Wellllll.....could we narrow it down a little? ;D

How many do you need to serve?
Do you prefer a veggie type salad, or is a pasta, potato or grain salad o.k.?
Will it be served chilled or room temp?
Any known food restrictions?
Is it meant to be a side dish or something more substantial?

Everyone loves this! I'm making it Sunday for a family dinner at my mom's. We're going to try to bring my dad home from the Memory Center so he can be with the family. I hope everything goes well.

Twenty-four Hour Salad

Use in of the following ingredients layered in a large glass bowl or casserole, layered in this order:

chopped iceberg lettuce
chopped fresh spinach leaves
1/2 package frozen green peas, thawed
1 small thinly sliced red onion
1/2 lb. crumbled, cooked bacon
2 chopped hard-cooked eggs, chopped
1/2 to 1 cup grated sharp or medium cheddar cheese

Combine:

1/2 cup mayonnaise
1/2 cup sour cream
opt. 1 TB sugar
opt. 2 TB finely grated Parmesan cheese

Spread over top evenly to seal in salad ingredients. Cover with plastic wrap and refrigerate up to 24 hours.

Optional: top the creamy dressing with a sprinkle of paprika for some color.

Teresa

This one is great for a group....

CORNBREAD SALAD

Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nancy

By "tossed salad" do you mean anything with lettuce?

Sending a bunch because I don't know waht you want.
Salad, black bean and corn
1 can of black beans, drained
1 cup frozen corn
cup diced sweet onion
¼ cup diced bell pepper, green yellow or red
2 roma tomatoes, seeded and diced
2 T chopped fresh cilantro
Make dressing:
2T sugar,
2 cloves garlic crushed
¼ cup white wine vinegar
½ cup good quality olive oil
Whisk all togetherÂ.and pour enough over salad to moistenÂ.save any remaining and refrigerate for another use.
Serve bean salad on lettuce and top with slices of grilled chicken if desired.

Alaska cole slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Claremont Salad
1/2 small head green cabbage sliced thinly
1 green pepper, quartered and thinly sliced
1 cucumber thinly sliced ( I like the english or seedless)
1 carrot thinly sliced
1 small onion finely chopped
1/4c + 2T sugar
1/2c white vinegar
3T water
1/4c oil
1 1/2t salt
1 minced garlic clove
Combine vegs in large bowl. Blend remaining ingredients together until well combined. marinate overnight stirring occaisionally.

Tea Garden Salad
Individual tea garden gelatin molds made with your favorite brew of tea. Little beauties served with whipped cream and a shortbread cookie.
 3 oz package orange gelatin
 1 cup hot black tea
 11 oz can mandarin oranges
 9 oz can crushed pineapple
 5 oz can sliced water chestnuts
 Whipped cream
 Mint leaves
 Shortbread cookies
Dissolve gelatin in hot tea. Drain and reserve juice from oranges and pineapple. Add 1 cup of reserved juice to gelatin. (Add orange juice or other fruit juice to equal 1 cup, if necessary). Stir well and chill until gelatin begins to thicken.
Add water chestnuts, pineapple and orange sections. Spoon into 8 well oiled individual molds. (or into martini glasses)
Refrigerate until set. Serve on individual platters with a whipped cream garnish, a mint leaf and a shortbread cookie.

Bok Choy Salad
2 bunches of bok choy through the food processor on the 4 mm. slicing blade ( cut some of the dark green off but not all)
2 bunches of green onions also sliced same
2, 5 oz packages ramen noodles ( flavor packet tossed in trash!!)
1/2 stick of butter
3 T sugar
a small pkg sliced almonds
1/4 c sesame seeds
1/4 cup oil ( recipe says 3/4 cup)
1/4 cup vinegar ( recipe says 1/2)
2 T soy sauce 2 cloves garlic, crushed
Salt and pepper to taste.
Slice bokchoy and onion......saute noodles ( broken up) in butter with sugar nuts and seeds and remove to paper towel when lightly browned. Add oil, vinegar and flavorings to veggies and refigerate for at least an hour and add sauteed noodles and nuts just before serving.

