Cilantro Lime Dressing

1 cup yogurt
2 T olive oil
2 T Grated lime Rind
1 T freshly chopped Cilantro
Salt and pepper to taste

blend in blender.  refridgerator for at least 2 hours

Strawberry Dressing for salad

1 cup Red Wine Vinegar
1 cup Olive oil
4 Fresh Strawberries
1/2 tsp Salt
1/4 cup Sugar

Blend in blender.  Put in Refridgerator for at least 2 hours.

Dill Dressing

1 cup plain yogurt

1 T olive oil

2 T Lemon Juice

1/2 tsp Grated Lemon rind

1 T Fresh Dill (chopped)

Add water if too thick.  Let sit in refridgerator for at least 2 hours.

7 layer mexican salad

Salad:
1 box of Jiffy cornbread
2 cups of chopped romaine lettuce
1 can of black beans rinsed and drained
1 can of corn drained
1 orange bell pepper diced
1 cup tomatoes diced
1 cup shredded low-fat cheddar cheese
2 stalks chopped green onions for garnish
Dressing:
1 avocado
1/4 cup cilantro
1/2 jalepeño
2 limes (juice)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic salt

Directions

Dressing:

• Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.

Seven-layered salad:

1. Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread.
2. Add half of the romaine lettuce on top of the cornbread for the second layer.
3. Next, add half of the black beans.
4. On top of the beans, add half of the corn.
5. After the corn, pile on half of the bell peppers.
6. Following the bell peppers, sprinkle half of the tomatoes on top.
7. Toss half of the cheddar cheese on top of the tomato layer.
8. Drizzle half of the dressing onto the salad.
9. Repeat steps 2 through 8.
10. Finally, place the green onions on top of the salad and enjoy!

Serves 8.

Creamy Tomatillo Dressing

1 packet dry Ranch salad dressing mix
1 c. mayonnaise
1 c. milk
2-3 tomatillos, remove husk, cut in 1/2
1 bunch of fresh cilantro (cut off most of stems)
1 generous tsp of minced garlic
juice of 1 lime (I use two!)
1 jalapeno ( remove the seeds)
Put it all in the blender and BLEND! Refrigerate.

Strawberry & Feta Salad

1 cup slivered almonds

2 cloves garlic, minced1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Emily's salad dressing

From the kitchen of Sis. Bench from her daughter Emily

1 pkg dry Italian salad dressing mix
2/3 cup orange juice (no pulp)
4 T Red wine vinegar
4 T Sugar (mix with vinegar until dissolved)
1/3 cup Olive Oil
1/3 Cup Vegetable Oil
Shake well and serve over a green salad...
Ideas to add to salad
Fresh apple slices, purple onions sliced thinly, canned pears, dried cranberries, sliced almonds.

Toss salad with dressing.

Green Salad with Vinaigrette Dressing

Recipe By: Faith & Hailey Connors

Ingredients
Iceberg Lettuce
2 T Red Wine Vinegar
Romaine lettuce
6 T Olive Oil
Grape Tomotoes
1 t mustard
Croutons
Salt and pepper
Parmessan cheese shavings

Directions
Wash lettuce very well and dry throughly!
To make dressing add vinegar, oil and mustard, salt and pepper to a Mason Jar and shake until mixed.
Toss Salad with dressing, add croutons, shave parmessan cheese with a peeler to top.