Crunchy Ramen Taco Salad

(Courtesy of Kraft)

Ingredients:
1/2 c. ranch dressing
1/2 c. Taco Bell hot sauce (or hot sauce of your choice)
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 c. frozen corn, thawed
1 c. rinsed canned black beans
1 c. shredded sharp cheddar cheese
1/2 c. coarsely chopped fresh cilantro

Directions:
Mix dressing, hot sauce and lime juice until blended.

Break ramen noodles into large bowl.  Discard seasoning packets or reserve for another use.

Add remaining ingredients and dressing mixture to noodles; mix lightly.

Dill Pickle Potato Salad with Bacon

(Courtesy of Kraft)

Ingredients:
1 1/2 c. miracle whip dressing
1 c. chopped kosher dill pickles with 1/4 c. pickle juice
1/4 c. chopped fresh dill
2 Tbsp. Dijon mustard
1 tsp. celery seed
3 lbs. petite-size red potatoes (1 inch), cooked, cooled and quartered
2 stalks celery, chopped
4 slices bacon, cooked and crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced

Directions:
Mix miracle whip, pickles, pickle juice, dill, mustard and celery seed until blended.

Combine remaining ingredients in a large bowl.  Add miracle whip mixture; mix lightly.

Refrigerate 2 hours before serving.

Chinese Chicken Salad

(Courtesy of Ladies Home Journal)

Ingredients:
1 1/4 lbs. chicken tenders
1/2 c. seasoned rice vinegar
1/4 c. peeled fresh ginger slices plus 1 Tbsp. finely grated ginger
2 Tbsp. plus 1 tsp. soy sauce
2 Tbsp. dark sesame oil
2 Tbsp. vegetable oil
1/3 c. coarsely chopped scallion
1 small (1 1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
1 yellow bell pepper, stemmed, seeded and cut into thin strips
1 large carrot, cut into thin matchsticks
2 Tbsp. toasted sesame seeds

Directions:
Rinse and pat chicken dry.

Bring 4 c. water, 1/4 c. vinegar, the ginger slices and 2 Tbsp. soy sauce to a boil in a large saucepan.  Add chicken and simmer for 1 minute.  Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes.  Drain chicken and discard ginger slices.  Transfer chicken to a cutting board and cut diagonally crosswise into thin strips.

Whisk remaining 1/4 c. vinegar, 1 Tbsp. grated ginger, 1 tsp. soy sauce, the sesame oil, vegetable oil, 2 Tbsp. water and the scallion together in a large bowl; salt and pepper to taste.  Stir in cabbage, bell pepper, carrot, 3/4 of the chicken slices and 1 Tbsp. sesame seeds until well combined.  Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.

Strawberry Fluff Salad

(Courtesy of grinningcheektocheek.com)


Ingredients:
1 large package cook and serve vanilla pudding
1 large package strawberry gelatin
2 c. water
1 tub (16 oz.) frozen whipped topping
1/2 bag miniature marshmallows
1 container fresh strawberries, cut into bite-size pieces

Directions:
Pour dry pudding packet and gelatin packet into a small pan and add water; stir well over medium heat and bring to a boil.  Remove from the heat and pour into a large mixing bowl.  Refrigerate until it thickens (1-2 hours).

Using a mixer or a whisk, whip the gelatin mixture until it is creamy and there are very few lumps remaining.  Add the whipped topping and mix lightly.  Lightly fold in the marshmallows and strawberries (save a few of each for garnish).  Pour into a serving dish and garnish with reserved marshmallows and strawberries.  Cover and refrigerate at least 1 hour or until ready to serve.

Note~
Can substitute raspberry gelatin and fresh raspberries in place of the strawberries if you prefer.  You can also add chocolate chips for an added texture.

Dill Potato Salad

(Courtesy of Food Writer's Favorites)

Ingredients:
3 lbs. potatoes
1 pkg. (16 oz.) frozen peas
1/4 c. chopped onion
2 cloves garlic, minced
1 c. plain non-fat yogurt
1/3 c. light mayonnaise
1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
1 tsp. dried dill weed
2 Tbsp. lemon juice

Directions:
Boil potatoes in  water to cover until tender.  Let cool.  Peel and slice thin.

Rinse frozen peas with hot water; drain well.  Add peas to sliced potatoes.  Add onion and garlic.

In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well.  Pour over potato mixture; mix well.  Refrigerate, covered, 4 hours to let flavors blend before serving.

