- 4 cups cooked rice
- 2 cups cooked macaroni
- 4 hard boiled eggs, chopped
- 1/4 cup onions, minced
- 1/2 cup carrot, finely chopped
- 1 1/2 cup Miracle Whip
- 3 tablespoons yellow mustard
- 1 tablespoon salt
- 1/4 cup sugar
- 2 tablespoon vinegar
- In a large bowl combine rice, macaroni, eggs, onion and carrots.
- In a separate bowl combine dressing ingredients until smooth.
- Pour the dressing over the macaroni and rice mixture.
- Toss to combine thoroughly.
Source: Reprinted in the Cleveland Plain Dealer
- 2 small boxes orange Jello
- 1 large can crushed pineapple, well drained
- 1 cup grated carrots
- Drain the pineapple reserving juice.
- In a 9 x 13 glass dish, combine the pineapple and carrots.
- Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
- Chill well.
Source: Marks family recipe
- 4 medium tomatoes, sliced
- 2 small onions, sliced thinly
- 2-3 tablespoons chopped parsley (dry is fine)
- 2/3 cup oil (traditionally vegetable, but EVOO works too)
- 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
- 1 teaspoon salt
- 2 teaspoons sugar
- Place half of the tomatoes in a 9 inch glass pie plate.
- Add half of the onions.
- Sprinkle on half of the parsley.
- Repeat with the remaining vegetables.
- In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
- Refrigerate several hours.
Source: Elek family recipe
- 4 cups tomatoes, cut into large chunks
- 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
- 1 cucumber, skinned and seeded, cut into large chunks
- 1/2 red onion, chopped
- 1 bunch fresh basil, torn into little pieces
- 1/4 to 1/2 cup good olive oil
- Salt and pepper to taste
- Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 cup canned corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 1/4 cup BBQ sauce
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste.
- Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
- Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
- Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
- 8 oz small pasta
- 8 oz fresh mozzarella, diced
- 4 oz sliced mushrooms
- 2 1/2 oz pepperoni, halved
- 2 1/2 oz baby spinach
- 3 cups diced tomatoes
- 1 large cubanelle pepper, diced
- 1/2 red onion, diced
- 2 oz olive oil
- 2 oz red wine vinegar
- 2 cloves garlic, minced
- 2 tablespoons minced basil
- 1/2 teaspoon Dijon mustard
- Prepare pasta according to package instructions. Drain and allow to cool.
- Place the pasta and the remaining salad ingredients in a large bowl and toss.
- In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs.
- Drizzle over the salad and toss again.