Cool Whip Strawberry Jello Salad

1 large box Vanilla Cook 'n Serve Pudding
1 large box strawberry Jello
2 small boxes (3oz each) Tapioca Pudding
16 oz Cool Whip
Fresh Strawberries

Pour puddings and jello in medium size sauce pan. Add 6 cups of water. Bring to low boil, sir continuously. Simmer on low boil, still stirring until netar thickness. Pour in 9x13 pan. Let set in fridge for 4 hours. Scrape jello out of pan into large bowl. Add cool whip and mix with hand mixer. Fold in fresh strawberries. Refrigerate until serving.

Greek Salad

3 large ripe tomatoes, chopped in chunks
2 cucumbers, peeled and chopped in chunks
1 small red onion, chopped
1/4 cup extra virgin olive oil
1 1/2 tsp dried oregano
salt and pepper to taste
1 cup crumbled feta cheese (I think a block of feta, cubed would be better)
6 black Greek olives, pitted

In a salad bowl combine tomatoes, cucumber, and onion. Sprinkle with oil and oregano. Salt and pepper to taste. Add cheese and olives and serve.

Mom will probably have an even yummier version of this but I needed a salad idea for recipe club last night and mom was unavailable so I found the best recipe I could. It tasted soooooo good and brought back lots of memories of greece. I am making another one today for lunch.

Strawberry Pudding Salad

1 Large box vanilla pudding
1 8 oz. cool whip
1 1/2 C. sour cream
1 C milk (or more if you want a thinner consistency)
striped shortbread cookies

Mix together milk and pudding mix. Add sour cream and mix well. Fold in cool whip. Add strawberries. Just before serving add crushed cookies. You may also add different fruits like bananas and grapes.

Strawberry Toffee Salad

1 bag Hearts of Romaine lettuce
1 bag of baby spinach
1/2 bag Heath Toffee Bits
1 pint strawberries, sliced

Dressing:
1 cup mayo
1/2 cup milk
1/4 cup white vinegar
2/3 cup sugar or splenda
2 tbsp poppy seeds

Toss just before serving.

I must be in the mood for salads. We have had both of these this week. This is so simple and easy to make but it tastes so good.

Spinach Pasta Salad

1/2 pkg baby spinach
12 oz pkg pasta, cooked (I usually use bowtie)
3 chicken breasts, cooked and chopped
3 tbsp sesame seeds
1 cup cashews
1/2 cup sunflower seeds

Dressing:
1/2 cup vegetable oil
1/2 cup sugar or splenda
2 tbsp soy sauce
1/2 tsp ginger powder
1 tsp sesame oil
1 tsp salt
2 tbsp rice vinegar

Combine all ingredients for dressing. Shake well. Mix all other ingredients together. Pour dressing mix over salad mix just before serving.

I love this salad. This is the salad I brought to Emily's baptism.

Strawberry Orange Pasta Salad

2 cups bow-tie pasta, uncooked
1/3 cup Kraft Creamy Poppyseed Dressing
1/4 cup Real Mayonnaise
1/4 cup sliced green onions
1 can (11oz) mandarin oranges, drained
1 cup sliced strawberries

Cook pasta as directed on package; drain. Cool.
Mix dressing and mayo in medium bowl. Add pasta and onions; toss to coat. Gently stir in fruit.
Serve immediately or cover and refrigerate until ready to serve.

Tuscan Bread Salad

1 loaf dense crusty Italian bread, cut into 1"cubes & toasted until lightly browned
1 large ball of fresh mozzarella cheese, chopped into 1" cubes
1 large tomato, chopped into 1" cubes
1 yellow, orange or red pepper, chopped into 1" cubes
1/2 cup fresh basil, chopped

dressing:
1 clove garlic, minced
6 tbsp olive oil
3 tbsp balsamic or red wine vinegar
salt & pepper to taste

Combine dressing ingredients & blend well; set aside. Cut cheese, tomato, and pepper into 1 " cubes & transfer to salad bowl with chopped basil. Pour dressing over the cheese & veggies to marinade while cutting & toasting the bread. Marinade for about 30 minutes. Add bread cubes to salad bowl & mix well to coat all pieces. Serve immediately after adding bread.

This was one of my favorite recipes from recipe club last night. It was so good. I loved the flavor and the yummy mozzarella cubes added so much. My other favorite recipe is the one I brought, Italian chicken - THANK YOU JENNY for that one!

Pasta * Cucumber * Salad

1 bag penne pasta
2 cucumbers, chopped
1 bunch green onions, chopped
1/2 green pepper, chopped
1/2 cup chopped celery

Dressing:
1 cup vinegar
1/2 cup vegetable oil
1 cup sugar (splenda works too)
2 tsp mustard
1 tsp salt
1 tsp pepper

Combine and eat.
This is one of my favorite salads. It seems so refreshing and tastes so yummy!