Sue's Dreamy Mid-Summer Salad

INGREDIENTS:

• Mixed green lettuce leaves
  
• Sliced red onion
• Golden grape tomatoes, halved
• mango slices
• avocado slices

DIRECTIONS:

1. ARRANGE salad ingredients in a serving bowl, drizzle with dressing and serve. (Ingredient amounts will depend on how the salad is to serve)

Asparagus, Tomato and Haloumi Salad

INGREDIENTS:

• olive oil spray
• 180g Haloumi cheese, cut into cubes
• 2 bunches asparagus, blanched
• 1 red onion, thinly sliced
• 6 vine-ripened tomatoes, cut into wedges
• 1 cup basil leaves
• 1/3 cup JL KRAFT Balsamic & Garlic Vinaigrette

DIRECTIONS:

1. SPRAY a non-stick frying pan with oil, heat over medium heat then cook Haloumi for 3-4 minutes until golden.
2. ASSEMBLE asparagus, onion, tomatoes, basil and Haloumi onto a serving platter. Drizzle with dressing, top with pine nuts and serve immediately.

Caramelised Pear, Camembert and Rocket Salad

INGREDIENTS:

• 30cm thin baguette, cut into 1cm slices
• 1 1/2 tablespoons olive oil
• 2 teaspoons crushed garlic
• 1 tablespoon butter
• 2 teaspoons brown sugar
• 2 pears, cut into thick wedges
• 100g baby rocket leaves
• 200g Camembert, cut into thin wedges
• 1/3 cup JL KRAFT Provincial French Vinaigrette

DIRECTIONS:

1. PLACE the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
2. HEAT butter and sugar in a small non-stick frying pan over medium heat. Add pears and sauté for 2-3 minutes until light golden.
3. ARRANGE rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.

Jackie's Famous French Salad

INGREDIENTS:

• Chunks of roasted pumpkin
• Mixed green lettuce
• Handful of chard lettuce leaves
• cucumber ribbons
• Blanched asparagus spears
• Toasted almonds
• KRAFT French Dressing, to drizzle

DIRECTIONS:
ARRANGE salad ingredients in a serving bowl, drizzle with dressing and serve. (Ingredient amounts will depend on how many the salad is to serve.)

Garden Pasta Salad

INGREDIENTS

• 1 (16 ounce) package tricolor spiral pasta
• 2 cups broccoli florets
• 1 cup chopped carrots
• 1/2 cup chopped tomato
• 1/2 cup chopped cucumber
• 1/4 cup chopped onion
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
• 1 (8 ounce) bottle Italian salad dressing

DIRECTIONS

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Garden Pasta Salad

INGREDIENTS (Nutrition)

• * 1 (16 ounce) package uncooked tri-color spiral pasta
• * 1/2 cup thinly sliced carrots
• * 2 stalks celery, chopped
• * 1/2 cup chopped green bell pepper
• * 1/2 cup cucumber, peeled and thinly sliced
• * 2 large tomatoes, diced
• * 1/4 cup chopped onion
• * 2 (16 ounce) bottles Italian-style salad dressing
• * 1/2 cup grated Parmesan cheese
  

DIRECTIONS

1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

Kraft's Seven Layer Salad

INGREDIENTS

• * 1 (16 ounce) package salad greens
• * 1 cup thinly sliced celery
• * 1/2 cup chopped green pepper
• * 1/4 cup sliced green onions
• * 1 (12 ounce) package OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces, cooked
• * 1 (10 ounce) package frozen green peas, thawed
• * 1 1/2 cups KRAFT Mayo Real Mayonnaise
• * 3/4 cup KRAFT Shredded Cheddar Cheese

DIRECTIONS

1. Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens.
2. Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.