2 1/2 cups of diced cooked chicken breasts

1 cup mayo

3 TB. curry powder

1/2 cup seedless grapes sliced in half

1/2 cup diced pineapple

1/4 cup diced yellow onion

1 tsp. salt

1/2 tsp. pepper

1/2 cup chopped walnuts

Mix all together and chill for 2 hours.

Fresh pasta and lobster salad

8 oz. of spiral pasta cooked

1/4 cup very thin slices of shallots

1 TB. red wine vinegar

3 TB. olive oil

2 cloves garlic lightly crushed

1/4 tsp. salt

fresh ground pepper to taste

1 1/2 pounds of lobster cut into 1/2 inch pieces (can substitute with shrimp)

2 TB. fresh lemon juice

1/2 pound of snow peas, stems and strings removed

1 TB. fresh chopped basil

Place half the shallots in a bowl with vinegar and let stand for 5 minutes. Whisk in 2 TB. olive oil. Stir in garlic 1/8 tsp. salt and pepper. Set aside.

Place lobster cut up in bowl.

Pour remaining TB. of olive oil in large skillet over medium high heat. Add snow peas and remaining shallots. Add remaining salt. Cook until snow peas are bright green about 90 seconds. Empty skillet into bowl of lobster.

Remove and discard garlic from vinaigrette. Combine vinaigrette with pasta. Add lobster mixture, basil and remaining TB. of lemon juice. Toss well.

( Shrimp can be substituted for lobster)

Golden Apple Salad

2 Medium size golden delicious apples

1 13 oz. can of pineapple tidbits

2 medium carrots shredded

1 3 oz. package of cream cheese softened

1 1/2 tsp. grated lemon peel

2 TB. fresh lemon juice

2 tsp. sugar

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/4 cup cashews chopped

Core, but do not peel apples. Cut into 1/2 inch cubes

Drain the pineapple reserving 1 TB. of the syrup

Combine apples, carrots and pineapple

Blend the cream cheese with the TB. of syrup from the pineapple

Add the lemon peel, lemon juice, sugar, nutmeg and salt. Mix into apple mixture.

Spirnkle nuts on top and serve on crisp greens.

Strawberry and onion salad with poppyseed dressing

1 Head romaine lettuce

1 pint fresh strawberries sliced

1 Bermuda onion sliced

Dressing Place ingredients in jar and shake until blended

1/2 c mayo

2 Tb. vinegar

1/3 c sugar

1/4 cup whole milk

2 TB .poppyseeds

Wash lettuce and place greens on a plate. Put berried and onions on top of greens. Drizzle dressing over salad and toss.

Cold pea salad

2 10 oz. packages of frozen peas

1 cup sour cream

1 tsp. lemon pepper

2 scallions sliced into 1/4 inch pieces

6 slices of bacon cooked and crumbled

salt and pepper to taste.

Thaw frozen peas. combine with remainder of ingredients. Chill or serve at room temperature.

Dressings:

BlueCheese dressing

6 oz. maytag blue cheese ( Bel Pasto)

3 Tb. lemon juice

1 Tsp. celery salt

1 clove garlic minced

1 Tsp. grated onion

1 pint sour cream

1 pint mayonnaise

Mix first five ingredients. Fold in sour cream and mayo. Refrigerate.

Tangy French Dressing

1/4 c sugar

1 Tsp. celery seed

1 Tsp. dry mustard

1 Tsp. paprika

1 Tsp. salt

1 Tsp. grated onion

1 Cup salad oil

4 Tb. red wine vinegar

1 clove garlic peeled

Combine first six ingredients in a deep bowl. Using a beater, alternate the oil and vinegar in bowl, beating until thick. Add the garlic clove, Allow dressing to stand at room temperature for 1 hour. Remove garlic Refrigerate and shake before using.

Romaine salad dressing

1/4 cup salad oil

3/4 cup sour cream

1/2 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. onion salt

1 Tsp. vinegar

1 Tsp. fresh lemon juice

1/2 cup grated parmesan cheese

Mix all ingredients together except the cheese. The cheese should be added before serving. Toss with your favorite greens.

Let me know if you want other salads. I tried to pick different salads that I make. Reply and have a great day. Doreen Sidor