Jambalaya Salad

INGREDIENTS:
1 1/3 cups water
2/3 cup uncooked long-grain white rice
6 slices bacon
1 (6 ounce) can tiny shrimp, drained
1/2 cup cubed ham
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato
3/4 cup Italian-style salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 clove garlic, minced
1/4 teaspoon salt

DIRECTIONS:
1. In a medium saucepan, bring water to a boil. Stir in the rice.
Cover, reduce heat, and simmer 20 minutes.
2. While the rice is cooking, place bacon in a large, deep skillet
over medium-high heat. Cook until evenly brown.
Drain, cool, and crumble.
3. In a large bowl, mix the cooked rice, crumbled bacon, shrimp,
ham, bell pepper, celery, onion, and tomatoes.
4. Prepare the dressing by whisking together the salad dressing,
thyme, chili powder, garlic, and salt. Pour over rice mixture,
and toss to coat. Cover, and chill in the refrigerator until
serving. Serves 6.

Cole Slaw Dressing

Combine and whip together with wire whip.

Pineapple Boat Fruit Salad

Cut pineapple in half lengthwise. Dice pineapple and discard
hard core that runs through the center of pineapple.
Combine pineapple, strawberries, bananas, kiwi and
mandarin oranges together in a large bowl.
For dressing combine juice drained from mandarin oranges,
about one half cup, honey and lime juice together, shake well.
Pour over fruit and toss. Place in pineapple shells and sprinkle
with coconut and garnish with mint leaves.

Garden Pasta Salad

Cook pasta in large pot of boiling water until al dente.
Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes,
and onion together in large bowl. Combine cooled pasta and
vegetables together in large bowl. Pour Italian dressing over
mixture, add Parmesan cheese and mix well.
Chill for one hour before serving. Serves 9.

Garden Vegetable Salad

In a bowl, combine the tomatoes, green pepper and onion.
In a small saucepan, combine the vinegar, sugar, celery seed,
mustard and salt; bring to a boil. Boil for 1 minute.
Pour over vegetables. Let stand until mixture comes to
room temperature. Stir in the cucumber. Cover and refrigerate
for 2 hours or until chilled. Serves 6.

Healthy Garden Salad

In a large serving bowl, whisk together the red wine vinegar,
grapeseed oil, cilantro, lime juice, sugar, salt and garlic.
Set aside. Bring a large pot of lightly salted water to a boil.
Add the soybeans and boil for 3 minutes. Add corn to the
boiling water and continue cooking for 1 more minute.
Drain very well, and pour into the bowl with the dressing.
Gently mix in the cherry tomatoes, green onions and black beans.
Cover and refrigerate for at least 2 hours before serving to
chill and blend the flavors. Serves 8.

Caesar Salad

Place lettuce in a large salad bowl.
Combine next 6 (or 7 if you include the anchovy)
ingredients in a blender and blend until smooth.
Just before serving, drizzle dressing over salad
and top with croutons and cheese.

Curried Wild Rice Salad

Combine all ingredients together in a bowl and mix well.
Chill until ready to serve.

Frito Salad

Brown ground beef and onion in a skillet and drain. Add enchilada
sauce, chili powder and salt and pepper and simmer for 30 minutes.
Place about 1/4 cup Fritos in the bottom of a serving bowl and top
with meat mixture, cheese, lettuce, tomatoes and sour cream.

Awesome Ham Pasta Salad

8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced

1. Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, mix together the drained pasta, ham, peppers,
onion, pickles and tomatoes.
3. In a small bowl, whisk together the mayonnaise, sour cream,
beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup
of reserved pickle juice. Fold into the salad and toss gently until
evenly coated. Chill overnight to allow the flavors to blend.
Serve near room temperature. Serves 6.