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Spring Salad

Red leaf lettuce

Spring Salad Mix at Sams or get an assortment of leaf lettuce (no iceburg lettuce

2 cans mandarin oranges

Toasted Almonds

 

DRESSING

2/3 cup vinegar

1  1/2 cup sugar

1 teaspoon salt

3 teaspoons chopped onion

1 teaspoon mustard

1  1/2 cup vegetable oil (no canola oil – it is more bland and separates)

Blend first 5 ingredients in a blender.  Add oil and blend again.

Make your salad on your plate of lettuces, oranges, almonds.  Pour on some dressing and enjoy.

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Tuna Screwdle

16 ounce bag of spiral noodles (or your favorite kind)

1/4 cup oil

1  1/2 -3 teaspoons dill weed

1 1/2 – 3 teaspoon season salt

16 ounce sour cream

2 cups mayo

1  1/2 Tablespoon lemon juice

1/2 Cup to 1 Cup chopped red onion

1/2 t0 1 Cup chopped celery

1 can tuna – drained

  1. Cook and drain noodles.  Put in a bowl while warm and add oil, dill weed, and season salt.  Mix then put in fridge till cool.
  2. When cool mix sour cream, mayo, lemon juice together in a small bowl.
  3. Mix sauce into pasta.  Add tuna and vegetables.
  4. If you need you can add more sauce in the same ratio as the recipe.  If there are leftovers just add some mayo the next day to freshen up the salad.
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Coconut Coleslaw

1/2 cup vanilla or plain yogurt

1/4 cup Mayo (Becky uses equal parts yogurt and mayo)

1 teaspoon sugar (don’t need if you use vanilla yogurt)

1/2 medium head cabbage – shredded

1 medium carrot – grated

1 can pineapple crushed or tidbit – drained

1 cup coconut

can add

1 cup marshmallows

1 cup nuts

Mix all together and let sit a couple hours to meld ingredients.

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Tortellini Salad

Cook Tortellini according to directions

Drain and cool

In a bowl add tortellini

Mayo and Ranch dressing about 1/4 as much as mayo just enough to coat the pasta.  Add season salt, celery, chives, green onions, regular onions etc. to taste preferences.

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7 Layer Salad

1 head lettuce

1 cup chopped celery

2 bunches green onions

4 cups baby or petite peas (frozen)

2 cups mayo

2 TBS sugar

cheese

1 lb bacon

 

Mix Mayo and sugar in a  bowl and set aside.  Chop lettuce and put in a 9X13 pan.

Sprinkle on celery, then onions, and the frozen peas.  Spread the mayo mixture over the top.

Sprinkle with as much cheese as you like.   Then sprinkle on bacon and salt and pepper.  Cover and place in fridge.

Make at least 6-8 hours before you plan on serving.