Spiked Potato Salad

Ingredients:

10-12 red potatoes, peeled, and chopped into bite size pieces (more potatoes if feeding more than 5)

3/4 cup mayo

1/4 cup horseradish

1/4 cup chopped parsley

1 Granny Smith apple; peeled and cut into bite size pieces

1/2 of a large red onion; diced

2 ribs of celery cut up

Boil the potatoes until tender. About 5-8 minutes. Drain and rinse with cool water.

In a large bowl add the other ingredients. Add the potatoes and toss. Add salt and pepper.

Chicken Pasta Salad

Ingredients:

Dressing:

3 TBSP white vinegar

2 TBSP mayo

1 TBSP Honey

salt

pepper

1/4 cup Extra Virgin Olive Oil

1/4 cup chopped dill

Pasta:

8 ounces of pasta---bow ties, wagon wheels, garden rotini etc..

2 cups white chicken meat cut into bit size peices

1 red bell pepper diced

2 celery ribs diced

1/2 cup crumbled Feta cheese

Boil and drain the pasta. Rinse with cool water. Let it sit until room temperature.

Wisk together vinegar, mayo, honey, salt, and pepper. Wisk in the EVOO and dill.

Mix the chicken, pasta, bell pepper, and celery in a large bowl. Drizzle dressing over the top. Add the Feta cheese on top. Mix it up real good. Refrigerate. Toss again before serving.

White Corn Salad (Shoepeg Corn)

Ingredients:

1 can of Shoepeg corn (white corn)
1 tomato---chopped
1 bell pepper--chopped
1 onion--chopped
2 TBSP mayo
pepper

Place all ingredients in a large bowl. Do not drain the corn. Add the mayo 1 TBSP at a time. This salad should be a little runny, but not juicy. (if that makes sense!!)
Add pepper and place in the fridge for about an hour. Serve COLD!

Chinese Chicken Salad

Ingredients:

1 head Cabbage
4 things of green onions
1 small pkg. sliced almonds
1 pkg. raman noodles--it doesn't matter what flavor
chicken--cooked and cut up ---I just get the pkg. of sliced chicken breast
Rice Vinegar
sugar
vegetable oil



Directions:

Cut cabbage up into bite size pieces. (Don't use the colesalw mix!) Cut up green onions. In a large bowl, put cabbage, green onions, almonds, and chicken. Take the flavor pouch out of the raman noodles. Break the noodles up with your hands until they aren't one big blob anymore! Add to the bowl.

Dressing:

4 TBSP. sugar
1/2 cup oil
4 TBSP. Rice vinegar.

Drizzle all over salad. Put a lid on the salad and mix it by shaking the bowl around. Place in the fridge for about 30 minutes so the dressing can mix in. You may need to add a tad more vinegar. The sugar should dissolve completly.