Tuna Salad

Source: Leanne H.

• 1 bag bow noodles (8 ounces), cooked
• 1 can tuna, un-drained
• 1 C. mayonnaise
• 1 C. yogurt
• ½ C. celery
• ½ t. chives
• ¼ t. salt
• 1/8 t. garlic powder
• 1/8 t. onion powder
• dash white pepper

Mix all ingredients together in large bowl. Serve chilled.

Antipasto Salad

Source: Coby M.

• ½ green pepper
• 3 tomatoes
• 1 C. grated cheese
• 1 pkg. salami, sliced and quartered
• 1 very small sweet onion, minced
• 2 stalks celery
• ½ can olives, drained
• 1 pound pkg. tri-colored rotini (cooked, drained, and cooled)

Dressing:

• 6 T. olive oil
• 6 drops Tabasco
• ¼ t. onion powder
• 1-½ t. seasoned salt
• 4 T. lemon juice
• 1 t. fructose
• 2 t. dried chives
• 1 t. oregano

Cut veggies into bite sized chunks and add all ingredients together in bowl. Pour dressing over salad and mix well. Chill before serving.

Potato Salad

Source: Leanne H.

A delicious and refreshing summer salad that tastes great with burgers, chips, and fresh veggies!

• 1 C. mayonnaise
• 1-1/2 T. agave syrup
• 1 t. salt
• 1 t. parsley flakes
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/4 t. dill weed
• 1/8 t. pepper
• 4 C. potatoes, cooked and cubed
• 1 C. thinly sliced celery
• 3 T. finely chopped carrots
• 2 hard boiled eggs, chopped

Mix all ingredients and chill before serving.

Spinach Salad

Source: Centennial cookbook

A refreshing salad for a hot summer day!

• 1 (12 oz.) pkg. raw spinach leaves
• 4 hard boiled eggs, diced
• 4 strips cooked bacon, broken up

Dressing:

• 3 T. olive oil
• 3 drops Tabasco
• 1/8 t. onion powder
• ¾ t. seasoned salt
• 2 T. lemon juice
• 1/2 t. fructose
• 1 t. dried chives

Coleslaw

Source: Leanne H.

• ½ C. mayonnaise
• 2 T. milk
• 1 T. white vinegar
• 1/2 t. fructose
• 1/8 t. onion powder
• ¼ t. salt
• 16 oz. bag coleslaw
  

Chill for 1 hour before serving.