SHOP TO EARN 4 LESS

WE DO NOT WANT YOU SPENDING THE DAY COOKING A FANCY MEAL, AND THEN ARE TOO TIRED TO ENJOY THE EVENING.

HERE ARE SOME GREAT SALADS RECIPES THAT ARE EASY TO MAKE, AND WILL APPEAL TO ANY PALATE.

Caesar Salad
1/2 head romaine lettuce, washed, dried, and torn 1 1/2 C. garlic-flavored croutons (large) 3 tbsp. freshly grated parmesan cheese fresh ground black pepper, to taste

Dressing: 2 anchovy fillets 2 small cloves garlic (go easy on the garlic) 1 C. mayonnaise (low fat is okay) 1/4 C. half-and-half 1/3 C freshly grated parmesan cheese 2 tbsp. lemon juice 1 tbsp. Dijon mustard 2 tsp. worcestershire sauce salt and pepper, to taste

Refrigerate several hours.

Toss about half the dressing with lettuce and crutons. Garnish with parmesan cheese and fresh ground pepper.

If you do not feel like making the dressing from scratch there are plenty of very good Caesar Salad dressings you can buy at your local market.

Simple Salad
Lettuce (your choice),   Scallions,   Red Bell Pepper,   Yellow Bell Pepper

Bacon bits Grated Parmesan Cheese

Caeser Dressing (Kraft and Ken's are good),   Croutons,   Salt and pepper to taste

toss well....Parmesan cheese can be sprinkled over after tossing...I prefer to toss it all together.

TriColor Arugula Salad with Lemon Dressing

Ingredients: Lemon Dressing 1/4 cup corn oil 1/4 cup lemon juice 1/2 medium lemon, peeled and grated 2 tablespoons sugar 1 pinch salt and white pepper to taste

Salad 2 ounces arugula lettuce 1/2 small head radicchio 1/2 small head Belgian endive 1 medium vine-ripe tomato 1/4 cup sliced black olives

Comments: Lemon and arugula combine to create a distinctive flavor.

Preparations: Lemon Dressing: In a medium mixing bowl, combine corn oil, lemon juice, grated peel, sugar, and salt and pepper. Mix thoroughly and let sit in refrigerator 2 hours.

Remove stems from lettuce, wash completely. Cut Belgian endive 1/2–inch from stem and place 4 leaves on cold salad plates with tips facing outward. Next, pick 4 leaves of radicchio and place 2 each on salad plates to make a bowl in the middle of the plates. Place arugula in middle of bowl, flowing out slightly. Dice tomatoes and sprinkle on top of lettuce. Garnish with sliced black olives. Dribble a fourth of lemon dressing on top of salads when ready to serve. Serve extra dressing to the side.

Makes 2 Servings.

Sirloin Citrus Salad
This colorful salad brings together tender strips of sirloin and sweet juicy orange slices on a bed of romaine draped with a citrus vinaigrette dressing. Truly delightful!

12 ounces boneless beef top sirloin steak, cut 1 inch thick** 2 1/4 teaspoons olive oil 3 cups torn romaine lettuce 1 1/2 oranges, peeled and separated into segments 3 tablespoons walnuts, toasted sliced strawberries, (optional) Citrus Vinaigrette: 1 1/2 tablespoons orange juice 1 1/2 tablespoons red wine vinegar 2 1/4 teaspoons olive oil 1 1/2 teaspoons honey 1 teaspoon Dijon mustard

Prepare Citrus Vinaigrette*; reserve. Cut beef steak into 1/8-inch thick strips; cut each strip in half. Heat oil in a large non-stick skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.

*For Citrus Vinaigrette: Thoroughly combine all ingredients. Yield: Approximately 1/3 cup.

**Recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak.

Makes 2 Servings.

Mediterranean Pineapple Pasta Salad
6 ounces canned pineapple chunks, drained 6 ounces cooked and drained cheese tortellini 3 ounces turkey sausages, sliced, cooked and drained 3/8 cup diced red bell peppers 1 1/2 tablespoons chopped parsley 1 1/2 tablespoons olive oil 2 1/4 teaspoons balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon pepper

1. In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley.

2. Combine remaining ingredients for salad dressing. Add dressing to salad; toss until mixed.

Makes 2 Servings.

Chinese Chicken Salad
LETTUCE GREEN ONIONS SLICED ALMONDS COOKED CHICKEN CHUNKS FRESH BEAN SPROUTS

DRESSING 1/2 CUP VEG. OIL 1/4 CUP APPLE CIDER VINEGAR OR RED WINE VINEGAR 2 TABLESPOONS SUGAR 1 TEASPOON SALT 2 TEASPOON ACCENT (flavor enhancer) MIX WELL AND POUR OVER SALAD MIXTURE.  TOP WITH CHINESE NOODLES BEFORE SERVING

Summer Salad
MEDIUM FRESH PEACHES OR NECTARINES 6 CUPS TORN MIXED SALAD GREENS 2 CUPS CUBED SMOKED OR COOKED TURKEY OR CHICKEN (10 TO 12 OZ) 2 CUPS HALVED FRESH STRAWBERRIES 1/2 CUP PECAN HALVES

DRESSING 1/4 CUP OIL 1/4 CUP PEACH JAM OR PRESERVES 2 TABLESPOONS VINEGAR MIX AND POUR OVER SALAD RASPBERRY JAM OR PRESERVE IS ALSO VERY GOOD TOO. YOU MAY CHANGE FRUITS AND JAMS ACCORDING TO YOUR TASTE.

recipes courtesy of: Romancecooking.com, lovingyou.com, cloudcreations.com