Turkey & Farfalle Green Salad

12 oz bag bowtie pasta, (about 5 cups dry) 2 1/2 cups
4 cups cooked turkey cut into cubes (or chicken) 2 cups
2 heads romaine lettuce 1 head
3/4 cup chopped celery
3/4 cup craisins
4-5 green onions cut in thin slices (cut white part and 1" into green part)
1/2 cup chopped fresh parsley 1/4 cup
2/3 cup sliced or slivered almonds
Optional:  add strawberries


Sunshine Salad Dressing:
3 tablespoons chopped onion 1 1/2 tablespoon
1 teaspoon regular yellow mustard
2 teaspoon salt
2/3 cup white vinegar
1 1/2 cup sugar
1 1/2 cup vegetable oil


Mix together everything but the oil in a blender.  Gradually add in the oil.  Keeps three weeks I the refrigerator.




Cook the pasta.  Mix up the sunshine dressing mix.  Put the pasta in a plastic bag and pour in about 1/2 cup of dressing and toss the pasta to coat it with the dressing.  Chill the pasta for about 2 hours.


Tear the lettuce into pieces, add all the other ingredients and toss.  Top with almonds and sunshine dressing.  Also delicious with raspberry vinaigrette dressing.


Cooking for a smaller group
Cook a scant 1/2 cup of bowtie pasta per person.  For each person, plan on 2 cups lettuce and 2 ounces turkey.  Use about 1 tablespoon each of craisins, almonds, and chopped celery.  1/2 teaspoon green onion and parsley.  2 tablespoons of dressing. 

Skor Salad

Add as much as you want:

Spring mix spinach
Strawberries
Craisin’s
Crushed skor

Mix in blender:

1⁄2 c. milk
1 c. mayo
1⁄4 c. white vinegar
2/3 c. sugar
1 t. poppy seeds

Chicken Pasta Salad--AKA 3 Day Salad (chelsea backman)

Chicken Pasta Salad (3 day salad)

3 large chicken breasts DRESSING: 1⁄4 c. seasame seeds toasted
1 12 oz. bag of wide egg noodles 1/3 c. red wine vinegar
1 red bell pepper, sliced 3 T. Sugar
1 yellow bell pepper, sliced 1⁄2 c. salad oil(I use canola)
1 bunch of green onions, chopped 1 T. dried parsley, or 1⁄4 c. fresh parsley, chopped.(green parts only) 
1/3 c. soy sauce
1 12 oz. bag baby spinach
1⁄2 c. slivered almonds
1⁄4 c. sugar

The day before you serve the salad, cook pasta al dente according to package directions. 

Make dressing. Mix half of the dressing with the cooking noodles and refrigerate 
overnight, reserving the remainder of the dressing and refrigerating separately.

Sprinkle chicken breasts liberally with lemon pepper seasoning and bake at 350 degrees for 1-1 1⁄4 
hour or until cooked all the way through. Cool, slice into bite-size pieces, and refrigerate overnight. 

Candy the almonds by adding 1⁄4 cup of sugar to the almonds and cooking over medium heat until candied—be careful not to burn. Refrigerate. 

When ready to serve the salad, mix noodles, spinach, peppers, onions, almonds, and remainder of dressing and serve immediately. Serves 8-10 people as a main course.

Cafe Rio Pork Salad (chelsea backman)

CAFE RIO SALAD

meat:
3 lb pork roast or 1/2 pork loin
1 c. Water

Cook in crockpot on low overnight until tender

Shred meat

Mix and add to pork:
1 tsp. garlic salt
1/4 c. Barbecue sauce
3/4 c. Ketchup
1/2 c. Sugar

Cilantro dressing:

2/3 c salsa verde
1 1/2 T sugar
2/3 c mayo
2 T lime juice
1 t salt
1/4 t pepper

Put in blender on high and slowly add:
1/4 c fresh cilantro
1 c veg oil

Tortillas-unbaked(can be purchased at Costco)

Black beans
Cheese- mozzarella or yellow
Lettuce- spring mix
Spanish rice or white rice
Olives
Cranraisins
Guacamole

Cafe Rio Salad Dressing

3 Fresh tomatillos cut into quarters
1 package ranch dressing mix
1/2 cup sour cream
1/2 cup mayo
1/2 cup buttermilk
1 cup fresh cilantro
1/4 teaspoon cayenne
2 cloves garlic

Chicken Pasta Salad

1 12 ounce package bow tie pasta
1 12 ounce package Rigatore accordion pasta
1 20 ounce can tidbit pineapple
2 cups chopped celery
4 green onions (chopped)
1 cup cashews
red flame grapes
4 chicken breasts cooked and cut into small pieces

1 cup mayo
1 16 ounce bottle Kraft Coleslaw dressing
-mix and put on pasta-

Hot Chicken Salad

5 Chicken breasts cooked and cut into chunks
1 can cream of chicken soup
1 cup mayo
1 cup chopped celery
1/4 cup chopped onion
1/2 cup chopped almonds or water chestnuts

Bake at 325 degrees for 30 minutes
crushed potato chips on top (optional)

double for 9 x 13

Pretzel Salad {peggy giles}

2 3/4 cup smashed pretzels
1 1/2 cubes butter
-mix pretzels and melted butter.  put in 9 x 13 pan and bake for 10 minutes-

8 ounce cream cheese
1 cup sugar
8 ounces cool whip
-mix and spread over crust.  dab little spoonfuls-

2 10 ounce packages of strawberries (save juice)
2 cups boiling water
1 large strawberry jello
1 cup crushed pineapple
2 cups juice (add water to juice to make 2 cups)

Let jello set partially before pouring over cream cheese mixture.  Let set completely.

Spinach Salad

2 bunches of spinach.  (prayed off and spun dry)
1 small iceberg lettuce
1 purple onion
1 cup mushrooms (sliced)
3/4 cup grated Swiss cheese
1 pound cooked bacon (crumbled)

Dressing:
3/4 teaspoon poppy seed
1/3 cup white vinegar
1/3 cup sugar
3/4 tablespoon grated onion
3/4 cup oil
3/4 teaspoon salt
1/3 teaspoon mustard