Strawberry Champange Salad

1 Large can crushed pineapple
10 oz. package frozen sweetened strawberries
3/4 Cup sugar
1 Package cream cheese
1/2 t. Almond extract
10 oz. Cool whip

Beat sugar and cream cheese together. Add strawberries and pineapple, and extract. Fold in cool whip. Pour into container and freeze. Thaw slightly before serving. Makes 8-10 servings. (FYI, it doesn't get carried away.)

Broccoli and Tortellini Salad

6 slices bacon, cooked and crumbled
10 oz. fresh cheese filled tortellini, cooked according to package
1/2 C. mayonnaise
1/2 C. white sugar
2 tsp. red wine vinegar
3 heads fresh broccoli, cut into florets
1 C. raisins (I hate raisins so I always use craisins)
1 C. sunflower seeds
1 red onion, finely chopped

Mix mayonnaise, sugar and vinegars and stir into remaining ingredients.

Lion House Salad

When I was young...very young my grandparents had their 50th wedding anniversary at the Lion House.  All I remember is that the salad was soooooo good.  I ate a lot of salad back then since I had some weird aversion to meat.  Years later I found the recipe and I still love it.

1 head lettuce
3 strips bacon, cooked and crumbled
5 oz. frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. grated swiss cheese
2/3 C. green onion
1/4 C. mayonnaise
1/4 C. Miracle Whip

Layer:
Lettuce, sprinkle with sugar, salt and pepper
Peas
Cheese
Onion
Mayonnaise and Miracle Whip mixed

Toss together and add bacon right before serving.

BLT Macaroni Salad

Since it is getting to be that time of year again I thought I would start posting some of our favorite salad recipes.

2 C. uncooked salad roni or ditalini
5 green onions, finely chopped
1 large tomato diced
1 1/4 C. diced celery
1 1/4 C. mayonnaise (I always use Miracle Whip)
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 lb. bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl combine macaroni, green onions, tomatoes and celery.

In a small bowl, whisk the mayonnaise, vinegar, salt and pepper.  Pour over macaroni mixture and toss to coat.  Cover and refrigerate at least 2 hours.  Just before serving add bacon.

Fruited Pasta Salad

1 1/2 C. cashews
12 oz. bowtie pasta
12 oz. rotini pasta
4 C. cooked, cubed chicken
1 1/2 C. celery chopped
1 1/2 C. red grapes, halved
1 small pkg. craisens
1 15 oz. can pineapple tidbits
2 cans mandarin oranges
16 oz. Kraft coleslaw dressing
1/2 C. mayonnaise

Cook pasta according to directions. In a small bowl mix coleslaw dressing and mayonnaise.  In a large bowl add all ingredients except cashews and dressing.  Right before serving add dressing and cashews.

Cornbread Confetti Salad

This makes a LOT of salad.  This is a great salad to take for summer pot lucks. We either use it as a side dish or as our main dish and eat with tortilla chips like a dip.

1 pkg. (8 1/2 oz.) corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 small tomatoes chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 bunch green onions chopped
10 bacon strips, cooked and crumbled
2 C (8 oz.) shredded cheddar cheese

Dressing:
1 C (8 oz.) sour cream
1 C mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread according to package directions.  Cool completely and crumble.  In a large bowl, combine all ingredients.  In a small bowl, whisk the dressing ingredients.  Just before serving, pour dressing over salad and toss to coat.

Catalina Salad

1 lb. cooked ground beef
1 lb. cheddar cheese
1 can kidney beans
1 large head of lettuce torn into pieces
1 can sliced olives
1 large onion, chopped
1 7 oz. pkg. regular Fritos
1 bottle Catalina salad dressing

Combine all ingredients except chips and dressing.  Chill covered.  At serving time toss with chips and dressing.

Lemon Strawberry Salad

I made this yummy salad for a party we had.  I love spinach salads with fruit.  

1/2 c. sugar

1/2 c. oil

3 Tbsp. lemon zest

1/4 c. lemon juice

1 1/2 Tbsp. whole mustard seed

1/4 c. sliced almonds

3/4 c. dried cranberries

3 green apples, trimmed and chopped

15 whole strawberries, trimmed and chopped

1 bag (12 oz.) baby spinach

Directions: Prepare dressing by mixing sugar, oil, lemon zest and lemon juice in a blender.  Add mustard seeds and blend again.  Toast almonds on a cookie sheet until golden brown (350 degrees for 5-10 min.).  Combine spinach, apples, strawberries, cranberries and almonds.  Toss with dressing and serve.

*Yields about 6 servings

**Notes-I doubled the amount of spinach because I was preparing it for more people.  I just threw in whatever amount of almonds, cranberries, apples and strawberries I thought looked good.  I think 3 apples is way too much*

Mandarin Cookie Salad

2 C. cold buttermilk
1 pkg. (5.1 oz.) instant vanilla pudding
1 carton (12 oz.) frozen whipped topping, thawed
2 cans (11 oz.) mandarin oranges, drained
1 pkg. fudge striped cookies, coarsely crushed

In a bowl, whisk the buttermilk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Fold in whipped topping and oranges.  Cover and refrigerate until serving.  Fold in crushed cookies.

We also like to use other fruits like fresh strawberries and grapes.

Chinese Cabbage Salad

This is a little variation of the "normal" ramen salad. We like both of them.

2 1/2 pounds napa cabbage
A bunch of green onions
3 packages ramen noodles
1/2 C butter or margarine
1/4 C sliced almonds (I usually put a lot more)
1/4 C sesame seeds
Diced cooked chicken (optional)

Dressing:
3/4 C peanut oil (I found that peanut oil was more expensive than I wanted to pay and not easy to find so I put 2 to 3 Tablespoons peanut butter and filled the rest of 3/4 cup oil and whisked it up)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce

Crush ramen noodles.  In skillet heat butter and add ramen, almonds and sesame seeds.  Cook until toasted brown.  Let cool.

Shred cabbage. Slice green onions.   Mix all ingredients in large bowl.  Add dressing just before serving.