Potato Salad

2 lbs Potatoes (6 medium)
1/4 cup chopped onion
3 eggs, hard boiled and sliced
1 tsp salt
dash pepper
1/4 cup Italian Dressing
1/2 cup Miracle Whip salad dressing
1/2 cup celery


Wash Potatoes, peel and cut in half. Put in salted water.  Cover and boil until you can easily stab them with a fork, but not mushy.  Cool completely and cut into chunks.  Combine with onion, salt, pepper and Italian Dressing.  Refrigerate for 2 hours. (I've skipped this and done it all at once.) Stir in miracle whip, celery and eggs.  Refrigerate.

Apple Cranberry Slaw

Ingredients:
One 12-oz. bag (4 cups) dry broccoli cole slaw
1 large Fuji apple, cored and chopped
1/2 cup sweetened dried cranberries, chopped
1/4 cup All Natural Almond Accents Honey Roasted Flavored Sliced Almonds
1/4 cup jellied cranberry sauce
2 tbsp. fat-free mayonnaise
2 tsp. honey mustard
2 tbsp. balsamic vinegar
Dash salt, or more to taste
Dash black pepper, or more to taste

Directions:
In a large bowl, combine slaw, apple, dried cranberries, and almonds. Toss to mix and set aside.

To make the dressing, combine cranberry sauce, mayo, and honey mustard in a small bowl. Stir until smooth. Add vinegar, salt, pepper, and 2 tbsp. water. Mix well.

Add dressing to the large bowl and mix thoroughly. Chill or serve immediately. If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 5 SERVINGS

PER SERVING (1/5th of recipe, about 1 cup): 151 calories, 3g fat, 118mg sodium, 30.5g carbs, 5.25g fiber, 21g sugars, 2.5g protein

Spinach Salad and Dressing

I got this recipe from "The Essential Mormon Cookbook" I just added a couple things. It is so good!

1 bag baby leaf spinach

1 bag lettuce
1/2 cup toasted slivered almonds

1/2 cup chow mein noodles

2 cups fresh mushrooms

2 small cans mandarin oranges (drain and rinse)

Dressing: (I can't say it is healthy but it is tasty!)

2/3 cup vinegar

1 1/2 cups sugar

2 Tablespoons chopped onion

1 teaspoon dry mustard

2 teaspoons salt

1 1/2 cups oil

Mix all ingredients, except oil, in blender. Add oil slowly while still blending. Once it is mixed you can keep it for 3 weeks in the refrigerator.

Add dressing to salad right before serving, top with the chow mein noodles and almonds.

I use about 1/3 of the dressing for this salad.

Mom's Fruit Salad

This is my version of Mom's fruit salad.

2 cans Fruit Cocktail, don't drain (I use the kind in juice, not heavy syrup)

1 can mandarin oranges, drained

1 box Banana Cream Pudding (3.4 oz.)

1 cup grapes

2 bananas, sliced

Mix Fruit Cocktail, mandarin oranges and the box of pudding together in bowl. Add grapes and refrigerate. Add the bananas right before serving(so they don't go brown).

Easy. Serves 4-6

Nutrition Facts :
1 Serving

Calories 157
Total Fat 0g
Cholesterol 0mg
Sodium 255mg
Total Carbohydrate 39g
Dietary Fiber 1g
Sugars 34g
Protein 0g

Mandarin Cookie Salad

2 cups cold buttermilk
1 (5.1 oz) package instant vanilla pudding mix
1 (12 oz) container frozen whipped topping, thawed
2 (11 0z each) cans mandarin oranges, drained
1 (11.5 oz) package fudge striped shortbread cookies, coarsely crushed

In a bowl, whisk the buttermilk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and oranges. Cover and refrigerate until serving. Fold in crushed cookies.

SUMMER TORTELLINI SALAD

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese


Cook tortellini according to package directions; drain and rinse under cold running water. Add vegetables to tortellini. Pour salad dressing over salad and add Parmesan cheese. Mix gently. Cover; refrigerate at least 2 hours before serving.

I usually double or even triple this recipe!

MEXICAN CHOPPED CHICKEN SALAD

6 Cups shredded lettuce
3 Cups tortilla chips crushed
2 Cups cooked cubed chicken
1 1/2 Cups canned kidney beans, drained and rinsed
1/2 -1 Cup ranch dressing
1/2 C shredded cheddar cheese
2 tsp Mexican seasoning
Tomatoes and olives for garnish

Combine all ingredients in large bowl. Garnish with tomatoes and olives, serve immediately, OR, combine everything but the lettuce and chips, and then just add those right before you serve. Otherwise, the chips get soggy and the lettuce goes limp.

APPLE GRAPE CHICKEN SALAD

2 C. Large shell noodles, cooked according to pkg directions
4 C. diced cooked chicken
2C. diced celery
1 Lg can pineapple tidbits, drained
2 C. chopped apples
2 C. sliced grapes
-dressing-
1 C. Mayonaise (not Miracle Whip)
1 C. Kraft coleslaw dressing
1/2 tsp, grated yellow onion

1 1/2 C. cashews for garnish

In a large bowl combine noodles, chicken, celery, pineapple, apples and grapes. In a small bowl stir together the dressing and pour over the salad. Refrigerate for 2 hours before serving. Sprinkle with cashews right before serving.

Family favorite recipe for sure. Dumb name, but what else do you call it?!