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Oriental Coleslaw

INGREDIENTS:

• 6 tablespoons rice wine vinegar
•  6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

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DIRECTIONS:
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

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Herb Chicken Tortellini Salad

Ingredients:

• 1- 9 to 12 Ounce package of tortellini, prepared and cooled according to directions on package.
• 1 - 10 Ounce bag leaf spinach torn into bite size pieces
• 1 Cup mozzarella cheese
• 1 Cup sliced ripe black olives, drained
• 1/3 Cup roasted red peppers, drained and chopped
• 1 Cup caeser salad dressing

Fresh shredded parmesan cheese

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Directions:

Combine pasta, spinach, mozzarella cheese,olives and roasted peppers in medium bowl. Add dressing and toss to coat well. Finish with a sprinkle of parmesan cheese.

Serves: 6

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Summer Time Potatoe Salad

Ingredients:

• 6 Medium-size round red potatoes
• 1/4 Chopped green onions
• 1 (2 Ounce) jar diced pimiento, drained
• 1/2 Cup mayonnaise
• 1/4 Cup plain yogurt
• 1/4 Cup sour cream
• 1 Tablespoon sugar
• 2 Tablespoons prepared mustard
• 1 Tablespoon white wine vinegar
• 1/2 Teaspoon salt
• 1/2 Teaspoon celery seeds
• 1/4 Teaspoon black or white pepper
• 1/8 Teaspoon garlic powder

Shrimp Salad Country Style

Ingredients:

• 1 Pound fresh asparagus
• 3/4 Pound cooked shrimp-peeled and deveined
• 1/3 Cup mayonnaise
• 1 Tablespoon lemon juice
• 6 Artichoke hearts, drained
• 1 Cup french dressing
• 2 Hard-cooked eggs, chopped
• 6 Sprigs fresh parsley *~~~~~~~~~~~~~~~~~~~~~~~~*

Directions:

Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut up remaining asparagus into 1 inch pieces. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice. In a seperate bowl, marinate the artichoke hearts in 1 cup of french dressing. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Serves: 4

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Walnut And Strawberry Fruit Salad

Ingredients:

• 8 Ounces macaroni
• 1/4 Cup frozen concentrated orange juice
• 1 Cup plain yogurt
• 1 (11 Ounce) can mandarin orange sections
• 1 Cup red seedless grapes
• 1 Cup green seedless grapes
• 1 Apple, diced
• 1/2 Cup celery, sliced
• 1/2 Cup walnuts
• 1 Lettuce shredded
• 1 Cup strawberries

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Directions:

Cook macaroni according to package direction, drain and set aside.

In a large bowl blend together frozen concentrated orange juice and yogurt. Toss with mandarin orange sections (drained), red and green seedless grapes, diced apple, sliced celery, walnuts, and the cooked macaroni. Cover and chill.

Serve over shredded lettuce with strawberries.

Serves: 8

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Garden Spinach Salad With Bacon Dressing

Ingredients:

• 3/4 to 1 Pound chopped fresh bacon
• 1 Tablespoon mild mustard
• 2 Tablespoons red wine or balsamic vinegar
• 3 Teaspoons honey
• 1/8 Teaspoon salt
• 1/8 Teaspoon pepper
• 1 Pound fresh baby spinach, washed and chilled
• 1/2 to 1 Cup peeled and thinly sliced red onion
• 3 Eggs, boiled, chopped

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Directions:

In a heavy frying pan, stir and fry bacon over medium heat until fat is rendered. Remove bacon to uncoated paper plate or paper towels to drain grease. Set aside reserve bacon drippings and with a wirw whip, combine with mustard, vinegar and honey. Blend until smooth, Season to taste with salt and pepper.

Toss spinach with warm dressing, garnish with red onions and eggs.

Serves: 4

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Vegetarian Black Bean Salad

Ingriedients:

• 1 (15 Ounce) can black beans, rinsed and drained
• 2 (15 Ounce) cans whole kernal corn, drained
• 8 Green onions, chopped
• 2 Jalapeno peppers, seeded and minced
• 1 Green bell pepper, chopped
• 1 Avocado- peeled, pitted, and diced
• 1 (4 Ounce) Jar pimentos
• 3 Tomatoes, seeded and chopped
• 1 Cup chopped fresh cilantro
• 1 Lime, juiced
• 1/2 Cup Itialian salad dressing
• 1/2 Teaspoon garlic salt

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Directions:

In a large bowl combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and italian dressing. Season with garlic salt. Toss, and chill until served.

Serves: 4

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Fluffy Cranberry Salad

Ingredients:

• 2 Sour apples, cut into small pieces
• 1 Package cranberries
• 1 Cup sugar
• 1 Cup pineapple, drained
• 1 Cup nuts
• 1 Pint cream or cool whip
• 1 Package mini-marshmallows
• 1 Package jello (choice)

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Directions:

Mix first 3 ingredients and let stand 1 hour. Mix all together in bowl and chill over night.

Serves: 6

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Crunchy Pistachio Salad

Ingredients:

• 1 Package pistachio pudding (instant)
• 1 Cup crushed pineapple, juice and all
• 1 Cup mini-marshmallows
• 1 Container cool whip
• 3/4 Cup Pistachios

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Directions:

Mix all together and put in bowl, Chill over night.

Serves: 4

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