MEDITERRANIAN BLACK BEAN SALAD-Sara

• 3 1/2 c. cooked, drained black beans (or 3 15oz. cans)
• 1/2 c. finely diced red onion (about 1/2 a med. onion)
• 1 large tomato, finely diced
• 1 med. cucumber, finely diced
• 1/2 c. chopped fresh parsley
• 2 T. FRESH mint leaves
• dressing:
• 1/4 c. lemon juice
• 1/4 c. extra virgin olive oil
• 1 tsp. cumin
• 1/2 t. salt
• 1/4 t. pepper
• chill; good served as salad, or with steamed rice for a main course

SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• Whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.

BERRIES & CREAM SALAD SQUARES-Sara (I got this from Heather for Thanksgiving dinner)

• 1 cup boiling water
• 1-3oz. pkg raspberry/strawberry-flavored gelatin
• 1/4 tsp finely shredded lemon peel
• 3/4 cup cold water
• ¾ c. fresh blueberries/blackberries
• 1/2 of an 8-ounce tub cream cheese
• 1/3 cup sifted powdered sugar
• 2/3 cup whipping cream
• ¾ c. fresh raspberries/strawberries
• 1/4 cup chopped sliced almonds or pecans, toasted
• 2 tablespoons lemon juice
• Stir boiling water into gelatin for 2 minutes or till completely dissolved. Stir in cold water and lemon juice. Chill till partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill till firm.
• Meanwhile, beat whipping cream just till soft peaks form. Add cream cheese and powdered sugar. Beat till fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Makes 9 servings.

POPPY SEED CHICKEN SALAD-Heather

I just came up with this recipe as I was wanting a light chicken salad to go into small little phyllo cups for an appetizer at a bridal shower. These were a big hit.

• chicken breasts: boil, cool and shred
  toasted slivered almonds
  chopped celery
  craisins
  poppyseed dressing
• I just boiled up as much chicken as I needed. I eyeballed the rest- enough craisins to make it look pretty, enough almonds and celery for a good crunch and dressing to moisten.
• Poppyseed Dressing
• 1/3 c. sugar
  1/2 c. white vinegar
  1 tsp. salt
  1 tsp. ground dry mustard
  1 tsp. grated onion
  1 c. oil
  1 Tbl. poppy seeds
• Combine first four in blender or food processor , slowly add oil, then stir in poppy seeds.

BLT SALAD-Heather

• 2 chicken breasts cubed and cooked
  3 slices cooked and crumbled bacon
  8 oz cooked spiral pasta
  3 cups torn lettuce
  1 large tomato diced
• Dressing
  1/2 c. Mayo
  1/2 c. water
  1 Tbl. BBQ sauce
  1/4 tsp garlic pepper
  11/2 tsp vinegar
  11/2 tsp green onions sliced
  Toss ingredients in large bowl, pour on dressing immediately before serving.
  My kids love this.

FABULOUS SALAD-Heather

FABULOUS SALAD-Heather

• Romaine lettuce hearts- 2
  pears-1 diced
  1/4 cup blue cheese or feta cheese crumbled
  1/2 cup craisins
  green onions or red onions thinly sliced- if desired
  sugared pecan halves
  balsamic vinigrette- Newman's Own is my favorite
• Toss it all together with enough dressing  to lightly coat. Good stuff!
• I have also made this using apples, strawberries or blueberries instead of the pears. It is always great! 

FAMILY FAVORITE CORN SALAD-Heather

This is the #1 requested salad in the Brigham Redd household.

• 1 can corn ( or frozen is great too)
  1 avacado (diced)
  1 Tbl cilantro -cut up
  Ranch dressing
• Mix corn and enough ranch dressing to moisten. Gently stir in avacado and cilantro. Enjoy-Ole

BLACK BEAN SALAD WITH PEPPERS AND CORN-Heather

• 1 can black beans (drained and rinsed)
  1 can kernel corn ( or equivalent frozen)
  1/2 red bell pepper
  1 green bell pepper
  small red onion
  1 clove garlic minced
  3Tbl chopped fresh parsley
  1/2 c. olive oil
  4-5 Tbl. red wine vinegar
  pepper & salt
• Cut all peppers and red onion to the size of the corn kernel. Mix all ingredients together and chill

SESAME NOODLE SALAD-Heather

• This simple side can become a main dish if you add meat or vegetable stir-ins. Try finely diced fresh tomato, squash, and green pepper; chopped cooked chicken; leftover grilled shrimp or flank steak; or fried tofu cubes.
  
