Chicken Pasta Salad

1 1/2 cup chicken, cooked and cubed
1 cup pasta, uncooked (tricolor rotini makes this pretty)
1 cup tomato, chopped
1 cup green pepper,e chopped
1/4 cup red onion, chopped

Dressing:
1/2 cup miracle whip (do not use mayo)
1/4 cup grated parmesan cheese
1/2 tsp salt
2 tbsp milk

Combine chicken, pasta, tomato, green pepper, and red onion. Refrigerate overnight (or for several hours). Combine dressing ingredients and pour over salad several hours before serving and chill.

Taco Salad

1 1/2 lbs ground beef
2 envelopes taco seasoning, divided
1 medium head of iceberg lettuce
1 package (14 1/2oz) nacho tortilla chips, coursely crushed
2 pints grape tomatoes, halved
2 cans (16oz each) kidney beans, rinsed and drained
3 cans (2 1/4oz each) sliced ripe olives, drained
1 1/2 cups (6oz) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4oz each) chopped green chillies
1 1/2 cups Thousand Island salad dressing
1 jar (11oz) salsa
1/3 cup sugar

In a large skillet over medium heat, cook beef with 1 envelope plus 2 tbsp taco seasoning until no longer pink; drain.

In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chillies and beef mixture. Combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.

BLT Turkey Salad

6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1 1/2 cups chopped tomatoes
1 1/2 cups (6oz) shredded mozzarella cheese
1 1/2 cups (6oz) shredded cheddar
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber

Dressing:
1 cup (8oz) plain yogurt
1 cup mayo
1/4 cup sugar
1/4 cup red wine vinegar
1 tsp garlic powder

In a large salad bowl, combine the first nine ingredients. Just before serving, whisk the dressing ingredients. Pour over turkey mixture; toss to coat.