Matt Johnson Outdoors
Matt Johnson Outdoors
Summer White Pear Salad
Janet Mega

8 cups of Romaine Lettuce broken up
1 package of shredded Swiss cheese
1 cup of cashews
1/4 cup of craisins
1 pear chopped
1 apple chopped


1/2 cup white sugar
2 tsp. of instant onion
1/2 T. salt
1/3 cup lemon juice
1 tsp. Dijon mustard
2/3 cup oil

Combine all dressing ingredients adding the oil slowly at the end.  
Mix salad ingredients and toss with dressing just before serving.  A
yummy summer salad!

Apple-Salmon Salad
Jeff "CrappieMagnet" Heaslip


3 tablespoons sour cream
2 1/2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8  teaspoon white pepper
1/4 cup whipping cream,whipped


2 pkgs.(4.5 ounce pkg.) smoked salmon,skin removed,broken into
bite-sized pieces
1 medium green apple,unpeeled,chopped
1 medium seedless cucumber,chopped(1 cup)
1/4 red onion,chopped
4 cups mixed salad greens

In a medium mixing bowl,combine all ingredients except salad
greens,stir gently to mix.

In a small bowl,combine all the dressing ingredients,except
whipped cream. Mix well. Gently fold in the whipped cream until
well blended.

Pour dressing over salad mixture. Toss gently to coat. Divide salad
greens evenly onto serving plates. Spoon salmon mixture evenly
onto greens.

This recipe can be made with leftover poached or grilled salmon
that has been flaked into bite-sized pieces.

Ranch Potato Salad
Jeff "CrappieMagnet" Heaslip

6 medium potatoes( 3 1/2 pounds ) cooked,peeled and sliced
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1 cup Hidden Valley Original Ranch Dressing
1 tablespoon Dijon mustard
2 hard-cooked eggs,finely chopped

Combine potatoes,celery,onions,parsley,salt and pepper in a large
bowl. Stir together dressing and mustard in a small bowl. Pour over
potato mixture and toss lightly. Cover and refrigerate several
hours. Sprinkle with eggs and paprika.

Fresh Cucumber Salad
Jeff "CrappieMagnet" Heaslip

2 medium cucumbers, unpeeled ( about 1 1/2 to 1 3/4 pounds )
2/3 cup seasoned rice vinegar
1/3 cup Wesson Canola oil
1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/3 teaspoon sugar
pinch of pepper
1 1/2 cups red onion wedges ( 1/8-inch thick )

Slightly piercing cucumbers,run fork tines down the length of the
cucumbers on all sides,thinly slice.In a medium bowl,combine
vinegar, Wesson Oil,dill,salt,sugar and pepper. Mix until sugar is
dissolved. Toss in the cucumbers and onions. Mix until vegetables
are well coated with the dressing. Refrigerate 20 minutes. Toss
salad before serving.
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