Ingredients

12 oz rotini rainbow type

2 medium tomatoes chopped

1 small green pepper chopped

1 small onion chopped

1 small cucumber chopped

1 C fresh broccoli flowerets

1 C fresh mushrooms sliced

8 oz Italian salad dressing bottled

1 C black olives pitted & sliced

8 oz pepperoni slices

Bring 4 quarts of water to a rapid boil. (2 teaspoons of salt can be added, optional.) Add rotini. Return water to rapid boil, cook uncovered, stirring frequently, about 10 to 12 minutes. Drain. Rinse in cold water. Combine with remaining ingredients. Cover and chill. Toss salad before serving. 6 to 8 servings.

Note: May substitute green onions for the onions and a 4 oz can of mushroom slices for the fresh mushrooms.

Ingredients

6 C shredded lettuce

2 C chopped tomatoes

2 C mushrooms sliced

10 oz frozen peas thawed drained

4 oz cheddar cheese, shredded

1 C red onion sliced into rings

2 C Miracle Whip Salad Dressing

2 slices bacon optional

Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired. Makes 8 servings.

Ingredients

4 oz pasta uncooked

8 oz imitation crab seafood chunks

1/2 C chopped celery

1/2 C chopped green onions

1/4 C chopped peppers

2 Tbl parsley finely chopped

Dressing

1/2 C mayonnaise

1/2 C sour cream

1/4 C chili sauce

2 Tbl Dijon mustard

Cook pasta according to package directions in large saucepan. Drain. Combine remaining ingredients in large bowl. Stir together dressing ingredients. Toss with crab mixture. Refrigerate until ready to serve. Can be made a day ahead. 4 servings.

Ingredients

4 C red new potatoes quartered

1 C Miracle Whip Salad Dressing

2 hard-boiled eggs chopped

4 slices bacon chopped & cooked

1/4 C green onions sliced

1/4 tsp salt

1/4 tsp pepper

Heat oven to 425 degrees. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with no stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.

Ingredients

7 oz macaroni

1 C fresh broccoli flowerets

6 C shrimp, cooked

1 small tomato chopped

1 C spinach leaves thinly sliced

1/3 C red onion sliced

1/2 C Italian salad dressing

2 tsp salad supreme seasoning

1/2 tsp salt

1 dash cayenne pepper

1 hard-boiled egg grated

Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings.

Dressing

1/4 C olive oil

3 Tbl roasted sesame oil

3 Tbl lemon juice

3 Tbl soy sauce

1 Tbl sugar

1/2 tsp ground ginger

Whisk dressing ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Salad

1-1/2 C cooked wild rice, cooled to room temperature

1-1/2 C cooked, chopped chicken or turkey

1 small can sliced water chestnuts, drained

1/2 C coarsely chopped onion

2 stalks celery, chopped with tops

1-1/2 C fresh snow pea pods, lightly steamed; or frozen, thawed, and drained

1 C crisp Chinese noodles

lemon slices, for garnish

Place first six salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours. Just before serving, toss once more and cover top with Chinese noodles. Garnish with lemon slices. Makes about 6 cups of salad.

Ingredients

1/2 C mayonnaise

1/4 C orange juice

1/2 C apple jelly, melted

1 Tbl lemon juice

3 C cooked, diced chicken

2 C celery, finely sliced

3 apples, diced but unpeeled

1/2 C pecans, chopped

In large bowl, mix mayonnaise, orange juice, apple jelly and lemon juice. Add chicken, celery and apples. Toss to coat. Season with salt if desired, and chill until ready to serve. Sprinkle with pecans. Serves 6-8.

Ingredients

1 large or 2 medium tomatoes, sliced

1 Spanish onion (red), thinly sliced

1 cucumber, peeled and sliced

1/4 C chopped fresh mint

3/4 C cubed feta cheese

3 Tbl olive oil

3 Tbl freshly squeezed lemon juice

1/2 C or more calamata olives

Arrange tomatoes, onion, and cucumber in a nice design on plate. Sprinkle feta, mint and olives over all. Mix olive oil and lemon juice together and drizzle on top or use only olive oil.

Ingredients

1 (8 1/2-oz) package cornbread muffin mix

1 (1-oz) envelope Ranch-style salad dressing mix

1 (8-oz) container sour cream

1 C mayonnaise

3 large tomatoes, chopped

1/2 C chopped red bell pepper

1/2 C chopped green bell pepper

1/2 C chopped green onions

2 (16-oz) cans pinto beans, drained

2 C (8-oz) shredded Cheddar cheese

10 bacon slices, cooked and crumbled

2 (15 1/4-oz) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours. Yields; 8 to 10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted.

Ingredients

Mix together

2 cans shoe peg corn

1 can black eyed peas with jalapenos

1 medium jar chopped pimentos

1 C chopped red onion

1 C chopped celery

For dressing, mix together

1/2 C sugar

1/2 C vinegar

1/2 C salad oil

Pour dressing over vegetable mixture. Let stand in refrigerator overnight. Serve cold.

Ingredients

Toss 1 head�of�Nappa Cabbage, finely chopped ����

2 pkg Ramen noodles, broken (Do not use the seasoning packets).

1/2 C Sesame seeds

1/2 C Slivered Almonds

1 can�Water chestnuts, drained

� blend

1/4 C Sugar -or-

1 pkt�Sugar substitute

1/2 C�Canola oil

1/3 C�White wine vinegar

1/4 C�Sesame oil (Find in Oriental Food section)

2 Tbl Soy sacuce�����������������������

In a large salad bowl mix..dressing and the greens. Toss gently a couple of times, be sure ingredients are soaked in the dressing for 1/2 hour.