COLESLAW
(My version)

1 medium head green cabbage, shredded
1 medium carrot, shredded
1 Tbsp. onion, finely minced
1 tsp. celery seeds
1/3 cup sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup milk
1/2 -to- 3/4 cup mayo
1/4 cup buttermilk
2 Tbsp. white vinegar

Combine cabbage, carrot, onion, and celery seeds in a large bowl. Combine the sugar, salt, pepper, milk, mayo, buttermilk, and vinegar; blend until smooth. Mix into cabbage mixture; blending well. Cover and refrigerate for 2 hours or more before serving.
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POTATO SALAD
(My version of an old classic)

5 medium potatoes, peeled and chunked
1 small onion, chopped
1/2 cup sweet pickle relish
3 boiled eggs, chopped
1 tsp. fresh garlic, minced
1/4 cup prepared mustard
1 and 1/4 cup mayonnaise
1/2 tsp. salt
1/2 tsp. black pepper

Place potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, but not mushy, about 10 to 15 minutes. Drain and cool.
Add all other ingredients to potatoes. Mix lightly. Cover and chill several hours.
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CHILI CHEESE FRITO SALAD

3 (14 oz.) cans whole kernel corn, drained well
1 (14.5 oz.) can pinto beans, rinsed and drained well *see note below
1 (10 oz.) can Rotel tomatoes with green chilies, drained well *see note below
1 (2 oz.) jar of pimentos
1 cup diced green bell pepper
8 to 10 green onions, diced
1 cup grated cheddar cheese
1 and 1/4 cups mayonnaise
1 (9.25 oz.) bag of chili cheese fritos

Combine all the ingredients except the chips in a large bowl.  
Refrigerate until ready to serve.  
Just before serving, stir in most of the corn chips (reserving a few to sprinkle on top).
*NOTE:  Beans and Rotel tomatoes are optional.  If you don't want the Rotel tomatoes, you could add 1 cup of diced fresh tomatoes (deseeded).
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VEGGIE NOODLE SALAD
(My original recipe)

1 ( 16 oz. ) pkg. Egg Noodles
1/2 cup broccoli
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup carrots, shredded
1 Tbsp. finely minced garlic    
1/2 cup ham, diced
1/2 cup shredded cheese (any kind, your choice)
1/2 cup sour cream
1/2 cup Mayo
1/2 cup Ranch dressing
salt and pepper to your taste

Prepare noodles according to package directions. Drain and cool.
Add remaining ingredients and blend lightly.  Chill before serving.
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PASTA SALAD

1 ( 16 oz. ) pkg. tri-colored pasta noodles
1 bell pepper, chopped
1 tomato, diced
1 cup chopped raw broccoli
1 small can black olives
1 medium onion, chopped
2 Tbsp. McCormick's Salad Supreme
1 ( 8 oz. ) bottle of Italian dressing

Prepare noodles according to package directions. Drain and cool. Add the rest of the ingredients and blend.  Chill before serving.
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CHICKEN SALAD

2 cooked chicken breasts, chopped
2 boiled eggs, chopped
2 med. size dill pickles, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayo
1/2 cup sour cream (optional)
salt and pepper to taste

Combine ingredients, mix well, and chill.
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TUNA SALAD

2 regular sized cans tuna fish
2 boiled eggs, chopped
2 Tablespoons sweet pickle relish
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. minced garlic
1/2 tsp. lemon juice
1/2 tsp. oregano
1/2 cup mayo
salt and pepper to taste

Combine ingredients, mix well, and chill.
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CHICKEN WALDORF SALAD

5 cups chopped cooked chicken breast
2 medium red apples, diced
1 cup sliced celery
1 (10 oz.) bag chopped walnuts
1 cup raisins
1 cup mayonnaise
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder

Combine the mayonnaise, lemon juice, salt, and garlic powder in a large bowl.
Add chicken, apples, celery, walnuts, and raisins.
Stir to coat well.
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CORNBREAD SALAD

1 (9 inch square) pan baked cornbread, cooled
1 cup mayo
1/2 cup celery, finely chopped
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
3 boiled eggs, finely chopped
1 small jar piementos, drained - optional
1 small tomato, chopped
1 tsp. minced garlic
salt and pepper to taste

Mix all ingredients together. Refrigerate overnight.  (All the flavors blend together if it is left overnight.)
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CUCUMBER SALAD

2 large cucumbers, peeled, thinly sliced
2 medium sized tomatoes, diced
1 large red onion, chopped
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground cayenne pepper
1/2 tsp. dried parsley flakes
1/2 tsp.dried leaf basil
1/2 tsp. celery seeds

Combine all ingredients except cucumbers, tomatoes, and onion; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.
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WILTED SALAD

1/2 head lettuce
1 bunch baby spinach
6 slices bacon, diced
1/4 cup vinegar
1/4 cup water
3 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
8 green onions, diced
2 hard boiled eggs, sliced (optional)

Break the lettuce and spinach into bite size chunks and place in bowl.
Cook bacon until crisp and remove all but 1/4 cup drippings. Leave bacon bits in skillet. Add remaining ingredients, except eggs. Bring to a boil. Pour hot salad dressing over lettuce and spinach and toss lightly. Top with sliced eggs.
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FRESH TOMATO AND CORN SALAD

