6 Granny Smith apples —Gala I think used last night???
6 king size Snickers candy bars
16 ounce container Cool Whip®
1/2 cup chopped peanuts (no peanuts used last night)
1 (4-serving-size) box butterscotch pudding (vanilla instant pudding used last night)

Chop apples and candy bars. Toss apples and candy together. Mix pudding mix and cool whip together. Fold in apple and candy bar mixture. Sprinkle nuts on top. Serve cold.

Salad will only keep for one day before starting to separate.

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1/2 cup safflower oil or extra-virgin olive oil
4 oz. crumbled blue cheese
1/2 cup cider vinegar
1 tsp. garlic salt
Freshly ground black pepper, to taste
Minced fresh tarragon or basil (optional)
 
 
 
(If desired, just before serving, remove amount of dressing you think you’ll be using and add 1 Tblsp. of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs loose their fresh taste and get mushy.)

 
 
To make dressing, combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic salt and ground black pepper.  Taste and add more oil or vinegar or garlic salt, as needed.

 
Recipe by Cathy Thomas – Orange County Register.
 

In memory of my dear Aunt Kit ….a true fellow recipe addict!

Cucumber Salad

1 c. mayonnaise or Miracle Whip
1//4 c. sugar
4 tsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt
4 medium cucumbers, pared and sliced
3 green onions, chopped (I use Sweet Vadalias)

Combine mayo, sugar, vinegar, dill weed and salt.  Set aside.  Combine cukes and onions.  Add dressing to vegetable mixture and chill at least one hour.

COLUMBIA RESTAURANT 1905 SALAD DRESSING

1/2 c. extra-virgin Spanish olive oil
4 garlic cloves, minced
2 tsp. dried oregano
1/8 c. white wine vinegar
Salt and pepper, to taste

Mix olive oil, garlic and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper.  For best results, prepare 1 or 2 days in advance and refrigerate.

4 potatoes
4 slices bacon
1 Tbsp. flour
2 Tbsp. sugar
1/3 c. water
1/4 c. white wine vinegar
1/2 c. green onion, chipped
Salt and pepper

Cook potatoes until tender, but still firm (about 15 minutes).  Drain, cool and chop.  Fry bacon in a large, deep skillet until brown and crispy.  Remove from pan and drain on paper towel.  When cool, crumble.

Add flour, water, sugar and vinegar to the skillet and cook in the reserved fat on medium heat until thickened.

Add bacon, potatoes and green onion; stir to coat.  Season with salt and pepper and cook until heated through.  Serve warm.

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com
http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html