Book Club Salad

from the kitchen of Carolyn


6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Yummy Fresh Fruit Salad

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Feta Mandarin Asian Quinoa

from the kitchen of Christine
1 Cup uncooked quinoa
1/4 Cup “Feast from the East” Sesame Dressing from Costco (this is such a great dressing)
1/4 Cup green onions, chopped (the green parts)
1/2 Cup crumbled feta cheese
1/2 Cup red bell pepper, chopped
1/4 Cup fresh chopped cilantro leaves

1. Prepare quinoa according to package directions. Transfer to a large bowl. Mix in dressing, onions, feta, peppers and cilantro. Cover and chill until serving.

8-10 servings

Layered Fruit Flag Salad

from the kitchen of Linda

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 cans (8oz each) pineapple Tidbits
2 medium bananas, sliced
2 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait Orginal 99% fat free lemon burst yougurt
1 1/2 cups frozen (thawed) whipped topping
4 cups cubed (1/2 to 3/4 inch cubes) cantalope, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniture marshmallows

Directions:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Applebee’s Oriental Chicken Salad

from the kitchen of Ashley


Oriental Dressing

¾ C honey
 1 T +1 tsp grey poupon Dijon mustard
1/3 C + 1 T rice vinegar
 ½ tsp sesame oil
1 C mayonnaise

Salad

9 C. chopped romaine lettuce
3 C. chopped red cabbage
4 C. chopped Napa cabbage
2 large carrots shredded
4 chopped green onion
¼ C sliced almonds
1 ½ C chow mein noodles

Chicken

2 C oil frying
1 egg
½ C milk
½ C crushed cornflakes
1 tsp salt
¼ tsp pepper
½ C flour
4 boneless, skinless, chicken breast

Blend ingredients for dressing together in blender. Put in refrigerator to chill. Heat oil in a pan to about 350 degrees. In a small bowl, beat egg and milk until mixed well. In another small bowl, combine flour with cornflake crumbs, salt and pepper. Dip chicken strips into egg micture then coat with flour mixture. Fry each strip about 5 minutes or until coating has darkened to brown and chicken is cooked through. Prepare salad by tossing chopped romaine, red cabbage, Napa cabbage and carrots. Sprinkle sliced onion on top of lettuce. Sprinkle almonds and chow mein noodles over all. Cut chicken into small chunks. Place chicken onto the salad. Serve with dressing.

Variation: I made about half of the recipe. I used a red onion instead of the green onion and didn’t put in the red cabbage. Enjoy!

Oriental Chicken Salad

from the kitchen of Jen

2 Tb. sesame seeds
1/2 c. slivered almonds
1/2 head shredded cabbage
3 green onions
4 chicken breasts (or less)
1 pkg ramen noodles (chicken)

Cook chicken and season to taste (salt and pepper) Saute seeds and almonds in a little oil. Combine onions, seeds, almonds, chicken and dry noodles. (broken up with hands)

Dressing

1/2 c. oil
2 Tb. sugar
1/4 t. pepper
3 Tb. vinegar
1 t. salt
chicken season packet

Stir to dissolve dressing ingredients and add to the salad just before serving.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Spinach Bow Tie Salad

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Cookie Salad

from the kitchen of Stephanie

2 small (3 oz) pkg vanilla instant pudding
2-2 1/2 c buttermilk
1 8 oz Cool Whip
1 can pineapple chunks
3 cans mandarin oranges
1 pkg fudge striped cookies

Mix pudding and buttermilk together.  If too stiff add a little more buttermilk.  Fold in Cool Whip.  Drain fruit and add to pudding mixture.  Just before serving break up 3/4 pkg of cookies and mix into salad.  So yummy!

Berry Delight

from the kitchen of Sherry
My grandkids call this the blue goo, but they love it. I call it Berry Delight!
1 can eagle brand milk
1 frozen package of mixed berries from Costco
1 8 or 12 oz container of cool whip
Take berries from freezer 1 hr before mixing.
Mix eagle brand milk and cool whip together.
Stir in fruit
Makes a lot.

Cranberry Pretzel Salad

from the kitchen of Rona

First Layer:
2 C. coarsely-crushed pretzels,
1/2 C. chopped pecans,
2 TBL sugar,
3/4 C. melted butter (you can substitute cold-milled
flaxseeds for the butter-follow directions on pkg.)

Combine & press into 9X13 pan & bake @ 400 for 10 min. Cool.

Second Layer: 1- 8 oz. regular cream cheese-softened,
1- 8 oz. Cool Whip (OR 8 oz. whipping
cream whipped with 1/2 C. sugar)
Add cream cheese into whipped topping or cream & spread
over cooled crust.
Third Layer: 1 C. boiling water - add 1- 6 oz. cranberry jello plus 1/4 C. strawberry or cranberry jello & 1/2 C. sugar - dissolve. Rinse 1 - 1lb. bag cranberries & pick out any bad ones. Place them in blender with 1 C. cold water. Pulse to chop. Thickly slice 1 lb. frozen strawberries, or frozen raspberries and add to the dissolved jello with the cranberries. Pour over cream layer. Allow to set for several hours.

