Monthly Archives: August 2013

Chef’s Salad

This salad is just like a tossed salad with cheeses and cold meats added to the lettuce and vegetables. The salad is usually the size of a dinner plate.

My family loves green leaf lettuce, romaine lettuce, red leaf lettuce, fresh spinach, red onions (sliced), cucumbers, radishes, tomatoes, carrots, and dried sunflower seeds, topped with grated cheddar and Monterey Jack cheese. We also add different kinds of cold meats chopped up, such as chicken, roast beef, or turkey. Finish it off with your dressing and croutons.

Egg Salad

5 hard boiled eggs
1/2 tsp salt
1/8 tsp pepper
1/4 cup plain yogurt
1/4 cup mayonnaise
optional: 1/8 cup each of celery and onion, finely chopped

Peel eggs – separate white from yellow. Chop the egg white. Add celery and onion, if desired. Whisk the yellow, salt, pepper, yogurt and mayonnaise together. Mix everything together and chill.

Fruit Smoothie

Use your favorite fresh or frozen fruit, orange sections, blueberries, strawberries, or 1/2 cup orange juice.

In a blender, combine:
1/2 cup water
3 to 6 ice cubes
1/2 cup vanilla yogurt
1/3 cup fruit or 1/2 cup orange juice

Blend until smooth and thick and pour in glass. Add a straw and serve.