Cookie Salad

Ingredients:

1 small package instant vanilla pudding
2 C. buttermilk
1 8 oz. cool whip
1 large can mandarin oranges
1 large can pineapple chunks
1 small package fudge striped cookies

Directions:

Mix pudding and buttermilk. Add cool whip. Drain fruit and combine with pudding. Add cookies right before serving.

Submitted By: Michelle Olsen

Festive Tossed Salad

Ingredients:

10 cups romaine lettuce, torn
1 cup Swiss cheese, shredded
1 medium apple, cored and cubed
1 medium pear, cored and cubed
¼ cup dried cranberries
½ - 1 cup cashews, chopped

Dressing
½ cup sugar
1/3 cup cider or red wine vinegar
2 T. lemon juice
2 T. onion, finely chopped
½ tsp. salt
2/3 cup vegetable oil
2-3 tsp. poppy seeds

Directions:

In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediately.

Submitted By: Jodi VanSkiver

Bow Tie Chicken Pasta Salad

Ingredients:

16 oz. bow tie pasta, cooked
(cook for about 12 minutes, don’t overcook)
chicken cooked, cut up (grill or boil)
2 cups celery, chopped
1/2 cup green onion, chopped
1/2 cup red pepper, chopped
16 oz. frozen peas (rinse with warm water)
2 jars sliced mushrooms, drained
1 T season salt
1/4 t pepper
1 pkg buttermilk ranch dressing made according to directions
1 cup cashews

Directions:

Mix all the ingredients and toss in the pasta and dressing. Be careful-if pasta is overcooked it will break apart. Best served cold. Plan ahead to allow time to refrigerate. May need to add more dressing, longer it sits it tends to dry out some.

Submitted By: Jennifer Smith

Creamy Spiced Coleslaw

Ingredients:

1/2-teaspoon salt
2 tablespoons sugar
1-cup mayonnaise
1/2-teaspoon pepper
1/2-teaspoon celery seed
1/2-teaspoon garlic powder
1/2-teaspoon onion powder
2 tablespoons cider vinegar
1 (16 ounce) package shredded coleslaw mix

Directions:

In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving

Submitted By: Tamara Hamblin

Pistachio Salad

Ingredients:

1 small box Pistachio Pudding
1 small (8oz) container of sour cream
1 6 oz tub of Cool Whip
1 small container of cottage cheese
1/2 bag mini-marshmallows
1 can crushed pineapple (including juice)
1 small bag chopped walnuts. (Optional)

Directions:

Stir ingredients together. Add pudding last. Chill for 1/2 hour.

Submitted By: Tamara Hamblin

Crunchy Pea Salad

Ingredients:

10 oz. Frozen petite peas or 2 cups fresh peas
1 cup Diced celery
1 cup Chopped cauliflower
1 cup Chopped cashews
1/4 cup Diced green onions
1/4 cup Crisp-cooked, crumbled bacon*
2 tablespoons Chopped pimientos
3/4 cup Ranch dressing
1/4 cup Sour cream
1/2 teaspoon Dijon mustard

Directions:

Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.

Submitted By: Tamara Hamblin

Acini Salad

Ingredients:

16 oz acini de pepi pasta
9 oz Cool Whip
1 cup miniature marshmallows
1 cup coconut
1 cup sugar
2 tbsp flour
1/2 tsp salt
1-3/4 cups pineapple juice (use juice from pineapple chunks below)
2 eggs
20 oz Crushed pineapple
2 20 oz Cans pineapple chunks, drained, using the juice for above
3 cans mandarin oranges
1 tbsp fresh lemon juice

Directions:

Cook acini in 3 quarts (2850 ml) water, drain in cheesecloth rinsing with cold water to remove starch and cool. Combine sugar, flour, salt, pineapple juice and eggs in saucepan. Cook on medium heat until thick. Add lemon juice. Mix cooled acini with above cooked sauce and chill overnight.

