Grape Salad

1 (8 oz.) pkg. cream cheese

1/2 c. sour cream

1/4-1/2 c. powdered sugar

1 (8 oz.) container Cool Whip

about 2 lb. seedless grapes (I like a combo of red and green)

chopped walnuts or pecans (optional)

Combine the cream cheese, sour cream and powdered sugar until creamy. Fold in the Cool Whip. Gently fold in the grapes and nuts, if desired. Chill until ready to serve.

Notes: I don't know the exact amount of grapes we use, we just kindof keep throwing them in until we feel like there are enough. I use about 1 1/2 - 2 bags of grapes. But this recipe makes a lot of cream mixture and you want plenty of grapes, so that the cream mixture is really just enough to coat the grapes, rather than being an excessively creamy salad, if that makes sense. We actually added more grapes to the salad in the picture because we felt like there weren't enough in it.

Also, we only had red grapes for the salad in the picture, but I like it with both red and green grapes for a variety in the color. And the nuts will give it a little extra crunch and texture.

Shrimp Salad

1 1/2-2 c. macaroni (cook around 10 min)
2 stalks of celery
1 bunch green onions
1 1/2 c. miracle whip
1 squirt ketchup, mustard
1/4 t. Dill
1/8 t. white pepper
1/8 t. paprika
Parsley
3 sweet pickles
1 can shrimp
salt

Sauce should look like a coral color. Mix all items together stirring together stirring shrimp last not to crush it to much. Best done day before so it can absorb the flavors.

Submitted by: Emily Saye (barbecue recipes June 2006)

Wonton Salad

Mix Together and chill several hours-
1/4 c. sugar
1/4 c. white vinegar
1/4 c. oil
1 t. salt
1 T. Toasted sesame seeds
1/2 t. Accent (optional)

In the meantime, prepare salad using:
one head iceberg lettuce,
1/2 a bunch of green onions, chopped,
a small bunch of parsley, chopped

Add 3 chopped or shredded cooked chicken breasts. Cut 1/2 package wonton skins into strips and fry until golden. Just before serving, pour dressing over salad and sprinkle with wonton skins-toss and serve immediately.

Submitted by Janene Erickson (from our original recipe swap group theme "Green Recipes.")

Tomatillo Salad Dressing

1 c. sour cream
1 envelope ranch salad dressing/dip
½ envelope fiesta ranch salad dressing/dip
1 clove garlic minced
Juice from 2 limes
¼ c. fresh chopped cilantro
6 tomatillo’s husked and cut in half

Then blend all together, great to smoother over burrito’s etc.

Submitted by Emily Saye (from original recipe swap group theme "Green Recipes.")

Chicken Wonton Salad

Salad Ingredients:
½ package of small wontons
3 cups chopped chicken
1 whole head romaine lettuce chopped
1/2 bag of sliced almonds
2 small cans mandarin oranges

Dressing Ingredients:
¼ c. water
¼ c. oil
¼ c. vinegar
¼ c. sugar

Directions:
Place almonds on cookie sheet lined with aluminum foil. Bake in over until browned (I usually cook them at 450 degrees for about 5 minutes). Mix almonds with all other salad ingredients, except for wontons. Fry wontons in frying pan with olive oil/vegetable oil until slightly brown and crisp. Let wontons cool. Mix salad dressing ingredients and pour into salad until desired moisture. Crunch cooled wontons into salad and mix again. Serve.

* It is important that the wontons go in last so that they will stay as crisp as possible.
**This makes probably enough for 4 people.

Submitted by Genevieve Garner (from our original recipe swap group theme "Green Recipes.")

Summer Pasta Salad

½ c. mayonnaise
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste

Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.

Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")

Rainbow Pasta Salad

1 bag of tricolor pasta
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in

Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!

Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")