Recipe(tried): Salads for Amber

Sorry - that first post got away from me - here's the finished product...Hi Amber first of all congrats on your win!- here are a few salad ideas that are always requested for you, the first one most of all:

Antipasta Salad

16 oz. tri-color twist trio
1- lb. package pepperoni
2-1/2 inch slices hard salami
2-1/2 inch slices provolone
1 large tomoto, chopped
1 large onion, chopped
1 can small black pitted olives
1 jar green olives

Dressing:

2/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. each oregano, basil, salt & pepper
(some people omit the salt due to the content in the meat)

Marinade the salad for several hours (I actually prefer overnight). Drizzle with additional vinegar when serving as the pasta absorbs quite a bit and it freshens it up. I'd say this serves 15 as a side dish.

Classic Creamy Coleslaw

3 large heads cabbage, shredded (about 48 cups)
3 large carrots, shredded (about 2-1/2 cups)
2 cups mayo or salad dressing
1 cup sugar
1/4 cup white vinegar
2 tbsp celery seed
1 tbsp salt
2 tsp garlic powder

In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least an hour. Toss before serving. Yield 30-35 3/4 cup each)

Strawberry Spinach Salad for a Bunch

5 lbs. fresh spinach, torn
8 pints fresh strawberries, sliced
5 cucumbers, thinly sliced
3 cups green onions
1 cup snipped fresh mint, optional
32 oz. bottled ranch salad dressing

Toss spinach, strawberries, cucumber, onions and mint if desired. Just before serving add dressing and toss. Yield: 50-60 servings

ASPARAGUS, APPLE AND CHICKEN SALAD
1 cup fresh asparagus(1" pieces)
2 Tbsp. cider vinegar
2 Tbsp. vegetable oil
2 tsp. honey
2 tsp. minced fresh parsley
tsp. salt
tsp. pepper
1 cup cubed cooked chicken
cup diced red apple
2 cups torn mixed greens
Alfalfa sprouts, optional

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool.
In a bowl, combine the next six ingredients. Stir in the chicken, apple and asparagus; toss.
Serve over greens. Garnish with alfalfa sprouts, if desired. Yield: 8 servings as a side.

This is really good too - I had to post for it a while back as I lost the recipe.

Also, here's a dessert one for you:

Mini Cheesecake Cups

3 pkgs (8oz) cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 tsp salt
5 eggs
1/4 cup confectioner's sugar
1 cup sour cream
mandarin oranges, pineapple tidbits, halved cherries, and/or chopped nuts

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt; mix well. Add eggs, one at a time, beating well after each addition. Spoon into paper-lined miniature muffin cups, 2 tbsp in each. Bake at 325 for 20-25 min or until set. Cool completely. Combine confectioner's sugar and sour cream; spread over cheesecakes. Decorate with fruit and/or nuts (or other items of your choice). Chill for at least an hour. Store in the refrigerator. Yield: 4 dozen

Note - cooled cheesecakes can be frozen for up to 4 weeks in an airtight container. Before serving, thaw at room temperature and top w/ sour cream mixture, fruit and/or nuts.