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1 cup couscous
Salt-about ½ tsp. for boiling water
2 cloves garlic finely chopped
1 teaspoon olive oil
8 asparagus spears cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in couscous. Cook until
tender, about 10 minutes. Drain and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes.
Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the couscous in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over
the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you
wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

8 oz container Cool Whip thawed
½ cup sour cream
10 oz can mandarin oranges drained
15 oz can pineapple tidbits drained
16 oz jar maraschino cherries drained, patted dry, and cut in half
1 cup mini marshmallows multi-colored or regular
1 cup sweetened shredded coconut

In a large bowl, fold together the Cool Whip and sour cream.
Fold in oranges, pineapple, cherries, marshmallows, and coconut.
Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Garnish the ambrosia salad with mini marshmallow, shredded coconut, and maraschino cherries
before serving (all optional, but they sure make the salad pretty!).
Serve and enjoy.

1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions,
and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches
of oregano. Season to taste and serve.

6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon white vinegar, or fresh lemon juice
1 clove garlic, finely minced or crushed to paste
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoon red onion, finely chopped
2 tablespoons green onions
1/4 cup cooked and crumbled bacon (OPTIONAL)

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of
kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the
pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to
press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard,
vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green
onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if
desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

5-6 cups broccoli florets  1 lb, this was about 2 ½ heads of broccoli for me

1 cup sharp cheddar cheese thicker, not finely shredded 

⅔ cup dried cranberries 

½ cup crumbled bacon

½ cup salted sunflower seeds 

⅓ cup red onion diced into small pieces 



¾ cup mayo I use olive oil mayo 

¼ cup sour cream 

1 ½ Tablespoon white wine vinegar

3 Tablespoons sugar 

¼ teaspoon salt

¼ teaspoon pepper

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Pour dressing over broccoli combination and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away.


¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you’ll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not “bacon flavored bits” with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

How to Store Broccoli Salad

Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.

8 ounces Orzo pasta ½ box
1 tablespoon Extra Virgin Olive oil
4 ounces Pesto Sauce
6 ounces Grape Tomatoes washed and sliced into half
1 cup Red Onion diced
2 ounces Sundried Tomato julienne cut
1 tablespoon Lemon juice
4 ounces Fresh Mozzarella pearls cut into small pieces
Salt & Pepper to taste
Fresh Basil leaves to garnish, torn into small pieces or chiffonade

Cook the orzo according to package directions until al dente. Drain the orzo, mix with extra
virgin olive oil and let it cool.
Add orzo, tomatoes, red onion, sundried tomato, pesto and lemon juice in a bowl.
Season mixture with salt and pepper to taste. Garnish with basil leaves.
Enjoy right away or refrigerate for about 30 minutes until chilled.

1 (5 ounce) package Instant vanilla pudding mix
1/2 cup milk
1 (16 ounce) container Cool Whip thawed
3-4 medium Golden delicious apples, chopped bite-size pieces
5 Snickers candy bars, chopped bite-size pieces
1/2 cup caramel sauce

In a large bowl, stir together the vanilla pudding mix and milk with a whisk.
Fold in the cool whip, with a spatula, until thoroughly combined.
Stir in the chopped apples and snickers candy bars.
Drizzle the top with caramel sauce.
Cover, and chill salad in the fridge 1 hour before serving.
This dessert does need to chill for about an hour before serving. If you want to make sure the
Snickers bars don't get too hard while chilling, just toss them in just before serving.
Feel free to switch up the candy bars you use. This recipe works with just about any chocolate
candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.
You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.

8 ounces rotini

⅓ cup sour cream

⅓ cup mayonnaise

3 tablespoons pickle juice from the jar

1-3 teaspoons hot sauce, such as Frank’s

¼ teaspoon salt

¼ teaspoon ground pepper

½ cup thinly sliced celery

½ cup chopped red bell pepper

½ cup chopped dill pickles

¼ cup finely chopped red onion

3 tablespoons chopped fresh dill

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.


Meanwhile, whisk sour cream, mayonnaise, pickle juice, hot sauce to taste, salt and pepper in a large bowl. Add celery, bell pepper, pickles, onion, dill and the cooked pasta. Toss to coat well. Let stand for at least 10 minutes, stirring once or twice, before serving.

1 cup mayonnaise

1/3 cup sour cream

1 clove large garlic pressed

2 tablespoons lemon juice

2 anchovies finely minced

1 teaspoon Worcestershire sauce

1 pound penne pasta cooked until al dente and rinsed with cool water

6 leaves large Romaine lettuce thinly sliced

1 1/2 cups grape tomatoes

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground black pepper

2 grilled chicken breasts diced

1 1/2 cups croutons

In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

Toss half of the dressing with the pasta and refrigerate for 30 minutes.

Mix in remaining ingredients including the remaining dressing and serve.