101 Soup, Salad & Sandwich Recipes (12 page)

1 head lettuce, torn

9-oz. pkg. baby spinach

3 c. coleslaw mix

8-oz. can sliced water chestnuts, drained

1/4 to 1/2 c. golden raisins

1/4 to 1/2 c. sweetened dried cranberries

1/2 red pepper, very thinly sliced

2-lb. pkg. frozen cooked shrimp, thawed

1 carrot, peeled

1/2 c. chow mein noodles

Optional: chopped fresh dill

Garnish: sweet-and-sour salad dressing

In a large serving bowl, arrange half each of lettuce, spinach and coleslaw mix. Top with half each of water chestnuts, raisins and cranberries. Layer with remaining lettuce, spinach and coleslaw mix. Arrange red peppers around the edge of the salad. Arrange shrimp inside the pepper ring. Using a vegetable peeler, make carrot curls; arrange in center of bowl. Sprinkle with remaining water chestnuts, raisins and cranberries. Just before serving, top with chow mein noodles. If desired, sprinkle dill over the shrimp. Serve with salad dressing. Serves 6.

14-1/2 oz. can green beans, drained

14-1/2 oz. can yellow beans, drained

15-1/2 oz. can kidney beans, drained

16-oz. can lima beans, drained

14-1/2 oz. can sliced carrots, drained

1 green pepper, chopped

1 red onion, chopped

1 c. celery, chopped

1/2 c. vinegar

1/2 c. water

1/2 c. oil

2 c. sugar

1 t. celery seed

1 t. salt

Mix together all beans and vegetables in a large bowl; set aside. In a separate bowl, whisk together remaining ingredients; toss with bean mixture. Cover and refrigerate for at least 24 hours. Makes 10 to 12 servings.

3 c. rotini pasta, uncooked

1 lb. ground beef

1-1/4 oz. pkg. taco seasoning mix

7 c. lettuce, torn

2 tomatoes, chopped

2 c. shredded Cheddar cheese

2 c. nacho-flavored tortilla chips, crushed

Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, brown beef in a skillet; drain. Add taco seasoning and cook according to package directions. In a large bowl, combine pasta, beef and Dressing; toss until coated. Add lettuce, tomatoes and cheese. Toss to combine. Sprinkle with tortilla chips. Makes 12 to 14 servings.

Dressing:

1-1/4 c. mayonnaise

3 T. milk

3-3/4 t. cider vinegar

3-3/4 t. sugar

1 T. dry mustard

Whisk together all ingredients.

3-oz. pkg. lemon gelatin mix

1 c. boiling water

3/4 c. cold water

2/3 c. red apple, cored and finely chopped

1/3 c. shredded Cheddar cheese

1/4 c. celery, chopped

In a bowl, dissolve gelatin in boiling water. Stir in cold water; chill until partially set. Fold in remaining ingredients. Pour into a 3-cup mold. Cover and chill 3 hours, or until firm. Unmold onto a serving plate. Makes 6 servings.

2 c. chicken breast, cooked and cubed

3/4 c. celery, chopped

1/2 c. red pepper, diced

1/2 c. green onions, thinly sliced

2 c. blueberries, divided

6-oz. container lemon yogurt

3 T. mayonnaise

1/2 t. salt

Garnish: Bibb lettuce

Combine chicken and vegetables in a large bowl. Gently stir in 1-1/2 cups blueberries; reserve remaining berries. In a separate bowl, blend remaining ingredients except lettuce. Drizzle over chicken mixture and gently toss to coat. Cover and refrigerate 30 minutes. Spoon salad onto lettuce-lined plates. Top with reserved blueberries. Makes 4 servings.

1 head iceberg lettuce, torn

1 c. sliced pepperoni

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

1 green pepper, chopped

1/2 c. sliced black olives

1/2 c. sliced mushrooms

1/2 c. red onion, sliced

Toss together all ingredients in a large bowl. Toss with Pizza Dressing at serving time. Serves 6.

Pizza Dressing:

1 c. pizza sauce

1/2 c. oil

1/4 c. red wine vinegar