Wagon Wheel Salad

1/2 package wagon wheel pasta
2 cups broccoli florets
1 stalk celery -- thinly sliced
2 green onions -- sliced
1/4 cucumber -- sliced
2 tablespoons fresh parsley -- chopped
1 cup mayonnaise
1/2 cup sour cream
2 cloves garlic -- minced
2 teaspoons prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
8 cherry tomatoes

Cook wagon wheels, adding broccoli during the last 4 minutes; drain. In a large bowl, combine pasta, broccili, celery, green onions, cucumber and parsley. In a seperate bowl, combine sour cream, garlic, mustard, paprika and salt ; mix well. Pour over pasta, toss to coat. Cover and chill 2 hours or overnight. Just before serving, add tomatoes and toss gently.
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Tossed Salad With Parmesan Dressing

1 bunch romaine lettuce -- torn
1/4 cup sunflower seeds
1 medium red Bermuda onion -- thinly sliced
1 can mandarin oranges -- drained
1/2 cup olive oil
1/2 cup vinegar
1/3 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon worcestershire sauce
1/3 cup Parmesan cheese -- grated

Combine Romaine, sunflower seeds, orange slices, and onion in salad bowl. Combine remaining ingredients in a pint jar, cover and shake well. Pour dressing over salad and toss gently. Serve immediately.
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Three Bean Salad

1 can cut green beans
1 can lima beans
1 can kidney beans
1 can cut yellow beans
1 onion -- sliced

- 1/3 cup sugar
1/3 cup vinegar
1/3 cup oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon tarragon
1/4 teaspoon basil

Combine beans and onions. Mix all other ingrediants together and pour over beans. Chill several hours or overnight. Notes ' I sometimes add a green pepper to this salad.
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Mandarin Spinach Salad

2 pounds fresh spinach leaves
1 can mandarin oranges -- (8-ounce) drained
1 can sliced water chestnuts -- (8-ounce) drained
1 small red onion -- peeled, sliced, and separated into rings
4 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons ketchup
3 tablespoons cider vinegar
2 tablespoons orange juice
2 teaspoons Worcestershire sauce
Salt and pepper to taste

Clean spinach leaves; tear into bite-sized pieces. In a large bowl, combine spinach, oranges, water chestnuts, and onion rings. Cover and chill, if made ahead. Stir together the remaining ingredients well. When ready to serve toss salad with dressing.
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Marinated Tomatoes

1 can mushrooms -- sliced
3 tablespoons green onion
5 large tomatoes
Marinade

1 teaspoon curry powder
1 teaspoon sugar
1/2 cup oil
1/4 cup vinegar
1 garlic cloves -- crushed
1 tablespoon parsley
salt and pepper

Combine marinade and shake well. Pour over tomato mixture and marinate for several hours. Notes' You could also use fresh sliced mushrooms if they are on hand.
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Country Coleslaw

1/4 cup Miracle Whip
1 tablespoon lemon juice
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 bag coleslaw mix -- (8 oz.)
1 large apple -- cored and chopped

Whisk first 7 ingrediants together in a large bowl. Toss in coleslaw mix and apple.
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Prawn & Spinach Salad

1 pound prawns -- (1 to 1 1/4)
1/4 cup dry sherry
1/4 cup rice vinigar
2 tablespoons sesame oil
1 tablespoon minced fresh ginger
2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon grated orange peal
2 small oranges
3 1/2 quarts spinach
1 red pepper(thin slivers)
few slices of red onion

Peel prawns and butterfly them. Rinse and pat dry. Mix sherry,vinigar,oil, ginger, sugar, soy sauce and peal. Combine 2 tbsp. of mixture with shrimp; cover and let chill 30 minutes. Cut and peal membrane off oranges. cut into small pieces. In a large bowl, combine oranges, spinach, onion and pepper. Cover and chill till ready to make salad. Cook prawns on bar-b-que for about 3 minutes until opaque. Add rest of dressing to spinach mixture and toss. Place prawns on top and enjoy.
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Oriental Salad

1 English cucumber -- chopped
1 red pepper -- chopped
1 green pepper -- chopped
8 green onions -- chopped
1 cup cauliflower -- chopped
1 cup broccoli -- chopped
10 mushrooms -- sliced
2 cups bean sprouts
1 stalk celery -- chopped
2 cups steam fried noodles

Dressing
1/2 cup rice vinegar
2 tablespoons olive oil
1/2 teaspoon sesame oil
3 tablespoons sesame seeds
salt & pepper
1/2 teaspoon sugar

Chop up all of your vegetables and place in a large bowl. Put your dressing ingredients into a shaker jar and shake well. Pour over the vegetables and mix well. Put into fridge and let marinate for a few hours: enjoy!