Caramel Apple Pretzel Salad

(Courtesy of thegunnysack.com)

Ingredients:
1 c. pretzels, roughly chopped (measure after chopping)
1/2 c. pecans, chopped (measure after chopping)
3/4 c. brown sugar
3/4 c. butter, melted
CREAM CHEESE MIXTURE:
8 oz. cream cheese, softened to room temperature
3 c. diced apples (about 2 large apples)
1/2 c. caramel sauce 
3 c. whipped topping or whipped cream

Directions:
Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.

Spread in a large baking sheet with sides and bake 400 degrees for 7 minutes.

Allow the mixture to cool and then break into small pieces.

Beat the softened cream cheese until smooth.

Beat in the caramel sauce until smooth.  Fold in whipped topping.  Stir in the diced apples and sugared pretzels.

Salami Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
3 c. uncooked medium tube pasta or elbow macaroni
1/2 lb. bulk hard salami or summer sausage, cubed
1/2 c. minced fresh parsley
4 green onions, sliced
1/2 c. olive or vegetable oil
1/4 c. cider or red wine vinegar
4 tsp. minced fresh oregano or 1 tsp. dried oregano
4 tsp. minced fresh bail or 1 tsp. dried basil
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Parmesan cheese

Directions:
In a saucepan, cook pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add salami, parsley and onions.  In a small bowl, whisk together oil, vinegar and seasonings.  Drizzle over pasta mixture and toss to coat.  Cover and refrigerate overnight.  Just before serving, stir in Parmesan cheese.

Company Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
4 medium golden delicious apples, diced
4 medium red delicious apples, diced
2 c. seedless green grapes, halved
2 c. seedless red grapes, halved
1 can (20 oz.) pineapple chunks, drained
1 can (11 oz.) mandarin oranges, drained
DRESSING:
3 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. sugar

Directions:
In a large bowl, combine the first 6 ingredients.  In a small bowl, beat dressing ingredients until smooth.  Pour over fruit; toss gently to coat.

Hero Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 small garlic cloves, minced
1/8 tsp. salt
1/8 tsp. pepper
SALAD:
2 c. uncooked spiral pasta
1 small red onion, halved and thinly sliced
3/4 c. sliced pepperoncini
4 oz. cubed provolone cheese
2 oz. thinly sliced deli ham, cut into strips (2/3 c.)
2 oz. thinly sliced hard salami, cut into strips (2/3 c.)
5 c. shredded lettuce
1 large tomato, coarsely chopped
3/4 c. cherry tomatoes, havled

Directions:
In a small bowl, whisk the first 5 ingredients until blended.  Cook pasta according to package directions.  Drain pasta; rinse with cold water.

In a large bowl, combine onion, pepperoncini, cheese, meats and pasta.  Just before serving, add lettuce and tomatoes.  Drizzle with dressing; toss to coat.

Lemonade Pudding Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 c. cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 c. seedless red grapes
1 c. halved fresh strawberries
1 can (11 oz.) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 pkg (3.4 oz.) instant vanilla pudding mix

Directions:
In a large bowl, combine the first 9 ingredients.  Cover and refrigerate at least 1 hour.

Just before serving, stir in bananas and apple.  Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

Asian Chicken Noodle Salad

(Courtesy of Kraft)

Ingredients:
1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 c. shredded chopped cooked chicken breasts
4 green onions, diagonally sliced
1/3 c. cocktail peanuts
1/2 c. light Asian toasted sesame dressing
1 Tbsp. creamy peanut butter

Directions:
Break noodles into small pieces in a large bowl.  Add coleslaw blend, chicken, onions and nuts; mix lightly.  Discard seasoning packet from soup mix or reserve for another use.

Beat dressing and peanut butter with whisk until blended.  Add to salad; toss to coat.

Ambrosia Salad

Ingredients:

1/2 c. flaked sweetened coconut

1 medium banana, sliced thin

1 can (15 oz.) pineapple chunks, drained

1 can (15 oz.) mandarin oranges, drained

1 1/2 c. mini marshmallows

1 1/2 c. frozen whipped topping, thawed

Optional 4 medium strawberries, hulled and sliced thin

Directions:

Combine all ingredients in a mixing bowl and gently stir to combine.  Cover and refrigerate for at least 1 hour.  Serve.

Broccoli Slaw

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sour cream
3 Tbsp. lemon juice
2 Tbsp. mayonnaise
1 Tbsp. white wine vinegar
2 tsp. grated lemon peel
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pkg. (12 oz.) broccoli coleslaw mix
2 large red apples, julienned

Directions:
In a large bowl, mix the first 8 ingredients.  Add coleslaw mix and apples; toss to coat.  Refrigerate, covered, until serving.

Asian-Style Chicken Slaw

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (3 oz.) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 pkg. (16 oz.) coleslaw mix
6 green onions, finely chopped
1 c. reduced-fat Asian toasted sesame salad dressing

Directions:
Discard seasoning packet from noodles or save for another use.  Break noodles into small pieces; place in a large bowl.  Add chicken, coleslaw mix and green onions.  Drizzle with salad dressing; toss to coat.

