Tasty Salad-Recipes That Are A Meal In ThemselvesWhat we have here are salad-recipes - what's better than a salad for lunch, or in the hot summer when cooking just isn't what you have in mind, a cold salad that you can put together easily - and usually with healthy ingredients. Others take a little more preparation and you'll see several on this page that qualify as dinner material. Some think that salads are strictly intended for diets - after your try some of our salad-recipes, you'll see that's just not the case. What we offer includes: The first one is one of those we mentioned for a warm summer day when cooking is out of the question.
One lb thin spaghetti, cooked one 16-oz bottle of Italian dressing 1 jar McCormick Salad Supreme one large red onion, chopped two each of cucumber, green pepper, celery, all chopped into small pieces three large tomatoes, seeded and chopped In large bowl, mix the Italian dressing and the Salad Supreme. Add all remaining ingredients and refrigerate overnight. Serve cold. 
• 1 cup canola oil Mix the above ingredients together and refrigerate overnight. • 6 oz sunflower kernels Toast almonds and sunflower kernels at 350 for 10-15 minutes, careful not to over-toast. Place all ingredients in a large bowl; toss with dressing. Serves 15-20 people. 
One medium head of lettuce one 8-0z grated cheddar cheese one lb. Lean ground beef one small can Kidney beans 1 onion, diced 1 pkg. Taco seasoning mix 4 medium tomatoes, seeded & chopped one package plain tortilla chips Dressing: one 8-oz thousand island dressing; 1/2 cup sugar; 1 Tblsp taco seasoning, 1 Tblsp taco sauce. Brown the ground beef in a skillet and add the taco seasoning according to package directions. Layer all of the ingredients in large salad bowl, beginning with the lettuce. Pour dressing over salad just before serving.
1-1/2 cups water 1 medium onion, halved 1 stalk celery 4 black peppercorns four 4-0z skinned and boned chicken breast halves 2 Tblsp cider vinegar 1-1/2 Tblsp vegetable oil 2 tsp honey 1/2 tsp dry mustard 1/2 tsp dried tarragon 1/2 tsp grated orange rind 2 oranges, peeled and sectioned 8 lettuce leaves 2 Tblsp chopped walnuts, toasted Combined first 4 ingredients in a large skillet and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place chicken in skillet; cover and simmer 10 minutes or until tender. Remove chicken and let cool (discard vegetables). Cut chicken into strips; set aside. Combine vinegar, vegetable oil, and next 4 ingredients, stirring with a wire whisk. Add orange sections and set aside. Line each salad place with 2 lettuce leaves. Remove orange sections from dressing and divide evenly among plates. Place chicken strips in dressing and toss gently; divide strips evenly among plates. Drizzle remaining dressing evenly over salads; sprinkle each with 1/2 Tblsp walnuts. Makes 4 servings.
Dressing: Combine ingredients; keep the avocado set aside. Cover and chill. Combine dressing ingredients in a jar and shake well. Refrigerate. Just before serving, add avocados; shake dressing and pour over salad. Toss lightly; serve on bed of shredded lettuce. 4 servings
Two 3-oz pkg blackberry jello 2 cups boiling water one 15-oz can blueberries & juice one 8-oz can crushed pineapple w/juice one 8-oz pkg cream cheese, softened 1/2 cup sugar 1/2 pint sour cream 1/2 tsp vanilla 1/2 cup chopped nuts one small Cool Whip Mix jello and water and stir until jello is dissolved. Immediately add blueberries and pineapple, both with juice. Put in refrigerator and let this mixture congeal, stirring occasionally to keep fruit from settling. Mix next 5 ingredients in a medium bowl; when creamy and mixed well, fold in the Cool Whip. Spoon this mixture on top of the jello and return to the refrigerator until ready to serve. 
one 3-oz pkg lemon jello one 3-oz pkg lime jello 3 cups boiling water one #2 can crushed pineapple 1 cup chopped pecans or walnuts 24 full-size marshmallows two 8-oz pkgs cream cheese 2 Tblsp apple cider vinegar Dissolvve both jellos in the boiling water in a 9x13 glass dish and refrigerate until slightly thick. In separate bowl, mix vinegar and cream cheese until smooth consistency. Add the pineapple with the juice and blend. Add nuts and set this mixture aside. When jello has reached slightly thick consistency, add the cream cheese mixture. Chill until well set. Serve in squares with the meal or as a dessert.
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