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