Oriental Slaw Salad

2 (16 oz) packages slaw

½ cup green pepper-diced

½ cup yellow pepper-diced

½ cup radish-chopped

½ cup green onion

2 pages oriental ramen noodles

¾ cup sunflower seeds

¾ cup slivered almonds

2 TBS. butter

Melt butter and mix with nuts and crushed ramen noodles.  Bake at 350 degrees. Be careful not to burn. Cool.

Dressing:

1 cup canola oil

1/3 cup balsamic vinegar

1 TBS. soy sauce

2 packages of ramen noodle seasoning packets 

½ cup sugar

Mix all ingredients together, making sure the sugar dissolves.  Right before serving, mix all ingredients: vegetables, nuts and dressing.

Greek Pasta Salad

1 lb. rotini or other small pasta
salt and freshly ground pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
8 oz Persian cucumbers, diced
1/4 cup sliced red onion
1 pint grape tomatoes, halved lengthwise
1 (8 oz.) chunk feta cheese, cubed
1/2 cup pitted kalamata olives

Sweet Potato Pomegranate Salad

recipe from www.twopeasandtheirpod.com

yield: SERVES 6 

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

INGREDIENTS:

FOR THE SALAD:

4 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

Salt and pepper, to taste

1 cup pomegranate arils

1/2 cup pepitas

1/2 cup feta cheese

FOR THE POMEGRANATE DRESSING:

2 tablespoons pomegranate juice

2 tablespoons red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.

In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Red-Apple Walnut Salad...

4 red apples chopped
1/4 cup orange juice
2 (16 oz. bags mixed salad greens)
1 (6 oz. carton Gorgonzola cheese)
3/4 cup pomegranate seeds or raisins
1 recipe candied walnuts
1 recipe winter salad dressing

One half hour before serving time, combine apples and orange juice to keep apples fresh.  At serving time drain off juices.  Place everything in a bowl and mix.

Candied Walnuts
1/2 cup sugar
2 Tbs. water
1 cup walnuts

Line a baking sheet with well-greased foil or parchment paper.  Place sugar and water in a small saucepan; stir to moisten sugar evenly.  Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich brown color.  Watch carefully so it doesn't burn.  Remove from heat and add walnuts and stir with a fork to cover.  Place nuts on baking sheet in an even layer.  Let cool until caramel hardens.  This step can be made days ahead if needed.

Winter Salad Dressing
1/2 cup red wine vinegar
1/2 cup vegetable oil or olive oil
1 tsp. salt
1 tsp. pepper
1 clove garlic
1/2 cup honey

In a quart jar combine all dressing ingredients.  Shake vigorously.  Refrigerate for at least 4 hours.  Dressing can be made a few days in advance if needed.

Simple Coleslaw

1/2 head green cabbage
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar

Chop the cabbage and the carrot and place them in a bowl.  Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix.  Stir and refrigerate for 30 minutes before serving.  I like to serve this with/on pulled pork sandwiches.  

Chicken Ramen Salad

1/2 head of cabbage
1 pkg chicken ramen noodles 
Sunflower seeds 
Slivered almonds
Canned chicken


Dressing:
2 Tbsp sugar
3 Tbsp vinegar 
1/2 Cup oil
1 tsp salt
1 tsp pepper
Chicken flavor packet

Spinach Salad

1 head lettuce
1 bag baby spinach
1/2 cup green onions-chopped
1/2 cup cooked bacon-chopped
1/4 cup toasted sesame seeds
1/2 cup sliced honey roasted accent almonds
1 cup chow mein noodles (maybe a little more)


DRESSING
1 cup sugar
1 cup canola oil
1/4 of a red onion-diced
1 TBS. mustard
1/4 cup red wine vinegar
1 tsp. salt

Blend all together and pour over salad before serving.

Chili Frito Salad

1 cup green onion, chopped
1 cup celery, chopped
1 cup mayo
1-2 cups shredded cheese (Mexican Blend)
2 cans mexican corn (small cans)
2 cans southwest corn (small cans)
6 TBS. ranch dressing

Mix and let sit.  Add Chili Fritos right before serving.

Berries and Cream

Someone made this at our last pack meeting and it was delicious!!

16 oz. whipped topping (I use two 8 oz. containers)

32 oz. container of strawberry or raspberry yogurt

Large box of vanilla pudding

12-16 oz. package of frozen mixed berries

Midwest BBQ Pasta Salad...

