, and simple. Ingredients 1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 1/2 cup feta cheese 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds, cranberries, and feta cheese. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. This makes a lot and does not keep well overnight--it gets wilty and gross. This tasty salad is a definite crowd-pleaser,...

I originally got this yummy recipe from my sister, Heather. I love it and make it all the time. I have been working on it for a few years, tweaking to maximize taste and texture while minimizing caloric content. I'm there!* Salad: 1/2 lb. rotini pasta, cooked al dente, drain, rinse in cold water 1.5 C cooked chopped chicken 4 cups fresh spinach, shredded/torn 1/2 C black olives, chopped in 1/4’s 2 oz. Feta cheese, crumbled 1.5 cups diced tomtatoes (grape tomatoes, YUM!) 1/2 C monterrey jack cheese, shredded Dressing: 1 Tbs Dijon mustard 4 Tbs olive oil** 5 Tbs vinegar 1/4 tsp black pepper 1 Tbs honey 1 clove garlic, minced Blend dressing ingredients. Pour over mixed salad. Refrigerate 20-30 minutes before serving. Salt to taste at table. *This makes 12 delicious 1-cup servings, 178 calories each. Not bad for all that pasta and cheese! **If the dressing is too tart, add another Tbs of olive oil.

My friend Allison has salad dressing running through her veins. I know I can always count on her for a yummy salad recipe. She gave me this awesome recipe that was originally from sisterscafe.blogspot.com . It turned out just like the Olive Garden! Yummy! (Using fat-free mayo and light corn syrup, this dressing is only 34 calories for 2 tbs of dressing!) Olive Garden Salad Dressing: ½ c. mayonnaise 1/3 c. white vinegar 1 tsp vegetable oil 2 Tb. corn syrup 2 Tb. Parmesan cheese 2 Tb. Romano cheese ¼ tsp garlic salt – or one clove garlic, minced ½ tsp Italian seasoning ½ tsp parsley flakes 1 Tb. lemon juice 1 tsp white sugar Salad: 1 large head romaine lettuce slices red onion black olives 2-4 banana peppers 2 small tomatoes, quartered (I actually used grape tomatoes, cut in half) ½ c. croutons freshly grated Parmesan cheese For homemade croutons: 4 slices sandwich bread 1 clove garlic, minced 3 Tb. butter salt and pepper dried parsley flakes Mix all dressing ingredients in a blender...

Last night we had a YW Leaders Asian Dinner/"Planning" meeting. LOL, it's so fun to have such good friends to serve with; it really makes for enjoyable times. There was amazing Japanese food for the main course, yummy yummy homemade egg rolls, shamelessly decadent caramel brownies, and this asian salad that I made. I found several recipes on the internet and combined them into what I thought might be best and I don't mind bragging that it was excellent . What a relief, since I really didn't know what I was doing! Asian Cole Slaw Ingredients 1 16 oz bag cole slaw 15 oz can mandarin oranges, drained Approx 1/4 cup butter 4 oz slivered almonds 1 package crushed ramen noodles 1/2 cup diced green onions 1/2 cup sugar 1/2 cup oil 1/4 cup apple cider vinegar 2 tbs soy sauce Directions Pre-heat oven to 350 degrees. Mix cole slaw with diced onions, put in fridge to keep cool. Melt butter and mix in crushed ramen noodles and nuts. Spread on cookie sheet, bake on 350 until ...

My friend Allison is the go-to salad girl. I can always turn to her for a fantastic salad recipe and this is no exception. Cashew Cabbage Salad 1 head cabbage, chopped thinly (or 1/2 head green and 1/2 head purple) 1 bunch green onions 1 can (9.5oz) cashews, halves and pieces (I like to beat them a little in a sealed plastic bag, to crush them up some) 1/2 C. - 3/4 C. toasted sesame seeds (I only had about 2 tbs and it was still yummy!) 1 pkg. ramen noodles chicken flavor dressing: 3/4 C. vegetable oil 3 Tbl. sugar 4 1/2 tsp. vinegar 3/4 tsp. salt 3/4 tsp. pepper 3/4 of ramen chicken flavor seasoning packet Combine cabbage and green onions then chill. Combine all ingredients of dressing then chill. Right before serving add rest of ingredients, break up dry ramen noodles till little pieces and toss then add dressing and toss.