Cashew-Chicken Rotini Salad

1 package (16 ounce) rotini or spiral pasta
4 cups cubed cooked chicken
1 can (20 oz.) pineapple tidbits drained
1 ½ cups sliced celery
¾ cups thinly sliced green beans
1 cup seedless green grapes
1 cup seedless red grapes
1 package (6oz.) dried cranberries
1 cup ranch salad dressing
¾ cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for a least 1 hour. Just before serving, stir in cashews.

Pretzel Salad

2 1/2 cups coarsely chopped pretzels
3 tbsp sugar
3/4 cup butter, melted

Mix together well. Press into a 9x13 pan and bake for 10 minutes at 350 degrees.
Cool

Cream together:
1 8 oz cream cheese
1/2 cup powdered sugar

Blend in: 8oz Cool Whip

Spread over Pretzel layer and refrigerate

Bring 2 cups of water to a boil. Add- 1 60z strawberry jello and dissolve. Add 2 10oz frozen strawberries with juice, breaking up the fruit as you stir it.
Chill until slightly thickened then pout over the cool whip layer.
Chill overnight

Orange Julius Salad

1 3oz box orange jello
1 small box vanilla cook and serve pudding
1 small box tapioca pudding
1 8oz Cool Whip
1 can mandarin oranges drained

Combine dry mixes together. Bring 3 cups of water to a boil, whisk in the dry mixes and boil for 2 minutes stirring constantly.
Set aside to cool for 1 hour.

Add the cool whip, mix well and then add the drained oranges and pour into a 9x13 pan.

Cover and chill for 6 hours.

Craisin Salad

2 packaged green salad mixes
1 lb bacon cooked and crumbled
6 oz Italian mix cheese
8 oz craisins
1 cup sugared almonds

Dressing:
In a blender mix-
1/2 of a medium red onion
1/2 cup sugar
1/2 cup red wine vinegar
1 1/2 tsp salt
1 tsp ground mustard
1/2 cup oil

Puree together and add to salad right before serving

Martin’s Potato Salad

Potatoes, diced, peeled or not, cooked, and cooled
6 hard-boiled eggs, diced
1 cup small-diced dill pickles
4 green onions, chopped
⅓ – ½ pound bacon, chopped fine
(I used ½ lb; it tasted fine when it was fresh, but the leftover salad tasted a little too bacon-y)
2-3 tsp fresh chopped dill
1 ⅔ cup mayonnaise
1 ⅔ cup Miracle Whip
2-3 Tbsp yellow mustard
salt and pepper to taste
add dill pickle juice for flavor and moisture as needed (~3-4 Tbsp)

Mix it all together; refrigerate for at least 4 hours to let the flavors blend.

Chicken Salad Sandwhiches

1 Large can Chicken
1 can crushed pineapple- drained well
1 small bunch green onions-chopped
Celery –chopped
1 firm apple- chopped
Almonds
Salt and pepper to taste
Mayo
Mix all ingredients together well. Chill and serve in rolls or over mixed greens.

Spinach Strawberry Salad

Baby spinach
Chopped green onion
Sesame seeds all to taste
Poppy seeds
Kiwi

Dressing:
1/3 cup sugar
¼ cup oil
¼ cup rasberry vinegar
¼ tsp. paprika
¼ tsp. Worshershire sauce

Penne Pasta Salad

Penne pasta 1 pound
5 small Roma’s tomatoes chopped
¼ cup cilantro (I use less)
6 oz. Jack cheese

Dressing:
¼ cup olive oil
2 tsp. Red wine vinegar
1 tsp salt
2 cloves garlic

Tiffany’s green salad

Romaine lettuce
Tomatoes- chopped
Mozzarella cheese 1 cup
1/3 cup almonds
¼ cup parmesan cheese
Bacon bits

Dressing:
¼ cup oil 2tbsp. Lemon juice
2 tbsp. Rice vinegar ½ tsp. Salt
1 clove garlic pressed ¼ tsp. Pepper

Applebee’s Oriental Salad

3 cups romaine lettuce
1-2 cups Napa cabbage shredded
Chopped green onion
Shredded carrots
Chow mien noodles
Sliced almonds
Chicken tenders cooked and sliced

Dressing:
6 Tbsp. Honey 2 tsp. Grey poupon mustard
3 Tbsp. Rice wine Vinager ¼ tsp. Sesame oil
½ c. Mayo

Fiesta Chicken Salad

1 package Kraft Mac and Cheese
1 ½ c. cooked chicken
½ c. sandwich spread
½ c. celery
¼ c. green onion chopped

Prepare macaroni and cheese as directed on box. Add the rest of the ingredients. Mix well. Chill. Serve on a bed of lettuce, with chopped tomatoes, avocados, and Frito chips.