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!