Spinach Salad

• 1 lb washed fresh spinach
• 1 c craisins
• 3/4 c toasted slivered almonds
• 1 TBS toasted sesame seeds

Toss together. Right before serving, dress with this poppy seed dressing.

Mandarin Salad

by Lion House Cookbook

• 2 quarts of Greens 
• 2-3 ribs of celery, cut on the diagonal 
• 1 can mandarin oranges, drained 
• 2-3 green onions, cut on the diagonal 
• 1 cup red grapes, cut in half 
• ½ cup coarsely chopped pecans

Toss all the ingredients together. Add the dressing right before serving.

DRESSING

• 2 Tablespoons sesame seeds, toasted 
• 3 Tablespoons sugar or honey 
• 1 Teaspoon salt & pepper 
• ¼ Cup salad oil 
• 2 Tablespoons vinegar 

Mix together, shake well before serving. To toast sesame seeds, measure onto a baking sheet or pie tin, Bake in 350-degree oven for about 10 minutes. Stir occasionally. You don’t want them brown, just golden. 

Poppy Seed Dressing

by MaryLynn Morris

• 1 c mayo
• 1/2 c sugar
• 2 Tbs red wine vinegar
• 1/4 to 1/2 c minced red onion
• 1/3 c oil (do NOT use olive oil)
• 1 Tbs poppy seeds

Mix well and allow sugar to dissolve. Store covered in refrigerator.

Mediterranean Chopped Salad

By Emily Johnson

• 1 cucumber, peeled, halved lengthwise, seeded, and cut into ½ inch dice


• 1 pint grape tomatoes, halved


• 3 Tbs olive oil


• 3 Tbs red wine vinegar (we use balsamic vinegar instead)


• Splash of lemon juice


• 1 garlic clove, minced or pressed


• 1 can (14 oz) chickpeas, drained and rinsed


• 1 can olives, drained


• ¼ c minced red onion


• ½ c parsley, chopped


• 1 head romaine lettuce, chopped


• 4 oz. feta cheese, crumbled


• ground black pepper to taste

Combine cucumber, tomatoes, and 1 t salt in colander set over bowl and let stand 15 min.

Whisk oil, vinegar, lemon juice, and garlic together in large bowl. Add drained cucumbers and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temp. to blend flavors, 5 min.

Add romaine and feta; toss to combine, season with salt and pepper and serve

Cafe Rio Cilantro Ranch Dressing

By Allie Hoopes

• 1 pkt traditional Hidden Valley Ranch mix
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos, remove husk & dice (or you can use 1/2 cup of salsa verde instead)
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove seeds if you don’t like it spicy

Mix all ingredients in a blender.

Layered Salad

By Sandy Johnson (originally from Sandy Tanner)

• 1 head lettuce, broken into bite-size pieces
• 1 c celery, chopped
• 1 c (or less) green onions, chopped
• 1 pkg (10 oz) frozen peas
• 1 can water chestnuts, sliced
• 1 c ranch dressing (or mayo)
• 2 c jack cheese
• 1/4 c sugar
• salt & pepper to taste

Layer in order: broken lettuce, celery, onions, peas, water chestnuts, cheese.

Sprinkle a little sugar in between each layer as you go.  Add salt & pepper.

Put 1/2 the dressing on.  Repeat, ending with dressing.

Let set for several hours, and resist the urge to add more ranch dressing, b/c as it sits the sugar in each layer and dressing are enough.

Grandma’s Orange Jello

By Clara Dawson

• 2 pkg (3 oz) orange Jello
• 2 1/2 c boiling water
  • Stir until Jello is dissolved.
• 1 c orange juice
  • Refrigerate until soft-set, but not set all the way.
• 1 c Cool Whip
• small bottle Maraschino cherries, cut in 1/4ths
• 1 can mandarin oranges, drained
  • Mix into the soft-set Jello and refrigerate.

Frog Eye Salad

By Rufio

• 1 c sugar
• 2 Tbs flour
• 1/2 tsp salt
• 2 eggs, beaten
• 1 3/4 c pineapple juice
• Combine and cook on medium heat, stirring constantly until thick.  Let cool.
• 1 1/2 c Acini de Pepe pasta
• Cook in salted water until tender.  Drain, rinse with water, and drain again.  Let cool.  Add to cooled sauce and seal in fridge overnight.
• 1 can (large) crushed pineapple
• 1 can (large) pineapple tidbits
• 2 cans mandarin oranges
• Drain all fruits very well.
• 1 tub (large) Cool Whip
• Mix fruits and Cool Whip together with chilled pasta and sauce.

Wonton Salad & Dressing

• 1/4 small pkg wonton skins cut in 1/2” squares and fried until brown
• 1 lrg head of lettuce, chopped
• 2-3 chicken breasts, cooked & cubed
• 1 can water chestnuts, sliced
• 2 green onions, chopped
• 1/4 c sesame seeds

Prepare ingredients and toss together in salad bowl.
Dressing

• 4 Tbs sugar
• 1 tsp salt 
• 1/2 c canola or vegetable oil
• 4 tsp rice vinegar

3 Layer Salad

By Arleen Taft Johnson

• 1 pkg (small) lime Jello
• 1 can (small) crushed pineapple, drained
  • Add pineapple to lime Jello before it sets and then allow to set.
• 1 pkg (small) lemon Jello
• 2 c water
• 1/2 pkg miniature marshmallows
• 1/2 pkg (4 oz) cream cheese
  • Combine in saucepan over medium heat and stir until marshmallows and cheese are melted.  Let cool, then put on top of lime Jello once lime Jello is set.
• 1 pkg (small) cherry Jello
  • Make cherry Jello and put on top of cream mixture that is already set.  Allow cherry jello to set and serve.

