Green Jacket Salad

This salad is a recipe I adopted from my friend Kathleen's family. This glorious salad tastes like the love child of Greek and Italian dressing. I am unsure why the salad is called "Green Jacket", but if you wanna ask Kathleen, I'll give you her number. 

Serves 6 - 8

(I double the recipe)

What You Need...

1 Head of Lettuce

1.

3 Green Onions, Chopped

2.

1 Cup of Cherry/Grape Tomatoes, Cut in Halves

3.

1/4 Cup of Olive Oil

4.

1/8 Cup of Red Wine Vinegar

5.

1 Tsp Season Salt

6.

1 Tsp Accent (If You don't Know what This is, its a Flavor Enhancing Spice) 

7.

1 Tsp Dry Parsley

8.

1/2 Tsp Oregano

7.

Staceys Pita Chips, Plain Flavor

7.

Shake Together the Olive Oil, Vinegar, Seasoning Salt, Accent, Oregano and Parlsey for the Dressing 

1.

Wash and Chop Lettuce, Put into Salad Bowl

2.

Add Tomatoes, Green Onions, and a Couple of Crunched Up Fist Pulls of Staceys Pita Chips (They Act as Croutons)

3.

Pour Dressing and Toss

4.

How To Prepare...

Asian Shrimp Salad

The beauty of this salad is that it can be used with shrimp, chicken or neither at all for vegetarians. Talk about food that is good leftovers, this one is good 3 days after. Now I can make this pretty darn well, but if you want it done the right way, visit my mother...

Serves 8 - 10

What You Need...

2 - 3 Cups of Chopped Cooked Shrimp

1.

1 Head of Cabbage (Or Two Bags)

2.

1 Green Onion

3.

1/2 Bag of Slivered Almonds

4.

1 Pack of Sunflower Seeds, NO SHELL (This should be implied)

5.

3/4 Cup of Canola Oil

6.

4 1/2 Tbsp Rice Wine Vinegar

7.

1 Pack of Uncooked Raman Noodles, No Seasoning Packet Needed

8.

4 1/2 Tbsp Sugar

9.

2 Tsp Salt

10.

1 Tsp Pepper

11.

How To Prepare...

Crush Raman Noodles and Add them to a Medium Skillet over Medium Heat Along in 3 Tbsp Olive Oil

1.

Once Noodles Have Browned (Browned, NOT Burned), Add Almonds and Sunflower Seeds Until Brown (The Almonds will Burn if You do them the same Time as the Raman Noodles)

2.

Combine the Cabbage, Green Onions, Shrimp and Raman/Almond/Seed Combo into a Mixing Bowl

3.

Whisk Canola Oil, Sugar, Vinegar, Salt and Pepper Together for the Dressing

4.

Coat Salad in Dressing, Toss Together and Bon Appetite! 

5.

Wild Rice Salad

Aren't the best kind of "salads" used with no lettuce? I first tried wild rice salad at Wild Thyme in Highlands, NC and I've been changed ever since...

What You Need...

Box of Wild Rice

1.

3 Stalks of Celery, Finely Diced

2.

1/2 Package of Slivered Almonds

3.

1/4 Cup of Dried Cranberries (Optional)

4.

3/4 Cups of Canola Oil

5.

4 1/2 Tbsp Rice Wine Vinegar

6.

4 1/2 Tbsp Sugar

7.

2 Tsp Salt

8.

1 Tsp Pepper

9.

How To Prepare...

Cook Wild Rice According to Box Instructions, Make Sure Water is Absorbed

1.

While Rice is Cooking, Brown the Almonds in a Medium Skillet over Medium-low Heat

2.

After the Rice is Cooked, Transfer to Dish and Add Browned Almonds, Celery and Cranberries if Using

3.

In a Separate Bowl or Container Whisk the Canola Oil, Vinegar, Sugar, Salt and Pepper Together for the Salads Dressing

4.

Pour Dressing onto Rice Mixture and Put in Fridge to Chill

5.

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