Combine -

1 – 16 ounce medium shell pasta (cooked)

1 medium cucumber halved and sliced

1 small red onion (chopped)

1 – 16 ounce package frozen peas (thawed)

Mix in 1 cup ranch dressing

Chill at least 2 hours before serving.

4 cups broccoli florets

1 medium carrot (shredded)

2 cups shredded red cabbage

1/2 cup raisins

1 small sweet onion (chopped

16 ounces coleslaw dressing

In bowl combine all ingredients.

Cover and refrigerate for 2 hours.

Stir before serving.

1/3 cup cider vinegar

1/2 cup sugar

1/2 large sweet onion (cut into wedges)

1 tsp ground mustard

1 cup vegetable oil

1 tsp poppy seeds

In blender, combine the vinegar, sugar, onion and mustard. Cover and process until blended.

While processing, gradually add oil in a steady stream.

Stir in poppy seeds.

Refrigerate until serving.

Romaine lettuce

Red onion

Strawberries

In bowl tear up lettuce, slice onions into rings, slice strawberries; toss.

Dressing -

1/3 cup red wine vinegar

1/2 cup sugar

1 tsp dry mustard

1/2 tsp salt

1 cup salad oil

1 1/2 T poppy seeds

Blend dressing ingredients and let dressing stand at least 4 hours before serving.

Pour dressing over vegetables and serve.

1 pkg frozen peas (thawed)

1 cup diced celery

1 cup chopped cauliflower

1/3 cup green onion

1 cup cashews

Mix together.

Combine 1/2 cup sour cream and 1 cup Hidden Valley Original Ranch salad dressing and pour over vegetables and mix. Chill

Just before serving garnish with cooked crumbled bacon.

1 pkg cranberries (ground)

2 1/2 – 3 cups small marshmallows

3/4 cup sugar

Mix together and chill overnight.

Add

2 cup unpeeled apples (cut in small pieces)

1/2 cup green grapes (cut in half)

1/2 tsp salt

1/2 cup nuts (chopped)

Fold in 1 small carton Cool Whip.

Serve in lettuce cups.

1 1/2 lbs breaded frozen okra

Vegetable oil for frying

2 large tomatoes (seeded and chopped)

1/2 green pepper (diced)

8 green onions (diced)

6 slices bacon (cooked and crumbled)

1/2 cup vegetable oil

1/4 cup sugar

1/4 cup white vinegar

Fry okra in vegetable oil per package directions. Drain on paper towels.

In medium bowl, combine okra, tomatoes, green peppers, onions and bacon.

In small saucepan, combine oil, sugar and vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, toss gently to coat.

Serve immediately.

1 package (24 ounces) frozen California-blend vegetables

1/4 cup water

1/4 cup Italian salad dressing

1/4 tsp salt

1/4 tsp dried basil

1/8 tsp dried oregano

In pan bring vegetables and water to a boil. Cover and cook for 10-12 minutes or till vegetables are crisp-tender. Uncover; cook and stir until liquuid is reduced.

Add the salad dressing, salt, basil and oregano.

Cook and stir until heated through.

2 medium cucumbers (peeled and sliced)

1 cup halved cherry tomatoes

1 cup sliced red onion

1/2 cup chopped green pepper

1/2 cup Italian salad dressing

In large bowl combine all ingredients, refrigerate until serving.

Combine

1 cup sour cream

4 tsp lemon juice

4 tsp sliced green onion

2 tsp sugar

1 tsp dill weed

1/2 tsp curry powder

1/2 tsp salt

1/4 tsp pepper

Add 2 – 10 ounce packages frozen peas (thawed)

Toss and chill