Apple Snicker Bar Salad

Ingredients:

• 1 (8oz) carton of Cool Whip
• 2 (8oz each) cans of chunked pineapple, drained, reserved
• 3 sliced apples
• 3 Snickers bars, cut into pieces
• 1/2 cup whole salted peanuts
  

Directions:

1. Slice apples into pineapple juice to prevent from turning dark. Mix all ingredients together.
   

Cucumber Tomato Salad

Ingredients:

• 2 medium tomatoes, sliced & quartered
• 1 large cucumber, peeled & sliced
• 4 green onions, chopped
• 1 TBSP sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup cider vinegar
• 1 cup water
  

Directions:

1. Combine tomatoes, cucumbers & onions.
2. In a small bowl combine sugar, salt & pepper.
3. Whisk in vinegar & water.
4. Pour over veggies & toss to coat.
5. Cover & refrigerate for 4 hours or overnight.

Almond Strawberry Salad

Ingredients:

• 3 cups fresh baby spinach
• 1/2 cup sliced fresh strawberries
• 1/4 cup sliced honey-roasted almonds
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1-1/2 teaspoons sugar

Directions:

1. In a large bowl, combine the spinach, strawberries and almonds.
   
2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
   
3. Drizzle over salad and toss to coat. Yield: 4 servings.

Greek Pasta Salad

Ingredients:

• 2 cups penne pasta
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons dried oregano
• 1 teaspoon dill weed
  
• salt and pepper to taste
• 2/3 cup extra-virgin olive oil
• 10 cherry tomatoes, halved
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cucumber, sliced
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, dill weed, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.YIELD: 8

**make this into a main dish by throwing in some cooked chicken.

Greek Pasta Salad

Ingredients:

• 1 box 16 oz pkg Rotoni pasta
• 15 cherry tomatoes cut in quarters
• 1 small pkg. cubed Feta cheese
• 1 large can black olives, whole
• 1 diced sweet red pepper
• 1 16 oz bottle Greek Vinagrette dressing
• sliced green onions

Directions:

1. Cook pasta as directed.
2. Rinse & cool.
3. Add tomatoes, pepper, cheese, onion & olives.
4. Pour dressing over & stir to coat.
5. Refrigerate before serving.

Broccoli/Cauliflower Salad

Ingredients:

• 4-5 cups cauliflower
• 4-5 cups broccoli
• 1/4 cup sliced red onion
• 1 cup raisins
• 1 cup sunflower seeds
• 10 strips crisp fried bacon (chopped)
  

Dressing

• 1/2 cup Miracle Whip
• 3-4 Tbls. sugar
• 1 tsp. vinegar

Directions:

1. Mix all ingredients
2. Mix dressing and add to vegetables.
3. Let marinate overnight, add bacon next morning
   

Pear Chicken Salad

Ingredients:

• 6 cups spring mix salad greens
• 1 medium ripe pear, sliced
• 1-1/2 cups cooked chicken strips
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts or pecans

DRESSING:

• 1/4 cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 1-1/2 teaspoons Granulated Pure Cane Sugar
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon salt
• Dash pepper

Directions:

1. On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
   

Yield: 4 servings.

Pasta Veggie Salad

Ingredients:

• 1 1/2 cup uncooked tricolor spiral pasta
• 1/2 cup fresh broccoli
• 1/2 cup fresh cauliflowerets
• 1/2 cup chopped cucumber
• 1/2 cup celery
• 1/3 cup sliced carrot
• 1/4 cup chopped tomato
• 1/4-1/3 cup ranch salad dressing
  

Directions:

1. Cook pasta; drain and rinse in cold water. Place in large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.

Yield: 4 servings

Cold Pasta Salad

Ingredients:

• 1 (7 oz) pkg. macaroni shells/rings, cooked and chilled
• 1 cup diced ham
• 1/2 cup diced cheese
• 1 small chopped onion
• carrots
• radishes
• celery

• DRESSING:
• 3/4 cup salad dressing
• 1 tsp celery seed
• 1 Tbsp mustard
• 1/4 cup sour milk (or add a few drops of lemon juice to regular milk, let set)
  

Directions:

1. Mix dressing ingredients in large bowl. Add macaroni, ham, cheese and veggies; mix thoroughly. Chill for several hours.

Cold Taco Salad

Ingredients:

• 8 oz 1000 island dressing
• 1/3 c. sugar
• 2 Tbsp taco sauce
• 1 env. taco seasoning mix-divided
• lettuce-chopped
• shredded cheese
• 1 lb. hamburger
• onion, black olives, tomatoes- other desired toppings
• Taco chips
  

Directions:

1. Mix 1000 island dressing, sugar, taco sauce, 1 Tbsp. taco seasoning mix together.
2. Brown 1 lb hamburger. Add remaining taco seasoning mix to hamburger.
3. Combine lettuce, cheese, browned hamburger and other desired toppings.
4. Stir in dressing and add taco chips just before serving.
   

Iowa Pasta Salad

Ingredients:

• 2 c. or more colored rotini pasta
• 1/2 c. celery-chopped
• 1/4 c. onion-chopped
• 1/4 c. gr. pepper-chopped
• 1/2 c. radishes-chopped
• 1/4 c. cucumbers (add more)
• 1/4 c. carrots- diced
• Dressing:
• 1/4 c. sugar
• 1/2 c. mayo
• 1/2 c. Dorothy Lynche dressing
• salt/pepper
  

Directions:

1. Cook and drain pasta, rinse well in cold water.
2. Add chopped veggies to pasta.
3. Mix dressing ingredients.
4. Pour over veggies, stir.
5. When ready to serve, add diced tomatoes.
6. *It's best when it sits overnight.