Notes: When I made the dressing, I really did not measure my ingredients, hopefully I have them close! Experiment!!
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Watergate Salad

1 small box instant pistachio pudding
1 large (9 oz.) bowl Cool Whip
1 large can crushed pineapple
2 c. miniature marshmallows
2 Tbsp. mayonnaise
1/2 c. milk
1 c. chopped pecans

Stir pudding and pineapple together until all pudding is moist. Add Cool Whip, milk and mayonnaise, then pecans and marshmallows. Chill before serving. Freezes beautifully.
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Country Club Salad

1 small package lemon jello
1 1/4 cups boiling water
1 can fruit cocktail ( Reserve the Juice )
1 package cream cheese
1 pint whipping cream ( whipped )
2 bananas
1 Cup miniature marshmallows

Use a 9x13 inch pyrex dish or a mold.
Add water and cocktail fruit juice to lemon jello. Refrigerate until it becomes the consistency of egg whites. Beat in softened cream cheese to pea size. Add fruit cocktail, marshmallows and sliced bananas and fold in whipped cream. Refrigerate 2-3 hours until firm.
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Washington Waldorf Salad

3 cups diagonally sliced fresh asparagus -- (1-inch) (2 pounds)
4 cups cubed unpeeled Red Delicious apple -- (1-1/4 pounds)
2 teaspoons lemon juice
1/4 cup raisins
2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon dried whole dillweed
1/8 teaspoon pepper
6 curly leaf lettuce leaves

Drop asparagus into a large saucepan of boiling water; cook 1 minute. Drain and plunge into ice water; drain well.
Combine apple and lemon juice in a large bowl, and toss well to coat apple. Add asparagus and raisins, and toss gently.
Combine vinegar, olive oil, honey, salt, dillweed, and pepper in a jar. Cover tightly, and shake vigorously. Pour over salad; toss gently. Cover and chill at least 3 hours or up to 12 hours. Serve on lettuce leaves.
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Thousand Island Dressing

1/2 cup plain low-fat yogurt
1/2 cup reduced-calorie mayonnaise
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 tablespoon minced fresh onion
1 tablespoon finely chopped celery
1 teaspoon lemon juice
1/8 teaspoon pepper

Combine ingredients; stir well. Cover and chill.
Yields 1 1/2 cups
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Cucumber Salad

1 large english cucumber
1 tablespoon lemon juice
4 tablespoons cream
1 teaspoon grated cheese ( parmesan)
1 teaspoon dill -- roughly chopped
salt and pepper

Wash and peel cucumber. Cut into very thin slices. Mix together lemon juice, cream, cheese, a dash of salt and pepper (according to taste). Add cucumber slices and toss in cream sauce. Arrange in a serving plate and garnish with chopped dill.
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Orange Spinach Salad

Dressing
8 tablespoons olive oil
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 whole orange -- the zest of
1 clove garlic -- lightly crushed
1/4 cup fresh basil leaves -- thinly sliced
coarse salt
coarsely ground pepper

Salad
1 bunch fresh spinach
1 small red onion cut into rings and separated

Combine all dressing ingredients in a jar with a tight fitting lid and shake. Let stand for 2 or more hours. Strain out the basil and refrigerate overnight. Serve over spinach and onion rings, toss and serve immediately.
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Black Bean and Corn Salad

1 cup black beans
1/2 cup carrot -- celery (finely chopped)
3 Tablespoons red onion -- (finely chopped)
5 Tablespoons red bell pepper (finely chopped)
1 green onion -- (finely chopped)
5 Tablespoons each -- balsamic vinegar and olive oil
3/4 cup corn kernels
1/3 teaspoon each -- oregano & basil
1/2 teaspoon each -- cumin & chili powder
1/8 teaspoon each -- salt & pepper
1 teaspoon minced garlic
3 Tablespoons minced fresh cilantro

Combine all the ingredients and let flavors blend overnight.
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Mandarin Orange,Gorgonzola & Almond Salad

12 ounces mixed salad greens
1 can mandarin oranges -- (11 ounce) juice reserved
1/2 cup blanched slivered almonds -- toasted
1 cup Gorgonzola cheese-- crumbled
2 tablespoons vegetable oil
2 tablespoons red wine vinegar

Whisk together 2 tablespoons reserved orange syrup, oil and vinegar. In a large salad bowl, combine the lettuce, orange slices, nuts and cheese. Pour dressing over salad; toss and serve.
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