Michelle's Coleslaw

Ingredients:

1 bag (14 oz) coleslaw mix

1/2 cup mayo

3 T canola oil

1/4 cup sugar

1 T apple cider vinegar

1/4 tsp. salt

1/2 tsp. celery seed

1 tsp. onion powder

1 chopped green apple

Combine all ingredients.

Frito Salad

3 tomatoes
1 cucumber
1 red onion
1 can olives, sliced
1 can red kidney beans, drained and rinsed
1 green pepper
1(16 oz.) bottle Catalina dressing
1 (10 oz) bag of Fritos

Chop vegetables; add beans and olives and combine with dressing. Marinage several hours or overnight. Before serving add the bag of Fritos.

Courtesy of Dianne Lathen

Spinach Salad

1 bag baby spinach, remove stems
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.

Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste

Combine in blender and mix until smooth and pour over salad.


From Amanda Hemmert

Spinach Almond Salad

1 bag (10oz) fresh spinach
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds

Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.

Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.

From Gina Fredinberg

Delicious Bok Choy Salad

Ingredients:
First Step: Salad topping
½ cup butter
2 TB sugar
½ c sesame seeds
2 pkgs Top Ramen noodles (broken/crushed to tiny pieces)
3 oz sliced almonds

Melt the butter and lightly brown the above ingredients. Set aside browned ingredients in a separate container.

Second step: Salad
2 lbs Bok Choy (chop stalks as well as leaf, I also use savoy/chinese cabbage with good results)
4 green onion stalks (chop into small pieces)

Combine the above ingredients into a large salad bowl and refrigerate if not serving immediately.

Third Step: Dressing
¾ cup vegetable oil
¼ cup red wine vinegar
½ c sugar
2 TB soy sauce
1 TB sesame seed oil (this is a crucial ingredient! Find it in the Asian section in a small bottle)

Combine and mix the above third step ingredients.

Fourth step: Salad mixing/preparation
When ready to serve, mix all three prepared ingredients evenly in a large serving bowl.

Just a hint: It is not a good idea to refrigerate the salad if there are leftovers. It doesn't survive the refrigerator.

Courtesy of: Sierra Langford

Grilled chicken Caesar Salad Wrap

2-3 Grilled chicken breasts, cut in strips or coarsely chopped
4 flour or flavored 10 inch tortillas
romaine lettuce, chopped
Caesar salad dressing
shredded Parmesan cheese


Heat tortillas so they are soft enough to fold. Mix salad with dressing. Place approximately 1/2-1 cup of salad on tortilla, chicken and shredded Parmesan cheese. Fold tortilla like a burrito, cut in half. Makes 2-4 servings

Four Bean Salad

1 can garbanzo beans
1 can red kidney beans
1 can cut green beans
1 can small white beans
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup chopped onion
1/8 tsp dried minced garlic
dash of salt to taste

Drain and combine beans. Mix all other ingredients, pour over beans
and marinate overnight. Keeps well.

Submitted by Karen Utley

Grape Dessert Salad

4 lbs. grapes (red, green, or combination), washed and dry
1 (8 oz) container of cream cheese, softened
1 (8 oz) container of sour cream
2 Tbsp. brown sugar
1/3 cup granulated sugar
1 Tbsp. vanilla extract
4 oz. chopped pecans

Combine cream cheese, sour cream, sugars, vanilla, and pecans. Gently fold in grapes. Chill in refrigerator until ready to serve.

Submitted by Nicole Stephenson

Broccoli Salad

3 stalks broccoli
1/4 cup chopped red onion
1 cup shredded cheddar cheese
1/2 pkg. sunflower seeds
1 jar bacon bits or 8 slices of bacon
1/2 jar rice noodles

Dressing:
1 cup mayo
1/2 cup sugar
2 Tbsp red wine vinegar

Mix together. Refrigerate 3 hours. Pour over salad. Add rice noodles when ready to serve.

Submitted by Alicia Bay

Oriental Cabbage Salad

1 (3 oz) package chicken flavor oriental noodles
4 cups shredded cabbage
1/4 cup chopped green onions
2 Tbsp sesame seeds

Dressing:
Seasoning packet from noodles
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp salad oil
1/2 tsp ground white pepper
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 to 2 cup cooked breaded chicken patties, cubed

Crush noodles slightly: place in colander. Pour boiling water over noodles to often slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seeds.

For dressing: Combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt: mix well. Pour over cabbage mixture and toss to coat. Add cubed chicken. Cover and chill several hours or overnight. Before serving stir in almonds.

Submitted by Jennifer Chase

Seafood Salad

3 cucumbers, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro

Combine all ingredients and squeeze two lemons over it. Add salt to taste.

Submitted by Jill Laws

Tabbouleh

1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.

Submitted by Jill Laws