1 pound potatoes, peeled and cubed
6 hard-cooked eggs
8 whole baby dill pickles, sliced
1 small onion, chopped
4 radishes, sliced

1 cup Miracle Whip
1 tablespoon 2% milk
1 teaspoon prepared mustard
1/2 teaspoon dill pickle juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.



15 oz. can garbanzo beans
15 oz. can black beans
3 roma tomatoes
1/2 small red onion (less to taste)
1/3 cup cilantro
1 avocado
Optional: bell pepper, jalapeno, corn, etc.

{For the dressing}
1 Tbsp. olive oil
Juice from 1 lime
1-2 cloves garlic, minced
3/4 tsp. cumin
1/4 tsp. salt

Make the dressing: in a small bowl, add all ingredients and whisk to combine. Set aside.
Rinse and drain beans. Add to a medium bowl.
Dice tomatoes, roughly chop cilantro, and finely dice red onion. Add to the beans.
Pour dressing over bean mixture and stir.
Peel and dice avocado. Add it to the salad and lightly toss to combine.
Can serve immediately or chill for at least an hour. (If not serving immediately, you can add the avocado right before serving to prevent it from browning if you wish.)



1 (16 ounce) package fusilli pasta
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley


1.In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2.In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3.In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Original recipe makes 20 servings



1/2 cup mayonnaise or 1/2 cup salad dressing
1/8 cup lemon juice concentrate
3/4 teaspoon sugar
3/4 teaspoon chicken flavor instant bouillon
1 (2 5/8 ounce) package rotini pasta or 1 (2 5/8 ounce) package other pastas, cooked and drained
3 slices bacon, cooked and crumbled
1/2 large tomato, seeded and chopped
1/8 cup green onion, sliced
1 1/2 cups lettuce, thinly sliced


1-Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.
2-Combine rotini, bacon, tomato, and green onion.
3-I recommend waiting until you are ready to serve before mixing in the lettuce.




1 tablespoon sugar
1 tablespoon white vinegar
1/4 teaspoon salt
Dash ground black pepper
1 medium carrot
1 medium cucumber
1/4 cup chopped red bell pepper
1 green onion with top, thinly sliced
1. In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Whisk; set aside.

2. Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber.

3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately.

Yield: 4 cups

Barbecue Chicken Cobb Salad



1 package (16 ounces) iceberg lettuce salad mix
1 large cucumber
1/2 small red onion
1 avocado, peeled
2 medium tomatoes, seeded
3/4 cup (3 ounces) shredded cheddar cheese
1 pound boneless, skinless chicken breasts
Salt and coarsely ground black pepper
1/2 cup barbecue sauce
3 slices bacon, crisply cooked, drained and crumbled (optional)
1/2 cup ranch salad dressing
1.Place lettuce in Simple Additions® Round Serving Bowl. Score cucumber using Zester/Scorer. Cut cucumber in half crosswise and remove seeds using The Corer™. Slice cucumber and onion using Ultimate Mandoline fitted with v-shaped blade; cut cucumber slices in half using Chef’s Knife. Using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Dice avocado and tomatoes using Chef’s Knife. Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center. Cover; refrigerate salad until ready to serve.
2. Prepare grill for direct cooking over medium coals. Cut chicken into 1-inch cubes; thread onto four 12-inch skewers and season with salt and black pepper. Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally with BBQ Tongs and brushing with barbecue sauce using BBQ Basting Bottle. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and remove from skewers.
3. Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.

Yield: 8 servings of

Strawberry Spinach Salad




1 lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds


1/2 medium cucumber
1/4 small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
1/4 cup (50 mL) sliced almonds, toasted
1. For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.
2. Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.
3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.
Yield: 10 servings of 1 cup