June Recipes - Summer Salads!

Oriental Chicken Salad

1 head of lettuce, rinsed, dried and chopped (OR use shredded coleslaw/cabbage)
1 pkg. ramen noodles
1-2 cups of cooked chicken
4 green onions, chopped
1 small can mandarin oranges
1 can water chestnuts
1 handful of sliced almonds or peanuts
Craisins


Mix up sauce (see below) and let sit in fridge for 30 min. While sauce is sitting beak up ramen noodles in skillet and toast until lightly browned. Set aside.
Mix the rest of the ingredients with the lettuce in a large salad bowl. When ready to serve, pour sauce over salad and top with ramen noodles. Stir and enjoy!

Sauce:
2 Tblsp. brown sugar
2 tsp. soy sauce
1 Tblsp. sesame oil
3 Tblsp. rice vinegar
¼ cup vegetable oil

Submitted by Amy Seiter



Short Cut Salad

3 3/4 oz. pkg. Instant Lemon Pudding
1 pint Cool Whip, thawed
1/2 cup salad dressing
2 Tbsp. lemon juice
1 cup fruit cocktail, drained
1 cup mini marshmallows (colored)
1/4 cup nuts (optional)

Mix pudding according to package directions. Blend in salad dressing, Cool Whip and lemon juice. Add other ingredients and freeze. Makes 2 loaf pans.
Note: You can also add mandarin oranges, pineapple or bananas.
My children call this "Ice Cream Salad".

submitted by Natalie Ethington



Broccoli Salad

2 bunches fresh broccoli (about 1 lb.), cut in small flowerets
1 medium purple onion, finely chopped (optional)
1 cup grated cheddar cheese (optional)
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.

Broccoli Salad Dressing
1 cup mayonnaise
2 Tbsp. red or white wine vinegar
1/2 cup sugar
1/2 tsp. salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Submitted by Natalie Ethington



Fresh Fruit Shell Salad

8 oz. medium shell pasta, uncooked
1/4 cup orange juice concentrate, thawed
1 large orange, peeled, sectioned
1 cup green seedless grapes
1 banana sliced
8 oz. plain lowfat yogurt
15 oz. pineapple chunks, drained
1 cup red seedless grapes, halved
1 apple, cored, chopped

Prepare pasta as directed, drain. Blend yogurt and orange juice concentrate. In bowl, combine remaining ingredients. Add yogurt mixture, toss to coat. Cover, chill thoroughly. Toss gently before serving. Refrigerate leftovers.

submitted by Natalie Ethington



Chinese Chicken Salad

1 head iceberg lettuce, sliced
2 bunches green onion, chopped
1 bunch chopped parsley
2 cups chicken breast, shredded
4 cups thin rice sticks cooked in oil (Mai Fun brand)
1 cup toasted almonds, slivered
1 cup Craisins

Dressing:
9 Tbsp. apple cider vinegar
1 Tbsp. salt
1 1/2 tsp. pepper
1 tsp. Accent
1/3 cup sugar

Mix dressing ingredients in blender and slowly add 3/4 cup vegetable oil and blend for 10 minutes. Toss all together and serve immediately.

submitted by Janette Pace