Cabbage Salad

1 head cabbage

6 pieces cooked bacon, crumbled

1/2c vegitable oil

3T vinegar

1 bag crushed ramen noodles

1 ramen seasoning pack

1/2c sliced almonds

2T sugar

Chop cabbage.  Add uncooked noodles to cabbage.

Combine oil, sugar, vinegar and seasoning packet.  mix into cabbage.mix in bacon and almonds and serve.

bumping for the recipe book

Guacamole Salad (Old Style)

• 3            Ripe Avocadoes
• 2            Limes
•               Celery Salt
•               Pimento (in jar)
•               Green Taco Sauce

Remove pits from avocadoes but set aside. Mash avocadoes to a smooth consistency and add juice from the limes. Stir in evenly and add celery salt and taco sauce to taste. Add half a jar of the pimento and stir in lightly. When thru, place avocado pits back in the mix to slow blackening. Chopped black olives  or green onions can be used as well and/or a dusting of garlic powder.  Great as a side dish, on hamburgers or with tortilla chips.

Sherry;

caught up to here.

Carolyn

just made this recipe this weekend - very good!!

adapted from BHG America's Best-Loved Community Recipes, Vol II

Broccoli Salad

• 6 cups chopped fresh broccoli or loose-pack frozen cut broccoli (24 oz)
• 8 slices bacon, cooked crisp, drained and crumbled
• 1 cup pecan pieces
• ½ cup raisins
• ½ medium red onion, chopped
• ¾ cup salad dressing or mayonnaise
• 3 Tablespoons sugar
• 2 Tablespoons vinegar
•  
• In a large saucepan, cook the broccoli in a small amount of lightly salted boiling water for 5 to 7 minutes or until the broccoli is crisp-tender. Drain the broccoli; let cool. In a large bowl, combine the cooled broccoli, crumbled bacon, pecans, raisins, and red onion. In a small bowl, stir together the salad dressing or mayonnaise, sugar and vinegar until well mixed. Pour the dressing over the broccoli mixture; toss to coat the vegetables with the dressing. Cover and chill the salad for 2 to 24 hours. Stir the salad before serving.
•  
• Nutrition Analysis (per serving): calories 277 / Cholestorol 11 mg / Carbohydrates 23 g / Protein 6 g / Sodium 281 mg / Fat 20 g (Saturated Fat 3 g) / Potassium 413 mg.
•  
• I don't add the pecans, but would like to add sunflower seeds next time around.

Sherry got rec. to this point. c

Strawberry Orange Chicken Salad

Dressing:

½ cup strawberry syrup (like Smucker’s strawberry pancake syrup)

2 tablespoons red wine vinegar

Salad:

8 cups mixed salad greens

1 ½  cups sliced, cooked chicken, cut into strips (optional)

1 1/3 cups sliced or halved fresh strawberries

2 oranges, peeled, seeded, cut up OR canned mandarin oranges, drained

Canned pineapple tidbits, drained (optional)

Sliced almonds, for garnish (optional)

In small bowl or shaker container, combine dressing ingredients, mix or shake well. In medium to large bowl, combine salad ingredients. Toss well. Spoon salad onto serving plates; drizzle with dressing and top with almonds. Makes 4 servings.

Note: Two chicken breasts (4 chicken breast halves) will yield about the right amount of chicken for this recipe. Turkey or canned tuna could be substituted.

Sherry; recipes col. to here. c