Ready in less than ten minutes, this dressing is made of a blend of mayonnaise, ginger, soy sauce, and carrot.
Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
Chicken and Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing
Quickly-cooked couscous is tossed with the tried-and-true combination of tomato and basil in this hot (or cold) salad.
This creamy and colorful salad is inexpensive and flavorful. Seashell macaroni and crab meat are dotted with a delicious blend of herbs, green pepper, olives, radishes, tomato and celery. If you don’t have celery on hand, just substitute some celery seed instead for flavor!
Colorful, crunchy and an interesting mingling of flavors. Broccoli florets, crumbled bacon, red and green grapes, raisins, slivered almonds, and a few other tasty morsels, all tossed in a sweetened mayonnaise/vinegar dressing. Serves eight.
This is my mom’s recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.
Ham, peas, Cheddar cheese cubes, and shell pasta are dressed in a mayonnaise, vegetable oil, and lemon juice dressing for a nice alternative to traditional pasta salads.