Tropical Fluff Salad

1 (8 oz) tub of whipped topping, thawed

1 ½ - 16 oz containers of cottage cheese

1 can crushed pineapple, drained

1 small (3 oz) package Tropical Fusion Jell-o *

Fold together in a bowl, refrigerate a few hours or overnight - this allows the Jello to dissolve and flavors to blend. 

* This salad is good with a variety of other flavors, including pineapple or lime.

Chinese Chicken Salad

Heat oven to 350. spread the following ingredients on jelly roll pan and toast in oven, stirring occasionally until lightly toasted:
1/2 cup sesame seeds
2 packages chicken ramen, broken to bite size
1/2-1 cup slivered almonds

Mix in bowl:
1 head chopped cabbage
2 cups diced cooked chicken
3 stalks green onion, chopped
toasted ingredients

Make dressing by blending together:
1/2 cup vinegar
1 Tbs soy sauce
2 pkts chicken seasoning from ramen
3/4 cup sugar

1/2 cup oil

Add dressing to salad, let sit in fridge for 3 hours if possible.

Sweet Pork Salads

Yeah for Janet Eyering and her Living for Less recipes!

Sweet Pork

Ingredients:

• 1 (3-5 lb.) sirloin or boneless pork loin roast
• 1 cup salsa (**sale** Don Julio 16 oz. $1.79)
• 1 cup packed brown sugar

Method:

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice

Ingredients:

• 1 cup uncooked converted white rice
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 teaspoon grated lime peel (zest)
  
• 1 can (15 ounces) chicken broth
• ¼ cup water
• 2 Tablespoons freshly squeezed lime juice
  
• 2 teaspoons sugar
• 3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing

Ingredients:

• 1 cup sour cream
• 1 envelope Ranch Salad Dressing
• ½ envelope Fiesta Ranch Salad Dressing
• 6 tomatillos, husked and cut in half
  
• 1 clove garlic, minced
• Juice from 2 freshly squeezed limes
  
• ¼ cup freshly chopped cilantro

Method:

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Dump Salad

1 (8 oz) tub of whipped topping
1 - 1 ½ lbs cottage cheese
1 can crushed pineapple, drained
1 small (3 oz) package lime Jell-o

Dump all ingredients into bowl and mix well. Enjoy.

Cranberry Set Salad (3 versions, for now!)

Andrea’s Cranberry Cups
Drain a 20 oz can of pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over 2, 3-oz packages of raspberry gelatin in large bowl; stir 2 min. until completely dissolved.

Add
1 -16 oz can jellied cranberry sauce
½ cup sugar
Blend until smooth.

To cranberry mixture add:
1 large grated apple (or around 1 cup)
½ cup walnuts, chopped
1 cup crushed pineapple

Set silicone baking cups on a cookie sheet and fill nearly to the top.
Chill until set, remove from cups and serve with a dollop of whipped cream.


Bonnie's Cranberry Set Salad
Combine 2 cups boiling water with 1-6 oz pkg cherry or raspberry jello. Add 2 cups ice, chill. When partially set, add:

1 -16 oz can jellied cranberry sauce
1/4 tsp salt
1/2 cup sugar

Blend until smooth. To cranberry mixture add:
1 large grated apple
1/2 cup walnuts, chopped
1 cup (1 small can) crushed, undrained pineapple

Pour into 9x13 glass dish, makes 10-12 servings
Chill until set, cut into squares and serve with a with a dollop of whipped cream

Link to Kraft Foods Recipe