Caesar Salad Dressing

4-5 cloves of garlic
3/4 cup light olive oil
1/2 cup grated parmesan  cheese
5 Anchovies 
1 tbsp Worcestershire Sauce
Juice of one lemon
2 coddled eggs (boil for one minute)
black pepper and salt to taste
Combine garlic, cheese, anchovies, Worcestershire sauce, and lemon in food processor.  Coddle eggs add to food processor.  Slowly add olive oil while the food processor is running.  Chill before serving.  It will thicken as it chills.

Crunchy Pea Salad

1 10 oz. pack frozen peas thawed
1 Cup diced celery
1 Cup chopped cauliflower 
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 Cup prepared Ranch dressing
Combine all and top with crumbled bacon

Mrs. Shepherd’s Salad Dressing

1 cup sugar
½ cup ketchup
½ cup vinegar
½ tsp pepper
½ cup chili sauce
1 cup salad oil
1 tsp salt
3 garlic buds

Directions:
Mix all ingredients together. Pour into a quart jar and store in refrigerator.
Good for salads, tacos, and beef fondue dip.

Gina’s Spinach Salad

1 bag of spinach
1 container of goat cheese
Raspberries (may be substituted with strawberries or pears)
1 bag of glazed pecans
Honey Dijon Dressing (may be substituted with raspberry vinaigrette)
Directions:
Mix Fruit, spinach, goat cheese, and pecans. Lightly dress. Serve.