Nutty Broccoli Salad

1 3-ounce Package Chicken Top Ramen Noodles
16 Ounces Broccoli Slaw Mix
1 Bunch Sliced Green Onions
1 1/2 Cups Broccoli Florets
6 Ounce Can Ripe Olives -- drained and cut in half
1 Cup Sunflower Kernels -- toasted
1/2 Cup Slivered Almonds -- toasted
1/2 Cup Sugar
1/2 Cup Cider Vinegar
1/2 Cup Olive Oil

Set aside ramen noodle seasoning; crush Ramen noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight-fitting lid, combine sugar, vinegar, olive oil and seasoning packet. Shake well and drizzle over salad and toss to coat. Yields 12 servings

Honey Apple Salad

3 1/2 Cups Diced Red Apples -- unpeeled
2 Tablespoons Lemon Juice
2 Cups Green Grapes -- halved
1 Cup Thinly Sliced Celery
1/2 Cup Craisins or Raisins
2 Tablespoons Sour Cream
1/2 Cup Mayonnaise
1/2 Teaspoon Salt
1/4 Cup Honey
1/2 Cup Chopped Walnuts or Pecans

In a large bowl, toss apples with lemon juice. Add grapes, celery, and raisins. In a small bowl, combine sour cream, mayonnaise, salt and honey. Mix Well. Pour over apple mixture and stir to coat. Refrigerate. Stir in nuts just before serving.

Broccoli Cranberry Salad

1 1/4 cups fresh cranberries, chopped
1/4 cup sugar
combine in small bowl and chill berries until makes juice and sugar is dissolved
4 cups broccoli, cut small
4 cups Coleslaw mix (cabbage and carrot), cut small
1/2 cup sliced almonds
1/2 cup raisins
1/3 cup chopped red onion
6 slices bacon cooked crisp and crumbled

Dressing
1 cup mayonnaise
1/4 cup sugar
1 Tablespoon vinegar

Combine ingredients and drizzle with dressing. Toss to cover, Cover and chill at least 1 hour or up to 24 hours. Overnight is best.

Szechuan Peanut-noodle Salad

1 16 Oz Package Spaghetti
4 Ounces Snow Peas -- strings removed
3/4 Cup Creamy Peanut Butter
3 Tablespoons Soy Sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Hot Asian Sesame Oil
1 Tablespoon Cider Vinegar
2 Teaspoons Grated, Peeled Fresh Ginger
1 Medium Red Pepper -- thinly sliced
Dry Roasted Peanuts
Chopped Green Onions

Prepare spaghetti as label directs. Drain, reserving 1 cup pasta cooking water. Rinse with cold water; drain well. In a 3-quart saucepan in 1-inch boiling water, heat snow peas to boiling over high heat. Reduce heat to low; simmer 1 minute, or until crisp-tender. Rinse now peas with cold running water to stop cooking; drain. Cut snow peas into matchstick-thin strips.

Prepare peanut-butter dressing. In a large bowl, with wire whisk, mix peanut butter, soy sauce, vegetable oil, Asian sesame oil, vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth. Add spaghetti , snow pea strips and sliced red pepper to peanut-butter dressing in bowl; toss to coat well. Sprinkle with dry-roasted peanuts and chopped green onions before serving.

Serve noodle salad immediately or cover and refrigerate to serve later. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency.

Italian Salad Dressing

1/2 Cup Mayonnaise
1/3 Cup White Vinegar
1 Teaspoon Vegetable Oil
2 Tablespoons Corn Syrup
2 Tablespoons Parmesan Cheese
2 Tablespoons Romano Cheese
1/4 Teaspoon Garlic Salt - or one clove garlic minced
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Parsley Flakes
1 Tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed.

If this is a little too tangy your own personal tastes add a little extra sugar.


NOTES : This was reported to me as the Olive Garden Salad Dressing.

Poppy Seed Slaw

10 Ounce Pkg Angel Hair Coleslaw
3/4 Cup Dried Cranberries
3/4 Cup Honey-roasted Sliced Almonds
3/4 Cup Poppy Seed Salad Dressing
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Combine colslaw, cranberries and almonds in a large bowl. Whisk the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.

Yummy Tossed salad

1/2 Cup Sugar
1/3 Cup Red Wine Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Salt
2/3 Cup Canola Oil
2 Teaspoons Poppy Seeds
10 Cups Torn Romaine Lettuce
1 Cup Shredded Swiss Cheese
1 Medium Apple -- chopped
1 Medium Pear -- chopped
1/4 Cup Dried Cranberries
3/4 Cup Chopped Cashews

For the dressing, in a blender or food processor, combine the first 5 ingredients. With machine running,slowly add canola oil. Stir in poppy seeds.
In a salad bowl, combine the lettuce, cheese, apple, pear and cranberries. Drizzle desired mount of dressing and mix well. Just before serving, add cashews.

Cashew-Chicken Pasta Salad

16 Ounces Spiral or Rotini Pasta
2 Cups Cubed Cooked Chicken -- (see Notes)
20 Ounce Can Pineapple Tidbits -- drained
1 1/2 Cups Diced Celery
3/4 Cup Sliced Green Onions
1 Cup Seedless Green Grapes -- cut in half
1 Cup Seedless Red Grapes -- cut in half
1 Cup Dried Cranberries
1 Cup Ranch Salad Dressing
3/4 Cup Mayonnaise
2 Cups Salted Cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery and grapes. Drain pasta and rinse under cold water. Stir into the chicken mixture along with the dried cranberries.

