This is just so cool, it is a Parmesan basket, which you can fill with any type of salad and serve guests. It is so impressive, yet so easy and they will think you have been studying the Julia Child cookbook all week.
Each basket takes about 4 oz of shredded parmesan cheese.
Spread shredded parmesan evenly in heated crepe pan (or small skillet); add chopped nuts, if desired to melted cheese.
Cook over medium-highheat 1-2 min until edges are lightly brown; lift out of pan with spatula.
Invert hot cheese disk over bottom of an inverted custard cup; allow to cool. Fill with salad and serve on salad plate with fancy crackers.

You can make ahead and store between layers of waxed paper in an airtight container at room temperature for up to a week. Also you can add your favorite spice or fresh herbs while melting in skillet. Makes a pretty salad bowl to hold your green salads at Easter lunch.

2 (6 oz) packages fresh baby spinach
2 pints fresh strawberries, sliced
Sesame-Poppy Seed dressing
Toppings: chopped cooked bacon, chopped fresh broccoli, blanced, sugar snap peas, slice red onion, mandarin oranges (drained). You can add any of these toppings, or just use the spinach and strawberries.
Sesame-Poppy Seed Dressing:
1 cup sugar
1/2 cider vinegar
1 tables minced onion
1/2 teas Worcestershire sauce
1/4 teas oil
1/4 cup sesame seeds, toasted
2 tables poppy seeds
Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in seeds; chill 24 hours.

Last night, we had our kids over for Sevy’s 6th birthday party. Our air conditioning is out in the front part of the house,effecting the intire front of the house, including the kitchen, so not wanting to cook, I fixed a taco salad last night and they all went wild over it. Even my son who rarely takes seconds on anything, went back for more. It was just so simple and it was “great” according to my son-in-law. Such a great summer cool dinner and was so easy.

1 lb ground turkey

1 packet taco seasoning

1 and 1/2 head lettuce

2 cans of pinto beans, drained

1 package of cherry tomatoes, sliced in two

4 avocados, diced

1 small onion, chopped and cooked with the turkey

1/2 bottle Catalina drssing (you might want to add a little more, according to your liking). REmember, the meat mixture will add lots of flavor to the salad also.

3 cups small fritoes

2 cups shredded sharp cheddar

Saute meat with onion until done. The turkey is very low in fat, so should not have any to drain off. When cooked, add the packet of taco seasoning. Take of heat and let sit while chopping and mixing the rest of ingredients, except the dressing and meat mixture. Just before serving, add the  dressing and meat mixture to lettuce mixture and serve onto plates. Have hot sauce available to those who might want to add a little extra “zip” to their taco salad.

8 cups of grapes, washed and set to let dry

1 1/2 cups sour cream

1 cup brown sugar

1 cup toasted walnuts or pecans

Mix grapes, nuts and sour cream. Set in fridge for a couple of hours before serving. Sprinkle brown sugar over grape mixture about an hour  before serving. The flavors of this are incredible and make such a light delicate salad to go along with spinach salad, chicken or shrimp salad or pasta salad when serving a trio of salads for a brunch or lunch.

Stir together first 7 ingredients until well blended:

1 (8 oz) container sour cream

1 cup mayonaise

1 tables lemon juice

 1 teas dried basil

1/2 ea: salt & pepper

1/2 teas garlic powder

Layer 1 large head iceberg lettuce, torn (which should be about 4 cups),

 1 (32 oz) package thick bacon slices, cooked and crumbled into a 9×13 dish. (an easy way to cook bacon is to bake in in the oven in a large jelly roll pan at 375 for about 20 minutes or until golden brown. Be careful not to burn, as at the end, it bakes quickly) Take out of pan and place on paper towels to soak up the grease.

3 cups large croutons

Spread the sour cream mixture evenly over the layered lettuce, bacon and tomato. Seal to the edge. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately.

Have torn this recipe out of an old Southern Living and it is one of the salads which I love to prepare for company on a hot summer evening. Serve with a layered ice cream dessert, which I will put on the blog tomorrow.

Process the following ingredients in a blender until smooth:

1/3 cup chopped fresh cilantro

1/2 cup lime juice

1/2 cup olive oil

1/2 cup sour cream

1 teas sugar

1/2 teas ea. salt and pepper

Layer the next 8 ingredients in a 3 qt  glass bowl:

1 16 oz package romaine lettuce, shredded

5 tomatoes, chopped

1 (15 oz) can black bens, rinsed and drained

1 small purple onion, chopped finely

1 (8 oz) package shredded Mexican 4 cheese blend

1 (15 oz) can whole kernel corn with red and green peppers, drained

1 (6 oz) can sliced ripe olives, drained

2 cups creshed tortilla chips

Garnish: fresh cilantro leaves

Pour vinaigrette over salad just before serving and gently toss. Garnish with the cilantro leaves and serve immediately.

Yield: 8 to 10 servings.

ingredients