1 1/2 cup chicken, cooked and cubed
1 cup pasta, uncooked (tricolor rotini makes this pretty)
1 cup tomato, chopped
1 cup green pepper,e chopped
1/4 cup red onion, chopped
Dressing:
1/2 cup miracle whip (do not use mayo)
1/4 cup grated parmesan cheese
1/2 tsp salt
2 tbsp milk
Combine chicken, pasta, tomato, green pepper, and red onion. Refrigerate overnight (or for several hours). Combine dressing ingredients and pour over salad several hours before serving and chill.
1 1/2 lbs ground beef
2 envelopes taco seasoning, divided
1 medium head of iceberg lettuce
1 package (14 1/2oz) nacho tortilla chips, coursely crushed
2 pints grape tomatoes, halved
2 cans (16oz each) kidney beans, rinsed and drained
3 cans (2 1/4oz each) sliced ripe olives, drained
1 1/2 cups (6oz) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4oz each) chopped green chillies
1 1/2 cups Thousand Island salad dressing
1 jar (11oz) salsa
1/3 cup sugar
In a large skillet over medium heat, cook beef with 1 envelope plus 2 tbsp taco seasoning until no longer pink; drain.
In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chillies and beef mixture. Combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1 1/2 cups chopped tomatoes
1 1/2 cups (6oz) shredded mozzarella cheese
1 1/2 cups (6oz) shredded cheddar
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber
Dressing:
1 cup (8oz) plain yogurt
1 cup mayo
1/4 cup sugar
1/4 cup red wine vinegar
1 tsp garlic powder
In a large salad bowl, combine the first nine ingredients. Just before serving, whisk the dressing ingredients. Pour over turkey mixture; toss to coat.
