I have made a lot of these salads and they all sound good. However I haven't seen a recipe for my cauliflower salad.

CAULIFLOWER SALAD

Chopped lettuce (amount depends on how much you want to make)
Chopped cauliflower (same as above)
Chopped onion (ditto)
Salad dressing (Miracle Whip)
Sugar (or substitute)
Parmesan cheese
Bacon

Chop lettuce into salad bowl. Chop cauliflower into bite-sized pieces and place over lettuce. Same with onions. Spread with salad dressing, then sprinkle with sugar, cheese, and bacon. Let set in refrigerator until ready to serve. Stir before serving. (I take this to all our church dinners and come home with an empty bowl. You can make the amounts according to how many you are serving.)

I make a Brunch Salad that has 2 cups of Cooked and Chilled Rice, 1 cup barely steamed Green Peas, chilled , 2 cups of Cut up red Grapes, 2 shredded large Carrots, 1 can Garbanzo beans drain and rinse,1 Can dark Red Kidney beans, Drain and Rinsed, 1 can -15 oz kernel Corn drained, 1 cup of thinly Sliced Celery, 1 can of Pineapple tidbits, drained, 1 large can Mandarin Oranges, drained, 1 large Green or Red or Yellow Pepper diced. and 2 Bananas cut in half lengthwise and cut in 1/2 inch slices... Dump all together and add 1 cup of Miracle Whip and 1 small 8 oz container of Yogurt or sour Cream and 2 Tablespoons of Sugar or Honey. Add 8 oz.. Shredded Cheddar Cheese just before Serving stirring in Gently...( Yogurt could be any Flavor like peach or lemon or pineapple) Chill well over night.... ( with the beans, corn and rice you have complete Protein... I like to serve this with Whole Grain Muffins like Oatmeal muffins or Multi-grain breads..

Snicker salad is always yummy...and healthy cause it has apples in it, right? Another easy one is the oriental cole slaw that has ramen noodles and sunflower kernels in it, with a dressing made of oil, vinegar, sugar and soy sauce. When I'm in a big hurry one of my fave's is 1 carton cottage cheese, mix in 1 pkg apricot jello. Add one can drained apricots (cut up) and fold in one container of Cool Whip. Can add pecans, but my kids like it better without the pecans. 5 minutes and it's done. You'd want to double it for a crowd.

This type of salad is very popular here as is the one posted with walnuts, cranberries and those gourmet little sald leaves.

I make spaghetti salad. cut up tomatoes, celery, bell peppers, cucumbers and onions (optional) marinate in a bottle of Italian dressing over night Cook one pound spaghetti (next day) pour marintate over the spaghetti and serve cold.....yummy salt and pepper to taste

sweet potato salad 2 lbs sweet potatoes cooked and diced /2 stalks chopped celery 2 chopped green onions / 2 diced hard boiled eggs --- dressing 1 cup mayo a touch of mustard salt and pepper mix together. i had never tried this. i tried it and it was really good

Mandarin Orange Salad

<!--[endif]-->INGREDIENTS:

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<!--[if !supportLists]-->1 head iceberg lettuce, rinses
<!--[if !supportLists]--><!--[endif]-->1 head romaine, rinsed
<!--[if !supportLists]--><!--[endif]-->1 cup slivered almonds
<!--[if !supportLists]--><!--[endif]-->1/4 cup sugar
<!--[if !supportLists]--><!--[endif]-->1 cup vegetable oil
<!--[if !supportLists]--><!--[endif]-->1/4 cup vinegar
<!--[if !supportLists]-->1/4 cup sugar
<!--[if !supportLists]--><!--[endif]-->1 Tablespoon parsley flakes
<!--[if !supportLists]--><!--[endif]-->1 teaspoon salt
<!--[if !supportLists]-->Dash of black pepper
<!--[if !supportLists]--><!--[endif]-->6 green onion tops, thinly sliced
<!--[if !supportLists]--><!--[endif]-->1 lg. can mandarin oranges, drained, chilled


Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Cool and break into tiny pieces.

Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt and black pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
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Ingredients
2 cups crushed pretzels
3/4 cup butter melted
4 Tablespoons sugar
8 ounces cream cheese
1/4 cup sugar
8 ounces of Cool Whip
1 large package of strawberry Jello
2 1/2 cups strawberries crushed or sliced, freshor frozen
Directions
Combine pretzels, butter and sugar and press into the bottom of a 9 X 13inch pan.
Bake at 350 degrees for 8-10 minutes. Cool.
Combine Cream Cheese, remaining sugar and whipped cream. Pour over cooled crust.
In a separate bowl, dissolve gelatin with 1/1/4 cup boiling water and then add strawberries.
Cool in a refrigerator until slightly thickened.
Pour over cream cheese mixture and then chill entire dish until set firmly.
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Ingredients 1/4 cup sugar 1/3 cup slivered almonds or pecans
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries

CREAMY POPPY SEED DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.


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I love salads, so I've drooled my way through all these suggestions. Mine is not a salad exactly, but some of our families consider it as such. They expect this at every family gathering.
MARINATED VEGGIES
2 T. oil
1 1/2 c. vinegar
1 1/2 t. pepper
1 t. seasoning salt
2 t. dried mustard
1 t. garlic salt
1 t. parsley or celery seed (I use cilantro/is fistfull a measurement?)
1 1/2 c. sugar
(I also add 1 t. white pepper because we like a little more 'bite')
Raw vegetables---carrots, cauliflower, onions, bell pepper, cucumber, or any raw vegetables you prefer.
I like to simmer all except cilantro and vegs for just long enough for them to blend well. Cool well. We do at least a double recipe of marinade, pour over vegs and cilantro, seal in gallon jar or sealable container for 24 to 48 hours. Never a morsel left!

Here's my shortcut to the NanaCC's Veggies ...........

