Grandma's Orange Supreme Salad

Ingredients:
1 3 oz. orange jello
1 3 oz. instant vanilla pudding
1 3 oz. cook vanilla pudding
2 cups hot water
1 can mandarin oranges (I used 2)
small carton cool whip

Combine first 4 ingredients. Cook over medium heat until thick and bubbley, stirring constantly. Cool. Fold in oranges and cool whip. Chill.

Dagwood Salad

Toss together:
1 head or bag of lettuce
4-6 oz shredded mozarella cheese
3 tomatoes, chopped
1/4 lb. turkey lunchmeat, cut in thin strips
1/4 lb. pepperoni, cut in thin strips
4 rolls, pulled apart into walnut-size pieces

Dressing: shake well and pour over salad
3/4 c. olive oil
1/4 c. tarragon vinegar
1/2 tsp. dried oregano
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic

serves 8

Easy Orange Salad

2 3oz pkgs. orange Jello
1 cup boiling water
1 pint orange sherbet
1 can mandarin oranges (drained)
1 8oz. carton cool whip

Dissolve Jello in boiling water. Add sherbet and stir until dissolved. Cool. Fold in oranges and frozen whipped topping. Pour into serving bowl & refrigerate overnight. (I would add another can of oranges).

Tri-Pepper Salad

INGREDIENTS
1 head romaine lettuce, torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing

DIRECTIONS
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

I used Balsalmic Vinaigrette instead of Raspberry, and added red onions.
Oh, and on the Recipe Club day, I had forgotten to add the Parmesan cheese - oops!!

Creamy Potato Salad

1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/3 cup MIRACLE WHIP Light Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
4 green onions, sliced
COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
REFRIGERATE at least 30 min. before serving

Penne Salad

3 cups penne pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices OSCAR MAYER Hard Salami, chopped
1 cup KRAFT Natural Mozzarella Cheese Crumbles
1/2 cup chopped fresh basil
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors.

Apple/Snickers Salad

6-8 granny smith apples, peeled & chopped
16 mini snickers, chopped
8 oz light sour cream
8 oz light cool whip

Mix altogether, serve chilled