Carrot and Corn Salad

Susan Jackson

• 2 cans corn, drained
• 2 cans carrots, drained
• 1 can tomato soup
• 3/4 cup vinegar
• 1/2 cup sugar
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup chopped onion
• dash of hot sauce
• salt and pepper to taste

Mix all ingredients together and chill for at least 24 hours.

Broccoli and Apple Salad

Jamie Hamilton

• 2 cans corn, drained
• 2 cans carrots, drained
• 1 can tomato soup
• 3/4 cup vinegar
• 1/2 cup sugar
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup chopped onion
• dash of hot sauce
• salt and pepper to taste

Mix all ingredients together and chill for at least 24 hours.

Broccoli Salad

Bea Kay Freeh, Jan Billits

• 2 heads fresh broccoli
• 1 package bacon, cooked and crumbled
• 2/3rds cup raisins
• 1/2 red onion, chopped
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tbsp vinegar

Wash and cut broccoli into bite-sized pieces. Mix well together mayo, sugar, and vinegar; toss this with broccoli, bacon, raisins, and onions. Chill for 2 hours and toss once more before serving.

Parmesan Salad

Debbie Stephens

• 1 head cauliflower florets
• 1 large head broccoli florets
• 1 onion, thinly sliced
• 1/4 cup sugar
• 1/2 cup parmesan cheese
• 1 tsp salt
• 1 tsp basil leaves
• 2 cups mayonnaise
• 1 lb bacon
• 1 head lettuce (use half red for color, optionally)
• 2 cups seasoned croutons
• 1 can sliced water chestnuts

Mix well sugar, cheese, salt, basil, and mayo. Toss dressing with broccoli, cauliflower, and onion. Chill overnight, combine with remaining ingredients, and top once more before serving.

Salad or Pasta Salad

Margie Kletzel

• 1 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup white wine vinegar
• 1 tbsp Italian seasoning
• 2 tsp dry mustard
• 1 tsp salt
• 1 head broccoli florets
• 1 head cauliflower florets
• 1 cup diced sweet onion
• 1 cup white fresh mushrooms, sliced
• Optional, 1 box rotini pasta, prepared as directed

Combine oil, sugar, vinegar, Italian seasoning, mustard, and salt; mix well. Toss all other ingredients in dressing, and chill before serving.

Cold Pea Salad

LuAnn Budd

• 1 can English peas
• 2 tablespoons bell pepper, minced
• 1 tsp chopped pimento
• 2 tbsp chopped celery
• 1 tbsp chopped onion
• 2 tbsp shredded cheddar
• 1 tbsp pickle relish
• 1 hard-boiled egg, diced
• 1 1/2 tbsp mayonnaise

Toss together pimento, celery, onion, cheddar, relish, and bell pepper with the mayonnaise until well covered. Gently fold in the peas and egg until mixed. Chill before serving.

Hot Chicken Salad

Lynne Szatkowski

• 4 cups diced cooked chicken
• 1 can cream of chicken (or cream of mushroom) soup
• 3/4 cup mayonnaise
• 1 cup diced celery
• 1 cup cooked noodles or rice
• 1 small onion, chopped
• 1 small can water chestnuts, sliced
• 1/4 cup slivered almonds
• 1 tsp salt
• Potato chips or corn flakes for topping

Mix all ingredients besides topping. Place in a greased casserole dish and sprinkle topping on. Bake at 350 F for 45 minutes; serve hot.

Chicken Salad

Retta Clark

• 4 cups chicken, cooked and diced
• 1 cup chopped celery
• 1 medium apple, chopped
• 1 small packet slivered almonds, toasted
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup sour cream
• 3/4 cup mayonnaise

Combine all ingredients and mix well. Chill before serving.

Chicken and Spinach Salad

Joan Carroll

• 3 cups mixed lettuce
• 3 cups spinach
• 1/2 cup sliced water chestnuts
• 1/2 lb sliced white mushrooms
• Alfalfa sprouts
• 1 - 2 cups chicken, cooked and cubed
• 1/2 cup soy sauce
• 1 oz lemon juice
• 1/2 tsp pepper
• 1 1/2 tsp sugar
• 1 tbsp dried minced onion
• 2 tbsp sesame seeds
• 1 cup peanut oil

Blend together soy sauce, lemon juice, pepper, sugar, onion, and sesame seeds, until smooth. Add peanut oil and blend again. Toss dressing with lettuce, spinach, water chestnuts, mushrooms, sprouts, and chicken.

Orange and Almond Salad

Susan Nussrallah

• 6 cups salad greens
• 3 fresh oranges, peeled and cut bite size
• 1/2 cup celery, chopped
• 1/2 cup chopped almonds
• 2 tbsp vinegar
• 2 tbsp sugar
• 1/4 cup oil
• 1/2 tsp salt

Mix together vinegar, sugar, oil, and salt until sugar is dissolved. Toss with greens, and top with oranges, celery, and almonds before serving.