Shan’s Chicken/ Artichoke Salad

Shan’s Chicken/ Artichoke Salad

1 box Rice A Roni, chicken flavored

1 ½ c. cooked, chopped chicken or turkey

1 jar marinated artichoke hearts

½ jar marinated artichoke hearts

½ small green pepper chopped

½ c. sliced drained black olives

1 c. celery chopped (I don’t like celery so I use water chestnuts)

¼ c. chopped onion

½ c. mayo

1/8 t. curry powder

I sprinkle pine nuts on the top.

Drain artichokes, saving marinade. Cook rice using only 2 C. of water. Cool. Toss in cut up artichoke hearts, olives, green pepper, celery, onions, and chicken. Mix saved marinade with mayo and curry powder, toss together. Refrigerate. Serves 4-5.

BLACK EYED PEA COUSCOUS SALAD

Couscous/ Black Eyed Pea Salad

1 can drained corn

1 can drained/rinsed black eyed peas

1 med zucchini chopped

1 green pepper chopped

Bunch of cilantro chopped

1 tomato chopped

1 bunch green onions chopped

Cooked couscous (1/3 box)

Shredded romaine

Juice from ½ lime

Good Seasons Italian Dressing

Top with Feta or Gorgonzola cheese

Mix all together. Add Italian Dressing to taste.

ZESTY PASTA SALAD

16 oz. Spaghetti noodles
1/2 bottle Salad Supreme (it's in the spice section)
1 8 oz. Kraft Zesty Italian dressing
1 red onion, chopped
1 hothouse cucumber peeled and chopped
1 basket cherry tomatoes, halved
1 small can sliced olives.

Marinate Salad Supreme and Italian dressing together overnight. Cook and drain Spaghetti noodles. Toss noodles, dressing and vegetables together. Keep refrigerated.

SPINACH SALAD

2 bunches spinach
1 small head lettuce
1 red onion, sliced
¾ lb. fresh mushrooms
½ lb. crumbled bacon

Dressing:

¾ T. poppy seeds 1/3 cup white vinegar ¾ cup oil 1/3 cup sugar 1/3 t. prepared mustard 1/3 t. grated onion ¾ t. salt

Serves approximately 20 people as a side dish. Hint: Only pour dressing on the portion that will be served immediately.

CRISPY SESAME SALAD

8 oz. Reuben summer sausage
4 cups torn romaine lettuce
4 cups fresh torn spinach
½ small red onion (chopped)
3 T. cooking oil
3 T. vinegar
2 T. sugar
2 T. sesame seeds, toasted
½ t. salt
2 cups chow mien noodles

Cut summer sausage into strips. Toss sausage, lettuce, spinach, and onion. Refrigerate. Combine remaining ingredients, except noodles in small saucepan. Cook over high heat for 1-2 minutes. Toss salad noodles and hot dressing together. Serve immediately. Serves 6.

CRUNCHY CHICKEN SALAD

3 T. butter

1 pkg. Oriental-flavor ramen noodle soup mix

2 T. sesame seed

¼ cup sugar

¼ cup white vinegar

¼ cup vegetable oil

½ t. pepper

2 cups cut-up cooked chicken

½ cup dry-roasted peanuts

4 medium green onions, sliced

1 bag (16 oz.) coleslaw mix

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

CRISPY SESAME SALAD

8 oz. Reuben summer sausage
4 cups torn romaine lettuce
4 cups fresh torn spinach
½ small red onion (chopped)
3 T. cooking oil
3 T. vinegar
2 T. sugar
2 T. sesame seeds, toasted
½ t. salt
2 cups chow mien noodles

Cut summer sausage into strips. Toss sausage, lettuce, spinach, and onion. Refrigerate. Combine remaining ingredients, except noodles in small saucepan. Cook over high heat for 1-2 minutes. Toss salad noodles and hot dressing together. Serve immediately. Serves 6.

WON TON CHICKEN SALAD

3 whole chicken breasts
1 bunch green onions, chopped
1 bunch leaf lettuce, torn in pieces
1 bunch iceberg lettuce, torn
¼ cup chopped nuts
1 can mandarin oranges, drained
1 pkg. won tons, fried in 1 inch strips

Dressing:
½ cup sugar
1/8 cup wine vinegar
¼ cup reg. or peanut oil
1 ½ t. salt
1 ½ t. pepper
1 cup mayo
1 T. sesame oil

Make dressing and refrigerate overnight. Cook chicken and cut in strips. Cool. When ready to serve, toss together with dressing.

ORANGE TAPIOCA SALAD

Yes, I'm from Utah and I make weird but delicious Jello salads.

3 oz package tapioca pudding
3 oz package orange gelatin
3 oz package instant vanilla pudding mix

Mix ingredients in sauce pan. Add 3 cups water; bring to a boil, stirring constantly. Boil 3 minutes. Cool. After cooled, fold in:
8 oz carton whipped topping
2 cans (8oz) mandarin oranges
1 cup mini marshmallows

Refrigerate until set.

