Salad de Maison with Fresh Lemon Dressing and Homemade croutons

I'm usually pretty boring when it comes to dinner salads but when I'm having company or hosting a special event I want something out of the ordinary. I make this salad a lot for those type of occasions and it always gets rave reviews, but it's  nice to have a few different recipes to rotate.(Anyone out there with a fabulous salad recipe? Please share!)

To make a salad look extra fancy I always use hearts of romaine (Hearts are the tender, innermost leaves - more delicate, brighter in color, and milder in flavor than the outer leaves) and then add to it with either baby spinach or a spring mix that includes a mixture of different lettuces like baby Lettuce, Baby Greens, Endive, & Radicchio.

This salad was delicious! The dressing, made from mostly oil with a touch of honey and lemon juice, was really light and fresh. It was the perfect accompaniment to all the different textures from the crunchy toasted almonds, crispy bacon, grated cheeses and homemade croutons! This salad will be going in the tried and true file!


Salad de Maison with Fresh Lemon Dressing
adapted slightly from A Bountiful Kitchen


1 large Heart of Romaine lettuce, cleaned & 1 small container spring mix lettuce
2 cups grape or cherry tomatoes, cut in half
3/4 cup Parmesan cheese, grated
1 cup grated Swiss cheese (I used mozzarella)
1 package center cut bacon, cooked and chopped (or pre-cooked bacon, crisped and chopped)
1 1/2 cup homemade croutons
1 package (4 oz) slivered almonds, toasted
Dressing

Combine all salad ingredients in a large bowl. Just before serving, toss with about 1/3 cup of the prepared dressing.

Salad de Maison dressing
3/4 cup oil (I used safflower oil but canola or olive oil would be other great choices)
Juice of 1 lemon
2-3 cloves garlic, crushed
1 tablespoon honey
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients, mix well and chill. This is enough for 2 whole salads.
Homemade Croutons

about 1/3 loaf french bread (or whole if you want a lot of croutons)
3 tbsp. melted butter (olive oil would work well too)
garlic salt to taste ( I think I used about 1/2 tsp.)

Preheat oven to 400 degrees.

Cut bread into slices and then into 1 in. cubes. Drizzle with melted butter and toss to combine. Sprinkle with garlic salt to taste. Toss again.
Place cubes on cookie sheet and bake for 8-10 minutes, or until golden brown, tossing half way through.

Makes approx 3 cups of croutons.

Posted by: Sallie

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

This salad was so good and just one of those fresh tasting, hit the spot meals. My husband raved about it and that's pretty impressive when you're serving salad for dinner! The cheese tortellini was perfect with the crisp asparagus and tomatoes and I loved the lightness of the dressing and the fresh basil . This is one of those dishes that you've got to use fresh herbs. It just wouldn't be the same without. I served mine as a main dish but it would be great alongside some grilled chicken or fish. The recipe called for fresh tortellini but I used frozen and it turned out great.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
Cook's Country


Serves 8 to 10
6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad.
2. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.
3. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.
4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.


To Make Ahead
The salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.

Posted by: Sallie

Caramelized Pancetta and Fennel Salad

This was one of the first Giada De Laurentiis recipes I made. This salad is right up there on my top ten list. It is simple to make and has minimal ingredients. The pancetta and fennel are combined with a citrusy dressing to make a fabulous sweet& salty combination that you'll love. If you can't find or don't feel like buying pancetta you can always substitute bacon. This dressing is a great light dressing that I use often, not just on this salad.

Caramelized Pancetta and Fennel Salad

Giada De Laurentiis

1 bulb fennel, halved and cut into 1/2-inch wedges (in produce isle)
5 slices pancetta (thick cut works best) or bacon
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:

2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Posted by: Sallie

Winter Spinach Salad

This was the delicious salad I served for Christmas Eve. Very festive with the maple flavoring and the green spinach and dried cranberries. I added some crumbled bacon to mine. Delish!

