Caramel Apple Salad

1 20 oz. can crushed pineapple
1 small tub of cool whip
1 3.4 oz.box instant butterscotch pudding
4-6 apples cubed

Mix pineapple and pudding together in bowl. Add apples. Fold in whip cream. Chill.

Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6

Texas Confetti Rice Salad

Taste of Home Recipe

 

2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked long grain rice

1/2 cup water

4 cups cubed cooked turkey

4 medium tomatoes, seeded and chopped

2 cups fresh or frozen corn, thawed

1 large green pepper, chopped

1 medium red onion, chopped

1 cup olive oil

1/2 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

3 tablespoons white wine vinegar

3 tablespoons lime juice

2 tablespoons Dijon mustard

2-1/2 teaspoons ground cumin

1 teaspoon garlic salt

1/2 teaspoon crushed red pepper flakes

1 medium ripe avocado, peeled and cubed

 

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.

Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

 

Yield: 12 servings (1-1/3 cups each).

Mandarin Pasta Salad

Romaine Lettuce

1 can mandarin oranges

1 cup cucumbers – chopped

2 cups cooked bowtie pasta

1/2 cup sugared almonds*

combine ingredients and top with almonds

goes well with any dressing

 

*Sugared Almonds

1 cup chopped almonds

1/8 – 1/4 cup sugar

cook and stir on medium-low until sugar melts and gets sticky, almonds will lightly brown.  Watch closely as the nuts will burn fast

Salad - blue cheese, pear and walnut

Ingredients:

Romaine lettuce, shredded

Walnuts coarsely chopped

Canned pears, coarsely chopped

Blue cheese crumbles (optional)

Blue cheese dressing

Carrots shreds deep fried

Frying carrot shreds - Add a small amount of carrot shreds to hot oil. The oil will bubble up and overflow the pan if too many are added at one time. Once the oil starts to reduce, you can add more handfuls. Carrots will reduce by two-thirds while frying. Cook till they are a medium brown so they are crispy when they cool. Drain on paper towel.

Layer salad as follows:

* lettuce

* pear pieces

* walnut pieces

* blue cheese crumbles (optional)

* blue cheese dressing

* crispy fried carrot shreds on the very top