Honey Dressing

2/3 c sugar
1 t dry mustard
1 t paprika
1 t celery seed
1/4 t salt
1/3 c honey
5 T vinegar
1 T lemon juice
1 T grated onion
1 c salad oil

blend well, serve over spinach w/ lettuce, avocado, mandarin oranges, red onion slices

Grandma Packer's Spinach Salad and Dressing

Dressing:
1/3 c red wine vinegar
3/4 c oil
1/2 c sugar
3 or 4 green onions
3/4 tsp salt
3/4 T poppy seeds
1/3 t dry mustard

Salad
2 bunches romaine or spinach
2 cans mandarin oranges
1 pkg mushrooms
red onion rings
1 bottle bacon bits
candied almonds

Eddie Johnson’s Homemade Ranch Dressing (that Craig likes on everything)

Combine:
1 qt. buttermilk
1 qt. mayonnaise
1/2 t. garlic salt
2 t. accent
2 t. parsley flakes
1 t. salt
1/4 t. pepper
1 t. onion salt
1 t. celery salt

Caesar Dressing

Combine:
½ C. olive oil
1 t. salt
12-15 finely cut, oil packed, flat fillet anchovies
1 t. freshly ground pepper
2 T. lemon juice
1 egg
½ to ¾ C. freshly grated Parmesan
cheese

Southwest Chicken, Black Bean & Cilantro Salad

In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
¼ cup sliced black olives (jalapeno flavored, optional)
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture:
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6.

Café Rio Tomatillo Dressing

Combine & refrigerate 2 hours::
1 buttermilk ranch dressing packet
1 C. mayonnaise
1 C. buttermilk
¼ jalepeno without seeds, chopped
1 tomatillo, husk removed and diced
½ bunch cilantro
1 clove garlic
juice of 1 lime

Texas Cole Slaw

Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar

Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed

Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.