Category: SALADS

AFC Tater Tot Tomato Salad

AFC TATER TOT TOMATO SALAD If you want to be the talk of the gathering, bring this dish. If you want to make more festive the occasion, serve this dish! Family and guests will think it’s fried chicken or shrimp salad! What’s easier, baking some tater tots or peeling, boiling, cutting and cooling potatoes? You…

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Mo Fusilli Springs Pasta Salad

Mo Fusilli Springs Pasta Salad Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette! Makes 17 cups

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HOT DOG MAC SALAD

HOT DOG MAC SALAD Steve said he wanted a macaroni salad for his lunches. I made this one and he loved it. The first night though before work he ate 6 cups! Good thing it made a lot. Yes, there was enough left for his lunches! Makes 16 cups

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AFC Pasta Salad Vinaigrette

AFC PASTA SALAD VINAIGRETTE Family or buffet size pasta salad that will woo your guests. Simple, yet outstanding texture and flavor arrangements! Adding the vegan yeast to the dressing thickens and creates a richer flavored creamy vinaigrette that elevates the experience to special. You’ll be impressed with the result! Makes a lot for picnic or…

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Cherry Coleslaw Chop – GOAT

CHERRY COLESLAW CHOP – GOAT I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it…

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Purple Asian Slaw

PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad – 3-1/2 cups dressing

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Potato Salad For Two

POTATO SALAD FOR TWO Bake up a bunch of potatoes, refrigerate, then make individual potato salads as you want them. This way, the dressing and ingredients don’t get watered down and old-tasting. It’s fresh each time. Thick Lime Cream Sauce is perfect for a mayonnaise substitute. Use your leftover pickle juices to thin the sauce…

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African Fruit Salad

AFRICAN FRUIT SALAD #2 Yes it’s African. What’s the matter with that? Hey, I researched it after the fact of naming it African.  Africans eat dates, pineapples and bananas – there’s a big history there. That’s all the proof I need, that Africans don’t require animals in their diet. They just think they do. It’s…

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APPLE TAPENADE

APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups

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ROASTED BEET SALAD

3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups

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PINEAPPLE COCONUT COLESLAW

PINEAPPLE COCONUT COLESLAW A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant! Makes 2 cups dressing, approx. 7 cups coleslaw

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WILD RICE SALAD

WILD RICE SALAD White and wild rices combined with sauteed onion, crimini mushrooms, green beans and cherry tomatoes. Tossed with a creamy sesame, chocolate and walnut dressing. Spectacular! Off the planet delicious! Makes 12 cups

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SPINACH BENEDICT SALAD

SPINACH BENEDICT SALAD Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make  a Veggie Eggs Benedict, which would require a stove, a toaster and a blender.  When the lights went out at Kirby Manor and I had…

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GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that…

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SHARON’S BAGEL SALAD

SHARON’S BAGEL SALAD English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it! Makes 8 cups

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