Chicken Salad Sandwiches

Submitted by Sarah Terry

Recipe Pending

Macaroni Salad

Submitted by ??? (Terrys, was this yours?)

Potato Salad

Submitted by ??? (If anyone remembers who brought the Potato Salad, please let me know.)

Asian Noodle Salad

Submitted by Janet Schlosser

1 lbs thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots
2 Tbsp honey

Combine wet ingredients including peanut butter into a sauce. Make noodles as directed and toss in fresh ingredients. Mix all with sauce.

Jello Salad

Submitted by Sarah Terry

8 oz cool whip
15 oz can pineapple tidbits
1 small box of jello- any flavor, but raspberry is very yummy! Do not make, the jello.
16 oz cottage cheese

Mix all togther-- adding the jello just as a powder! Enjoy!

Grilled French Bread and Veggie Salad

Submitted by Janet Schlosser

1/2 Loaf of French or Italian Bread
1 Yellow squash
1 cucumber
1 bell pepper
1/4 block cheese (favorite - mozzarella balls go really well in this salad)
1 Tomato

Dressing:
1/4 cup olive oil
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp Italian seasoning
Salt & Pepper to taste

Grill cubed bread until toasted and lightly browned. Add veggies and drizzle with dressing.

Strawberry Vinegrette

Submitted by JoDee Leahy

1 package (16 oz) frozen unsweetened strawberries, thawed
6 Tbsp lemon juice
1/4 cup sugar
2 Tbsp cider vinegar
2 Tbsp olive oil
1/8 tsp poppy seeds

Place the strawberries in a blender; cover and process until smooth. Add lemon juice and sugar. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the refrigerator. Yield: 2 1/2 cups

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving

TACO SALAD

Submitted by Maureen Mullis

This is an old family favorite--been making it about 30 years. I was even asked to make it for a wedding receiption once! Enjoy

Meat Sauce:
1 pound ground beef
1 onion, diced
1 pkg taco seasoning
3/4 cup water
1 can (8 oz.) tomato sauce

Salad:
1 head iceberg (or any other kind you prefer) lettuce, cut up
2 cups shredded cheese
1 can olives
2 tomatoes, diced
1 onion, chopped
1 bag (12 oz.) tortilla chips, lightly crushed

Side Toppings:
Taco sauce and/or salsa, sour cream, sliced avacado, etc.

Cook ground beef and onion until no pink remains in meat and onion is soft. Add taco seasoning, water and tomato sauce. Let simmer about 10 minutes.

Toss together lettuce, cheese, olives, tomatoes and onions along with the crushed tortilla chips. Add hot meat sauce and toss together. Serve with additional toppings if you want them. Yummy!

All-American Potato Salad

Submitted by Julia Jutras

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Serves 4 to 6

2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons dill pickle juice
1 medium rib celery , chopped fine (about 1/2 cup)
1/2 red onion, minced
1/4 Cup Spanish olives, sliced
1/4 cup dill pickles, diced
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add pickle juice and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

3. Meanwhile, in small bowl, stir together celery, onion, pickle, olives, mayonnaise, sour cream, mustard, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Crab Salad Recipe

Submitted by Kristeen Teeples

This is a recipe from my grandma. Even my kids like it. It can be made with real or imitation crabmeat. Enjoy-

1 lb. Crab meat (I use imitation crab)
4 green onions, diced
1/2 c. celery, diced small
1 t. lemon pepper
1/4 c. diced black olives (optional)
1/2 c. low fat mayonnaise (more or less to desired creaminess)

Mix together and chill for several hours before serving. If using real crabmeat, just fold it in at the end-as to not break it up too much. Serve with crackers, or spread onto tortillas and roll up and cut into 1 inch pinwheels. Secure with toothpicks.

Four Bean Salad

Submitted by Karla Kelsch

1 can kidney beans drained
1 can garbanzo beans drained
1 can cut green beans drained
1 can wax beans (they're the yellow green beans) drained
1/2 c chopped onion
1/2 c chopped green pepper

dressing
1/2 c cider vinegar
1/2 c sugar
1 tsp salt
1/4 tsp pepper
1/2 c oil

Mix the first 4 dressing ingredients together until the sugar is dissolved and add the oil. Mix with the other ingredients and let sit overnight to blend flavors.

BBQ Macaroni Salad

Submitted by Julia Jutras

We like the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce here, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture.

Serves 8 to 10

Table salt
1 pound elbow macaroni
1 red bell pepper , seeded and chopped fine
1 rib celery , chopped fine
4 scallions , sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
Ground black pepper


1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.

2. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.)

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

Submitted by Jamie Austin
Recipe from Wild Oats (now Whole Foods)

Total Time: 25 minutes Serves: 6 (6 REALLY hungry people, it makes a ton)

1 c. organic quinoa
1 tsp. sea salt
1 c. Wild Oats Medium Salsa (I used whatever kind I had)
1/4 c. organic sour cream or plain yogurt (I tried it both ways. There is so much flavor you don't miss the fat when you use yogurt.)
3 Tbsp. chopped cilantro
2 tsp. Wild Oats Extra Virgin Olive Oil
juice and zest of one lime
sea salt to taste
2 c. rotisserie chicken, chopped into bite-sized pieces
1 c. Wild Oats Organic Black Beans, rinsed (I used the whole can of store brand low sodium, what else are you going to do with the 20 beans left over after you measure out 1 cup?)
1/2 organic red or orange bell pepper, diced
2 ears corn or 1 c. Wild Oats Super Sweet Organic Corn, thawed
1 avocado, chopped
1 large, ripe organic tomato, chopped
1 large head organic romaine, chopped
chopped cilantro and lime wedges for garnish

Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool. (I skipped all of this, bought pre-rinsed quinoa and cooked it in the rice cooker exactly like I cook rice).

Place salsa, sour cream, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt. Place in refrigerator to chill.

Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato. Add just enough dressing to coat evenly. Divide romaine on six plates and top with quinoa salad mixture. Garnish with wedges of fresh lime and cilantro.

Frozen Fruit Salad

Submitted by Karla Kelsch

1 pkg (3 oz) Lemon Jello
1 Cup boiling Water
1 can (8 ¾ oz) Pineapple Tidbits, reserve juice
¼ Cup Lemon Juice
1 Cup Whipping Cream
2 medium Bananas sliced
½ Cup seedless purple grapes, halved
½ Cup Maraschino Cherries, halved
½ Cup chopped pecans or walnuts

Dissolve jello in boiling water. Drain pineapple measuring juice. Add enough water to pineapple juice to make ½ cup. Stir into gelatin, adding ¼ cup lemon juice. Chill until very thick, but not set. Whip cream. Fold fruits, nuts and whipped cream into thick gelatin. (I add about ½ cup sugar about mid way through whipping.) Pour into a bread loaf pan and freeze.

To serve, turn pan upside down and run under hot water to release salad from pan, then Slice (like bread) and place on a lettuce leaf (to make it pretty looking). Let stand at room temperature 10-15 minutes before serving.