THAI NOODLE SALAD 1 lb. thin (not as thin as angel hair) spaghetti, broken in half 1 cup shredded carrots 3/4 cup snow peas or sugar snap peas (blanched if desired) 1 cucumber, peeled, quartered lengthwise, sliced thin 1/3 cup chopped scallions 1 red bell pepper, julienned 1/3 cup coarsely chopped roasted peanuts for garnish DRESSING: 1/4 cup peanut butter 1 1/2 Tbs. vegetable oil 2 Tbs. soy sauce 2 cloves chopped garlic 1 Tbs. sugar 1 Tbs. grated fresh ginger root 2 Tbs. sherry 1 tsp. sesame oil (dark preferred) 2 Tbs. lemon juice 1 scallion, sliced 1/2 tsp. chili powder 1/4 cup chicken broth Cook spaghetti according to package directions but do not overcook. Drain; rinse with cold water; drain thoroughly. Combine all salad ingredients in a large bowl. Place all dressing ingredients in a blender or food processor and blend until smooth. Add dressing to salad and toss. Just before serving, sprinkle with chopped peanuts.

Salad watermelon cucumber feta
Cucumber, Watermelon and Feta Salad
1â2 English cucumber
1 seedless watermelon wedge,
4 to 5 inches (10 to 12 cm) wide
1 tbsp (15 mL) red wine vinegar
1 small garlic clove, minced
3 tbsp (45 mL) olive oil
1â4 tsp (1 mL) each salt and pepper
1â4 cup (50 mL) shredded mint leaves
1â3 cup (75 mL) crumbled feta cheese
1. There is no need to seed or peel cucumber. Slice cucumber lengthwise, then again lengthwise. Finally cut crosswise into chunks, about 1 inch (2.5 cm) in size. Cut watermelon into the same size chunks as cucumber. Place both in a large bowl and toss.
2. Whisk vinegar with garlic, oil, salt and pepper. Drizzle over watermelon mixture and stir. Add mint and feta and gently toss. Tumble onto a platter and serve at room temperature.

Hope something suits you...and there there is the wild rice, pasta potato and other starchy salads...

Serves 10 people

1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside.
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Here is a tasty one from MQ....who I miss...

Broccoli Raisin Salad (MQ)

1 large broccoli head washed and drained
1 Cup red onion chopped
1/2 Cup golden raisins
1/2 Cup pecans chopped
1/2 Lb bacon fried crisp and crumbled--I use less bacon
2 Tbl red wine vinegar
3/4 Cup mayonnaise or 1/2 mayo and 1/2 sour cream
1/2 Cup sugar--I use less

In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture.
Toss gently,refrigerate, covered, overnight and toss gently the next day when ready to serve.

This one's been a favorite of my family.

Mediterranean Salad
Recipe courtesy Giada De Laurentiis

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 servings

Episode#: EI0819
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Sally

Linda, thanks for reminding me that I haven't made that Alaskan cole slaw for a while.

Here are a few vegetable salads I used to make when I packed three lunches each day.

MUSHROOM AND FENNEL SALAD serves 30

5 lbs. large mushrooms, sliced
5 cups fennel, cut into julienne strips
10 red bell peppers, diced
Fresh chopped parsley
2 cups less 2 Tbs. olive oil
5 cloves garlic, minced
1 cup plus 1 1/2 Tbs. red wine vinegar
5 tsp. fennel seeds
5 bay leaves, crushed (discard center rib)
Salt and pepper to taste

Combine mushroom, fennel, red pepper in large bowl or bowls. In separate bowl, whisk oil, garlic and vinegar. Whisk in fennel seeds, bay leaves and seasonings. Pour over vegetables and toss well. Cover and refrigerate overnight, if desired, but at least 4 hours. To serve, stir and pour off excess dressing. Sprinkle top with parsley.

CORN AND SHRIMP SALAD

4 large or 6 small ears of fresh corn
1/2 cup salad oil
1/4 cup cider vinegar
1 Tbs. sweet-hot mustard
2 tsp. fresh lemon juice
2 tsp. sugar
1 1/2 tsp. minced fresh basil or 1/2 tsp dried
1/8 tsp. ground red pepper
1 small red pepper, chopped
1 small green pepper chopped
1/2 cup chopped green onions (scallions)
1/2 lb. small cooked shrimp, shelled and cleaned

Remove husks from corn. Cook in boiling water for 3 minutes. Remove pot from heat, cover, and let stand for 5 minutes. Drain: plunge corn into a large bowl of ice water for 1 minute; then remove and set aside. Combine all ingredients except corn, in a large bowl. Cut corn off cobs and add to salad mixture. Mix well. Cover and chill.

Note: This is the original way I made this but now I just cut the corn off the cobs and microwave it, covered, for 3 or 4 minutes, before mixing it in with the salad ingredients. I sometimes add small cubes of zucchini and some sliced black olives. You can also substitute dill for the basil.

