Anabelle's Potato Salad (with gluten-free option) - Annabelle A.

5 pounds white rose potatoes, boiled, peeled, and cut up
6 large sweet pickles, diced
1 medium brown onion, diced
6 large eggs, hard boiled and sliced
3 large ribs of celery, diced
2 - 2.25oz cans sliced olives
1 pint mayonnaise
3 T sweet pickle juice
2 rounded teaspoons mustart
salt
pepper
paprika

In a large bow, combine potatoes, pickles, onion, eggs, celery, and olives. In a medium bowl, combine mayonnaise, sweet pickle juice, mustard, salt to taste, and pepper to taste. Pour dressing over potato mixture and stir to combine. Pour into serving bowl and sprinkle with paprika.

For special occasions, either prepare one extra egg or reserve one and garnish salad with egg slices. Can also reserve some of the olive slices for garnish.

For gluten-free salad, use the following:
Use French's Mustard, Gluten-free olives and Best Foods Mayonnaise. Substitute the sweet pickles and juice with one 10 oz. (approx.) jar of Del Monte Sweet Pickle Relish. Squeeze out the juice for the dressing.

CHICKEN SALAD SANDWICHES

Here is the yummy recipe for Debbie Robinson's Chicken Salad Sandwiches that was served at Heidi's reception.

4 c. chicken, cooked and cubed

1 c. celery, sliced

1 c. seedless green grapes, halved

1 c. seedless red grapes, halved

¼ c. dried apricots, chopped

¼ c. green onions, sliced

¾ c. mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

½ tsp. salt

1/8 tsp. pepper

1 head romaine lettuce, chopped

Recipe makes 12 sandwiches.

Chili Cornbread Salad (Jill Walker)

From the Recipe Shoebox.

The ingredients:
1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix

1 can (4-oz) chopped green chilies

1/8 tsp. oregano

1/8 tsp. cumin

1 cup mayonnaise

1 cup sour cream

1 envelope ranch dressing mix

2 cans (15-oz. each) pinto or kidney beans, rinsed, dried

2 cans (15-1/4 oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 large green pepper, chopped

1 bunch green onions, chopped

10 bacon strips, crumbled

2 cups cheddar cheese, shredded

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan.  Bake at 400 degrees for 25 minutes.  

In a bowl combine mayonnaise, sour cream, and dressing mix.  In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.  

Crumble 1/2 of cornbread into 9X13" pan.  Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture.  Repeat layers.  Refrigerate 2 hours.   Serve with a fruit salad and corn bread.   Makes 8-10 main dish servings.

Chicken Spinach Pasta Salad - Julie Vistaunet

½ c. olive oil

¾ c. sesame seeds

1 c. soy sauce

1 c. white wine vinegar

5-7 T sugar

24 oz. rotella pasta

10 green onions

4-6 boneless, skinless, chicken breasts

10-20 oz spinach

parsley

Boil chicken and noodles. Cut up chicken, green onion, and spinach. Roast sesame seeds in half of olive oil. Combine remainder of olive oil, sesame seeds, soy sauce, vinegar, and sugar. Put chicken, noodles, and green onion in bowl with half of sesame seed mixture. Let sit for 10 min. Stir in spinach. Pour remaining mixture into salad and sprinkle parsley on top.

Sesame Mandarin Quinoa Salad

1 Cup uncooked quinoa

1/3 Cup Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon sugar substitute, like splenda or something similar

2 Tablespoons sesame oil

Pinch of kosher salt and fresh cracked pepper

1/2 Cup sweet peppers, chopped

1/4 Cup chopped green onions, the green part

1/4 Cup fresh parsley, chopped

1/4 Cup crumbled feta cheese

1 Cup mandarin oranges

1. Prepare quinoa according to package directions. Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

4 servings

Noodle Salad

Ingredients:

Tri Color Noodles

Italian Dressing

Sliced Olives

Chunked Summer Sausage

Shredded Cheddar Cheese

Parmesan Cheese

Anything else that sounds good

Directions:

Boil the noodles and drain. Add everything else and mix. Chill for a few hours, taste and add more dressing as needed as the noodles will suck it up!

