Citrus Chicken Salad

Ingredients:
Part 16-7 boneless skinless chicken breasts cooked and cubed
6 stalks of celery diced
1 Cup slivered almonds
2 Small cans mandarin oranges drained
2 Cups red seedless grapes halved
4 green onions finely chopped
2 packages chicken flavored ramen noodles broken into bite size pieces (save the seasoning to use in dressing)
1/2 tsp. Salt
1/2 Tsp. pepper
Part 2
Dressing: Mix the following together:
1/2 C white wine vinegar
1/2 tsp dry mustard
1/3 C sugar
2Tb orange juice concentrate
1/2 C vegetable oil
1 tsp. lemon juice
8 TB mayonnaise
2 chicken flavor packets from the ramen noodles
Directions:
Mix the ingredients in Part 1.Mix the dressing ingredients in Part 2
Cover ingredients in part 1 with dressing, and refrigerate over night.
Number Of Servings:
This would feed my family, and probably have some left over. But leftovers keep very well.

Winter Salad

Ingredients:1 head of Romaine lettuce
1 head of Red Leaf lettuce
2 apples cut in bite size pieces
1 pear cut in bite size pieces
1 can mandarin oranges drained
4 oz cran-raisins
1 1/2 C sliced almonds sugared (in skillet, heat almonds and 5 TB sugar until sugar crystalizes)

Dressing:Mix and marinate atleast two hours before using.
1/4 C sugar1 tsp dry mustard (or 1 TB regular mustard)
1 tsp salt
1/3 C cider vinegar
3/4 C canola or vegetable oil
2 tsp. finely chopped onion (red is best)
1 TB poppy seeds
Directions:Mix the dressing 2 hours before using. Toss salad with dressing and enjoy!
Number Of Servings:1/2 of this recipe feeds a family of 6.

Watermelon Salad

I had this salad at a DUP luncheon. It is very surprisingly good!

Water Melon Salad from Gayle S.

One 5 pound Water Melon
1 Vidalia Sweet Onion slice VERY THIN
1/4 c Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
2 tablespoons of finely chopped mint (I omit this)
Salt and Pepper to taste
4 oz of Feta Cheese
sprinkle of Herbs de Provence


Toss All together and chill for a few hours, Serve CHILLED is best