A New Kind of Pico De Gallo

1/2 cup lime juice
chopped garlic (to taste)
1/2 jalapeno (or to taste)
Blend these first three ingredients in a blender and set aside for the dressing.

1/2 to 3/4 Head of cabbage chopped bite size.
1 Onion, chopped fine
2-3 tomatos,chopped (optional)
1/2 to 1 bunch cilantro, chopped fine
Toss these in a large salad bowl and add the dressing, toss together.

Serve with 16 oz. softened cream cheese and plain taco chips. Dip chip into cream cheese, scoop some pico de gallo on top and enjoy!

-Missy Earl

Cabbage Salad

chopped cabbage
crushed pineapple
1/4 c of pineapple juice from the can
raisins
apples, cut in chunks
sugar
chopped walnuts or slivered almonds
mayo and/or miracle whip

-Jill Zinn

Spinach/Romaine Salad

1/4 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
2 Tbs sugar-free strawberry preserves
freshly ground black pepper to taste
3 1/2 cups torn fresh spinach
3 1/2 cups romaine lettuce leaves
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
1/2 small red onion, thinly sliced
1/2 cup plain mini shredded wheat cereal biscuits
1 ripe avocado, sliced

In a small bowl, whisk together olive oil, balsamic vinegar, sugar-free strawberry preserves, and black pepper. In a large bowl, toss together spinach, lettuce, walnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.

I discovered this recipe while looking for a new way to use my ripe avocados. It was delicious! I didn't even chop the walnuts and I threw in extra walnuts, avocados and shredded wheat.

Overnight Layered Green Salad

1 medium head of lettuce, shredded
1/2 c. green onions, chopped
1 8 oz can water chestnuts, drained and sliced
1 c. celery, sliced
5 oz. frozen baby peas
1/3 c. parmesan cheese, grated
1 pkg. bacon, fried and crumbled
4 hard boiled eggs, grated
2 medium tomatoes, cut in wedges

Dressing:
1 c. miracle whip
1 c. mayo
1/4 tsp. salt
1 Tbs. sugar
1/8 tsp. garlic powder

I a large bowl layer lettuce and vegetables (except for tomatoes) a couple of times.
Mix together dressing and spread evenly on top of salad.
Sprinkle on parmesan cheese
Cover and refrigerate overnight.
Before serving top with grated eggs, crumbled bacon and tomato wedges.

Broccoli and Craisins Salad

Dressing:
1 c. sugar
2 tsp. salt
2 Tbls. poppy seed
1 1/2 c. oil
3/4 c. rice vinegar
2 Tbls. mustard
1 med onion, chopped fine

Salad:
Fresh broccoli
craisins
walnuts, almonds or pecans

The dressing makes quite a bit. I have not cut down the amounts from the original recipe that I got from my grandma Hancock. I just make the salad as big as I need and use as much dressing as I like and refrigerate the rest. The dressing is good to keep and use for about two weeks. So Good!

Oriental Salad

1/2 Head cabbage, chopped fine
2 gr. onions, chopped
2 Tbs. sesame seeds
1 boiled chicken breast, diced

Mix all together. Before serving add 1 pkg. dry Top Ramen Noodles, broken up.

Dressing:
2 Tbls. sugar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. accent
1/2 tsp. pepper
3 Tbls. vinegar