Cobb Salad Wraps

½ lb boneless skinless chicken breasts, cooked and shredded
½ C chopped avocado
4 bacon strips, cooked crisp and crumbled
1 celery rib, diced
1 green onion, thinly sliced
2 T chopped black olives
2 T crumbled blue cheese
1 medium tomato, chopped
4 romaine lettuce leaves, torn
4 (8 inch) whole wheat tortillas

Dressing:
2 T lemon juice
1 T honey
1 ½ t dijon mustard
½ t minced garlic
¼ t dill weed
¼ t salt
⅛ t pepper
1 T olive oil

In a small bowl, combine first 8 ingredients. In another bowl, combine first 7 dressing ingredients then whisk in the oil. Pour dressing over chicken mixture; toss gently to coat. Place lettuce on each tortilla and top with ¼ filling mixture. Roll up tortilla and serve.

German Potato Salad

5 lbs. red potatoes, ½ in. cubes
1 lb. bacon, diced
8 hard-cooked eggs, chopped
1 lg. onion, chopped
½ t. salt
½ t. pepper
1 ½ C. mayonnaise
3 T. cider vinegar (more to taste)
2 T. Worcestershire sauce

Cook potatoes in boiling water 15-20 min. or until tender. Cook bacon in frying pan until crisp, then sauté onions in 1-2 T. of bacon drippings. Gently toss potatoes, bacon and eggs together with salt & pepper. Mix mayonnaise, vinegar & Worcestershire sauce together until well combined; stir in onions. Pour mayonnaise mixture over potato mixture & toss gently to coat. Serve warm. Makes 16-20 servings.

Café Rio Style Chicken Salad

Lime Rice: eight ¼ C. servings
1 C. dry rice cooked in 2 C. chicken broth
1 clove garlic, minced
1 t. finely grated lime zest
2 T. lime juice
½ t. kosher salt
1 C. chopped onion (optional)
2 T. minced cilantro (optional)
Combine all ingredients except cilantro & cook in rice cooker. Add cilantro after cooking, if desired.

Chicken: eight ½ C. servings
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
2 C. chicken broth, plus enough water to cover chicken
1 t. cumin
Salt to taste
Combine in slow cooker & cook on low 10-12 hours (meat will shred itself).

Black beans: eight ½ C. servings
2 15 oz. cans black beans
1 tomato, chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ t. kosher salt
Combine in saucepan & bring to a boil; reduce heat & simmer 20 minutes.

Pico de Gallo:
2 tomatoes
½ onion
¼ - ½ green bell pepper
A few sprigs of cilantro
Salt to taste
Chop all; mix together & refrigerate at least 1 hour.

Dressing: eight servings, 2T each
1 8oz. bottle hidden valley ranch salad dressing
1 T. lime juice
3 – 4 tomatillos, peeled & quartered
1 – 2 crushed garlic cloves
¼ - ½ C. fresh cilantro, not chopped
Combine in blender, blend until smooth. Refrigerate at least 1 hour before serving.

Serve Café Rio style by layering over a warm tortilla with plenty of lettuce. Top with sour cream & guacamole if desired.

Thanksgiving Cranberry Jell-O Salad

1 package cranberries
2½ C. water
2 C. sugar
2 packages cherry jell-o (3 oz. size)
1 package miniature marshmallows
1 C. diced apples
1 C. diced celery
1 C. chopped nuts

Cook cranberries in water until they pop. Add sugar, jell-o and mini-marshmallows and cook 5 minutes longer, stirring constantly. Remove from heat and add apples, celery and nuts. Refrigerate. Top with whipped cream before serving. (This salad is better if made the day before use.)

*Note: you can substitute a can of whole cranberry sauce for the fresh cranberries, but omit the sugar.

Potato Salad

4-6 large potatoes,
boiled, cooled, skinned and cubed
½ medium onion, finely diced
4 hard-boiled eggs
1-1 ½ C. Best Foods Mayonnaise
(Don’t use Miracle Whip or any other salad dressing.)
½ t. prepared mustard
Salt and pepper to taste

Mash two of the boiled eggs and mix with the mayonnaise, onions, mustard, salt and pepper. Add the potatoes and mix gently. Adjust the amount of mayonnaise to your liking. Garnish with the other two eggs which have been sliced. You can sprinkle with paprika for looks if desired.

This is something I just make and never really measure anything so the amounts are all approximate!

Frog-Eye Salad

½ C. frog eye macaroni--add a pinch of salt in the water and boil for 10 minutes.

In sauce pan add:
1 egg
½ C. sugar
½ C. pineapple juice
2 T. flour

Drain and rinse cooked macaroni, then add the above sauce and put it in fridge over-night. Next day add: pineapple chunks or tidbits, mandarin oranges (drained), apples, bananas, and fruit cocktail and about an hour before serving add small marshmallows.

Mandarin Orange Salad

1 lg. pkg. orange jell-o
2 ½ C. boiling water
1 sm. can of undiluted orange juice—
(stir until it dissolves)
Put all this in lg. cake pan. Put in fridge until almost set. Then add 1 can of mandarin oranges, drained & 1 sm. can crushed pineapple, drained. Put back in fridge until set firm.

1 pkg. instant lemon pudding
1 pkg. dream whip
Fold these in together & spread on top of jell-o. Add ½ C. grated cheese.

Heavenly Hash Salad

2 sm. packages lemon jell-o
1 ½ C. boiling water
½ C. sugar
1 C. whipping cream (not whipped)
1 C. crushed pineapple, drained
½ C. chopped nuts
1 C. sharp cheddar, grated

Dissolve jell-o in boiling water; let thicken very slightly. Add rest & chill till firm. Meanwhile, mix up topping.

