INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli-- 1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2" cubes. Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley.

Thanks, Lynn, at Homeschooling with Heart for the recipe.

• 6 ounces uncooked spiral pasta
• 1/4 cup reduced-sodium soy sauce
• 1/3 cup white wine vinegar or cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons sesame seeds, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped cooked chicken breast
• 2 cups torn fresh spinach
• 1/2 cup sliced green onions
• 1/4 cup minced fresh parsley

Directions:

• 1 package (7 ounces) spiral pasta
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 package (9 ounces) frozen diced cooked chicken breast, thawed
• 1 large tomato, seeded and chopped
• 1 cup Italian salad dressing

Directions:

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cups shredded red cabbage
• 6 cups torn fresh spinach
• 2 cups cherry tomatoes, halved
• 1/2 cup sliced green onions
• 1 bottle (8 ounces) ranch salad dressing
• 8 bacon strips, cooked and crumbled, optional

Directions:

Ingredients:

• 1 pound fresh broccoli, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 large tomatoes, chopped
• 1 medium red onion, chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 1 bottle (16 ounces) Italian salad dressing

Directions:

Ingredients:

• 1 package (16 ounces) spiral pasta
• 1 pound ground beef
• 3/4 cup water
• 1 envelope taco seasoning
• 2 cups (8 ounces) shredded cheddar cheese
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Ingredients:

• 2 boneless skinless chicken breast halves (1/2 pound)
• 2 teaspoons olive or vegetable oil
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/4 teaspoon garlic salt, optional
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 4 cups torn romaine
• 1 small tomato, thinly sliced
• Caesar salad dressing
• Caesar salad croutons, optional

Directions:

Ingredients:

• 1 medium head cauliflower, broken into florets (4 cups)
• 1 bunch broccoli, broken into florets (3 cups)
• 4 to 6 small carrots, thinly sliced
• 4 green onions with tops, thinly sliced
• 1 cup chopped celery
• 6 bacon strips, cooked and crumbled or 1/2 cup bacon bits
• 1 cup (4 ounces) shredded cheddar cheese
• 1 bottle (8 ounces) blue cheese salad dressing
• 1 bottle (8 ounces) ranch salad dressing

Directions:

Ingredients:

• 1 pound ground beef
• 1/2 cup seasoned bread crumbs
• 1/2 cup Italian salad dressing
• 6 cups torn salad greens
• 1 medium red onion, thinly sliced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• Caesar Italian salad dressing or dressing of your choice

Directions:

Ingredients:

• 1 can (20 ounces) pineapple chunks
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 1 to 2 small ripe bananas, sliced
• 1 cup halved seedless red grapes
• 1 cup miniature marshmallows
• 6 cups torn lettuce

Directions:

Ingredients:

• 2 cups diced cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 1/2 cup mayonnaise
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2 tablespoons finely chopped onion
• 1/2 cup crushed butter-flavored crackers (about 12 crackers)
• 1/2 cup crushed potato chips
• 1/2 cup sliced almonds, toasted

Directions:

INGREDIENTS:
1/2 cup honey-dijon mustard
1/3 cup prepared creamy Italian salad dressing
1 10-ounce pkg fresh spinach leaves, cleaned/stems removed
1 small head red cabbage, thinly sliced
1 small red onion, thinly sliced (about 1 1/3 cups)
Salt and pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, grilled
1/2 cup pecans, toasted and chopped coarsely

DIRECTIONS:
Slice chicken breast into thin strips and set aside.
Blend mustard and prepared dressing in small bowl; chill
until serving time. Mix spinach, cabbage and onion in large
bowl. Stir dressing mixture into spinach mixture; toss to
coat. Season with salt and pepper. Arrange on serving plate;
top with grilled chicken and pecans. Serve immediately.

Thanks to Lynn at homeschooling with heart for this great recipe!

1/2 cup uncooked spiral pasta

1/2 cup cubed cooked chicken breast

1/4 cup mandarin oranges

1/4 cup chopped cucumber

1/4 cup halved seedless red grapes

1 green onion, sliced

ORANGE VINAIGRETTE:

3 tablespoons orange juice concentrate

1 tablespoon white vinegar

1 tablespoon olive oil

Broccoli & Cauliflower Salad

1 head cauliflower
1 bunch broccoli
2 small onions, sliced
2 carrots, thinly sliced
1/2 cup mayonnaise
1/3 cup vinegar
1/3 cup vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, fried and crumbled

Cut vegetables into bite-sized pieces.
Combine mayonnaise, oil, sugar, salt, and pepper.
Pour over vegetables and toss to cover.
I always use a big Tupperware mixing bowl for this, since the lid
makes it possible to turn the stuff upside-down to marinate well.
Refrigerate for several hours. Add bacon just before serving.

From Lynn at the Homeschooling With Heart Yahoo Group.

Easy Fruit Salad

8 ounces fresh strawberries, sliced

1 can (26 ounce) peaches, do not drain

1 can (12 ounces) cherries, do not drain

1 (3 ounce) package of sugar free French vanilla instant pudding

Mix fruits together. Add pudding mix and stir until well mixed. Chill until serving.

Greek Potato Salad:

6 large potatos, boiled in jackets, then peeled and cubed

6 green onions, finely chopped

1/2 cup fresh parsley, finely chopped

1 1/2 cups mayonaise

Salt to taste

Mix all ingredients together in a large bowl. Then, mix 1/4 cup vinegar and 1/4 cup oil together. Add 1/4 cup of this mixture to the salad and stir.