APPETIZER SALAD CHILI TACO SALAD

THAI CHICKEN SALAD APPETIZER SALAD

Ingredients
½ cup Old El Paso™ Thick 'n Chunky salsa
½ cup chili sauce
Ingredients 1 teaspoon ground cumin
1 tablespoon butter, melted 1 teaspoon chili powder
1 teaspoon hot pepper sauce 1 lb extra-lean (at least 90%) ground beef
1 box Pillsbury refrigerated pie crusts, softened as directed on box ½ teaspoon garlic salt
2 ½ cups finely chopped cooked chicken 1 can (11 oz) whole kernel corn, red and green peppers
1 / 3 cup Thai peanut sauce (from 11.5-oz bottle) 1 bag (10 oz) torn mixed salad greens (6 cups)
1 / 3 cup mayonnaise 1 medium tomato, chopped (1/2 cup)
1 / 3 cup finely chopped green onions 1 cup small corn chips
1 / 3 cup finely chopped red bell pepper
Fresh thyme leaves, if desired
PROCEDURE

PROCEDURE:
1. Heat oven to 450°F. In small bowl, mix butter and hot pepper sauce.
Remove crusts from pouches; place on work surface. Cut crusts into 2-inch
squares; place on ungreased cookie sheet.
2. Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool
completely, about 30 minutes.
3. In large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell
pepper. Top each pastry square with about 1 tablespoon chicken mixture;
garnish with thyme. Refrigerate 30 minutes or until cold.
1. In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.
2. In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook
over medium-high heat 5 to 7 minutes, stirring frequently, until beef is
thoroughly cooked. Drain.
3. Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.
4. On individual serving plates, layer salad greens, beef mixture and tomato.
Drizzle with some of the salsa mixture; sprinkle each serving with 1/4 cup
corn chips. Drizzle with remaining salsa mixture.

ACCOMPANIMENT SALAD SIDE DISH SALAD

 HAM SALAD MAIN DISH CRESCENT REUBENS

Ingredients Ingredients
1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
3 cups finely chopped cooked ham 3 (7x4-inch) slices Swiss or mozzarella cheese
1 (12-oz.) can corned beef, chopped
¼ cup sliced green onions (4 medium) 1 (14-oz.) can sauerkraut, well drained
3 eggs, slightly beaten
½ cup dill pickle relish or chopped dill pickles
¾ cup milk
½ cup mayonnaise or salad dressing 1 tablespoon instant minced onion or 1/4 cup chopped onion
1 teaspoon dried parsley flakes
2 teaspoons Dijon mustard ¼ teaspoon salt
Lettuce leaves, if desired
PROCEDURE

PROCEDURE
1. In large bowl, mix all ingredients except lettuce until well blended.
2. Serve on lettuce leaves. Cover and refrigerate any remaining salad.
1. Heat oven to 425°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-
inch pan; press over bottom and 1/2 inch up sides to form crust. Press perforations to
seal.
2. Arrange cheese slices over dough. Spoon corned beef and sauerkraut over cheese.
In medium bowl, combine all remaining ingredients; mix well. Pour over sauerkraut.

3. Bake at 425°F. for 25 to 35 minutes or until filling is set and crust is deep golden
brown. Cool 5 minutes. Cut into squares.

MAIN COURSE SALAD

SEPARATE COURSE SALAD
 FRUITY PASTA SALAD
DESSERT SALAD
RASPBERRY-BANANA YOGURT CUPS

Ingredients
Salad Ingredients
3 oz. (1 cup) uncooked rotini (spiral pasta)
1 cup quartered fresh strawberries ¾ cup boiling water
1 cup fresh pineapple chunks ½ package (4-serving size) sugar-free raspberry-flavored gelatin (1 1/2 teaspoons)
1 cup seedless red grapes, halved 1 container (6 oz) Yoplait® Original Yogurt red raspberry
2 kiwi fruit, peeled, quartered lengthwise and cut into 1/4-inch slices ½ cup fresh or frozen (thawed and well drained) raspberries
2 tablespoons slivered almonds, toasted if desired 1 small banana, sliced
Dressing
½ cup low-fat vanilla yogurt
½ teaspoon grated lime peel
1 tablespoon lime juice PROCEDURE
2 tablespoons honey
1. In small bowl, pour boiling water over gelatin; stir until gelatin is dissolved.
PROCEDURE Stir in yogurt; gently stir in raspberries and banana. Pour into two 6-ounce
custard cups.
2. Refrigerate about 2 hours or until set.
1. Cook rotini to desired doneness as directed on package. Drain; rinse with cold
water to cool. Drain well.

2. In large bowl, combine cooked rotini and all remaining salad ingredients; mix
gently.

3. In small bowl, combine all dressing ingredients; blend well. Pour dressing over
salad; toss gently to coat.