Slaw - Barb's and Wilma's

16 oz bag of cole slaw mix
2 ripe avocados
1 T olive oil
1/2 cup mayo
1T lime juice
1 T cumin
salt, pepper, Tabasco to taste
optional - green onion

Puree everything except the slaw
Toss with slaw

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I found this in my saved emails - as I was preparing to delete my AOL account.
It's more fun to read it this way - rather than retype it.

Better Than Potbelly's Salads

If you stock up on all the toppings, and keep them together in one large container in the fridge, it is really easy to just put a bunch of greens in a bowl, add the toppings, and you have a fast restaurant-style salad.
Having all the toppings in one container makes it so much easier to put the salad together.
You usually only use half the apple - or half the avocado.
I put them in baggies (onion, too) inside the large container.
In the winter, it's hard to get fresh bags of salad so I use the hearts of romaine. When the bagged salads are in season - just choose one you like.

Use whatever dressing you like.
I like to mix oil and vinegar with 25% creamy dressing, like ranch or blue cheese
Items listed are what they have on the Potbelly menu.
Items in parentheses are alternatives that are good.

REVISED UPTOWN SALAD
Since becoming addicted to this combination as well as being lazy...
I no longer care what cheese I use - any bag of grated cheese is fine.
And I never bother with anything other than regular walnuts.
I mostly eat the toppings on spinach and love Gino's creamy parmesan dressing.
If I run out of onions, it's OK.
The essentials are
cheese, walnuts, craisins, apple, and avocado - must have those 5 items
onions are welcome - and so in chicken - but not essential.

UPTOWN salad toppings:
Chopped apple -or- halved grapes (or both if you have both)
Red onion, sliced (or other onion)
Dried cranberries
Sugared walnuts (or just roasted - or even just plain walnuts - or peanuts)
Blue cheese crumbled (or feta)
5 toppings makes it perfect.
You may also add chunks of cooked chicken.
Avocado is also nice on this salad - good substitute for chicken. It is not on the Potbelly menu.

MEDITERANIAN salad toppings:
Artichokes
Chick peas
Roasted red pepper (optional)
Cucumber
Greek olives
Cucumber
Red onion
Tomato
Feta Cheese
Italian seasoning
Chicken (optional)
This on has 8 toppings - and you could omit one or two - maybe tomatoes or cucumber. The rest seem essential.
Avocado - optional - not on Potbelly menu

FARMHOUSE salad toppings:
Chicken
Hard boiled eggs
Bacon
Blue cheese - or any other cheese
Tomato
Red onion
Cucumber - optional
Avocado - optional - not on Potbelly menu

CHICKEN SALAD salad toppings:
Chicken salad (left over, or a small container from deli)
Provolone
Dried cranberries
Cucumber
Tomato
Avocado - optional - not on potbelly menu

SPINACH  salad toppings:
Spinach
Sundried tomatoes
Dried cranberries
Roasted pine nuts
Avocado

Rick Bayless's Chipotle Chicken Salad Tacos

2 T balsamic vinegar 1/3 c olive oil 2 canned chipotle chiles en adobo, finely chopped salt 1/2 small head Napa cabbage, thinly sliced (about 2-1/2 c) 1 large carrot, peeled and chopped into 1/4 in pieces (or shredded) 1 red onion thinly sliced (or chopped) 1/4 c fresh cilantro chopped 1-1/2 c coarsely shredded cooked chicken (preferably grilled, roasted or rotisserie...ok to use the fried chicken pieces, too, but just the meat part) 1 large ripe avocado, cubed 1/3 c coarsely grated Mexican queso anejo cheese - or - Romano or parmesan cheese 12-16 warm fresh corn tortillas

In large bowl, whisk vinegar, oil, chipotle and season generously with salt - at least 1/4 tsp.

Add the rest of the listed ingredients cabbage through chicken, toss and let sit for 15 minutes

Taste, and season with salt if needed.

Put in serving bowl and top with avocado and cheese. Rick Bayless