Frog Eye Salad

Submitted by: Jennie Schow

Sauce:

1 cup sugar

1 Tbs lemon juice

1 3/4 cup pineapple juice

2 Tbsp flour

1/2 tsp salt

2 whipped eggs

Boil until thick

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Boil 1 box or package acini de pepi noodles with 1 Tbsp salt and 3 Tbsp oil

Strain noodles and rinse with cold water. let sit in strainer for ten or so minutes so it is VERY well-drained

stir noodles and sauce together and set in fridge overnight

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next day add:

16 oz cool whip

4 cans mandarine oranges (soup can size)

20 oz crushed pineapple

20 oz pineapple tidbits

1/2 bag mini marshmallows

Asian Peanut Dressing

Submitted by: Adrienne Jacobs

1 c. veg oil

1/4 c. apple cider vinegar

1/3 c. soy sauce

3 Tbsp. dark sesame oil

1/3 c. honey

2 cloves garlic

2 tsp. fresh ginger

1/2 c. creamy peanut butter (half it if you want)

1 tsp. pepper

Whisk til mixed. (I put it in the food processor.)

Nuts About Berries Salad

Submitted by: Misty Anderson

Romaine lettuce

Strawberries

Blueberries

Blackberries

Raspberries

Cinnamon almonds or pecans

Brianna's poppyseed dressing or use a homemade poppyseed dressing like this

To make nuts:

Mix 1 egg white and 1 Tbsp. water until frothy

Add 3-4 cups nuts (almond or pecans)

Mix and pour over nuts:

1 c. sugar

3/4 tsp. salt

1/2 tsp. cinnamon

Spray cookie sheet. Spread nuts on cookie sheet and bake at 250 for 1 hour, stirring every 15 minutes.

Strawberry Dream Salad

Submitted by: Lynette Long

1 small pkg strawberry jello
1 small container cool whip
8 oz. cottage cheese (I use 16 oz.)
1 small bag frozen strawberries (whole or sliced)
2-3 bananas (sliced)
½ c. chopped nuts

Mix jello (dry) into cool whip. Add cottage cheese, thawed strawberries, bananas and nuts. Refrigerator to set. Serve.

Fruit Jello Salad

Submitted by: Sage Hoopiiaina

1 pkg Cottage Cheese
1 pkg Cool Whip
1 pkg Raspberry Jello mix
3 boxes of smashed raspberries
3 Bananas

Bowtie Chicken Pasta

Submitted by: Sage Hoopiiaina

Sauce:
6 Tbls Sugar
2/3 cup Soy Sauce
2/3 cup Rice Vinegar
1/2 cup Vegetable Oil
1/4 cup Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper

Pasta:
12 oz box of Bowtie Pasta
3-4 Chicken Breasts (boiled and shredded)
1/4 cup Sunflower Seeds
1 bag Baby Spinach
4-5 Green Onions (just white part)

Tip:
Mix sauce first, then put shredded chicken in while pasta is cooking (or longer) giving chicken time to soak up the sauce. I like this pasta served warm, but it is good cold too.

Fudge Striped Cookie Fruit Salad

Submitted by: Adrienne Jacobs

INGREDIENTS
2 (3.4 ounce) packages instant vanilla pudding mix
1 pint buttermilk (2 Tbsp. lemon juice + enough milk to equal 2 cup. Let stand for 5 minutes before using)
16 ounces frozen whipped topping, thawed
2 (11 ounce) cans mandarin orange segments, drained
1 (20 ounce) package fudge stripe cookies, crushed

DIRECTIONS
In a large bowl, mix together the pudding mix, buttermilk and whipped topping. Cover and refrigerate until serving. Just before serving, fold in the oranges and cookie crumbs. You can also add other fruit such as pineapple, grapes, strawberries, bananas, etc.

Olive Garden Salad Dressing

Submitted by: Jennie Schow

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Alisa's Sante Fe Chicken Salad

Submitted by: Alisa Chytraus

1 head romaine lettuce - chopped
2-4 grilled chicken breasts - sliced
chopped tomatoes or grape tomatoes
1/2 purple onion - sliced
1 c. frozen corn
1 can black beans - washed and drained
1 c. chopped jicama - optional
2 c. shredded monterey jack or cheddar cheese

1 sliced avocado
wonton wraps - cut into strips & fried

Dressing:
1 bottle ranch dressing
1 cup cilantro
4 T. lime juice
3/4 c. bbq sauce

put in blender & pulse

Mix 1/2 the dressing w/ the lettuce, use as 1st layer. Layer all other ingredients, ending with the avacado & wonton wraps. Drizzle w/ remaining dressing. Could use less dressing, try a little at a time.

Oriental Chicken Bowtie Pasta Salad

Submitted by: Cerola Calderwood/Martha Sorensen

16 oz package bow tie pasta, cooked and drained
Marinate pasta and 6-8 cooked and chopped chicken breasts overnight in:

1 c. oil
2/3. White wine vinegar
½ tsp. salt
2/3 c. teriyaki sauce
6 Tbsp. sugar
½ tsp . pepper
Put in blender and blend until creamy.

Before you serve add:
10 oz. bag spinach
½ c. fresh chopped parsley
1 bunch of green onions chopped
¾ c. of honey roasted peanuts
1 can of water chestnuts sliced and drained
6 oz. bag of Craisins
2 cans of mandarin oranges drained
¼ c. toasted sesame seeds

Cornucopia Salad

Submitted by: Adrienne Jacobs

The salad served at the Relief Society Christmas dinner can be found by clicking here. I posted the original recipe, but instead of avocados and celery, I used pears and red onions. 

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.