Big Hit Teriyaki Salad

I seldom take the time to post anything anymore... but I have had several requests for this recipe. Sooooo here it is. :)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
(I have used some teriyaki marinade because I ran out of teriyaki sauce and loved the way it turned out)
6 tablespoons sugar
Salt & Pepper to taste

Salad:
16 oz.  wheat pasta, cooked and drained (no one will notice it's wheat because of the dressing is brown)
1 rotisserie chicken, cubed
2 large cans mandarin oranges, drained
3 stalks celery chopped
1 (5 oz) bag crasins
1/2 cup chopped parsley
6 green onions, chopped
1 cup honey roasted peanuts
4 c. spinach

Marinade pasta and chicken in the dressing overnight. Mix all ingredients together just before serving. ...And enjoy!

Cucumber and onion pasta salad

1 (8 oz.)  pkg. pasta

1 Tbsp. Oil

2 Large cucumbers, peeled and sliced thin

½ red onion, sliced

Marinade:

½ c. sugar

¾ c. vinegar

1 c. water

1 Tbsp. pepper

1 Tbsp. salt

1 Tbsp. garlic salt

            Boil pasta until still firm. Drain and add oil. Add cucumbers, onion, and marinade. Stir and refrigerate overnight.

Pea Salad

Head of lettuce chopped up

1 package of frozen tiny peas

1 lb. bacon cooked and crumbled

1/4 cup red onion

1/4 cup chopped celery

small can of chopped up water chest nuts

1 cup of parmesan cheese

1 small jar of Best Food Mayonnaise

2 table spoons of sugar

Place chopped lettuce in a large bowl. Layer the red onion then celery, then the chopped up water chestnuts. Next open frozen peas and layer on top. Next spread mayonnaise on top and cover all the peas, and make sure there is no air bubbles and it is completely covered. Next sprinkle the sugar then sprinkle the parmesan cheese. Top off with the bacon. Next put plastic wrap tightly over it and let it sit over night or for 24 hours. Before you serve it make sure you toss it very good. Enjoy!!

SPINACH- PEAR SALAD

SPINACH- PEAR SALAD
www.RecipeGirl.com

One 15oz. can pears in light syrup, drained, reserving ¼ cup of the syrup
2 tsp honey mustard
1 tsp cider vinegar
salt and pepper to taste
1 Tbs olive oil
¾ cup toasted walnut pieces (about 3 oz.)
8 cups baby spinach
¾ cup crumbled gorgonzola or other blue cheese (about 3 oz.)

1. Prepare vinaigrette: Combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste. Whisk in olive oil. Refrigerate until ready to serve.

2. Just before serving, gently toss together the toasted walnuts, drained pears, vinaigrette, spinach and gorgonzola.

3. Plate salads and serve.

Read more: http://www.recipegirl.com/2008/11/06/spinach-pear-salad/#ixzz0fZXeulBN

Cookie Salad

1 small pkg. Vanilla instant pudding
1 c. buttermilk
1 (8 oz.) ctn. Cool whip
1 large can pineapple chunks, drained
2small cans mandarin oranges, drained
½ pkg. fudge stripe cookies, broken into fourths

Mix pudding and buttermilk together. Fold in cool whip, pineapple chunks and oranges. Just before serving, add cookies.

Cucumber and onion pasta salad

1 (8 oz.) pkg. pasta
1 Tbsp. Oil
2 Large cucumbers, peeled and sliced thin
½ red onion, sliced

Marinade:

½ c. sugar
¾ c. vinegar
1 c. water
1 Tbsp. pepper
1 Tbsp. salt
1 Tbsp. garlic salt


Boil pasta until still firm. Drain and add oil. Add cucumbers, onion, and marinade. Stir and refrigerate overnight.

WONTON SALAD

Patrice

2 heads green leaf lettuce
1 pkg. wonton skins – deep fat fried
½ cup slivered almonds, toasted
¼ cup sesame seeds, toasted

Dressing:

¼ cup olive oil
¼ cup rice vinegar
4 Tbsp. sugar


Fry wontons in medium hot oil until they are light golden brown – directions are on the package. Drain on paper towel. Set aside. Tear lettuce and place in bowl. Prepare dressing – mix well. Pour the dressing over the lettuce, almonds and sesame seeds. Just before serving gently fold in the wontons.

“This recipe is from a friend in our married student ward, in Salt Lake City“
- Patrice

TON TON PASTA SALAD

Tonya

1 Avocado, diced
1 tomato, diced
1 can of black olives, diced
1 cucumber, peel and slice cucumber
1 cup of uncooked couscous
Newman’s Balsamic Vinaigrette dressing


Add 1 cup of couscous to 1 cup of boiling water, cook and drain. Mix all ingredients, with a desired amount of dressing. Eat immediately or refrigerate until later.

I prefer to eat it when couscous is warm on the ingredients. This is a quick, healthy fresh salad I eat almost daily when avocado’s and cucumbers are in season. I have made it with roommates and they now call it the Ton Ton salad after me. – Tonya

TACO SALAD

Shellie Hardman


1 lb. ground beef browned and drained
1 pkg. taco seasoning (¼ cup)
2 tomatoes, diced
1 green pepper (I never put this in)
1 can kidney beans, rinsed
1 head lettuce
2 cups grated cheese
1 pkg. cheese Doritos, crushed in the bag


Add taco seasoning to the beef, then add to the remaining ingredients. Add dressing just before serving.

Dressing:

½ cup salad oil
2 Tbsp. lemon juice
½ tsp. dried mustard
2 tsp. sugar
½ tsp. salt
½ tsp. paprika


This recipe was adopted from, Shellie Hardman, a long time family friend.

