Aegean Salad by...Sue in Canada

This is a great recipe to take to pot-lucks.
LIME VINAIGRETTE:
1 large garlic clove, crushed
1/2 cup olive oil- I usually use less (1/4 cup)
1/4 cup lime juice (must be lime juice)
1/4 cup dill weed (or 1 tbsp dried dill flakes)

SALAD:
4 cups cooked rice (white or brown)
1/3 cup chopped scallions/green onions
1 medium cucumber, coarsely chopped
1/3 cup fresh parsley sprigs, packed (not dried parsley)
1/2 pound feta cheese, crumbled
2 tomatoes, diced
1/2 cup Greek Kalamata olives
Fresh ground pepper to taste

1. Mix all ingredients for the vinaigrette and reserve
2. Combine all the ingredients for the salad
3. Add the vinaigrette and mix thoroughly.
The vinaigrette can be added well in advance of serving.

Taco Salad by Watchlady

8 oz. sour cream
8 oz. soft cream cheese
small bottle of taco sauce
onions, lettuce, tomatoes,
shredded cheddar, black olives

Mix the sour cream and soft cream cheese together and spread on a large round platter. Spread taco sauce on this mixture. Top with cut up lettuce, tomatoes, chopped onions, cheddar cheese and black olives. Serve with tostitos

Ramen Noodles Salad

Dressing:
1/3 cup oil
1/2 cup sugar
2 tblsp Accent
1- 1/2 tsp. pepper
1/2 cup rice vinegar

shredded lettuce
toasted walnuts in margarine
ramen noodles

Mix when ready to serve. Do NOT mix ahead of time.

Sweet Sour Pasta Salad

1 pkg (16 oz) tricolor rotini
1 med. red onion, chopped
1 med. tomato, chopped
1 med. cucumber, peeled, seeded, chopped
1 med. green pepper, chopped
2 tblsp. minced fresh parsley
1-1/2 cup sugar
1/2 cup vinegar
1 tblsp ground mustard
1 tsp salt (optional)
1 tsp. garlic powder

Cook pasta. Drain and rinse with cold water. Place in a large bowl. Add onions, tomato,cuke, green pepper, parsley. Set aside. In a saucepan, combine the dressing ingredients. Cook over low/medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon. Serves 16 (makes about 12 - 14 cups)

Japenese Chicken Salad by Barb in Canada

INGREDIENTS:
Salad:
2 cups cubed cooked chicken
1 small head of cabbage shredded
2 three ounce packages of Mr. Noodles (chicken flavour) crumbled (not cooked)
3 chopped green onions
2 tablespoons of toasted sesame seeds (to be added later)
1/2 cup of toasted slivered almonds (to be added later)
Dressing:
2 packages of the chicken noodle seasoning from the Mr. Noodles
1/2 cup of salad oil (or just vegetable oil is fine)
6 tablespoons of vinegar
2 tablespoons of white sugar
1/4 cup of Italian dressing
salt and pepper

Combine all of the salad ingredients (except the toasted sesame seeds and slivered almonds)
In a separate bowl, combine all of the dressing ingredients
Pour the dressing over the salad and mix well. Let sit overnight
Toast the sesame seeds and slivered almonds for 5 minutes at 350 degrees (this can be done ahead of time)
Before serving, I always add a little more Italian dressing to taste for a little more zing
Sprinkle the salad with the toasted sesame seeds and slivered almonds Enjoy!