Bacon Feta Salad

1 pkg. Spring Greens (or your favorite greens mixture)
1 carrot, diced
3 celery stalks, diced
1/2 seedless cucumber, sliced
1/4 red onion, sliced
handful of cherry/small heirloom tomatoes (you could dice a large tomato as well)
1/4 c. Craisins (dried cranberries)
chopped pecans/walnuts
4 oz. crumbled feta cheese (I use the basil tomato feta)
6 slices of bacon, cooked and crumbled (omit for veggie version)
croutons

Toss it all together and serve fresh!  I like to use a blueberry pomegranate or balsamic dressing, but just about any type of dressing would be delicious.

I came of with this one on my own!

Pizza Pasta Salad

16 oz. cooked pasta

1 pint grape tomatoes, halved (or three large tomatoes, diced)

8 oz. pepperoni, quartered

2 green bell peppers, diced

1/2 large red onion, diced

8 oz. mushrooms, diced

8 oz. Mozzarella balls, quartered (or 8 oz. shredded Mozzarella)

1 small can sliced olives

Italian dressing

shredded Parmesan cheese

Combine chilled pasta with Italian dressing (just enough to coat the noodles). Add the rest of the ingredients, toss, and serve chilled.

This recipe's mine, but it's pretty similar to MANY out there!

Strawberry Salad

**ignore my crappy phone picture**

SALAD:
Mixed Greens
Spinach
red pepper, sliced into strips
1/4 red onion, sliced into strips
1 c. sugared, slivered almonds
1 c. shredded Parmesan cheese
2 c. strawberries, sliced

DRESSING:
1/2 c. red wine vinegar
1/2 t. dry mustard
1 t. salt
1/3 c. sugar
1/2 c. strawberry jam
3/4 c. vegetable oil

Toss salad ingredients. Mix dressing and pour over salad. Toss and serve.

Recipe from Janelle Warby.

Cold Salad Stuffed Peppers

2 cans tuna/chicken, drained
2 stalks celery, diced
1/2 c. grapes, halved
1/2 c. shredded cheddar
1/3 c. Mayo
salt & pepper to taste
2 bell peppers, seeded & halved

Combine meat, celery, grapes, cheese, and Mayo in bowl. Season with salt and pepper. Divide evenly into the halved peppers.

Recipe from Incredibly Easy Weeknight Meals.

Bok Choy Pasta Salad

4 heads Baby Bok Choy OR 1-2 heads Large Bok Choy
1 bundle cilantro
12 oz (or more) Pasta--Penne/Bow-tie work well
2+ chicken breasts grilled and diced (for veggie variation, omit chicken)
2 large tomatoes diced
1/4 c. olive oil

Dressing:
1/4 c. olive oil
1/4 c. rice vinegar
1 TB. sugar

Cook pasta, drain and toss with 1/4 c. olive oil to keep moist. While pasta is cooking, clean and chop cilantro. Toss with pasta. Chop bok choy and pour dressing over it; let it marinate at room temperature for as long as you can stand it (hopefully about one hour!). Pasta mixture can be chilled while the bok choy marinates. Mix bok choy and pasta. Add diced tomatoes and diced chicken. Enjoy!

Recipe from Julie Mickelson.

Cafe Rio Salad Dressing

1 pkg. Hidden Valley Ranch dry dressing mix
1 c. Mayo
2 tomatillos, cored & diced
1/2 bunch of cilantro
1 clove garlic, minced
juice of one lime
1 jalapeño to taste
1/2-1 c. milk or sour cream (milk will make it thinner, sour cream will thicken)

Put it all in the blender and blend! Use the other half of the cilantro to make pico with tomatoes and onions.

Recipe found online.

Tortellini Toss

1 1/4 c. tortellini (cheese works well)
8 cherry tomatoes, halved
1/4 c. chopped green onions
6 oz. artichoke hearts, chopped
1/4 c. creamy Italian dressing

Cook tortellini according to package directions; drain and rinse. Place in bowl and add tomatoes, onions, artichokes, and salad dressing. Toss and refrigerate until serving.

Recipe from 5 Ingredient Favorites

Grammy's Chicken Salad

SALAD:
2 c. chicken, cooked/diced
2 TB. sesame seeds

2 TB. Slivered almonds
1/2 head chopped green cabbage
2 green onions, chopped
1 pkg. crushed Ramen noodles (use the chicken flavor)

DRESSING:
1 pkg. chicken Ramen flavor
1 TB. sugar
1/2 c. oil (olive or veggie)
1 t. salt
1/2 t. pepper
3 TB. seasoned rice vinegar

Mix salad ingredients together. Mix dressing, pour over salad, and toss. Can be served fresh, or after over-night refrigeration.

Recipe from the World's Greatest Grammy--Marilyn!

Santa Rosa Valley Salad

I 

• 1 Box seasoned long grain and wild rice mix (like Uncle Ben’s)
• 1 Chicken breast, cooked and diced OR 1 can of cooked chicken meat (omit easily for veggie version)
• 4 Green onions, chopped
• 1 can artichoke hearts, chopped
• 1 (red/yellow/orange) bell pepper, diced
• 3 oz. Chinese pea pods, ends removed
• 1 C. Chopped pecans, toasted
• 1 C. cherry/grape tomatoes

Dressing:
• 2 Cloves garlic, minced
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1/3 C. Seasoned rice vinegar
• 1/2 C. Vegetable oil

Combine dressing in blender. Cover and refrigerate. Cook rice according to package directions. Mix with all salad ingredients except pecans. Combine with dressing and refrigerate 2-4 hours or up to 24 hours. Before serving, add pecans.

Recipe adapted from Cousin Annie