1 lb. Garden Rotini

1 c. Ranch salad dressing
3/4 c. barbecue sauce

2 c. cooked chicken, chopped
1/2 c. bacon, cooked & crumbled

1/2 c. bell pepper, diced
1/2 c. scallions, minced

1/2 c. red onion, julienned
1/2 c. cucumbers, peeled and diced salt & pepper to taste
Parmesan cheese to taste

Cook garden rotini according to package directions. When pasta is al dente, drain and rinse with cool water. Drain off excess water thoroughly. Place all ingredients in a large mixing bowl and toss well. Season to taste with grated Parmesan cheese and salt & pepper.

Snicker Fruit Salad

1 box instant vanilla pudding

1 large cool whip

1 can mandarin oranges

1 small carton strawberries, sliced

1 apple cut up into bite size pieces

grapes, sliced

2 snickers cut up in bite size pieces.

Mix all together and chill for 2 hours before serving.

Six Cup Salad

1 cup mini marshmallows

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 cup sour cream

1 cup coconut

1 cup strawberries, cut up

Mix all ingredients except strawberries. Chill in fridge overnight. When ready to serve fold in strawberries.

Cranberry Fluff Salad

This is always a great side for Thanksgiving or Christmas dinner.

2 cups raw cranberries, ground

1/2 cup sugar

2 cups diced apples

1/2 cup chopped pecans

1 large can pineapple tidbits (drained)

3 cups miniature marshmallows

1/4 tsp. salt

1 cup heavy whipping cream, whipped

Combine cranberries and sugar. Cover and chill overnight. Add apples, pecans, marshmallows and salt. Fold in whipping cream. Chill. Serves 12.

Greek Pasta Salad...

1 12 oz angel hair pasta
1/2 c olive oil
4 1/2 tbs. lemon juice
4 1/2 tbs. mayo
3 tbs cavender's greek seasoning
1 small can chopped olives
4-5 chopped green onions
3-4 diced roma tomatoes

Cook pasta; cool. mix oil, lemon juice, mayo, and greek seasoning in a seperate bowl with wire whisk. then mix all ingredients. chill in refrigerator. Better flavor if made a day in advance. If dry add a little more oil....

Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and sit in fridge.

Super easy salad that can be thrown together in minutes! Delicious too.

Mexican Bean Salad...

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped

DRESSING: (I halved this and it was plenty)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Party Pasta Salad

1 lb box bowtie pasta, cook in salted boiling water. When cooked, rinse in cold water & drain.

While pasta is cooking, prepare following:

1 1/2-2 cups red grapes, cut in half

8 oz can pineapple tidbits, drained

12 oz can cashew, bits & pieces

2 stalks celery, diced small

3 large cans chunk white chicken, drained

*optional: handful chopped green onions

1 bag lettuce greens

(I usually don't add these, but my mom usually does)

Dressing: Mix in separate bowl until well combined

1 cup light mayo

3/4 bottle Kraft coleslaw dressing

Mix all ingredients in large bowl. I usually add some onion salt to taste. Refrigerate several hours or overnight before serving.

This is always a hit at any party, and we actually get requests for it several times a year.

Mandarin Confetti Pasta Salad

• 16 oz Bow tie pasta
• 10 oz baby spinach
• 6 oz craisins
• 3 -11 oz cans mandarin oranges, drained
• 1- 8oz can sliced water chestnuts, drained (I usually omit this)
• 1 bunch sliced green onions
• 1.4 cup sesame seeds
• 6 oz honey roasted peanuts (I prefer cashew pieces)
  
• 2 cups cooked chicken cubed
• Dressing:
• 1 cup oil
• 2/3 cup teriyaki sauce
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Cook the pasta according to the directions on the box to al dente. Rinse well and drain. Mix dressing and pour over pasta in a large bowl. Marinate in the fridge for 5-8 hrs, stirring often. Just before serving stir in everything else.

Artichoke Pasta Salad

1 box tri colored pasta-cooked and cooled

1 bag 4 cheese tortellini pasta-cooked and cooled

1 can olives-sliced

2 cans artichoke hearts (not marinated)-drained

2 large tomatoes-chopped

Dressing:

1/2 cup olive oil

1/2 cup mayo

1/2 cup lime juice

1/2 TBS. onion powder

1/2 TBS. garlic salt

1 1/2 cups grated parmesan cheese (glass jar)

Mix 1/2 of cheese with salad and sprinkle remaining 1/2 on top before serving.

Spinach Salad with Poppy Seed Dressing

1-2 bags of spinach

1 1/2 cups mozzarella cheese-shredded

1 lb. bacon-cooked and crumbled

1 red onion-chopped

1 pkg. mushrooms-sliced

honey roasted almonds

a few hard boiled eggs-sliced

DRESSING

3/4 cup oil

1/3 cup red wine vinegar

3/4 tsp. dried mustard

3/4 TBS. poppy seeds

1/2 cup sugar

3/4 tsp. salt

Save dressing until ready to serve and then add to salad.