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Fargo,North Dakota 58102
Fargo North Dakota 101 5th Street North 58102

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.


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


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.