Roasted Cauliflower leaves

1. Take the leaves from a head of cauliflower and rinse them. Pat or shake dry and put in a bowl.

2. Drizzle olive oil over them and sprinkle salt, pepper, garlic powder, dill weed, and/or any other spices you'd like to try.

3. Roast in 400 degree oven for 10-20 minutes.

4. The longer they cook, the more they become like chips you can just eat like any other chip. Less cooking time, you can just treat like a warmed salad green of any kind and add nuts, dressing, etc.

Strawberry salad

Romaine or other lettuce/greens

Strawberries, avocado, pecans, feta cheese, other toppings as desired

Dressing: 

1/4 c olive oil

3 T. sugar

2 T. honey

2 T. cider vinegar

2 t. lemon juice

1/4 t. salt

1. Whisk dressing ingredients in a small bowl. 

2. Divide lettuce among bowls or plates and top with sliced strawberries, dressing, etc. 

Blueberry, corn, and Feta Salad

3-4 cups sweet corn, cooked
1-2 T. olive oil
3 T. balsamic vinegar (white if you don't want the corn to take on the darker color)
1 T. chives, plush garnish
1/2 t. salt
1/4 t. pepper
1 cup blueberries
1/2 cup crumbled feta cheese

Whisk oil, vinegar, chives, salt, and pepper. Toss with corn. Fold in blueberries and feta and chives, if desired.

Crunchy Ramen Salad

Ingredients:

-- 1 tablespoon olive oil
-- 1/4 cup slivered almonds
-- 1/4 cup sunflower kernels

-- 1 package (10-14oz) coleslaw mix
-- 3-5 green onions, chopped (about 1 1/2 cups)
-- 1/2 medium sweet red pepper, chopped

-- 2 to 3 tablespoons cider vinegar
-- 1/8 cup sugar
-- 1/8 teaspoon pepper
-- 1 package (3 oz) chicken ramen noodles
-- 2 to 4 tablespoons olive oil

Directions:

In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.

In a large bowl, combine coleslaw mix, green onions, and red pepper.

In a small bowl, whisk together the vinegar, sugar, pepper, contents of ramen seasoning packet, and remaining oil (or can just use the coleslaw dressing packet that comes with the mix). Pour over salad; toss to coat.

Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds, and sunflower kernels. ("Yes, the noodles especially do get weird the longer they soak in the dressing" -Paul)

Strawberry Corn Salad

Ingredients:

- 3 to 4 ears very fresh white sweet corn (or 11oz can white sweet corn, drained)
- 1 pint fresh strawberries, hulled and sliced (probably needs 2 T maple syrup to help sweeten)
- 1/2 cup fresh basil, minced (try spinach instead)

- 2 tablespoons gourmet sunflower oil (or extra-virgin olive oil)
- 3 tablespoons white balsamic vinegar (or rice wine vinegar, or other mild clear vinegar)
- 2 teaspoons poppy seeds
- 1 teaspoon white pepper (or extra-fine ground black pepper)

Directions:

In a large bowl, cut the kernels from the cobs, tossing to break apart. Stir in strawberries and greens. 

In a small bowl, whisk together remaining 4 ingredients until well combined.

Toss corn, strawberries, and basil with dressing. Serve immediately.

Grilled Corn Salad

Notes from Paul: needs more herbs (maybe Italian seasoning) or be sure to use fresh herbs. Only keeps in the fridge for a couple of days.

Ingredients:

- 4 ears sweet corn, shucked (or 3 cups of corn)
- 2 tablespoons butter
- 1 large vine-ripened tomato, seeded and chopped
- 1 avocado, chopped
- 1/2 small red onion, minced
- salt and pepper

- 1 small shallot, chopped
- 1 garlic clove
- 1 teaspoon honey
- salt and pepper
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil

Directions:

Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn. Grill until lightly charred. (You can skip the grilling if desired, and just heat frozen corn kernels to room temperature.)

Cut kernels off cob once cool enough to handle. Place kernels in a large bowl. Add tomato, avocado, and red onion. Season with salt and pepper.

In a food processor or blender, combine the shallot, garlic, honey, salt, pepper, basil, and lemon juice. Pulse to combine. Slowly stream in the olive oil while processing. Taste and adjust seasonings as needed. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.

Broccoli Salad

Ingredients:

- 4.5 cups fresh broccoli florets
- 3 cups chopped sweet red pepper
- 10 bacon strips, cooked and crumbled
- 1/3 cup sliced green onions
- 1/4 cup chopped pecans

- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- dash of pepper

Directions:

In a large bowl, combine the first 5 ingredients.

In a small bowl, combine the last 3 ingredients until smooth.

Pour dressing over broccoli mixture; toss to coat.

Cover and refrigerate until serving.

Chocolate Salad (a.k.a. Caramel Apple Salad)

I found this recipe when our church choir was having an end-of-the-year salad party. Not being a huge fan of salads myself, but loving to make desserts, I figured there had to be a recipe out there somewhere for chocolate salad -- and here it is. The recipe makes a large quantity and it doesn't keep well for more than a day or so, so keep that in mind when deciding whether to make a full recipe. If preparing this recipe for a potluck, it's also wise to put a note on the serving dish indicating that it is chocolate salad and NOT potato salad, which it resembles quite a bit.

Ingredients:

- 1 package (5 oz) instant vanilla pudding
- 1 cup milk
- 1 container (12 oz) frozen Cool-Whip, thawed
- 6 apples, peeled, cored, and chopped
- 6 Snickers bars (2.16 oz each), chilled and sliced
- 1/4 cup seedless grapes (optional)

Directions:

Combine the pudding mix with the milk. Blend in the Cool-Whip.

Add the apples, candy bars, and grapes (optional). Mix together and refrigerate until chilled.