"Show-Off" Salad

Recipe by: Chelsea Christensen

- Romaine lettuce, torn
- Fresh strawberries (sliced)
- 2 small cans of chilled mandarin oranges (drained)
- Red onion (diced)
- Sliced Swiss Cheese (torn into bite size pieces)
- Fresh Bacon Bits
- Feta cheese
- “Emerald’s Pecan Pie Pecans” (a green bag in the nut section of the grocery store) – sugar coated pecans
- “Brianna’s Poppy Seed Dressing” (glass jar), chilled

Use a large salad bowl. Put the romaine lettuce in the bowl so it filled half to ¾ full (depending on how many people you are feeding). You will be arranging the ingredients like a “pie” shape. There will be 7 “pieces of pie” arranged around the top of the salad. Don't mix the ingredients until right before serving. Once you are ready to eat, toss in the chilled salad dressing with the salad and serve immediately!

Chopped Salad

Recipe By: Deborah Barton

green leaf lettuce
iceberg lettuce
crumbled crisp bacon
tomatoes
monterey jack cheese, shredded
avocados
salad macaroni noodles

chop everything up into bite size pieces. toss. serve with your favorite dressing...I like Poppyseed the best with this.

other things to add are:
blue cheese
hard boiled eggs

baby spinach

chicken
dried cranberries
mandarin oranges
cashews
green onions
frozen corn
pineapple tidbits
***you can really add anything you want and it will give you a little different flavor.

Green Jello Salad

Recipe by Dianne Teichrieb

1 mixing bowl

1 deep bowl (clear glass preferred)

1 plate or serving platter

1 column of Oreo Cookies (10-12) crumbled

1 pkg (6 oz) of Lime Jell-O (regular or sugar free)

4 oz Cool Whip (regular or fat free) thawed

In mixing bowl, strip 2 cups boiling water into Jell-O until dissolved. Add and stir in 1 2/3 cups of cold water into dissolved Jell-O. Remove 1

cup dissolved Jell-O and cover bottom of deep bowl. Refrigerate both bowls for 1 hour.

Crumble Oreo cookies and set aside. When mixin

g bowl of Jell-O has started to congeal or is almost set, remove from refrigerator and stir in Cool Whip. Set aside.

Remove deep bowl of Jell-O only and lightly cover with cookie crumbs. There should be plenty left over for more layers.

Caution: Add Jell-O mixture slowly over cookie crumbs, and try not to displace cookie layer.

Carefully start layering with Jell-O/Cool Whip followed by cookie layer and repeat. Amount of layers will depend on the shape and depth of the bowl.

Last layer should be Jell-O/Cool whip mixture.

Refrigerate again for 3-5 hours until really solid. Serve in deep bowl with leftover cookie crumbs for garnish. Optional: Let Jell-O mold sit at room temperature for 5 minutes or use warm water release method. Cover bowl with plate and invert to release Jell-O mold onto serving plate.

Natalie's Scottish Salad

Recipe by Susan Scollick

Romaine lettuce
Honey covered almonds
1 can mandarin oranges
Brianna’s Homestyle Poppy Seed dressing (peach pit on the label)Aged swiss cheese shredded about a cup
Mix & toss & serve
Do not mix together until just before serving
Optional add-ins: tomatoes, etc