Overnight Asian Salad
1 (8-oz.) can mandarin oranges in light syrup, drained (reserve 2 Tbsp syrup)
2 Tbsp. canola oil
2 Tbsp. rice vinegar
1 Tbsp. reduced-sodium soy sauce
1 ramen noodles seasoning packet
1/2 (about 6 cups) green cabbage head, cored and very thinly sliced
4 scallions, thinly sliced
1 (3-oz.) pkg. ramen noodles, crushed
1/4 cup slivered almonds

In a large bowl, stir together the oranges and the reserved syrup, oil, rice vinegar, soy sauce, and seasoning packet. Add the cabbage, scallions, and noodles; toss gently. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Sprinkle with almonds before serving.
8 servings @3 POINTS®

Cherry Cola Salad
2 small boxes of S.F. Cherry Jell-O
2 C boiling water
1 C diet cola
1 20 oz can crushed pineapple in it's own juice
2-14 oz cans water packed cherries (drained) or frozen cherries

In large bowl, dissolve Jell-O in water. Stir in the rest of the ingredients and pour into 9 X 13" glass dish. Chill until firm.
8 servings @ 3 POINTSPLUS®

Pineapple Picnic Salad
8 oz. fat-free cream cheese
1-20 oz. can crushed pineapple with liquid
1-20 oz. can pineapple chunks drained
1 pkg. sugar-free instant vanilla pudding
8 oz. fat-free Cool Whip

Beat cream cheese with crushed pineapple. Stir in pineapple chunks, vanilla pudding and Cool Whip. Chill.
10 servings @ 2 POINTS®

Snicker's Salad
1 (4 serving size) box Jell-O Fat Free Sugar Free Instant Vanilla Pudding Mix
3 apples, cut into small, bite-size cubes
1 cup skim milk
1 8 oz container FF Cool Whip
5 mini Snickers, cut in quarters

Prepare the pudding with the one cup of skim milk and fold it into the cool whip. Gently stir in the Snickers and apples.
5 servings @ 4 POINTS®

Black-Eyed Pea Salad
3 T red wine vinegar
2 T olive oil
2 T hot sauce
2 T chopped fresh cilantro
½ tsp (or to taste) garlic powder
½ tsp (or to taste) salt
2 (15.5 ounce) cans black-eyed peas, rinsed and drained
1 medium-size purple onion, diced
1 medium tomato, diced
1 green bell pepper, diced

Whisk first 6 ingredients in a large bowl. Add black-eyed peas and next 3 ingredients, tossing to coat. Cover and chill at least 2 hours.
8 servings @ 3 POINTS®

Vegetable Mix
Drain and mix:
1 can French-style green beans
1 can baby peas
1 can whole kernel corn
1 small jar pimentos
1 cup chopped bell pepper
1 cup chopped celery
Bring to a boil the following:
1 cup Splenda
¾ cup of vinegar (any kind you want)
¼ cup vegetable oil
Pour over veggies and Chill
16 servings @ 1 POINTS®

Broccoli-Cauliflower Grape Salad
1 cup(s) cauliflower
1 cup(s) broccoli
2 cup(s) grapes
1 small red onion(s)
(Mix three ingredients and stir into broccoli, cauliflower and grape mixture.)
1 cup(s) fat-free mayonnaise
1/3 cup(s) SPLENDA® SPLENDA No Calorie Sweetener
2 Tbsp vinegar
4 servings @ 1 POINT®

*Optional - Top with 1/4 cup(s) bacon bits, imitation and 4 Tbsp sunflower seeds
6 servings @ 2 POINTS®

Top with 12 pieces of crisp crumbled up bacon and 4 Tbsp sunflower seeds
6 servings 4 POINTS®

Leprechaun Surprise
20 oz can crushed pineapple in it's own juice
1 cup mini marshmallows
8 oz Fat Free Cool Whip
1 small sf/ff instant pistachio pudding

Combine all ingredients and refrigerate 2 to 4 hurs before serving.
8 servings@ 2 POINTS®