Topping:
1 C. chopped celery
½ C. chopped green pepper
3 chopped green onions
1 C. mayonnaise
Spread on top of jell-o; garnish with stuffed ripe olives. Use 7x12 pan. Serve on green leaf lettuce.

Grandma Marian Ercanbrack’s recipe.

Chicken Salad

4 cups shredded cooked chicken (cooled)
1 cup finely chopped celery
2 teaspoons finely chopped onion
1 ½ cups sliced green grapes
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together in large bowl until well mixed.
Serve on croissants or bread of choice.

Pasta Salad

1 bag colored spiral pasta
1 large tomato, diced
½ large cucumber, diced
¾ C. cubed Cheddar cheese
¾ C. cubed Mozzarella cheese
(string cheese works well too)
About 25 slices pepperoni sliced in half
½ can sliced black olives (optional)
Italian Dressing

Cook pasta as directed, drain, toss with some Italian dressing and let cool. Mix in tomato, cucumber, cheeses, pepperoni, and olives. Cover with Italian Dressing (as much as desired to taste). Cover and let sit in fridge for a couple hours before serving for best results.

Chicken Salad

3 C. chicken
2 C. red grapes
¾ C. celery
1/3 C. green onion
½ C. mayonnaise
1/3 C. sour cream
2 T. honey
1 T. lemon juice
1/8 t. ginger

Spinach Salad

1 bunch spinach leaves; wash well & pat dry
1 bunch broccoli, chopped to bite-size
1 head cauliflower, chopped to bite-size
Craisins
Pine nuts
Bacon bits
Creamy poppyseed dressing (Kraft & Brianna’s are good)

Combine veggies in a large bowl. Sprinkle generously with craisins, nuts, & bacon bits. Just before serving, toss with dressing to taste.

Greek Salad

1 can (6 oz.) pitted black olives
1 med. cucumber—in chunks & peeled
2 T. feta cheese, crumbled
4 med. tomatoes, cut in chunks
¼ t. pepper
¼ t. salt
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. fresh dill (optional—use fresh or omit)

Combine all ingredients; cover & refrigerate at least 1 hour before serving.

This salad was served at my wedding reception.

Broccoli Salad

Broccoli flowerets
Real bacon bits
Sunflower seeds
Green or red onion, chopped
Craisins

Dressing:
Mayonnaise
Cider vinegar
Sugar

Combine dressing ingredients to taste. Combine salad ingredients in a large bowl. Toss w/ dressing. Chill.

Couscous Salad

1 box couscous, prepared with chicken broth
1 med. tomato, chopped
1 med. zucchini, chopped
1 C. whole almonds, toasted
¼ - ½ C. blue cheese, crumbled
¼- ½ C. real bacon bits
1 can med. whole olives, drained
¼ C. olive or canola oil
1 t. Italian seasoning
Dash or two or garlic powder
Salt & pepper to taste

Combine all ingredients. Chill until served.
(You may add more oil as needed to taste.)

Aunt Dani's Cottage Cheese Jell-O Salad

1 16 oz. cottage cheese, small curd
1 sm. pkg. jell-o, any flavor (I like orange)
1 reg. can crushed pineapple, drained well
½-1 C. fruit to go with jell-o flavor
(Mandarin oranges, drained)
1 med. container cool whip, thawed

Pour cottage cheese into large bowl. Add jell-o & mix thoroughly. Add pineapple & other fruit; mix again. Fold in cool whip. It’s important to add ingredients in order so that the jell-o dissolves & jells properly.
You can eat it right away or chill it for a few hours to set up better. Serves 8-10.
*Save some of the fruit for garnish to make it look nice.
*To serve up to 24 people, use the next larger size of each ingredient.

Ranch Dressing

1 ½ C. mayonnaise
½ C. buttermilk
1-2 t. garlic powder
1-2 t. Accent
1-2 T. dried parsley flakes

Mix well. Store covered in the fridge.

I got this recipe from a lady in Montana named Jamie Hitchcock. I like it better than the bottled Hidden Valley kind.

Seven-Layer Salad

Make the following layers in a large bowl:
1 head lettuce, torn or chopped
4-5 celery stalks, chopped
4-5 carrots, grated or chopped
1 lg. green pepper, chopped
1 lg. cucumber, chopped
1 10 oz. pkg. frozen peas
1-2 C. salad shrimp (optional)
2 C. mayonnaise, spread over the top.
Sprinkle the top with a mixture of:
2 T. granulated sugar
1 C. grated parmesan cheese
½ C. crisply cooked bacon or real bacon bits
Keep covered in the fridge until serving.

Potato Salad

6-8 medium potatoes
¼ C. or less finely chopped onion
2 medium dill pickles, finely chopped
6 boiled eggs, chopped
Mayonnaise, diluted with a little bit of pickle juice.
Salt & pepper.

Oriental Cabbage Salad

1 lg. head cabbage, chopped
2 chicken breasts, cooked & chopped (opt.)
1 bunch green onions, chopped

On a cookie sheet, place:
2 pkgs. Oriental ramen noodles, crushed
¼ C. sesame seeds
¼ C. slivered almonds
Toast in oven at 400° about 4 min. until light brown.

In blender:
¾ C. canola oil
3 T. soy sauce
2 T. white vinegar
½ t. pepper
2 seasoning packets from ramen noodles
Blend until well combined.

Combine all ingredients & mix well.