Salad Meals

These salads can be used as your main course or would be great to take to your next neighborhood block party!

SPICY ASIAN CHICKEN AND NOODLE SALAD

16 oz. uncooked vermicelli, broken in half
1 cup purchased spicy stir-fry sauce
½ cup mayonnaise
1 tablespoon crunchy peanut butter
2 9 oz pkg. frozen diced cooked chicken breast, thawed
1 16 oz pkg. fresh broccoli florets, chopped (6 cups)
1 ½ cups shredded carrots
¼ cup chopped salted peanuts
2 tablespoons chopped fresh cilantro

Cook vermicelli as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in very large serving bowl, combine stir-fry sauce, mayonnaise and peanut butter; blend well with wire whisk.

Add cooked vermicelli, chicken, broccoli and carrots to sauce mixture; toss until well coated. Garnish salad with peanuts and cilantro. Serve immediately, or cover and refrigerate until serving time. YIELD: 10 Servings (1 ½ cups)


PESTO SHRIMP AND SHELLS SALAD

8 oz. (3 cups) uncooked medium shell pasta
1 teaspoon salt
1 9 oz pkg. Green Giant frozen sugar snap peas
1/3 cup purchased refrigerated pesto (from 7 oz container)
¼ cup light mayonnaise
1 (12 oz) pkg. frozen cooked medium shrimp with tails removed, thawed, rinsed
1 medium tomato, chopped
2 green onions, chopped
4 teaspoons shredded fresh Parmesan cheese

Cook pasta s directed on package adding salt to water. Add frozen sugar snap peas during last 2 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.

In large serving bowl, combine pesto and mayonnaise; blend well. Ad cooked pasta, sugar snap peas, shrimp, tomato and onions; toss gently to mix. Sprinkle with cheese. If desired, serve salad on lettuce lined plates. YIELD: 5 Servings (1 ½ cups)