Ultimate Greek Salad

• 1/2 c olive oil
• 1/4 c red wine vinegar
• 4 cloves garlic, finely chopped
• 1 Tbs fresh thyme leaves
• juice of 1 lemon
• salt & pepper
• 1 Tbs dried oregano
  • Combine together for the salad dressing.
• 1 pint cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced
• 1 medium cucumber, thinly sliced
• 1/2 lb feta cheese, crumbled
• 1 head Romaine lettuce

Combine vegetables and coat with dressing.

Cabbage & Noodle Salad

By Joshua Hatch

• 1 head cabbage, chopped into small pieces
• 3/4 c slivered almonds toasted with butter
• 1 pkg chicken flavored Top Ramen noodles, broken up a little bit
• 6 green onions, chopped

Dressing:

• flavor packet from Top Ramen noodles
• 2 Tbs sugar
• 4 Tbs vinegar
• 1/2 c oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Accent

Mix first 4 ingredients together and then pour dressing over the top.  Serve immediately or else ramen noodles get too soggy.
I will never forget the first time I had this.  We were in Utah on vacation and Josh brought this to our big 4th of July party we usually have at Grandma Ruth’s.  Both Mom & I flipped over this and couldn’t get enough of it.

Jello & Cool Whip Salad

• 1 pkg (small) Jello, just the dry mix
• 1 tub (large) Cool Whip
  • Mix together.
• 1 c cottage cheese
  • Mix into cool whip mixture.
• 1 c fruit (I usually use mandarin oranges)
  • Fold gently into mixture.

Serve immediately.

Jody’s Orange Jello

By Jody Woodruff

• 1 pkg (small) orange Jello
• 2 c hot water
  • Dissolve Jello in water.
• 1 c orange juice
• 2 c miniature marshmallows
  • Heat together in a saucepan.  Add to Jello.
• 1 can mandarin oranges, drained.
• 2 bananas, sliced
  • Add to Jello mixture and refrigerate.

Peachy Fruit Salad

By Jody Woodruff

• 1 can peach pie filling
• 1 can mandarin oranges, drained
• 1 can pineapple chunks, drained
• 1 Tbs lemon juice
• 2 tsp almond extract
  • Mix well and chill.
• 1 banana, sliced
• strawberries, sliced

Just before serving, add bananas and strawberries.

Easiest & Yummiest Fruit Salad

• 1 can peach pie filling
• 1 bag frozen berries

Mix the ingredients together about 30 minutes before serving so the berries can thaw and help chill the pie filling.

That’s it!  Just 2 ingredients.  I usually cut up the peaches in the pie filling so they are bite-sized.  I usually use frozen raspberries or mixed berries.  I LOVE making this for any party where I need to bring food.  I put it in a glass serving bowl and it look so elegant and it’s always a huge hit.  The best part is people will think you spent a long time making it.

Broccoli Salad

By Cher Swope & Mary Johnson

• 4 – 5 c broccoli
• 10 strips crisp bacon
• 1 c sunflower seeds
• 1/4 red onion, diced
• 1 c raisins (optional

Cher’s Dressing:

• 1/2 c Miracle Whip
• 3 1/2 Tbs sugar
• 1 Tbs vinegar

Mary’s Dressing:

• 3/4 c mayonnaise
• 1/3 c sugar
• 1 Tbs apple cider vinegar

You can try both versions of the dressing and see which one you like the best.

Nordstrom’s Ginger Sesame Dressing

By Dan Moyer – Nordstrom Cafe

• 1 1/2 c rice wine vinegar
• 1/2 c soy sauc
• 1 c sugar
• 2 Tbs ground ginger
• 2 Tbs dry mustard
• 1 Tbs coarsely ground pepper
• Combine in bowl and whip until sugar dissolves.
• 1 c canola oil
• 2 Tbs sesame oil
• Add and whip to combine.
• 2Tbs toasted sesame seeds
• Add and blend together.

Makes 1 quart.

Gurken Salat (Cucumber Salad)

By Melitta Patzold

• 2 large cucumbers, peeled and finely sliced
• 1 1/2 tsp mustard
• 4 Tbs oil
• 2 Tbs dark vinegar
• 1/2 c cream
• 1 1/2 Tbs sour cream
• chopped parsley
• fresh dill (finely chopped) to taste
• dash of salt and pepper

Mix all together and serve immediately.

Strawberry Fields Salad

by Susan Clark

• 
  
• 4 large nectarines, cut into 1/4 in thick wedges
• 3/4 c lemon poppy seed dressing (see recipe)
• 1 pkg (10 oz) gourmet mixed salad greens
• 2 c fresh strawberries, sliced
• 1 pkg (4 oz) feta cheese, crumbled
• 1 large green tomato, diced
• 1/2 c chopped fresh basil (this is too strong for me so I leave it out)
• 1 pkg (3 1/2 oz) roasted glazed pecan pieces

Toss nectarines with 1/4 c lemon poppy seed dressing.
Layer gourmet mixed salad greens, nectarines, strawberries, and then the rest of the ingredients.
Lemon Poppy Seed dressing

• 2/3 c vegetable oil
• 1/2 c sugar
• 1/3 c fresh lemon juice
• 1 1/2 Tbsp poppy seeds
• 2 tsp finely chopped onion
• 1 tsp Dijon mustard
• 1/2 tsp salt

Process in blender or food processor.  Store in fridge for up to 1 week.