  1 (8-ounce) package linguine
  1/4 cup rice vinegar
  1/4 cup soy sauce
  1/4 cup dark sesame oil
  1 teaspoon sugar
  5 green onions, sliced
  Toasted sesame seeds (optional)
  Cook linguine according to package directions; drain and rinse linguine with cold water.
• Stir together vinegar and next 3 ingredients in a large bowl. Stir in linguine and onions; sprinkle with sesame seeds, if desired. Serve immediately.

PEAR SALAD WITH JICIMA AND SNOW PEAS-Heather

• 2 cups fresh snow peas
  2 ripe pears, peeled
  1 1/2 teaspoons fresh lemon juice
  1/2 small jícama, peeled
  2 cups fresh spinach leaves
  2 tablespoons balsamic vinegar
  1 teaspoon Dijon mustard
  1 garlic clove, minced
  1/2 teaspoon pepper
  2 tablespoons olive oil
  1 to 2 green onions, thinly sliced
  1 tablespoon chopped fresh basil
  3 tablespoons chopped pecans, toasted
• Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.
• Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.
• Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.
• Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.

SUPER SUNDAY SPINACH SALAD-Annas special

• fresh baby spinach
• fresh parmesagn cheese, finely grated
• 1 red onion, sliced into rings
• assemble on each plate and pour on a little dressing
• dressing:
• 1/4 c. red wine vinegar
• 1/2 c. olive oil
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/4 tsp. dried mustard pwd.
• 1 tsp. poppy seeds
• Fast and Yummy!

DAD'S FLUFFY SALAD-Annaliese

• 1 pt. whipping cream, whipped
• 1 lb. cottage cheese, large curd
• 1 3oz pkg. orange jello
• mix together
• add:
• 1 16oz. can pineapple tedbits
• 1 16oz. can manderine oranges
• 2 sliced bananas

ORANGE-POPPY SEED SALAD-Heather

• 1 egg white
  1/4 cup sugar
  1 cup sliced almonds
  2 tablespoons butter or margarine
  1 head Bibb lettuce, torn
  1 head Green or Red Leaf lettuce, torn
  1 (11-ounce) can mandarin oranges, drained
  1 (16-ounce) package strawberries, thinly sliced
  1 green onion, chopped
  3/4 cup olive oil
  1/4 cup red wine vinegar
  1 teaspoon grated orange rind
  1 tablespoon fresh orange juice
  1/2 teaspoon poppy seeds
  1/8 teaspoon salt
  1/8 teaspoon pepper
• Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. I have never actually done the almonds this way I just toast them in a pan with the sugar to candy them, but I thought this sounded fun.
• Melt butter in a 9-inch square pan in a 325° oven. Add almonds to pan, and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
• Toss together Bibb lettuce and next 4 ingredients in a large bowl.
• Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.

JAMES' FAVORITE PASTA SALAD-Annaliese

• 2 c. shell macaroni, cooked and drained
• 1/4 c. french dressing
• marinate overnight (or several hours)
• 1/2 head cauliflower, broken into very small bits
• 1/2 c. green onions, chopped
• 1 5oz. can broken shrimp
• 1/2 c. sliced olives
• sauce:
• 1/2 c. mayo
• 1/2 chilli sauce
• 1/2 tsp. salt
• a little pepper
• mix; sprinkle with chili powder; cover and chill

SWEET AND SOUR SUMMER SALAD-Annaliese

• 2 bunches green leaf lettuce, torn
• 4 cooked, shredded chicken breasts
• fried won-ton wrappers (use peanut oil, cut the wantons down to bite size, pinch in half as you fry them)
• coursely chopped walnuts
• 2 cans mandarin oranges, drained
• dressing:
• 1/2 c. peanut oil
• 1/3 c. rice vinegar
• 1/2 c. orange juice
• 1/4 c. soy sauce
• 1/2 c. honey
• 1/2 tsp. salt
• fresh ground pepper
• fresh ground ginger (I have used 1/4 tsp. dried, instead)
• assemble just before serving

