Strawberry Yogurt Salad

1 large cool whip
1 bag frozen straberries (sliced whole or buy sliced) or use fresh
4 small strawberry yogurts
1/2 pkg mini marshmellows

Stir together. Cover and refrigerate at least 1 hour before serving.

Like Cafe' Rio Pork Salad

Pork Barbacoa

6 lbs. pork
1 16-oz bottle of salsa
1 can Coke (regular not diet)
2 cups brown sugar
Place pork in crock pot and fill it ½ way up the pork with water.
Cook on High for 6 hours.
Drain off water. Cut pork in thirds.
Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High. Shred pork with forks. Leave it on Low until ready to serve.


Cilantro-lime Rice

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.



Creamy Tomatilla Salad Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
3 T. Salsa verde
1/2 tsp. Tabasco
1/2 bunch Cilantro
2 cloves of Garlic
3/4 C. Mayo
3/4 C. Sour Cream
juice of 1 Lime
milk to thin

Blend all ingredients in the blender. Refrigerate.


Trimmings for the Salad:
Tortillas, romaine lettuce, black beans, guacamole, pico de gallo, cheese, sour cream, tortilla strips

Fresh Cranberry Salad

1 bag Fresh cranberries
3 to 4 oz frozen orange juice concentrate
1 sm can crushed pineapple, drained
1 apple, grated
½ - 1 C. Sugar (depends on how sweet you want it)

Chop cranberries a little at a time in a blender and mix everything together.

Chicken Salad

5 C. Chicken- chopped
1 C. Celery
1/4 C. Green pepper
1 tsp. Onion- grated
1 C. Mayo
2 T. Lemon juice
1 tsp. Salt

Mix mayo, lemon juice, and salt. Add remaining ingredients and chill.

Frog Eye Salad

1 1/3 C. Acini di pepe pasta -uncooked
20 oz. can Pineapple tidbits -–drained reserve 1/4 C. juice
8 oz. can Crushed pineapple
2 (12oz.) cans Mandarin oranges
3C. Marshmallows
1/2 C. Coconut
8 oz. Coolwhip
1/4 C. Sugar
1/4 C. Pineapple juice
1 3/4 C. Milk
3oz. pkg. Instant Vanilla pudding

1.Cook pasta in boiling water for 11 minutes.
2.Drain well, rinsing with cold water to cool pasta.
3.In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
4.Gently stir in pasta and remaining ingredients.
5.Cover and refrigerate at least 2 hours.

Fiesta Pasta Salad

16 oz. Rotini pasta
Tomato
Avacado
1 can Shoe peg corn- drained
1 can Black beans- rinsed and drained
1 can Kidney beans- rinsed and drained
green onions
olives

Dressing:
1 C. Mayo
1 T. Chili powder
1/2 C. Milk
1 pkg. Hidden Valley Fiesta Dip

Strawberry Spinach Salad

I made this for a farewell dinner today and everyone wanted the recipe, so here it is....
Dressing
1 Lemon
2 Tbs. white wine vinegar
1/3 c. sugar
1 Tbs. veg oil
1 tsp. poppy seeds
Salad
1/4 c. sliced natural almonds
8 oz (1 1/2 c.) strawberries hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 c)
1 pkg (6 oz) baby spinach
For the dressing zest lemon to measure 1/2 tsp. of zest. Juice lemon to measure 2 Tbs. juice. Combine zest, juice,vinegar, sugar, oil and poppy seeds whisk together until well bleneded. Cover; refridgerate until ready to use. Place spinach in a large serving bowl; add strawberries, cucumber, and onion. Toss salad with dressing just before serving to avoid soggy, limp salad. Sprinkle with almonds. 10 servings

Cracked Pepper Salad Dressing

I don't really care for store bought ranch dressing, I found this recipe and really like it and even more amazing is my husband likes it too!
2 cups mayo
1/4 cup water
1/4 cup milk
1/4 cup buttermilk
2 Tbs. grated parmesan cheese
1 Tbs. coarsely ground pepper
2 tsp. finely chopped green onion
1 tsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp. garlic powder

In small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in refridgerator for up to 2 weeks. Makes 2 1/2 cups.

Mexican Bean Salad

INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped

DRESSING: (I halved this and it was plenty)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.