Oriental Chicken Salad

INGREDIENTS:
2 chicken breasts (or 1 1/2 to 3 cups cubed, cooked chicken)
1/2 head of cabbage
4 green onions, chopped
1/2 cup slivered almonds
1 package ramen noodles
Optional: mandarin oranges

Dressing:
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup oil
1/4 teaspoon pepper
1 seasoning packet (from ramen noodles)

INSTRUCTIONS:
Cook and cube chicken.  Chop cabbage and place in large salad bowl.  Toast almonds until lightly browned (place almonds in an ungreased skillet.  Stir over medium heat until browned).  Add almonds, onion, and chicken to cabbage and toss.  Break uncooked noodles in package and add to salad.  Make dressing; pour over salad and toss lightly.  Serve immediately.  Yield: 8 servings.

Spinach Salad with Poppyseed Vinaigrette

INGREDIENTS:
Cleaned, trimmed, dry spinach
Strawberry slices
Mandarin oranges
Craisins
Feta cheese
Slivered almonds

INSTRUCTIONS:
Toss ingredients together and serve with poppy seed vinaigrette.

SALAD DRESSING:
1/3 cup canola or olive oil
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp poppy seeds
1 Tbsp Dijon or regular mustard

Combine all ingredients in a jar.  Whisk or shake to mix.

Easy Pasta Salad

INGREDIENTS:
1 package Wacky Mac
1 bottle Italian Dressing
1 green or red bell pepper
1 small red onion
1 can sliced olives
1 1/2 cup diced mozarella cheese
Salt and pepper to taste
pepperoni slices (optional)

INSTRUCTIONS:
Cook Wacky Mac according to package directions.  Drain and cool.  In a large bowl combine the noodles, veggies, cheese, and pepperoni (optonal).  Pour the bottle of dressing over top.  Add salt and pepper.  Mix well.  Refridgerate an hour before serving.

Taco Salad

INGREDIENTS:
1/2 - 3/4 lb. lean ground beef
1 onion, chopped
1 package taco seasoning mix
1/4 cup water
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1/2 bag tortilla chips, crushed
1 head red leaf lettuce, chopped
3/4 cup cheese, grated
2 medium tomatoes, chopped
1 cup Taco Salad Dressing (found here)
 http://candisrecipecollection.blogspot.com/2011/09/salad-dressing-for-taco-salad.html

INSTRUCTIONS:
Saute ground beef and onion; drain fat.  Add taco seasoning mix, water, and both kinds of beans; mix well.  In a large bowl combine the lettuce, tomaotes, cheese, and crushed chips.  Add meat mixture and salad dressing.  Toss well.  Yield:  6-8 servings.

NOTE:  This salad gets mushy if it sits too long.  To avoid the mush, I serve it buffet style.