Here are the recipes from our May Fashion Show Celebration.
Thanks to everyone for their Help!!!!


Spinach and Poppyseed Dressing Salad (by Laura Pena)
1 bag baby spinach (~12-16oz)
1 pint strawberries(sliced)
1/2 cup thinly sliced almonds
1/2 bottle Lemon Poppyseed dressing;

Keep ingredients separate until ready to serve.  
Combine all ingredients and toss.  Serve immediately.  



Thai Salad (provided by Barbara Gittinger)

1 head of Nappa cabbage (Chinese cabbage) cut in strips
3 – 5 sliced green onions
1 jalapeno pepper, seeded, deveined and chopped

Combine Nappa cabbage, onions, and jalapeno. Refrigerate in bag.

2 packages of Ramen noodles crushed in package.
¼ to ½ cup of sesame seeds
½ stick of butter
3 oz. of sliced almonds

Melt butter, add seeds, noodles and almonds and saute until browned. Keep stirring and don’t burn. Just brown this mixture called “crunchies”.

½ cup of rice wine vinegar (important ingredient)
½ cup of sugar
½ cup of vegetable oil
¾ tsp. of soy sauce

Mix these 4 ingredients to make the dressing. Set aside.
Serves 8, 10 or 12 depending on portion size.

When ready to serve, mix the salad, crunchies and dressing together.

If you are preparing ahead, cool the nut mixture before bagging and keep it in a separate bag from the cabbage.

DO NOT MIX THE SALAD WITH DRESSING UNTIL READY TO SERVE.

You can add chicken strips to the salad if you wish.




Black Bean Salad (provided by Betty Owen)
2 cans white corn/fiesta corn
1 large can (1 lb 11 oz) Bush's black beans (or 2 small cans)
1 chopped Jalepeno to taste (2-3 slices)
1/4 c picante sauce (or to taste)
1 small bottle chopped pimento
1/4 c lime juice (green plastic bottle)
2 Tbsp oil
salt and pepper
Mix all ingredients and just before serving add: 
4 chopped tomatoes/12 grape tomatoes
2 avocadoes chopped
1/4 c chopped cilantro

Rotini Pasta Salad (by Christina Corona)

1 bag/box Garden Rotini (~12oz)
1c. chopped fresh tomatoes (grape tomatoes work best)
1c. diced red onion (about ½ large onion)
2 small cans sliced black olives (drained)
1 green bell pepper (chopped)
1 red or yellow bell pepper (chopped), optional
4-6oz diced cheddar cheese (4oz for small dice 6oz for larger dice)
4oz diced thick cut Salami(1/2 lunchmeat package works great)
1 bottle Balsamic Vinegarette Salad Dressing

Cook and drain pasta according to directions. After draining, cool pasta in cold water to stop cooking and cool temperature. To cooled and drained pasta add remaining ingredients. If chilled overnight, reserve some salad dressing to add before serving in case salad gets dry overnight. For veggie variations, you can add small broccoli florets(blanched) or chopped asparagus(blanched).