Fluffy Pistachio Jello Salad (Shiloh)

Fluffy Pistachio Jello Salad
1 box of pistachio pudding
1 carton of Cool Whip (or generic brand)
1 can crushed pineapple, drained
1-2 cups of mini marshmallows
Mix pistachio pudding with Cool Whip.  Stir till it all turns green!  Then
add pineapple and marshmallows.  Stir and then chill.  Enjoy!

Crab Pasta Salad (Kristi H)

I've always made this without pasta, but decided to try some and liked it!

2 1/2 cups elbow macaroni, cooked
1 pkg. imitation crab meat, flaked
2 med. tomatoes, chopped
1 small cucumber, chopped
1 heaping tablespoon mayonaise
1 teaspoon ranch salad dressing mix (or to taste)
other spices you may like, to taste (garlic, celery salt, onion powder, lemon pepper, etc.)  *optional

Mix everything together and taste.  If it's too drab, sprinkle some more ranch mix on or add some of your other favorite spices.  Sometimes a tiny sprinkle of sugar brings out the other flavors. 

This always tastes better the next day, but is still great as soon as it's finished.  If you remember, make it the night before.

Broccoli Pasta Salad (Robin B.)

1 head broccoli, raw, cut up
1 lb. pasta, cooked and rinsed in cold water, then drained
1/4 cup red onion, chopped
10 strips of bacon cooked and crumbled
1/2 cup Cheddar cheese
1/2 cup cashews or almonds
Mix all of this together and then top with dressing.

Dressing (mix these together):
2 Tbsp. sugar
1/3 cup balsamic dressing
1 package dry Italian dressing mix

Crab Salad (Kristi H)

1 package imitation crab -- flaked
1 tomato -- chopped
1 green onion -- chopped
1/2 cucumber -- chopped
1 teaspoon (or to taste) ranch-style dressing mix -- the dry mix
1/4 cup mayonnaise -- (or less)

Mix everything and chill.

I love this salad. The seafood salad you buy at the deli or at Costco always has too much mayo for my taste. This just tastes nice and fresh.

This is also good on crackers.

Chicken Tuna Salad (Kristi H)

6 ounces tuna -- canned, drained
12 ounces chicken -- canned, drained
3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 apple -- chopped fine
3 ribs celery -- chopped fine

Mix everything together and chill.

This is great on crackers or used as sandwich filling. I like to add grapes (halved) if I have them. The fine chopped apple is key.

This is kind of like the chicken salad you find on expensive chicken salad sandwiches... add grapes and pecans to this and put it on your favorite bread - it's even better than the sandwiches you get at hip little sandwich shops.

Lemon Jell-O Salad (Dena)

2 small pkg. lemon pie filling (cook and serve kind)

2 small or 1 large pkg. lemon Jell-O

Make lemon pudding according to directions. Mix the lemon Jell-O with 2 1/2 c. boiling water. Mix finished pudding and Jell-O together and let cool for 5 - 10 min.

2 cans pineapple tidbits (drained)

2 cans mandarine oragnes (drained)

3-4 bananas (sliced)

Pour Jell-O mixture into a 9x13 pan. (You may need to save a little out to fit well.) Stir in the fruit. Allow to set up for several hours. Top w/ Cool Whip. (Recipe can be halved using an 8x8 pan)

Broccoli Salad (Dena)

Salad Dressing:

1/2 c. Miracle Whip

1/4 c. sugar

1 Tbsp. vinegar

Combine Miracle Whip, sugar and vinegar. Can be served immediately, but best if allowed to sit for a few hours.

Salad:

1 bunch broccoli

1/2 red onion

1/2 lb. bacon

1/2 c. cheddar cheese

Chop broccoli into bite-sized pieces. Chop onion. Fry and crumble bacon. Grate cheese. Toss all together. Stir in dressing right before serving (so that the bacon doesn't go soft).

BBQ Chicken Salad

2 chicken breasts, cooked & shredded
1/2 can black beans, drained
1/2 can corn, drained
1/2-1 head romaine lettuce, thinly sliced
1 avocado, cubed
3/4-1 C. cheddar cheese, grated
2 green onions, sliced
1 tomato, cubed
tortilla chips, broken up
1/2 C. salsa
1/2 C. Italian dressing
BBQ sauce

1. Bake or grill chicken until desired tenderness. Shred using two forks. Place shredded chicken in a Tupperware container. Add desired amount of BBQ sauce and toss until meat is evenly coated.

