Daley Jello Salad

NOTE: This is a food tradition on my husband's side of the family. Uncle Roger makes it the best. This is his "verbal" recipe written down. You can play with the flavors. Some of our favorites are raspberry flavored Jell-O with frozen raspberries mixed in; lime Jell-O with pineapple; and (our personal favorite) strawberry flavored Jell-O with fresh cut up strawberries (sliced bananas may also be added). Feel free to experiment and try out different combinations of your favorite fruit. 

INGREDIENTS: 
16 oz Original Cool Whip
24 oz Small Curd Cottage Cheese, 4% milk fat
6 oz Jell-O Gelatin Dessert, Strawberry flavored
2-3 cups of strawberries, sliced or 2-3 cups frozen raspberries

DIRECTIONS:

1. Place first 3 ingredients in a bowl. Mix with a rubber scraper until there are no white spots remaining.
2. Add fruit and mix in. 
3. May serve immediately, which we like to do if there's frozen raspberries in it!

Serves: 8

Mushroom and Bacon Spinach Salad

Per the request of Angel :-). I'm glad you liked it so much!
I hope it's a hit at your party too!

INGREDIENTS:

Salad
1 cup sliced almonds
6 tablespoons sugar

1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 red onion, chopped
3/4 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained


Mustard Poppy Seed Dressing
3/4 tablespoons poppy seeds
1/3 cup white vinegar
3/4 oil
1/3 cup sugar
1 tablespoons red onion, grated
3/4 teaspoon salt
2 tablespoons mustard

DIRECTIONS:

1. Cook sugar and almonds over low heat stirring constantly until light brown and almonds are caramelized by the melted sugar.
   
2. Mix remaining 5 ingredients together.
3. Sprinkle almonds, bacon, and oranges on top just before serving. Serve with dressing.
4. For dressing, mix and chill.
   

Cheree's Pasta Salad

I made this pasta salad up since most boxed pasta salads have some trace of egg or milk. Not only do they not work for my son because of his allergies, but they're usually severely overpriced. You can't really mess this pasta salad up. Feel free to add the vegetables you enjoy the most. However, I'd at least stick with the tomatoes, cucumbers, and olives. Whenever I make this at our house it's gone pretty fast!

NOTE FOR EGG ALLERGIES: If you're looking for egg-free pasta, I usually purchase mine at Costco.

INGREDIENTS:
1 packet Good Season's Italian Dressing, prepared (I use olive oil and red wine vinegar)
1 lb cooked pasta (your favorite kind, I've used rotini and radiatori) drained (you can rinse it or not, I've done it both ways and it doesn't really matter)
4 Roma tomatoes, chopped
1 bunch radishes, chopped
4 green onions, chopped
1 can sliced olives, drained
1 large cucumber, deseeded and chopped
1/2 bag matchstick carrots
1/2 cup-1 cup chopped broccoli (optional)
1 can artichokes, chopped (optional)
parmesan cheese (optional)

DIRECTIONS:

1. Mix cooked pasta with prepared Good Season's Italian Dressing
2. Cover and let sit overnight
3. Add vegetables
4. Top with Parmesan cheese

NOTE: If you're looking to make this into a lunch, add some cooked chicken or kidney beans.

Cheree's Southwest Go Back for Seconds Salad

Yesterday I attended a Pampered Chef party. We had a fantastic salad. Unfortunately, the hostess didn't have recipes printed off for us to take away. It had a wonderful dressing which she shared the ingredients to. I never got the proportions so, I made this salad up today and "tried" to recreate yesterday's dressing for the salad to take to my Mom's house for dinner and was ecstatic about the outcome. I hope you enjoy it as much as I did! We ate this with my Mom's grilled chicken which she marianates in Good Season's Italian Salad dressing. If you're not having chicken on the side, chopped grilled chicken is a great addtion to the salad!

DRESSING INGREDIENTS:

1/4 cup distilled white vinegar
3 tablespoons water
1 packet Lipton Onion Soup Mix
1 clove garlic, minced
1/2 vegetable oil

DRESSING DIRECTIONS:

1. Mix vinegar, water, soup mix, and garlic vigorously with a wire whisk.
   
2. Add the vegetable oil.
3. Mix again.
4. Store chilled for up to 3 weeks.
5. Makes approximately 1 cup of dressing

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SALAD INGREDIENTS:

1 avocado, chopped
1 green pepper, chopped
2-4 Roma tomatoes, chopped
1 can black beans, rinsed, drained, and patted dry with a paper towel
1-2 hearts romaine lettuce, chopped, rinsed, and dried (I used 2 hearts)

SALAD DIRECTIONS:

1. Toss all the ingredients.
2. Drizzle desired amount of dressing over salad (I used about 1/3 cup) and toss again.
3. Serve immediately.

Black Bean Corn Salsa

INGREDIENTS:

2 cans 14.5 oz black beans, drained and rinsed well
2 cans 14.5 oz yellow corn, drained well
1/2 large cucumber, peeled, deseeded, and chopped to the size to a kernel of corn
1/3 cup red onion, diced
2 cloves garlic, minced
6 roma tomatoes, chopped fine
1/4 cup cilantro chopped
3 Tbsp. garlic flavored vinegar
1 tsp. salt (to taste)
juice from one lime

DIRECTIONS:

1. Stir all ingredients together
2. Cover
3. Chill for 1 hour
   

Mandarin Chicken Salad by Michelle Tolson

Salad:
½ head iceberg lettuce
½ bunch spinach
1 cup celery, chopped
2 green onions, chopped (greens only)
1 11 oz. can mandarin oranges, drained

½ cup sliced almonds
3 tbsp. sugar

3 chicken breasts, cubed (Brown in frying pan using seasoning and garlic salt)

*Note: when making salad without chicken, use 2 cans of oranges

Dressing:
¼ cup peanut oil
2 tbsp. red wine vinegar
2 tbsp. sugar
1 tbsp. fresh parsley, chopped
½ tsp. salt
Dash of pepper

DIRECTIONS:

1. Carmelize almonds by cooking sugar and almonds over low/medium heat in a skillet stirring constantly until light brown.
2. Mix first 4 ingredients together.
3. Toss with dressing and chicken.
   
4. Sprinkle almonds and oranges on top before serving.