Pasta Chicken Cashew Salad

It is always a challenge to feed a large group. Cost, amounts, quality and food safety all need to be considered. Although I love to create a colorful buffet table sometimes it is nice to have a beautifully plated meal delivered to your table.

Our menu includes a fruity pasta chicken salad served on a bed of baby greens, an orange roll and a colorful fruit kabob. The salad comes from my good friends Sandy and Mary Ann. These two are great cooks so I know the recipe is a winner.

We will be able to quickly serve our 90 guests a fun summer meal. I think it will be a hit!

Pasta Chicken Cashew Salad

5 cups cooked chicken breast, diced

1 pound red or black seedless grapes, halved

2 Fuji apples, diced

1/2 bunch celery, diced

1 bunch green onions, sliced

12 ounces tiny shell macaroni, cooked

1 can cashews

10 ounces baby salad greens

Dressing

1 pint Lighthouse Coleslaw Dressing

2 cups mayonnaise

Combine dressing ingredients and mix with salad just before serving. Serve on a bed of greens.

This salad makes about 20 servings (1 cup each)
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Broccoli Salad

This recipe originated from one of my favorite cookbooks entitled, "Eat, Drink and Be Chinaberry". This cookbook (now out of print) was published as favorite recipes from family and friends of Chinaberry. Chinaberry is a book service that I highly recommend. If a recipe comes from the Chinaberry cookbook it is sure to be delish!

This yummy Broccoli Salad is labeled as 'a hassle but worth it'. The hassle part comes from chopping up broccoli in nice little bite sizes and the dressing is cooked. It only takes a few minutes but it is so worth it!

The dressing is creamy, slightly sweet and flavorful. The broccoli is very nutritious, the dried cherries add a tartness, and the bacon and pine nuts give plenty of crunch! What a fun salad!

Broccoli Salad
4 cups broccoli buds and trimmed stems
1 cup dried cherries, chopped
6-8 slices of crisp chopped bacon
½ cup chopped red onion
1 cup chopped mushrooms
½ cup toasted pine nuts
Combine ingredients and stir gently. Add dressing 15 minutes before serving.
Dressing:
1 egg
½ cup sugar
½ teaspoon dry mustard
1 ½ teaspoon cornstarch
½ cup white vinegar
¼ cup water
¼ teaspoon salt
2 Tablespoons butter
½ cup mayonnaise
In a small bowl whisk together egg, sugar, dry mustard and cornstarch. Set aside. In a saucepan bring to boil vinegar, water and salt. Whisk egg mixture in slowly, stirring constantly. Continue to cook and stir for about 2 minutes or until thick. Remove from heat and add butter and mayo. Cover and chill.