Pizza Pasta Salad

Jennifer S.


3 cups penne pasta, cooked, cooled
4 tomatoes, chopped OR 1 cup cherry tomatoes, cut in half
12 slices Hard Salami, chopped OR pepperoni slices, cut in half
1 cup Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Italian Dressing and Marinade

COMBINE ingredients. REFRIGERATE 1 hour. Add more dressing (IF needed) before serving

Southwestern Chicken Layered Salad

Jennifer S.

This salad is really close to the one they serve at Paradise Bakery.

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced


Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.

ASIAN PASTA SALAD

Jennifer S.

1 lb box bow-tie pasta, boiled according to package, drained.
1 jar Asian Sesame Dressing or Sesame Ginger Dressing
1 pkg cherry tomatoes
2 cups shredded chicken, cooked

Cut cherry tomatoes in half, add with chicken to pasta. Stir in dressing, mix well. Chill before serving.
Serve with fresh chopped Asian parsley (or cilantro) sprinkled on top.

Spicy Southwest Bean & Corn Salad

Jennifer S.

1/2 cup Light Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup tomato, seeded and diced
1/2 cup Shredded Cheddar Cheese

MIX dressing and hot pepper sauce.
TOSS greens with beans and vegetables in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
For a complete meal you can also add baked chicken breast cut into strips.

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Italian Pasta Salad

Kathy S.

1-16 oz. pkg. tri-colored spiral pasta, uncooked
1 large head fresh broccoli, cut into bite-size pieces
1 c. chopped red onion
8 oz. pepperoni slices or mini pepperoni
8 oz. shredded mozzarella cheese
1-16 oz. bottle of Kraft Light House Italian dressing

Cook pasta as directed on package, drain and put into a large salad bowl. Boil broccoli in water for 1 minute (just to soften) and add to pasta along with the red onion and stir. Let cool in refrigerator for 1 hour. Then stir in pepperoni, mozzarella cheese and Italian dressing, you can also add olives if desired. Chill in refrigerator until ready to serve. Enjoy!!

Turkey and Fruit Pasta Salad

Alisa J.

1 c. dried rope macaroni (gemelli)
1 ½ c. chopped cooked turkey (or chicken) (8 oz)
2 green onions, sliced (¼ c.)
1/3 c. lime or lemon juice
¼ c. salad oil
1 Tb. Honey
2 tsp. Snipped fresh or dried thyme
2 med. Nectarines or plums, sliced
1 c. halved, fresh strawberries

Cook pasta according to directions on box. Drain pasta, rinse with cold water. Drain again. In large mixing bowl combine pasta, turkey and green onions. Toss to mix. For dressing, in a screw top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture; toss to coat. Cover and chill for 4-24 hours. Just before serving, stir in nectarines or plums and strawberries. Toss to mix. Makes 4 main-dish servings.

Fruit Salad

Julie A.

1 - 20 oz can Pineapple chunks
1 - 11 oz can Mandarin Orange segments
1 - 1/2 cups seedless grapes
1 cup miniature marshmallows
1 cup Flaked Coconut
3/4 cup Sour Cream
1 Tbs Sugar
1/2 cups chopped walnuts (optional)

Drain pineapple & oranges. Combine in large bowl; pineapple, oranges, grapes, marshmallows, coconut & nuts. Mix sour cream and sugar in separate bowl. Add to fruit mixture & stir. Chill for a few hours before serving, makes 4 to 6 servings.

Fruit Salad with Banana Cream Dressing

Jennifer S.

6 ounces vanilla-flavored yogurt
1 1/2 medium bananas, cut into pieces
1/2 cup orange juice
1/4 cup pineapple juice, drained from can
1 cup pineapple chunks drained, juice reserved for dressing
1 cup seedless green grapes or combination of red and green
3/4 cup strawberries sliced
1/2 cup blueberries washed

Combine yogurt, bananas and juices in blender until
creamy.
Place fruit (any combination you wish if you would like
different fruits) into large serving bowl.
Toss with dressing and chill for 1 hour before serving.

Morning Fruit Salad

Michelle H.

fruit
brown sugar
yogurt in flavor of choice
oats

Cut fruit into bite size pieces. Sprinkle with brown sugar. Stir & let macerate. Stir in yogurt and oats. (Enough oats to thicken). Eat within 30 min. of preparation as fruit continues to macerate.