Directions: 

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.

Directions:
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.

Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.

8 ounces bowtie pasta
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or pine nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped

Dressing
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, olive oil)

Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

¼ pound prosciutto, cut into thin strips
1 tbsp chopped fresh basil
3 tbsp white balsamic vinegar
1/8 tsp paprika
1/3 cup olive oil
3 cups seeded and cubed watermelon
16 oz Arugula
½ tsp freshly ground pepper

Brown prosciutto in a small nonstick skillet over medium heat 5 minutes.

Set aside.

Whisk together basil, vinegar and paprika; gradually whisk in oil until blended.

Arrange watermelon cubes over Arugula.

Sprinkle with prosciutto and pepper, drizzle with vinaigrette.

Serve immediately.

1 pound cooked ground beef , drained and rinsed and seasoned with1 pkg taco seasoning
1 large bag Taco flavored Doritos, slightly crushed
Catalina style French dressing, one large bottle
1 head Iceberg lettuce, shredded
4 cups shredded cheddar cheese
1 small red onion, diced
2 large tomato, diced
2 (15 oz) cans light red kidney beans, drained and rinsed

Directions:

1 pound bow tie (farfalle) pasta
1 Tbsp olive oil
¾ cup sour cream
¾ cup mayonnaise
¼ cup lemon juice
1 Tbsp lemon zest
1 Tbsp dill weed
1 pinch cayenne pepper
Salt and pepper to taste
½ cup diced red onion
8 oz frozen peas, thawed
8 oz fully cooked ham, diced
8 oz sharp cheddar cheese, cubed
2 sprigs of fresh dill for garnish

Directions:

12 slices bacon, cooked and crumbled
2 head broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onion
1 cup seedless green grapes
1 cup seedless red grapes
½ cup raisins
½ cup slivered almonds
1 cup mayonnaise
1 Tbsp apple cider vinegar
¼ cup white sugar

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar.

Pour dressing over salad and toss to coat. Refrigerate

1 tablespoon olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice
1 cup water

In a small saucepan, heat oil over medium heat.

Add onion and carrots; cook stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.

Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes.

Stir in lemon juice; season again with salt and pepper.

Serve warm.