Linda H. introduced us to this yummy salad when we lived in IA. It's so versatile. You can take out one veggie and add more of another.

Blue Cheese Wedge Salad

Ingredients:

• 1/2 pound crumbled blue cheese
• 1/4 cup sour cream
• 1/3 cup buttermilk
• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 1 tablespoon extra-virgin olive oil
  
• 1 1/2 tablespoons white sugar
• 1 clove garlic, minced
• ground black pepper to taste
• 1 head iceberg lettuce, cut into 8 wedges
• 2 roma tomatoes, diced
• 1 small red onion, thinly sliced
• 1/2 pound crumbled blue cheese

Directions:

1. Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.


2. Build the salad by placing 1 lettuce wedge on each of 8 plates.


3. Drizzle equal amounts of dressing over each wedge.


4. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

I like wedge salads with french dressing & feta.

Fruited Chicken Salad

Ingredients:

• 3 cups diced chicken
• 1 cup chopped celery
• 1 can Mandarin oranges
• 1 cup green grapes, sliced in half
• 1 cup(can) pineapple tidbits
• 1 cup cashews
• 1/2 cup mayonnaise

Marinade for chicken:

• 1 cup canola oil
• 1 cup orange juice
• 1 cup vinegar
• 2 tsp. salt
  

Directions:

1. Marinate chicken overnight, drain off extra liquid.
2. Add remaining ingredients and toss with mayonnaise.
   

Strawberry Pretzel Salad

Ingredients:

• 2 cups pretzels, crushed
• 3 TBL + 1/2 cup sugar
• 3/4 cup margarine, melted
• 8 oz cream cheese
• 8 oz Cool Whip
• 6 oz pkg strawberry gelatin
• 2 cups boiling water
• 20 oz frozen strawberries

Directions:

1. Mix pretzels, 3 TBL sugar & melted margarine.
2. Put into a 9x13" pan.
3. Bake in preheated 350° oven for 10 minutes.
4. Let cool.
5. Cream softened cream cheese.
6. Beat in 1/2 cup sugar; fold in Cool Whip.
7. Put over cooled crust.
8. Chill.
9. Dissolve gelatin in boiling water, add thawed strawberries & pour on top of cheese layer.
10. Chill; cut in squares when firm.
    

Cran-Raspberry Jell-o Salad

Ingredients:

• 1 can Cran-Raspberry sauce
• 2 small boxes of Raspberry Jell-0
• Small container of Cool Whip
• 3/4 cups boiling water

Directions:

1. Dissolve 2 boxes of Jell-o with only 3/4 cup boiling water.
2. Beat in Cran-Raspberry sauce.
3. Fold in Cool Whip.
4. Pour into bowl or Jell-o mold.
   

Strawberry Tossed Salad

Ingredients:

• 1 bag of mixed lettuces
• 2 1/2 cups sliced strawberries
• 1 cup shredded Monterey cheese (or other)
• 1/2 cup chopped walnuts, toasted

Dressing:

• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup cider or red wine vinegar
• 1 garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. paprika
• pinch of white pepper

Directions:

Combine all dressing ingredients & shake. Refrigerate if desired. Pour over lettuce salad.

Salad Dressing

Ingredients:

• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1/2 - 1 tsp crushed red pepper
• 1/2 tsp black pepper
• 2-3 garlic cloves, minced
• 1/2 - 1 tsp dry mustard
• 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil
  

Directions:

1. Mix all together and serve over salad.
   

Wagon Wheel Salad

Ingredients:

• 1 cup wagon wheel macaroni--cook
• 3/4 cup chopped celery
• 1/2 cup raisins
• 3/4 cup chopped apple
• 1/2 cup mayonnaise
• 1/2 cup lemon yogurt
• 2 Tbls sunflower seeds.
  

Directions:

1. Mix together the wagon wheels, celery and raisins.
2. Mix together in separate bowl the chopped apple, mayonnaise and lemon yogurt.
3. When ready to serve, stir all together and top with sunflower seeds.
   

Crockpot Macaroni & Cheese

Ingredients:

• 8 oz pkg. dry macaroni, cooked
• 2 Tbsp. oil
• 13-oz can evaporated milk (fat-free will work)
• 1 1/2 cups milk
• 1 tsp. salt
• 3 cups (about 1 1/2 lb.) shredded cheese: cheddar, American, velveeta or a combination
• 2-4 Tbsp. melted butter
• 2 Tbsp. onion, chopped fine
  

Directions:

1. In slow cooker, toss macaroni in oil. Stir in remaining ingredients.
2. Cover. Cook on low 2-3 hours.
   

Taco Salad

Ingredients:

• 1 lb. hamburger, cooked and drained
• 1/2 cup shredded cheese
• 1/2 head lettuce, broken
• 1 medium onion, diced
• 1 can kidney beans, drained
• 1 small can olives, sliced
• 1 tomato, chopped (opt.)
• 1 large bag taco chips
  

Directions:

1. Mix together all ingredients except chips. Just before serving add chips and dressing.

Dressing (mix together):
1 pkg. taco seasoning
1 TBSP mild taco sauce
3/4 cup salad dressing