Copycat Costco's Sweet Kale Salad Mix

Source: dealstomealsblog.com

Ingredients

1. 1 bag broccoli slaw
2. 1 head kale, chopped fine
3. 1/4 red cabbage, sliced
4. 1 cup brussel sprouts, sliced thin
5. 1 cup dried cranberries
6. 1/2 cup pumpkin seeds

Creamy Poppyseed Dressing

1. 1 Tbs. poppy seeds
2. 3/4 cup mayonnaise
3. 2/3 cup white vinegar
4. 3 Tbs. milk
5. 1 1/2 Tbs. grated yellow onion (fresh or dried)
6. 1 1/2 tsp. salt
7. 1 Tbs. dry mustard
8. 1/3-2/3 cup sugar

Optional

1. 2-3 cup grilled chicken, seasoned and diced
2. 1 cup blueberries or other fruits
3. 1 red bell pepper, diced

Instructions

1. Place the broccoli slaw into a large serving bowl. Rinse the kale and remove the thick stems. Chop the remainder into small pieces and add to the bowl. Chop the red cabbage and add to the bowl. If you like brussel sprouts, rinse them and slice them super thin. Add them to the bowl as well and toss. Add the dried cranberries and pumpkin seeds.
2. For the dressing, whisk all together until smooth. Toss the salad in the dressing and serve. If you would like to add extras to the salad (chicken, blueberries or bell peppers) add to the bowl as well.

Egg Salad

We got this recipe from a Disney cookbook.  It's the egg salad recipe from River Belle Terrace, Frontierland Disneyland Park.

12 eggs, hard-boiled, peeled
1 cup mayonnaise (you could probably cut this down a little if you don't like your egg salad as saucy)
1 T prepared mustard
1 tsp seasoning salt
1 tsp pepper
1 T lemon juice, fresh

Rinse peeled eggs and pat dry with paper towels.  In a glass or stainless steel bowl, chop eggs to medium-fine consistency.  Fold in mayonnaise and seasonings, mixing well.  Refrigerate until ready to use.

My favorite memory of eating these sandwiches is after church with our neighbors in Logan.  We ate them on the yummiest white bread that we got from the Macey's bakery.  It was called Grandpa Lynn's bread.  We came home from church one Sunday and made a huge stack of egg salad sandwiches and then invited Rex and Vicki Davis and Eric and Kim Pond over to eat.  We had the best neighbors and some of the best times while we lived in Logan!

Spinach and Chicken Pasta Salad

From the kitchen of:  yourhomebasedmom.com

16 oz. bow tie pasta, cooked al dente

Dressing:1 cup vegetable oil

2/3 cup Yoshida’s gourmet sauce

2/3 cup white wine vinegar

6 Tbsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

Salad consists of:

20 oz. bag of spinach

1 6 oz. bag Craisins

3 cans mandarin oranges, drained

2 cans sliced water chestnuts, drained

1/2 cup parsley chopped

1 bunch green onions, chopped

1/4 cup sesame seeds, toasted

6 oz. peanuts

2 cups chicken, cut into pieces.

Blend dressing in blender.  Mix dressing and pasta and marinade for 2 hours (in a Ziploc bag).  Combine rest and add pasta and dressing and toss.

Coleslaw Chicken Salad

3 oz. canned chicken
1 T Miracle Whip
1 T plain yogurt or sour cream
1/4 apple, diced
1 cup coleslaw mic
onion (optional)

In a large bowl mix coleslaw, onions, apples, chicken, Miracle Whip and sour cream.  Add salt and pepper to taste.  Refrigerate until ready to eat.  Serve in pitas.

Frog-Eye Salad

Boil:
1/2 box frog eye pasta

Cook until thick:
1/2 cup sugar
11/4 cup juices from fruit
1 T flour
1 egg, beaten
1/4 tsp salt

Remove from heat and add:
1/2 T lemon juice

Mix pasta and sauce and refrigerate 4 hours or more.  When making salad, stir in:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
fruit flavored marshmallows
9 oz. Cool Whip
bananas

Refrigerate until ready to serve.

Mello Jello

From the kitchen of:  Denise Smith

Jello:
1 large pkg. vanilla cook and serve pudding
1 large pkg. orange jello
Follow directions on box for both pudding and jello.  Stir together and chill until set.

Topping:
1 small pkg. lemon instant pudding
2 cups cold milk
8 oz. Cool Whip
1/2 cup powdered sugar
Mix all ingredients, pour over jello and chill until set.

Blueberry Jello

From the kitchen of:  Denise Smith

Jello:
1 can blueberry pie filling
1 6 oz. box jello, grape or blackberry
2 cups boiling water
11/4 cups ice water
1 can (20 oz.) crushed pineapple

Topping:
1 8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 tsp vanilla

Dissolve jello in boiling water, add ice water.  Stir in pie filling and pineapple, mix well.  Chill until set.  Spread on topping and chill.

Mom's Macaroni Salad

Every summer my mom would make a BIG bowl of this salad.  We would eat it for a snack, lunch or dinner.

12 oz. pkg. Salad-roni, cooked
3 hard boiled eggs, chopped
1 can of small deveined shrimp
2 green onions
mayonaise to taste
salt and pepper to taste