Tossed  Salad  with  Lime  Vinaigrette






4 cups torn salad greens

1 small tomato, cut into wedges

1/2 cup sliced cucumber

1/4 cup vegetable oil

1/4 cup lime juice

2 teaspoons granulated sugar

1 teaspoon grated onion

1/2 teaspoon grated lime peel

1/4 teaspoon salt



In a salad bowl, toss the greens, tomato and cucumber.


In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion,

lime peel and salt; shake well.


Pour over salad and toss to coat.


Serves 4






Raspberry  Spinach  Salad






2 tablespoons raspberry vinegar

2 tablespoons raspberry jam

1/3 cup vegetable oil  

3/4 pound fresh spinach, rinsed well and drained

3/4 cup whole toasted pecans, divided

1 cup fresh raspberries, divided

2 large kiwi fruit, peeled and sliced 1/4 inch thick (optional)



With whisk or a blender, blend vinegar and jam.

Add salad oil in thin stream while whisking.

Set aside.


Mix spinach, 1/2 of nuts, 1/2 of raspberries and all of the dressing.


Top salad with remaining nuts, berries and kiwi fruit.


Mix again before serving.


Serves 4 - 6






Veggie  Macaroni  Salad






1 1/2 cups uncooked elbow macaroni

1 pint cherry tomatoes, quartered

1/2 cup chopped green pepper  

1 celery rib, chopped

2 green onions, chopped

1/2 cup Italian salad dressing

1 tablespoon mayonnaise

1/4 teaspoon pepper



Cook macaroni according to package directions.

Drain and rinse in cold water.


In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions.


In a small bowl, whisk the salad dressing, mayonnaise and pepper.

Drizzle over salad and toss to coat.


Refrigerate until serving.

Serves 4







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 Salem's Den  Salem 2004 and Beyond