Seven Layer Salad

1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)

8 medium radishes, thinly sliced

5 medium green onions, thinly sliced (5 tablespoons)

2 medium celery stalks, thinly sliced (1 cup)

12 slices bacon, crisply cooked and crumbled

1 package (10 ounces) frozen green peas, thawed

1 1/2 cups mayonnaise or salad dressing

1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)

Directions: Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Tangy Broccoli Salad

3/4 cup light miracle whip dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
6 cups of broccoli cut into florets
6 slices of bacon, cooked, crumbled
1 small red onion, chopped

Mix dressing, sugar and vinegar in a large bowl. Add remaining ingredients, mix lightly. Special extra: add 1/4 cup raisins just before serving.

Farmers' Market Pasta Salad

2 cups rotini pasta, cooked, drained
1 cup broccoli florets
1 cup carrot slices
1 cup halved cherry tomatoes
1/4 c green onion slices
1 container (16 oz) cottage cheese
1/2 cup ranch dressing

Toss rotini and vegetables in large bowl. Add cottage cheese and dressing, mix lightly.

Yummy Cherry Salad

1 Medium Cool Whip
1 Can Cherry Pie Filling
1 C Nuts, chopped
1/2 Pkg. Mini Marshmallows
1 8 oz. Sour Cream
1 Small pkg Coconut flaked
1 Can Condensed Milk
1 23 oz Can Pineapple Drained

Mix all together and store in fridge to set.

Raspberry Pretzel Salad

This is the salad that Grandma Beth asked if it was dessert. We like it so we had it for Thanksgiving Dinner. It is one that Mom found a while ago and we've had quite a few times. Sorry no picture...hopefully you remember the salad.

Raspberry Pretzel Salad

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8-ounce) package cream cheese
1 (8-ounce) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
2 (10-ounce) packages frozen raspberries or strawberries, undrained and slightly thawed
1 (15 1/4-ounce) can crushed pineapple, undrained

Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees F. Remove from oven and cool.

In large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Recipe comes from The Essential Mormon Cookbook.

Chicken Pasta Salad

This is the pasta salad that we had the other night for our family dinner. I’m sorry I don’t have a picture of it, but you all saw it, so hopefully you’ll remember it. We have made it with any kind of pasta, grapes and the pineapple. It also works well in pitas. You can also leave the chicken out.

Chicken Pasta Salad

1 8 ounce Faralle (bow tie macaroni)
1 8 ounce tri-colored spiral macaroni
1 cup cashews
2 cups red grapes sliced in half
2 cups chopped celery
1 small package raisins
2 chicken breasts cubed
3 green onions, chopped
1 can pineapple tidbits (drained)

Cook the pasta and drain well.
Cook the chicken thoroughly.
Then mix all ingredients together well.

COMBINE

1 16 ounce bottle Kraft coleslaw dressing
1 cup mayonnaise (Do not use salad dressing. It is not the same thing.)

Pour over salad.

Enjoy!

Black Bean Salad

This is a recipe that Scott found. It is actually really pretty good. We hope you enjoy it too.

Black Bean Salad

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeño, seeded and minced
4 tablespoons vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper

Mix all ingredients in a bowl and refrigerate for 1 hour.

Link to original recipe at the Food Network.