Tomatillo Dressing (from Cafe Rio)

1 pkg Hidden Valley buttermilk ranch dry mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos, peeled
1 clove minced garlic
1/2 bunch cilantro
1/2 tsp lime juice
1/2 - 1 jalepeno, de-seeded

*Blend together in a blender until smooth and keep refrigerated.

CPK Chopped Salad

(photo courtesy of California Pizza Kitchen)

SALAD:
1/2 head iceburg lettuce
1/2 romaine lettuce
12 basil leaves, cut in narrow strips
2 cups Italian salami, in thin strips
3 cups shredded mozzarella cheese
1 cup chopped garbanzo beans
4 cups fresh diced tomatoes
3 cups diced turkey breast
2 TB chopped green onions

DRESSING: Herb Mustard Vinaigerette
1 tsp minced garlic
2 tsp minced shallot
2 TB Dijon mustard
1 1/2 tsp dried oregano
2 tsp dried parsley
1/2 tsp ground pepper
1/4 tsp kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil (mild)
3 TB grated Parmesan cheese

Jarasiene Salad

1. Wash and chop up a head of lettuce and put in a large bowl. Chop up green onions and 1/2 green bell pepper and add.
2. Boil 6-8 potatoes. Then skin and chop them and add to bowl.
3. Bake or grill link sausage (we use the Hillshire Farms Turkey Kielbasa) for 10 min, turning halfway. Once cooked (or heated through for pre-cooked sausage) slice and also add to bowl.
4. For the dressing use equal parts of Good Seasons Italian and Ranch. Toss and serve.

Chicken Pasta Salad

Ingredients:  (regular batch/for a large crowd batch)
2 chicken breasts/or 6 chicken breasts
1 small onion/or 2 onions
1/2 pkg curly macaroni/or 2 packages
1 small can pineapple tidbits undrained/or 2 large cans
1 cup green grapes, halved/or 2 cups
1 cup red grapes, halved/or 2 cups
1 cup chopped red apples/or 3 cups chopped apples
3/4 cup chopped celery/or 2 cups
2 green onions chopped/or 4 green onions
1 small can cashew halves and pieces/or 1 large can

Dressing:
1 12oz bottle Coleslaw dressing/or 1 24oz bottle
3/4 cup mayonnaise/or 1 - 1 1/2 cup mayo

Directions:
1) Boil chicken with onion 20-25 minutes. Also prepare macaroni and drain.
2) Meanwhile, prepare the rest of the ingredients and start putting them all in a large bowl. For the pineapple, drain the juice over a bowl. After you chop the red apples, place the chunks in the bowl with the pineapple juice (to help reduce browning) and add them at the end.
3) When the chicken is cooked, cut into small pieces and put in the bowl, discarding the onion. For the pasta, once cooked al dente drain and run under cool water before adding to the bowl.
4) In a separate bowl prepare dressing. Then pour it over the pasta salad and toss gently. Keep this refrigerated; may be made in advance and still good next day.

Ranch Chicken Salad

(There is no Ranch in this. Funny name. Got this one from Body4Life)

Ingredients:
1/4 cup low-fat sour cream
1/4 cup fat-free mayonnaise
1/4 cup cilantro, chopped
1 tsp lime zest
juice from half a lime
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 lb cooked chicken, cut into bit-sized pieces
1 15oz can black beans, drained and rinsed
1 11oz can whole-kernel corn, drained
1 red bell pepper, diced
1/4 - 1/2 red onion, chopped
2 heads Bibb lettuce, separated into leaves and washed

Directions:
1) In a large bowl, combine well the mayo, sour cream, cilantro, lime zest, lime juice, and seasonings. Stir in the chicken, beans, corn, bell pepper, and onion.
2) Divide lettuce evenly among 4 plates and top with a portion of chicken salad. Or serve like lettuce wraps. Serve and enjoy.

Pizza Salad

5 cups lettuce (mixture of Romaine or butter lettuce, and spinach)
1 cup sliced tomatoes
1 cup thinly sliced mushrooms
1 cup sliced yellow peppers
1/2 cu grated mozzarella cheese
1/2 cup turkey pepperoni
1/4 cup sliced black olives

Dressing:
Mix together 1/4 cup light Ranch and 1/4 cup pizza sauce

Wash lettuce and tear into bite-size pieces. Add other ingredients. Mix with the dressing and serve. Works great as a main dish with breadsticks on the side.