Plan ahead the salad needs to marinate for 24 hours before serving

Taste Tester Notes; you may need to adjust the sugar to suit your taste, sample the dressing before adding to the salad and add in more sugar if needed you may add in up to 1 cup

Servings 8

INGREDIENTS:

1 large cabbage (shredded or finely chopped)

1 small green bell pepper, seeded and chopped

2 large green onions, chopped (or can use a small red onion)

2 medium carrots, peeled and shredded (hand-squeeze excess moisture out

DRESSING:

3/4 cup white vinegar

1 teaspoon seasoned salt (or use white salt)

1 tablespoon brown sugar

1-1/2 teaspoons celery seed

2 tablespoons prepared yellow mustard

1/2 to 1 teaspoon garlic powder

2/3 cup vegetable oil

1/2  to 3/4 cup white sugar (can add in up to 1 cup)

1/8 teaspoon cayenne pepper (can omit I like to add it in)

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:—————————————–

In a large bowl mix the cabbage, bell pepper, onions and carrots together.

For dressing; mix first 6 dressing ingredients together in a small saucepan; bring to a boil.

Remove from heat then immediately whisk in oil, white sugar and cayenne until the sugar is completely dissolved;  pour the HOT mixture over the salad and toss to combine.

Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.

Cover and refrigerate for 24 hours or longer stirring occasionally (I just keep a spoon in the bowl and just mix every time I open the fridge).

Season with freshly ground black pepper and salt if desired before serving.

You will also find this recipe on www.recipezazz.com

Test Kitchen Notes; in place of the coleslaw mix use 1 small shredded cabbage mixed with one shredded carrot, broccoli coleslaw mix will also work well, it is recommended to hand-squeeze out excess moisture from the canned corn before adding to the salad…

This recipe was tested using Hidden Valley prepared bottled ranch dressing

Servings 8-10

INGREDIENTS:

6 cups coleslaw mix

1/2 cup canned Mexicorn, well drained

4 green onions, chopped

1 medium jalapeno pepper, seeded and finely chopped (can use two)

1 cup shredded cheddar cheese

salt and fresh ground black pepper, to taste

1 cup prepared Hidden Valley prepared ranch dressing (do not use the dry mix)

3 tablespoons mayonnaise (do not use salad dressing)

1/2 teaspoon garlic powder

3 to 4 teaspoons lime juice (or to taste)

1 teaspoon ground cumin

INSTRUCTIONS:————————————–

In a large bowl combine the coleslaw with Mexicorn, green onions, jalapeno pepper and green onions.

In a bowl whisk ranch dressing with mayonnaise, garlic powder, lime juice and cumin; pour over the salad and toss to combine.

Season with salt and pepper.

Refrigerate until servings.

Taken from my “Favorites” folder!

Taste Tester Notes; make certain to cool the ground beef mixture or it will wilt the lettuce and melt the cheese, you may adjust all amounts to taste, I sometimes add in a can of chili beans to the ground beef

Servings 4-6

INGREDIENTS:

2-1/2 cups uncooked spiral pasta

1 pound ground beef

1/2 teaspoon crushed chili flakes, optional

1 envelope taco seasoning

3 to 4 cups shredded lettuce

2 cups halved cherry tomatoes

1 cup shredded cheddar cheese

1/2 medium onion, chopped

1/2 green bell pepper, seeded and chopped

1/2 cup Catalina salad dressing, or to taste

salt and fresh ground black pepper, to taste

Tortilla chips

INSTRUCTIONS:————————————-

Cook pasta according to package directions.

Meanwhile in a large skillet cook beef with chili flakes over medium-high heat until no longer pink; drain, then continue cooking until lightly browned.

Stir in the taco seasoning then cool.

Drain pasta and rinse in cold water; stir into meat mixture.

Mix in the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat.

Serve with tortilla chips.

