6 salads every Recipes

red wine vinegar, dijon mustard, sea salt, pepper, garlic powder (optional personal add on ), extra virgin olive oil, corn (rinsed under cold water to thaw if frozen), shelled edamame, red kidney beans, drained & rinsed, garbanzo beans, drained & rinsed, scallions , cut into 1/2 inch slices, red bell pepper, cut into 1/2 inch dice, chopped fresh parsley (or 1 tsp dried parsley for every tbsp of fresh), chopped fresh basil (or 1 tsp dried basil for every tbsp of fresh)

herbed cheese and cracker bits, cheese bit crackers, vegetable oil, ranch salad dressing mix, heaping tbsp dried dill, garlic powder, celery salt, place crackers in a large sealable freezer container. in a bowl mix the oil , salad dressing mix, dill, garlic powder and celery salt. pour this mixture over the crackers then cover the container and invert it to coat the crackers with seasoning. refrigerate for at least 24 hours turning the container every so often to keep the crackers coated. let the mixture come to room temperature before serving. store in the covered container in refrigerator.

boneless skinless chicken breasts , halves, mayonnaise, red seedless grapes, halved, walnuts, roughly chopped, celery ribs, chopped, salt, pepper, garlic powder, onion powder, bay leaf, thyme, dried parsley

non-fat vanilla yogurt or 3 -4 cups low-fat vanilla yogurt, cool whip lite, varioius fresh berries (we used blueberries, blackberries, strawberries, red seedless grapes), sweetened flaked coconut (or as much as you wish), almonds