Cranberry Spinach from Amy

Prep/Total Time: 20 min.
Ingredients:
8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted
Directions:
In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.

Santa Fe Chicken Salad from Amanie

*Amanie said this is the same salad you get at The Cheesecake Factory*
Ingredients:
3 cloves garlic
1 tablespoon minced fresh ginger
2 bunches cilantro, (rinsed well, most of stalky ends trimmed off)finelychopped
1/2 cup fresh lime juice
1 1/2 teaspoon wine vinegar
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil
Directions: Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute.
Salad Ingredients:To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernals, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.

Fiesta Salad from Amy

2 lg. heads iceburg lettuce - torn
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor

Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.

Fabulous Pasta Salad from Jenni

8 oz bowtie pasta (cooked)
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)

Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.

Oriental Salad from Jenni

1 (16 ounce) package of cole slaw mix
1 bunch green onions
2 packages oriental flavor Ramen Noodles
1/3 cup sunflower seeds (not the ones in shells)
1 cup slivered almonds (optional)

*Chop onions and break apart Ramen noodles and mix in bowl with all the above ingredients.

Dressing: 1/3 cup sugar
¼ cup red wine vinegar
¾ cup oil
2 packets of flavoring from noodle mix

*Mix together and pour over salad . Tastes better if allowed to chill in the fridge for a few hours before eating.
** You can also add some cooked chicken chunks to this!

Pepperoni Pasta Salad from Jenni

8 ounce package of tricolor pasta
2 ½ ounce can of sliced, pitted olives (drained)
Cherry tomotaoes (about 15 cut in half)
1 cup chopped fresh broccoli
Pepperoni slices (about 15)
4 ounces cubed cheddar cheese
1 cup creamy Italian dressing

Cook the pasta according to package directions. Rinse with cold water; drain well. Put the pasta in a large bowl and add all the other ingredients. Stir together gently until mixed. Cover and chill for 2 hours before serving. Makes 10-12 servings.