Mom's Ramen Cabbage Salad

1 c. chicken (or more)
2 T. sesame seeds
2 T toasted, slivered almonds
½ head cabbage
2 green onions
½ pkg Ramen noodles

Dressing:
½ pkg chicken ramen season packet
3 T. sugar
½ c. oil
1 t. salt
½ t. pepper
3 T rice or red wine vinegar

Mom's Spinach Salad

2 pkg fresh spinach
3 c. grated swiss cheese
2 tomatoes
1 head lettuce
1 lb sliced mushrooms
1 lb crumbled bacon
Sliced almonds

Dressing:
2/4 c. red vinegar
¾ c. sugar
1 ½ t. salt
1 ½ T. green onion
1 ½ T. poppy seed
¾ t. mustard
1 purple onion
1 ½ c. oil

Janel Adam's Pasta Salad

1 lrg. Bag of multi-colored spiral noodles
½ bottle of Kraft Zesty Italian
3 T. Mayo
2 cucumbers
6 carrots
½ red bell pepper, diced large
½ green bell pepper, diced large
Some cubed cheese
Salt and pepper to taste

Cook, rinse and cool the noodles.
Blend Zesty Italian with mayo.
Toss noodles with all the rest of the ingredients.

Pour on dressing.
Stir and Refrigerate.

Keri's Chicken Salad

2 ½ c. cooked chicken, diced
1 c. celery, finely chopped
1 small can crushed pineapple
1 c. chopped nuts
2 t. minced green onion
1 t. salt
1 c. salad dressing or sour cream (no mayo)
1 c. cool whip

Mix and chill a day ahead.

Remember this really IS better after it's been chilled overnight. The secret ingredient in this recipe is the pineapple. Yum! This is best in crescent rolls or popovers.

KFC Coleslaw

1 head cabbage, chopped very fine
1 medium carrot, shredded
1/3 c. granulated sugar
½ t. salt
1/8 t. pepper
¼ c. milk
½ c. mayo
¼ c. buttermilk
1 ½ T. white vinegar
2 ½ T. lemon juice

Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice, and beat until smooth.
Add cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hours before serving.

I haven't tried this yet but you'd think it would be pretty dang good, don't ya think?

Wonton Salad

4 c. cooked chicken
1 head lettuce
½ c. toasted almonds
2 green onions
½ pkg wonton wraps, fried and crumbled

Dressing:
4 T. sugar
1-2 t. salt
¼ t. Pepper
4 T white vinegar
½ c. Oil
1 t. accent

Love this! Crunchy, fried... what more could you want. Momma always made it.

Chicken Bow Tie Salad

8 chicken breasts, cooked and diced
4 c. bow tie pasta, cooked and drained
2 c. celery, diced
4 c. red grapes, halved
1 c. sliced almonds
2 c. unpeeled diced apples (optional)
2 cans pineapple tidbits (optional)

DRESSING:
16 oz. cole slaw dressing
2 c. mayo
2 T. chopped green onions
1 ½ t. salt
¼ t. pepper
1/8 t. Ginger
1/8 t. Thyme

Carefully stir dressing into pasta mix so that pasta will not break.

Serves about 25-30 people.

Cafe Rio Sweet Pork Salad

3-4 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
12 oz. canned tomato sauce
1 (8oz) can El Pato
1 c. brown sugar
1/2 c. water

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one night and half a day. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

Mix in blender if desired

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)


• glob of cooked, seasoned black beans


• glob of the cooked sweet pork


• cover with lettuc


• top with tortilla strips


• dab of sour cream


• dab of gaucamole


• lime wedge (to look authentic)

Cafe Rio Rice

4 tsp chicken bouillon
4 tsp garlic
½ bunch cilantro
1 tsp cumin
1 can green chilies
¾ tsp salt
1 Tbs. butter
½ chopped onion

Blend all ingredients in blender then put in pan; add 3 cups water and bring a boil; add 4 cups rice and simmer 30 min.

Apple Snickers Salad

1 bag bite-sized Snickers
3-4 Granny Smith Apples
1 small jar marshmallow cream
1 (12oz.) container Cool Whip

Mix together marshmallow cream and Cool Whip with mixer. Core and chunk apples. Cut Snickers in fourths. Add to Cool Whip mixture and stir. Serve immediately

EZ and completely delicious.

Southwestern Cobb Salad

This salad not only is a work of art but taste fantastic. And why wouldn't it with bacon and avocados and seasoned chicken. Given to me by Heidi R. ENJOY!

2 pkg. (10 oz. each) mixed baby salad greens, about ten cups
2 pkg. (6 oz. each) Oscar Mayer Southwestern seasoned chicken breast strips, about three cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 C. Mexican style shredded four cheeses
12 slices of cooked and crumbled bacon
2 ripe avocados peeled and diced
2 C. halved cherry tomatoes
2/3 C. ranch dressing
1/3 C. salsa

1. Arrange salad greens evenly on a large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
2. Mix dressing and salsa.
3. Drizzle dressing mixture over salad. Serve immediately.

About fourteen servings.