Strawberry Salad (Trisha Yearwood)

Salad:
1 package ramen noodles, crushed, flavor packet discarded
1/4 C sliced almonds
1/4 C sunflower seeds
1/4 C butter, melted
Salad:
1 head romaine lettuce, washed and dried
One 5 oz bag of baby spinach
1 pint strawberries, hulled and thinly sliced
1 C grated parmesan

Dressing: (good)
3/4 C sugar
1/2 C red wine vinegar
3/4 C vegetable oil
1/2 tsp paprika
1/2 tsp salt
2 cloves garlic, minced

For the salad: Preheat the oven to 400 . In a small bowl, mix noodles, almonds and sunflower seeds and melted butter.  Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 mins.
Remove from the oven and set aside to cool.

Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.

For Dressing: Dissolve the sugar in the vinegar.  Combine the oil, paprika, salt and garlic and then add to the sugar vinegar mixture.  Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

                               Broccoli Bacon Salad



1 bunch broccoli, broken into small florets (about  3 cups)
1 bunch cauliflower, broken in small florets (about 3 cups)
1/2 red onion, chopped
10 bacon slices cooked and crumbled
1 C raisins (yellow looks the best)
1/2 to 1 C real Mayo
1/4 to 1/2 C Sugar
1-2 T red wine vinegar

Combine the broccoli, cauliflower, onion, bacon and raisins in a large bowl, mix gently

Whisk together mayo, sugar and vinegar in small bowl.  Refrigerate salad and dressing separately until serving time.
To serve, pour dressing over salad and toss to mix.
Serves 12-16

Vinegar and Oil Dressing

1 C vinegar
1/2 C oil
3/4 C sugar
2 tsp salt

Mix well

Tom's Salad Oil Dressing (Ramona)

2 T Brown Sugar
2/3 C Oil
1/3 C White Vinegar
1 clove garlic

Blend in blender

Cornbread Salad

1- 8.5 package cornbread mix, bake according to package
1 envelope ranch style dressing mix
1 C sour cream
1 C mayo
1/2 C chopped green pepper
1/2 C chopped red pepper
1/2 C chopped onion
3 large chopped tomatoes
1-16 oz can pinto beans, drained
2 C frozen corn
2 C shredded cheddar cheese
10 slices cooked bacon, crumbled

Crumble cornbread
Combine ranch dressing mix, sour cream and mayo in small bowl
In another bowl, mix together pepper, onion, tom, beans and corn.
In 3 qt salad bowl layer
1/2 cornbread
1/2 vegetables
1/2 cheese
1/2 bacon
1/2 dressing mix
Repeat layers
Cover and store in ref until ready to serve

CRUNCHY COLESLAW

1/2 BOX COLORED ROTINI NOODLES, COOKED
1 BAG ANGEL HAIR SLAW
1 JAR MARIE'S COLESLAW DRESSING
1 CUP SUNFLOWER SEEDS
1 PACKAGE RAMEN NOODLES (CHICKEN FLAVOR: THROW AWAY THE SEASONING: CRUSH NOODLES AND BROWN IN BUTTER

MIX FIRST THREE INGREDIENTS THE DAY AHEAD.
ADD THE NOODLES AND SUNFLOWER SEED PRIOR TO SERVING

Beth's Salad

1 Pkg Romain lettuce
Pepperoni's 
green onions
bacon bits
eggs
Moz cheese
Chow mein noodles

Dressing:
1 C sugar
1 C oil
1/2 C cidar vinigar
1 small onion
Paprika (for color)
1 T celery seed
1 tsp salt
Blend in blender and Ref.  

Rich & Charlie Salad

1 head lettuce
1 head romaine
1 purple onion diced
1 sm jar pimentos
1 can hearts of palm
1 can artichoke hearts
Parm cheese

Dressing:
3/4 C oil
1/4 C vinegar (red wine)
Parm Cheese

Springtime Pasta

12 oz fettuccine noodles uncooked

1 (16 oz) pkg birds eye frozen mixed sugar snap stir fry

1 lb chicken breast (thinly sliced)

1 T oil

½ c creamy Caesar or Italian dressing

1 tsp dried basil

½ c grated parmesan cheese

In large pan cook pasta and add vegetables during the last 5 minutes. Drain. Sauté chicken in oil and combine pasta, veggies, dressing and basil to chicken. Mix well and add cheese then toss.

Spinach Salad

Dressing:

½ c oil

½ c sugar

2 T worcheshire sauce

2 T catsup

2 T vinegar

6 eggs

½ lb bacon

Green onion

Mushrooms

Mix all dressing ingredients then top with sliced boiled eggs, crispy bacon and rest.