Winter Spinach Salad
slightly adapted from Leigh Anne

1 bunch baby spinach
1/2 C dried cherries or craisins
5 slices bacon, cooked and crumbled

3 green onions, sliced
1 green apple, cored and thinly sliced
1/2 C seedless red grapes, cut in half
1/4 C sugared pecans
1/2 C crumbled Gorgonzola cheese

Cook and prepare bacon. Combine spinach, cherries, green onions, apple slices, grapes and pecans. Add dressing and toss. Garnish with Gorgonzola cheese and bacon.

Maple Syrup Dressing
1/2 C olive oil
1/4 C cider vinegar
2 Tbsp shallots minced
2 Tbsp fresh lemon juice
2 Tbsp maple syrup
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients in a jar and shake until evenly combined.

Posted by: Sallie

Dixie Fruit Salad

This is another side dish that comes from Duane's wonderful Grandma. I've had fruit salad like this before but she's the one who introduced me to the pomegrante version. I love the combination of the tart crunchy pomegranates, the sweet, crisp apples, sliced bananas, and of course the whipped cream. It makes such a difference here if you use real whipped cream instead of cool whip. It takes the salad from okay to delicious! If you like nuts, try adding some chopped pecans. This is a really simple fruit salad that you can tweek to your tastes. My daughter LOVES this salad so when I can't find pomegranates I use grapes. This salad is best eaten right after it is made.

Dixie Fruit Salad

Lorraine Sullivan

2 apples, peeled and chopped into bite sized pieces

2 bananas, peeled and sliced

seeds from 1 pomegranate

whipped cream 1-2 cups depending on how creamy you like it

After slicing all fruit, combine in medium bowl. Fold in whipped cream. Serve immediately. Serves 4-6.

Posted by: Sallie & Julia

Olive Garden Salad

This is the delicious salad I love to have with the Zuppa Toscana soup. My husband has been in love with the Olive Garden Salad since the first time we ate there and now I can re-create it at home. It's just like eating out only cheaper and healthier. This salad is a favorite of mine too. I love the homemade crutons which are so easy and way better than store bought. The dressing is the perfect mix of flavorful but not too heavy and then there's the kick from the peppers. Yum. This salad goes great with any pasta dish or with some soft, chewy breadsticks for a delicious lunch.

Olive Garden Salad
Sister's Cafe

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice

Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Posted by: Sallie

Creamy Grape Salad

I hope everyone had as much fun as we did over the long weekend. We went up and stayed in a cabin in the Kolob Reservoir area. It was so nice to just get away and let the kids roam in the great outdoors . Of course we had lots of yummy food. My Mom passed this recipe on via one of her co-workers and it was a big hit. I know it sounds kind of strange but it was delicious. The cream cheese and sour cream blended wonderfully for a perfectly delicious and creamy dressing mixed with the slightly tart grapes .The brown sugar kind of soaks into the mixture and is really, really good. It's not the prettiest salad ever, but you'll just have to trust me on this one. I think I had probably closer to 3 lbs. of grapes but after you've made it you can decide to add more or less grapes depending on how much "dressing" you want.

Creamy Grape Salad

Adapted from the Worldwide Ward Cookbook

2 lbs. red seedless grapes

2 lbs. green grapes

1 8 oz. package cream cheese, softened

8 oz. sour cream

1/2 cup sugar

1 tsp. vanilla

Topping:

1/2-1 cup brown sugar ( I am not sure if I had the full amount of grapes but I used 1/2 cup and it was perfect but if you use the full 4 lbs. I would use 1 cup brown sugar.)

1 cup toasted pecans, optional

Mix cream cheese, sour cream, sugar and vanilla together until smooth in large serving bowl. Add grapes. Sprinkle brown sugar and pecans on top. It is best if it has a couple of hours to chill before serving. that way the brown sugar melts a little and mixes with the cream.