COLORFUL COLESLAW

1/2 cup vegetable oil
3/4 cup sugar
3/4 cup cider vinegar
3/4 tsp. celery seeds
2 tsp. dried mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 head green cabbage, cut into thin shreds
1/2 head red cabbage, cut into thin shreds
1 carrot peeled and coarsely grated
1 small onion, peeled, halved and thinly sliced
1 green pepper, seeded and halved crosswise and thinly sliced
1 sweet red pepper, seeded and halved crosswise and thinly sliced

Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving.

MARRAKESH CARROTS 4 servings

1 pound whole carrots, peeled and trimmed
1 Tbs. fresh lemon juice
3 Tbs. olive oil
1 tsp. sweet paprika
1/2 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. ground cinnamon
2 Tbs. minced fresh parsley

Place the carrots in a pot of cold water over medium heat and bring to a boil. Cook until soft but not mushy, 10 to 15 minutes. Drain and cool under cold water.

Meanwhile, place the lemon juice in a medium bowl. Whisk in the oil and then the remaining ingredients except parsley.

Cut the carrots into bite-sized dice. Add to the dressing and toss. Stir in parsley. Season with additional salt or spices to taste.

You all are making me very hungry. So much to save and try.

Sushipup, that's correct, nothing with lettuce or other green leaves.

Rachellen, at this point I'm not sure of the number attending. There will probably be 40 to 60. There will be other salads, so I think just enough to feed 10-12 will be sufficient. I will travel about 25 miles and can take a cooler. Since this will be at a large farm which is the hosts second home (hobby farm) I'm not sure if it will be outside or inside. Probably outside with that many guests and no refrigeration. It is to be a side dish, the hosts will be serving the main dish which is to be pulled pork barbecue and probably barbecue ribs and chicken. No restrictions.

A pasta salad would be great, but I'm open to others except grains. They aren't popular here at this time.

Teresa, I'm keeping my fingers crossed that everything goes well when you bring your Dad home.

This one of Woodies is excellent and would easily feed 12 or more!

Pasta Salad - Woodie

1 lb small shell macaroni,cooke and drained
1/2 lb provolone cheese,diced
1/2 lb salami,diced
1/2 lb pepperoni,cut in cubes
3 lb tomatoes,seeded and diced
3 ribs celery,diced
1 green or red pepper,diced
1 can black olives
1 jar pimento stuffed green olives
1 red onion,diced
DRESSING
3/4 cup oil
1/2 cup vinegar
1-1/2 teaspoon salt fresh ground pepper
1 tsp dried oregano
1 tsp basil celery salt to taste

Mix dressing and pour over pasta, refrigerate until serving.

BEAN SALAD

Drain in a colander, in order

1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans 1 can of chick peas.
This gets some of the red juice off the kidney beans

1 small to medium red or white onion cut in ringsvery necessary as they add flavor to the salad

Dressing

½ cup red wine vinegar (can substitute white)
½ cup sugar
½ cup salad oil
1 tsp salt
1 tbsp dried basil (2 if its fresh)
1 tbsp. prepared mustard

Mix together and pour over beans and onions. Cover and refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator

I always like a Salade Niçoise as a dinner in a bowl or as an extra on the side.

Here's a link to Delia Smith's recipe which is more or less the way I make mine. I guess you could just leave out the green leaves if you really don't want them.

SharonCb

The Delia Smith recipe looks great but I have one question. What in the world are rocket leaves?

Tracey

Tracey,rocket leaves are arugula.

jude

Rocket is arugula...

Thank you for all the teriffic sounding recipes. I have just learned that the event will be indoors, just in case anyone has any more to add.

Beverly

Lots of good ideas here! Let me add a couple more.

Roasted Corn, Black Bean and Mango Salad
Source: Cooking Light

1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

Greek Orzo Salad

1c uncooked orzo
2c chopped cucumber
1-1/2c cherry tomatoes, quartered
1c feta cheese,crumbled
1/2c chopped onion
1/2c chopped fresh parsley
1/2c chopped black olives
2tsp salt
1/4tsp pepper

Dressing:
1/3c extra virgin olive oil
1/3c lemon juice
1tsp minced garlic
½ tsp salt
1/4tsp pepper

Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill

Crunchy Pea Salad

8 slices bacon, cooked & crumbled
1 10oz package frozen peas, thawed & drained
1/2c chopped celery
1/2c chopped green onions
2/3c sour cream
1c chopped cashews
Salt & pepper

In medium bowl combine peas, celery, onions and sour cream. Toss gently to mix.
Just before serving, stir in cashews and bacon. Season with salt & pepper.

