BLT Pasta Salad

• 1 pkg. rotini pasta; cooked and drained
• 8 slices of bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 C. green onion; sliced
• 4 C. lettuce, chopped
• 1 C. mayo
• 1/4 C. lemon juice
• 2 tesp. sugar
• 2 tesp. chicken bullion granules

Combine mayo, lemon juice, sugar, and bullion for the dressing.
Combine all remaining ingredients, pour dressing over top and toss just before serving.
*This doesn't keep well since the lettuce wilts, so if you aren't going to use it all for one meal, you'd want to only put lettuce in the portions you'll eat right away.

Broccoli Grape Salad

• 1 bunch broccoli, cut bite size
• 3 green onions, chopped
• 1 C. grapes, halved (or raisins)
• 1/3 C. sunflower kernels or chopped pecans

Dressing:

• 1 C. mayo
• 2 Tbsp. white vinegar
• 1/3 C. sugar
• 1/2 tesp. salt

Toss, sprinkle 3 oz. bacon bits on top, refrigerate until serving.

Waldorf Salad (from the Waldorf Astoria Hotel)

• 3 medium apples; cut into bite size (unpeeled)
• 1/2 C. chopped celery
• 1/2 C. grapes; halved
• 1 C. pineapple chunks; drained
• 1/2 C. pecans
• 1/2 C. mini marshmallows

Dressing:

• 1 C. mayo
• 1/4 C. sugar
• 1/2 tesp. salt

Combine all ingredients in large bowl, mix well, cover and refrigerate.

Fumi Salad (Ramen Slaw)

• 1 pkg. slaw mix
• 1/2 C. slivered almonds
• 8 green onions, chopped
• 1/2 C. sesame seeds
• 1 pkg. ramen noodles; uncooked and broken into small pieces

Dressing - whisk together:

• 4 Tbsp. sugar
• 1 C. oil
• season pkg. from ramen noodles
• 6 Tbsp. rice wine vinegar

Brown almonds and sesame seeds in a small amount of butter. Combine slaw mix, onions, and dressing. Just before serving, stir in noodles, almonds, and sesame seeds.

Spring Spinach Strawberry Salad

• 1 package spinach
• 1 pint strawberries quartered
• 2 oz. sugar toasted almond slivers (toast almonds with 4 tesp. sugar in a dry pan until golden)

Dressing - blend together:

• 1/2 C. sugar
• 2 Tbsp. sesame seeds
• 1 Tbsp. poppy seeds
• 1 1/2 tesp. grated onion
• 1/4 tesp. Worcestershire sauce
• 1/2 tesp. paprika
• 1/2 C. apple cider vinegar
• 1/2. C. oil

Libby's Creamy Grape Salad

Ingredients
• 4 pounds seedless green & red grapes, halved
• 4 ounces chopped pecans
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Mix together the cream cheese, sour cream, sugar & vanilla. Then stir in the grapes & nuts, coating well. Refrigerate until chilled through before serving.

Libby got it from allrecipes.com but I'm giving her credit anyway because it reminds me of her.

Chicken Ceasar Pasta

Servings: 6
Prep Time: 30 min.

Ingredients

• 3 quarts water
• 2-1/2 C. uncooked tricolor spiral pasta
• 1-1/2 C. cut fresh asparagus (1-inch pieces)
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 2 large tomatoes, chopped
• 2/3 C. Caesar vinaigrette salad dressing
• 3 green onions, chopped
• 3 tablespoons grated Parmesan cheese

Directions
In a pot, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.

Drain pasta mixture; return to the pan. Add the chicken, tomatoes and vinaigrette. Cook over low heat until heated through. Sprinkle with onions and Parmesan cheese.

Can be served warm or cold. Cold tastes better.

Ensalada Ranchero

Ranch Style beans - what makes this salad YUMMY.

• 2 heads of lettuce - any crisp variety, but I like Romaine
• 1 can of black olives, sliced or whole
• 1 can of corn (optional)
• 1 medium onion, diced
• 1-2 large tomatoes, diced
• 1 (16 oz.) can RANCH STYLE beans (that's a brand name)
• 1 bag of Fritos
• 1 pkg. of shredded cheddar cheese
• 1 bottle of Catalina salad dressing

Wash and prepare lettuce, onion, and tomato. Drain corn and olives. In a large salad bowl combine lettuce, olives, corn, onion, and tomato. Keep cold until time to serve. Allow each person to top with Fritos, cheese, beans, and dressing, otherwise salad will become soggy. Do NOT drain the beans (the sauce is what makes it good!).

If you are feeding a large enough crowd to use all the salad, you can add chips, cheese, beans, and dressing just before serving and toss to coat well.

This is always a hit at pot-luck dinners and big family gatherings. Its hearty enough to make a meal by itself. Perfect for a warm summer supper on the patio.

You could add beef with taco seasoning if you wanted meat, but it really doesn't need it.

Easy Asian Slaw

Prep time: 10 minutes
Servings: 6

• 4 cups bagged coleslaw (or you can shred your own cabbage if you'd like)
• 1 can (11 oz) mandarin oranges, drained
• 2 green onions, thinly sliced
• 1/4 C Kraft Asian Toasted Sesame dressing

Combine all ingredients. Chill and serve.

Very cool, refreshing, and super easy. I also like to add some toasted almond slivers and change the Asian dressing to poppyseed dressing and add 1/4 C Mayo to give it a sweet "American" flair.

Satay Chicken Pasta Salad

Prep time: 30 minutes
Servings: 6

• 8 oz (half a box) bow tie pasta, cooked
• 1 cup (about half a bottle) Kraft Asian Toasted Sesame dressing
• 2 Tbs peanut butter
• 1 Tbs sesame oil (optional - but it makes it yummier)
• 2 cloves garlic, minced or pressed
• 1/2 of a jalapeno, de-veined, seeded, very finely diced
• 2 medium carrots, peeled, julienned
• 1 medium red bell pepper, julienned
• 1 C sugar snap peas or snow peas
• 1/2 C dry-roasted peanuts
• 1 C fresh basil, shredded or 1/2 C fresh cilantro
• 3 C cooked, chopped chicken breast

Cook pasta per package instructions; drain.

For dressing, whisk together: salad dressing, peanut butter, oil, garlic, and jalapeno.

Cut carrots and bell pepper Julienne style, chop peanuts, cut peas in half, shred herbs, and chop chicken. Add together with pasta and toss in dressing.

Serve warm or chilled.

I love love love this dish! I have used a variation of this for years and the family devours it. But last night we had this one at my cousin's Pampered Chef party and I think its a much less expensive version of our old favorite. I have added a few of my favorite ingredients to improve on the Pampered Chef recipe slightly. Yum-o!

Mom's famous Mandarin Orange Salad

Servings: 4-6

• 2 bunches romaine lettuce
• 1 pkg slivered almonds
• 2 cans drained mandarin oranges
• 1 bunch sliced green onions

Dressing:

• 1/2 C. apple cider vinegar
• 3/4 C. olive oil
• 1/2 C. sugar
• 1/4 tsp almond extract
• 2 tsp salt
• 2 tsp tarragon

(Makes 8 servings dressing)

My Mom got this recipe from someone in her mini-church when we lived in Texas. We have enjoyed it in our family ever since. It can be made in lots of different variations. You can use red onion sliced into rings, black olives, sliced strawberries, walnuts, blueberries, or "praline" almonds. It's so good in the summer time. Add cooked chicken and it's a great lunch or light supper by itself!