SALADS

Shrimp Taco Salad

1 cup sour cream
1/2 cup mayonnaise
1/2 envelope taco seasoning mix
1 head lettuce, torn
1 (8-ounce) can kidney beans, drained
1 (4-ounce) can sliced black olives, drained
1 medium onion, chopped
2 tomatoes, cut into wedges
1 avocado, cut into wedges
12 ounces cooked shrimp
2 cups shredded Cheddar cheese
1 (5-ounce or larger) package taco-flavored tortilla chips

Combine sour cream, mayonnaise and taco seasoning in bowl; mix well. Chill until serving time. Combine lettuce, beans, olives, onion, tomatoes, avocado, shrimp and cheese in large salad bowl; mix well. Add tortilla chips and dressing just before serving, tossing to mix. Yield: 6 to 8 servings.

Chinese Chicken Salad

1 (12-ounce) package won ton wrappers, cup into strips, fried, drained
1 head lettuce, shredded
2 green onions, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
Dressing (recipe follows)
1 chicken breast filet, grilled, cut into strips

Arrange fried won ton strips on serving platter. Top with mixture of lettuce, green onions, green pepper, red pepper and 3/4 cup of the Dressing. Top with chicken. Garnish with blanched almonds, snow peas and mandarin oranges. Yield: 8 servings.

Dressing

3 quarts vegetable oil
6 cups sesame oil
2-1/2 quarts soy sauce
6 cups orange juice
2 teaspoons chopped garlic
2 teaspoons ground ginger
9 cups sugar
10 cups sesame seeds
3/4 cups dry mustard

Whisk vegetable oil, sesame oil, soy sauce, orange juice, garlic, ginger, sugar, sesame seeds and dry mustard in large container. Chill for 4 hours or longer. Store in refrigerator. Yield: 3 gallons.

Honey Mustard Dressing

1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
1/4 cup creamy Italian salad dressing

Combine mayonnaise, mustard, honey and salad dressing in bowl; mix well. Yield: 2 cups.

Layered Salad

1 to 1-1/2 heads iceberg lettuce, torn into bite-sized pieces
1/2 head cauliflower, chopped
1 medium onion, chopped
2 cups mayonnaise
1 cup grated Parmesan cheese
8 ounces bacon, crisp-fried, crumbled

Layer lettuce, cauliflower and onion in large salad bowl. Spread with mixture of mayonnaise and cheese; sprinkle with bacon. Chill, covered, overnight. Stir salad just before serving. Makes 12 servings.

Cherry Salad

1 can cherry pie filling
1 can crushed pineapple, drained
1 can sweetened condensed milk
1 cup chopped pecans
1 large tub Cool Whip, thawed
1-1/2 cups miniature marshmallows
1 cup coconut

Mix all ingredients together until well blended and chill.

Snickers Salad

12 ounce container of Cool Whip, thawed
4 apples (2 red, 2 green)
1 box vanilla instant pudding
3 Snicker candy bars, chopped

Chop apples, unpeeled and sprinkle dry pudding mix over top. Add candy bars and cool whip to apple/pudding mixture and mix well. Refrigerate.