Chicken Salad

This is great for those luncheons and showers. Put it on a crescent or roll, or serve it over a bed of lettuce.

4 c. boiled and shredded chicken breasts (can use canned chicken)

1 c. peeled and diced apples

1/2 c. diced celery

1/2 c. grapes, halved

1/4 c. chopped walnuts

3/4 c. mayonnaise

6 to 8 oz. cool whip

salt, pepper and seasoning salt

mix together mayo, cool whip and seasoning with a whisk in a large bowl. Mix in chicken, apples, celery, grapes, and walnuts. Refrigerate for at least one hour.

Mexican Salad

Dressing:
1/2 cup sour cream
4 Tbsp. French dressing
1 Tbsp. salsa
1/2 tsp salt
1/4 tsp chili pepper
Dash of Pepper

Salad:

3 c. shredded lettuce
1 firm tomato, diced
1/4 c. chopped green onions
1 whole avocado, diced
1 can red kidney beans, drained
1/2 c. Cheddar cheese

Mix dressing ingredients together. in separate bowl, mix salad ingredients together. Add dressing to salad. Toss. Lay over a bed of Fritos.

Chinese Cabbage Salad

3 cooked chicken breasts, cubed (optional)
1 small cabbage finely shredded
1 pkg. chicken flavored ramen noodes, crumbled up
3 sliced green onions
2 T. sesame seeds
1/2 cup slivered almonds

Dressing:
1 T. sugar
1/2 c. oil
1/2 tsp. salt
1/2 tsp. pepper
2 T. vinegar
flavor packet from noodles

Mix shredded cabbage and sliced green onion in bowl. Cover and refrigerate (can do overnight)
Slightly toast almonds and sesame seeds in the oven on a cookie sheet, (I skip this as I usually burn them) Just before serving add chilled chicken, sesame seeds, almonds, and crumbled ramen noodles. Mix dressing ingredients; toss with salad and serve.

Citrus Salad Toss

Citrus Dressing:
2/3 c. oil
1/4 c. lime juice
2 T. orange juice
2 T. sugar
1 tsp grated lime zest
1 tsp. grated orange zest
Salad:
8 c. torn leaf lettuce
8 c. torn romaine lettuce
1 red onion, thinly sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut in halves
2 avocados, thinly sliced

Broccoli-Cauliflower Salad

3 twigs, broccoli, cut in small pieces
1 cauliflower, cut in small pieces
1/2 red onion
1 lb bacon
1c. cheese
Dressing
3/4 cup Miracle Whip
1/4 + 1/8 c. sugar
3 T. red wine vinegar
Combine salad ingredients and toss with dressing. (Adjust bacon, cheese, and sugar to your taste)

Chef Brad’s Top of the Morning Fruit Salad

AKA: THE FEAR FACTOR SALAD Very Healthy
This uses some different healthy grains, you can find them at sprouts.

• 1 cup fresh fruit (blueberries,strawberries, mangos, or nectarines work great, or even the frozen triple berry blend from Costco)
• 2 small cans mandarin oranges, drained (or fruit of your choice)
• 2 bananas, sliced
• 1 cup pecans, chopped (or sliced almonds)
• 2 cups cooked red quinoa
• 4 cups cooked kamut, spelt, soft or hard white wheat, faro, or barley (use one kind or combination of any of the above grains)

Toss above ingredients in a large bowl.

Dressing:

• 1/3 cup flax oil (or canola)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup golden or regular balsamic vinegar
• dash of salt
• dash of nutmeg
• ¾ tsp of fresh grated ginger (can use ground ginger – just less)

Whisk dressing together and toss with salad. You may end up with a little extra dressing. Serve immediately.

Cucumber Salad

I dont know why, but growing up I use to beg my mom to make this. Its good (I think) and simple.

3 large cucumbers
1 onion
2/3c. vinegar
1/2c. water
1/4c sugar
1t. salt
1/4 t. pepper
dill weed or parsley 1/3 c.

cut cucumbers into thin slices, add sliced onions. Combined remaining ingredients. Pour dressing over veggies. Refrigerate for several hours and serve.

Melanie Bang’s Bookclub Chicken Salad

Chicken Breasts (grill, or bake for 30 min. at 350 degrees.) cut into small pieces
Sugared almonds or pecans
1 cup slice almond or pecan halves
4 T sugar
In a nonstick skillet sprinkle sugar over nuts and cook over medium heat until nuts are coated and sugar has dissolved. Stir constantly to avoid sugar burning.
Salad
2 bags spring mix
1 head iceberg (I use romaine) Spinach can also be used.
Bacon crumbled (1 lb. or so)
1-cup craisins (slice strawberries, or grapes are even better)
1 cup shredded mozzarella cheese

Dressing (this is half of the original recipe)
Mix in blender:
¼ red onion
1-cup sugar (very sweet may want to add less)
2 teaspoons dry mustard
1-teaspoon salt
½ cup red wine vinegar
1-cup canola oil. (olive too strong)
Dressing will keep for 2 weeks in the refrigerator just re-shake.

By: Jan

3 Bean Salad

1 can kidney beans (not drained)
1 can garbanzo beans (drained)
2 can green beans (drained)
Red or white onion sliced very thinly

Mix these ingredients together and add to the beans
1/3 c. oil
1/3 c. vinegar
2/3 c sugar

*Even better the next day.
By: Nellie