In a small bowl, whisk the ranch dressing and mayonnaise together. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews

NOTES : This makes a really large salad and you might want to cut it in half. Everyone loves it and you really don't need to add the chicken. It's good without.

Summer Green Salad

1/2 Medium Red onion -- sliced
1 Fresh Orange -- peeled and sliced
1 Medium Cucumber -- peeled and sliced
1 Head Romaine Lettuce
1 Ripe Avocado -- peeled and sliced
Dressing:
1/2 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Fresh Orange Juice
1/3 Cup Orange Juice Concentrate
1 1/2 Tablespoons Sugar
1/2 Cup Vegetable Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Fresh Lemon Juice
1/4 Teaspoon Salt
Pepper to Taste

Prepare salad ingredients (except avocado) and put in refrigerator. Combine dressing ingredients and refrigerate. Just before serving prepare avocado and mix with the dressing and our dressing on salad mixture.


NOTES : When you prepare an vinegar-oil dressing, I always do it in the food processor or blender. Combine all ingredients and slowly add the oil while the machine is running, This makes it all come together nicely.

Forbidden Black Rice Salad

1 cup black rice
1 cup dried cranberries
1 cup toasted almonds
1/2 cup green onions
1 1/4 cup red pepper -- diced
Dressing:
1/4 cup rice vinegar
3 Tablespoons Sherry Wine Vinegar
1/2 cup honey
1 1/2 Tablespoons fresh ginger -- grated
1/2 cup olive oil


Make the dressing by combing the vinegars, honey and ginger. Whisk in the oil and emulsify. Set aside.

Salad: Heat the oil in a medium sauce pan over medium heat until the oil simmers. Add the rice and toast it, stirring occasionally, for 2 minutes or until fragrant. Add the water and salt, increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cover. Cook for about 45 minutes or until the rice is tender. Remove from the heat and allow to cool.


NOTES : I made mine the night before, I think that it is better after it sets. The dressing recipe makes enough for 2 salads.

Whipped Fruit Salad

2 small package strawberry jello
3 cups boiling water
6 ounces cream cheese -- softened
2 cups miniature marshmallows
2 packages frozen strawberries -- thawed
cool whip Lite®

Dissolve jello, cream cheese and marshmallows in boiling water. Set aside until slightly thickened and creaming looking (I refrigerate), Fold in the strawberries. Chill several hours or overnight.



NOTES : There are several variations - orange jello and mandarin oranges, or lime jello with crushed pineapple. With these variations, always add 1/2 cup juice to replace some of the water the recipe calls for. I am especially fond of the orange. I use sugar free jello and cool whip and it works great.

Pineapple Salad

20 ounces crushed pineapple -- drained, reserve juice
2 cups miniature marshmallows
3 medium bananas -- sliced
chopped walnuts -- optional

DRESSING:
2 Large eggs -- well beaten
1 1/2 tablespoons cornstarch
1/4 cup sugar
pinch salt
reserved pineapple juice
1 tablespoon lemon juice

Combine cornstarch, sugar and salt and add to beaten eggs. Add lemon juice and pineapple juice and stir well. Cook over medium heat until mixture thickens. When mixture comes to room temperature, add bananas, marshmallows and pineapple. Mix thoroughly. Refrigerate.



NOTES : I love this salad. It's quick to make and has a wonderful flavor.

Apple Spinach Salad with Vinaigrette Dressing

1 bag spinach
3/4 cup chopped apples( I used gala)
crumbled bacon
blue cheese crumbles
honey roasted pecan pieces

Vinaigrette
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup vegetable oil
2 tsp grated red onion
1/2 tsp dry mustard
1/2 tsp salt

.

The vinaigrette makes enough for a couple of bags of spinach. It will separate quickly so just stir before using. Refrigerate remaining vinaigrette and use for next batch

Broccoli Pasta Salad

1/2 pound bow tie pasta -- cooked and cooled
1 bag shredded broccoli slaw -- (16-ounce)
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Cook pasta in boiling salted water until al dente. Cool.

Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Zesty Fiesta Salad

8 ounces dry salami slices -- cut into quarters
14 1/2 ounces prepared salsa
15 1/2 ounces kidney beans -- rinsed and drained
15 1/2 ounces garbanzo beans -- rinsed and drained
16 ounces whole kernel corn -- drained
2 1/2 ounces sliced black olives -- drained
8 ounces cheddar cheese -- cut into 1/4" cubes
1 package Taco seasoning mix
1 cup Italian salad dressing
1 pound dry spiral pasta -- cooked, rinsed and drained

In a large bowl combine taco seasoning mix with the salad dressing. Add remaining ingredients and toss to coat. Chill before serving.

Corn Salad

5 ears corn -- shucked
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Layered Southwestern Pasta Salad

8 ounces shells OR elbow macaroni
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Susan's Special Salad

mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans


NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing

Oriental Pasta Salad

1 pound angel hair pasta -- prepared as directed
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper

Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.


NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.

Antipasto Pasta Salad

1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.