Cabbage Salad (Destonee)

1 pkg coleslaw mix
6 green onions
1/2 cup toasted almonds
1 pkg crushed ramen noodles (chicken flavor)
shredded chicken

Dressing:
2 Tbsp sugar
3 Tbsp vinegar
1/3 cup olive oil
1 seasoning packet from noodles

Mix all except ramen noodles.  Add noodles just before serving.

Broccoli Delight Salad (Destonee)

5 cups chopped fresh broccoli
1/2 cup raisins
1/4 cup red onion
2 tbsp sugar
3 tbsp vinegar
1 cup mayo
10 bacon slices cooked and crumbled
1 cup sunflower seeds

In a large salad bowl, combine broccoli, raisins, and onion.  In a small bowl combine sugar, vinegar, mayo.  Pour over broccoli; toss to coat.  Refrigerate.  Just before serving sprinkle with bacon and sunflower seeds; toss.

Julie's Bowtie Salad

16 oz bowtie pasta
20 oz pineapple tidbits drained
4 green onions chopped
6 oz craisens
1 cup cashews
4 whole chicken breasts diced
1 cup grapes cut in half
16 oz coleslaw salad dressing
1 cup mayo

mix together

Quick & Light Tuna Salad (Tupperware)

1/4 C Italian parsley leaves
3 scallions (green onions) with stems, cut into pieces
1/4 tsp. each o or serve f salt and pepper
1/4 c fresh lime juice (about 2 limes)
1/8 tsp. hot pepper sauce
2 cans (6 oz each) light or white albacore tuna packed in water, drained

1. Put parsley, scallions, salt and pepper in Quick Chef bowl with blade.  Turn handle until chopped finely.
2. Carefully remove blade; insert paddle whisk.  Add lime juice, hot pepper sauce and tuna.  Turn handle until well mixed.
3.  Serve immediately as spread on crackers or serve on bread with lettuce and tomato.  Cover and refridgerate leftover tuna; use by next day.  About 4 sandwiches or spread for 24 crackers.