Tortilla Salad

Marilyn Beckstrand brought this to a Relief Society activity a couple of months ago.  She gave me the recipe right away but I was VERY slow getting it up... I'm sorry!  But here it is... and trust me, it is GOOD!!!

Tortilla Salad

1 ½ packages curly pasta
1 can garbanzo beans
1 can kidney beans
1 can corn
1 red onion, chopped
1 red or green pepper, chopped
1 can sliced olives
2 cups mayonnaise
2 cups buttermilk
1 package fiesta ranch dip
Tortilla chips
Cheese, diced
Tomato, diced
Avocado, diced

Cook and drain noodles. Mix beans, noodles, corn, onion and olives together Combine mayonnaise, buttermilk, and dip mix. Add to bean mixture. Line dish with tortilla chips. Add bean and mayonnaise mixture. Top with diced cheese, tomato, and avocado.

Serves 20.

*Taco seasoning mix and plain ranch dip can be used as substitute for fiesta dip mix.


From Marilyn:  I probably had less noodles than the recipe calls for, I didn't measure them. I also had a very large pepper and onion so didn't use all of them. Also I cut the dressing in half. I don't put the chips in the salad either.  (They were sprinkled on top.)  The recipe isn't too clear on the amounts, Sorry, you will just have to experiment to get it to your liking!

Cabbage Salad

1 head of cabbage, shredded
1 bunch green onions, thinly sliced

Toss together in large bowl. Mix marinade:

1/4 cup + 2 Tbsp. wine vinegar
1/2 cup + 2 Tbsp. olive oil
1 tsp salt
1 tsp pepper
soup mix from 1 pkg chicken ramen noodles (save noodles for later in recipe)

Add marinade to cabbage, cover and refrigerate overnight or for several hours.

Just before serving, add:

1/2 cup slivered almonds
1/2 cup dried cranberries (craisins)
1 can of mandarin oranges, drained
1 pkg ramen noodles, crushed

Sweet Tomatoes' Broccoli Madness Salad

This is Bunny's favorite.

Serves 6-8.
1 bunch uncooked broccoli*
½ cup crumbled cooked bacon
½ cup cashews
1/3 cup raisins
¼ cup chopped red onions

Dressing
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the first five ingredients in a large bowl.
In a second bowl, beat dressing ingredients together gently until smooth.
Toss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.

Taco Salad

½ pound lean ground beef
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional

Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.

Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.

Serve with sour cream, tomatoes, and green onions if desired.

***Cooked ground beef can be substituted with cooked cubed chicken.

Vegetarian Variation: Omit beef.

Oriental Chicken Salad

6 cups Shredded cabbage and carrots
2 cups Cooked chicken, cubed
½ red onion, chopped
½ cup sliced almonds
1 can mandarin oranges
¾ cup chow mein noodles
½ - ¾ cup My aunt's poppy seed dressing

Mix. Chill. Yum!

Mandarin Couscous Salad

One of my favorites to make for BBQs, picnics, or anytime really. ;)

1 1/3 cups water
1 cup uncooked couscous
1 can (11 ounces) mandarin oranges, drained
1 cup frozen peas, thawed
1/2 cup slivered almonds, toasted
1/3 cup chopped red onion
3 Tbsp cider or white vinegar
2 Tbsp olive or canola oil
1 Tbsp sugar
1/4 tsp salt
1/4 tsp hot pepper sauce

Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least one hour.

In a bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, and hot pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

Yeilds 7 servings

Nutritional Analysis: One serving (3/4 cup) equals 221 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 108 mg sodium, 31 carbohydrate, 4 g fiber, 6 g protein.

Diabetic exchanges: 1 1/2 starch, 1 1/2 fat, 1/2 fruit.

*** What is couscous? For the answer, click here. You can find it in the bulk section at Winco and also on the pasta/rice aisle at any grocery store. It cooks super fast and is a great alternative to rice or pasta as a side dish. :)

My Aunt's Awesome Salad

This salad is terrific, but it's really the dressing that makes it "awesome". I will often use the dressing on other salads as well.

Spinach Salad
(Makes about 12 servings)

1 head lettuce (chopped)
1 lb. Baby spinach leaves
½ red onion thinly sliced
8 oz grated swiss cheese
8 oz dry curd cottage cheese
¾ cup bacon bits (the soft type)
¾ cup sliced almonds

craisins optional

Toss together above ingredients in large bowl. Chill until ready to serve.


Poppy Seed Dressing

¾ cup vegetable or canola oil
1/3 cup white vinegar or apple cider vinegar
¾ tsp. Poppy seeds
1 tsp prepared mustard
1/3 cup white sugar
1 tsp grated red onion (optional)
¾ tsp salt

Blend above ingredients really well in a blender. Refrigerate for at least a few hours before serving. Keeps for a long time in the fridge, but may separate over a longer period of time and need to be reblended.

Makes enough for at least one batch of salad.

***You can toss the dressing with the salad just before serving, but if there is leftover salad, it will become soggy. I usually serve the dressing on the side.