SALADS:
 

Spike's Pub Special Chicken Salad:

1 cup drained, crushed pineapple
(the sweetened one gives more flavor)
1 cup cooked chicken breast - chopped or ground
1/3 cup finely chopped celery (center whiter stalks are best)
1/2 cup chopped walnuts
1/3 to 1/2 cup Miracle Whip - thinned very slightly with pineapple juice

Mix all ingredients together - good to make ahead and refrigerate.
Serve on croissants, stuffed in pita bread pocket, on a bed of shredded lettuce, on a slice of cantaloupe.

Note:  If you make the Chicken Salad for sandwiches, I mix 1/4 cup of softened cream cheese into the Miracle Whip before mixing in with the chicken and other ingredients.
Makes a firmer sandwich spread.  Pepperidge Farm White Bread goes good.

Submitted by: Shuggie/Finn
 

Spinach Salad:

Spinach leaves-washed
sliced  strawberries
sliced cashews.
Mix with raspberry dressing (you can buy in store) arrange ½ of strawberries on top.

Desert Rose: Tucson, AZ
 

Broccoli Salad:

4 cups  raw broccoli
8 slices of crispy bacon
1 medium. purple onion, chopped
1 cup grated cheddar cheese
Dressing.  ¾ cup   mayonnaise
3 Tablespoon  vinegar
¼  cup sugar
Mix dressing  and add to  salad.. can be made ahead the evening before serving.

Desert Rose: Tucson, AZ
 

Tomatoes with Basil:

4 Tomatoes sliced (Beefsteak variety are best)
1 clove garlic, minced
salt and fresh ground pepper to taste
1/4 tsp. oregano
2 tbs.. Fresh basil-chopped
2 tbs.. grated romano cheese
2 tbs.. Olive oil
Arrange tomatoes on a platter.  Sprinkle with minced garlic, salt, pepper, oregano, basil and cheese.
Drizzle oil over it.

Tinker PA
 

Tuna Fish and White Bean Salad:

2 cups of canned white beans
1/4 cup of olive oil
1 tbs. lemon juice
1/4 tsp. pepper
2 small onions, chopped
2 sprigs of parsley, chopped
1 (6 ounce) can of tuna fish packed in oil (undrained)
1 clove of garlic, minced
a pinch of salt
Drain beans well; place in a serving bowl. Add oil, lemon juice, pepper, onions, tuna fish, garlic and salt.
Toss gently.  Serve on a few leaves of Romaine lettuce with crisp, crusty, fresh Italian or French bread. This is a good hot weather side dish, and is fast!

Tinker PA
 

Tuna Fish Salad:

8 X 8 pan
1 sm. pkg.  lemon Jell-O into 1/2 c. boiling water
Add 1 c. Campbell chicken with rice soup
Drain and flake 1 can tuna
Add all to Jell-O
Mix 1/2 c. mayo and 1 c. sour cream.....Add to above
Chop 2 or 3 stalks of celery fine and 2 green onions
Add a pinch of salt
Serve on a leaf of lettuce with a dollop of mayo and a slice of stuffed olive.

EV-Canada
 

Kool Salad:

1 large cool whip
1 container of  2% cottage cheese
1 c. mandarin oranges, drained well
1 c. crushed pineapple, drained
Sprinkle with a 3 oz pkg. of orange Jell-O powder
Mix well and chill.... serve on lettuce leaf

EV-Canada
 

Broccoli Mandarin Salad:

Dressing:
2 eggs
½ cup sugar
1 tablespoon cornstarch
1 tablespoon dry mustard
¼ cup white wine vinegar
¼ cup water
½ cup mayonnaise

In a saucepan, whisk together eggs, cornstarch. Sugar and dry mustard.
Add vinegar and water cook slowly until thickened, stirring frequently.
Remove from heat, stir in mayonnaise.  Cool.

Salad:
4 cups fresh broccoli florets
2 cups raisins or dried cranberries  (crassins)
8 slices bacon, cooked and chopped
2 cups sliced fresh mushrooms
2 cups slivered toasted almonds
10 ounce can mandarin oranges, drained
½  red onion thinly sliced
Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Serves 6