Easy Pasta Salad

Easy Pasta Salad
1/2 package salad noodles, cooked
1-2 Tbsp. mayonnaise
1 -2 squirts of mustard
1/2 can olives, sliced
1 bunch green onions, sliced
salt and pepper to taste

Combine all ingredients to hot pasta, stir thoroughly. Refrigerate until cool. Serve cold as a side dish or over green salad leaves with hard boiled eggs.

Cherry Tomato Salad

1. In a medium bowl, whisk together 2 Tbsp red-wine vinegar. 1 Tbsp. olive oil, 1/2 tsp. salt and 1/8 tsp. pepper until combined and thickened.

2. Add 2 pints halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, and 2 Tbsp finely chopped fresh parsley; toss to combine all ingredients.

Martie's Broccoli Salad

This is one of my favorite recipe's from Colin's Mom, Martie!

10 slices bacon
1/4 cup red onions
1/2 cup raisins
1 head of broccoli, in pieces
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 cup sunflower seeds
1cup mayonnaise

1. Bacon: cook, drain, crumble, set aside.
2. Medium bowl: broccoli, onions, raisins.
3. Small bowl: vinegar, sugar, mayonnaise
4. Pour dressing over broccoli and mix and stir.
5. Chill for 2 hours minimum
6. Before serving toss with bacon and sunflower seeds.

Winnie's Sour Cream Salad

1 cup pineapple chunks
1 cup tangerines
1 cup coconut
1 cup marshmallows
1 cup sour cream.

Drain fruits well. Combine ingredients and chill overnight.

Quick Strawberry Salad

1 (6 oz.) large raspberry gelatin
2 (10 oz.) package frozen strawberries
1/2 pt. commercial sour cream

Dissolve gelatin in 1 1/2 cups boiling water. Add frozen berries and cool till it starts to set. Pour 1/2 of the mixture into 8 or 9 inch pan. Spread sour cream over it. Add rest of gelatin mixture and sour cream.

Christmas Jello Salad

Dissolve one package lemon jello in 1 2/3 cups water. Let set until partially thickened. Mix inlarge package (8 oz.) cream cheese, #2 can crushed (and drained) pineapple. Whip 1/2 pt. whipped cream, fold in 8 oz. marshmallows. Mix with above. Dissolve 2 packages of lime or cherry jello in 3 cups water. Cool until slightly jelled. Pour over above and chill.

*Serves about 12

Macaroni Buffet Salad

Ingredients
Horseradish dressing (see recipe)
1 lb package elbow macaroni
2 1 lb (4 oz) cans pineapple chunks
8 slices bacon
2 cups thinly sliced celery
1/3 cup sliced green onion
1/2 cup chopped green pepper
Crisp lettuce
Dairy sour cream (or yogurt)

Directions
Prepare horseradish dressing and set aside. Cook macaroni in boiling salted water as package directs; drain well. Drain pineapple chunks, and comine with macaroni and horseradish dressing. Cover and chill several hours to blend flavors.

Cook bacon until crisp, drain well and crumble coarsely, reserving a few pieces for garnish. Combine marinated macaroni mixture, crumbled bacon, celery, onion, and green pepper and mix well. Turn into lettuce lined salad bowl and garnish with the reserved bacon. Serve with sour cream or yogurt.

Sour Kraut Salad

Ingredients
1 3lb can Bavarian Kraut
1 cup finely chopped celery
1 cup finely chopped onions
1 small jar pimentoes or red bell pepper
1 green pepper
1 1/2 cups sugar
1/3 cup vinegar

Directions
Mix Well, Pour over.

*Recipe from Eula

Turkey Pasta Salad

Ingredients:
2 cans (5 oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced red onion
cooked spaghetti

Directions
1. In large bowl, combine turkey, dressing, and vegetables. Toss gently to coat. Cover. Refridgerate until serving time.

2. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.

*Makes 7 cups or 5 servings
*Sounds like you could do this with leftover turkey after thanksgiving as well, or with chicken.