Tangy Broccoli Salad

From Kraft

3/4 Cup Light Miracle Whip

2 T. sugar

2 T. white vinegar

1 bunch broccoli, cut into florets

6 slices bacon, cooked and crumbled

1 small red onion, chopped

Mix Miracle Whip, sugar, and vinegar in large bowl.

Add remaining ingredients and mix lightly.

Chill for one hour and serve cold.

Cafe Rio Ranch Dressing

From Kate Jones, 2009

1 packet of Hidden Valley Ranch dressing
1 C. of mayo
1/2 C. milk
1/4 C. Herdez green salsa
2-3 cloves chopped garlic
1/2 C. chopped cilantro
Juice of 1 lime
Hot sauce to taste

Combine all ingredients except for hot sauce in a blender and blend until smooth. Taste, if you want it a little more spicy, add hot sauce to taste. Transfer to a storage bowl and cover; allow to stand at least one hour in frige.

Serve on salad of romaine, cojita cheese, tomatoes, avocados, etc.

Taco Salad

(From Laurie Busch)

1 lb. ground beef, seasoned with taco seasoning
1/2 cup cooked white rice
Tortilla chips
shredded sharp cheddar cheese
Sour cream
Salsa
shredded iceberg lettuce
chopped green onions

Combine taco meat with cooked rice
Combine salsa and sour cream (1 to 1 ratio)
Mix ingredients according to preference

Taco Salad

(From Mom)

Iceberg lettuce
chopped tomato
green onions, chopped
1 lb. hamburger meat, browned and seasoned with 1 packet taco seasoning
Crumbled Nacho Cheese Doritos

Combine all ingredients and serve.

Black Bean Salad

(From Simply Recipes)

• (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

Chinese Chicken Salad

(From Mom)

1 cup Miracle Whip
4 T. soy sauce, divided
1/4 t. Tabasco
1 t. ground ginger
8 oz. Rotini
2 cups cooked, shredded chicken
1/2 t. garlic powder
1 cup red or green bell peppers (or both:)
1/4 cup chopped green onions

Saute bell peppers and green onions in 2 T. soy sauce and garlic powder.

Mix Miracle Whip, 2 T. soy sauce, Tabasco and seasonings in a large bowl. Add remaining ingredients, mix lightly, refrigerate overnight.

White Bean and Tomato Salad

(From Everyday Food, Sept. 08, pg. 118)

1 can (14 oz) cannellini beans (or great Northern), rinsed and drained.
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 T. olive oil
1 T. fresh lemon juice (the juice from one lemon)
Course salt, ground pepper to taste

In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. Refrigerate up to one day. Serve chilled.