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SALAD RECIPES

Cold Corn Salad
Submitted by Heather Thompson

2 cans whole kernel corn
1/2 c mayo
1/2 to 1c of cheese
1/2c green bell pepper
1/2c red onion
Chili Cheese Frito's

Mix everything together and crush Frito's, put on top. Serve immediately or if serving later then wait to put in Frito's. It can also be made as a dip just put less mayo and serve with Frito scoops.
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Chicken Pasta Salad
Submitted by Kathy Carter, Cumby ISD

Just follow the 3 simple steps:

1) Cook 2 cups of your favorite bite-size pasta, drain.

2) Combine with 1 cup diced grilled Chicken Breast,1/2 cup frozen green peas, chopped purple onion, and red bell pepper. Salt,pepper and Mrs. Dash

3) Stir in 1/4 cup Italian Dressing and 1/2 cup Miracle Whip Dressing. Refrigerate until chilled.

Makes 6 (1 cup) servings
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Mary's Broccoli Salad
Submitted by Kathy Carter, Cumby ISD

4 cups broccoli florets

1/2 lb. bacon

1/2 cup walnuts

1/4 cup red onion, diced

1/4 cup golden raisins

Dressing:

1 1/2 cup mayonnaise

4 tsp. vinegar

1/2 cup sugar

Cook bacon and crumble. Toss together all other ingredients.

Add bacon. Mix in separate bowl Dressing(mayo,vinegar and sugar)

Stir all together. Refrigerate at least one hour. You may also add sunflower seeds, pecans and diced apples.
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	Front Porch News Texas Food Page
SALAD RECIPES Cold Corn Salad Submitted by Heather Thompson 2 cans whole kernel corn 1/2 c mayo 1/2 to 1c of cheese 1/2c green bell pepper 1/2c red onion Chili Cheese Frito's Mix everything together and crush Frito's, put on top. Serve immediately or if serving later then wait to put in Frito's. It can also be made as a dip just put less mayo and serve with Frito scoops. ______________________________________________________________________ Chicken Pasta Salad Submitted by Kathy Carter, Cumby ISD Just follow the 3 simple steps: 1) Cook 2 cups of your favorite bite-size pasta, drain. 2) Combine with 1 cup diced grilled Chicken Breast,1/2 cup frozen green peas, chopped purple onion, and red bell pepper. Salt,pepper and Mrs. Dash 3) Stir in 1/4 cup Italian Dressing and 1/2 cup Miracle Whip Dressing. Refrigerate until chilled. Makes 6 (1 cup) servings ______________________________________________________________________ Mary's Broccoli Salad Submitted by Kathy Carter, Cumby ISD 4 cups broccoli florets 1/2 lb. bacon 1/2 cup walnuts 1/4 cup red onion, diced 1/4 cup golden raisins Dressing: 1 1/2 cup mayonnaise 4 tsp. vinegar 1/2 cup sugar Cook bacon and crumble. Toss together all other ingredients. Add bacon. Mix in separate bowl Dressing(mayo,vinegar and sugar) Stir all together. Refrigerate at least one hour. You may also add sunflower seeds, pecans and diced apples. _______________________________________________________________________