Balsamic Green Bean Salad

(Courtesy of Taste of Home)

Ingredients:
2 lb. fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 c. olive oil
3 Tbsp. lemon juice
3 Tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. pepper
1 large red onion, chopped 
4 c. cherry tomatoes, halved
1 c. (4 oz.) crumbled feta cheese

Directions:
Place beans in a 6 qt. stockpot; add water to cover.  Bring to a boil.  Cook, covered, 8-10 minutes or until crisp-tender.  Drain and immediately place into ice water.  Drain and pat dry.

In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper.  Drizzle over beans.  Add onion; toss to coat.  Refrigerate, covered, at least 1 hour.  Just before serving, stir in tomatoes and cheese.

Grilled Corn Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
4 large ears sweet corn in husks
1 1/2 c. uncooked penne pasta
2 c. cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2 1/4 oz.) sliced ripe olives, drained
1/3 c. white wine vinegar
2 Tbsp. olive oil
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. sugar
1 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:
Carefully peel back corn husks to within 1 inch of bottom; remove silk.  Rewrap corn in husks and secure with kitchen string.  Place in a stockpot; cover with cold water.  Soak for 20 minutes; drain.

Grill con, covered, over medium heat for 25-30 minutes or until tender, turning often.

Meanwhile, cook pasta according to package directions; drain and rinse in cold water.  When corn is cool enough to handle, remove kernels from cobs and place in a large bowl.  Add the pasta, tomatoes, zucchini and olives.

In a small bowl, whisk the remaining ingredients.  Pour over salad and toss gently to coat.  Cover and refrigerate until serving.

Oriental Broccoli Coleslaw

(Courtesy of food.com)

Ingredients:
2 pkgs. (3 oz. each) beef-flavored ramen noodles
2 pkgs. (8 1/2 oz. each) broccoli coleslaw mix
1 c. toasted slivered almonds
1 c. sunflower seeds
1/2 bunch green onions, chopped
1/2 c. sugar
3/4 c. oil
1/3 c. white vinegar

Directions: 
Before opening noodles, crush into 1 inch pieces.  Open packages and set aside flavor packets.

Place noodles in bottom of large serving bowl.  Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

In a separate bowl combine sugar, oil, vinegar, and flavor packet from noodles.  Pour over slaw, cover and chill up to 24 hours.

Toss before serving.

Tortellini Chicken Caesar Salad

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese tortellini
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/3 c. finely chopped onion
1 Tbsp. olive oil
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) hearts of romaine salad mix
1 1/2 c. grape tomatoes
1 can (6 1/2 oz.) sliced ripe olives, drained
3/4 c. creamy Caesar salad dressing
3/4 c. shredded Parmesan cheese
6 bacon strips, cooked and crumbled

Directions:
Cook tortellini according to package directions.  Drain; rinse with cold water.

Meanwhile, in a small bowl, combine chicken, onion, garlic, salt and pepper; toss to coat.  Heat a large skillet over medium-high heat.  Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink.  Remove from heat.

In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture.  Drizzle with dressing; toss to coat.  Sprinkle with cheese and bacon.  Serve immediately.

Creamy Pea Salad

(Courtesy of lovebakesgoodcakes.com)

Ingredients:
2 pkgs. (16 oz.) frozen peas, thawed and drained
1/2-1 c. diced cheddar cheese
1/2-1 c. diced mozzarella cheese 
1 medium red onion, chopped
1 c. Miracle Whip or mayonnaise
Salt and pepper, to taste
1/2 lb. bacon, cooked and crumbled

Directions:
In a large bowl, combine all ingredients and mix well.  Refrigerate until serving.

Pea Salad

(Courtesy of The Pioneer Woman)

Ingredients:
1/3 c. sour cream
1 Tbsp. mayonnaise
Salt and pepper
1 Tbsp. white vinegar
4 c. frozen green peas, almost totally thawed
8 slices bacon, cooked until crisp and chopped
1/2 whole small red onion, halved and sliced very thin
6 oz. cheddar or American cheese, cut into small cubes
3 Tbsp. minced fresh parsley

Directions:
Mix the sour cream, mayonnaise, salt, pepper and vinegar together to make the dressing.  Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated.  Gently stir in the bacon, onion, cheese and parsley until all combined.  Taste and adjust seasonings.  Cover with plastic wrap and refrigerate 2-4 hours before serving.  Put extra dressing in the fridge as well.

Remove from the refrigerator and stir in the rest of the dressing to your liking.  Sprinkle with more parsley before serving.