Strawberry Chocolate Salad

2 bags of lettuce-1 romaine and 1 spring mix
1 carton sliced fresh strawberries
1 bag of heath candy bar chips

Dressing:
1 cup mayo
1/2 cup milk
1/2-2/3 cup sugar
1/4 cup white vinegar
1 T. poppyseeds

Chill dressing and put it on right before serving

Apple Mallow Salad

Ok, ok . . . it's time I blog a recipe. So here's a yummy refreshing fruit salad. I made it today for a bridal shower and there weren't any left-overs, darn it. I like to make it for Thanksgiving, too -- although e.j. doesn't like it because it has marshmallows.

1 can (20 ounces) crushed pineapple
1/2 cup sugar
1 tablespoon flour
1 to 2 tablespoons vinegar
1 egg, beaten
1 carton (12 ounces) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool.

Fold in whipped topping. Fold in the apples, marshmallows, and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.

Yield: 16-20 servings

Pesto Pasta Salad

Pesto Sauce

5 big handfuls of basil leaves

1/2 c. pine nuts or 3/4 c. walnuts

1/2 c. fresh grated Parmesan cheese

Juice of 1 lemon

2 cloves of garlic, crushed

Dash of salt

1/4 tsp. pepper

3/4 c. extra virgin olive oil

Blend above ingredients together. To make the salad, combine:

1 lb. bowtie pasta

3/4 c. pesto sauce

1/2 pint cherry tomatoes, halved

1 c. crumbled feta cheese

Salt and pepper to taste

Olive oil as needed

Serve immediately for best flavor. Enjoy!

Oriental Chicken Salad

Ingredients:
2 c. chicken breast, cooked and diced
1/2 head cabbage, shredded
1/2 lettuce, shredded
4-6 green onions, chopped
1 pkg chicken flavored Top Ramen
1/4 c. sesame seeds
1 pkg slivered almonds

Instructions:
Toss chicken, cabbage, lettuce, onions, almonds, and sesame seeds in a large salad bowl. Crush the Top Ramen noodles and set aside.
Dressing: Mix Top Ramen flavor packet, 4 T. sugar, 1/2 tsp. pepper, 2 dashes of soy sauce, 3 T. oil, and 6 T. seasoned rice vinegar. Set dressing aside until you are ready to serve. Toss lightly and add the broken Top Ramen noodles just before serving.