"The heat of the summer is no match for this delicious salad recipe. Refreshingly delicious!"

INGREDIENTS

3 cups uncooked elbow macaroni
5 eggs
2 strips celery, diced
1/2 onion, minced
1/2 green bell pepper, diced
1/2 pound fresh shrimp, peeled and deveined
1/2 pound crabmeat

1 cup mayonnaise
1/2 cup milk
1 teaspoon dried dill weed
1 teaspoon fresh mint
1 teaspoon salt
1/2 teaspoon white sugar
2 teaspoons cocktail sauce
1/8 teaspoon hot pepper sauce
2 teaspoons paprika, for garnish

• Boil cold water and eggs in a saucepan. Remove from heat and cover the pan. Leave it for 12 minutes and remove the eggs when done. Cool and peel eggs, reserving 1 egg as garnish and chopping the rest.
• Cook pasta in a large pot of lightly salted water for about 10 minutes. Drain. Transfer into a large bowl and add the eggs, celery, onion, green pepper, shrimp and crab.
• Use another mixing bowl to combine the mayonnaise with milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
• Add the dressing mixture into the macaroni mixture, stirring well. Add sprinkling of paprika and garnish with the reserved egg. Cover with plastic wrap and refrigerate for about 6 hours.
• Makes 6 servings

"A refreshing salad recipe that will cool your tastebuds during the hottest of days."

INGREDIENTS

1 (12 ounce) package macaroni
3 tomatoes – peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna
1 1/2 cups light mayonnaise
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
1 pinch ground black pepper

• Cook the pasta in a large pot of salted boiling water. Once al dente, drain pasta, rinse with cold water and drain again. Transfer into a large bowl. Add the tomatoes, celery and tuna.
• Prepare dressing, stirring mayonnaise with the salad dressing, sugar and pepper. Add to pasta salad, mixing well then refrigerate for an hour prior to serving.
• Makes 6 servings

"Have a taste of the tropics without leaving home. This is truly a must-try salad recipe."

INGREDIENTS

1 (8 ounce) package macaroni
2 potatoes
1 hard-boiled egg, chopped fine
1/2 cup mayonnaise
2 tablespoons Italian-style salad dressing
1/2 Maui onion, minced
1 carrot, cut into very fine matchsticks
1/2 teaspoon salt
1/8 teaspoon pepper

• Cook the macaroni for 8 minutes in a large pot with lightly salted and boiling water. Drain and refrigerate.
• In a another pot, boil lightly salted water and add the potatoes, cooking for about 25 minutes. Drain, peel and chop the potatoes into cubes then transfer into a bowl. add the chopped egg and mayonnaise, stirring well.
• Add the macaroni, Italian-style salad dressing, onion, carrot, salt and pepper into the potato mixture, mixing well. Refrigerate for about 20 minutes and serve.
• Makes 4 servings

"Best recipe I’ve ever had and shared it with friends during potlucks. It never fails to win me compliments."

INGREDIENTS

1 (8 ounce) package elbow macaroni
3/4 cup diced green pepper
1/3 cup sweet pickle relish
1 (2 ounce) jar diced pimientos, drained
1 tablespoon grated onion
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt or salt-free seasoning blend
pepper to taste

• Cook the macaroni as instructed in the packaging. Rinse with cold water and drain. Transfer into a large bowl and add the green pepper, pickle relish, pimientos and onion.
• In a smaller bowl. mix the rest of the ingredients together and stir thoroughly. Add to the macaroni mixture, tossing until coated. Cover and keep it refrigerated until serving.
• Makes 6 servings

"The smoky flavor of chicken in this recipe tandems well with the nutty goodness of almonds and aroma of fresh basil."

INGREDIENTS

1 (6 ounce) package smoked chicken breast, skin removed, cubed
1 cup seedless grapes, halved
1/2 cup diced red onion
3 stalks celery, diced
1/4 cup fresh basil leaves, cut into thin strips
1 cup blanched slivered almonds
3/4 cup mayonnaise

• Place the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise into a large bowl. Combine well and refrigerate until serving.
• Makes 6 servings

"All the right ingredients in one serving that brings out a great combination of refreshing salad flavors."

INGREDIENTS

2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves

• Boil a large pot of lightly salted water. Add pasta and cook for about 10 minutes. Drain well and rinse using cold water.
• Put the brown sugar, salad dressing, lemon juice, vinegar and salt into a large bowl. Drizzle this over the cooked pasta, celery, green pepper, onion and chicken.
• Keep salad refrigerated until serving. Add the cashews prior to serving and combine well into the salad.
• Makes 6 servings

"Here is a delicious and refreshing salad recipe that is composed of fresh fruits and healthy grilled chicken meat."

INGREDIENTS

1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries

• Prepare the grill to high heat. Brush grill grate lightly with oil.
• Place the chicken onto the grill and cook for about 16 minutes, turning once. Let the chicken meat cool when done and slice into bite sized portions.
• Toast the pecans in a dry skillet set over medium-high heat. Cook for about 8 minutes, stirring often. Remove from heat when done and set aside.
• Place the red wine vinegar, sugar, vegetable oil, onion, mustard, salt and pepper into a blender. Combine well until smooth.
• Prepare lettuce lined serving plates and top them evenly with grilled chicken slices, strawberries and pecans. Add the dressing and serve.
• Makes 6 servings