BROCCOLI SALAD-An Bradshaw

• 1 bunch fresh broccoli, chopped finely (4-4 1/2 c.)
• 1/2 slivered or sliced almonds
• 1/2 red onion, chopped
• 1/2 c. raisins
• 1/2 c. bacon bits
• dressing:
• 3/4 c. mayo
• 1/4 c. sugar
• 2 Tbs. lemon juice (or apple cidar vinegar)
• mix and chill
• *Note from Sara* I like to add 1/2 c. shredded cheese to this same recipe

• 1 bunch fresh broccoli, chopped finely (4-4 1/2 c.)
• 1/2 slivered or sliced almonds
• 1/2 red onion, chopped
• 1/2 c. raisins
• 1/2 c. bacon bits
• dressing:
• 3/4 c. mayo
• 1/4 c. sugar
• 2 Tbs. lemon juice (or apple cidar vinegar)
• mix and chill
• *Note from Sara* I like to add 1/2 c. shredded cheese to this same recipe

MOM'S WILTED SPINACH SALAD

• 6 c. torn fresh spinach
• 1 c. sliced fresh mushrooms
• 1/4 c. sliced green onion
• fresh ground pepper
• dressing:
• fry 3 slices bacon, crisp; set bacon aside
• add to bacon grease: 1 tsp. sugar and 2 Tbs. apple cider vinegar
• add 1 hard-boiled egg, chopped

ORIENTAL SALAD-Annaliese

• 4 chicken breasts, cubed and cooked in lemon, garlic salt, and butter
• 1 large head green or napa cabbage
• 2-3 green onion, sliced small
• 2 pkg. Ramen noodles: brown the dry noodles under a broiler for 1 min.
• dressing:
• 2 Tbs. vinegar
• 4 Tbs. sugar
• 2 Tbs. oil
• 3 Tbs. soy sauce
• 1/2 tsp. pepper
• 2 Ramen flavor packets
• add sliced almonds

FROG EYE/HAWAIIAN SALAD-Annaliese

• combine
• 1c. sugar
• 2 Tbs. white flour
• 1/2 tsp salt
• gradually stir in 1 3/4 c. pineapple juice and 2 beaten eggs over med. heat, until thickened
• add 1 Tbs. lemon juice; cool mixture
• Bring 3 quarts of water and 2 tsp. salt to rolling boil
• cook 16 oz. Acini de Pepe (a kind of pasta) for 10 min. Drain, and cool
• Combine egg mixture with pasta, and refrigerate overnight

Next day (or hours later):

• Add
• 3 cans (11oz) mandarin oranges, drained
• 2 cans (20 oz) pineapple chunks, drained
• 1 can (20 oz.) crushed pineapple
• 1 oz. carton cool whip
• 1 c. mini marshmallows
• 1 c. shredded cocoanut
• makes 25 servings !!!(sounds like a Redd Family Recipe!)

THAI-STYLE BEEF SALAD-Maryelle

• Dressing
• 1/4 c. water
• 1/4 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 2 Tbs sesame oil
• 2 Tbs crushed red pepper flakes
• 1 garlic clove, finely chopped
• Salad:
• 2 Tbs oil (sesame is good)
• 3/4 lb top round steak, thinly sliced
• 1 (14-ox) pkg. frozen broccoli and red peppers
• (i used fresh broccoli and steamed it)
• 6 cups thinly sliced bok choy (nappa cabbage is good)
• 1/2 cup thinly sliced green onions
• 2 Tbs chopped peanuts( or more is delicious, if you like peanuts)
• In small saucepan, combine all dressing ingredients; blend with wire wisk until smooth. Set aside.
• Heat large skillet over medium-high heat until hot. Add 1 Tbs of oil; heat until it ripples. Add beef; cook and stir 3 to 4 minutes or until browned; drain. Remove from skillet; keep war. Heat remaining 1 Tbs. oil Add frozen vegetables cook and stir 5-7 minutes until crisp-tender.
• Warm dressing over medium heat. Arrange bok choy and green onions on each of 4 plates; top with meat and begetables. drizzle each with dressing; sprinkle with peanuts.
• *I made dressing, and cooked beef in advance, as it was for Sunday, i just reheated them, and as aforementioned i didn't fry frozen vegetables, i steamed fresh ones. Tossing all together works great, just make sure beef and peanuts are on top, as they will sink when tossed.

