Macaroni Salad

Submitted by: Katie Lowder

Green pepper (to taste)

Celery (to taste)

Carrot (to taste)
Olives (to taste)

1 Tbl onion

1 or 2 cans tuna
2 cups mayo
2 Tbl mustard
1/4 cup Parmesan cheese
1 pound package of twisty noodles

Season with salt, pepper and Natures own

Buttermilk Salad

Submitted by: Leslie Flitton

1 cup buttermilk
1 8 oz cool whip
1 large pkg. instant vanilla pudding
1 15 oz mandarin oranges drained
1 20 oz can pineapple tidbits drained

Mix buttermilk with cool whip. Add pudding. It sets up real fast. Add Fruit. Refrigerate.

Southwest Pasta Salad

Submitted by: Leslie Flitton

3 cups cooked tri-colored pasta spiral
1 (15.25 ounce) can whole kernel corn drained
1 (15 ounce) can black beans rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Olive oil
1/4 cup cider vinegar
2 tsp sugar
1 tsp chili powder
3/4 tsp salt
1/2 tsp ground cumin

In a large bowl combine first 6 ingredients. Ina a jar with tight lid combine the oil, vinegar, sugar, chili powder, salt & cumin. Shake well. Pour over pasta mixture & toss. cover and refrigerate at least 1 hour until chilled.

optional ingredients: diced Cheddar, cucumber, green chilies, olives, ham, avocado or lime juice

Mediterranean Salad

Submitted by: Shana Galbraith

1 head or bag of lettuce
12-30 turkey pepperoni, chopped
2 handfuls grated Parmesan cheese
1 sm can sliced olives
1/4 head of cauliflower, diced
1 container store bought pesto
2 tbsp Extra Virgin Olive Oil
Salt to taste

Top Lettuce with pepperoni, Parmesan cheese, olives and cauliflower.
In bow, whisk pesto and extra virgin olive oil together. Salt to taste. Pour over salad. Serve cold.

Spinach Salad

Submitted by: Adrienne Jacobs

Dressing:
(Marinate overnight and pour over salad just before serving. It only takes half for each salad.)
1 ½ Tbsp. poppy seeds
¾ c. red or white vinegar
1 ½ Tbsp. grated or dry onions
1 ½ c. oil
½ c. sugar
1 ½ tsp. salt
¾ tsp. dry mustard

Salad:
1-2 pkgs. fresh spinach leaves
1 head iceberg lettuce
1/2 lb. grated Swiss cheese
1/2-1 lb. bacon fried and crumbled
1 small red onion sliced in rings
¾ lb. fresh mushrooms sliced

Cornucopia Salad

Submitted by: Adrienne Jacobs

Dressing:
1/2 cup sugar
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable or canola oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. poppy seeds
Combine dressing ingredients and refrigerate until ready to serve. Shake well before using.

Salad:
1 head green leaf lettuce, torn into pieces
1 head red leaf lettuce, torn into pieces
(or use the prepackaged spring mix)
1 cup celery
2 avocados, cut into chunks
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese
1/2 cup caramelized nuts (I like pecans or almonds)*

*To caramelize nuts, mix 1/2 cup slivered or chopped nuts with 3 Tbsp. sugar in small skillet, stirring constantly until lightly browned. Cool on foil.