Bacon Ranch Pasta Salad

1 12 oz. package uncooked pasta (rotini)

10 slices bacon

1 c. mayonaise

3 Tbsp. dry ranch dressing seasoning

1/4 tsp. garlic powder

1/4 tsp. garlic pepper

1/2 c. milk (as needed)

1 large red pepper, chopped (can replace with tomato)

1 can olives, chopped

1 1/2 c. shredded cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, red pepper, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

KFC Cole Slaw

1/2 c. mayonnaise
1/3 c. sugar
1/4 c. milk
1/4 c. buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar
1/2 t. salt
1/4 t. pepper
8 c. chopped cabbage
1/4 c. grated carrots
2 T. minced onions

Combine mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt and pepper until sugar is dissolved.  Add to well chopped cabbage, carrots, and onion.  Cover and refrigerate at least 2 hours before serving.

Chicken Tostada Salad

Chicken Tostada Salad
1 grilled chicken Breast
1 head romaine lettuce
½ cup creme fresh
½ cup Cotija cheese
4 fresh corn tostadas
1 can refried beans
2 oz. spicy tomato vinaigrette
1 cup cabbage slaw (shredded cabbage, radishes, & lime juice)
1cup pico de gallo
  

Cut chicken into 1/4 inch chunks chop romaine and toss lettuce with chicken, slaw, cabbage, pico de gallo and dressing. Spread heated beans over one side of the tostadas, place salad over tostadas then stack them on top of each other. Drizzle the creme fresh evenly over the salad and sprinkle the cheese on top and your salad is complete 

Black Bean and Corn Salad

2  15 ounce, cans    black beans, drained and rinsed
2  cans    crisp canned corn, drained or 3 ½ cups frozen corn, cooked and chilled
1/3  cup    chopped red onions
¼  cup    chopped fresh cilantro
3  Tbsp.    fresh lime juice
2   tsp.    olive oil
½  tsp.    salt
½  tsp.    ground cumin
1/8th tsp.    ground red pepper, optional
¼  jalapeno pepper, seeded and chopped, optional
1  Avocado, peeled, pitted and chopped, optional
2  grilled, boneless chicken breasts, sliced in ½ inch strips, optional
4    leafs    Romaine lettuce, optional

Mix lime juice, olive oil, salt, cumin and red pepper, if using, in a small bowl.  Set aside.  Put all ingredients except chicken strips, lettuce leafs and avocado in a medium bowl.  Add the first mixture.  Gently stir until everything is coated with the first mixture.  Chill at least two hours or overnight.  Add avocado just before serving.  Place a lettuce leaf on a plate, place ¾ cup salad on the lettuce leaf and lay ½ of one chicken breast across the top of the salad.  Repeat with the rest of the lettuce, salad and chicken.

You can make this as hot as you want by adding more red pepper or chopped jalapeno pepper or mild by not using any red pepper or jalapeno pepper.  The salad is yummy either way.

By adding the chicken this salad becomes a main dish.

Strawberry Spinach Salad

6 oz. bag baby spinach
1/4 small red onion shopped
8 oz. strawberries sliced
1/4 c. almonds

Dressing:
2 Tbsp. lemon juice
2 Tbsp. white or red wine vinegar
1 Tbsp. vegetable oil
1 tsp. poppy seeds

Put dressing on just before serving.

Raspberry Jello "Salad"

Bottom Layer:
2 c. pretzels crushed
3/4 c. butter
1/2 c. sugar
•Bake for 6 minutes at 350º

Middle Layer:
8 oz. softened cream cheese
1/3 c. sugar
8 oz. cool whip
•Mix all items together and spread over pretzel mix.  Place in fridge to chill until layer has turned rigid

Top Layer:
1  6oz. Raspberry Jell-o
2 c. boiling water
2 10oz. pkg. frozen raspberries
•Refrigerate until jell-o sets

Add Cool whip to top of desert and serve chilled.

Mom's Chicken Salad

1 pint chicken

2 Tbsp. chopped green onion

1/2 c. chopped celery

1/2 tsp. garlic salt

1/4 c. mayonnaise

1/4 c. miracle whip

Slice purple grapes

Slivered almonds

Croissants or buns

Mix above ingredients. If salad is still too dry add a Tbsp each of both mayo and miracle whip (remember equal amounts).

Spinach Salad Dressing

2 c. oil

1 red onion sliced thinly

1 1/2 c. sugar

2 tsp. dry mustard

2 tsp. salt

2/3 c. cider vinegar

3 T. poppy seed

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

Ingredients:

• 1 head Broccoli, cut into bite sized pieces, peel and chop all of stalk
• 1 head Cauliflower, cut into bite sized pieces ¼ c. Bacon, fried and broken into pieces ¼ c. Sunflower seeds
• 1 small Red onion sliced thin, or chopped
• Dressing:
• ½ c. Mayonnaise
• ¼ c. Sugar
• 1 Tb. Apple Cider Vinegar

Method:

Place salad ingredients into a large bowl. In separate bowl, mix the dressing and pour over salad ingredients. Mix well. Refrigerate for at least 2 hours before serving.