Sherry's Mandarin Orange Salad

My grandkids favorite!!

INGREDIENTS

1 pkg vanilla pudding, (cook and serve)

1 pkg orange jello

1 pkg tapioca pudding

3 C cold water

1 (8 oz) Cool Whip

4 - 5 small cans mandarin oranges, drained

 

DIRECTIONS

Place puddings, Jello and water in a pan.  Bring to a boil.  Cool.  Add drained fruit and Cool Whip.  Mix well and refrigerate.

- Sherry Jennings

Sherry's Macaroni Salad

14 - 16 oz shell macaroni, cooked and rinsed

1/2 C oil

1/4 C sugar

Grated onion

1/2 C ketchup

1/4 C vinegar

Pour over cooked macaroni and leave overnight in refrigerator (mix it up once in awhile)

Add:

1 C chopped celery

1 can or 1 pkg shrimp (nowadays they are frozen in freezer section of store)

1 C raw cauliflower, chopped

Moisten with mayonnaise.

- Sherry Jennings

Judy's Spinach Salad

(makes a nice salad for a large group)

INGREDIENTS
1 pound or more if you want to stretch the salad a little of spring salad mix
1 bunch or bag of baby spinach
1 cup shredded cheddar cheese
2 cups of mandarin oranges OR 2 cups sliced strawberries, fresh ones
1 avocado, sliced
1/2 cup slivered almonds, lightly brown in 3 tbs sugar and small amount of water
1/2 bag of craisins
1/2 pound bacon, crumbled

DIRECTIONS
Toss all ingredients. When ready to serve, add dressing.

DRESSING
3/4 T poppyseed
1/3 red wine vinegar
3/4 cup oil
1/3 cup sugar
1 T red onion, grated
3/4 t salt
5 T mustard

-Judy Mainord

Kathryn's Arugula Salad

INGREDIENTS
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

DIRECTIONS
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix. Divide salad onto plates, and top with slices of avocado.

notes:I use spinach and arugula mixed for the greens

-Kathryn Blackburn

Starla's Special Sesame Chicken Salad

INGREDIENTS
1pkg (16 oz) bowtie pasta
1c canola oil
2/3c white wine vinegar
2/3c teriyaki sauce
1/3c sugar
1/2t pepper
3 cans (11oz each) mandarin oranges, drained
2 cans (8oz each) sliced water chestnuts, drained
2 cups cubed, cooked chicken
1 1/3c honey-roasted peanuts
1pkg (9oz) fresh spinach, torn
1pkg (6oz) dried cranberries
6 green onions, chopped
1/2c minced fresh parsley
1/4c sesame seeds, toasted

DIRECTIONS
Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. Just before serving, add the remaining ingredients; gently toss to coat.
Yield: 22 servings (1cup each)

-Starla Davis

Starla's Curried Rice Salad

INGREDIENTS
1 can (20 ounces) pineapple tidbits
2c cooked rice, cooled
2c cubed cooked chicken
1/2c chopped celery
1/3c slivered almonds, toasted
1/3c raisins
1/4c chopped green onions
2/3c mayonnaise
1T Dijon mustard
3/4t curry powder
1/4t salt
Lettuce leaves, optional

DIRECTIONS
Drain pineapple, reserving juice; set aside 1 cup pineapple and 3T juice (refrigerate remaining pineapple and juice for another use).
In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 8 servings

-Starla Davis

Starla's Poppyseed Chicken Salad

INGREDIENTS
3T thawed limeade concentrate
1/4t pepper
3/4 lb. boneless skinless chicken breasts, cut into think strips
1T canola oil

DRESSING
1/2c white vinegar
1/3c sugar
1t dried minced onion
1t ground mustard
1/2t salt
1c canola oil
1T poppy seeds

SALAD
1PKG (6oz) fresh baby spinach
2c sliced fresh strawberries
1c fresh sugar snap peas, trimmed
1 small red onion, chopped
1/2c pecan halves, toasted

DIRECTIONS
In a large resealable plastic bag, combine limeade concentrate and pepper; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours.
Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink.
Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
Divide spinach among four salad plates; top with strawberries, peas, onion and chicken. Drizzle each serving with 2T dressing; sprinkle with pecans. Refrigerate leftover dressing. Yield: 4 servings + 1c leftover dressing.

-Starla Davis

Salad Dressing

INGREDIENTS

1 onion, finely chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

DIRECTIONS
pour ingredients into a jar or bottle. shake it up to combine. place it in the fridge or pour it over your salad.
be sure to refrigerate any leftovers until you want to use it again. 
although this recipe calls for this much sugar and oil, i add a little less sugar and about half as much oil. because i love it that way.
oh, and no onion for me, but i bet it'd be good.

i have used this dressing over a bacon/egg/crouton/mushroom/spinach salad, a spinach/cranberry/feta/almonds salad, and just plain romaine. it has been great on each.

-Shanda