SECOND DAY:
Add fruit, coconut, cool whip and marshmallows

Submitted By: Tamara Hamblin

Vegetable Pasta

• 6 oz linguine, broken up
• 2 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 cup sliced black olives
• 2 medium carrots, thinly sliced
• 1 medium onion, chopped
• 3 medium tomatoes, chopped
• 1 teaspoon basil or 2 teaspoons chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 cup shredded mozzarella cheese
  

Directions:

Cook linguine according to package. Preheat skillet over high, add oil. Saute onions until tender. Add garlic and cook 1-2 minutes more. Add carrots, zucchini, and celery. Cook until vegetables are tender but still crisp. Add tomatoes, olives, parsley and basil. Cover and cook 1-2 minutes or until the mixture is heated through. Add butter until melted. Remove from heat. Toss pasta, veggies and Parmesan cheese together. Salt and pepper to taste. Sprinkle servings with mozzarella cheese.

Submitted by: Stephanie Thacker

Broccoli Salad

4 cups broccoli florets with some stems-blanch 1 minute. Drain & cool.
2 cups green or red grapes cut in half, lengthwise
1/2 lb bacon cooked, crisped and chopped
1/2 cup almonds
1/2 cup raisins, white

Mix together.

Dressing:
1 cup mayonnaise
1 tsp sugar
2 T vinegar

Mix all together and pour over salad.

Submitted By: Tiffany Shafer

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4-1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar, try balsamic
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced (red) onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered, try walnuts or pecans
Options: bacon bits, feta/bleu cheese, other fruits

Directions:

In a blender mix together the sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Add the sesame and poppy seeds. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. Other suggestion was to put dressing on right before eating.

This was a new recipe that I used twice this past weekend. I left out the poppy seeds, because I didn't have any on hand and then I used balsamic vinegar, toasted pecans, bacon and feta cheese. I loved it.

Submitted by: Nicole Woodburn

Café Rio Tomatillo Salad Dressing

5 tomatillos -husk peeled off, washed and quartered (they are naturally sticky under the husks)
1 pkg. Buttermilk Ranch dressing mix (must be buttermilk or it doesn't taste right)
½ cup chopped fresh cilantro
1 cup
1/8 tsp. garlic salt
1 tsp. brown sugar
5 slices bottled jalapeno (nacho sized slices)
1 T. Jalapeno juice
Juice of ½ a lime
1/8 tsp. chili powder

Directions:

Combine all ingredients in blender. Serve over a taco salad.

Submitted by: Charity Johnson

Tomato and Mozzarella Salad

Insalata di Pomodori e Mozzarella

Serves 6 – 8

6 cups cherry tomatoes, preferably orange, yellow and red, halved
½ cup extra-virgin olive oil
¼ cup aged balsamic vinegar
½ pound fresh mozzarella cheese, cut into pieces the same size as the cherry tomatoes
Kosher salt and freshly-ground black pepper
½ cup basil pesto
6 large basil leaves, for garnish
Rustic Italian bread, sliced

To Prepare:
1. In a large salad or mixing bowl, toss the cherry tomatoes with the olive oil and the balsamic vinegar.
2. Add the mozzarella and salt and pepper to taste, and toss. Marinate for two to three minutes.

To Serve:
Arrange the salad on a large serving platter or individual serving plates. Drizzle with the pesto and garnish with the basil leaves. Serve with bread.

Submitted by: Charity Johnson

Creamy Coleslaw

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded (or 1 bag Pre-cut coleslaw)
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon grated onion, or to taste (make sure it is a mild onion)
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions:

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Submitted by: Charity Johnson

Spinach and Orange Salad

Ingredients:

• pkg. spinach
• 2 oranges, peeled and sliced
• 1/4 cup vinegar
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 small red onion, chopped
• 1 tsp dry mustard
• 2 tbsp water

Directions:

Chop spinach, oranges, and onion; toss. Blend vinegar, oil, sugar, salt, mustard, and water until well mixed. Refrigerate until ready to toss salad.

Optional: try walnuts, green onions, apples

Submitted by: Nicole Woodburn