Tawni's Hot Veggie Salad

Steam/blanch the following chopped vegetables:

broccoli

carrots

cauliflower

asparagus (in season)

Put into bowl and add:

chopped tomatoes

chicken (optional)

salt/pepper

fresh squeezed lemon

mayo to taste (or any salad dressing of your choice)

chopped cheese (optional)

Tawni's Three Tomato Salad (Tawni Lawrence)

Chop or slice the following:

1 yellow tomato

1 orange tomato

1 red tomato

Feta, Gouda, or Havarti cheese chunks

cucumber

chopped rotisserie chicken

fresh chopped dill to taste

chopped spinach or lettuce (optional)

avocado (optional)

salt and pepper

fresh squeezed lemon

mayo to taste (it doesn't take much)

Mix together and eat with Melba toast-delicious!!!

Maren's Spinach Poppy Seed Salad (Shanna Wheeler)

2 bunches spinach

1 head red leaf lettuce

3/4 lb grated Swiss cheese

1 lb bacon, cooked and diced

1/2 c craisins

Dressing:

1 1/2 tbsp poppy seeds

3-4 c vinegar (about 1/2 white and 1/2 apple cider)

1 1/2 c canolia oil

1 1/2 tsp salt

3/4 tsp dry mustard

1 1/2 c sugar

1 small red onion, diced

Mix dressing first and chill a couple hours before serving. Mix salad ingredients together in a large bowl. Pour as much dressing as desired over salad and toss. Enjoy!

Frito Bean Salad (Jennifer Clark)

1 1/2 c Fritos

2 c shredded green lettuce

1/2 - 1 c tomato, diced

1-16 oz can chili with beans

1 c shredded cheddar cheese

1-4 c salsa

8 oz sour cream

1 lb ground beef, cooked and drained (optional)

Mix in a medium sized bowl and serve.

Nappa Cabbage (Jennifer Clark)

1 med. head of nappa or Chinese cabbage

4 boneless, skinless chicken breasts, cooked and diced

1 can water chestnuts, drained and cut

1 pkg (3 oz) slivered almonds, browned

(pour on cookie sheet at 400 until browned)

1 small bunch of onions, chopped about 1/2 way up stem

2 pkg chicken ramen, uncooked and crunched

Put all ingredients, chopped into a large bowl. In a separate bowl, combine the top ramen seasoning packets with 1/2 c vegetable oil, 2 tbsp cider vinegar, 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp sugar. Mix well. Pour over salad mixture and toss to coat.

Cool Whip Salad (Jennifer Clark)

1-11 oz can Mandarine oranges

1-8 oz can crushed pineapple, drained

1-6 oz pkg orange Gelatin

1-16 oz cottage cheese

1-8 oz carton Cool Whip

Sprinkle dry orange Jello into the Cool Whip and fold it in. Add cottage cheese, pineapple, and oranges. Mix together. Can place in refrigerator to chill.

Gay-Gay's Frog eye salad

1 c sugar

2 tbsp flour

2 1/2 tsp salt

1 3/4 c pineapple juice

2 eggs, slightly beaten

1 tbsp lemon juice

3 qt. water

1 tbsp cooking oil

1-16 oz. pkg acini de pepe (pasta)

3-11 oz. cans of mandarin oranges, drained

3-15 oz. can pineapple tidbits, drained but save the juice

1-9 oz. container cool whip

1 c mini marshmallows (fruity ones are great)

1 c coconut (optional)

red grapes cut in half (as much as you want)

Combine sugar, flour, and 1/2 tsp of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 tsp salt and oil to boil. Add pasta. Cook at a rolling boil until done. Drain-rinse-drain and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

Next day, add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled. Lasts 1 week in fridge. Serves 25.

Grape Salad (Judy Bruse)

4 lbs. grapes-cleaned and de-stemmed

8 oz. cream cheese, softened

1 tsp vanilla

1/2 pkg pecans

1 tbsp brown sugar

1 c shredded cheddar cheese

Mix all ingredients but grapes together. Stir in grapes. Top with brown sugar and other 1/2 of pecan package.

Autum Fruit Salad (Amber Church)

2 green apples

1-11 oz. can mandrian oranges

1 c red grapes-halved

1 1/2 c. mini marshmallows

1-8 oz. vanilla yogart

2 tbsp. nuts

zest of 1 lime

Combine and enjoy.

Chinese chicken pasta salad

Dressing:
2/3 c. soy sauce

6 tbsp sugar

2/3 c. rice vinegar

1/2 c. canola oil

1/2 t. salt

1/2 t. pepper
1/4 c. parsley

Salad:

1 bag baby spinach

12 oz. bag bowtie pasta

1/4 c. chopped cashews

1 rotisserie chicken, shredded

1 c. green onion

1 can mandarin oranges

Marinate cooked chicken in dressing for at least 2 hours, overnight is better. Add to salad ingredients, mix and enjoy.