Casey's Potato Salad

6 Russet Potatoes
6 Red Potatoes
6 Hard Boiled Eggs rough chopped
3 Dill Pickles diced into bite size pieces
1/3 Cup Vinegar
1 TBS Mustard
Best Food Mayo
Salt
Pepper

Cut red potatoes in half, cut russets to similar size boil until tender. Peel russets and cube all potatoes into bite size pieces. Mix Vinegar, mustard, mayo, salt and pepper and pour over potatoes and stir well. Add pickles and eggs and mix well. Chill.

Erica's Balsamic Dressing

1 Cup Extra Virgin Olive Oil
4 TBLS Country Dijon Dressing
1 TSP Salt
1/8 Cup Maggi Seasoning (liquid)
3/4 Cup Balsamic Vinegar
1/2 Cup Water
1/2 Onion Grated
1 TBLS Crushed Garlic
Pinch of Sugar

Blend together in blender

Madison's Favorite Pasta Salad

1 lb Rotini
3/4 lb Mozzarella, cubed
1 package Salami, cubed
1 Orange Bell Pepper, cubed
1 Yellow Bell Pepper, cubed
1 package Grape Tomatoes
1 can Olives, sliced in half
1 bottle Bernstein's Cheese and Garlic dressing

Cook pasta.
Prepare rest of ingredients.
Toss drained pasta with vegetables, cheese and salami.
Toss with dressing according to taste.

Chicken Pasta Salad - Sheryl R.

1 pkg of Bow Tie or Spiral Pasta Cooked, Drained and Cooled
¼ cup of sesame seeds toasted (optional)
6 cups of Romaine Lettuce or Spinach
1 bunch of Green Onions Chopped
¼ Cup of Parsley
3 cups of Shredded Cooked Chicken Breast

Dressing
½ cup of vegetable oil
1 tsp of sesame oil
1/3 cup of soy sauce
1/3 cup of rice wine vinegar
3 tbsp of sugar
¼ tsp of pepper
½ tsp of ground ginger

Cook chicken set aside and cool. Cook pasta and set aside to cool. Mix all the dressing ingredients and set aside. Chop the salad, onions, parsley, shred the chicken mix in the pasta add the dressing and sprinkle the sesame seeds. Mix thoroughly and serve.

Note- I will shred my chicken and put it in the fridge to cool sometimes I add a little dressing and let the chicken marinade.

Also you can mix the chicken, pasta, onions and the parsley with the dressing and put it in the fridge in advance, then mix the lettuce in when ready to eat later. This salad can be eaten without adding the lettuce or spinach and is great made ahead so everything marinades.

My Favorite Salad - WY

Spring Greens
Glazed Pecans
Apple (Sweet red such as Braeburn)
Craisins
Goat Cheese
4 TBLS Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 1/2 Cup Olive Oil
Sugar
Salt
Pepper

Asian Won Ton Salad - Our Best Bites blog

Sweet Sesame Dressing
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Asian Wonton Salad
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Avocado Feta Salsa - Fake Ginger Blog

1 avocado, chopped
2 roma tomatoes, diced
1/4 cup red onion, finely diced
1 clove garlic
1 tablespoon red wine vinegar
1 tablespoon olive oil
4 ounces feta
Chopped Parsley or Cilantro

Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.