1 ¾ cup fully cooked ham, cubed
3 ripe tomatoes, cut in chunks (plum tomatoes work well)
1 11oz. can corn kernels, drained
4 oz. Monterey Jack cheese, cut in long, thick strips
½ cup red onion, thinly sliced
2/3 cup ranch dressing, homemade or purchased
1/3 cup chopped Italian parsley
1 small head Boston lettuce, leaves separated
¼ cup smoked almonds, rubbed between paper towels to remove excess salt, than coarsely chopped

Toss first 7 ingredients in a large bowl to mix and coat.

To serve, line a large serving platter with lettuce; top with ham mixture and sprinkle with almonds. Serves 4

Dried fruit, couscous and mixed greens toss together into a colorful, cool summer salad.

3 cups cooked couscous
1 medium red or yellow sweet pepper, coarsely chopped
1/2 cup chopped dried apricots, dried cranberries and/or golden raisins
2 Tbsp chopped fresh cilantro
1 green onion, chopped
1 cup bottled poppy seed dressing
1/2 tsp grated lime peel
dash of hot pepper sauce
8 cups mixed baby greens
1/3 cup toasted slivered almonds

In a large bowl, combine cooked couscous, sweet pepper, dried fruit, cilantro and green onion. In a small bowl combine dressing, grated lime peel, and hot pepper sauce. Stir half of dressing into couscous mixture. Cover and chill mixture and remaining dressing for 1 to 4 hours. To serve, combine salad greens and almonds in a large bowl. Pour remaining dressing over greens; toss to coat. Divide greens among 6 salad plates. Spoon couscous mixture atop the greens.

8 cups mixed greens
1/2 red onion, thinly sliced
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1 cup celery slices
1 can pineapple tidbits
toasted pecans

Place greens on individual plates. Top with onion, peppers, celery and pineapple. Drizzle with Raspberry Vinaigrette; sprinkle with toasted pecans. Serve immediately

Raspberry Vinaigrette:
1/3 cup raspberry preserves
1/4 cup vegetable oil
4 tsp rice wine vinegar
1/4 tsp cider vinegar
1 Tbsp dry white wine
1 tsp prepared mustard
salt and pepper to taste

Place preserves in blender; gradually blend in oil. Add rice wine vinegar, cider vinegar, wine and mustard. Taste, then add salt and pepper as desired. Refrigerate until ready to use.

This salad is so colorful and delicious!

8 cups fresh spinach
1 pint fresh strawberries, hulled and sliced
11 oz can mandarin oranges
1/4 cup julienned red onion

Dressing:
1/2 cup canola oil
1/3 cup sugar
1/4 cup cider vinegar
1 Tbsp. poppy seeds
1 1/2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika

Combine all dressing ingredients and shake well to blend. Arrange spinach on plates, then layer onion, oranges and strawberries. Drizzle with dressing and serve immediately.

Turn this salad into a main course for a special lunch by adding strips of grilled chicken breast.

Romaine lettuce or mixed baby greens
1/2 small red onion, thinly sliced
Feta Cheese crumbles
Glazed pecans

Dressing:
1/2 tsp salt
freshly ground black pepper
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp sugar
1Tbsp chopped fresh parsley
dash Tabasco sauce

Combine dressing ingredients; shake well to dissolve sugar; chill. Lightly toss greens and onion. Add half the feta and nuts. Pour dressing over salad, tossing gently. Place on salad plates and top with remaining feta and nuts. Serve immediately.

1 (10 oz) pkg plain couscous
1/4 tsp black pepper
2 Tbsp lemon juice
3 Tbsp olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onion, sliced
3/4 cup feta cheese, crumbled

Prepared couscous according to package directions, except omit butter and add black pepper to water. In large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese just before serving. Serve in lettuce-lined bowl. Note: to up the vegetable content and color, shredded carrots can also be added.

A simple, but perfect, Spring salad!

1 lb asparagus spears
12 cherry tomatoes, sliced
8 romaine lettuce leaves
1/3 cup prepared Italian dressing
1/4 cup grated or crumbled Parmesan cheese

Cook asparagus spears briefly until crisp-tender, about 3 minutes. Drain; plunge into ice water to refresh. Drain and set aside. Arrange lettuce leaves on 4 plates. Arrange asparagus and tomatoes on top of lettuce (4 spears and 8 tomato slices on each plate). Drizzle with Italian dressing; top with Parmesan cheese.

8 cups spinach
1 red apple, unpeeled and sliced (don’t cut ahead of time; slices will turn brown)
3 green onions, sliced diagonally
6 slices bacon
1/2 cup slivered almonds

Dressing:
1/2 cup vegetable oil
5 Tbsp red wine vinegar
2 Tbsp sugar
1 tsp prepared mustard
salt and pepper to taste

Cook bacon; drain on paper towel and crumble. In same skillet, cook almonds in 1 Tbsp bacon drippings. Stir constantly; they over-brown quickly. Drain on paper towels.

To make dressing: whisk together the oil, vinegar, sugar, mustard, salt and pepper. Refrigerate until ready to use.

Mound spinach on individual plates. Arrange apple slices, onions, bacon crumbles and almonds on top of spinach. Drizzle with dressing and serve immediately.