*This salad must be making the rounds because I just saw it on Leigh Anne's website a couple of days after I posted it. Her pictures are much better than the others I found on the internet (no camera at the cabin) so you can get a better idea of how yummy this is*

Posted by: Sallie

Broccoli Salad

This is another salad I really enjoy. The crisp broccoli ,crumbly bacon, crunchy nuts, tangy cranberries, and delicious dressing all combine to make this one of my favorites. If you're short on time, you can use bottled poppy seed dressing in place of the homemade. You can tailor it to your tastes. Sometimes I replace the cheddar cheese with Swiss, or leave it out. Sometimes I use slivered almonds instead of the sunflower seeds. However you make it, this is a great side dish for a potluck or casual family dinner.

Broccoli Salad

The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 lb.) cut in small florets

1 medium red onion, finely chopped

1 cup grated cheddar cheese (I sometimes use Swiss instead)

6 strips bacon, cooked until crisp and crumbled

1/2 cup sunflower seeds or slivered almonds

1/2 cup craisins or raisins

1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add nuts and craisins. Pour desired amount of dressing over salad. Stir briefly. This recipe is best when eaten the same day it is made.

Broccoli Salad Dressing

1 cup mayonnaise

2 tbsp. red or white wine vinegar

1/2 cup sugar

1/2 tsp salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Posted by: Sallie

Craisins Salad

This salad is an all time favorite with my sister and myself. All the different flavors and textures go perfectly together. You can add some sliced chicken breast and turn it into a main dish.

Craisins Salad

Mormon Cookbook

1 head red leaf lettuce (I just use romaine lettuce and then a spring mixture)

1 head green leaf lettuce

1 head iceberg lettuce

1 8 oz. package shredded mozzarella cheese

1 8 oz package shredded parmesan cheese

1 pound bacon, cooked and crumbled

1 8 oz. package craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing

Break lettuce into pieces . Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with the salad. (If I'm using it all together I toss it together.) Makes 12 servings.

Craisins Salad Dressing

1/2 c. red wine vinegar

1 cup sugar

1/2 onion, chopped

1 1/2 tsp. salt

2 tsp. mustard

1 cup salad oil (I use canola)

In a blender mix all ingredients, except oil. Add oil and blend again. Toss with salad.

Marathon Pasta Salad

Last year my husband got this crazy idea that he would take up running and signed up for the St. George Marathon. He did it and got an awesome time even through the non-stop rain. I was so proud of him. Anyway, as you may know when you're running you need lots of carbs. Especially when you're doing 20 milers. I happened to be training for a 100 mile bike ride at the same time so needless to say we were about the least Atkins friendly family around. Okay, I'm getting off the subject. Back to cooking. Every Friday night was pasta night so we could carbo load for the big run/ride the next day. You can only eat so much spaghetti before wanting something new, especially when it's 100 + degrees outside . My friends Sara and Natalie passed on this delicious salad from Christy Miller. It's so light and tasty and all the combinations- chewy pasta, crunchy celery, sweet grapes, and the moist chicken just work so well together. It's a perfect light dinner or great side dish. Perfect, even when you're not carbo loading. I have named it Marathon Salad in their honor.

Marathon Pasta Salad

*This is for 1 generous serving size. Just increase the amounts according to how many you're serving.*

4 oz. cooked and sliced or cubed chicken breast ( I like to cook mine in a little olive oil and season with salt, pepper, and garlic salt)

20 grapes

2-3 torn romaine lettuce leaves (according to how much you want in your salad)

1 stalk celery, sliced thin

2 oz. bow tie pasta, cooked according to package directions

Salad Dressing of your choice *My favorite is Cesar but I know a lot of people like this with Breann's Poppy seed Dressing*

Combine all ingredients and pour on desired amount of dressing. Easy and delicious!