TACO SALAD-Annaliese

• fry 1/2 lb. hamburger with a little salt, drain
• add 1 Tbs. taco seasoning mix
• 1/2 c. water
• 1 can (or 1 c.) of cooked kidney, pinto, or black beans (or a little of each!)
• bring to a boil; simmer for 5 min. or so
• serve over tortilla chips
• serve with:
• diced onions
• shreded lettuce
• chopped tomatoes
• diced gr. peppers
• chopped olives
• grated cheddar cheese
• dressing: 1/2 c. mayo, 1/2 c. ketchup, 1/4 c. sweet pickle relish

WONDERFUL WALDORF-Annaliese

• 2 c. chopped granny smith apples (a couple of galas in the mix, are good, too)
• stir in 1 1/2 t. lemon juice
• 1/4 c. finely chopped celery
• 1/4 c. chopped walnuts
• 1/4 c. halved grapes
• (don't use a food processor on above items)
• dressing:
• 1/3 c. cool whip (or whipped cream with a little sugar)
• 1/4 c.mayo
• dash nutmeg

AN'S FAMOUS CAESAR SALAD (An Bradshaw; Dad's youngest sister)

• 1 head romaine lettuce, washed and broken
• 2-3 oz. finely grated fresh parmasagn cheese
• croutons (1/2 a bag will do)
• sauce:
• 1/4 c. olive oil
• 4 tsp. lemon juice
• 2 cloves (or 1 1/2 tsp.) minced garlic
• 1/2 tsp. worchesterchire sauce
• 1/4 tsp. fresh ground pepper
• 1/2 tsp. salt
• Assemble right before serving; toss well

AUNT MARILYN'S POTATO SALAD (she is Grandad's youngest sister)

• 8 potatoes, boiled, peeled, chopped- in that order. Little reds are best.
• -mix with sauce while still warm, then cover and chill-
• sauce:
• 1c.mayo
• 1/2 c. sweet pickle relish
• 2 tsp. red wine vinegar
• 1 1/2 tsp. salt
• 2 tsp. sugar
• Add 3 boiled eggs, a stick of celery, 1/2 an onion, olives-- all chopped

PASTA SALAD-Ivalou

• 1 pkg. rottini noodles ( colored are most fun)
• 1 c. cubed cheddar cheese
• 1 c. diced pastrami or meat of choice
• 2 lg. tomatoes diced
• 1 can olives sliced
• ½ c. cucumbers and/ or celery chopped
• 2 green onions sliced
• Cook noodles as directed and rinse w/ cold water. Add remaining ingredients and mix. Toss w/ dressing and put in refrigerator to marinate until ready to serve.
• Dressing:
• Olive oil
• Balsamic vinegar
• Red wine vinegar
• Basil
• Salt and pepper to taste

BUTTERMILK RANCH DRESSING-Annaliese

• 1 quart buttermilk
• 1 quart mayo
• 2 tsp. onion powder
• 1/2 tsp. garlic salt
• 3/4 tsp. pepper
• 1 T. salt
• 2 T. dried parsley

TROPICAL TURKEY AND SPINACH SALAD-Ivalou

• 8 oz. roast turkey breast
• ½ c. diced red bell pepper
• 1 mango cut into cubes
• 2 hard cooked eggs chopped
• ¼ small red onion thinly sliced
• 1 pkg. baby spinach leaves
• ¼ c. sliced almonds, toasted
• DRESSING:
• 3 Tbsp. apricot jam
• 2 Tbsp. sugar
• 2 Tbsp. apple cider vinegar
• ¼ tsp. salt
• 2 tsp. olive oil
• 1/8 tsp. black pepper
• serves 4

SPINACH SALAD-Ivalou

• 1 pkg. baby spinach
• ½ head lettuce
• ¼ red onion sliced thinly
• feta cheese
• candied almonds
• DRESSING
• 1 ½ Tbsp. sesame seeds
• 1 ½ tsp. grated onion
• ¾ c. red wine vinegar
• 1 ½ tsp. salt
• 1 ½ c. olive oil
• ¾ tsp. prepared mustard
• ½ c. granulated sugar

RASBERRY PRETZEL SALAD-Ivalou

• ¾ c. butter
• 2 ½ c. thin pretzel sticks
• 1 (8oz.) package cream cheese
• 1 (8oz.) tub Cool Whip
• 1 c. sugar
• 2 c. water
• 1 large package raspberry flavored gelatin
• 2 (10 oz.) packages frozen raspberries or strawberries, undrained and slightly thawed
• 1 (15 oz) can crushed pineapple, undrained
• Melt butter and pour into 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 min. at 400 degrees. Remove from oven and cool.
• In a large bowl combine cream cheese, Cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
• Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or for several hours until firm. Serves 12

