Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving

Servings 6

INGREDIENTS:

2 -1/2 pounds cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained

1 cup frozen peas, thawed

1 small celery ribs, finely diced

4 green onions, finely chopped

1 1/2 cups finely cubed cheddar cheese

4 -5 hard-boiled eggs, chopped ( more eggs sliced in wedges to garnish around the bowl if desired)

1/2 cup chopped sweet pickles ( optional, or sliced sweet sandwich pickles)

Dressing:

6 tablespoons sweet pickle relish

3/4 cup prepared ranch salad dressing

3/4 cup mayonnaise  OR  use 1/4 cup each mayonnaise and sour cream, OR 1/2 cup salad dressing 1/4 cup each mayonnaise and sour cream,

1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder

1/2-1 teaspoon garlic powder ( optional but good to add in)

salt & freshly ground black pepper ( to taste, I use seasoned salt)

INSTRUCTIONS:———————————————

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.

In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder;mix well then add to macaroni mixture; toss to coat then season with salt and pepper.

Mix in chopped sweet pickles.

Season with more salt and black pepper to taste.

Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).

You will also find this recipe on Recipezazz.com

The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

Posted on recipezazz.com

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

Prepare the dressing from a dry mix, do not use the bottled, do not prepare the dressing mix using salad dressing use only mayonnaise or you will run the risk of a watery salad

Plan ahead there is a 6 hour chilling time for the salad

INGREDIENTS:

3 pounds medium russet potatoes, peeled (leave whole do not slice)

1 celery stalk, finely diced

6 sliced green onions

1 tablespoon Dijon mustard

1-1/2 cups prepared ranch dressing (made from Hidden Valley package mix, can use more)

3 tablespoons fresh chopped parsley

salt and fresh ground black pepper, to taste

hard-cooked eggs, peeled and quartered (use one egg for each plate)

lettuce leaves, as needed

INSTRUCTIONS:—————————————

In a large pot cook the potatoes for 10 to 15 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly.

Chop the potatoes into small cubes.

In large bowl combine chopped potatoes with celery, green onions and parsley.

In a  bowl combined the Dijon mustard with the prepared ranch dressing until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated.

Season with salt and pepper to taste.

Cover and refrigerate for at least 6 hours (overnight is best).

To serve; line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad.

Lightly sprinkle with paprika.

Posted on recipezazz.com

Servings 10

INGREDIENTS:

Salad:

1 iceberg lettuce, chopped

1 small English cucumber, peeled, halved and sliced

3 medium tomatoes, chopped

2 medium ripe avocados, peeled and sliced

2 large green peppers, chopped

1 red onion, chopped (or can use 3-4 green onions, chopped)

2 cups crushed tortilla chips

1 cup canned sliced black olive, well drained

1-1/2 cups shredded cheddar cheese

Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

Taken from my “Favorites” folder!

Plain and simple but very good, leftover cooked chopped chicken may be added in as well as some chopped fresh basil

Recipe may be doubled

Servings 3-4

INGREDIENTS:

1 cup water (if you want a firmer rice then reduce a few tablespoons)

1 cup chicken broth

1 cup uncooked long grain white rice

1 pound  fresh green beans, sliced 1-inch diagonally

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 small garlic clove, minced

2 cups halved grape tomatoes

2 green onions, chopped chopped green onions

1/4 to 1/3 cup freshly grated Parmesan cheese

salt and fresh ground black pepper

INSTRUCTIONS:———————————————-

Taken from my “Favorites” folder!

Buffalo mozzarella cheese will work well also in place of the feta,this makes a wonderful salad using your garden tomatoes and basil

My Balsamic Vinaigrette dressing will also work great with this

Servings 4

INGREDIENTS:

1-1/2 pounds red ripe tomatoes

1/3 cup olive oil

1 garlic clove, minced

1/3 cup balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

fresh ground black pepper, to taste

crumbled feta cheese (use as much as you like)

1/3 cup fresh basil leaves, thinly sliced (can use more)

INSTRUCTIONS:—————————————————–

Arrange tomatoes on a serving platter.

In a small bowl, whisk the oil, garlic, balsamic vinegar, sugar and salt.

Season the dressing with black pepper to taste.

Drizzle the dressing over tomato slices, then sprinkle with cheese and basil.