20 oz can crushed pineapple in juice, undrained
1 pkg (3.4 oz) JELL-O Pistachio Flavor Instant Pudding
1 cup mini marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip


Combine first 4 ingredients in large bowl.
Stir in COOL WHIP.
Refrigerate 1 hour.


8 servings


Kraft

2 large eggs
1 head Romaine lettuce, chopped and rinsed
1 Tbsp mayonnaise
2 garlic cloves, minced or pressed
2 Tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
1 tsp anchovy paste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Croutons
Freshly ground black pepper



Medium cook the eggs (I use our egg cooker, but here are instructions if you don't have on): Place eggs in a saucepan; add enough water to cover. Bring the water to boil; cover the pan with the lid. Remove the pan from the heat and allow the eggs to stand 10 minutes. Rinse under cool running water until cool enough to handle; peel and set aside while you make the salad.

Chop the lettuce, rinse and spin and pat to dry. Set aside.

Whisk the mayo, garlic, lemon juice, olive oil, and anchovy paste together in the bottom of a large salad bowl. Add the lettuce; toss to coat. Add the cheese and croutons; toss again. Slice each egg in quarters and arrange them atop salad. Sprinkle with freshly ground black pepper to taste. Serve immediately.


4-6 servings


The BonneFemme Cookbook

1 pound elbow macaroni
Salt
Black Pepper
2 cups mayonnaise
14 oz can sweetened condensed milk
1/2 cup apple cider vinegar
1 Tbsp paprika*
1 tsp dry mustard
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery

1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 9 minutes. Rinse under cold water to stop cooking then drain well.
2. In a medium bowl make a dressing by whisking together mayo, condensed milk, vinegar, paprika, mustard, salt and black pepper until smooth.
3. In a large bowl add the cooked pasta, onion, green and red bell peppers, celery and whisked dressing. Fold gently until well combined. Refrigerate overnight and serve.

10-12 servings


Gonna Want Seconds


*I've used half-sharp paprika for a little more kick!

1 cup quinoa
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 pint small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup crumbled feta cheese
1/2 cup diced roasted red peppers from jar
1/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1/2 Tbsp ground cumin
3 tablespoons olive oil


Cook quinoa according to package. Transfer to large bowl and cool. Add garbanzos and next 5 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.


6-8 servings


Epicurious

10 cups spring mix or mesclun greens
1 cup carrots, chopped
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1/2 cup bacon bits
1 cup dried cranberries
1 medium Granny Smith apples, cored and chopped
1/2-1 cup crumbled feta cheese
0.7-oz package dry Italian dressing mix
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
3 Tbsp water


Place salad greens in a large bowl. Add carrots, onion, almonds, bacon bits, dried cranberries and apple; sprinkle with cheese.

Prepare dressing according to package instructions using balsamic vinegar, olive oil and water. Toss before serving and pass salad dressing at the table.


10 servings


Friend

1/2 lb green beans, trimmed, cut into 1-inch-long pieces
3/4 lbs rotini or other corkscrew pasta
2, 6-1/8 ounce cans solid white tuna, packed in water, drained
5 green onions, chopped
1 large tomato, seeded, chopped
1/2 cup chopped pitted black olives
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt


Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to colander. Add pasta to same pot of water and cook until tender but still firm to bite. Pour pasta into same colander and rinse under cold water to cool. Drain well.

Place tuna in large bowl; break into small pieces. Add green onions, tomato, black olives, pasta and green beans. Mix mayonnaise, balsamic vinegar and celery salt in small bowl. Season to taste with salt and pepper. Mix dressing into pasta salad and serve.


6 servings


Epicurious

Dressing:
1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbsp sugar
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper

Salad:
2, 15-oz cans pinto beans, drained & rinsed
15-oz can black beans, drained & rinsed
15.25-oz can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup red onion, finely chopped
2 jalapeño peppers, seeded & finely chopped (1/4-1/3 cup)
1/4 cup fresh cilantro, snipped


For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in Small Batter Bowl using Stainless Steel Whisk; set aside.

For salad, drain and rinse beans using large Colander. Place beans in large Colander Bowl. Drain corn. Chop bell pepper using Chef's Knife; add corn and bell pepper to beans.

Chop onion and jalapeño peppers using Food Chopper. Snip cilantro using Kitchen Shears. Add onion, jalapeño peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.


12 servings


Pampered Chef, Casual Cooking

10 oz uncooked penne pasta (3 cups)
8-oz pkg imitation crabmeat, cut into 1-inch pieces
1/2 cup red bell pepper, diced
2 hard-cooked eggs, chopped
1/4 cup red onion, chopped
1/4 cup fresh Parmesan cheese, grated (1 oz.)
2 Tbsp fresh parsley, snipped
8-oz bottle reduced-fat creamy Caesar salad dressing
6 cups romaine lettuce, thinly sliced


Cook pasta according to package directions; drain and rinse under cold water. Place pasta in large bowl and set aside.

Meanwhile, cut crabmeat into 1-inch pieces. Add crabmeat, bell pepper, eggs, onion, cheese and parsley to past in bowl. Pour salad dressing over pasta mixture; mix well. Cover; refrigerate 2-3 hours to allow flavors to blend.

To serve, fill serving bowl with lettuce. Spoon pasta salad into center of bowl.


6 servings


Pampered Chef, Casual Cooking

16 oz bow tie pasta
½ bag fresh baby spinach
1 container crumbled feta cheese
1 sm can black olives
1 pint grape tomatoes, halved

Dressing:
1 pkg Good Seasons dressing mix
olive oil
red wine vinegar


Cook, drain and cool pasta. Add spinach, tomatoes, feta and black olives.

Mix together dressing using olive instead of regular oil and red wine vinegar instead of white vinegar. Mix well.

Pour over salad just before serving. Toss well.


Friend

1 cup mayonnaise or salad dressing
1/3 cup chili sauce
1/4 cup lemon juice from concentrate
2 tsp chicken-flavored instant bouillon
2 tsp sugar
1 7-oz pkg macaroni, cooked & drained
4 plum tomatoes, seeded & chopped
1/4 cup green onions, sliced
2 cups lettuce, thinly sliced
16-oz pkg bacon, cooked & crumbled


In large bowl, combine salad dressing, chili sauce, lemon juice, bouillon and sugar. Stir in macaroni, tomato and onions. Cover; chill.

Just before serving, stir in lettuce and bacon. Refrigerate leftovers.

2/3 cup cilantro, chopped
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, freshly grated
1/4 cup shallots, chopped
2 fillets anchovy
2 cloves garlic
1 jalapeño chili, seeded, chopped
1 Tbsp fresh lemon juice
3/4 cup olive oil
8 cups romaine lettuce, bite-size pieces (from 2 heads)
3 cups croutons
1 large red bell pepper, diced
2 ears sweet white corn, kernels removed
1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced
Parmesan cheese, freshly grated


Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.


4 servings


Epicurious

1 cup uncooked orzo
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 Tbsp. fresh lemon juice
1 Tbsp. minced fresh or 1 tsp dried basil
1 Tbsp. olive oil
2 tsp. minced fresh mint
1/2 tsp. salt
1/4 tsp. black pepper
1 cup diced tomato
1/3 cup (1-1/2 oz.) crumbled feta cheese
2 Tbsp. chopped pitted kalamata olives


Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.


6 servings (3/4 cup)


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