Salad recipes from enrichment night

Grape salad -Sheila Moen
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Pasta Salad-Alicia Alba

salted, cooked, and rinsed pasta (my favorite is the tri-colored rotini, but whatever you have is fine)
whole cherry tomatoes (or diced tomatoes - but they go bad faster if you're keeping it in the refrigerator)
whole olives, drained
bell peppers, sliced small
mushrooms, sliced
mozarella cheese, cubed (or sliced string cheese)
fresh basil, sliced into small pieces
Zia's Italian Dressing (the fat free is way better than the full-fat - hooray!)
Anything else you think would taste good (broccoli, cucumbers, artichoke hearts, croutons - you get the idea)

The ratios and ingredients are all up to you. Have fun, and bon apetit!

Mango-Broccoli Salad-Leigh Christensen

4 cups chopped fresh broccoli
1 large ripe mango; seeded, peeled, and diced
1/2 cup cashews
1 small red onion, cut into thin wedges
1/2 cup bottled buttermilk ranch salad dressing
2 tablespoons orange juice
1 tablespoon prepared horseradish
1 11-ounce can mandarin orange sections, drained

In a large salad bowl combine broccoli, mango, cashews, and onion. For dressing, in a small bowl stir together ranch dressing, orange juice, and horseradish. Pour over broccoli mixture; toss to coat. Gently stir in mandarin orange sections. Serve immediately or cover and chill up to 2 hours.

Makes 8 side-dish servings.