Shortcut Marinated Veggies
~~~~~~~~~~~~~~~~~

Chop or Chunk ... assorted raw veggies
(eg. carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, etc.)

Put in container.

Pour overtop ... Italian Dressing

Mix gently so as not to break up veggies.
Cover and store in frig overnight.
Drain and serve.
Should there be any leftovers, top with leftover marinade.

For a protein punch ... sprinkle with crumbled feta at serving (or serve feta on the side); or add some drained chickpeas to the raw veggies before marinating.

I always make more than enough, hoping for leftovers! Seldom happens! :)

LINGUINE SALAD

1 box linguine, cooked and drained
1 lg. bottle Italian Salad Dressing (Zesty if you like)
Assorted Vegetables, chopped/diced
(celery, sweet onion, yellow squash, tomatoes, carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, even some cheese like Swiss, provolone, cheddar, whatever you like)

Put cooked pasta in a large bowl with lid and start chopping. After preparing what you want, pour Italian dressing over all. Mix well, cover and refrigerate at least 8 hours for flavors to meld. This can be made with few or lots of vegetables and as much as you want. This becomes your salad specialty.

My uncle has since passed, but he was highly alergic to raw tomatoes (caused hives in his esophagus), so the chopped tomatoes were served on the side in another bowl for those who wanted to add them to their salad.
And this did turn out to be a deli salad. I took it to an office party, one of my coworker's husband owned a small
meat market. Of course he had fresh salads to go. She loved this salad and asked if I would mind he sold it in
the market. I gave her the two main ingredients and she picked how her own salad would be prepared. Every night
she made fresh salad for him to take in with him in the morning. Did this for many years she did this.

Lime Shrimp and Avocado Salad

1# jumbo cooked shrimp, peeled, deveined, chopped
1 med tomoato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced (could substitute diced bell pepper)
1/4 c chopped red onion
2 limes, juice of
1 tsp olive oil
1 T chopped cilantro
salt and pepper to taste

Combine onion, lime juice, olive oil salt and pepper in a small bowl.

In a large bowl combine the remainder of the ingredients. Drizzle the dressing over the shrimp mixture. Add cilantro. Toss and serve on bed of mixed greens.

Try using Coleslaw dressing instead of mixing one yourself. We like it.

Celery and apple salad. Chop some celery, chop up an apple, add some miracle whip, mix them all up and you're ready to go. You could use mayo instead of miracle whip if you like that better. Sometimes I add a 1/4 cup of raisins to the apples and celery, as well.

It's a quick cooking pasta, as well. Great to use when time is short.

Our favorite salad is a fresh tossed salad. I use fresh crisp lettuces and spinach. I add all of the fresh veggies I can find. I add avocado, tomatoes, black olives, sliced boiled egg, sliced pickled beets, seedless cucumber, carrot curls, red and green peppers and fresh sliced mushrooms. The list goes on to include any fresh veggies I have on hand. Sometimes I add grilled shrimp and other times grilled chicken for a bit of protein. I top the salad with fresh grated sharp cheddar and parmesan cheese. Any type of dressing is quite good. I have to add that the pickled beets do not enter my DH's salad bowl. He won't even try them. :):):)

I forgot to mention the roasted pumpkin or sunflower seeds that I sprinkle on top.
I hope you find a recipe you like to eat and enjoy making. :):):)

Spinach salad is super easy and always well received:

baby spinach leaves
Dried cranberries or Craisins
Feta cheese crumbles
Vidalia onion dressing

Mix all together in quantity desired.

This is a bean salad that I grew up on and it has been a hit nomatter where I take It.
Porkin beans 1or 2 cans how much you want to make. Drain the beans in a colander set a side.
The recipe calls for 1lb bacon fried crispy then crumbled.! 1 onion cut into sm pieces. Pickles cut up into diced size pieces.Boil eggs 3,4,5, how ever many you want then cut up into sm oieces. You mix all this up and then add Mayo.I grew up on Helmans. A friend tried mircle whip and it didnt taste the same. You can take a tablespoon or 2 of bacon greese and this holds it all together.My Mom always used this but I dont because of the fat content. It is best cold so i make it the day before I want to serve it.You can fool around with all ingredents to fit the number of people you serve. You will like it and people will ask for the recipe. I grew up in northern Indiana so I guess it came from there. Enjoy. Dawn Marie Odya

Romaine lettuce, torn quite small
8 oz canned mandarin oranges, drained well
1 medium avocado, cubed
2-3 oz pecans, chopped roughly
1 cup fresh raspberries
Toss with enough Kraft"s Raspberry Vinaigrette to moisten

Add a poached chicken breast, cubed and/or a hard boiled egg, chopped to make this a main dish.

This might be the salad I bring to thanksgiving. Sounds yummy!
sandy

How does Appesauce Salad sound? (Red Jello, Applesauce, Red Hots; delicious.) send private message if you want the recipe. Easy also, and people love it!
Mariah

Dawnmarie, Do you use sweet pickles or dill pickles? And do you rinse your pork 'n' beans and then drain them? Or do you just drain off most of the thick sauce that the pork 'n' beans come with?

My favorite is a bit unusual and oh-so-good. It is always a huge hit and everyone loves the vinaigrette. This comes from the Cooking Light website.

Jicama and Orange Salad

6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
6 cups lightly packed baby spinach (about 3 ounces)
1 cup orange sections (about 2 oranges)
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2/3 cup Ginger-Sesame Vinaigrette
2 tablespoons sesame seeds, toasted (optional)

Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.


Ginger-Sesame Vinaigrette

1/2 cup rice wine vinegar
1/4 cup water
1/4 cup yellow miso (soybean paste)
1/4 cup chopped green onions
2 tablespoons sugar (I say to taste and usually only use 1)
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons canola oil
2 teaspoons dark sesame oil

Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.

Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.