EASY SALAD

Slice about 6 cucumbers into rounds (if you use English cukes you won't have to skin them first) Slice 3 Walla Walla sweet onions into rings, or those purple ones can be used. Slice in half 2 baskets of cherry tomatoes. Slice up fresh mushrooms,
if you like them. Arrange in a big bowl, pour balsamic vinegar and oil over the whole thing, and let marinate over night. This is my hubby's favorite salad, plus it is so colorful.

3-BEAN SALAD
1-lb. cut green beans
1-lb. cut wax or yellow beans
1-15 oz. dark red kidney beans
½ C. chopped onion
½ C. chopped celery
¼ honey
½ C. vinegar
½ C. olive oil
1 tsp. salt (optional)
½ tsp. pepper (optional)

Drain and combine beans. Add green pepper, onion, and celery. Combine sugar, vinegar, and salad oil; pour
over vegetables. Add salt and pepper. Toss and chill overnight. Before serving, toss to coat beans. The flavor
of this salad seems to improve each day after it is made.

CALAMARI SALAD

½ pound calamari
½ teaspoon cayenne pepper
1 teaspoon lemon peel
1 tablespoon garlic powder
¼ cup flour
3 tablespoons soy sauce
1 tablespoon mirin (or rice wine vinegar)
½ a red onion (cook or leave out)
1 bunch green onions
1 bunch chives salad greens
your favorite oil and vinegar dressing

Cut calamari into ¼ inch strips rinse and place in small bowl, add soy and mirin, put in refrigerator for about 2 hours. Make salad of greens, onion, chives(save a few for garnish) in a small bowl, mix flour, cayenne pepper, black pepper, lemon peel. Drain the marinade from the calamari. In a hot pan add 3 tablespoons of vegetable oil; dredge the calamari in the flour mixture. When pan is about smoking, fling in the squid, cook for about 1 ½ minutes then turn and cook for another 1 ½ mins. Add dressing to salad, serve in individual bowls and add calamari on top, garnish with chives and the green onion tops.

SPRING SALAD

1 cup green beans
1 cup diced carrots
1 cup peas (use thawed frozen)
1 cup garbanzo beans
1/4 cup chopped celery
1/4 cup chopped onion ( I prefer purple onions)
1/2 chopped green pepper

Dressing:
1 cup sugar or 1/4 honey
1/4 cup olive oil
1/4 cup vinegar
1/2 teaspoon paprika

Mix and let marinate in refrigerator till chilled.

STRAWBERRY-SPINACH SALAD

1/2 cup pecans
1 (10-ounce) package fresh spinach
1 1/2 cups sliced fresh strawberries
Poppy Seed Dressing

Spread pecans in a shallow pan. Bake at 350° for 5 to 7 minutes until toasted. Cool. Combine pecans, spinach, and strawberries in large bowl; serve with Poppy Seed Dressing. Yield: 6 servings.

Poppy Seed Dressing:
3/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon grated onion
1 cup olive oil
1/3 cup cider vinegar

Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill. Yield: 1 1/2 cups.

FETTUCCINE WITH ARTICHOKE SALAD

1 16oz of Fettuccine
1 14 oz can of Artichoke hearts drained and chopped
1/3 cup of chopped fresh Cilantro
2 tbls. Chopped fresh Oregano
2 tbls. Minced Garlic
1/2 cup olive oil
1/2 tsp. Pepper (optional)
1 to 3 cups Goat or Feta cheese

Cook fettuccine according to package: drain. Keep warm and set aside. In large skillet over medium high heat
melt butter and add artichoke hearts, cilantro, oregano, garlic and pepper. Cook, stirring for several mins.
Until ingredients are combined and mixture is hot. Pour over warm pasta and toss to coat evenly. Sprinkle with Cheese.

VINAIGRETTE
6 TBSP. OLIVE OIL
2 TBSP. WHITE WINE VINEGAR
1 LARGE CLOVE GARLIC (MINCED) (more to taste)
2 tsp. basil or fresh to taste
1/4 tsp. oregano or fresh to taste
Salt and pepper to taste.