1/2 cup sliced almonds
3 Tbsp sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup sliced celery
2 whole green onions, sliced
1 (11 oz) can mandarin oranges

Dressing:
1/2 tsp salt
dash pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp sugar
2 Tbsp vinegar
dash of Tabasco sauce

In small pan over medium heat, cook almonds and sugar, stirring constantly until sugar melts and almonds are coated. Watch carefully; they burn easily. Remove onto plate and cool.

Mix lettuces, celery and onion. Just before serving, add oranges and almonds. Toss gently with dressing. Serve immediately and eat the whole shebang! It wilts quickly and leftovers aren’t good.

Mixed salad greens
1 mango, peeled and cubed
1/2 cup dried cranberries
1 pint strawberries, sliced
3 kiwis, peeled and sliced

This is a delicious, gorgeous salad!

Dressing:
1/4 cup red wine vinegar
3/4 tsp salt
1/2 cup quality olive oil
1/2 cup sugar

Garnish:
1/2 cup slivered almonds
1/3 cup sugar

To prepare garnish: Heat almonds and sugar in saucepan over low heat, stirring constantly until sugar melts. Stir until almonds are coated. Remove from heat and let cool.

Combine salad greens, mango, cranberries, strawberries and kiwi in a large bowl. Combine red vinegar, salt, olive oil, and sugar in a separate bowl. Whisk well until emulsified. Pour over salad just before serving. Sprinkle with sugared almonds.

1 lb. mixed baby greens
4 oz. Feta cheese, crumbled
1 pt. strawberries, hulled and quartered
1 c. pecans
1/3 c. sugar

Raspberry Vinaigrette:
2 t. raspberry vinegar
2 T. plain yogurt
1 tsp. Dijon mustard
1 T. honey
3/4 cup olive oil
1 t. chervil, dried
salt and pepper

In a skillet over medium heat, lightly toast pecans. Sprinkle sugar over the pecans and swirl the skillet to coat the pecans with the melting sugar. Watch carefully, this burns easily! Remove pan from the heat and pour pecans out onto plate or non-stick foil to cool. Whisk together the raspberry vinegar, yogurt, mustard and honey. Slowly drizzle in the olive oil, whisking until thoroughly combined and emulsified. Add the chervil and a dash of salt and pepper. To assemble salad, lightly toss the mixed baby greens with the vinaigrette and divide onto chilled salad plates, mounding greens in the center of the plate.Top with strawberries and crumbled Feta, and sprinkle with glazed pecans to finish.

This salad is also makes a stunning presentation served on a large platter instead of individual salad plates. Be sure to dress the greens just before serving so they don’t wilt before you get them to the table for your guests to enjoy!

3/4 cup mayonnaise
1 Tbsp lemon juice
2 cups chopped cooked chicken
2 cups cooked brown rice
1 cup sliced celery
1/2 cup slivered almonds, toasted (divided)
2 Tbsp water chestnuts
1 Tbsp sliced green onions
1/4 tsp kosher salt
Dash pepper, freshly ground

Mix mayo and lemon juice. Add chicken, rice, celery, 1/4 cup almonds, water chestnuts, green onions, and salt and pepper. Mix lightly and chill at least four hours. To serve, place lettuce leaf on chilled plate. Top with salad mixture; sprinkle with toasted almond slices.

4 c. fresh broccoli florets
12 strips bacon, cooked and crumbled
1 small red onion, diced
1/2 c. raisins
1/2 c. sunflower seeds
1/3 c. sugar
1 c. mayonnaise
2 T. cider vinegar

Combine broccoli, bacon, onion, raisins and sunflower seeds. In small bowl, combine sugar, mayonnaise and cider vinegar. Pour over salad and mix.

Tip: Try using golden raisins instead of dark raisins. If the salad is made ahead of time, add the sunflower seeds just before serving so they stay crunchy.

1 (6oz) pkg Mexican cornbread mix
1 (1oz) envelope buttermilk Ranch dressing mix
1 head Romaine lettuce, coarsely shredded
2 large tomatoes, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn
12 oz shredded cheddar/monterey jack cheese
6 slices bacon, cooked and crumbled
5 green onions, chopped

Prepare cornbread according to pkg directions. Cool and cut into 1-inch dice. Set aside. Prepare dressing according to pkg directions. In a large clear glass bowl, layer half each of cornbread, lettuce, and the next 6 ingredients. Spoon half of dressing over top. Repeat layers with remaining ingredients. Top with dressing and a final sprinkle of shredded cheese. Cover and chill at least 2 hours.

1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup sliced green onions
2 Tbsp chopped fresh Italian parsley
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 (15.5-oz) can Great Northern beans, drained and rinsed
1 large tomato, chopped
1 can albacore tuna, drained
Lettuce leaves

In medium bowl, combine oil, lemon juice, green onions, parsley, salt and pepper; blend well. Add beans, tuna and tomato; toss gently. Spoon mixture evenly onto 4 lettuce-lined salad plates. Variation: Instead of chopping the tomato and adding to salad mixture, slice tomato, place slices on top of lettuce leaf, then top with salad mixture. Serve with whole grain crackers or muffins.