Cranberry Spinach Salad

I love spinach salad. It seems like it goes with everything. Sometimes I make this basic recipe. Other times I fancy it up. It's so versatile. You can swap out the almonds for candied pecans or toasted pine nuts, trade the cranberries for strawberries, even add sliced chicken and make it into a main dish.

Cranberry Spinach Salad (basic)

adapted slightly from All Recipes

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil (I used canola)

DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

*You can also toast almonds in the oven at 350 for 10 minutes , no butter required. Just watch them carefully.*

Cranberry Spinach Salad (Deluxe)

Follow the above instructions but add in:

red onions thinly sliced

grated swiss cheese

cooked and crumbled bacon

fresh sliced mushrooms

1 can mandarin oranges, drained

Posted by: Sallie

Salad- Cafe Rio Style

I know there are a million copy cat recipes out there for Cafe Rio Salads. I think I've tried them all. This is one of my favorites because it is so easy to prepare. The meat cooks in the crock pot and the rice and beans are all in one mix. The meat is sweet and spicy and it makes for a great combination with the crisp lettuce, cool dressing and crunchy tortilla strips. They also make delicious leftovers for burritos, tacos or nachos.

I know we're in the minority here but my husband and I prefer the chicken salads so sometimes I grill up some chicken instead using this recipe for Garlic Lemon Chicken . Either way, it's a delicious way to enjoy the taste of take out at home.

Cafe Rio Pork

Ruth Miller

1 boneless pork roast (I usually get a 3 lb roast)

1 pkg. Mc Cormick Grill Mates Southwest Marinade

1 1/2 c. water

1/2 c. vinegar

2 Tbsp. oil

1/4 -3/4 c. brown sugar (I use 1/2 c.)

Put roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low for 4-6 hours (depending on your crock pot). After meat is cooked shred and put back in marinade.

To make the salad you also will need:

1 package Zatarain's New Orleans style Black Beans & Rice, prepared according to package directions.

Romaine Lettuce, chopped

Large Flour tortillas (I usually get the uncooked ones from Costco)
Fried tortilla corn strips

Cheddar Cheese

Dressing

Creamy Tomatillo Cilantro Dressing

from Prudence Pennywise

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour

Chicken Fiesta Pasta Salad

I love pasta salads that can double as a main dish. This one's full of good stuff like chicken, bowtie pasta and lots of delicious vegetables. I love the freshness of the cilantro and the creamy kick from the dressing. I got the recipe from a friend and changed it a little to suit my tastes. Throw in a side of rolls and some ice cold lemonade and it's a perfect summer meal.

Chicken Fiesta Pasta Salad

adapted from Sara Layton

2 cups chicken breast cooked and cubed or sliced (season with a little salt and pepper and garlic powder)

1 lb. package bowtie pasta cooked according to package directions * Tortellini is also a delicious substitute*
1 can corn, drained

1 can black beans, rinsed & drained

1 green pepper, diced

1 handful of cilantro, chopped

1 package grape tomatoes, halved or red pepper diced

2 cans sliced olives, drained

1 cucumber, peeled and diced

Salsa ranch salad dressing or 1 package Hidden Valley Fiesta Ranch Dip mixed with 1/2 cup oil and 1/2 cup vinegar.

Cook pasta according to package directions. Drain and cool. Add all ingredients in a bowl. Toss and mix in dressing. Season with salt and pepper.

Posted by: Sallie

Cobb Salad

I love when summer rolls around and having a nice hearty salad for dinner. You can't go wrong with a cobb salad, it has everything in it! This recipe also includes the dressing, which is very yummy. This recipe says it serves 4-6, but it could easily serve 8-10 people.

