Here are a couple that are on my "to try soon" list. Maybe you can try one of
them first and let us know how it turned out.

* Exported from MasterCook *

Eight layer Salad

Recipe By : Southern Living-5/99
Serving Size : 12 Preparation Time :0:00
Categories : Make Ahead Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head iceberg lettuce -- torn
1 bunch green onions -- chopped
1/2 green bell pepper -- chopped
1 rib celery -- chopped
1/2 red bell pepper -- chopped
1 (10oz)pkg frozen sweet green peas -- thawed
1 cup dry roasted peanuts
1 cup (4oz) shredded Monterey Jack cheese
1 cup mayonnaise
2 tablespoons sugar
8 slices bacon -- cooked & crumbled

Layer first 8 ingred. in a large bowl. Spread mayonnaise over the cheese; top
with the sugar and bacon. Cover and chill at least 8 hours. Toss before
serving.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Garden Vegetable Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

GARDEN VEGETABLE PASTA SALAD

Keep your summer easy and breezy with this colorful cold salad.

Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

Ingredients:

•4 cups (12 oz.) SKINNER Medium Shells, uncooked •HONEY-GINGER DRESSING (recipe
follows) •1 cup thinly sliced carrot •1 cup peeled and seeded cucumber, sliced
and quartered •1 cup frozen peas, thawed •1 cup sliced radishes •1 cup diced
fresh tomato •1/2 cup sliced green onion

Instructions:

Cook pasta according to package directions; drain. Rinse with cold water to cool
quickly; drain well. Meanwhile, prepare DRESSING. Stir together cooled pasta,
vegetables and dressing; salt and pepper to taste. Cover; refrigerate. 12
servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider vinegar
and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh cilantro, 1
tablespoon Dijon mustard, 2 teaspoons minced garlic and 1 teaspoon ground
ginger.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chuckwagon Pasta Salad

Recipe By : Women's Day-6/98
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound wagon wheel pasta
1/2 cup light mayonnaise
1/3 cup bottled barbecue sauce
3 tablespoons cider vinegar
1 teaspoon salt
1 can (15oz) black beans -- rinsed and drained
1 cup corn kernels
1 cup chopped green pepper
1/2 cup thinly sliced onion
1 1/2 cups shredded cooked chicken -- if desired

Cook pasta according to pkg directions and drain; rinse in cold water and drain
again. Whish mayo together with barbecue sauce, vinegar and salt. In a large
bowl toss pasta with beans, corn, peppers, and onion. Add sauce mixture and
toss to coat. Add chicken for main-dish supper.

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