Asparagus Pasta Salad

from the kitchen of Rona

In a small pan, heat 1/3 cup olive oil. Lightly saute 2 green onions cut into 1 inch pieces and slit in half. Add 1/4 teaspoon black pepper to this oil and allow it to return to room temperature.
Cook 8 oz. bow tie pasta to al dente in salted water. Dip out, reserving the water, and cool in ice water. Drain well. Set aside.
Break ends off of 1 lb. asparagus and cut into 1 inch pieces. Boil these in the simmering
water from the pasta for 4 minutes. Cool in ice water. Drain well. Set aside.
Prepare 1/2 pound snow or sugar-snap peas by removing the strings & cutting on an angle. OR, you can use 1/2 C. frozen peas.(They will thaw just fine)
Into a salad bowl whisk 3 Tablespoons white vinegar with the cooled oil & green onions.
Chop 1 TBL fresh parsley & add to bowl. Add 1 head Romaine lettuce, chopped, and
2 Cups quartered Roma tomatoes (drained). Add pasta & asparagus and toss all of this together. Add Kosher salt or other chunky salt. If you like, you can toss in some shredded Parmesan cheese.

Emerald Salad

From the kitchen of Marlayne &  her Grandma Caldwell

 Pkg. Lemon jello
1 Pkg. Lime jello
2 C. Liquid (pineapple juice + water)
1 C. Crushed pineapple (drained)
1 T. Mayonnaise
1 C. Cottage Cheese
1 C. evaporated milk
½ C. chopped nuts

Heat liquid & dissolve jello in it. Allow jello to barely set, then whip and fold in remaining ingredients. Set in large mold, chill until firm.

Chicken Bow Tie Salad

from the kitchen of Marlayne & Sandi
1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Easy Tossed Salad

from the kitchen of Jackie
 Serves 4

8 cups torn mixed salad greens
1 large apple , sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup fat-free poppy seed salad dressing

In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.

Mango Salad

from the kitchen of Jen

lettuce (field greens, or red or green leaf-chopped)
1 mango, bottled or fresh, diced
1 avocado, diced
1/4 c. raw almond slivers
poppyseed dressing

Put lettuce in the bowl. Saute almonds in pan with a little butter till toasty. (they burn quick, so stir constantly, when they start to brown, remove from heat and the pan. Let cool a little.) Sprinkle lettuce with mangos, avocados, and then the toasted almonds. Serve with poppyseed dressing.

This is a really easy salad and very tasty. One of my favs.

Strawberry Spinach Salad I

from the kitchen of Amber


Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (many suggest only 1/4 cup sugar)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving

Chunky Chicken Salad

from the kitchen of Carol O.

2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended

Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese.  Serve on lettuce leaves with a sprinkle of paprika.  Serves 6.

Chicken Salad

from the kitchen of Sarah

5 cups shell noodles, cooked (I use whole wheat pasta)
2 cups cooked chicken, cut
1 cup monterey jack, cubed
2 cups diced celery (I don't add celery)
1 bunch green onions, sliced
2 cups diced granny smith apples (can peel or not)
shredded carrots (I never add this)
1 can pineapple tidbits, drained
1-2 cans mandarin oranges, drained
red grapes, cut in half

Mix together in large bowl. In separate bowl, combine:
3 cups Miracle Whip (I use light)
1 Tbs. Lemon Juice
Mrs. Dash to taste (I usually 1-2 Tbs.)
Salt and Pepper to taste
Mix, add to other ingredients and mix well.

The recipe says to refrigerate overnight, but we can never wait that long to eat it! (It's great because you can add or subtract ingredients according to what your family likes)
Serve with cashews on top. Yummy!!!!

Chinese Cole Slaw

from the kitchen of Sarah

1 head cabbage, chopped
3 or 4 green onions, sliced
1 pkg slivered almonds
8 tsp. sesame seeds
2 pkgs Ramen Noodles (Don't cook -- break noodles in bag before opening)
- toast almonds and sesame seeds in microwave for 4 minutes (optional)
(I add shredded chicken to this if I am going to make it a meal)
Combine ingredients in large bowl.

Dressing:
1/4 cup sugar
1/2 cup canola oil
1 tsp. pepper
1 tsp. salt
2 tsp. Accent
2 tsp. rice vinegar

(You can add seasoning packets from Ramen Noodles if you want more flavor, but it doesn't really need it)
Combine ingredients. Add dressing just before serving. Enjoy!