Asian Salad

1 package coleslaw mix
2 chicken breasts, cooked and cubed
1/2 cup slivered almonds
1 package raw ramen noodles (crushed)
-Mix above ingredients together.

Dressing:
1/2 C oil
3 TBSP vinegar
2 TBSP sugar
flavoring from Ramen noodle package

~Do not add dressing until immediately before serving or it will go soggy. This dish does not save well, so eat up!

Spinach Salad

-Mary Lee Burton, Roosevelt, UT

Mixture of Spinach, red leaf lettuce, iceberg lettuce, romaine, etc.
10-15 mushrooms, sliced
1 lb. cooked crumbled bacon
Finely grated Swiss Cheese
Little green onions, or chopped sweet red onion (to taste)
1 Cup Craisins or several cans of mandarin oranges

Add dressing just when ready to serve

Dressing:
2 Tbs. poppy seeds
1 C. Oil
1Ž2 C. Red Wine Vinegar
3Ž4 C. Sugar

Spinach Cranberry Salad

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
DIRECTIONS
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.