My Week at a Glance: Orange and Beet Salad, Carrot Cheese Raisin Slaw, Asian Coleslaw with Pickled Ginger, 1000 Island Dressing

 My week at a glance, fresh salads and dressing recipes. 
Orange and beet salad is one of my favorites, it is a pretty arranged salad.

Orange and Beet Salad
1 can of drained whole beets, sliced
2 Oranges
1/2 Red onion sliced thinly
1/4 C Red wine vinegar
2 T olive oil
Salt and pepper
1/2 tsp dried basil, crushed
Arrange sliced drained beets on serving plate.  Mix together vinegar, oil and basil.  Pour most of it on the beets, and then salt and pepper.  Cut both ends off of unpeeled oranges, and standing them on the flat end, peel off the peel and pith with a small knife.  Cut into rounds and arrange on top of the beets.  Sprinkle with onion, and drizzle on the rest of the dressing.

Raisin Cheese and Carrot Slaw 
3 C grated carrots 
1 large can pineapple chunks, drained (reserve juice in a quart jar), cut into smaller pieces 
1 C dark or golden raisins
1 C shredded white cheese 
1 C real mayonnaise (not Miracle Whip) 
1/2 C plain yogurt 
1/2 C Splenda or sugar
In a quart jar, place reserved pineapple juice, mayo, yogurt and splenda or sugar. Screw on lid and shake until well combined. In a large bowl, put the carrots, pineapple, raisins and cheese.  Top with the dressing, and toss well to combine.  Cover and refrigerate before serving.  Better if made a day ahead. 

Avocado Tomato and Onion Salad
3 Avocados, cut in wedges
3 large fresh tomatoes, cut in wedges
1/2 red onion thinly sliced
Cumin Vinaigrette:
Juice from 1 lime
2 T cider vinegar
2 tsp splenda or sugar
2 tsp cumin seeds
3 T canola oil
salt and pepper to taste
Make vinaigrette earlier in the day, and let it sit at room temp. to combine flavors.  Toss with vegetables right before serving.  

1000 Island Dressing

1/3 C mayonnaise
1/3 C catsup
1 hard boiled egg grated
1/2 yellow onion grated
1/2 tsp Worcestershire sauce
1 tsp steak seasoning, or seasoning blend of your choice, we like Montreal Steak
In a quart jar, place above ingredients, and add enough buttermilk to fill the jar.  Cover and shake to combine.  Better if made a day ahead, and refrigerated. 

Asian Style Coleslaw
 In a large bowl combine:
1 head of Napa cabbage thinly shredded
2 carrots, grated
2 T chopped pickled ginger
Just before serving, top with dressing and toss.
Asian Dressing:
1 T pickled ginger liquid
2 T rice wine vinegar
3 T low salt soy sauce
1 T sugar or splenda
1/2 tsp toasted sesame oil
1 T canola oil
1 clove minced garlic, or 1 T garlic powder

Greek Salad with Olive and Feta

1 bag mixed greens
1/2 C chopped greek olives
1/2 C crumbled feta cheese
3 chopped scallions
1 C Cherry tomatoes sliced thinly
Vinaigrette:
1/4 C wine vinegar
3 T olive oil
juice from one lemon
1/2 tsp oregano crush in your palm to release the oils
1/2 tsp marjoram
coarse salt and pepper to taste