Natalie's Pomegranate Salad

3 pomegranates
2 large apples
2 cans mandarin oranges, drained
1 cup mini marshmallows
1 pint whipping cream
sugar
cinnamon
1 package instant vanilla pudding
1/2 cup sour cream

Peel and separate pomegranate seeds. Peel and dice apples. Whip up whipping cream with sugar and cinnamon. Fold in pudding and sour cream. Mix in all ingredients and chill.

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.)

Fresh Fruit Salad

1 lb. strawberries, halved
2 cups kiwi, chopped to similar size
1 cup cantelope, chopped to similar size
fresh mint leaves

Dressing:

1 1/2 T. honey
zest and juice of 1 lime

Pour dressing over fruit and toss. Chop 1 1/2 Tbs. fresh mint leaves, and fold into salad just before serving.

Spicy Coleslaw

1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 Tbs. hot sauce (or to taste)
1 (16 oz.) package coleslaw mix (recommended Dole)
salt and freshly ground black pepper

In large bowl whisk together sour cream, mayonnaise, lime juice and hot sauce. Place in refrigerator for 1 hour before serving. Just before serving, add coleslaw, blend and toss to coat. Season with salt and pepper. Great as a side or an addition to pulled pork sandwiches.