Ranch  Spinach  Salad






1 package (6 ounces) baby spinach

1 small sweet red pepper, julienned

1/2 cup shredded pepper Jack cheese

1 can (2 1/4 ounces) ripe black chopped olives, drained

1 green onion, finely chopped

1/3 to 1/2 cup ranch salad dressing



In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion.


Add dressing; toss to coat.


Serves 6






Fiesta  Potato  Salad






6 cups cooked cubed peeled potatoes

1 1/2 cups (6 ounces) shredded cheddar cheese

2/3 cup black beans, rinsed and drained  

2/3 cup chopped sweet red pepper

1/2 cup thinly sliced celery

1/3 cup thinly sliced green onions

1 to 2 teaspoons minced fresh cilantro

3/4 cup ranch salad dressing

1/2 cup chunky salsa

1/2 teaspoon salt

lettuce leaves (optional)



In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro.


In a small bowl, combine salad dressing, salsa and salt.

Pour over potato mixture and toss to coat.


Cover and refrigerate for at least 1 hour.


Serve in a lettuce lined bowl if desired.



Serves 12 - 16






Nectarine  and  Beet  Salad






2 packages (5 ounces each) spring mix salad greens

2 cups sliced fresh nectarines

1 can (13 1/4 ounces) sliced beets, drained 

1/2 cup balsamic vinaigrette

1/2 cup crumbled feta cheese



In a large salad bowl, combine the greens, nectarines and beets.


Drizzle with dressing and toss gently to coat.


Sprinkle with cheese.



Serves 8







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 Salem's Den  Salem 2004 and Beyond