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

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g

7 layer mexican salad

Salad:
1 box of Jiffy cornbread
2 cups of chopped romaine lettuce
1 can of black beans rinsed and drained
1 can of corn drained
1 orange bell pepper diced
1 cup tomatoes diced
1 cup shredded low-fat cheddar cheese
2 stalks chopped green onions for garnish
Dressing:
1 avocado
1/4 cup cilantro
1/2 jalepeño
2 limes (juice)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic salt

Directions

Dressing:

• Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.

Seven-layered salad:

1. Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread.
2. Add half of the romaine lettuce on top of the cornbread for the second layer.
3. Next, add half of the black beans.
4. On top of the beans, add half of the corn.
5. After the corn, pile on half of the bell peppers.
6. Following the bell peppers, sprinkle half of the tomatoes on top.
7. Toss half of the cheddar cheese on top of the tomato layer.
8. Drizzle half of the dressing onto the salad.
9. Repeat steps 2 through 8.
10. Finally, place the green onions on top of the salad and enjoy!

Serves 8.

Pasta and Spinach Salad

4-5 chicken breasts, grilled and cubed
16 oz. bowtie pasta, cooked and cooled
1 red pepper, diced
1/4 cup red onion, diced
1 can black olives (I left those out)
1/2 cup Craisins
1 can mandarin oranges, drained
1 package baby spinach

Toss together and add this dressing:

1 cup oil
1 1/2 Tbs. red onion
1 tsp. dry mustard
1/2 cup sugar
1 tsp. salt
1/2 tsp. tarragon
1 Tbs. poppy seeds

Blend in blender for 2 minutes.

Refrigerate salad and dressing separately until ready to serve. Add dressing right before serving. After adding dressing (you might not need all of it) sprinkle sugared pecans or walnuts on the top. You can make them yourself or just buy some honey-roasted pecans or walnuts in the baking aisle.

Colorful Tuna Salad

2 (6 ounce) cans tuna, drained

2 tablespoons mayonnaise
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 tablespoon red onion, diced
1 tablespoon thinly sliced green onion
1 clove garlic, minced
1/2 teaspoon chopped fresh parsley
1 teaspoon rice wine vinegar
1/2 teaspoon lemon juice
7 drops hot pepper sauce (if desired, tabasco or red hot)
salt and pepper to taste
Serve on Crackers or Romaine Lettuce leaves!
Directions:
In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.

Strawberry & Feta Salad

1 cup slivered almonds

2 cloves garlic, minced1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Garlic, lemon and oil Salad dressing

4 cloves garlic, minced or finely chopped
1/4 tsp of black pepper
1 tsp salt
1/4-1/2 cup Extra Virgin Olive Oil
3-5 fresh lemons, squeezed (1/2 cup)

Mix all ingredients into a container with secureable lid, or use a whisk to blend very well.

Use with Romaine Lettuce mixed with fresh spinach and tomatoes, fresh grated parmessan cheese, croutongs if desired for a wonderful salad. Great with soups!

Christmas Jello (Pink Goodies) Salad

By: Wendy Connors (From my friend Jennilee Iverson)

1 lg Pkg Raspberry Jello
1 lg containter Cottage Cheese
1 12 oz container Cool Whip

Mix dry jello mix over cottage cheese, blend well, add sliced strawberries (or favorite fruit) and then gently fold in Cool Whip, don't over do it or it will take away from the "fluffy" presentation. Garnish with sliced strawberries. Refrigerate, serve COLD! Best ever!

Chicken Rolls

By: Erecca Witt

1 8 oz cream cheese (softened)
2 cup of boiled chicken
1-2 green onion (just enough for some flavor)
1 cup celery
2 pkg cresent rolls
1 can cream of chicken
1/2 cup sour cream
Melted butter
Cornflake Crumbs
(Tip: I like to use my bosch to shred and mix all the ingredients in together)
Set oven to temperature on Cresent roll package
Shred Chicken until it looks like Canned Chicken
chop up green onion very small
chop celery very small
Cream together Chicken, Celery, Onion and Cream cheese
Unroll cresent rolls.
Put a spoonfull of cream cheese mix onto each roll
roll into balls
Roll balls in butter and then the Cornflake Crumbs
Place on cookie sheet and bake according to cresent roll package or until the rolls are golden
Heat cream of chicken soup and sour cream in medium saucepan until warm for a sauce on top
Serve immediately! John really likes these second day!