Linda

GREEK PASTA SALAD

1 lb. medium-size shell or other short pasta (4 cups)
Salt
2/3 cup olive oil
2 Tblsp. fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 tsp. dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1-1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 oz.) crumbled feta cheese
1/2 cup chopped pitted Kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 tsp. of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time. Serves 8.

Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.

Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.

From What Can I Bring by Anne Byrn.

This is a great thread. I'm going to copy and paste it all!

Sally

I didn't see any rice salads, so here is my contibution. I have been making it for more years than I care to count!! Never any leftovers.

Crunchy Rice Salad - 10-12 servings

1 cup uncooked long-grain rice
1 16 oz can mandarin orange slices, drained
1 cup chopped green onions
1 8 oz can sliced water chestnuts, drained
1 cup thinly sliced fresh mushrooms
1/4 cup rice vinegar
1/4 cup vegetable oil
1/4 cup soy sauce
Lettuce leaves

Cook rice according to directions, omitting salt. Cool. Combine cooled rice and oranges/chopped veggies in a large bowl. In a small bowl, combine vinegar, oil and soy sauce. Mix well and pour over rice mixture. Toss lightly, cover and chill thoroughly (overnight is fine). It's pretty to serve it in a glass bowl lined with lettuce leaves or serve on individual plates on top of a lettuce leaf, but you can also serve it straight from a pretty bowl.

That Greek Orzo salad is great, and you can use other pasta shapes too!

I often bring some type of coleslaw to big dos.

I also often bring tabouleh but if the crowd isn't big on grain salads, forget it. I love tabouleh this time of year with fresh cukes, tomatoes, green peppers, parsley and mint.

Here's another take on pasta salad that I once took to a party.

from "LIght Cooking: Pasta" by Publications International, LTD

Garbanzo pasta salad

Makes 8 1/2 cup servings, (could be doubled).

4 oz uncooked spinach rotini or fusilli. Can also use the tri-colored stuff, which is what I most commonly find, or just plain.
1 can (15 oz.) drained garbanzo beans (chickpeas)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup " " green pepper
2 green onions with tops, chopped
3 TBLSP balsamic vinegar
3 TBLSP lowfat or regular mayo
2 tsp. whole grain mustard
1/2 tsp. ground black pepper
1/4 tsp. Italian seasoning

Cook pasta according to package directions. Drain well
Combine pasta, beans and chopped vegetables. Whisk together dressing ingredients and pour over salad. Adjust seasonings to taste, you may want to add more of one ingredient or the other. Cover and refrigerate up to 8 hours in advance. When serving, garnish with cherry tomatoes!

This is a great thread and I'm going to have a difficult time deciding which one to use. I'm copying all of them!

lpink, I could still bring a Tabouleh Salad because I make mine from cous cous.

Beverly

Here is another good one that my group likes.

Posted by: Cindy_Mac (My Page) on Tue, Jul 15, 03 at 22:17

GREEN BEAN, PECAN, AND FETA SALAD
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
2-3 ounces crumbled feta cheese
1 cup coarsely chopped pecans or walnuts, toasted
6 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
coarse salt and fresh ground pepper to taste
CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.
TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour.
WHISK together olive oil and next 5 ingredients; cover and chill 1 hour.
POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
~adapted from Southern Living magazine

Great recipes here for sure! I haven't forgot about that cake recipe Beverly. My friend was out of town for a wedding this weekend so I'll get it from her this week.

David

David that salad is just what the doctor ordered, since I have garden now not so fresh green beans languishing in the fridge. I think I'm going to use balsamic vinegar and add garbanzo beans for a complete protein, and also to use up the garbanzo beans also languishing in my fridge. I was gone for three days and it's POOF time!

Serves 10 people

1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
Prepare corn bread according to package directions. Cool, crumble, and set aside.
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

One of my favorite is Chefs Salad not tossed.
I could eat this as a complete meal.

**************

Place Lettuce pieces on the bottom of a large Salad Bowl. I use crispy Iceberg lettuce.
Sprinkle with some Tomato juice, Parmesan Cheese, Garlic Powder and
lay Sliced Onions, broken and separated, over that.

Line half the outside edges of the Salad bowl with sliced Tomatoes. The other half with different types of Olives.

Work towards the center with slices of hard boiled eggs, Sharp Provolone, Feta and Cheddar Cheese.

Pieces of Ham, Chicken, Pepperoni, etc.

Place to make a nice design. When you run out of room put more goodies into bowls.

Have small bottles of EVOO, Vinegar, Salt and Pepper,Salad Dressing and some Grated Parmesan, on the side.
LOU