Homemade Italian Dressing Mix

1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp oregano
1 tsp black pepper
1/4 tsp thyme
1 tsp basil
1 Tbsp parsley
2 Tbsp salt
In a airtight container, mix all ingredients and store with lid on tightly.

Recipe Credit: 365 Days of Slow Cooking

Olive Garden Salad with homemade dressing

2 romaine lettuce hearts (you just want the hearts, they will give you a crisp crunchy texture.)

3 Roma tomatoes

1/2 red onion 

1/2 C medium sized olives

1 C croutons

1/4 C Parmesan cheese

Dressing: 

1/2 C mayonnaise

1/3 C white vinegar

1 t Canola oil

2 T corn syrup

4 T Parmesan cheese

1 t minced garlic

1/2 t Italian Seasoning

1/2 t parsley, dried

1 T lemon juice

1. Combine all dressing ingredients in a blender or small food processor and mix until well combined. 

2. Chop your lettuce, tomatoes and red onion. Add your olives, croutons and Parmesan cheese. Toss to combine.

3. Pour dressing over the top. Toss to coat and serve immediately. 

Recipe Credit: Copycat Recipes

Pasta Salad

1 (1 lb.) pkg. rotini pasta                    

1 green pepper, cut into small pieces

8 oz. Italian Dressing              

2 tomatoes, diced

1/2 of a 4-inch bottle of Salad Supreme (spice isle--I get the McCormick brand--one of the "perfect pinch" varieties)                

2 celery stalks, chopped into small pieces

1 small onion, chopped into small pieces                                                  

1 or 2 cucumbers

1/2 bag mini pepperoni's (or you could chop up half a bag of large pepperoni's--bags are fairly small…)

About 1 cup cheddar or cheddar/jack cheese, cut into small cubes

1 -  1 1/2 cups carrots, chopped into small pieces

sliced olives (optional)

Boil noodles, then drain.  Add dressing and Salad Supreme.  Refrigerate for 30 minutes or until cold. (If in a hurry, freeze noodles for 1-2 hours, stirring occasionally, and then it should be just right for a quick dinner. But if you are more planned ahead, you can just cook the noodles in the morning, and keep them in the fridge until just before dinner.)  Cut and add vegetables.

Recipe Credit: Jenna Steed's blog

Broccoli Salad (Souplantation)

This is one of our all-time favorite things at Souplantation (or Sweet Tomatoes). I was introduced to this restaurant when I met Jeff and learned that that was his family's favorite place to eat. Let me tell you, that was a happy day when I discovered this yummy salad. We love it!

3 bunches uncooked broccoli*
3/4 cup crumbled cooked bacon
3/4 cup cashews
1/2 cup raisins
1/2 cup chopped red onions

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

1. Mix the first five ingredients in a large bowl.

2. In a second bowl, beat dressing ingredients together gently until smooth.

3. Toss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.

Serves 6-8.

*The broccoli is a loose guideline: often people have to make it a few times before they get it just the way they like it.

Recipe Credit: Fresh Ideas Blog

Doritos Taco Salad

1 bag Romaine salad mix

1/2 cup chopped green onions or sliced red onions
1 can olives

4 oz. grated Cheddar cheese

1 lb. cooked ground beef with taco seasoning added

1 can kidney beans, rinsed and drained

1 bag taco flavored tortilla chips or nacho flavor chips (Doritos)

1 tomato, chopped

Italian dressing (may sound weird, but my family always liked Italian on it growing up)
sour cream (optional)

--Cook ground beef (if using taco seasoning, follow directions on the pkg.). Toss ALL together. Serve immediately.

Adapted from: Jenna Steed

BBQ Chopped Chicken Salad

Jeff and I have brought this to several get-togethers, and each time, at least one or two people have asked us how to make it. We even had an older lady almost beg us to e-mail it to her! I was definitely shocked. It is super simple to make, and it has proved to be one of our most favorite salads.

3 cups cooked, cubed Chicken

1 head finely chopped Romaine lettuce

1 can Black Beans, drained and rinsed

1 can corn, drained
1/2 can black olives, rinsed and drained

1 cup Colby Jack Cheese, shredded

2 Green Onions, chopped

1/2 cup finely chopped fresh cilantro
1 or 2 Roma tomatoes, diced
1/4 c. finely sliced red onions

crumbled tortilla chips or strips, amount to your liking

Toss everything together in a large bowl.

BBQ Dressing

3/4-1 full package Hidden Valley Ranch
1/2-3/4 cup BBQ Sauce - any variety

Prepare ranch dressing a few hours ahead. Toss just
barely enough of the Ranch Dressing through all the salad (That you
tossed above). Then drizzle with BBQ sauce. Toss again and serve
immediately. Sprinkle with some of the tortilla chips on the top.

If you prefer, you can make individual servings. Salad could be
served on individual plates with tomatoes and tortilla strips arranged
on the outside edge of main salad ingredients, pre-tossed with Ranch
Dressing, chicken strips, sprinkled with green onions and BBQ sauce
drizzled on the top, and a lime wedge on the side. Dressing then
becomes a bit of guess work. The portions would be approx. 2-3 parts
Ranch Dressing to 1 part BBQ sauce.

Serves: 4-6

Strawberry Pretzel 'Salad'

I actually had this one on a group date a couple of years ago and I remember liking it a LOT, but then I kinda just forgot about it until a couple of weeks ago when I saw it somewhere else. This is one of my favorites! Pretty simple, too. I like those, if you can't tell.

2 1/2 cups Pretzels, crushed into small pieces

2/3 cup Butter (salted), melted

3 Tablespoons Sugar

8 oz. package Cream Cheese, softened

8 oz. container Cool Whip, thawed in refrigerator

1 cup Sugar

2 small boxes Strawberry Jello

2 cups Water, boiling

14 - 20 oz. Sliced Strawberries, frozen

1. Crush the pretzels by hand or in their cellophane bag.

2. Melt the butter and combine with the crushed pretzels and 3 T. sugar.

3. Spread pretzel mixture in a 13" X 9" baking pan. Bake for 10 minutes at 350 degrees. Cool.

4. Whip the softened cream cheese, Cool Whip and sugar in a large bowl using an electric mixer. Spread white layer on the cooled pretzel layer using a spatula or the back of a spoon. Make sure that all the edges are sealed and there are no holes.

5. Combine the two Jell-O mixes with boiling water and frozen strawberries. Refrigerate and check it every 15 to 20 minutes. When the Jell-O mixture is starting to set--it thickens a bit but is not firm yet--it is time to add it to the salad

6. Spoon the strawberry slices in place on top of the white layer, first. Now pour the Jell-O evenly on top, spreading it with the back of a spoon if it has thickened beyond pouring.

Recipe Credit: Hub Pages