This is the yummy salad that we ate at last year's Relief Society Dinner. I love it and had to track the recipe down from the owner so now I want to post it so I can always find it.

Sarah Silva Salad

1-2 heads romaine lettuce

1 avocado

4 roma tomatoes, chopped

1 15 oz can black beans, rinsed

1 15 oz can corn, drained

1 cup cheddar cheese, shredded

1 bunch green onion, chopped

cilantro

Dressing:

¾ cup white vinegar

½ cup oil (I use vegetable)

1 cup sugar

1 tsp salt

½ tsp pepper

Boil all ingredients together and cool before serving. The dressing makes a lot, so I usually only make half the recipe. Serve with homemade rolls

Greek Pasta Salad

Sauce:

1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar

Combine and mix vigorously until well blended. Set aside.

Cook 16 oz. of your choice of pasta. Drain and let cool.

Add your choice of:

Chopped red pepper
Sliced black olives
Crumbled feta cheese
Chopped red onion
Marinated artichoke hearts, drained and chopped
Fresh mushrooms, sliced
Fresh tomatoes, diced
Chopped cucumber
Can of garbanzo beans, drained

and anything else you can think of that would taste good.

Mix sauce, pasta and everything together and chill for at least 2 hours. This tastes even better the second day.

This is from several different recipes on allrecipes.com

Asian Summer Salad

Salad

8oz uncooked vermicelli pasta

¾ cup julienne-cut carrots, 2 inches long

¾ cup julienne-cut zucchini, 2 inches long

¾ chopped red pepper

¼ cup sliced green onions with tops

¾ pound deli roast turkey or chicken breast, cut ½ inch thick

Dressing

¼ cup vegetable oil

3 TBS rice vinegar

3 TBS soy sauce

2 tsp sugar

1/8 tsp ground red pepper

1 tsp finely chopped, peeled fresh gingerroot

1 garlic clove, pressed

Break vermicelli into quarters and cook according to directions. Drain and run under cool water. Add all the ingredients to the vermicelli. Make the dressing and pour over noodles and vegetables. Allow the salad to sit in the refrigerator for at least an hour. May be made a day in advance. Garnish with chopped peanuts and/or cilantro if desired.

BBQ Chicken Salad with Cilantro Ranch Dressing from the picky palate

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**
the picky palate.blogspot.com
next time you grill, add some extra chicken and set it aside for this.

Feta Chicken Salad

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

In a serving bowl, mix together the chicken, celery, pepper, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving (it tastes even better the second day).

Found this on allrecipes.com

Aunt Marty's Jello Salad

A recipe from my in-laws. And though I've asked, I still do not know who Aunt Marty is. But I love this stuff! I was not sure what label to put on this...any suggestions are welcome. I will edit them if I need to.

2 3oz. pkgs. lemon jello
8 oz. cream cheese
20 oz. crushed pineapple
1 pt. heavy whipping cream
1 small jar marachino cherries

Strain the pineapple, reserving the juice. Make jello according to directions, substituting 1 cup of the required cold water with a mixture of pineapple juice and 2 Tbsp cherry juice (mixture should make 1 cup total). The cherry juice is mostly for color. Allow to soft set in the refrigerator(about 2 hours).

Mix softened cream cheese into the jello.

Whip the heavy cream. Fold in the whipped cream and crushed pineapple into the mixutre. Allow to set for at least an hour. Garnish with cherry halves.