Layered Green Salad

Layered Green Salad

Lettuce (iceberg & romaine work well)

3 chopped green onions

1 c sliced celery

1/2 pkg frozen peas, thawed

1 can sliced water chestnuts

Layer these ingredients in bowl in this order.

Dressing:

1 1/2 c mayo

2 Tablespoons sugar

1/4 c parmesan cheese 

1 tsp season salt

1/2 tsp garlic powder

Combine and spread over top layer of salad

Top dressing with 3 chopped hard boiled eggs, several slices of cooked and crumbled bacon, and chopped tomatoes.

Won Ton Salad

Dressing:

2 tsp. salt

2 tsp msg or accent

2 tsp pepper

1/2 c. sugar

1/2 c. rice vinegar

1/4 c. white vinegar

1 c. oil

Mix in a mason jar and store in fridge until ready to serve.

2-3 cans water chestnuts

1 1/2 packages silvered almonds

2-3 heads of chopped lettuce

1 whole chicken (4-5 breasts) cooked

mix the above and set aside

1 package of won ton skins.  Cut these in 1/3 and deep fry them until golden brown (or bake in the oven at 350 until browned).  Put them in a paper grocery bag and crush into small/medium sized pieces.  Mix with the lettuce mixture, then add dressing.  **Caution!!  Won tons will be soggy if it sits in the salad and dressing before serving!!**

Cranberry Salad

1 lb. cranberries - ground

2 apples, peeled and chopped

1 large can crushed pineapple, drained

3/4 c. sugar

1 can mandarin oranges, drained

1 pkg 10 oz. mini marshmallows

1 container cool whip

Mix first five ingredients and let stand 24 hrs.  Add marshmallows and coolwhip, combining completely.

Red Potato Salad                                                                                                             

10 small red potatoes

¼ c. mayonnaise

½ c. chopped chives

½ c. mayonnaise  (for a total of ¾ c. mayo)

Salt and pepper to taste

Cut up red potatoes into cubes.  Toss with ¼ c. mayonnaise.  Roast on cookie sheet 40 min @ 425 degrees.  Toss potatoes periodically.  Remove from oven.  Cool 20 min.  Add ½ c. mayo, chives, salt and pepper.  Serve warm or at room temperature.

Chicken Pasta Salad                                                                                                        Jill Uibel

Cook 2 c. bowtie pasta according to directions.

Combine: 8 oz. Hidden Valley Coleslaw dressing, 1 c. mayonnaise, ¼ tsp. pepper, dash of thyme, pinch of ginger in a large bowl

Add: 4 c. cooked chicken, cubed, 4 T. chopped green onion, ½ c. slivered almonds, 1 c. celery, 2 c. halved grapes, 12 oz. pineapple tidbits, 2 c. diced apples.

Serves 10-12

Spinach Salad

1 Head of Lettuce, Chopped

1 Bunch of fresh Spinach, washed and dried

1 Cup Mushrooms

1 Cup Monterey Jack Cheese

1 Purple Onion (thin rings)

½ lb. Bacon, cooked and crumbled (add just before serving)

1 Can Mandarin Oranges, drained

½ Cup slivered almonds

3 TBSP.  Sugar

DRESSING:

1 Cup Sugar

2 tsp. Dry Mustard

2 tsp. Salt

2/3 Cup Red Wine Vinegar

3 TBSP. Onion Juice (red onion pureed in blender)

1 ½ Cup Oil, added slowly

3 tsp. Poppy seeds

Mix all ingredients except for bacon, oranges and almonds.  Add just before serving.  Place almonds and sugar in a saucepan over low to medium heat until caramelized.  Scrape into a plastic bowl to avoid sticking to the pan.  Crumble over the top of the salad just before serving.

Mix all dressing ingredients in blender and refrigerate for at least one hour.

Ramen Oriental Salad

2 heads romaine lettuce

4-6 green onions, finely cut

5 stalks celery finely cut

1 package craisins

1/2 cube butter

2-4 Tbls sugar

1/2 cup raw sesame seeds

2 3-ounce packages Ramen Noodles, break in little pieces throw away seasoning pouch

1 3-ounce Package Slivered Almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

Dressing

3/4 cup olive oil

1/4 cup red wine vinegar

2 Tbls Soy sauce

1/4 cup sugar

Melt 1/2 cube butter. Add sugar, sesame seeds, ramen noodles. slivered almonds, sunflower seeds and pumpkin seeds. Saute and brown. Instead of sauteing in a fry pan I put all these ingredients on a cookie sheet and bake on oven until brown. Stir every 15-20 minutes. Keep a close eye because butter will burn fast. COOL. Add to lettuce, celery and craisins.

Dressing

Mix together 3/4 cup olive oil, sugar, vinegar and soy sauce. Mix into the salad only as much as you like. It doesn't need all the dressing. Keep remaining dressing in fridge for another time. Mix dressing to salad just before serving. You can use European lettuce or Field Greens in place of Romain or any mixture of veggies.