Variety of Recipes--Easy to Prepare

Five-Cup Salad
Ingredients
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup sour cream
1 cup chopped pecans (optional)
Directions
1.Drain fruits well
2.Mix all ingredients together. Chill several hours or overnight and serve


Apple, Celery, and Walnut Salad
Ingredients
2 Fuji apples, cored and diced
2 ribs celery diced
½ cup coarsely chopped walnuts
⅓ cup golden raisins
2 tablespoons orange juice
Directions
1.Combine first 4 ingredients in a bowl.
2.Sprinkle with orange juice and toss gently until ingredients are evenly coated, and serve.

Yields: 4 Servings


24-hour Coleslaw
Ingredients
1 medium head green cabbage
1 medium onion, finely diced
1 medium green pepper, small dice
½ cup sugar
¼ cup vegetable oil
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
Directions
1.Shred cabbage (can use food processor for this, but I don't. I use a chef's knife to do it by hand.) Combine cabbage with onion and green pepper in large bowl.
2.Sprinkle with sugar, and toss to coat all ingredients well.
3.Combine oil, vinegar, salt, celery seed, and dry mustard in small saucepan. Bring to boil, and cook for 3 minutes, stirring often. Remove from heat, let cool slightly, then pour over cabbage mixture, tossing well to coat all ingredients.
4.Cover tightly and refrigerate overnight, for serving the next day.

Yields: 8 to 10 Servings



Bagged Pasta Salad
Ingredients
1 cup cooked pasta of your choice
¼ cup shredded cheddar cheese
¼ cup cherry or grape tomatoes
¼ cup shredded carrots
¼ cup corn
¼ cup green beans
2 tablespoons ranch dressing
Directions
1.Place all ingredients except dressing in a large re-sealable plastic bag.
2.Pour dressing into small re-sealable plastic bag.
3.At lunchtime, add dressing to pasta mixture; seal the bag and shake gently to evenly distribute throughout the pasta and vegetables; enjoy!

Yields: 1 Serving


Cajun-Style Rice Salad
Ingredients
2 cups cooked rice
1 cup chopped sweet green pepper
4 ounces cooked shrimp, coarsely chopped, (substitute one 4½-ounce can of shrimp, rinsed and drained, if desired)
½ cup sliced fresh mushrooms
1 hard-boiled egg, finely chopped
2 tablespoons snipped fresh parsley
¼ cup water
¼ cup salad oil
¼ cup vinegar
2 teaspoons paprika
2 teaspoons prepared horseradish
½ teaspoon onion salt
1/8 teaspoon ground red pepper
6 lettuce leaves
Directions
1.In a mixing bowl, gently stir together the rice, sweet pepper, shrimp, mushrooms, egg and parsley; set aside.
2.For dressing, combine the water, oil, vinegar, paprika, horseradish, onion salt and red pepper in a screw-top jar. Cover tightly with lid and shake well.
3.Pour dressing over rice mixture and toss to coat well.
4.Cover and chill for 4 to 24 hours.
5.Serve on lettuce leaves