Wonton Salad

greens- (romaine, green or red leaf
lettuce, or a combination)
cooked chicken (something with a little flavor,
I like to use leftover fauxtisserie chicken)
peanuts
fried wontons

dressing:
1/4 c. sugar
1/4 c. seasoned rice vinegar
1/4 c. oil
1 tsp. salt
1 Tbs. sesame seeds

from: Kris Mickelsen

Sonoma Chicken Salad

*This is my favorite chicken salad!

Salad Ingredients:
3 1/2 c. cooked, shredded chicken (cooled) (I like to cook
mine in the crock pot, about 3-4 hours on high)
1 c. diced celery
2/3 c. slivered almonds (original recipe calls for pecans)
1/2 c. crasins
1 c. diced apples
2 Tbs. grated parmesan cheese (I have left this out and it is still delish)

Dressing:
2/3 c. mayonnaise
1/4 c. apple juice
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. prepared yellow mustard
1 Tbs. poppy seeds
1/2 tsp. onion powder
salt and pepper to taste

 In a large bowl, toss together all the salad ingredients.  In a separate bowl, whisk together all the ingredients for the dressing until well blended.  Pour dressing over chicken mixture and toss to coat evenly.  Serve with bread, pitas, or croissants.  Store in refrigerator.

from: cooking classy

Spinach and Swiss Salad

*This poppyseed salad dressing goes great with anything, but especially with spinach salads and fruit...

1 large head iceberg lettuce, torn

1 (10 oz) bag spinach (I prefer baby spinach)

1/2 red onion, chopped

3/4 c. sliced mushrooms

3/4 c. grated swiss cheese

1/2 lb. bacon, cooked until crisp and crumbled

1 c. cottage cheese, drain off the liquid in small colander

crutons

Note: the dressing makes more than you will need for one salad)

Poppyseed Dressing

1 c. sugar

2 tsp. dry mustard

1 tsp. salt

2/3 c. apple cider vinegar

2 c. vegetable oil

1 Tbs. poppyseeds

Mix dressing ingredients in a blender. Refrigerate until ready to use.

Acini de Pepe Salad (Frog Eye Salad)

This makes a lot! You may want to half it if you don't want to be eating it for days. :)

1 3/4 c. pineapple juice

1 Tbs. lemon juice

2 beaten eggs

1 c. sugar

1/2 tsp. salt

2 Tbs. flour

1 pkg. acini de pepe noodles

1 Tbs. oil

2 tsp. salt

3 qts. water

3 cans mandarin oranges

3 cans pineapple tidbits

1 can crushed pineapple

9 oz. cool whip

2 c. mini marshmallows

Mix pineapple juice, lemon juice, eggs, sugar, flour, and salt in a saucepan. Cook over medium heat until thickened. Cool. Heat water until boiling, add noodles, oil, and salt. Cook until tender and drain (according to package). Rinse with cool water. Combine lemon juice mixture and noodles and refrigerate over night. Add remaining ingredients the next day before serving.

Honey Lime Chicken Salad

2/3 c. vanilla yogurt

2/3 c. sour cream

3 Tbs. honey

1 Tbs. lime zest

1 tsp. salt

1/4 tsp. pepper

4 c. cooked chicken, cubed

2 c. grapes, halved

2 c. apples, chopped bite sized

2/3 c. thinly chopped celery

1/4 c. green onions, sliced

1/4 c. slivered almonds

Mix all ingredients, chill.

Serve in crescent rolls or pita bread.

Tuxedo Salad

*This makes a lot!

16 oz bowtie pasta (farfalle)

The dressing:

1 c. oil

2/3 c. teriyaki sauce

6 Tbs. sugar

2/3 c. apple cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

Mix all ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach

6 oz. crasins

2 cans, 11 oz. mandarin orange segments, drained

3 green onions, chopped

1/4 c. toasted sesame seeds

6 oz. honey roasted peanuts

2- 8 oz. cans water chestnuts, drained

teriyaki chicken cooked and cubed and cooled

(you can buy this frozen at some stores, or make your own...I make my own using the following recipe)

Teriyaki Chicken Marinade

3/4 c. brown sugar

2/3 c. soy sauce

1 clove garlic, minced

1/4 tsp. ginger

2 Tbs. lemon juice

Marinade chicken for at least 1 hour. Bake one hour at 325 degrees in sauce turning three times until for tender.

