“Berry” Easy Salad

By: Tamera Larkin

David’s Cole Slaw

By: Fran Pinkston

Wonton Salad

By: Randa Wilson

Fruity Chicken Salad

By: Shirley Chase

1 – 12 1/2 oz. Can Chicken

1 large Apple, chopped

1 large stalk Celery, diced

1 cup Grapes, cut in half

1 – 11 oz. can Mandarin Oranges, drained

1- 11 oz. can Pineapple tidbits with juice

1 cup shredded Sweetened Coconut

1 cup chopped Pecan or Walnut bits

1 cup Mayonnaise or Salad Dressing

1 Tbsp. Honey

Combine and Chill

Sweet and Sour Coleslaw

By: Randa Wilson

1 Bag Coleslaw or 1 Head Cabbage

1/2 Red Pepper

1/2 Green Pepper

1 Cup Green Onions, chopped

1 can whole Kernel Corn, drained

1/2 cup Rice Vinegar

1/2-1/3 cup Splenda or Sugar

Salt and Pepper to taste

1 Jalapeno, minced and seeded (optional)

1/2 cup chopped cilantro (optional)

Toss all ingredients together for a great coleslaw.

Frito Salad

By: Kris Hansen

1 green pepper

2 large tomatoes

1 red onion

2 cucumbers

1 can (4 oz.) olives chopped

1 can kidney beans

1 bottle Catalina dressing

1 small bag of Fritos

Cut up and mix together all ingredients except the bottle of dressing and and dressing right before serving.

(I add lettuce to mine, but that is optional)

Sweet & Sour Squash Salad

By: Dinnene Jensen
2 medium yellow summer squash (sliced thinly)
2 medium zucchini squash (sliced thinly)
1 cup chopped celery
1 cup chopped red onion
1/2 cup each red, yellow, & green peppers (chopped)
Combine all in a large salad bowl.
In a jar with a tight fitting lid combine:
3/4 cup sugar
1/2 cup cider vinegar
2 TBSP ranch dressing mix
1/4 cup olive oil
1/4 – 1/2 tsp. pepper
1/8 tsp. salt (opt)
Drizzle dressing over vegies and toss to coat. Chill about 2-3 hours before serving. Both vegies and dressing can be prepared and stored separately the day before then combined 2-3 hours before serving. This salad is good the day after too but the vegies will be a bit softer.