Chicken Enchilada's

Flour Tortilla's (I use the small or medium size but don't recommend the burrito size)
4-5 Cups Shredded Mild Cheddar Cheese
3-4 Green onions chopped for garnishing
2 small cans of sliced olives for garnishing

Mixture:
2 Cans Cream of chicken soup (98% fat free, if desired)
1-1 1/2 cup sour cream (adding the larger amount will make a runnier mix)
3-4 lg Chicken breasts, boiled and diced (Canned Chicken works great too)
1 container (1 pt I believe) fresh salsa, found in the refrigerator section of store
OR Thick-n-Chunky Salsa (mild, medium or hot depending on your preference) I use 2/3 of a regular size jar (the Pace brand)


Mix above ingredients and spoon 1/4 to 1/3 cup of mixture into a flour tortilla, top mixture with some shredded cheddar cheese and roll closed, place in glass baking dish. Repeat until mixture is gone.

Use Red Enchilada Sauce (1 Large can or 2 small cans should work for one baking dish) pour 1/2 of a small can of sauce on the bottom of the baking dish before you add the rolled tortillas. Once all of the tortillas are in the dish, pour remaining enchilada sauce over them and cover with remaining shredded cheese (3-4 cups). Add Chopped green onions and olives to the top of the cheese. Bake@ 350 for 40-45 minutes.

For Green Chili's version, omit red enchilada sauce, use a can of green chilies or green enchilada sauce instead over the top of the rolled tortillas. Cover tops with sauce, cheese and bake 350 degrees for 40-45 minutes until cheese is melted. Add chopped green onions and olives to the top of the cheese and bake...

Remove from the oven and let stand for 10 minutes before serving (this is key to being able to serve them without being soupy).

Yield: 8-10 depending on tortilla size

California Grilled Chicken and Rice Salad

1 box long grain wild rice, cooked with seasonings
3-4 grilled chicken breasts, cooked and cubed
4 green onions, chopped
1 red bell pepper, diced
3 ounces snow peas, ends removed (substitute: celery, chopped)
2 medium avocados, diced
1 cup chopped almonds (or pecans), toasted
Toss together with dressing.
Dressing:
2 cloves garlic, minced
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon pepper
1/3 cup rice wine vinegar
1/3 cup vegetable oil
Mix in blender. Chill for 1 hour, if possible.

Green Salad with Vinaigrette Dressing

Recipe By: Faith & Hailey Connors

Ingredients
Iceberg Lettuce
2 T Red Wine Vinegar
Romaine lettuce
6 T Olive Oil
Grape Tomotoes
1 t mustard
Croutons
Salt and pepper
Parmessan cheese shavings

Directions
Wash lettuce very well and dry throughly!
To make dressing add vinegar, oil and mustard, salt and pepper to a Mason Jar and shake until mixed.
Toss Salad with dressing, add croutons, shave parmessan cheese with a peeler to top.

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

Orange Salad (Jell-O)

Recipe By: Wendy Connors

Ingredients
1 Egg, Beaten
1 tsp vanilla
1 can mandarin oranges (drained)
3/4 Cup Sugar
1 8oz Cool Whip
2-4 banana's sliced
1/3 Cup Flour
1 3 oz orange Jell-O
1 Can Pineapple chunks, drained
1 Cup Boiling water
1 T butter softened
1 cup cold water

Directions
In a medium sauce pan over low heat, mix the egg, sugar and flour, 1/2 can of pineapple, butter and vanilla. Slowly cook until thickened (10 minutes). Pour into a 8 x8 glass dish Mix in the cool whip. Chill for at least 1 hour or until firm.
Dissolve the Jell-O mix in the boiling water, stir in cold water. Chill in fridge for at least 1 hour until thick but not firm.
Mix banana's, oranges and remaining pineapple into the gelatin. Spread on top of the dish. Chill in fridge for at least 3 hours or until firm.

Italian Pasta Salad

Recipe By: Jenn Barnes

Ingredients
1 pkg Spiral colored Noodles
1/2 Bunch of Green onions chopped
Italian Salad dressing
1 Large Cucumber diced
1 Cup Cheese Cubed
Celery if desired
1 Cup Ham Cubed
1/2 Cup Diced Tomatoes

Directions
Cook noodles according to package, cool with cold water, pour salad dressing over noodles just until coated, add remaining ingredients, You don't want to over do the dressing…
Add Dressing as need so that it isn't dry and has enough flavor. If kept overnight, more dressing will need to be added before serving.

Wendy's Version of this salad has pepperoni slices, mozzarella shredded cheese instead of ham, and sliced olives.