Fruity Curry Chicken Salad

Prep Time: 45 Minutes

Ready In: 45 Minutes Servings: 8

"A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise."

Ingredients:

4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, diced 4 green onions, chopped 1 Golden Delicious apple - peeled, cored and diced 1/3 cup golden raisins

1/3 cup seedless green grapes, halved 1/2 cup chopped toasted pecans 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup light mayonnaise

Directions:

1.	In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutrition Information Servings Per Recipe: 8 Calories: 229

Amount Per Serving Total Fat: 14g Cholesterol: 44mg Sodium: 188mg

Amount Per Serving Total Carbs: 12.3g     Dietary Fiber: 1.6g Protein: 15.1g

Sesame Pasta Chicken Salad

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 30 Minutes Servings: 10

"A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic."

Ingredients:

1/4 cup sesame seeds 1 (16 ounce) package bow tie pasta 1/2 cup vegetable oil 1/3 cup light soy sauce 1/3 cup rice vinegar 1 teaspoon sesame oil

3 tablespoons white sugar 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 3 cups shredded, cooked chicken breast meat 1/3 cup chopped fresh cilantro 1/3 cup chopped green onion

Directions:

1.	Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.	Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.	In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.	Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Nutrition Information Servings Per Recipe: 10 Calories: 349

Amount Per Serving Total Fat: 15.2g Cholesterol: 24mg Sodium: 308mg

Amount Per Serving Total Carbs: 38.3g     Dietary Fiber: 2.2g Protein: 15.9g

Holiday Chicken Salad

Prep Time: 15 Minutes

Ready In: 15 Minutes Servings: 12

"Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too."

Ingredients:

4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery

2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste

Directions:

1.	In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Nutrition Information Servings Per Recipe: 12 Calories: 315

Amount Per Serving Total Fat: 23.1g Cholesterol: 42mg Sodium: 213mg

Amount Per Serving Total Carbs: 15.2g     Dietary Fiber: 2g Protein: 13.9g

Spinach and Orzo Salad

Prep Time: 20 Minutes

Ready In: 1 Hour 20 Minutes Servings: 8

"Orzo pasta is tossed with spinach, red onion, feta cheese, pine nuts, basil, olive oil and balsamic vinegar, creating a delicious, colorful cold salad."

Ingredients:

1 (16 ounce) package uncooked orzo pasta 1 (10 ounce) package baby spinach leaves, finely chopped 1/2 pound crumbled feta cheese 1/2 red onion, finely chopped

3/4 cup pine nuts 1/2 teaspoon dried basil 1/4 teaspoon ground white pepper 1/2 cup olive oil 1/2 cup balsamic vinegar

Directions:

1.

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Nutrition Information Servings Per Recipe: 8 Calories: 490

Amount Per Serving Total Fat: 26.9g Cholesterol: 25mg Sodium: 349mg

Amount Per Serving Total Carbs: 49g     Dietary Fiber: 3.3g Protein: 15.8g

Amish Macaroni Salad

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 1 Hour 25 Minutes Servings: 6

"A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!"

Ingredients:

2 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g

. Miracle Whip) 3 tablespoons prepared yellow mustard 3/4 cup white sugar 2 1/4 teaspoons white vinegar 1/4 teaspoon salt 3/4 teaspoon celery seed

Directions:

1.	Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2.	In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Nutrition Information Servings Per Recipe: 6 Calories: 532

Amount Per Serving Total Fat: 25.3g Cholesterol: 133mg Sodium: 944mg

Amount Per Serving Total Carbs: 66g     Dietary Fiber: 2.6g Protein: 9g

Antipasto Pasta Salad

Prep Time: 20 Minutes Cook Time: 15 Minutes

Ready In: 1 Hour 35 Minutes Servings: 12

"A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings."

Ingredients:

1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, chopped 3 tomatoes, chopped

1 (.7 ounce) package dry Italian -style salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt and ground black pepper to taste

Directions:

1.	Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2.	In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3.	To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Information Servings Per Recipe: 12 Calories: 451

Amount Per Serving Total Fat: 29.1g Cholesterol: 37mg Sodium: 978mg

Amount Per Serving Total Carbs: 33.2g     Dietary Fiber: 2.8g Protein: 15g

Classic Macaroni Salad

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 4 Hours 30 Minutes Servings: 10

"This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!"

Ingredients:

4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt

1/2 teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped 1/4 cup grated carrot (optional) 2 tablespoons chopped pimento peppers (optional)

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2.	In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Information Servings Per Recipe: 10 Calories: 390

Amount Per Serving Total Fat: 18.7g Cholesterol: 8mg Sodium: 529mg

Amount Per Serving Total Carbs: 49.3g     Dietary Fiber: 2.8g Protein: 6.8g