2 large fresh tomatoes -or- 2 lbs cherry tomatoes
1 and 1/2 cups fresh corn -or- 1 and 1/2 cups frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil

Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.  Stir.  Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.  Stir before serving.
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GRILLED PASTA SALAD

1 (8 oz) package of linguine
4 medium tomatoes, chopped
6 tablespoons olive oil
1/2 cup fresh basil, chopped
1 medium red bell pepper, quartered
1 medium yellow summer squash, halved lengthwise
1 medium onion, cut into 1/2 inch thick slices
1/2 eggplant, cut into 1/2 inch thick slices
4 oz goat cheese
1 and 1/2 oz Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine 2 tablespoons olive oil with garlic. Brush over bell pepper, squash, eggplant and onion pieces. Mix 4 tablespoons olive oil with salt and pepper. Add tomatoes and basil, Toss lightly. Grill pepper, squash, eggplant and onion on preheated grill. Cook for 8-12 minutes, turning frequently. Boil linguine. Remove vegetables from grill and chop coarsely. Add tomato mixture and goat cheese and toss. Mix together with linguine and sprinkle with parmesan cheese.
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CHINESE SLAW

16 oz. pkg coleslaw
1 pkg chicken ramen noodles, crumbled
3 Tbsp sesame seeds
1/2 c almonds, slivered
DRESSING:
1/2 cup canola oil or olive oil
1 Tbsp soy sauce
4 Tbsp seasoned rice vinegar
5 pkg equal or 1/4 cup of sugar
1 pkg seasoning from chicken Ramen soup

Toast sesame seed in oven for 10 minutes at 350 degrees. Combine with Slaw, crumbled noodles, and almonds. Combine dressing ingredients and mix well. Pour dressing over salad just prior to serving.
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BROCCOLI/RAISIN SALAD

2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled
1/2 cup sunflower seeds
Dressing:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.
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PANZANELLA SALAD

1/4 cup red wine vinegar
1/4 cup olive oil
Sea salt and pepper, to taste
2 cans (15 ounces) cannellini beans, rinsed and drained
4 cups ciabatta bread, cut into cubes (any country-style bread will do)
3 large heirloom tomatoes, cut into cubes
1 cucumber, thinly sliced
1/4 cup red onion, thinly sliced
4 ounces provolone cheese, cut into cubes
1/4 cup fresh basil, torn into pieces

Whisk vinegar and olive oil together in large bowl and season with salt and pepper.
Add beans, bread, tomatoes, cucumber, onion, and cheese; toss together. Refrigerate at least 2 hours and up to 8 hours (longer than that, and bread will become soggy). Toss in basil before serving.
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RED CABBAGE SALAD

1 pound bacon
1 teaspoon salt
1 small head red cabbage, thinly sliced    
1 package (8 ounces) Maytag blue cheese
1 bottle red wine vinaigrette salad dressing

Fry bacon until crisp. Allow to cool, then crumble. Add salt to large pot of water, bring to boil, then blanch cabbage for 3 minutes. Drain, immerse cabbage in large bowl of ice water, then drain thoroughly. Toss cabbage with crumbled blue cheese and dressing. Refrigerate overnight or until cold. Just before serving, add the bacon and toss.
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ALBACORE WALDORF SALAD

1 medium apple, cubed
1 celery stalk chopped
1 (12-1/4 oz.) or 2 (6-1/8 oz) white tuna in water drained
1/3 cup raisins
1/3 cup chopped Walnuts or Pecans
1/2 cup mayonnaise
4 Tablespoons low fat milk
1/8 teaspoon cinnamon
2 Tablespoons lemon juice

Sprinkle lemon juice over apple chunks.  Fold in Tuna, celery raisins and nuts.  For dressing, stir mayonnaise, milk and cinnamon until smooth. Add to salad and toss gently.
6 servings.
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MACARONI SALAD

1 cup elbow macaroni
3/4 cup cubed Cheddar cheese
1/2 cup thinly sliced celery
1/2 cup frozen green peas
1/2 cup thinly sliced radishes
2 tablespoons thinly sliced green onions or chopped onion    
1/2 cup mayonnaise or salad dressing
1/4 cup sweet or dill pickle relish or chopped sweet or dill pickles
2 tablespoons milk
1/4 teaspoon salt
Dash ground pepper
2 hard-cooked eggs, coarsely chopped

Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.  In a large mixing bowl, combine cooked pasta, cheese, celery, peas, radishes, and green onion.  In a small bowl, stir together the mayonnaise or salad dressing, pickle relish or pickles, milk, salt, and pepper.  Pour dressing over pasta mixture. Add chopped eggs. Toss lightly to coat.
Cover and chill for 4 to 24 hours.  Before serving, if necessary, stir in additional milk to moisten.
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SUPPER ON THE PORCH SALAD

3/4 cup macaroni
12 ounces ham, chopped
1 cup sharp cheddar cheese, cubed
1/2 cup celery, bias cut
1/3 cup green pepper, chopped
1/4 cup green onion, sliced
2 tablespoons pimiento, chopped
1/4 cup pickle relish, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon prepared mustard
1/4 teaspoon salt

Cook macaroni in boiling salted water until tender. Drain and cool.
Mix with ham, cheese, celery, green pepper, green onions and tops, pimiento, and pickle relish. Blend mayonnaise, mustard, and salt and add to macaroni mixture. Toss lightly and chill well before serving.
Serves 8.
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