Chinese Cabbage Salad

Submitted by: Erica Williams

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1 chicken breast, cooked and shredded (optional)
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. Stir often to avoid over cooking.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Jerk Chicken Salad

Submitted by: Stephanie Maxfield

1 tablespoon garlic oil or olive oil
1 tablespoon Jamaican Jerk rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 (15 ounce) can black beans, drained
6 slices bacon, cooked and crumbled

Dressing:
2 limes
1/3 cup reduced-fat mayo
2 tablespoons pineapple preserves

Whisk together oil and jerk rub. Place tenders in mix and coat well, set aside. Peel pineapple and cut in half lengthwise. Reserve half for another use. Cut remaining in half lengthwise and remove core. Slice crosswise into 1/4 inch slices. Heat grill pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once, remove from pan. Cut chicken into bite-size pieces, set chicken and pineapple aside. Thinly slice bell pepper and green onions. Chop lettuce, set vegetables aside. Drain and rinse beans, set aside. For dressing, zest one lime. Juice both limes into bowl. Add lime zest, mayo and pineapple preserves to bowl, mix well. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yields: 6 servings

For a kid friendly version replace the lettuce with 1 pound cooked Rotini pasta. After draining, toss with 2 Tablespoons vegetable oil, add remaining ingredients, drizzle with dressing and toss gently.

Spaghetti Salad

Submitted by: Ashley Garback

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced (optional)
2 tomatoes, chopped

Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours.

Frito Salad

Submitted by: Misty Sullivan

1 med. bottle Catalina dressing
1 can dark kidney beans
1 bundle of green onions chopped
1 green pepper chopped
4-5 tomatoes diced
Med. bag of Frito chips (not crunched)
1 cup shredded cheddar cheese

Mix and Serve.

Strawberry Spinach Salad

Submitted by: Ann Deakin

1 bunch fresh spinach leaves
10 large strawberries, sliced
1/2 cup Craisins
Brianna's Blush Wine Vinaigrette

Combine salad ingredients. Just before serving toss salad with desired amount of salad dressing. Enjoy!

Dilled Cucumber Slices

Submitted by: Robyn Hinderman

1 large cucumber, peeled if desired & sliced thin
1 medium onion, sliced thin & separated into rings
1/2 cup white sugar
1/4 cup water
1 teaspoon salt
Pepper to taste
1/2 teaspoon dill seed (not dill weed)

Put sliced cucumber and onion rings in a medium sized bowl. Combine remaining ingredients in a small saucepan. Heat, stirring constantly, until the mixture comes to a boil. Pour over the cucumber and onion slices. Cover and refrigerate at least two hours (1/2 day or over night is best) to season and blend the flavors.

Tropical Salad with Pineapple Vinaigrette

We have had so many requests for this yummy salad that was served at our Enrichment Luau in June, so here it is:

1 head romaine lettuce, chopped
1 cup diced fresh pineapple
½ cup Macadamia nuts, chopped
3 green onions, chopped
¼ cup flaked coconut, toasted

Whisk together in a small bowl:
3 Tablespoons frozen pineapple juice concentrate
1 ½ Tablespoons water
2 Tablespoons cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
Then slowly whisk in:
¼ cup extra virgin olive oil

Toss salad ingredients together with desired amount of dressing and enjoy!

Pretzel Salad

Submitted by: Liz Francom

2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
4 tbsp. drained, crushed pineapple
1 med. container Cool Whip
1 lg. pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. raspberries

1st layer: Mix 2 cups crushed pretzels, 3 tablespoons sugar, and butter. Press into 9 x 13 glass dish. Bake at 400 degrees for 8 minutes. Let this completely cool before adding second layer.

2nd layer: Mix cream cheese, 1 cup sugar, 4 tablespoons drained crushed pineapple. Fold in 1 medium container Cool Whip. Add to pretzel crust.

3rd layer: Dissolve 1 large raspberry Jello in 2 cups boiling water. Add 2 (10 ounce) packages raspberries. Place in refrigerator 10 minutes or so that it is cool enough not to disturb the second layer when added. Refrigerate.

Best if served same day it is made.

Christmas Party Salad

Submitted by: Erica Williams

By popular demand! This salad went like crazy at our 2007 Enrichment Christmas Dinner. This easy to make salad is sure to be a hit any time of year.

1 head romaine lettuce, cut- or one bag romaine lettuce
1 bag spinach
1 bag coleslaw
1 bag craisins
1 can honey roasted peanuts
1 bottle Briannas' Rich Poppy Seed salad dressing

Toss everything together and serve.