Layered Tossed Salad

 From: Linda Connors

1 head lettuce    Wash, dry, and tear into small pieces and place in bottom of 9x12 pan.

Prepare the following and then layer in order on top of lettuce.

1.       1 cup diced celery

2.       4 hard boiled eggs, diced

3.       1 cup frozen peas (or broccoli or other desired veggie; could even add cranraisins

4.       1 med sized sweet onion, diced (or ¾ - 1 cup diced green onion)

5.       8 slices bacon, fried crisp, drained, and crumbled

Add 2 Tbsp sugar to 2 cups Miracle Whip (or you could use mayo or dressing, if you prefer). Spread over layered salad like a frosting.

Top with 4 oz. grated cheese of choice (Swiss, Parmesan, Cheddar)

Cover tightly and refrigerate (8-12 hours) before serving

Chicken Salad Wraps

Recipe By: Wendy Connors

Ingredients
2 Cans Cooked, chicken or 2 lg Breasts
1 T Mustard
1/2 Bunch Green onions chopped fine
A Handful of chopped Cashew Nuts
2-3 Stalks Celery chopped fine
Romaine Lettuce Leaves, washed and dried
Grapes if desired cut in half
1/2 Cup -1 Cup Mayo (light mayo is great)

Directions
Chicken, Mayo and Mustard in "salsa" type mixer and mix until creamy. Add remaining ingredients and stir until combined.
Serve on whole romaine lettuce leaves. YUM YUM