Salad-In-A-Jar:

This is more of a technique vs a real recipe, but it really helps keep your lettuce fresh longer.

1 Head (or bag) of lettuce
12 oz. to 16 oz. mason jars (depending on how large you like your salad, or if you like to share!)
Paper towels or paper napkins
Salad toppings of your choice

1. Wash jars and set them out to dry
2. Wash and chop head of lettuce
3. Stuff jars with lettuce (the fuller, the better)
4. Dampen a paper towel and fold it up small enough to fit into the mouth of the jar.
5. Lay paper towel over the top of lettuce and secure lid.
6. Turn upside down and store in the fridge for up to a month!!
7. When you're ready to eat, throw out the paper towel and prep as you like!

Notes:

• If you have enough space in your jars you can top your salad while still in the jar and have an easy lunch to-go, or great solution to salad at parties!

Italian Chicken Salad in Lettuce Cups

I haven't tried this recipe yet, but it sounds good...and healthy.

4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling

Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.

Red Wine Vinaigrette

1/2 cup red wine vinegar
Juice of 2 lemons
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!

Fudge striped fruit salad

2 cups buttermilk
2 3oz pkgs of instant vanilla pudding
1 12oz cool whip
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
2-3 bananas sliced
1 cup seedless grapes
1 pkg fudge striped cookies

Directions:  Mix buttermilk, pudding and cool whip.  Drain pineapple and oranges.  Add all fruit to mixture.  Crush cookies into bite sized pieces.  Just before serving add sliced bananas and all but 1/2cup of the cookies.  Mix together.  Put remaining cookies on top of salad for garnish.

South West Salad

1 cup green peppers chopped
1 cup red peppers chopped
1 cup red onion chopped
2-3 cans corn (to preference)
1-2 cups miracle whip
2 Tbs ranch
1-2 bags chili cheese frito chips
cheese (to your preference)

Mix all together.
Don't add the chips until right before serving to prevent them from being soggy.

Note: I know this is not a precise recipe, but it is really good. Just mix the above ingredients to your liking.

Chinese Chicken Salad Recipe Two

2 bags pre-packaged coleslaw mix
1/2 cup green onions, chopped
3 packs chicken Ramen Noodles
2-3 cups cooked chicken (I boil mine)
1 cup roasted sunflower seeds
Add all above ingredients together

Dressing:
2 packs Ramen noodle seasoning
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
2 tsp accent
5 Tbs rice vinegar
1/2 Cup vegetable oil

Mix all together (mixing this dressing in a container with a lid is easiest because then you can shake/mix it well right before putting on salad.)

Note: Don't put dressing on until right before serving or the ramen noodles get soggy.

Chinese Chicken Salad Recipe One

2 large Cabbage-shredded (I buy 2 bags of coleslaw mix)
16 green onions
1 1/2 cups sunflower seeds
16 oz slivered almonds
1/2 cup sesame seeds
4 pkgs oriental noodles (ramen noodles)
6 cups chicken

Directions: Mix cabbage, green onions and chicken in a large bowl. Roast slivered almonds,sesame seeds and noodles (do this by broiling-but watch closely, they will burn quickly). Right before serving mix in almonds, sesame seeds and noodles. Top with dressing (recipe below) and mix well.

Dressing:
2 cups sugar
2 tsps salt
2 tsp pepper
2 cups vegetable oil
1 1/2 cups rice vinegar