Honey Dressing

2/3 c sugar
1 t dry mustard
1 t paprika
1 t celery seed
1/4 t salt
1/3 c honey
5 T vinegar
1 T lemon juice
1 T grated onion
1 c salad oil

blend well, serve over spinach w/ lettuce, avocado, mandarin oranges, red onion slices

Grandma Packer's Spinach Salad and Dressing

Dressing:
1/3 c red wine vinegar
3/4 c oil
1/2 c sugar
3 or 4 green onions
3/4 tsp salt
3/4 T poppy seeds
1/3 t dry mustard

Salad
2 bunches romaine or spinach
2 cans mandarin oranges
1 pkg mushrooms
red onion rings
1 bottle bacon bits
candied almonds

Shannon's Signature Salad

Candied Pecans
1 C pecans
3 T butter
1/2 C sugar
1 T pepper

8 oz mixed baby greens
3/4 craisins
1/2 lb. feta cheese

Dressing
2 t. sugar
4 cloves of garlic
1 t. dried oregano
1/2 red onion cut up
1/4 t. each salt and pepper
1/2 C red wine vinegar
1 C parsley (1/2 bunch)
3/4 vegetable oil

Melt the butter in a pan. Add pecans and sautee over medium heat for about five minutes, being very careful not to let them burn. Meanwhile, mix the sugar and pepper in a bowl. Add pecans when they are done. Put all dressing ingredients in a blender and whirl until all are well integrated. Mix all salad ingredients and toss well with dressing.

Serves 8 as a side salad.

Sandy Griffith’s Greek Salad from Denise’s Wedding Reception

Combine:
2 C. cut up romaine lettuce
2 C. baby spinach
1 chopped cucumber
1 C. chopped zucchini
1 C. halved cherry tomatoes
½ C. halved Calamata olives
½ C. Pepperocini peppers
½ C. Chopped red onion
½ C. halved artichoke hearts
1 C. Feta cheese
1 can garbanzo beans, optional
12 oz. cooked cheese tortellini
Dressing, stir in right before serving:
Gerrard’s Greek Feta Vinaigrette

Julie’s Blueberry Spinach Salad

Toss together:
1 lb. fresh spinach or Bibb lettuce
1 ½ C. fresh blueberries
4 Oz. crumbled blue (or feta) cheese
2/3 C. toasted pecans or walnuts

Dressing
Combine:
½ C. cvegetable oil
3 T. blueberry, white wine or raspberry vinegar
1 t. Dijon mustard
1 t. sugar
Salt to taste

Julie’s Cranberry Spinach Salad

Toss together:
1 pkg. fresh baby spinach
½-3/4 C. chopped pecans
½-3/4 C. dried cranberries

Dressing
Combine:
1/3 C. olive oil
3 T. sugar
2 T. balsamic vinegar
1 T. sour cream
½ t. Dijon mustard

Mom’s Frozen Easter Salad

Cream:
1 T. mayonnaise
3 oz. creamed cheese
4 T. strawberry juice
Fold in:
2 C. whipped cream
Add:
2 C. miniature marshmallows
2 pkg. frozen strawberries
1 can pineapple, drained
1 can fruit cocktail, drained
1 can mandarin oranges, drained

Diane Hoopes’ Frog Eye Salad

Cook 11 minutes, rinse with cold water; drain well:
1 1/3 C. ronzoni acini pepe uncooked
In large bowel, beat 2 minutes:
¼ C. pineapple juice
1 ¾ C. milk
¼ C. sugar
1 pkg. vanilla instant pudding
Gently stir in pasta and:
1 can 20 oz. pineapple chunks, drained
1 8 oz can crushed pineapple
2 cans mandarin orange segments
2 c. frozen non dairy whipped topping, thawed
3 C. miniature marshmallows
1/2 C. flaked coconut
Cover & refrigerate at least 5 hours.

