Thai Chicken Salad

Mixed greens
Chopped cooked chicken
Orange and red bell pepper, chopped
Edamame
Carrot, shredded
Fresh cilantro, chopped
Wonton strips
Peanuts, chopped
Asian ginger/toasted sesame dressing {we made this using Kraft brand, but any Asian salad dressing will do}

Combine the first 8 ingredients in a large salad bowl. Drizzle salad dressing on top and toss salad until evenly coated. Serve immediately. Enjoy!

Recipe Source: For the Love of Cooking

Spiral Pasta With Cabbage, Peppers & Poppy Seed Dressing

I have NO IDEA what the "real" name for this salad is! All I know is that my Aunt Wendy made it for a bridal shower, and I loved it so much I decided to bring it to this year's 4th of July family reunion. I thought the red bell peppers in it made it looks pretty patriotic :)

16 oz. spiral/corkscrew pasta
1 red bell pepper, diced
1 green bell pepper, diced
1 head green cabbage, sliced into bite-size pieces
1 bottle poppy seed dressing

Cook pasta according to package directions. Rinse under cold water. Toss pasta with vegetables and coat with the poppy seed dressing. Easy peasy!

Strawberry Spinach Salad

Salad Ingredients:
Spinach
Red onion, thinly sliced
Strawberries, sliced into thirds
Almonds, toasted

Dressing Ingredients:
1 1/2 T. lemon juice
2 T. white vinegar
1/3 c. sugar
1 T. vegetable oil
1 tsp. poppy seeds

Macaroni Salad

I have always had the hardest time finding the perfect recipe for a good, classic macaroni salad. It seems to me that every time I make it the salad always tastes a little too bland or is a little too dry.

Until now.

This recipe is the perfect combination of creaminess and is bursting with flavor. The added vegetables give it just the right amount of crunch, and what I like most about it is that the longer you let it sit in your fridge, the better it tastes! I love recipes that I "have" to make earlier in the day or the night before; they make life so much easier.

This is the only macaroni salad recipe {of this sort} I will use from now on ~ my days of looking for the perfect recipe are through, this is it!


4 cups uncooked small macaroni {elbow or shells}
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 Tablespoon prepared yellow mustard
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrots
2 Teaspoons chopped pimento peppers

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrots, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferable overnight.

Tasty Tortellini Salad

1 (9 oz.) package uncooked refrigerated cheese-filled tortellini
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
1 cup baby carrots, cut in half
4 green onions with tops, sliced
Parmesan cheese
Fresh parsley

Dressing:
1 cup mayonnaise
1/4 cup sour cream
3 garlic cloves, minces
1 T. Italian seasoning
Salt & Pepper

Cook tortellini according to package directions. Rinse with cold water. Combine tortellini with vegetables. Toss with dressing. Top with Parmesan cheese and fresh parsley. Let refrigerate for at least 2 hours before serving.

Italian Pasta Salad

1 lb. tri-colored pasta, cooked and drained

Any or all of the following add-ins:
olives
carrots
tomatoes
onion
baby corn
artichoke hearts
cucumber
garbanzo beans
pepperoni

Italian dressing
Parmesan cheese
Dash of garlic salt
Salt & Pepper

Cook and drain tri-colored pasta noodles, rinsing with cold water to shock. Add desired add-ins. Coat with Italian dressing, season with garlic salt, salt and pepper, and sprinkle the top with Parmesan cheese. Chill in refrigerator for at least 30 minutes before serving.

Red Potato Salad

12 medium red potatoes
8 hard boiled eggs, sliced
1 cup celery, diced
1/2 cup purple onion, diced
2 c. mayonnaise
2 T. mustard
2 T. white vinegar
2 T. pickle juice (from your pickle jar)
salt
pepper
dash of garlic powder

Boil red potatoes in salted water until tender (about 22 minutes). Let cool in a bowl in the refrigerator. In a medium bowl, combine mayonnaise, mustard, vinegar, pickle juice, salt and pepper (lots of pepper!) and a dash of garlic powder. Mix well with a whisk. Cube cooled red potatoes, leaving the skin on. Add eggs, onion and celery. Mix in the sauce well, garnishing the top with parsley and paprika when done. Let cool in the refrigerator for at least 2 hours (the longer this salad sits, the better it tastes. Can even be made the night before). Yummy!

Broccoli Salad

1 head broccoli

6-8 slices bacon, cooked and crumbled

½ cup chopped purple onion

8-oz. cheddar cheese, shredded

1 cup mayonnaise

2 T. white vinegar

¼ cup sugar

½ cup cherry tomatoes, halved

Salt & Pepper

Cut broccoli head into bite-size floweret pieces. Place in a large bowl. Add bacon, onion, and cheese. In a small bowl, combine the remaining ingredients, making a dressing, stirring well. Add to the broccoli mixture and toss gently.