SALADS

Strawberry Orange Pasta Salad

2 C. Farfalle (bow-tie) pasta, uncooked 
1/3 C. Creamy poppyseed dressing
¼ C.

Stir-Together Seafood Salad

12 oz. medium (36 to 40 count) shrimp, cooked, peeled, deveined, and tails removed (see note)

8 oz. lump crab meat

Stacked Salad

1 C. Lite balsamic dressing
¼ C. Pine nuts
4 Lg. Ripe tomatoes
2 Lg.

Springtime Tuna Pasta Salad

3 C. Pasta (such as bowtie, mafalda or macaroni), cooked, drained
1 Can. (8-oz.) Water chestnuts, sliced,

Spring Layered Salad

1 bag (10 oz.) Mixed salad greens

6 Plum tomatoes, chopped

8 Kosher dill mini

Spinach Salad with Tomato-Orange Vinaigrette

1 Lb. Fresh spinach, cleaned, leaves removed and stems reserved
4 Plum tomatoes
2 Oranges,

Southwestern Chicken & Cornbread Salad

1 C. Your favorite spicy ranch dressing, divided

6 Cornbread muffins, very dry, coarsely crumbled, divided

Sesame Ginger Chicken Salad

1 (10-oz.) Pkg.Spring mix or Euro mix greens

1 (4-oz.) Can Mandarin oranges

2

Santa Fe Cheese and Bean Salad with Cilantro Dressing

2 C. Black beans, cooked and drained
1 Small red onion, diced
1 Red pepper, cleaned, seeded

Roasted Pacific Salmon and Mexican Bean Salad

12 (6 oz. ea.) Salmon fillets (skin removed)
2 Tbs. Cumin, ground
2 Tbs. Cardamom, ground

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