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16 oz. package of elbow macaroni
1 cup mayonnaise (more if needed)
2 cups diced dill pickles (measured after dicing)
1 cup dill pickle juice (more if needed)
10 hard boiled eggs - diced
2 hard boiled eggs - sliced
1 can black olives, sliced (maybe more if you eat too many)
8 oz. sharp or mild cheddar cheese - diced
1 tsp dried or fresh dill (or to taste)
salt to taste (1 tsp.)
pepper to taste (1-2 tsp)
paprika (for sprinkling on top)

Hard boil the eggs.
Boil macaroni per package directions, drain, and put in a large bowl, at least twice as large as the amount of macaroni boiled.\
While the pasta is cooking, dice the eggs, pickles and cheese. Be sure to dice these to the same general size.
Slice the olives if they are not already sliced.
Add the eggs, pickles, olives, and cheese to the pasta; mix thoroughly.
Add the mayonnaise, dill, and pickle juice and mix thoroughly.
Add salt and pepper to taste and mix thoroughly.
NOTE: At this point, there will be liquid at the bottom of the mix - this is the way it should be.
Let sit overnight in the fridge. All the excess liquid will get absorbed by the pasta.
Stir again, and add more mayo, pickle juice, salt, and pepper to taste.
Place the sliced eggs on the top of the salad and sprinkle with paprika and some dill.

From: 5 A Day

1 c. sliced mushrooms
2 carrots, shredded
2 t. cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 tangerine, sectioned
non-fat Asian or Oriental style dressing
black pepper

Mix ingredients, toss well

From: Suzanne Jensen

1 med-large head of cabbage, chopped
3 cup cubed cooked chicken
3 pkg. Dry “Top Ramen” chicken-flavor noodles
3 chopped green onions
4 tea. slivered almonds
4 tea. sesame seeds, toasted

Dressing: seasoning mix from package of noodles
3 tea. sugar
1 1/2 cup oil
3 tea. salt
1 tea. pepper
3 oz. apple cider vinegar

Pour over salad ingredients and mix. Chill overnight to enhance flavor.

Serves 4
Serving size: 2 ounces noodles, 1½ cups vegetables

Ingredients

8 ounces rice stick noodles (In orange packaging; I like Carvalle brand)
2 cups leaf lettuce, finely sliced
1 cucumber, finely sliced
½ cup cilantro, cut into 2” pieces
¼ cup mint, leaves picked from stems
¼ cup basil, leaves picked from stems
Other herbs as desired
2 carrots, shredded
1 cup fresh bean sprouts
½ cup peanuts, roasted and coarsely chopped (2 tablespoons/person)

Preparation

Boil rice stick noodles until soft, about 5 minutes (check to be sure they are soft before draining). Immediately rinse with cold water, and continue to rinse until noodles are cool.

Evenly distribute the noodles between 4 large bowls. Place in sections on top: lettuce, cucumbers, cilantro, mint, herbs, carrots, bean sprouts, and peanuts.

Serve with:

½ cup reduced sodium sweet and sour fish sauce (2 tablespoons per person)

2 fried egg rolls per person, chopped into sections (optional) OR 8 ounces boneless skinless chicken breast, sliced thinly and cooked with garlic and a little oyster sauce

From: Adrianne Murdock

Salad

Leaf lettuce, chopped or shredded into bite-sized pieces
Craisins
Bacon, cooked, and shredded or cut into small pieces
Mozzarella cheese, shredded
Almonds, slivered
Sugar

To prepare the almonds, cook over medium heat in a frying pan with no liquid, stirring constantly, just until they begin to be a light brown color. Sprinkle with sugar, and lower heat to low. When the sugar begins to melt and the nuts begin to stick a little, turn off the heat, and continue stirring.

Dressing

1/6 red onion
½ c. sugar
1⅓ t. dry mustard
1⅓ t. salt
⅓ c. red wine vinegar
⅔ c. oil

Blend all ingredients together until well mixed. Keeps for up to 4 weeks in the refrigerator. If using at a later date, shake or stir with a spoon or fork to re-blend.

Ingredients:

Beef for broiling
Leaf lettuce, shredded
Baby spinach
Scallions, chopped
Red cabbage, finely sliced
Cashews or almonds
Mandarin oranges
Cilantro
Fried wonton strips
Cucumbers, cut into small cubes

Dressing

½ cup peanut butter
4 T. soy sauce
4 cloves garlic
¼ c. brown sugar
½ c. rice vinegar
½ bunch cilantro
Hot Asian chili sauce

¼ cup peanut butter
2 T. soy sauce
2 cloves garlic
2 T. brown sugar
¼ c. rice vinegar
¼ bunch cilantro
Hot Asian chili sauce

Add liquid ingredients to blender, then add all ingredients except cilantro. Blend until well-mixed. Add cilantro, and pulse a few times to chop cilantro and blend with other ingredients.

Ground turkey, seasoned with taco seasoning
Lettuce
Corn
Black beans
Fritos
Cilantro
Cucumbers
Scallions
Olives
Tomatoes
Ranch or chipotle dressing

10 oz. package of baby spinach
1 cup cheese tortellini, cooked
½ pound bacon, cooked and cut into small pieces
1 bunch scallions, chopped
1 cup red cabbage, sliced thinly
1 cup cherry or grape tomatoes
Ranch or poppy seed dressing

1 15 oz. can black beans, drained and rinsed
1 ½ cups corn
3 scallions, chopped
⅓ – ½ cup sweet onion, chopped
2-3 tomatoes, chopped
¼ cup cilantro leaves
Optional: ½ avocado, chopped

Dressing

⅓ cup lime juice
½ cup olive oil
½ teaspoon salt
¼ - ½ teaspoon red pepper
½ tablespoon sugar