Cobb Sadad
adapted from Williams Sonoma

Salad Ingredients:
3 hard-cooked eggs, peeled
8 bacon slices, cooked
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 Tbs. minced fresh flat-leaf parsley
2 Tbs. minced fresh chives, plus several longer chive lengths for garnish
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken*
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. Blue Cheese, crumbles

Dressing Ingredients
1 oz. Blue cheese, crumbled
1/4 cup red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1 garlic clove, crushed and then minced
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup extra-virgin olive oil

Directions:
Cut the hard-cooked eggs into 1/2-inch dice. Set aside. Crumble bacon and set aside. Toss the lettuce with the watercress. Make a bed of lettuce mix on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed minced herbs, chicken, avocados, tomatoes and the 1/4 lb. cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.

In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz. cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Serves 4 to 6.

*I used chicken breast, seasoned with salt and pepper and cooked on my George Foreman Grill.

Posted By: Julia

Tri-Colore Orzo

To go along with my "fancy" Jack Cheese Burgers I wanted something lighter than potato salad. This was perfect. I loved the combination of the slightly chewy orzo pasta with the freshness of the baby spinach and tartness from the cranberries. Add some feta cheese and toasted pine nuts and yum. The olive oil dressing is great because it doesn't cover up the flavors of all the other ingredients. To my surprise my husband declared this one of his new favorite salads. Go figure.

Tri- Colore Orzo

adapted from Giada De Laurentiis

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups baby spinach (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cranberries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve

Lime Pineapple Delight

I don't have a picture but I'll be making it for Easter so i'll post one then. It's just a creamy jello salad with crushed pineapple. I have used strawberry jello for this recipe also and it's really good. I put it in a 9 x 13 pan and you can cut it into squares for serving.

Lime Pineapple Delight

1 large package lime jello
1 bag miniature marshmallows
1 8oz. carton cool whip
3 1/2 cups boiling water
1 pint sour cream
1 large can crushed pineapple, undrained

Dissolve jello in boiling water. Add marshmallows and stir until they are just little bits. Cool in fridge. With a beater, add sour cream to jello mixture. Chill until almost set. Add Cool Whip and pineapple. Chill until firmly set. This whole process takes probably 4-5 hours.

My Favorite Chicken Salad

I love chicken salad. Spring is the perfect time of year for these yummy sandwiches. Great on rolls or croissants. This is my favorite recipe. There is also a pasta variation if you want to make it into a pasta salad.



Chicken Salad (for sandwiches)

2 1/2 cups diced cooked chicken
1 cup small grapes ( I prefer red in this recipe)
1/2 large can pineapple tidbits, drained well
1 tart red apple, diced
1 cup slivered almonds
1 tsp. minced onions or a bunch of green onions
1 cup celery, finely chopped
1 tsp. salt

Combine all ingredients and mix well. Mix 1/2 cup heavy whipping cream (whipped) with 1 cup miracle whip. Mix all together and chill for at least 2 hours.


Chicken Pasta Salad

2 cups cooked pasta (I like bowties)
2 cups diced cooked chicken
2 cups red grapes
2 cups diced apples
1 large can pineapple tidbits
5-6 green onions
2 cups sliced celery
3/4 cup slivered almonds

Mix all together. Add 1 cup miracle whip. 1 cup coleslaw dressing. chill.

Fusilli alla Caprese

This is an easy spring/summer salad from Giada De Laurentiis. I don't even like whole tomatoes but in this recipe they are almost like a smashed sauce and I love it. It's very light and you can easily add chicken to turn this into a light dinner. It comes together really fast. One last thing, make sure you use the fresh mozerella. It is SO much better than the regular stuff.

Fusilli alla Caprese

Ingredients:
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Pistachio Jello Salad

This is one of my favorite jello salads and it's super easy.

Pistachio Jello Salad

1 large 3.9 oz. pkg. pistachio pudding mix

1 8 oz cool whip

1 20 oz. can crushed pineapple, drained

1 cup mini marshmallows

Stir dry pudding mix into cool whip. Stir in pineapple and mini marshmallows. Refrigerate and allow to chill for at least 1 hour.

Strawberry Spinach & Bacon Salad