Hot Chicken Salad

c chopped, diced chicken

3 C Chopped celery
1/2 C minced onions

1 (8oz) cans sliced water chestnuts (Drained)

1/2 C slivered almonds5 
Mix:
1/2 tsp garlic salt
2 T  lemon juice
1/4 tsp pepper
1 1/3 C Mayo
1 small jar pimentoes
Pour over chicken mixture and mix well
Pour into greased pan
Top with 3 C cheddar cheese

Bake 350 for 25 mins.
Remove from oven and top with french onion rings cooking 5 mins. longer.

Oriental Salad

1 head nappa cabbage

6 green onions

2 pkg ramen noodles crushed

Small pkg sesame seeds

1 stick butter

Sauté Ramen, seeds and butter until brown and crunchy

Dressing

1 c sugar

1 oil

½ tsp salt

2 T soy

½ c apple cider vinegar

Put dressing on when you are ready to serve

Shrimp Taco Salad

1 lbs cooked large shrimp, peeled and deveined

1 envelope taco seasoning divided

½ c plus 3 T olive or vegetable oil, divided

1 small onion finely chopped

3 T cider or red wine vinegar

2 T diced green or sweet red pepper

6 garlic cloves, minced

½ tsp ground coriander

¼ tsp sugar

3 (6in) corn tortillas but into ¼ inch strips

1 pkg (8oz) ready to serve salad greens

1 medium tomato chopped

1 c (8oz) black beans, rinsed and drained

2 c (8oz) finely shredded Colby/Monterey jack cheese

Remove shrimp tails and place in bowl and sprinkle with half of the taco seasoning. Set aside. In another bowl combine ½ c oil, onion, vinegar, green pepper, garlic and coriander and sugar; set aside. In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towel. Sprinkle with remaining taco seasoning. In the same skillet sauté shrimp for 8-10 minutes or until pink. In a large bowl combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese and toss.

Overnight Salad

1 Head lettuce chopped

1 head cauliflower chopped

2 c salad dressing 

1 onion

1 lb bacon

1 c cheese

½ c white sugar

Frozen peas

Place in order and cover overnight. Toss the next day

Taffy Apple Salad

Mix and refrigerate overnight:

2 C mini marshmallows

1 small can drained pineapple tidbits (save the juice)

In pan mix:

1 c sugar

1 beaten egg

1 T flour

1 T vinegar

Cook until thicken and refrigerate overnight

The next day add:

5 large diced apples

1 med container cool whip

1 c chopped peanuts

Bean Salad

1 can cut green beans

1 can whole kernel corn

1 can lime beans

1 small can peas

1 C chopped celery

1 c diced green pepper

1 onion chopped

1 c oil

1 c sugar

1 c vinegar

Drain first 4 ingredients and add to the rest. Refrigerate

Spinach chicken salad

5 c cooked chicken

2 c green grapes (halved)

1 c snow peas

2 c spinach

2 ½ c sliced celery

7 oz pasta

1 jar artichoke hearts

1 cucumber

3 green onions

Dressing:

½ c vegetable oil

¼ c sugar

2 T white wine vinegar

1 tsp salt

½ tsp minced onion

1 tsp meon juice

2 T minced fresh parsley

Jenny’s Salad

1 bunch red leaf lettuce

1 red delicious apple

½ c shredded swiss cheese

2 T chopped red onion

½ c sugared walnuts (spray with pam & sugar, bake 350 for 7 minutes)

Dressing

¼ c apple cider vinegar

½ c sugar

2 T dijion mustard

¼ olive oil (whisk in while mixing)

Cold Pasta Salad

1 lb pasta

1 1/3 olive oil

2/3 c red wine vinegar

1 tsp tarragon vinegar

1 tsp Dijon mustard

½ tsp pepper

1 C chopped chicken breast diced

2 small jars marinated artichoke hearts with juice

Chopped broccoli

Chopped Chinese peapods

½ c slivered almonds

1 small can sliced black olive

1/3 c grated parmesan cheese

Cook pasta and toss with rest of ingredients. Chill.

German Potato Salad

6-8 medium potatoes

1 large onion

1 tsp celery seed

5-6 strips bacon fried crispy

½ c vinegar

½ c sugar

Slice potato and boil in salt. Drain and add onions. In bacon grease add vinegar and sugar and summer for 2 minutes. Add celery seed and pour over potatoes and onions. Salt and pepper to taste.