4 cups baby spinach

� cup blueberries

� cup blackberries

2 T lightly salted sunflower seeds

2 T crumbled gorgonzola cheese

� cup extra virgin olive oil

� cup pomegranate juice

Pinch salt

Freshly ground black pepper

1 pkg. broccoli coleslaw mix

� cup slivered almonds

� cup sunflower seed kernels

1 pkg. Ramen noodles, crumbled

1⁄3 cup apple cider vinegar

� cup vegetable oil

� cup sugar

1 pkg. seasoning mix from beef Ramen noodles

1 small bag tri-colored pasta

1 cup thousand island dressing

1 cup ranch dressing

1 medium-sized cucumber

1 medium tomato

5 cups chicken broth

2 cups rice

3 jars marinated artichoke hearts, chopped

5 chopped scallions, use some tops

� cup minced fresh parsley

1 cup chopped green olives

1 large green pepper, minced

3 large celery stalks, minced

Marinade from artichokes

2 cups mayonnaise

1 t curry powder

Salt and pepper to taste

2 cups canned corn, drained

1 cup chopped cucumber

2 T sliced green onion

1 chopped garlic clove

1 cup frozen peas, thawed and drained

� cup vinegar

� t salt

Dash of pepper

Dash of cayenne pepper

� cup oil

Sliced black olives (optional)

6 cups shredded lettuce

2 cups chopped tomatoes

2 cups sliced avocados

10-oz. pkg. green peas, thawed and drained

4 oz. shredded cheddar cheese

1 cup chopped red onions

8 slices bacon, cooked and chopped

1 cup sliced carrots

1� cups sliced black olives

2 cups cooked deveined medium shrimp, sliced down the middle

2� cups ranch dressing

16-oz. can sliced peaches (light syrup), drain and reserve syrup

6-oz. pkg. peach or apricot Jell-O

� cup sugar

2 cups boiling water

8-oz. tub Cool Whip

8 oz. light sour cream

� t ground nutmeg

2 T sugar

1� T lemon juice

1 T grated orange peel

� t salt

1 lb. carrots, scraped and shredded

8 3⁄4-oz. can crushed pineapple, drained

� cup raisins