SUMMER SALAD-Ivalou

• 3 pkg. romaine lettuce
• 2 c. grated Mozzarella
• 1 fugi apple chopped
• ½ c. roasted almond slivers (bake @ 300 for 10 min.)
• 2 c. grated parmsan
• 6- 8 chkn. Breasts
• Marinate chicken in Kikomans roasted garlic. Grill and season w/ lemon pepper & garlic. Cut into strips
• Dressing:
• 1 c. sugar
• 2 tsp. salt
• ½ cup red wine vinegar
• ½ c. chopped red onion
• 1 tsp. dry mustard
• Put into blender and add 1 c. veg. or olive oil SLOWLY.
• Toss salad with dressing. Serves 10

SPINACH SALAD-Krista

• baby spinach
• craisins
• tomatoes
• mandarin oranges
• toasted pine nuts (w/ olive oil and salt)
• poppy seed dressing (usually store bought)
• feta cheese (if you like)
• or substitute nuts w/ candied walnuts, and raspberry vinaigrette

PASTA SALAD-Krista

• whole wheat rotini noodles
  broccoli-just barely steamed till beautiful dark green
  tomatoes
  cucumbers
  chick peas
  grated cheese (cheddar and fresh parmesan are good)
• dressing: we just use any vinaigrette you like (raspberry, Italian)
• top w/ fresh basil and grated black pepper

YUMMILICIOUS FRUIT SALAD-Maryelle

• Cook over low heat:

• 2 eggs (beaten)
• 4 T. lemon juice
• 4 T. sugar
• then add 2 T butter
• cool
• add
• whipped cream
• Mandarin oranges
• peaches
• bananas
• Strawberries
• Raspberries
• Blueberries
• any other fruit you so desire
• Toss, chill, and serve. MMM GOOD

SOBA SALAD-Krista

• buckwheat noodles
  grated or shredded carrot
  cucumbers
  slivered almonds
  sesame seeds (optional)
• dressing:
• 1/4 soy sauce
• 1/4 honey
• 1/4 sesame oil
• (I think those are the right amounts. My cook books were left at the old house -oops - so I'll check tomorrow)

ANTIPASTO SALAD-Mylinda

• Savory Italian Dressing:
• 1/3 cup red wine vinegar
• ¼ cup veg. oil
• ¼ cup olive oil
• 1 t. Dijon mustard
• 1 t. dried Italian seasoning
• ½ t. salt
• ¼ t. sugar
• 1/8 t. pepper
• 2 garlic cloves, minced
• Salad:
• 6 cups torn leaf lettuce
• 12 thinly sliced provolone (or mozzarella)
• 1 (3 ½ oz.) pkg sliced giant pepperoni
• 2 large tomatoes, cut in wedges (or grape tomatoes)
• 8 large fresh mushrooms, sliced
• 8 large pitted olives
• Feta cheese
• Combine dressing in a jar. Shake well. Let sit for at least 30 minutes.
• Place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange all ingredients over lettuce. Drizzle with dressing when ready to serve. Sprinkle with feta cheese.

CORN AND BLACK BEAN SALAD with Tortilla Wedges-Mylinda

• 4 fat-free (ya whatever) flour tortillas (8-10 inches in diameter)
• 2 teaspoons margarine or butter, softened
• 1 can 15-16oz black beans, rinsed and drained
• 1 can 15-16oz whole kernel corn, drained
• 1 medium red bell pepper, chopped (1 cup)
• 1 small jicima, peeled and diced (2 cups)
• 1/2 C fat-free Italian dressing
• 1/2 t salt
• 1/4 t pepper
• Red leaf lettuce
• 1/4 cup pine nuts, toasted (these are so expensive, I rarely use them)
• Heat oven to 400 deg. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 min. or until golden brown. (We cut them smaller and sometimes season them too.)
• Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
• Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Lisa's Oriental Salad- Mylinda

• 2-3 chx breasts cooked and shredded.(I usually poach a whole chicken with onion celery, garlic salt and pepper then debone and shred and bag it in 2C bags and freeze)
• 1 head lettuce
• 4 stalks of green onion
• 1/2 C sliced toasted almonds
• 1/2 pkg wonton wrappers
• slice very thin (about like match sticks) then separate and deep fry. Tend to these very carefully!
• Dressing:
• 1/4 C sugar
• 1 t salt
• 3 T rice vinegar
• 1/4 C oil (I like peanut or sesame)
• 2 T toasted sesame seeds
• 1/4 t pepper
• Note: I toast the almonds and the sesame seeds (separately of coarse) in a dry frying pan over med high heat. You can stir with a wooden spoon or toss in the air like on tv. Try it! It's fun!