A delicious salad that is meant to be served warm, use tiny new potatoes and boil whole do not slice

Servings 8-10

INGREDIENTS:

2 pounds small baby red potatoes (do not cut potatoes cook whole)

1/2 cup chopped red onion

2 green onion, chopped

3 tablespoons snipped fresh dill

1 cup mayonnaise (do not use salad dressing)

3 to 4 tablespoons Dijon mustard

1/2 teaspoon lime juice

1/8 to 1/4 teaspoon cayenne pepper (can use more)

1 teaspoon garlic powder or 2 medium garlic cloves, minced

3 tablespoons coarsely chopped fresh dill

1/2 teaspoon each salt and fresh ground black pepper, or to taste

INSTRUCTIONS:———————————

Place the whole potatoes in a large pot; cover with water add in 1 tablespoon salt and 1-2 tablespoons white vinegar; bring to a boil and cook until just fork tender (about 25 minutes) drain place in a bowl, you can slice the potatoes in half if desired.

Toss with both onions and fresh dill.

In a bowl combine the mayonnaise with next 5 ingredients until well blended; pour over warm potatoes; toss gently then season with salt and pepper.

Serve warm.

Taken from my “Favorites” folder!

Servings 8-10

INGREDIENTS:

1 (16 ounce) package dry rotini or spiral pasta

4 cups cooked cubed chicken

1 (20 ounce) can pineapple tidbits, well drained (hand squeeze out excess moisture)

1 celery rib, diced

3 green onions, chopped

2-1/2 cups seedless red or green grapes (or use both)

1 (6 ounce) package dried cranberries

1 cup prepared ranch dressing

1/2 cup mayonnaise

1/4 cup sour cream

2 cups salted cashews

INSTRUCTIONS:——————————

Cook the pasta in boiling water until al dente (do not cook until very soft) drain under cold water making certain to drain very well; place into a large bowl.

Add in chicken, pineapple, celery, onions. grapes and cranberries.

In a small bowl whisk ranch dressing with mayonnaise and sour cream; pour over the salad and toss to combine.

Cover and refrigerate for at least 1 hour.

Just before serving stir in the salted cashews.

Taste Tester Notes; black beans also work well in place of the kidney beans, Plan ahead this needs to chill for at least 2 hours before serving

Servings 8

INGREDIENTS:

4 cups chopped cooked chicken

2 cups shredded cheddar cheese

1 (15 to 16 ounce) can kidney beans, rinsed and drained

1  (4 ounces) can chopped green chilies

1/2 cup sliced ripe olives (use green or black)

1/2 cup sour cream

1/2 cup mayonnaise

1 envelope taco seasoning mix

1/4 cup chopped sweet red pepper

1/4 cup chopped green bell pepper

1 medium onion, chopped

salt and fresh ground black pepper, to taste

5 to 6 cups shredded lettuce

2 medium tomatoes, chopped

4 cups corn chips

INSTRUCTIONS:———————————

In a large bowl combine the first 11 ingredients, then season with salt and pepper to taste.

Cover and refrigerate for 2 or more hours.

Serve on a bed of lettuce topped with chopped tomatoes and corn chips.

Taken from my “Favorites” Folder!

Test Kitchen Notes;  do not substitute apricot juice for the nectar, you can  substitute any fruit you like, the fruit stated is what I have used in the past to serve to my guests and I have also added in fresh blueberries at different times, the dressing and bananas should be added in just before serving although 1 hour chilling time is fine after you have prepared the salad I would not leave it in the fridge for hours or you may run the risk of the bananas darkening and make the apricot glaze well in advance to allow time to cool…

Servings 12-15

INGREDIENTS:

1 cup sugar

1 tablespoons cornstarch

2 (5-1/2 ounce) cans apricot nectar

1 teaspoon vanilla

4 cups small apricot balls

1 medium fresh pineapple, peeled and cut into chunks

1 quart fresh red strawberries, quartered

4 cups seedless red or green grapes

5 large bananas, sliced

INSTRUCTIONS:——————————————

In a microwave-safe bowl stir the sugar with cornstarch and apricot nectar until smooth; microwave uncovered on high heat for about 4-5 minutes or until slightly thickened (removing and stirring a few times).

Mix in the vanilla then refrigerate until cool.

In a large bowl combine the apricot balls with pineapple, strawberries, grapes and sliced bananas; drizzle the cooled glaze over and toss to coat.

Can refrigerate for about an hour before using.