Spiral Shrimp Salad
2 1/2 cups frozen cooked salad shrimp, thawed
2 cups broccoli florets
1 1/2 cups cooked spiral pasta
1/3 cup each chopped green, sweet red and yellow pepper
1/3 cup sliced green onions
1/4 cup real mayonnaise
1/2 cup Italian salad dressing
1/4 tsp. dill weed
Combine the shrimp, broccoli, pasta, peppers and onions in a bowl. In a smaller bowl, blend mayonnaise, salad dressing and dill together. Pour over shrimp mixture and toss to coat. Cover and chill at least two hours. Will serve approximately six.
CELESTIAL CHICKEN SALAD
4 cups chicken breast, cubed
3/4 cup chopped celery
2 cups grated carrots
1/2 cup chopped red onion
11 oz. can Mandarin oranges, drained
3 1/2 oz. pkg. toasted slivered almonds
6 oz. Chow Mein noodles
1 can water chestnuts
Mix chicken, celery, carrots, onion, oranges and water chestnuts. Just before serving add the almonds and noodles. Pour dressing over noodle mixture, toss and serve.
1/4 cup butter
3 tbsps. sugar
2 tbsps. soy sauce
Cook until dissolved. Cool and add 1 cup Miracle Whip or mayonnaise.
Joan Blegen, West Fargo
BLT PASTA SALAD
16 ounce package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch style salad dressing
1 small onion, chopped
2 tomatoes, chopped
Boil pasta 7 to 10 minutes. Stir together Ranch dressing, onion and tomatoes. In large bowl mix pasta, dressing, onion and tomatoes. Crumble bacon over top.
Donna Hansen, Gwinner, N.D.
New Waldorf Salad
1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green grapes
1/4 cup raisins
1/4 cup slivered almonds, toasted
1 carton (6 ounces) reduced-fat lemon yogurt
2 tsps. lemon juice
2 tsps. orange juice
2 tsps. honey
1 tsp. grated orange peel
Combine the first six ingredients in a large bowl. In a small bowl, combine the yogurt, lemon and orange juices, honey and orange peel. Pour over fruit mixture and stir to coat. Serve immediately in lettuce lined bowls. Yield: 4 servings.