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Ingredients

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Ingredients

2 tablespoons extra-virgin olive oil
1 cup shredded red cabbage
1 small carrot, shredded
1/2 yellow squash, thinly sliced
1/2 red bell pepper, diced
1/2 small onion, sliced
1/2 cup red wine
1/4 cup sliced almonds
1/4 cup chopped walnuts
2 fresh peaches – pitted, skinned, and sliced
4 cups mixed baby greens
1/4 cup raspberry vinaigrette

Directions

Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.

While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.

Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.

Ingredients

1 (16 ounce) package tri-color pasta
2/3 cup olive oil
3 tablespoons white wine vinegar
1/4 cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Directions

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.

In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Ingredients

1 medium head cabbage, chopped
1/2 head iceberg lettuce – rinsed, dried, and chopped
1 green bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 (20 ounce) bottle ketchup
1 cup white wine vinegar
1 cup white sugar
1 tablespoon ground cayenne pepper
1 tablespoon hot pepper sauce

Directions

In a saucepan, combine the vinegar and sugar; cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.

In a large bowl, combine cabbage, lettuce, bell pepper, onion, tomatoes, ketchup, cayenne pepper and hot sauce. Mix and pour cooled vinegar and sugar mixture over slaw. Toss and serve chilled.