Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons Parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and Dressing
 For the dressing  :Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table.

Mandarin and Almond Shrimp Salad

Prep Time: 15 minutes
Cook: 5 minutes
Serves: 4

16 medium-large raw shrimp, peeled and deveined
2/3 C. bottled sesame-ginger dressing, divided
1 pkg. (5 oz) Dole Spring Mix or other salad blend
1 can (11 or 15 oz) mandarin oranges, drained
1/2 C. sliced red bell pepper
1/4 C. diagonally sliced green onions
1/3 C. Almond Accents Honey Roasted sliced almonds

Place shrimp and 1/3 C. dressing in a 1 quart resealable bag; seal and refrigerate 30 minutes turning once or twice
Remove shrimp; discard dressing
Grill over medium high heat 3 to 5 minutes or until pink, turning once
Divide salad, mandarin oranges, bell pepper and green onions on 4 large plates.  Arrange shrimp on top of each.
Drizzle with remaining 1/3 C. dressing; sprinkle with Almond Accents

Broccoli Salad
Ingredients:

• 1 head broccoli
• 6 to 8 slices cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup raisins, optional
• 8 ounces sharp Cheddar, cut into very small chunks
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1/4 cup sugar
• 1/2 cup halved cherry tomatoes
• Salt and freshly ground black pepper

Directions:
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Buffalo Chicken Salad

1 large can chicken breast
3 tbsp. Ken's Buttermilk Ranch Dressing
1/2 cup Miracle Whip, or mayonnaise
few dashes of hot sauce
1 green onion, sliced
1 tbsp. sliced almonds
croissant bread, sliced in half
red bib lettuce
tomato slices

Prepare chicken breast and all of the ingredients except the bread, lettuce and tomato. Chill for an hour, then split the croissant bread in half. Place the chicken salad and top with lettuce and tomato.Very refreshing, enjoy!!

Apple, Grape, Walnut Salad

3 sliced and cored Granny Smith apples
1 bunch of red grapes pulled from the stems
Chopped Walnuts
8 oz. vanilla yogurt
3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend). 

Adapted from: Menu4Moms

Tuna Pasta

1 box (16 oz.) tri color pasta

1 can (6 oz.) tuna

1 package (12 oz.) frozen mixed vegetables (can use whatever vegetables you like; fresh or mixed.  I prefer fresh peppers, carrots, and peas.  Get creative here for some variations)

1 cup ranch dressing

Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat. This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.

Taken from: Menu4Moms

Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms

Steak and Blue Cheese Salad

Mixed salad greens
Sliced bell peppers
Cherry tomatoes
Blue Cheese Dressing
Leftover flank steak, sliced -OR- Oscar Meyer brand deli-style Roast Beef lunch meat
1/2 C. Italian dressing
1/2 C. Steak sauce

Mix flank steak or roast beef with the Italian dressing and steak sauce in a bowl. Cover and refrigerate 3-4 hours. Layer salad greens, bell peppers, and meat on plates. Garnish with cherry tomatoes and top with blue cheese dressing.

Serve with dinner rolls.

5 Cup Salad

1 C. Pineapple chunks
1 C. Madarian oranges
1 C. Whipped cream
1 C. Coconut flakes
1 C. mini marshmallows

Stir together. Chill overnight. Serve.

Poppy Seed Dressing

Tasty dressing that goes good with spinach.
1/3 cup sugar
1/4 cup apple cider vinegar
1-1/2 teaspoons onion, chopped fine
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup vegetable oil
1 tablespoon poppy seeds

Combine first 5 ingredients in container of an electric blender. Process about 30 seconds, stopping once to scrape down sides. With blender on high, gradually add oil in a slow, steady stream through opening in lid; stir in poppy seeds.

Yield: 1 cup

Strawberry Spinach Almond Salad

Toasted almonds will add a nice touch and nutty flavor to this salad.
1/2 pound loose fresh spinach1/2 pint fresh strawberries, halved1 tablespoon slivered almonds, toasted1 tablespoon sliced almonds, toastedPoppy Seed DressingRemove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently. Serve with Poppy Seed Dressing.

Yield: 2 servings

Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and DressingFor the dressing:Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated parmesan cheese and black pepper mill at the table.

Taco Mac Salad

* Taken from menus4moms.com

1 box (8 oz) tri-color spiral macaroni
1 lb. taco seasoned ground beef
1/2 cup green peppers, chopped
1/2 cup onions, chopped
1 cup cheese - cheddar, shredded
1 carton cherry tomatoes
1/2 head lettuce, shredded
salt
pepper
1/2 cup french dressing
1 package nacho Doritos

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, and seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.