San Jose South Stake Christmas Cranberry Salad

Freeze then grind in blender:
1 pound fresh cranberries
Add & stir in:
2 C. sugar
1 C. miniature marshmallows
2 C. chopped apples
1 C. halved & seeded purple grapes
½ pound chopped pecans
Stir in:
½ pint whipping cream, whipped

Great Grandma Packer’s Thanksgiving Whipped Cream Fruit Salad

Drain & Combine:
1 can fruit cocktail
1 can pineapple chunks
1 can mandarin oranges
Add:
2 sliced bananas
¼ C. maraschino cherries, halved
Whip & fold into fruit:
1 pint whipping cream
½ C. sugar
1 t. almond flavoring

Lori Smith’s Caracas/Mexico Mango-Avocado Salad

Toss together:
2 cups diced mangoes
1 cup shredded coconut
2 cups diced fresh pineapple
3-4 sliced bananas
1 cup diced avocado
1 T lemon or lime juice
Combine & toss into fruit:
1/4 cup orange juice
2 T brown sugar
Dust with:
Nutmeg
Let marinate 30 minutes

Carrot Salad

Combine:
Grated carrots
Crushed pineapple, drained
Raisins
Mayonnaise

Waldorf Salad

Cubed apples
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional

Tangy Poppy Seed Fruit Salad

Combine:
1 can pineapple chunks, drained
1 orange, peeled, sectioned & chopped
1 kiwi fruit, peeled, halved, & sliced
1 C. red or green grapes
1 C. quartered strawberries
Combine & add:
½ C. pineapple juice
¼ t. grated lime peel
2 T. lime juice
1 t. honey
1 t. poppy seeds

Grandma Beth Johnston’s Macaroni Salad

Combine:
8 oz. elbow macaroni, cooked
1 chopped green pepper
4 green onions, chopped
½ C. sweet pickle relish
¼ C. stuffed olives, sliced
¼ C. pimento, sliced
1 C. cheddar cheese, diced
½ C. mayonnaise
2 t. prepared mustard
½ t. salt
Garnish with lettuce & tomatoes.

Kristan’s Yummy Macaroni Salad

Cook:
1 cup small shell Macaroni, drain and rinse.
Cook:
2 chicken breasts
Combine & add:
1 can sliced water chestnuts
2 cups cooked chicken cut up
green onions
1 large bottle chopped pimento
20 oz can pineapple tidbits
1 cup red grapes (sliced in two)
1 cup diced celery
1 cup diced apple
1 can broken cashews
Dressing:
Stir together and add:
1/2 cup Kraft Coleslaw Dressing
1/2 cup mayonnaise
Salt and pepper to taste

Red Potato and Green Bean Salad

1½ pounds small red potatoes, quartered, cooked, and cooled
¾ pound fresh green beans, cut into 3- to 4-inch pieces
1 small red onion, diced
¼ cup minced fresh basil or equivalent dried basil
salt and pepper to taste
Cook green beans in a pot of salted, boiling water until crisp-tender, aout 5 minutes. Drain and put into bowl of ice water to cool. Drain. Combine beans, potatoes, onions, and basil in a large bowl.
Dressing
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
dash of Worcestershire sauce
½ cup extra-virgin olive oil
Blend vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and oil in a small bowl. Add dressing to salad; toss to coat. Season with salt and pepper.

Nelly Godoy’s “Buen Nariz” Venezuelan Potato Salad

3-4 C. potatoes, cooked & chunked
3-4 T. chopped onion
2-3 C. cooked chicken
½ - 1 C. Mayonnaise
Cilantro, chopped

Tabbouleh

Combine & chill:
¾ C. bulgur wheat
2 medium tomatoes, diced & drained
1 cucumber, peeled, seeded & diced
1 C. parsley, chopped
¼ C. lemon juice
1 T. olive oil
Fresh mint, chopped

Kathy Callister’s Bean Salad

Drain and rinse in cold water:
1 can wax beans
1 can green beans
1 can French beans
1 can red kidney beans
1 can garbanzo beans
Add:
½ C. chopped green pepper
Dressing:
2 ¼ C. sugar
1 C. oil
1 ½ C. vinegar
3 t. salt
3 t. pepper
Pour dressing over beans and refrigerate 24 hours.
Stir into mixture four hours before serving:
1 red onion, thinly sliced