SWEET N SOUR PASTA SALAD-Mylinda

• 3 oz uncooked capellini (angel hair) pasta, broken in half
• 4 C shredded chinese (napa) cabbage
• 1 C sliced mushrooms
• 1 C chinese pea pods, cut in half
• 1 can (8oz) sliced water chestnuts, drained
• 3/4 C sweet-and-sour sauce
• 1/3 C plain yogurt
• 1/2 C chopped salted cashews
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Place pasta, cabbage, mushrooms, pea pods and water chestnuts in large bowl. Mix sweet-and-sour sauce and yogurt with fork. Pour over salad; toss until coated. Sprinkle with cashews.

Mandarin Salad- Mylinda

• 2 quarts of salad greens
• 2-3 ribs celery, cut
• 1 can mandarin oranges, drained
• 2-3 green onions, sliced
• 1 cup grapes (I cut them in half)
• 1/2 C pecans, coarsely chopped
• Dressing:
• 2 T sesame seeds
• 3 T sugan
• 1 t salt
• pepper
• 1/4 C oil
• 2 T vinegar

Chicken & Fruit Bowtie Pasta Salad- Mylinda & Heather

• 2- 12oz pkg. bowtie pasta. Boil drain and cool.
• 1- 20oz can pineapple tidbits, drained
• 2 C celery, chopped
• 2-3 green onions, including tops, chopped
• 2 C green/red grapes, cut in half
• 1- 9.5oz can cashews
• 1- 6oz pkg craisins
• 2- 11oz cans mandarin oranges, drained
• 4 chicken breasts, cooked and chopped
• Dressing:
• 1- 16oz bottle coleslaw dressing (bottled in salad dressing section, Kraft makes one I don't know who else)
• 1 C mayonnaise
• 1 t salt
• 1/4 t pepper (or more)
• Boil pasta, drain, and cool. Add dressing to pasta and carefully toss. Add remaining ing. and again toss gently. This makes a ton so you can easily half the recipe and still have plenty plenty.
• Heather's Note** I love this recipe. It is one of my favorites. The version I have is a little different- it calls for seashell pasta, 2 c. water chestnuts slivered, and 2 c. diced apples with skin. It also uses 1 c. red onion instead of the green onions, but I love the flavor of green onions, so I think I would use those instead. It also uses one 8oz bottle of Kraft coleslaw dressing with 1 c. mayo, and just two cups of seashell macaroni. I made this at Kaleb's blessing. Good stuff!)

Greek Salad- Mylinda

A good Greek Salad should be more of a spontaneous event than an ironclad recipe. Feel free to add, omit, and substitute ingredients as whim or necessity dictates.

• Combine in a salad bowl:
• 2 large or 3 small heads Boston, romaine, or iceberg lettuce, washed, dried, and torn into bite-size pieces.
• 8 cherry tomatoes or tomato wedges (I always cut cherry tomatoes in half)
• 1/2 cup coarsely crumbled feta cheese
• 6 thin slices red onion
• 1/2 cucumber, peeled and sliced (in this salad I like it seeded too)
• 8 Kalamata olives, pitted (I like way more)
• 3/4 cup diagonally sliced celery hearts
• 4 scallions, cut into 1 inch pieces
• 8 firm radishes, sliced
• one 2oz can anchovy fillets, rinsed, patted dry, and halved lengthwise
• whisk together:
• 6-7 tablespoons olive oil
• 2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon finely minced garlic (fresh of coarse)
• 1 teaspoon dried oragano
• salt and fresh ground black pepper to taste
• pour the dressing over the salad and toss well. Serve immediately on chilled large plates.

