Would you mind if I changed the name to Hawaiian Cole Slaw so I can serve it at the luau I am planning? And I think I will use dried cherries. And maybe add a little pineapple. Thanks for the recipe.

scaned these salads they all look good thought that I'd tell you that the Alaskian cole slaw is so good sence I went through so fast wasn't sure if this was in it it also is yummy Spinach and Strawberry Salad 2 bunches spinach, rinsed and torn into bite-size pieces 4 C. sliced strawberries ½ C. oil ¼ C. white wine vinegar ½ C. white sugar ¼ tsp paprika 2 T. sesame seeds 1 T. poppy seeds in a large bowl, toss together the spinach and strawberries in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Just before serving pour over the spinach and strawberries toss to coat. another of my favorites Gabbys Macaroni Salad 12 oz. Bow Tie Pasta, cooked according to direction 12 oz. can of chunky pineapple* 1 C. diced celery* 1 bunch green onions, chopped* 1 C. cashews 1 C. grapes, cut in half* 4 Chicken breasts, cooked and diced Dressing 1 C. Mayonnaise 1 16 oz. bottle of coleslaw dressing Mix dressing and combine with above ingredients, except cashews, and macaroni. When blended, carefully stir in pasta to minimize breakage. Chill in the refrigerator for several hours before serving. Add cashews just before serving. *If you want to make changes, just remember 2 veggies and 2 fruits doesnt matter what, just 2 of each. Also I never seem to use that many chicken breast I'd do it to taste and again maybe experiment wonder how it would taste with say salmon just a thought but again it is a yummy dish as is luck with your event sheila

I've made Glenda's Alaskan Coleslaw for two different occasions (a wedding rehearsal dinner and a 'darts team' party and have had several people tell me it is the best coleslaw they've ever had and ask me for the recipe. I do add the celery and the green pepper that are in the recipe (and that Glenda leaves out). Either way, it is one delicious dish! Another favorite of ours is fresh asparagus. We lay it out on a cookie sheet, drizzle with olive oil, and sprinkle lightly with seasoning (we use seasoned salt, but any favorite could be used) and bake until tender/crisp. And a third favorite... young potatoes sliced with the skins still on. Put in a foil pouch with a little margarine, a bit of salt and course ground black pepper, and dill weed. Seal up and cook on the grill until done.

I made this one twice recently (and many times before that) and people ate it up. I was hoping for more leftovers the last time since I like to put leftover coleslaw on my sandwiches. It's a Diners, Drive-Ins and Dives recipe. Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1 1/2 pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. Here is a link that might be useful: My blog post about this recipe