Salads 
Shrimp Pasta Salad
16 oz. angel hair pasta, cooked al dente
2 cloves minced garlic
5 ribs celery, sliced
1 bunch green onions, chopped fine
1 Tablespoon poppy seed
1/4 Cup chopped parsley
1 teaspoon celery seed
Salt to taste
Cayenne pepper to taste
12 oz. bottle poppy seed dressing
1 pound fresh steamed, peeled, deveined shrimp
or frozen salad shrimp
Mix all ingredients and let sit overnight
in refrigerator to blend flavors.
Crunchy Slaw
1 pound bag prepared cole slaw
1 green or red bell pepper, chopped
Dressing:
1/4 Cup canola oil
3 Tablespoons sugar
2 Tablespoons vinegar
1/2 teaspoon salt
1 teaspoon Accent
1/2 teaspoon pepper
1 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon onion salt
Mix dressing ingredients and refrigerate 1 hour.
Pour over slaw and green pepper. Refrigerate
several hours or overnight.
Immediately before serving, add:
2 oz. toasted, sliced or slivered almonds
3 oz. sunflower seeds
1 pkg ramen noodles from soup mix, crushed
(discard seasoning packet)
Three Bean Salad
15 oz. can green beans, drained
15 oz. can yellow wax beans, drained
15 oz. can pinto beans, rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
1/3 Cup canola oil
2/3 Cup vinegar
3/4 Cup sugar
1 small bell pepper, cut into thin, short strips
1/2 large purple onion, cut into thin rings
Combine all ingredients. Refrigerate in air tight
container for 24 hours. Drain and serve.
