HAWAIIAN MACARONI SALAD - by Shari

  

https://therecipecritic.com/hawaiian-macaroni-salad/

INGREDIENTS:

 

1/2 pound dry elbow macaroni, prepared according to package directions and rinsed in cold water

1 can (20 ounces) pineapple chunks, drained. Reserve 1/2 cup liquid for dressing.

2 cups cubed, cooked ham

1/2 cup shredded carrot

1/4 cup green onion

FOR DRESSING:

1/2 cup reserved pineapple juice

1/2 cup light mayonnaise

1/4 cup plain greek yogurt

1 TBS apple cider vinegar

1 TBS Sugar

 

INSTRUCTIONS:

In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion. Set aside.

In a small bowl whisk together the dressing ingredients.  

Pour dressing over pasta and stir to coat. Enjoy!

 

"STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE" from The Kitchen Girl - served by Tami

STRAWBERRY SPRING SALAD WITH LEMON DIJON VINAIGRETTE

Recipe can also be found HERE


INGREDIENTS:

For the Salad:
6 cups Spring Mix
1 cup Strawberries (sliced)
1 cup Red Grapes (halved)
1/2 cup Candied Walnuts (roughly chopped). *See instructions below
2 Tbsp Dried Cranberries (finely chopped)
1/4 cup Feta Cheese (crumbled)

For the Dressing:
1/4 cup Olive Oil
3 Tbsp Lemon juice
2 tsp Honey (or Agave Nectar)
1 tsp Dijon Mustard
Pinch Kosher salt

DIRECTIONS:
In a large salad bowl combine spring mix, s trawberries, grapes, candied walnuts, cranberries, and feta cheese.

In another bowl or jar, combine olive oil, lemon juice, honey, dijon mustard, and salt.  Whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.

*DIRECTIONS FOR CANDIED WALNUTS:

Ingredients:
1/2 cup walnuts
1 TBSP Brown Sugar (or White Sugar)

Directions:
Place Walnuts and sugar in a non-stick skillet over medium heat. Stir continuously until the sugar turns into a sticky liquid and coats the walnuts (under 5 minutes). Removed walnuts and set on a baking sheet to cool.

"STRAWBERRY CHEESECAKE SALAD" from DELISH - served by TAMI

STRAWBERRY CHEESECAKE SALAD by DELISH

Recipe can also be found by clicking HERE

Ingredients:

16 oz cream cheese, softened
1 C. powdered sugar
2 tsp. pure vanilla extract
16 oz. Cool Whip
16 oz. strawberries, sliced
12 oz. raspberries
2 ripe bananas, sliced
3 TBS crushed graham crackers

Directions:

In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined.

Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham crumbs.

Tami's Chicken and Bow-tie Pasta Salad

Tami's Chicken and Bow-tie Pasta Salad

One bag bow-tie pasta
One rotisserie chicken
1 lb bacon, cooked and crumbled or 1 bag Oscar Meyer bacon pieces
2 cucumbers
1 package grape tomatoes
olives (black and/or green)
green onions to taste

Cook pasta to al-dente.  Drain, rinse with cold water until cool.
Shred rotisserie chicken.
Peel and dice cucumber.
Slice green onions

Add chicken, bacon pieces, cucumbers, tomatoes, olives, onions.  Toss together.  Serve cold with dressing (below), sliced french bread, and fresh fruit.  YUM!!!!

Dressing:
One package dry Italian dressing, prepared according to package directions

Tammy R's POTATO AND APPLE SALAD

http://thesecretisgratitude.blogspot.com/2011/02/potato-salad-with-crab-and-apples.html

The version Tammy served at Bunko did NOT have the crab in it.  It was YUMMY.

 

Ingredients:

Five pounds of potatoes peeled or washed (if you want peel)

Approx 1 cup mayo or salad dressing (your choice)

About 3 Tablespoons of Dijon Mustard (to taste)

1 cup frozen peas rinsed (to get ice crystals off or they melt and make the salad watery)

1/2 pound package of imitation crab meat thawed and flaked. If you don't like crab, try real bacon crumbled in it for a nice variation.

4 med sized apples cored and chopped. I leave the peel on. I try to add different varieties to give texture and color.

Optional - Onions chopped small or dried if you like that.

Peel, chop and boil potatoes until a fork goes through them easily but don't over boil or you will have mashed potatoes. Soak in cold water for 2 minutes and drain.

Add other ingredients and stir.

Can be made ahead of time and is even better the second day.

Served February 23, 2012

Jani's Chinese Chicken Salad

iceberg lettuce or other types, shredded
green onions, chopped or slivered
3 chicken breasts, cooked and shredded
maifun (rick sticks - see directions on package to cook)
sesame seeds
hot oil for maifun

Dressing:
1/4 cup salad oil
1 tsp sesame oil
1 tsp salt
1 tsp pepper
3 TBS rice vinegar
2 TBS sugar

Optional:
wonton skins, cut into thin strips and deep fried until golden brown
almonds
carrots
bean sprouts
watercress
alfalfa sprouts
anything else that comes to mind

Toss all desired ingredients together and enjoy (the amounts you put in are up to you). Double dressing for a large salad.

Susan's Spinach and Pine Nut salad

1 large pkg. fresh spinach
1 piece bacon for each person you are serving
2 cups swiss cheese, shredded
2 tomatoes, cut up
1 pkg feta cheese
pine nuts, toasted

Cook bacon crisp and crumble. Toss all together with dressing immediately before serving

DRESSING:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup sugar

Mix well until dissolved.

Tami's Almond Cranberry Green Salad

mixed greens - green leaf, red leaf, romaine
cabbage (optional)
almonds
craisins

1/2 cup vinegar
1/2 cup oil
1/2 cup sugar
1 tsp pepper
1 tsp salt
1 tsp almond extract

Prepare greens for salad. Rinse and drain well. Candy almonds by toasting in skillet with melted butter and sugar. Add to salad and then add desired amount of craisins. 

In separate container mix vinegar, oil, pepper, salt, and almond extract. Add dressing right before serving.

Susan's Cafe Rio Chicken

1 small bottle zesty Italian dressing

1 T chili powder

1 T cumin

3 cloves minced garlic

5 lbs boneless skinless chicken breast

Roast for five jours in crock pot on high.

Shred meat after 4 hours.


Serve with Cafe Rio dressing and rice as well as black beans, cheese, lettuce, salsa, etc.

Susan's Cafe Rio Dressing

1 buttermilk ranch packet (follow recipe)

2 green tomatillos

½ bunch cilantro

1 clove garlic

One lime juiced

1 jalapeno

Use a food processor to blend all ingredients

Refridgerate until time to serve

*This dressing is very thin like the dressing served at Cafe Rio

Tami's Strawberry Chicken Salad

Strawberry Chicken Salad

Shredded lettuce

Roasted Chicken (shredded)

Sugared almonds

Bacon bits

Sliced strawberries

Tortilla strips

Layer ingredients in a salad bowl in the order given. Serve with poppy seed dressing

Sweet poppy seed dressing:

¾ cup sugar

1/3 cup cider vinegar or red wine vinegar

1 cup salad oil

1 T dry mustard

½ t salt

1 ½ tsp poppy seeds

1 T onion (minced)

Blend ingredients together in a food processor. Chill.

Sugared almonds:

4. T butter

8 oz package sliced almonds

½ cup sugar

In a large Teflon frying pan melt butter. Add almonds. Cook over medium heat until toasted, about 2 minutes. Sprinkle with sugar and cook for two minutes more or until sugar is melted. Spread on foil to cool.