Asian Salad

This recipe was contributed by Rachel.

I got this recipe from my mother-in-law.  It's delicious and super easy because you don't even have to chop lettuce--the base is broccoli slaw, which you buy in a bag in the produce department.  Whenever I bring it to parties or dinners, people ask for the recipe.  So here it is!

Salad

2 packages broccoli slaw 

2 packages chicken Ramen noodles (break these up on a cookie sheet and brown them under the broiler for a few minutes--watch carefully so they don't burn) 

4-6 green onions chopped

1/2-3/4 cup cashews

1/4 cup sunflower seeds

Dressing

1/2 cup olive oil

1/2 cup sugar

1/3 cup rice vinegar

1 flavor packet from Ramen

Combine dressing ingredients by shaking together in a jar.  Just before serving, combine all salad ingredients and then toss with dressing.  

**This recipe will serve 8-10 people.  I often "half it" when I am making dinner for one family or four adults.

Sally's Taco Salad

This recipe was contributed by Rachel Nielson.

My mother-in-law Sally has made this taco salad for years.  It is so tasty.  I've eaten it at their home countless times, but I finally made it myself the other night, and it was so easy.  

Ingredients:

-package of ground beef
-one can of Classic Stagg Chili
-tortilla chips
-one packet of Hidden Valley Ranch mix, prepared (this is the secret ingredient, I think!)
          -1 cup mayo and 1 cup milk to make the ranch
-chopped iceberg lettuce
-chopped tomato
-shredded cheddar cheese
-olives (optional)

1. Make and refrigerate the ranch.  This "homemade" ranch is so easy and sooooooo yummy--it really makes the entire salad!  Don't go with the pre-made stuff in the jar!  The ranch packets are so much better.

2. Brown the ground beef, pour off the grease, and add the can of chili.  Make sure the chili is heated through.

3.  Prepare the toppings (lettuce, tomatoes, cheese, olives, etc).

4.  Put a bed of tortilla chips on a plate, top with the beef/chili mixture, top with cheese, lettuce, tomatoes, olives, and of course, the tasty ranch

YUM!

Chicken Rice-a-Roni Salad

This recipe was contributed by Tori Cox via Sarah McKenna.  This is Tori's go-to recipe that she always serves at showers and playgroups.  I always take an embarrassing amount of it and leave hardly any for anyone else.  :)

Chicken Rice-a-Roni Salad

1 box chicken rice-a-roni

2 cups cubed chicken (or one 12.5 can of chicken, cubed/crumbled)

1 cup mayo (or to consistency and taste preference)

1 cup fresh diced tomatoes

1 cup diced celery

1/2 cup diced green pepper

Prepare rice-a-roni as per package directions.  Chill in fridge for a couple of hours.  Then add remaining ingredients, chill, and serve!

Creamy Caesar Chicken Salad

This recipe was contributed by a reader, Ida Zeiler.  I can't WAIT to try it!  It looks so delicious!  I may or may not be drooling as I type this . . .

Creamy Caesar Chicken Salad

Ingredients:

1 lb pasta [a short noodle is best like penne or bowtie]
creamy caesar salad dressing
2-3 chicken breasts [grilled and sliced into strips] [Foreman grill works great for this]
lettuce
tomatoes
olives
mushrooms
Parmesan cheese [for topping]

1 - Cook pasta according to directions on box. Drain water and put pasta back in pot or in a serving bowl.  Drizzle pasta with the Caesar dressing and toss to coat.
2- While pasta is cooking, grill chicken, then slice it into strips or cut into cubes
3- Prep salad items [lettuce, tomato, etc]
4- On individual plates - put a bed of lettuce, top with desired items.  Then add a couple spoonfuls of pasta, some chicken and finish with a sprinkle of cheese.  Can also add a drizzle of the creamy Caesar dressing.

** The cool crisp of the salad mixed with the warmth of the creamy pasta and chicken is amazing!

Serves 4-6.

Top Ramen and Cabbage Salad

This recipe was contributed by Marie Newman via Sarah McKenna.  This seems to be a Mormon standard recipe.  It saves remarkably well overnight because the cabbage stays crisp.  Marie says that it is better if you put it together about two hours early so the dressing has time to soften the cabbage and ramen a bit.  Throw in chicken if you want a main dish or leave it out for a side salad.

Top Ramen and Cabbage Oriental Salad

2 cups cubed chicken, optional
1 cup sunflower seeds
1 med. head of cabbage
6 green onions
2 pkgs Ramen noodles, crushed

dressing:
1/2 cup oil
1 tsp soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp pepper
2 flavor packets from Ramen noodles

Broccoli Salad

I know that I'm always looking for cheap and easy side dishes to bring to the zillions of events at church and with church friends which ask for attendees to bring side dishes or desserts.  Not shockingly, I always bring a dessert.  It seems cheaper and easier to a junk food junkie like myself who always has sweets ingredients hanging around the house.  However, last week I went to an Easter Egg Hunt at a friend's and one of my friends, Michelle Leinweber, brought this cheap, easy, and---oh yeah---delicious broccoli salad.  It was a huge hit.  Next event . . . I'm bringing it!

Broccoli Salad

Ingredients:
1 cup mayonnaise
1/2 cup craisins
1/4 cup finely chopped red onion
3 Tbsp sugar
2 Tbsp vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, cooked and crumbled

In a large bowl combine mayo, craisins, onion, sugar, and vinegar.  Add broccoli and stir to coat.  Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.  Before serving, stir in sunflower seeds and bacon.