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Ingredients

2 carrots, shredded
2 stalks celery, diced
2 green bell peppers, diced
1 cucumber, cleaned and diced
2 tomatoes, chopped
1/2 red onion, chopped
3/4 cup shredded Monterey Jack cheese
1 (.7 ounce) package dry Italian-style salad dressing mix
1/8 cup balsamic vinegar
1/8 cup white wine vinegar

Directions

In a large bowl, combine the carrots, celery, bell peppers, cucumbers, tomatoes, onion and cheese.

Prepare the dressing according to the directions, however substitute 1/8 cup balsamic vinegar for half of the white wine vinegar the directions ask for. Drizzle the dressing over the vegetables until well coated and toss. Chill for 30 minutes and serve.

Ingredients

1/4 cup aged balsamic vinegar
1/4 cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar (optional)
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
1/4 cup thinly sliced red onions
4 cups chopped fresh spinach (optional)

Directions

Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.

When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Ingredients

1/2 cup Marsala wine
2 tablespoons honey
2 cloves garlic, minced

Directions

In a shallow dish combine Marsala wine, honey and garlic.

Marinate chicken for at least 3 hours, or overnight.

Ingredients

1 small head red cabbage, shredded
1 apple, cored and diced
3 teaspoons salt, divided
1 tablespoon lemon juice
1/2 cup water
1 tablespoon butter
1 small onion, chopped
1/8 teaspoon ground black pepper
1 tablespoon wine vinegar
1 pound kielbasa sausage, cut into 1 inch pieces

Directions

Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.

In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.