Almond Chicken Salad

Shared by J. Foote



Salad:
2 cups cooked, diced seasoned chicken meat
1/2 cup slivered almonds
1/2 cup grated Swiss cheese
2 stalks celery, sliced
2 cups seedless red grapes, sliced in half salad greens

Dressing:
1/2 cup plain yogurt or mayonnaise
2 tablespoons honey
1 tablespoon lemon juice
dash salt
1/2 teaspoon cinnamon

1. Mix the dressing ingredients together. Whisk until smooth.
2. Place the chicken meat, almonds, cheese, celery, and grapes in a bowl. Add the dressing and stir together.
3. Arrange the greens on a plate. Top with chicken salad.

Spinach Raspberry Mandarin Salad

Shared by K. Plater



Wash and de-stem raw spinach (about 3 cups loose).
Add 1 pint washed raspberries and 1 small can mandarin oranges. Toss with Raspberry vinaigrette. May add almonds or other nuts; bacon, and diced hard-boiled egg.

Five Fruit Salad

Shared by K. Rowley



1 can 16oz crushed pineapple - drained
1 small jar maraschino cherries - drained
1 can mandarin oranges - drained
1/2 cup shredded coconut (sweetened)
1 cup mini marshmallows
1 cup chopped walnuts or pecans
1 cup firm real whipped cream

Beat 1 pint of heavy cream with 1 teaspoon vanilla and 1-2 tablespoons of powdered sugar on high in mixer until stiff peaks form.

Add remaining ingredients. Mix lightly and chill before serving.

Orange Jello Salad

Shared by L. & H. Mathis



1 large package orange Jello (sugar-free works just fine!)
1 carton Cool Whip
2 cups boiling water
2 cups orange juice
1 can mandarin oranges, drained
granny smith or golden delicious apples, cut into chunks

Dissolve Jello mix into boiling water. Add orange juice and fruit. Fold in Cool Whip. Set for several hours in the refrigerator.

Mararoni Salad

Shared by K. Donnelly



4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until
tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.
Refrigerate for at least 4 hours before serving, but preferably overnight.

Snicker Salad

Shared by J. & J. Shaw



1 small package of instant vanilla pudding
1 large container of Cool Whip
4 or 5 Snicker bars, sliced small
5 or 6 apples, diced (granny smith are the best)
Fold pudding mix into whipped cream. Fold sliced Snickers and diced apples into cream mixture. It is best if you let the cool whip settle for a while before serving!

Strawberry Fields Forever

Shared by R. Garfinkle



Dressing:
1/2 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 tablespoons onion, minced
1/2 tablespoon Worcestershire sauce
1/4 tablespoon paprika
1/2 cup oil
1/4 cup vinegar
Mix altogether, gradually adding the oil.

Salad:
fresh spinach
fresh strawberries
Dress the salad just before serving, or spinach will wilt.

Cabbage Salad

Shared by K. Murph



1 head of cabbage, sliced and chopped
4 tablespoons sesame seeds (optional)
1 group of green onions, chopped
1 cup roasted almonds
2 packages Top Ramen Chicken Flavored Noodles
(use 1 package of seasoning only)
1/2 cup oil
6 tablespoons white vinegar
4 tablespoons sugar
1 teaspoons salt
1 teaspoon pepper
Combine the first four ingredients in a salad bowl. Combine 1 packet of chicken seasoning from the Top Ramen with the oil, vinegar, sugar , salt , pepper and mix. Pour over cabbage, and then crunch the two packets of Top Ramen Noodles over the cabbage and mix. Serves 10.

Broccoli Raisin Salad

Shared By C. Kishpaugh


2 heads broccoli, cut into bite size pieces
3/4 cup peas
1 cup salted sunflower seeds
1 cup red onion, sliced
3/4 cup raisins
10 slices of bacon, cooked & crumbled
1/4 cup sugar
1 cup Miracle Whip
Mix sugar & Miracle Whip in Small bowl, set aside. In a large bowl, combine the remaining ingredients. Toss with dressing.

Greek Salad

Shared by K. Rowley

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano

Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend. Season vinaigrette to taste with salt and pepper.
1 large head of iceberg lettuce, torn into 1 inch pieces
2 medium cucumbers - peeled, halved, seeded and thinly sliced
4 large tomatoes cut into thin wedges
1 large red onion, sliced paper thin
12 oz feta cheese, crumbled
3/4 cup large round black Greek olives or other brine-cured black olives
1/4 cup lemon juice

Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives in a very large bowl. Drizzle with lemon juice and toss to combine. Add vinaigrette to salad and toss to coat. Serves 12.