Salad

CRAISIN SALAD
Dressing: blend together in a food processor
1 c oil 6 TBS cider vinegar
½ c. sugar 1 tsp. salt
1 tsp mustard 1 TBS poppy seeds
½ c. onion, finely chopped
Salad Mix: add to your own taste:
Lettuce Romaine
Spinach Slivered almonds
Mandarin oranges Craisins


MEXICAN CORN AND BEAN SALAD

1 (15 /14 oz) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 (7 oz.) can pitted black olives, drained
2 cups shredded lettuce
½ c. Mayonnaise
14 c/ minced green onions
2 TBS chili sauce
2 tsp. cider vinegar
½ tsp. Chili powder

1. Combine corn beans, olives, lettuce in a serving bowl
2. Stir together mayonnaise onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Serves 6. Add shredded cheese and crushed tortilla chips to make it heartier.

SALLY PRETE PASTA

(Sally gave me the ingredients but didn’t give proportions, so I kind of make it up, but this is delicious!)

Pasta (I use bow-tie or spiral)
Chopped pepperoni
Newman’s Own – Sesame ginger-Light (This is the key to its great flavor)
Olives
Various color peppers (I use the costco orange, yellow, red)
Cheese
Instructions: Toss


LENNA’S PASTA SALAD

16 oz. Bowtie pasta 1 can corn kernels
1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed
1 red onion, diced 1 green pepper, diced
2 C shredded cheeses, your favorite kind 2 C. tortilla chips, crumbled
3 C buttermilk 1 C mayonnaise
1 pkg Fiesta Ranch Dip Mix, dry (Hidden Valley – this is key to the yummy flavor)

Cook pasta, rinse, and drain. Chill. Add corn, beans, onion and green pepper. Combine mayonnaise, buttermilk and dip packet. Pour over salad and mix. Add chips and cheese and toss before serving, leaving some to sprinkle on top.


BARB SMITH’S CHICKEN GRAPE SALAD

Diced chicken (2 lbs)
Celery (diced)
Green onions
Grapes (sliced in half)
Toasted almonds

Dressing: 1 ½ C. mayo
Squirt Dijon mustard
White balsamic dressing (this is key)
1-2 tsp. sugar
Poultry seasoning