Seven-Layer Salad

2 heads iceburg lettuce, washed, dried & chilled
1 bunch celery, washed, dried
1 1/2 cup diced green pepper
1 1/2 cup chopped red onion
1 cup cooked peas
1 can sliced chestnuts

Topping:
2 cups mayonnaise
2 tbsp. sugar
1 1/4 cup Parmesan cheese
bacon bits

Pull lettuce apart and cut into bite size pieces.  Arrange in a wide bottomed bowl.  Sprinkle over salad in this order: celery, green pepper, red onion, peas, and chestnuts.  Spread mayonnaise over entire salad, sealing to the bowl on all sides.  Sprinkle with sugar, then with Parmesan cheese, and finally sprinkle crisp bacon bits over entire top.  Refrigerate for 8 hours or overnight.

*Note, best to avoid mixing the topping into the salad in the bowl until ready to eat, as this accelerates wilting.  

Artichoke and Broccoli Pasta Salad

Salt and pepper to taste
16 oz pkg. of bowtie pasta
2 tablespoons vinegar
2 cloves garlic, finely chopped
1/4 cup olive oil
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets
1/2 cup sliced olives
1/2 cup sliced basil
1/2 cup grated Parmigiana cheese

Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside to let cool.

In a medium bowl, whisk together vinegar, garlic, salt and pepper. Slowly drizzle in oil while continuing to whisk constantly to make a dressing. Add pasta, artichoke hearts, bell peppers, broccoli, olives, basil, cheese, salt and pepper, toss gently to combine and serve.

Pretzel Salad

• 2 cups crushed pretzels
• 1 ¹/2 cups butter
• 8 ounces cream cheese
• 1 ¹/2 cups sugar
• 2 cups Cool whip
• 2 4-ounce packages raspberry Jell-O
• 2 8-ounce packages frozen raspberries, thawed
• 2 cups boiling water

1. Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
   
2. Cream together cream cheese and 1 cup sugar. Fold in Cool whip. Spread over the pretzel crust.
   
3. Mix together boiling water and raspberry jello. Add thawed raspberries. Let stand for 20 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.

The Coleslaw that Converted Me

I've never really been a fan of coleslaw, but I've made this twice, and I have been craving it again!

1 (16 oz) bag coleslaw mix
2 tbsp. dry minced onion
2/3 cup mayo
3 tbsp olive oil
1/3 cup white sugar
1 tbsp vinegar
1/4 tsp salt
1/2 tsp. poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the mayo, oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Almond Chicken Salad

4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)

1. In large bowl combine chicken, grapes, celery, onions, eggs.

2. In another bowl, combine the next 9 ingredients; stir until smooth.

3. Pour over chicken mixture and toss gently.

4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.

Broccoli Bacon Salad

Not really a food storage dish, but good just the same!

10 slices bacon, crisp, crumbled
1 bunch broccoli, cut very small
1 small red onion, coarsely diced
1 cup raisins
1/2 cup sunflower seeds
grated cheese

Dressing:
3 tbsp. vinegar
1/4 cup sugar
1/3 cup mayo

Fry bacon until crisp; drain well on paper towels; crumble when cool. Combine bacon, broccoli, onion, raisins, sunflower seeds, and cheese. Mix vinegar, sugar and mayo. Pour over salad just before serving; mix well and serve.