Chinese Chicken Salad

Salad:
1 head of lettuce
3 chicken breasts (pre-cooked)
1/4 tsp. ground ginger
1/2 c. slivered almonds
1/4 c. sesame seeds
2 green onions
4 oz. rice stick

Dressing:
4 T. sugar
4 T. vinegar
2 tsp. salt
1/2 tsp. pepper
1/2 c. oil

Shred lettuce and place in bowl. In pre-heated wok, cook rice sticks. Stir fry chicken, onions, almonds, and sesame seeds for one minute. Put stir fry over lettuce. In separate pan, heat sugar, vinegar, salt and pepper. Cook til sugar is desolved. Pour in oil to dressing mixture. Stir. Pour over salad. Mix well.

Cranberry Spinach Salad

Dressing:
1/2 c. canola oil
2 Tbs. red wine vinegar
1/2 tsp. salt
1/4 c. sugar
1/8 tsp. dry mustard

Salad:
1/2 Spring mix (Costco) or spinach
1/2 c. feta cheese
1/2 c. toasted pecans or almonds
3/4 c. dried cranberries
2 c. fuji apples

Whisk dressing ingredients until thick. Pour over salad, toss and enjoy.

McKenzie, Mary Anna and I went back east to visit our friends in Virginia. They made this salad and we fell in love!!!

Grandma's Salad

Every Thanksgiving that I spent with my Grandma Lillian (almost all of them until I left home)she made her famous frozen salad. We loved it - of course we did, because it tastes like a dessert.

1 pt. sour cream
9 0z. can pineapple, crushed
1 banana
1/4 c nuts
1/4 c maraschino cherries, sliced
3/4 sugar
2 T lemon juice
1/8 salt

Spoon sour cream in bowl. Drain juice from pineapple. Add to bowl. Cut up bananas; add to bowl. Chop nuts and add. Slice cherries and add. Measure 3/4 c sugar and squeeze lemon to make 2 T. Add to bowl. Add salt and mix everything. Put in bread loaf pan and freeze. Set frozen salad out for a little bit prior to serving so the edges can melt and it can easily come out of pan onto a plate. Slice like bread.

Shrimp Macaroni Salad by Pete and Colleen

2 c. cooked shell macaroni, cooled in cold water

8 hard boiled eggs, peeled and diced

2 sweet or dill pickles, diced

1/2 tsp. garlic salt

2 Tbs prepared mustard

1/4 c milk

1/4 c pickle juice

1/2 - 1 c mayonnaise

1/2 tsp celery salt or Bon Apatite

salt and pepper to taste

1 can drained small shrimp

Mix all ingredients together in a bowl, adding the eggs and shrimp last. Mix lightly and serve.