BROCCOLI TERIYAKI SALAD

Dotty Hevener of Staunton

INGREDIENTS:

	1 pkg. broccoli slaw
	1 cup unsalted sunflower seeds
	1 cup slivered almonds
	2 small bunches green onions, chopped
	2 pkgs. beef flavor ramen noodles, crushed
	Dressing:
	1 cup oil
	1⁄3 cup red wine vinegar
	½ cup sugar
	2 pkgs. beef seasoning (from noodles)

DIRECTIONS: Mix all salad ingredients except noodles. Mix dressing ingredients separately and just before serving, put uncooked ramen noodles on top of vegetables, pour dressing over and stir.

BONUS COLE SLAW

Juanita Fisher of Vinton

INGREDIENTS:

	4 cups cabbage, shredded
	Grated carrots
	1 cup frozen peas, thawed
	1⁄3 cup vinegar
	½ cup vegetable oil
	9 pkgs. Equal and 1 T sugar (or ½ cup sugar)
	½ t poppy seeds
	1 t dry mustard
	¼ t salt
	¼ t pepper
	1 cup dry roasted peanuts

DIRECTIONS: Combine cabbage, carrots and peas in a large bowl. Mix remaining ingredients except peanuts and blend. Pour over slaw mixture and refrigerate. Add peanuts just before serving. 

MARINATED CUCUMBERS, ONIONS AND TOMATOES

Patricia Harbin of Louisa

INGREDIENTS:

	3 medium cucumbers, peeled and sliced ¼” thick
	1 medium onion, sliced and separated into rings
	3 medium tomatoes, cut into wedges
	½ cup vinegar
	¼ cup sugar
	1 cup water
	2 t salt
	1 t black pepper (coarse fresh ground if you have it)
	¼ cup oil (either olive or vegetable)

DIRECTIONS: Combine all ingredients in a large bowl and toss to mix well. Refrigerate at least 2 hours before serving.

BLACK-EYED SUSAN SALAD

Susan Weir of Onancock

INGREDIENTS:

	15-oz. can black-eyed peas, drained
	10-oz. pkg. frozen corn kernels, thawed
	2 T chopped pimento peppers
	½ cup chopped celery (optional)
	2 T minced onion
	¼ cup apple cider vinegar
	1 T white sugar
	1 T Worcestershire sauce
	½ t garlic salt
	½ t pepper
	¼ cup vegetable oil

DIRECTIONS: Combine the black-eyed peas, corn, pimento, celery and onion in a mixing bowl and set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt and pepper. Slowly whisk in vegetable oil until the dressing emulsifies. Stir dressing into the vegetables until evenly coated. Refrigerate 4 hours or overnight. 

TACO SALAD

Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	1 to 1¼ lb. 90 percent lean ground beef
	1¼-oz. pkg. taco seasoning mix
	1 can (14½-oz.) diced tomatoes with mild green chilies
	½ cup water
	1 bag (16 oz.) frozen gold & white corn
	1 medium head iceberg lettuce, shredded
	6 oz. Doritos Cool Ranch chips
	Garnish: fancy shredded Italian-style cheese

DIRECTIONS: Cook beef in skillet until browned, stirring to crumble. Drain grease. Add seasoning mix, tomatoes, water and corn. Bring to a boil. Reduce heat and simmer 10 minutes. Layer lettuce, meat mixture and cheese on serving plates. Arrange chips around lettuce. Serve immediately.  

MOLDED TUNA SALAD

Debbie Randolph of Locust Grove

INGREDIENTS:

	1 can tomato soup
	2 envelopes Knox unflavored gelatin
	8-oz. pkg. cream cheese, softened
	1 cup mayonnaise
	2 cups (3 6-oz. cans) water-packed tuna, drained and flaked
	1 cup finely chopped celery
	½ cup finely chopped onion
	Salt and pepper to taste
	Pinch of sugar
	1 T lemon juice

DIRECTIONS: Empty soup in small pan over medium heat. Dissolve gelatin in ½ cup warm water. Add to soup and stir until completely dissolved. Mix cream cheese and mayonnaise until thoroughly creamed. Add soup to mixture, stirring well. Add drained and flaked tuna (can hand mix, but electric mixer does a better job).  Add celery, onion, salt, pepper, sugar and lemon juice. Stir by hand until thoroughly mixed. Grease inside of jello or fish mold with mayonnaise. Pour mixture in mold and chill overnight. Invert onto platter and serve with assorted crackers.

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