Sensational Salad 

• 2 oranges peeled and sectioned
• 8 cups torn romain lettuce
• ½ cup sliced almonds
• ¼ cup rice wine vinegar
• ¼ cup Splenda
• 3 tbsp. orange juice
• 3 tbsp. canola oil
• ½ tsp. prepared mustard
• fresh ground pepper to taste

Directions:

Preheat the oven to 325 degrees.

Spread the almonds on a baking sheet and bake them for 5 minutes.

Shake the sheet so the nuts toss around and bake them another 3 minutes or until they darken in color.

Set them aside so they can cool down.
 
Cut orange sections in half and place them in a large bowl.

Add romain lettuce and toss.

In a small bowl whisk together all the remaining ingredients.

Just before serving, pour this dressing over the salad and toss it lightly.

Sprinkle the toasted almonds on top and serve.

Easy Rice with Shrimp Salad 

• 3 cups cold cooked rice 
• 1 cup shrimp, boiled 
• 1 cup celery, diced 
• 1 cup stuffed olives, finely chopped 
• 1 cup sweet or sour pickles, diced 
• 6 hard-cooked eggs, sliced 
• salad dressing 
• salt and pepper (to taste)  

Directions: 

Combine all ingredients. 

Garnish with additional hard-cooked eggs.

Macaroni and Salmon Salad 

• 1 lb. elbow macaroni 
• 1 (14 oz.) can salmon or 2 cans tuna 
• 6 tbsp. mayonnaise 
• 1 tsp. mustard 
• 2-3 onions, chopped  

Directions: 

Boil macaroni for about 12 to 15 minutes or until cooked, drain. 

Drain juice from canned salmon and crumble into small pieces.  

Mix mustard, mayonnaise, and chopped onions into macaroni.    

Mix well and refrigerate before serving.

Seafood Pasta Salad

• 2 cups (8 oz.) corkscrew noodles, cooked and drained
• 1 1/2 cups (8 oz.) crabmeat, chopped
• 1 cup broccoli flowerettes, partially cooked
• 1/2 cup miracle whip salad dressing
• 1/2 cup tomato, chopped
• 1/2 cup green pepper, chopped
• 1/4 cup green onion, sliced
• 1/4 cup zesty italian dressing
• 2 tbsp. parmesan cheese, grated

Directions:

Mix together parmesan cheese and dressings. 

Add remaining ingredients and mix lightly. 

Chill before serving.

Shrimp Salad

• 1 lb. pkg. petite shrimp
• 3 hard cooked eggs, diced
• 1 cup celery, diced
• 1/3 cup mayonnaise or salad dressing
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1 green pepper, chopped
• lettuce

Directions:

Rinse shrimp. 

Combine all the ingredients and serve on lettuce. 

Optionally, you can use crab meat used instead of shrimp. 

Hot Chicken Salad

• 1 1/2 cup cooked chicken, diced
• 1 cup celery, diced
• 3 boiled eggs, diced
• 1/2 tsp. salt
• 1 small jar pimentos
• 2 tbsp. green onions, chopped
• 1 1/2 cup bread crumbs
• 1/2 cup slivered almonds
• 3 tbsp. lemon juice
• 3/4 cup mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Directions:

Mix everything together except bread crumbs, and oleo. 

Butter casserole dish (10 x 12 inch). 

Put mixture in casserole dish and set bread crumbs on top. 

Melt butter and sprinkle over the bread crumbs. 

Bake at 350 degrees until bread crumbs are brown, about 1/2 hour.

Light Chicken Salad

• 3 cup cooked chicken
• 3/4 cup light mayonnaise
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 1 1/2 cup red seedless grapes
• 1 cup celery, sliced
• 1/3 cup green onion, sliced
• 1/2 cup broken walnuts

Directions:

Combine mayonnaise, ginger and salt. 

Stir in chicken, grapes, celery, green onion and walnuts. 

Makes 5 1/2 cups. 

Serve on lettuce leaf. 

Sunny Cauliflower Broccoli Salad

• 2 cups cauliflower florets
• 2 cups fresh broccoli, cut up
• 1/2 cup raisins
• 1/4 cup green onions, sliced
• 1/4 cup shelled sunflower seeds
• 3 slices bacon, crisply cooked, crumbled

Dressing

• 1/2 c. mayonnaise or salad dressing
• 2 tbsp. sugar
• 1 tbsp. cider vinegar

Directions:

Blend all dressing ingredients in a small bowl using a whisk. 

In large bowl, combine all salad ingredients and toss lightly. 

Pour dressing over salad mixture and toss lightly to coat. 

Optionally, sprinkle with additional sunflower seeds. 

Pasta Salad

• 2 1 lb. boxes tri color rotini pasta
• diced red onion
• diced cucumber
• diced roma tomatoes
• diced red, green, yellow, orange peppers
• 2 6 oz. packages diced pepperoni

Directions:

Cook rotini pasta according to package and drain in cold water.

Mix in remaining ingredients with kraft caesaritalian with oregano dressing or caesar vinagrette with parmesan.

Top with freshly grated Parmesan.