2. In a salad bowl combine all of the ingredients, minus the chips(add those at the very end to prevent them from getting soggy). You can add what you like and how much you like of each ingedient. You could even add in olives or red bell pepper.

3. In a smaller bowl, whisk together equal parts of the salsa and Italian dressing.

4. Pour the dressing over the salad. Toss and enjoy!

Chicken Pasta Salad (Kristi H)

1 Tbsp italian seasoning, or your own mixture of basil, oregano, marjoram, & thyme
1/3 c dried onion
2/3 c olive oil
1/2 c sugar
1 c red wine vinegar
3 boneless skinless chicken breast, cooked and shredded
16 ozs cork screw pasta, cooked, drained & cooled
1 cucumber, diced
2 c fresh broccoli, chopped
1 c mozzarella cheese, shredded

Combine seasoning, onion, oil, sugar and vinegar and set aside. Toss remaining ingredients together in a large bowl. Blend vinegar mixture if possible, or stir vigorously, then add to pasta mixture. Let salad chill for a few hours (best over night) to let the pasta soak up the sauce flavors, if time allows. Be sure to stir up everything before serving.

Spinach Salad (Laura M)

Dressing: 1/2 C Olive Oil 1/4 Cup Cider Vinegar 1/8 C Sugar 1 1/2 Tbl Brown Sugar 1 Tbl Worchestershire Sauce - Mix and let sit for awhile Salad: Spinach leafs red onion sliced thin bean sprouts bacon (fried and crispy) Chopped Hard boiled eggs (about 4) Sliced Mushrooms Sliced Mix all ingredients and drizzle desired amount of dressing over salad and blend well.

Spinach Salad (Winnie C)

Spinach Salad

1 bag fresh spinach

1 can of water chestnuts (Drain water)

4 boiled eggs

1/4 cup cooked bacon (cut into pieces)

1/2 cup sprouts

Toss together

Dressing

1 cup veg. oil

3/4 cup sugar (I have used 2/3 and it taste good, you could even try 1/2 if you wanted)

2tsp worchester sauce

2tsp onion salt

1/2 cup vinegar

1/3 cup ketchup

Blend in mixer and pour over salad and toss. Put dressing on right before you eat, it can make it a little soggy if you don't. Also I only use about half of the dressing.

Pineapple Cabbage Salad (Teresa H)

3 cups shredded cabbage

1 cup crushed pineapple, well drained

2 large red apples, chopped

½ cup raisins

½ cup almonds

1 can mandarin oranges, drained

Fresh coconut curls

2-3 Tablespoons mayonnaise

Mix well. Sprinkle nuts as you serve slaw for crunch.

Serves 6-8

Herbed Italian Pasta Salad (Robin B)

1 (16oz.) package rotini pasta
1 can (8oz.) tomato sauce
1 cup Italian dressing
1 tsp. Dried basil leaves
1 tsp. Dried oregano leaves
1 cup sliced mushrooms
5 roma (plum) tomatoes coarsely chopped (1 ½ cups)
1 large cucumber coarsely chopped (1 ½ cups)
1 medium red onion chopped
1 can (2 ¼ ounces) sliced ripe olives, drained

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours or until chilled. 12 servings.

Ginger Lime Fruit Salad (Laura Martin)

Ginger Lime Fruit Salad

Ingredients:
1 Pineapple, peeled, cored, and chopped
(Or 6 peaches, peeled and chopped)
1 lb. of Strawberries, rinsed, hulled, and sliced
½ lb. seedless green grapes
½ lb. seedless red grapes
3 bananas, peeled and sliced
½ Cup (or less!) of granulated sugar

Dressing:
Juice of one Lime
½ Cup Pineapple Juice
1 teaspoon of ground ginger
(Sold in a paste like form in the produce section)

Preparation: Combine chopped and sliced fruits in a large serving bowl, toss gently. Sprinkle with sugar. Whisk together all ingredients for dressing. Pour dressing over fruit and toss gently to combine. Cover and chill salad before serving.

This fruit salad should serve 10-12 people.

Raspberry Gelatin Ring (Robin B.)

Note: This recipe can be expensive, but I think it's worth it and it makes a lot. I use sugar free Jell-O, low fat sour cream and cream cheese, and unsweetened berries. Also, it is cheaper to buy one 20oz. can of pineapple.

1 package (6oz.) raspberry gelatin
1 1/2 cups boiling water
2 packages (10oz. each) frozen sweetened raspberries, thawed and drained
2 cans (8oz. each) crushed pineapple, undrained
¼ tsp salt
1 package (8oz.) cream cheese, softened
½ cup sour cream

In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 min. or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.