Ramen Noodle Salad

4 cups chopped cabbage
1-2 pkgs ramen noodles
2 T. sesame seeds
1/4 cup oil
2 T. sugar (optional)
1/2 tsp salt
1 flavor packet
1/4 c. vinegar

Break up noodles.  Run under hot water until a little soft.  Mix with rest of salad ingredients.  The longer it sits, the better the flavors mix.  If you plan on serving immediately, use 2 ramen flavor packets.  May also add lettuce, slivered almonds and chicken chunks.

Crab and Pasta Salad

Small shell pasta (1 box)
Celery chopped (1 whole stalk)
Imitation Krab meat (1- 1 1/2lbs)
Mayo
Seasoned salt
Dill weed
pepper

Cook pasta, strain, and cool under cold water.  In bowl, combine pasta, chopped
celery, and krab meat (flake the meat).  Add mayo until creamy and season with
seasoned salt, dill weed, and pepper to taste.

-April Orr

Deviled Egg Pasta Salad

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 tsp. sugar

8 oz. large pasta-I used Rotini

12 hard boiled eggs

1/2 cup mayonnaise

3 T. Dijon style mustard

1/2 tsp. salt

1/4 tsp. cracked black pepper

1/2 tsp. paprika

1/2 cup chopped sweet pickles (I used sweet relish)

1 1/2 cups very thinly sliced celery

 

In a small saucepan combine onion, vinegar and sugar.  Bring to a simmer, stirring occasionally.  Remove from heat; set aside.

 

Meanwhile, cook pasta according to package directions (do not overcook).  Drain and rinse well with cold water.

 

Coarsely chop one egg for garnish, and set aside.  Halve remaining eggs; separate yolks from whites.  Coarsely chop egg whites; set aside.

 

For dressing, place yolks in a medium bowl; mash with a fork.  Add mayonnaise, mustard and vinegar/onion mixture.  Mix well. Gradually stir in 2 T. water, salt, paprika and pepper.  Set aside.

 

In a large bowl combine the egg whites, pickles or relish, celery, pasta and dressing; toss to combine.  Top with reserved egg and sprinkle with additional paprika and pepper.  Serve at once or cover and chill up to 6 hours.  Makes 10 servings.

 

Each serving has:  273 calories, 15 g fat, 422 mg sodium, 21 g carb, 1 g fiber, 11 g protein.

Cranberry Pear Salad

Also borrowed from: Deals to Meals

1 large romaine lettuce, chopped
2 c. spinach leaves
1 pear, cubed
1 c. shredded Swiss cheese
1/4 c. dried cranberries
1 apple, cubed
Dressing:
1/2 c. sugar
2 t. dried onion
1/2 t. salt
1 T. poppyseeds
1/3 c. lemon juice
1 T. Dijon mustard
1/3 c. olive oil or vegetable oil

Chop romaine lettuce and spinach and place in a large bowl. Shred
cheese, and cut apples and pear. Place apples and pear pieces in a
small amount of orange juice or lemon juice to prevent browning.
Mix all dressing ingredients together until smooth and combined
(you can put all of the ingredients in a food processor or blender until
smooth). Place all of the salad ingredients into the bowl with the
romaine and spinach and serve with the poppyseed dressing.

Toasted Sesame Chicken Pasta Salad

This was a salad that April (Brad's wife) Orr's sister Tammy made for her bridal shower. It was wonderful!

3 lbs. chicken tenders, cooked and cubed
16 oz. radiatore pasta
2 bunches asparagus
2 c. candied pecans (recipe below)
Sesame Ginger Dressing (recipe below)

Rinse asparagus, clip ends, blanch in boiling water for 2 minutes. Cut into 2" chunks. Mix with cubed chicken, candied pecans and add dressing just before serving.

Candied Pecans
1/2 c. melted butter
3/4 c. brown sugar
2 c. pecans

Preheat oven to 375. Combine melted butter and brown sugar until dissolved. Fold in pecans and spread on 9x13 pan and bake for 10 minutes. Cool and break into pieces.

Sesame Ginger Dressing
1/2 c. frozen orange juice concentrate
1/2 c. toasted sesame oil
1/2 c. rice vinegar
1/4 c. sugar
1/3 c. soy sauce
1/3 c. worchestershire sauce
2 T. lemon juice
2 cloves garlic
1 tsp. ginger
4 T. toasted sesame seeds

In a small skillet toast sesame seeds until golden brown (about 2 minutes on medium heat). Mix other ingredients in a blender except seeds. Stir in seeds and put dressing ina bottle. Shake well before serving.

Easy Fritos Salad

1/2 red pepper, cubed
1/2 yellow pepper, cubed
1/2 orange pepper, cubed
fritos
catalina dressing to taste

Just mix in a bowl and add enough salad dressing to taste. Will not keep, so don't make more than you can eat. This is really yummy! Aunt Laura made it for us when we were in Cardston this summer.