Pink Salad

Jello Salad

1 12 oz. carton Cool-Whip, thawed

1 4-serving pkg. jello, * This was orange*

1 lg. carton cottage cheese

1 pkg. mini marshamallows

2 large cans pineapple

2 large cans mandarine oranges

Mix Jello with Cool-whip until completely dissolved. Add cottage cheese and stir until blended. Ad marshmallowsand drained fruit, stir well and chill.

We usually do strawberry jello, but using orange makes it taste like a orange dreamsicle! It's my go-to salad, for most potlucks and family dinners.

Spinach Salad with the BEST Dressing Ever

Thank you to Stick a Fork In It for this wonderful recipe. Hop on over to her food blog, it is wonderful. She has a lot of fun food over there!!

Salad:
1 pkg. baby spinach
1 1/2 sliced green apples
bacon bits
slivered almonds
craisins
Parmesean cheese

Dressing:
3/4 C sugar
1 t dry mustard
1 t salt
1 T dry onion flakes
1/2 c cider vinegar
1 c oil
1 T poppy seeds

Cookie Salad

Yummy is all I have to say about this salad! I took it to a BBQ and it went super fast once the word got out. I felt good to know that something I brought was a success.

1 small box instant vanilla pudding
1 C buttermilk
2 8oz containers frozen whipped topping, thawed
2 8 oz cans mandarin oranges
1 pkg fudge striped cookies

In a medium bowl, combine the pudding mix and buttermilk. Stir in thawed whipped topping. Add drained oranges. Stir in crushed cookies. This salad can be served right away, but it is still good the next day. Makes 8-10 servings. I added bananas to it and it was wonderful.

Greek Village Salad

I was lucky enough to spend my teenage years living over seas. I lived in Greece from 1988-1990 and Italy from 1990-1994. I love Greek food, it is by far my very favorite. Some day I will take my family back and show them how great Greece is . I love cooking with Olive oil, vegetables, and herbs.
I also think it is important to open our kids eyes to new foods. I try to make at least one "international" meal a week. This is my familys favorite salad. I love it because it doesn't have lettuce. :)

4 Ripe Tomatoes (I prefer Roma)
1 Cucumber
1 onion
1 green pepper
1/3 lb. Feta Cheese
Olives (Kalamata are the best)
1/2 cup Olive Oil (at least)
Oregano
Salt

Cut the vegetables in slices and mix in a salad bowl. Top with the olives and oregano and cover with "crumbled" feta cheese. Pour the olive oil evenly on top. Mix before serving. *The more feta the better. :)

Italian Pasta Salad

I have 3 failproof salads that I make for family dinners and potlucks. This is one of them. I have another one that is a pasta dish, and next time I have a function, I'll make it and post it, because it is SUPER YUMMY! I love this one too, but I can't decide which one is my favorite. My sister-in-law had a birthday party this past weekend and this was what I took to share. And I left with a clean bowl and not an ounce to bring home for lunch the next day :(.

1 package colored twirly noodles
1 jar Zesty Italian Dressing
1 can olives
1 cucumber
1 package grape tomatoes
1 8 oz. package of Feta Cheese

Boil noodles and drain. Add sliced olives, halved tomatoes, and chopped cucumber. Add a good coating of Italian dressing. Chill in the refrigerator. Just prior to serving, add another good coat of dressing and stir in the Feta! I LOVE Feta, but anyway, I promise it will be a hit.

Frog Eye Salad

I will warn you all now I love to cook and LOVE to try new recipes. I finally got up the nerve to make a Frog Eye Salad. I found this salad at http://www.justmade.blogspot.com/. A great site-check it out. Next time I make it I will eliminate the pineapple chunks. My kids would have eaten the salad if they wouldn't have been in it. BayLee had fun helping me make this and loved licking the mixing bowl when we were done. I know this is popular in Utah so I thought I would share it with people that may not have heard of it before. Enjoy. Perfect for a barbeque. Even better the next day!!!!! Enjoy.

1 cup ronzoni acini pepe, uncooked
2 -11 0z cans of mandarin oranges,drained
20 oz pineapple chunks, in juice, divided
1 3/4 cup milk
2 cups cool whip, thawed
1/4 cup sugar
1 small box vanilla pudding
8oz pineapple, crushed
3 cups miniature marshmallows
1/2 cup flaked coconut

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly/drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar, and pudding mix; beat with wisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows, and coconut;mix gently and thoroughly. Cover; refrigerate until cold. 12 servings (about 1 cup each)