Bruschetta Salad

1 loaf dense bread cut into cubes
1-2 red, orange or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 c. fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes (or broil). Not quite croutons (you have to be patient with this), but toasted on the outside. Meanwhile put all veggies and cheese in a bowl. Pour dressing over top of veggies and cheese to marinate. Add bread and mix right before serving. Very good!
I got this recipe from my friend Jenny and Ivory Home cook book.

Grilled Greek Chicken Salad

Dressing ingredients:
2 (8 oz.) chicken breasts, boneless and skinless
2 Tbsp. garlic, crushed
1 Tbsp. parsley, chopped
2 Tbsp. olive oil
1/2 tsp. cracked black pepper
juice from 1/2 lemon
1 Tbsp. fresh oregano, chopped
2 Tbsp. red wine vinegar

Combine all of the above ingredients (except for the chicken) and chill for 1-2 hours.

Salad ingredients:
1/2 c. Roma tomatoes, chopped
1/2 cucumbers, cleaned and cubed
1/4 cup red onion, sliced
2 cups baby spinach, raw
1/2 cup feta cheese, crumbled

Take 1/2 of the dressing, along with the chicken and place in a zip lock bag. Refrigerate for 1-2 hours. Cook chicken over grill and cut into strips.
Toss remaining dressing with the salad ingredients, except feta, and split onto two plates. Top with feta and chicken. This recipe if from KSL.com

Simple Spinach Salad

1 bag of spinach leaves
crumbled feta cheese
1/2 red onion chopped
6-8 strips of bacon cooked and crumbled
a bunch of little tomatoes

Serve with a vinegrette. From me.

Strawberry and Spinach Salad

1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 Tbsp. minced green onion
1/2 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 Tbsp. sesame seeds

Wash strawberries; remove green caps. Wash spinach and remove large tough stems. Tear large leafs into smaller pieces. Drain. In a medium bowl combine remaining ingredients and whisk together. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss. Serve immediately.

Green Bean Salad

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced separated into rings
2 Tbsp. red wine vinegar
2 Tbsp. canola oil
2 Tbsp. minced fresh oregano
2 Tbsp. fresh parsley
1/8 tsp. salt

Mix altogether and serve, Allow a little time to let marinate before serving. This recipe is from Taste of Home Magazine.

Chicken Salad

Everything needs to be cold before mixing.

1 (12 oz.) bag of shell-roni, cooked and chilled

2 lbs. chicken tenders or chicken breasts, broiled, cooled, and cut into bite-size pieces.

2 bunches of green onions, sliced- use a lot of the green.

2 (20 oz.) cans pineapple tidbits, drained and chilled

4 cups of chopped celery, chilled

2 lbs. red grapes, chilled

2 handfuls sliced almonds

Mix all ingredients together. Add dressing and mix just until covered. You may not need all the dressing.

Dressing:

Mix 1 cup milk with 1 Tbsp cider vinegar and set aside for 5 minutes.

1 1/2 cup sugar

3/4 cup buttermilk (the recipe above)

2 1/4 cups mayonnaise (not miracle whip)

6 Tbsp. cider vinegar

This recipe is great for bridal or baby showers, as well. A good "presentation" is to serve on a red-leaf lettuce leaf and serve with a roll. (Orange rolls are great with this salad).

Aunt Laura's Spinach and Swiss Salad (from the Ivory Favorites Cookbook)

1 large head of iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 cup sliced mushrooms
3/4 cup grated or small cubes Swiss cheese
1/2 pound bacon, cooked and crumbled
1 cup cottage cheese, drain off liquid in small colander
croutons

Dressing:
1 cup sugar
2 tsp. dry mustard
1 tsp. salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 Tbsp. poppy seeds

Mix together dressing ingredients in a blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. This makes more dressing than you need for one salad. It makes a lot! I just add the dressing right before serving to avoid sogginess.