Assemble in a large, large bowl and enjoy!

from Michelle Wright

Tortellini Caesar Salad Recipe

1 pkg (19 oz) frozen cheese tortellini

1/2 c. mayonnaise

1/4 c. milk

1/4 c. plus 1/3 c. shredded parmesan cheese, divided

2 Tbs. lemon juice

2 cloves garlic, minced

8 c. torn romaine

1 c. seasoned salad croutons

Halved cherry tomatoes

*can also add grilled chicken

Cook tortellini according to package directions. Meanwhile, combine the mayonnaise, milk, 1/4 c. parmesan cheese, lemon juice, and garlic.

Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomotoes.

Yield: 10 servings.

from Taste of Home (and Ericka Madsen)

Chinese Chicken Salad

This recipe feeds 6 adults as a full meal (it makes a lot)

SALAD INGREDIENTS

3 chicken breasts, cooked and diced

1 head of iceberg lettuce, torn

1 head of redleaf lettuce, torn

1/2 package of wonton wrappers, cut into strips (about thirds) and fried*

DRESSING INGREDIENTS:

1 cup of canola oil (or less, Jill often uses about 3/4 of a cup)

3/4 cup of seasoned rice vinegar (found in the Asian food section)

1 teaspoon salt

1 1/2 teaspoons pepper

1/2 cup of sugar (or less to taste)

4-6 green onions, cut into 2 inch pieces (Jill usually doesn't cut them)

Put all the dressing ingredients in a blender and blend until smooth. Then combine the lettuce, chicken, wontons. Right before serving add the dressing.

*To fry the wontons, warm up oil over medium high heat. Place a couple in and let them puff up and brown on one side for about a minute. Watch that they don't burn. Then flip them over with tongs and cook the other side. Remove and let cool on paper towels.

from Jill Hunter

Broccoli Salad

*This is great as a side, or in pita bread.

1 head broccoli cut into bite size pieces
1 c. chopped celery
2 c. red grapes, cut in half
1 c. sunflower seeds (I like slivered almonds instead)
1 c. crasins
12 oz. bacon, cooked and crumbled

Dressing:
1/4 c. sugar
1 c. mayonnaise
1 Tbs. white vinegar
3/4 Tbs. poppyseeds

Sarah's Salad (Lion House)

1 head iceburg lettuce
3 strips bacon (I use much more!)
1/2 10-oz. pkg. frozen peas, thawed
2 1/2 oz. swiss cheese cut into strips
2/3 c. chopped green onion

Dressing:
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. mayonnaise
1/4 c. salad dressing

Spinach Salad

1 head lettuce
2 bunches spinach
3/4 lb. mushroom slices
3/4 lb. grated swiss cheese
1 purple onion sliced in rings
1/2 lb. bacon, cooked and crumbled

Dressing:
3/4 Tbs. poppyseeds
1/3 c. white vinegar
3/4 tsp. salt
3/4 c. oil
3/4 tsp. onion grated
1/3 c. sugar
1/3 tsp. mustard

Oriental Chicken Salad

3 c. chopped romaine lettuce
1 c. red cabbage
1 c. napa cabbage (I don't use this and just use more red cabbage)
1/2 c. grated carrot
Chow mein noodles
Green onion
Sliced almonds
Cooked chicken (I like frozen breaded chicken tenders or chicken nuggets)

Combine and serve with dressing:
(doubled in ( ))
3 Tbs. honey (little less than 1/2 c.)
1 1/2 Tbs. rice wine vinegar (3 Tbs.)
1/4 c. mayonnaise (1/2 c.)
1 tsp. grey poupon dijon mustard (2 tsp.)
1/8 tsp. sesame oil

Pretzel Salad

Mix and pat in bottom of 9x13 pan:
2 c. crushed pretzles
3 Tbs. sugar
3/4 c. melted butter
Bake at 400 for 7 minutes then cool.

Mix and spread over crust:
8 oz. cream cheese
1 c. sugar
1 c. cool whip

Dissolve:
6 oz. pkg. strawberry jello
2 c. boiling water
16 oz. frozen strawberries or raspberries
Chill until slightly jelled then pour on top.

After jello has set, spread more cool whip on top. Sprinkle with more crushed pretzels (too look pretty!).

Shredded Pork

3-4 lb pork loin roast
1 cup salsa
1 cup brown sugar

Place all ingredients in a crock pot and cook all day. Shred the pork when it is tender.

Serve with taco salad or on buns.

[from Shersti Pearson]