Pistachio Salad

By: Michelle Brownell

1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas

Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.

Pretzel Raspberry Jello Salad

By: Michelle Brownell

2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple

Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.

Sarah's Salad

By: Michelle Brownell

1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.

Black Bean Salad

By: Rebecca Hale

INGREDIENTS:
2 (15 ounce) cans black beans,
rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 green onions, chopped
1small red onion, finely diced
2 avocados - peeled, pitted, and diced
3 tomatoes, seeded and chopped (use only the outer part;
the inside pulp makes the salad too watery)
1 cup chopped fresh cilantro
1/2 cup lime juice (more, to taste, if desired)
1 1/2 teaspoons cumin

DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, red onion, avocados, tomatoes, cilantro, and lime juice. Season with cumin. Toss, and chill until serving.

I love this salad on its own, but it also makes an awesome tortilla chip dip.