Salads
Cool Whip Jell-O Salad
1small tub of frozen cool whip
1 small carton of cottage cheese
1 large box of lime or orange Jell-O
1 small can crushed pineapple (drained)
chopped nuts are optional
Stir everything together and allow to set overnight
Creamy Green Jell-O Salad
1 small box of lime Jell-O
1 cup boiling water
1 cup 7 up or sprite
4 oz. softened cream cheese
1 small tub frozen cool whip
1. Combine Jell-O and water until dissolved. Blend in cream cheese-no lumps.
2. Add 7 up and refrigerate until slightly jelled.
3. Fold in cool whip and chill overnight.
Chinese Cabbage Salad
1 small head cabbage chopped
2 packages Top Ramen noodles (cooked or uncooked)
4 cups chicken (cooked and chopped)
4 green onions chopped
Dressing:
1 Italian dressing seasoning mix
½ cup oil
½ cup vinegar (rice vinegar is sweeter)
Add:
4 Tablespoons sesame seeds
4 Tablespoons of slivered almonds
4 Tablespoons of sunflower seeds
Toss all together in large bowl.
Mexican Chicken Salad
4 cups chopped cooked chicken
2 cups shredded cheddar cheese
1 can kidney beans (drained and rinsed)
1 can chopped green chilies
1 medium onion (cooked a little or use some green onions)
4 Tablespoons of chopped green pepper
1/2 cup sliced olives
1/2 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
head of lettuce washed and shredded
2 tomatoes chopped
Pita bread or tortilla shells optional
1. Cook chicken or use canned chicken. If using canned chicken, brown it a little in oil.
2. Blend the sour cream mayonnaise and seasoning mix well, and then add all the other ingredients
listed above.
3. Serve with lettuce and tomato. Use tortilla shells or pita bread or eat plain.
Taco Salad with Bowtie Pasta
1 small can of red kidney beans
1/2 cup frozen corn (run under cold water)
1/4 cup diced red onion
1 avocado diced
1/2 cup diced tomatoes
juice from 1 lime
1/2 cup of mayonnaise or sour cream
1 cup favorite salsa
2-3 cups of Bowtie Pasta (cook 2 minutes less than directed)
(this should make about 6 cups total pasta)
1 cup of cooked meat cut into bite size pieces
1/2 cup shredded Colby jack cheese
1/2 cup chopped cilantro
Combine the first 6 ingredients in a small bowl, set aside. If you make this ahead, chill it.
Mix the salad dressing and salsa together and pour over the pasta. Chill.
Before serving, add the vegetables to the pasta, toss with cheese, meat and cilantro. Serve with lightly
crunched tortillas.