Cheese Tortellini Salad with Roasted Vegetables - Lisa Dunn

(Ashley Smith's recipe)

Roasted Vegetables

2 medium zucchinis – diced

2 medium red peppers – julienned

2 medium yellow peppers – julienned

1 bunch asparagus – cut into 1 inch pieces

1 medium onion – cut into thin crescents

1-2 Tbls olive oil

(or other vegetables that may be in season)

Toss the vegetables with oil and stir fry (or roast in a 425 degree oven) until tender, about 15-20 minutes. Allow all vegetables to cool.

Optional:

1 – 2 cups cooked Chicken breast – chopped

Tortellini

2 lbs. cheese tortellini

In a large sauce pan over medium heat, cook tortellini in boiling, salted water according to package directions and drain.

Salad

1 cup frozen peas

1 cup marinated artichoke hearts

Salt and pepper to taste

Dress with a creamy herbed dressing or Italian Vinaigrette. I like Newman’s Own Light Balsamic Vinaigrette and a little Carini’s Creamy Italian.

Can be served chilled or at room temperature.

Chicken Picnic Salad - Kristi Bennion

3 cups chicken, cooked and diced
6 ounces rotelli pasta, cooked as per package directions
6 cups spinach
1 cup salted cashews
1 red pepper, diced
1/2 bunch green onions
1/2 cup Salad oil
1/3 cup soy sauce
1/3 cup rice vinegar
2 teaspoon ginger
1/2 teaspoon pepper

Cook chicken and dice. Cook pasta. Mix chicken, pasta, spinach, cashews, pepper, and green onion. To prepare dressing, mix salad oil, soy sauce, rice vinegar, ginger, and pepper. Toss with dressing when ready to serve.

Oriental Chicken Slaw

This fabulous salad was also served at 2009 Stake Womens Conference.

Prep time: 20 minutes
Chill: 2-24 hours

1/2 c salad oil
1/2 c rice vinegar
1/4 c sugar
1/4 t crushed red pepper
2 3-oz packages chicken-flavor ramen noodles
4 c finely chopped cooked chicken
4 c packaged shredded cabbage with carrot (coleslaw mix)
3/4 c sliced almonds, toasted
1/2 c sliced green onions

For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.

In a large saucepan, cook ramen noodles in boiling water for 2-3 minutes or until tender; drain. Transfer noodles to a large bowl. Pour 1/4 c of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2-24 hours.

Serves 8. Nutrition facts per serving:

470 calories; 30 g total fat; 445 mg sodium; 24 g carbo; 2 g fiber; 26 g protein

Ginger-Chicken Pasta Salad

This delicious salad was served at the 2009 Stake Womens Conference.

Prep time: 35 minutes
Chill: 4 - 24 hours

8 oz dried rotini or small bow ties
1 1/2 c snow peas, tips and strings removed
3 T salad oil
3 T rice vinegar
2 T sugar
2 T soy sauce
1 1/2 t grated fresh ginger
1/2 t crushed red pepper
2 c bite-size strips cooked chicken
1 1/2 c yellow and/0r red sweet pepper strips
3/4 c thinly sliced radishes
1/2 c bias-sliced green onions
3 T snipped fresh cilantro or parsley
1/2 c chopped peanuts

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, cook snow peas in boiling water for 30 seconds. Drain; rinse with cold water. Cover and chill until serving time.

For dressing, in a screw-top jar combine oil, vinegar, sugar, soy sauce, ginger, and crushed red pepper. Cover and shake well.

In a very large bowl combine cooked pasta, chicken, sweet pepper strips, radishes, green onions, and cilantro. Add dressing; toss gently to coat. Cover and chill for 4 to 24 hours.

Just before serving, add pea pods to salad; toss to mix and coat with dressing. Sprinkle salad with peanuts.

Serves 6. Nutrition facts per serving:

484 calories, 20 g total fat, 50 mg cholesterol, 492 mg sodium, 48 g carbs, 5 g fiber; 28 g protein