Chicken-Pasta Salad

12 oz elbow macaroni
10 oz canned chicken
1 C frozen peas
1 C chopped tomatoes
1 C chopped cucumbers
1 C grated cheddar cheese
Salt and pepper to taste
1 C mayonnaise (or more- I use more because the DR likes really moist salads)

Cook pasta. Place frozen peas in the bottom of colander. When macaroni is cooked, pour over the peas in the colander. Run cold water over both until cool. Drain well. Put in large serving bowl. Add Chicken, tomatoes, cucumbers. In a separate bowl, season mayonnaise- make it a little saltier that you would think because it gets diluted in the salad. Right before serving, add the mayo dressing and the grated cheese.

Green Leaf Lettuce Salad

Crumbled Feta Cheese- 1 sq pkg
1/4 purple onion, thin sliced
1/2 C sliced almonds
1 C grape tomato halves
1 Avocado- peeled and diced
1 head green leaf lettuce- torn to bite sized pieces.

Combine all and toss lightly-
serve with dressing of choice-

J-Harris

Spinach Salad

Spinach Salad


1 bag of spinach
half a bag of original Craisins
5-6 mushrooms- sliced ( or to taste)
1 - cups of SLIVERED Almonds

Serve with ranch, or my personal favorite- poppy seed dressing-

This one is great for when you have a food assignment on the road- no individual prep if you use the pre-sliced mushrooms-

Hawaiian Coleslaw times Two

Hawaiian Cole Slaw

2 C. head cabbage – shredded
½ C. celery – chopped
⅔ C. fresh pineapple – diced
2 TBS mayonnaise
⅛ tsp. salt
1 TBS fresh pineapple juice

Mix all ingredients together. Serve cold. This is a good dish to serve with barbecued fish.



Hawaiian Cole Slaw II

1 small head of cabbage (red or white)
3 or 4 TBL mayonnaise
1 (12-ounce) can crushed pineapple (can substitute pineapple tidbits)

Slice cabbage very thin and cut into ½ inch pieces. Place in bowl. Add pineapple and enough mayonnaise to moisten. Refrigerate and serve cold.

Pepper-Pasta Salad

1 Red Bell Pepper-diced

2 Tomatoes-diced

1 Cucumber-diced

1 Green Bell Pepper-diced

Mushrooms (optional)diced

Avocado (optional)diced

Thin Spaghetti

Small Twisted pasta (I used to use jiffies but I can't find them any more- so I use rotini but I don't like it as well update- there is a thin spiral pasta called quick cooks that just came out and they are just like the jiffies)

Chicken Breast- cooked and diced

1 - 2 bottles of Kraft Free Zesty Italian Dressing



Cook Chicken in frying pan until cooked through. After dicing all the vegetables, put them in a very large bowl. Cook noodles acording to package- this is a variable- because you need enough pasta to balance out the salad- but not too much- so I usually start with about 4 oz each, and I break the spaggetti into at least half or thirds in length before I cook it. After noodles are cooked, rinse with cold water. Shake off excess water and add to bowl with veggies and chicken.



Adding the dressing depends on when you are going to serve it. If it is going to be a little while, I will add some to keep it from sticking together, and then add more right before serving. The dressing is to taste- but it always takes more than one bottle, unless it is a huge bottle-



I don't use the mushrooms and avocado very often- because they will go mushy in the leftover salad- plus I don't like avocado at all but the DR does. You could just have some in a separate bowl for those who want to have them, and then it wouldn't mush in the salad. You can also leave out the chicken if you want- but it makes a full meal salad, perfect for the hot summer-