Bow Tie Chicken Salad

6 cups cooked, cubed chicken (a Rotisserie chicken works well)

(1) 16 oz. package Bow Tie pasta

1 bunch green onions, sliced

(1) 16 oz. coleslaw salad dressing (I actually prefer Kroger brand)

2 cups Mayonnaise

salt & pepper, to taste

Combine all above ingredients and chill.

Before serving, add:

(1) 20 oz. can pineapple tidbits, drained

1 c. chopped celery

1 lb. red grapes, halved

4 small apples, chopped (Gala work well)

1 cup slivered almonds

This recipe makes a whole bunch!

Tomato Cucumber Basil Salad

serves 2INGREDIENTS:

• 1 large tomato
• 1 large cucumber
• a handful of fresh basil leaves
• 1 garlic clove, minced
• 1 TBS olive oil
• balsamic vinegar
• 1 tsp salt
• pepper to taste

 Chop up the tomato, cucumber and basil, removing the cucumber seeds.  Stir it all up and enjoy! 

Black Bean and Corn Salad

1 can black beans rinsed
1 can corn rinsed
bunch of green onions chopped
2 avocados chopped
Miracle Whip - mix in as much as you want.  I know Miracle Whip, not mayonnaise, but trust me on this one, it has to be Miracle Whip!!!
Fritos

This is a recipe I just throw together.  Add a bag of Fritos right before serving.  Or we like to use it as a dip with corn chips too.

Frito Salad

1 can kidney beans
1 green pepper, chopped
1 small bunch green onions chopped
4 tomatoes, chunked
1 bottle Catalina dressing

Put all together and marinate 12 to 24 hours for best results.  Less time is okay.  Add 1 bag Fritos just before serving. 

Crunchy Romaine Toss

Ingredients

• 1/3 cup sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 2 teaspoons soy sauce
• salt and pepper to taste
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons butter or margarine
• 1 1/2 cups chopped broccoli
• 1 small head romaine lettuce, torn
• 4 green onions, chopped
• 1/2 cup chopped walnuts (I like to toast these with my ramen noodles and have used almonds more than walnuts and they are good too)

Spinach Salad Dressing

To the spinach, throw in the following ingredients (as much as you think):

-hard boiled eggs

-chopped up, cooked bacon

-mushrooms

-pinenuts

The dressing:

3/4 C sugar

2 tbsp worstershire sauce

¼ C apple cider vinegar

1 medium yellow onion

1/3 C catsup

1 C vegetable oil

Bonnie Lassen's Favorite Spinach Salad

MOM’S FAVORITE SPINACH SALAD

2 pkg. cleaned spinach

1 pkg romaine lettuce

1-1/2 cup vegetable oil

1 cup cider vinegar

1 lb. sliced fresh mushrooms

1 red onion, sliced in moon shapes

1 lb. bacon

1 lb. shredded Swiss cheese

½ cup sugar

Mix or blend together vinegar, oil, sugar, salt, poppy seeds, onion and

mushrooms. (I also add ½ tsp dry mustard). Marinate at least 6 hours or

overnight. Just before serving, fry bacon until crisp. Drain and crumble. Add

spinach, lettuce, Swiss cheese and drained water chestnuts. Put cup of cottage

cheese in a strainer. Hold under tap until all the milk is washed off. Toss all

together. Enjoy!

1-1/2 tsp. salt

2 tbs. poppy seeds

1cup cottage cheese

1 can sliced water chestnuts,

drained

Tangy Sweet Coleslaw

Toss together:

1/2 small green cabbage, cored and finely shredded
1 small carrot, shredded
1 small tomato, seeded and diced (1/4")
1/2 cucumber, peeled, seeded and diced to similar size.


Dressing:

1/4 cup plain yogurt
1/4 cup mayo
1 Tbsp. honey
1 1/2 Tbsp. apple cider vinegar
1/4 tsp. coarse salt
fresh ground pepper

Whisk together and add to salad, mixing as you add. If you are not serving immediately, reserve a little dressing and check before serving to see if you need to add to moisten. Cabbage contains a lot of water and so less may be needed.

Super Pasta Salad

1 pkg Tri-colored Rotini, cooked, drained
2 large carrots, peeled, chopped into bite-sized pieces
1 large cucumber, peeled, chopped into bite-sized pieces
1-2 tomatoes, chopped into bite-sized pieces
1-2 cups shredded mozzarella cheese

Combine above ingredients in a large bowl.  Just prior to serving, pour ranch dressing generously over it, and sprinkle Hidden Valley Ranch Fiesta Ranch Dip dry mix generously on top of that, then stir to coat evenly.  Add more ranch dressing or Fiesta Ranch Dip dry mix to taste.  (I would use an entire small bottle of ranch dressing, and probably half to three-quarters of a large bottle; and then half to three-quarters of a Fiesta Ranch Dip mix packet.)

Aunt Connie's Potato Salad

This salad is best made ahead and is even better the next day. Serves a crowd

Ingredients:

8 hand-picked medium potatoes
1 dozen eggs,
6 ribs celery
1 large red onion
1 dozen sweet midget pickles (Del Monte)

Directions:

Bring to a boil in a large pot, whole, unpeeled potatoes and eggs. Cook on medium heat until the potatoes are firm but easily pierced with a fork (about 30 minutes after bringing to a gentle boil). Drain; run cold water over eggs to cool; chill potatoes and eggs separately in fridge.
Dice celery, onion and pickles; mix together in small bowl; cover and refrigerate.
(I like to do that much the day before or at least hours before assembling the salad.)

Peel and dice 9 or 10 eggs into a separate bowl. Peel and dice the potatoes into large salad bowl, a couple at a time, seasoning as you go with salt and pepper, adding the celery, onion and pickle mixture and eggs, as you go. So you're sort of layering the ingredients, which will make it easier to mix it altogether with the dressing. This makes a large salad. Reserve two or three eggs to slice and place on top of the salad as a garnish.

Dressing:

3 cups mayonnaise (can use part sour cream)
1 1/2 - 2 tsp. prepared mustard
3 Tbsp. juice from pickles (more or less)

Gently fold dressing into salad. Garnish with sliced eggs and paprika.

Note: If you make it the day before, you may want to wait to add the garnish; gently stir and if needed, add a little more mayo to moisten before topping with garnish.

Green Jell-o Salad

Green Jell-o Salad
1- 3oz. pkg. Lemon Jell-o
1- 3oz. pkg. Lime Jell-o
Add 2 cups boiling water. Let cool, but not set.
Add and gently stir in:
1 large can crushed pineapple with juice
1 lb. Cottage cheese
1 c. cool whip
½ c. mayonnaise (completely optional)

Refrigerate until set. 

Fresh Broccoli Salad

Fresh Broccoli Salad

1 bunch broccoli (about 1lb) cut into florets
1/2 small red onion, chopped finely
1 cup (4 oz) shredded mozzarella cheese
8 bacon strips, cooked and crumbled
1/4 cup sugar
1/2 cup mayonnaise (light mayo works as well)
1 Tbsp white wine vinegar
1/2 cup craisins (optional)
1/4 cup toasted almonds (optional)

Place broccoli, onion, cheese and bacon in a salad bowl.  In a small bowl, combine sugar, mayonnaise, and vinegar; mix until sugar dissolves and mixture is smooth.  Just before serving, pour dressing over salad and toss to coat.