FRUITED SPINACH SALAD

Serves: 8

1/4 c. sugar

2 t. cornstarch

1/2 t. grated lemon peel

1/4 t. dry mustard

1/2 c. water

1/4 c. fresh lemon juice

1/2 t. poppy seeds

2 c. uncooked rotini pasta

1 T. oil

6 c. fresh spinach, washed and torn

2 c. sliced fresh strawberries

2 medium apples, chopped

1 orange, sectioned and cut in half

1/4 c. chopped pecans

Combine sugar, cornstarch, lemon peel, mustard, water and lemon juice in a 2 cup glass bowl. Microwave, uncovered, 2 minutes or until mixture boils and thickens slightly, stirring once. Stir in poppy seeds, set aside to cool. Cook pasta as directed on package. Drain and rinse in cold water. Toss with oil in large salad bowl. Add spinach, strawberries, oranges, apples and pecans. Add dressing and toss to coat evenly.

CRANBERRY APPLE SALAD

2 cups raw cranberries
1/2 cup sugar
2 cups diced apples
1/2 cup chopped walnuts
3 cups mini marshmallows
1/4 t. salt
1 cup heavy cream

Combine cranberries and sugar. Chill. Add the remaining ingredients. Chill.

CURRY CHICKEN SALAD

8 chicken breast halves, cooked and cut into bite size pieces

1 can (15 ½ oz.) pineapple tidbits or chunks

2 cans (8 oz. each) water chestnuts

3 T. vinegar

4 T. soy sauce

1 T. curry (or more to taste)

1 1/3 cups mayonnaise

½ cup slivered almonds, toasted

1 ½ cups seedless grapes

Drain pineapple overnight. Drain water chestnuts well and pat dry on paper toweling. Combine vinegar, soy sauce, curry and mayonnaise. Let stand several hours. About 2 hours before serving, combine all ingredients. Serve on lettuce leaves. Great in croissants.

WILD RICE SALAD

2/3 C. mayo

1/3 C. milk

2 T. lemon juice

¼ t. dried tarragon, crumbled

3 C. cubed chicken or turkey

3. C. cooked wild rice

1/3 C. finely sliced green onions

1 (8oz.) can sliced water chestnuts, drained

½ t. salt

1/8 t. pepper

½ lb.seedless green or red grapes (1 C.) halved

1 C. salted cashews

Blend mayo, milk, lemon juice and tarragon; set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper. Stir in mayo mixture until blended. Refrigerate, covered, 2 to 3 hours. Just before serving, fold in halved grapes and cashews. 8 (1 C.) servings.

MEG'S UNBELIEVABLY AWESOME SALAD

3 cups medium shell macaroni

3 cups cooked chicken breast, julienne

2 cups red seedless grapes

3 cups chopped romaine lettuce

2 cups zucchini slices

½ cup red onion strips

1 cup chopped pecans

Dressing:

¾ cup mayonnaise

¾ cup sour cream

1 Tbs honey

1 Tbs dijon mustard

1 tsp salt, or to taste

½ tsp black peppercorn

Cook pasta. Toss pasta, chicken, grapes, lettuce, zucchini and onion in a large bowl. Mix together dressing (makes 2 cups). One hour before serving, pour dressing over salad and toss. Adjust seasoning as needed. Cover and refrigerate. Just before serving add pecans.

SENSATIONAL STRAWBERRY SALAD WITH SHRIMP

1 bunch romaine lettuce, washed and torn into bite-sized pieces

1 red onion, sliced thin

fresh strawberries, sliced

slivered almonds for garnish

tiny shrimp

Dressing: Combine in a jar and shake

2 cups mayonnaise

2/3 cup sugar

1/3 cup light cream

1/3 cup raspberry vinegar

2 Tbs poppy seeds

3 Tbs raspberry jam

Prepare dressing and chill. Toss romaine lettuce, onion, strawberries, and shrimp pieces. Just before serving, drizzle dressing over the salad and garnish with slivered almonds. Makes 6-8 servings. (Dressing may be kept in the refrigerator at least a week. May use Peppercorn Dressing instead.

GARDEN CRABMEAT SALAD

1 (8 oz.) bag rotini noodles, cooked and drained
1 small can crabmeat, chopped
1 green pepper, chopped
1 tomato, diced
1 head broccoli flowerettes
½ cup Italian dressing
¼ cup parmesan cheese
1 cup salad dressing
½ cup honey
pepper

Mix dressings, cheese and honey. Blend mixture and other ingredients. Refrigerate.

VEGETABLE SALAD

1 can of yellow or white corn
1 can of French style green beans
1 cup of frozen peas, uncooked
1 cup red onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped

Dressing:

1 T. water
1 cup sugar
¾ cup vinegar
½ cup oil
1 t. salt and pepper

Boil the dressing, then cool and pour over all the vegetables. Refrigerate before serving.

FRUIT SALAD

1 C. ring macaroni, cooked, drained & cooled

2 C. mandarin oranges, drained

1 C. pineapple tidbits, drained

2 C. cut grapes

1 (10 oz) bag mini marshmallows

1 C. heavy cream

Dressing: needs to be cooked

1 C. pineapple juice

1 egg, beat slightly

1 T. flour

½ c. sugar

1 t. lemon juice

Stir dressing mix constantly, while bringing just to a boil. Cool. Meanwhile, cool 1 C. cream and whip. Mix whipped cream with lemon dressing and toss with rest of fruit, marshmallows and macaroni.