Watermelon Spinach Salad

INGREDIENTS

POPPY SEED VINAIGRETTE:
1/2 cup white wine vinegar or cider vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds

SALAD:
1 (6 ounce) package fresh baby spinach, torn
2 cups seeded, cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds

DIRECTIONS
In a blender or food processor, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until combined.

In a salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.

Summer Pasta Salad (Caprese-style)

Combine:

2 pints of cherry or grape tomatoes, cut in halves
½ C extra virgin olive oil
6 cloves garlic, finely minced
½ t salt
¼ t pepper
½ t crushed red pepper flakes
½ t sugar
3 or 4 leaves of basil, snipped

Let set out on countertop for a couple of hours to combine the flavors.

Prepare one pound of bowtie or similar pasta. Mix with tomato mixture. If you want, you can add two grilled, diced chicken breasts. Top with shredded parmesan cheese.

My friend, Rachel, served this when she hosted book club!

Corn Bread Salad

Corn Bread

1 (8.5 oz.) pkg. corn bread/muffin mix
1 (4-oz) can chopped mild green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rugged sage

Prepare corn bread batter according to package directions. Stir in green chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Salad

1 c. mayonnaise
1 c. sour cream
1 env. ranch dressing mix
2 (15-oz) cans pinto beans, rinsed and drained
2 (15-oz) cans whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. shredded cheese

In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside. Crumble prepared cornbread into a 13"X 9"X 2" dish; then layer the beans, corn, tomatoes, green pepper, onions and bacon over crumbled cornbread. Top with mayonnaise mixture and then sprinkle with cheese (dish will be very full!). Cover and refrigerate for at lease two hours. Even more delicious as leftovers the next day! Makes 12 servings.

The World's Best Jello Salad

6 oz blackberry (or grape) Jello
2 cups hot water
1 large can crushed pineapple, drained well
1 can blueberry pie filling
8 oz cream cheese
1/2 pint sour cream
1 tsp vanilla
1/2 cup sugar

Dissolve Jello in water and add the rest of the ingredients. Chill until set (it sets fast). Beat cream cheese with sour cream, vanilla, and sugar until soft peaks form. Spread on Jello. Refrigerate until serving time.

From Grandmother

Avacado Corn Salad

1 avocado
lime juice
1 can whole corn, drained
1 onion, chopped
salt/pepper/seasoned salt - to taste
Green Goddess salad dressing.

Dice one avocado and sprinkle with a little lime juice.
Mix with corn, chopped onion (however much you like), salt and pepper or seasoned salt to taste and a little Green Goddess salad dressing. Becomes better after sitting in fridge for several hours.

From family friend, Kathie Hanson

Easy Pasta Salad

2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup pitted ripe olive slices
1/3 cup light dressing
1/4 cup reduced fat Parmesan Style Grated Topping

COOK pasta as directed on package, adding broccoli to pasta during last 2 minutes of pasta cooking time; drain. Place in medium bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Serves 4