SPINACH SALAD

1 bag baby spinach
1/3 cup bacon bits
4 oz. Feta cheese, crumbled


Dressing:

1 cup sunflower oil
1/3 cup balsamic vinegar
¼ cup sugar
1 Tbsp. poppy seeds
1 tsp. salt
1 Tbsp. grated onion
1 tsp. dry mustard


Pour dressing over salad just before serving.

"Charlene and I attended a Young Living retreat at Gary Young’s home. This was one of many delicious dishes served.” – Nadine

RIGATI SALAD

Shellie

24 oz. Rigati pasta – cooked and drained

Dressing:
½ cup salad oil
1 cup apple cider vinegar
1 tsp. salt
1 tsp. garlic powder
¾ cup sugar
1 tsp. pepper
2 tsp. prepared mustard

Marinate pasta in dressing overnight in the dressing.

Before serving add:

3 stalks celery, sliced
1 green pepper, slivered
1 medium Spanish onion, slivered
2 medium cucumbers, sliced

POTATO SALAD

3 medium potatoes
1 tsp. sugar
1 tsp. vinegar
½ cup sliced celery
¼ cup pickle relish or chopped sweet pickles
1/3 cup finely chopped onion
1 tsp. salt
1 tsp. celery seed
3 hard boiled eggs, sliced
¾ cup mayonnaise or salad dressing (I like equal parts of each)


Boil whole potatoes in salt water, about 25 minutes or until almost tender. Drain and cool slightly then peel. Slice potatoes and cut into small cubes. Sprinkle potatoes with sugar and vinegar. Add the sliced celery, onion, sweet pickle, salt and celery seed to the potatoes. Add mayonnaise and salad dressing and fold into potato mixture. Carefully fold in two of the eggs. Garnish with remaining egg slices, paprika and parsley. Makes 4 servings.

PISTACHIO SALAD

1 instant pistachio pudding
1 cool whip
1 can chopped nuts
small marshmallows


Chill and Serve.

ORIENTAL CHICKEN SALAD

Shellie

1 large head cabbage, chopped
4-6 green onions, chopped
1 lb. chicken breast or chicken tenders, cut up and stir fried

Toast:
2 packages chicken flavored ramen noodles
¼ cup sliced or slivered almonds
2 Tbsp. sesame seeds

Dressing:

1½ cup salad oil
1 tsp. salt
1 tsp. pepper
4 Tbsp. sugar
4 tsp. soy sauce
2 Tbsp. white vinegar
Chicken flavor packs from noodles


Keep cabbage and dressing mixture refrigerated separately. Toss together just before serving.

GREEN PEA SALAD

10 oz. fresh or frozen peas
1 cup sliced celery
1 cup chopped cauliflower flowerets
¼ cup diced green onion
2 Tbsp. pimentos, sliced (optional)
1 cup cashews or sunflower seeds

½ cup sour cream
1 cup prepared ranch dressing
½ tsp. Dijon style mustard
1 small clove garlic minced



Chill before serving.

FROG’S EYE SALAD

1 1/3 cup uncooked Acini Pepe pasta
1 can (20 oz.) pineapple chunks, drained (reserve ¼ cup juice)
1 ¾ cups milk
¼ cup sugar
1 pkg. (3.4 oz.) vanilla instant pudding
1 can (8 oz.) crushed pineapple, drained
2 cans (11 oz. each) mandarin orange segments, drained
2 cups frozen non-dairy whipped topping, thawed
3 cups miniature marshmallows

Cook pasta for 11 minutes. Rinse well with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar, and pudding for 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours before serving. 12 servings

FOUR BEAN SALAD

Nellie (VeLoy’s sister)


2 cans green beans
1 can kidney beans
1 can yellow wax beans
1 can garbanzo beans
1 onion, sliced thin
1 green pepper, sliced thin


Dressing:
¾ cup sugar 1 cup oil
1 tsp. celery seed ¼ tsp. salt
1 tsp. mustard seed 1 cup apple cider vinegar

Boil dressing for 5 minutes. Pour over beans while warm. Chill before serving.

CAFÉ RIO’S TOMATILLO SALAD DRESSING

1 pkg. Hidden Valley’s buttermilk ranch powder
1 cup mayonnaise
1 cup buttermilk
1 cup chopped cilantro
3 pealed tomatillos, cut in 6ths
3 cloves garlic
1/8 tsp. Cayenne pepper


Put ingredients in a blender and puree (don’t over blend). Place in refrigerator to let thicken.

COLESLAW

1 head shredded cabbage
coleslaw dressing (below)
shredded carrots if desired


KFC makes their coleslaw the night before so it can marinate overnight.

COLESLAW DRESSING:
Kentucky Fried Chicken

2 cups Miracle Whip salad dressing
¼ cup tarragon vinegar
¼ cup sugar
3 dashes paprika

CHICKEN PASTA SALAD

Becky


2 cups shell macaroni, cooked
1 cup coleslaw dressing
1 cup mayonnaise
2 cans water chestnuts, diced
2 cups diced apples
2 cups chunk pineapple
2 cups red or green grapes, cut in half
2 cups diced celery
½ cup chopped green onion
½ cup slivered almonds
4 cups cooked chicken


Cook and drain macaroni, let cool. Add Coleslaw Dressing (recipe located in Coleslaw recipe below) and remaining ingredients.

Suggestion: use Tyson grilled chicken breasts and cut them into ½ inch pieces. They are already seasoned and cooked.

“I think this is best when the salad has had a chance to sit over night. If I don’t have time to make the whole salad the day before, I at least cook the pasta and let is sit in the dressing overnight.” – Patrice