Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)

Chinese Chicken Salad

Chinese Chicken Salad

Rachael Randall

Salad:

3 whole chicken breasts, cubed or shredded

2 Tablespoons roasted sesame seeds (optional)

1/2 cup roasted slivered almonds

1 head cabbage, shredded

4 green onions, sliced

1 package Ramen Noodles (chicken flavored), broken in pieces

Dressing:

2 Tablespoons sugar

1 /2 cup canola oil

1 teaspoon pepper

3 Tablespoons Vinegar

1 teaspoon Lawry’s seasoning salt

1/3 cup soy sauce

Dash Sesame Oil

1/2 package Ramen flavoring

Blend dressing in blender and add to remaining ingredients.

Green Salad with Feta Cheese

Green Salad with Feta/Rice vinegar dressing

by: Cheryl Cardall

2 heads romaine hearts (super yummy if you chill in ice water first)

2-3 carrots (I chop all veggies with my food chopper..except the avocado)

3-4 green onions

1-2 tomatoes

1 avocado

1 red or orange pepper (if I have it)

Crumbled Feta cheese (to taste)

Dressing

1-2 TB olive oil

Rice Vinegar (to taste….I usually do 5-6 shakes of it)

Garlic Salt to taste

Toss well after putting dressing and garlic salt on.

Pineapple Jello Salad

PINEAPPLE BUTTERMILK SALAD

by Whitney Warr

1 can (20 oz) crushed pineapple with juice

2 Tbsp sugar

1 (6 oz) package of orange jello

2 C of buttermilk (I use powdered)

1 container (8 oz) cool whip

1 C chopped pecans

Combine pineapple & juice with 2 Tbsp sugar in saucepan & bring to a boil, stirring occasionally.

Remove from heat & stir in jello until well dissolved.

Cool.

Add buttermilk & mix well.

Fold in cool whip & pecans.

Put in mold or 12x8 dish & chill until firm.

Fruit Salad

Fruit Salad
by April Leeper

1 container Cool Whip

3.4oz package of vanilla pudding

6oz can chunked pineapple with juice

1 cup marshmallows

8oz can mandarin oranges, drained

2 green apples, peeled and cubed

1 red apple, peeled and cubed

Mix all together and serve cool.

Chicken Salad (Sandwiches)

Chicken Salad Sandwiches
by Rachael Randall
(stolen from Amy Hughes :)

Dressing:
1 cup mayo (I use lite)
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds

Salad:
2 lbs cooked chicken, chopped
3/4 cup pecan pieces
1 cup red grapes, halved
1 cup green grapes, halved
3 stalks celery diced

Pomegranate Salad

Pomegranate Salad
by Erin Camp

3 large pomegranates

3 apples

4 bananas

1 pint real whip cream

handful of marshmallows (optional)

Mix ingredients together.

I like to make the whip cream the night before so it's nice and chilled and thick.

Don't put apples or bananas in salad until right before serving so they won't be brown.