GREEK SALAD-Maryelle

• Salad:
• 4 medium tomatoes, chopped
• 1 large or 2 small cucumbers, chopped
• 6 large lettuce and curly endive leaves(mix them, endive is kind of bitter, so use more lettuce)
• 4 oz.(1 c.) feta cheese
• Dressing:
• 1/4 cup olive oil
• 1 Tbs lemon juice
• 1 Tbs chopped fresh basil or 1 tsp. dried basil
• 1 Tbs. chopped fresh parsley or 1 tsp dried parsley
• 1/4 tsp. salt
• 1 garlic clove, minced
• Garnish:
• coarsely grojnd black pepper
• greek olives
• in medium bowl, combine tomatoes and cucumbers; toss gently. line plates with luttuce. sppon vegetables onto lettuce. sprinkle with fetta cheese.
• In jar with tight-fitting lid, combine all dressing ingredients; shake well
• Drizzle over salds garnish with pepper and olives.
• * i didn't do seperate plates, just tossing everything together was great.

Carmelized Vegetable Salad- Mylinda

• 2 lbs small red potatoes, cut into 1-inch pieces
• 1 lb green beans, cut in half (I use frozen whole)
• 1/2 t salt
• 1/3 C margarine or butter
• 2 large onions, chopped (2 cups)
• 1/4 C balsamic vinegar
• 1/4 C packed brown sugar
• 1/4 t salt (I like more)
• 6 C bite sized leaf lettuce
• Freshly ground pepper if desired
• Heat 1 inch water to boiling in 4-quart heavy pot. Add potatoes, green beans and 1/2 t salt. Heat to boiling; reduce heat to medium. cover and cook about 10 minutes or until vegetables are tender; drain and set aside.
• While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions in margarine 10 to 12 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 t salt. Pour onion mixture over potatoes and green beans; stir until coated
• Line large platter with lettuce. Top with warm vegetables. Sprinkle with pepper. I like to serve this with bread and butter (or rolls) and fresh fruit.

Olive Garden Salad- Melanie

• Romaine Lettuce
  Iceberg Lettuce
  4-5 slices red onion
  2-4 pickled banana peppers
  1/2 cup croutons
  1 small onion cut up
  freshly grated parmesan cheese
• OLIVE GARDEN SALAD DRESSING1/2 C mayonnaise
  1/3 cup white vinegar
  1 tsp vegetable oil
  2 TBSP corn syrup
  2 TBSP parmesan cheese
  2 TBSP Romano cheese
  1/2 tsp garlic salt
  1/2 tsp Italian seasoning
  1/2 tsp parsley flakes
  1 TBSP lemon juice
• Mix all ingredients in blender or shaker
  (I have another recipe I would like to try for OLIVE GARDEN SALAD DRESSING so I
  might be sending that one to replace this one if its better)

Olive Garden Salad Dressing

• OLIVE GARDEN SALAD DRESSING1/2 C mayonnaise
  1/3 cup white vinegar
  1 tsp vegetable oil
  2 TBSP corn syrup
  2 TBSP parmesan cheese
  2 TBSP Romano cheese
  1/2 tsp garlic salt
  1/2 tsp Italian seasoning
  1/2 tsp parsley flakes
  1 TBSP lemon juice
• Mix all ingredients in blender or shaker
  (I have another recipe I would like to try for OLIVE GARDEN SALAD DRESSING so I
  might be sending that one to replace this one if its better)

Sam's Club Chicken Salad- Melanie

SAM'S CLUB CHICKEN SALAD-Melanie

• 1/2 C Mayonnaise
  1/4 tsp garlic powder
  1/4 tsp onion powder
  1/8 tsp dry mustard
• Blend above ingredients together and Add:
• 2 TBSP chopped green onion
  1/2 C diced celery
  1 lb cooked (boiled) chicken breast, drained and flaked with a fork or hands
• Mix Well. Chill in fridge. Best done day ahead. Serve on small croissants or rolls
  Optional Add: (don't skip these ingredients, they make a big difference!)
• red grapes cut in half
• cashews

Jello Salad- Melanie

JELLO SALAD-Melanie(come on, we're Mormons so we have to have this in here!)

• 8 oz. cream cheese
  8oz. cool whip
  1/2 bag minature marshmellows
  20 oz. can crushed pineapple (drained)
  6 oz. Jello box (any flavor you desire)
• Blend cream cheese and cool whip together
  Add pineapple and marshmellows
  Lay mixture in the bottom of a 13" by 9" pan
  Follow directions to make Jello package
  Pour on top of mixture
  Cover, put in refridgerator, let Jello set up. Enjoy!