Broccoli and Cauliflower Salad

Thanks Paula for the recipe!

1 cauliflower

1 broccoli

1 red pepper

3-4 green onions

1/2 - 1 cup grated cheese

1 jar Hormel bacon bits

Sauce:

1 cup miracle whip

1/2 cup sugar

1 T. lemon juice

Cut vegetables into small pieces and combine in bowl. Add grated cheese and bacon bits. Mix sauce ingredients and pour over vegetables (may not need all of it.)

Bow Tie Chicken Salad

6 cups cooked chicken, diced
1 bag bow tie pasta, cooked & drained
1/2 bunch green onions
1 -8 oz bottle Kraft pourable coleslaw dressing
2 cup Mayonnaise
salt & pepper to taste

Add all ingredients together the night before. Chill. Before serving add:

1 lg. can pineapple tidbits, drained
1 lb. seedless red grapes, halved
1 cup celery
4 to 5 diced apples
1 pkg. slivered almonds

Add more coleslaw dressing when serving if necessary.

This recipe tastes really good on croissants.

Spinach Fetta Salad

Ingredients:
- rotini (or spiral) pasta, about 14 oz.
-Kraft Zesty Italian dressing 20 0z.
-Fetta cheese 4 oz.
-Fresh Spinach 1/2 bag
-Fresh plum tomatoes diced, 5-6 small
-black olives sliced, 1 can

Directions:
Cook past, drain, and let cool. Add 10 oz. (1/2) of the salad dressing, the tomatoes, olives and fetta cheese. Chill in refrigerator. Just before serving add spinach and remainder of salad dressing. Makes 8-12 servings. ENJOY!
*If you want to store left overs only put spinach on individual plates and not in the container you are storing it in else it will wilt and your leftovers will not last as long.

PS- thanks for getting this set up Ashlee!

Mediterranean Salad

3 T. olive oil
2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced

Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.

1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds

Olive oil

In a large bowl, toss the pasta with a drizzle of olive oil and the remaining lemon juice and zest. Add salt, pepper, and green onions. Add as many cranberries and almonds as desired.

This recipe is courtesy of Giada De Laurentiis from the Food Network, except that I took out a couple of ingredients of hers and put in some that I liked better. Enjoy!