Here you will find a suitable side dish that is easy to put together and complement your main course. 

The hardest part is choosing which of these salad recipes you want to try first.

Your salad can have pizzazz and stand out.

Fruit Salads

• Hot Fruit Salad
• Summer Fruit Salad
• Cookie Fruit Salad
• Jell-O and Pretzel Salad

Vegetable Salads

• Broccoli Salad
• Cucumber & Tomato Salad
• Avocado Black Bean Salad

 Green Salads

• Pizza Salad
• Special Strawberry Salad
• Mexican Salad
• Italian Salad

 Pasta Salads

• Italian Pasta Salad
• Krab Salad
• Macaroni Salad
• Macaroni & Cheese

½ cup brown sugar
½ cup butter, melted
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 can peaches, drained

In a 3-quart slow cooker, combine the sugar, butter, cinnamon and nutmeg. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through. 

Or put in ungreased casserole dish and bake, covered, at 350˚ for 1 hour.

Serve warm.

5 large peaches, chunked
1 lb. cherries, pitted and halved or
   sliced off the stone

Combine all ingredients. Chill before serving. You may substitute yogurt with a sprinkling of strawberry jell-o powder.

1 sm. pkg. instant vanilla 
     pudding
1 cup milk
1 apple, cored and chunked
1 pear, cored and chunked

Mix pudding mix and milk until smooth. Add fruit. Chill. Just before serving add crumbled cookies. 

Cookies should be crumbled into pieces about the same size as the chunked fruit. You may also add a sliced candy bar to this salad recipe.

2 cups crushed pretzels
   (not too fine)
¾ cup melted margarine
3 Tbsp. sugar
1 8-oz. cream cheese
 

Mix together crushed pretzels, margarine, and sugar. Press into a 9”x13” dish and bake at 400˚ for 8 minutes (don’t over bake). Cool. Mix cream cheese and sugar; fold in cool whip. Spread over cooled pretzel mixture. Mix jell-o and boiling water and stir until jell-o is dissolved. Add berries. Cool in refrigerator for 30 minutes until slightly thickened. If using frozen berries, do not refrigerate. Pour cooled jell-o on top of cheese mixture and refrigerate. Let set at least four hours before serving.

1 ½ lb. broccoli florets
½-1 lb. bacon, cooked and
   crumbled
½ onion, finely diced

Combine all ingredients about 4 hours before serving. Chill.

2 cucumbers, peeled, sliced
4 tomatoes, diced
½ cup water

Combine the water, vinegar, sugar and mustard. Pour over cucumbers and tomatoes about 1 or 2 hours before serving. This is a delightful and simple salad recipe.

½ small onion, finely chopped
3 Tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon grated lime zest
1 teaspoon olive oil
½ teaspoon salt

Whisk together onion, lime or lemon juice, honey, zest, oil, salt, and pepper in a small bowl. 

Combine beans, bell pepper, and cucumber in a large bowl. Add dressing; mix well. Add avocado; gently toss to blend.

1 head Romaine lettuce, torn
1 pkg. pepperoni
1 can sliced olives
1 cup shredded cheese

Toss all ingredients together and serve with your favorite dressing.

Salad:
9 cups torn fresh spinach
1 pint strawberries, sliced
½ cup slivered almonds,
   toasted

Dressing:
¼ cup vegetable oil
2 tablespoons sugar
⅛ teaspoon Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon poppy seeds
1 teaspoon sesame seeds

In a large bowl combine spinach, strawberries, and almonds. Place dressing ingredients in a blender; cover and process until combined. Toss dressing and salad, coating evenly. Serve immediately.

9 cups torn lettuce
2 avocados, sliced
1 can kidney beans, drained
½ cup jalapeno slices

Toss lettuce, beans, jalapeno and cheese. If you feel the jalapeno will be too hot, rinse them under cold water before tossing in the salad. Gently add avocado. Put a ring of corn chips around the top of the bowl for a garnish and serve with your preferred dressing.

9 cups torn lettuce
1 small pkg. pepperoni
1 can sliced black olives
2 green onions, thinly sliced

Toss lettuce with other ingredients and chill. Serve with Italian dressing.

16-oz. pkg. rotini pasta
1 small pkg. pepperoni
1 can sliced olives
1-2 tomatoes, diced

Cook pasta according to instructions on package. Drain. Combine pepperoni, olives, tomatoes and onions. Toss with pasta, cheese and dressing.

Chill and serve.

1-1 ½  lb. imitation crab meat, diced
12 oz. shell pasta, cooked
1 onion, finely diced

Combine all ingredients. Chill before serving.  

16 oz macaroni or rotini noodles
½ cup cheddar cheese, cubed
½ cup sweet pickle relish

Cook noodles according to directions on package. Drain and cool. Add remaining ingredients, stir to combine, then refrigerate until ready to serve. May be made several hours in advance.

16 oz. macaroni or shell noodles
2 cans (10.5 oz.) condensed cheese soup

Cook noodles according to directions on package. Add cheese soup and milk from one can. Stir over medium heat until warm. Allow to cool a little and stir in cheddar cheese. Serve immediately when cheese has melted or put in greased casserole dish and cover to warm later in a 350° oven for 25 minutes. Technically, this isn't a salad recipe. But it is a favorite with children and adults.