Poppyseed Coleslaw

1 bag coleslaw mix
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

From Marcie's Recipe Book

Chinese Chicken Salad

3 chicken breasts, cooked, cooled, diced

2 Tbs. sesame seed

2 oz. slivered almonds

1/2 head finely chopped red cabbage

1 large head green cabbage (napa chinese cabbage)

1 pkg. chicken flavored ramen, crumpled

2 green onions, chopped

*

Mix all the ingredients for the salad together. Save noodles for the end.

*

Dressing:

1 Tbs. sugar

3 Tbs. vinegar

1/2 c. veg. oil

flavor pkg. from the ramen

1 tsp. salt

3/4 tsp. pepper

*

This tastes great the next day for lunch too!

3 ingredient Waldorf Salad

Apples--diced

Snickers candy bar--chopped into bite size pieces

Cool whip

Mix and enjoy! Easy, and how often do you get to have chocolate in your salad? Yum!

7 layer salad

2 cups mayonnaise or Miracle Whip
1 tablespoon sugar
1 head of lettuce, shredded
1 cup celery, diced
1/2 cup radishes, sliced
4 hard-cooked eggs, chopped
10 ounces frozen green peas, uncooked
1 small green onion, chopped
8 slices cooked bacon, crumbled (bacon bits work fine)
1/2 pound cheddar cheese, grated

Combine the mayonnaise and sugar. Mix and refrigerate it until you finish making the salad.

Layer the rest of the ingredients in the following order:

a layer of lettuce on the bottom of the bowl,
then a layer of celery
a layer of radishes
a layer of chopped eggs
a layer of peas
a layer of green onions
a layer of crumbled bacon

Spread the mayonnaise/sugar mixture over the top of the salad like cake icing. Sprinkle grated cheese evenly over it all. Seal the bowl with plastic wrap and refrigerate overnight (or for 8 to 12 hours before serving).

Salad Bar

Salad Bar suggestions:

Lettuce
Spinach
Garbanzo beans
kidney beans
carrots
cherry tomatoes
sliced cucumbers
avacado
raisins
bacon
ham shredded cheese
croutons
Hard boiled eggs
dressing

Lion House Salad

Lion House Salad (from Crystal)

1 pound fresh BABY spinach
1/2 head romaine lettuce, chopped
1 cup grated Swiss cheese
1 cup cottage cheese
1/2 pound fresh mushrooms, cleaned & sliced
1/2 red onion, sliced thinly
2 hard boiled eggs, chopped
1 recipe Poppy Seed Dressing, below

Toss all ingredients, except dressing, in a large bowl. When ready to serve, pour dressing over salad & toss to coat.

POPPY SEED DRESSING:
1/2 cup red wine vinegar
3/4 cup salad oil
2 tsp poppy seeds
4 tbs sugar
1 tbs minced red onion
1 tsp salt
1/2 tsp dry mustard
Add all ingredients to blender or food processor and spin 'til well blended. Chill before adding to salad.

Cafe Rio Salad

Cafe Rio Salad
Green Dressing:
3 tomatillos, peeled, rinsed, and quartered
1 pkg. Ranch (buttermilk) dressing
1 c. mayo
1 c. cilantro
2 cloves garlic (minced)
1 lime juice plus more for taste
1/2 tsp. cayenne pepper

Blend in blender.
Pork marinade:
Cook pork roast in a crock pot on low for 8 hours with a little water in it. Shred pork. Then add:
1 can enchilada sauce
2 cloves of minced garlic
1 small can diced green chiles
1 can coke (not diet)
1 cup brown sugar
salt to taste
Cook again in crock pot on low for 1 more hour.

Chicken Marinade:
small kraft zesty italian dressing
1 Tbsp. cumin
3 garlic (minced)
5 lbs. chicken
Marinade chicken overnight in any Italian vinagrette dressing. Grill. Or you can cook chicken in the crock pot.

Salad Toppings:
Taco Bowls
Shredded Lettuce
Shredded cheese
sour cream
tomatoes
Avocado/guacamole
Black Beans
corn tortillas cut into strips and fried in oil in a pan
Black Beans:

1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt

Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.

Cilantro Lime Rice:

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

Homemade Tortillas:
3 cups flour ( I use 11/2 cups wheat and 11/2 cups white)
1/2 Tbsp salt
3/4 tsp baking powder
1/4 cup oil
1 1/4 cup very hot water
Mix dry ingredients first, then add water and oil. Mix with a spoon as much as you can and knead rest. Divide dough into 10 balls. Set dough on flowered surface and cover with towel let stand 5 minutes then roll each ball as thin as you can with a rolling pin. Place on a greased or non-stick skillet or 350 degrees on an electric skillet. Flip 3 times- takes 2-3 minutes.

Santa Fe Chicken Salad

From Mique

4 breasts of chicken, cooked then sliced

1 tablespoon olive oil

1 head romaine lettuce, chopped

small1 15-ounce can of black beans, drained and rinsed

1 ear of corn, cut off kernels (can use frozen or can corn)

1 tomato, chopped

1 avocado, diced

1/2 cup red onion, chopped fine

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced

Lemon-pepper

crushed tortilla chips

cucumbers (optional)

Buttermilk Salsa Dressing (see below)

Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with lemon-pepper. Cook each side about 7 minutes or until done. Remove from pan to cool. Slice the chicken. Prepare all ingredients and toss the salad. Don’t addthe salad dressing until ready to serve.

Buttermilk Salsa Dressing: In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk. Then add FRESH deli salsa to taste. Try and not get too much of the liquid.