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.