• Cook pasta according to package directions; drain and rinse in cold water.
• Meanwhile, brown beef in a skillet; drain.
• Add taco seasoning and cook according to package directions.
• In a large bowl,
• combine pasta, beef and Dressing; toss until coated.
• Add lettuce, tomatoes and cheese.
• Toss to combine.
• Sprinkle with tortilla chips.

Dressing:

• Whisk together all ingredients.

• Mix together all beans and vegetables in a large bowl; set aside.
• In a separate bowl, whisk together remaining ingredients; toss with bean mixture.
• Cover and refrigerate for at least 24 hours.

• In a large serving bowl, arrange half each of lettuce, spinach and coleslaw mix.
• Top with half each of water chestnuts, raisins and cranberries.
• Layer with remaining lettuce, spinach and coleslaw mix.
• Arrange red peppers around the edge of the salad.
• Arrange shrimp inside the pepper ring.
• Using a vegetable peeler, make carrot curls; arrange in center of bowl.
• Sprinkle with remaining water chestnuts, raisins and cranberries.
• Just before serving, top with chow mein noodles.
• If desired, sprinkle dill over the shrimp.
• Serve with salad dressing.

• In a bowl, mix mayonnaise and sugar until blended; set aside.
• Layer half the salad greens in a large serving bowl or 13″x9″ glass baking pan.
• Layer with half the mayonnaise mixture, half the remaining ingredients except tomatoes and seasoning.
• Repeat layers.
• Top with tomatoes and sprinkle with seasoning.
• Cover and refrigerate 2 hours before serving.

• Cook pasta according to package directions; drain, rinse with cold water and set aside.
• In a bowl, combine red pepper, onion and asparagus.
• Season with salt and pepper and toss with one tablespoon olive oil.
• Arrange red pepper mixture in a single layer on a baking sheet.
• Bake at 450 degrees for 10
• to 12 minutes.
• Remove from baking sheet and set aside.
• Season zucchini with salt and pepper; toss with remaining olive oil.
• Arrange in a single layer on a baking sheet.
• Bake for 5 to 7 minutes, until tender but not brown.
• Combine roasted vegetables, cooked tortellini and pesto in a large bowl.
• Chill for at least one hour; serve chilled.

• In a small bowl, whisk together vinegar, olive oil, pepper and garlic.
• Set aside.
• In a separate bowl, combine rice and remaining ingredients except cheese.
• At serving time, drizzle vinegar mixture over salad; sprinkle with cheese.

• In a blender on medium speed, mix yogurt and cream cheese until smooth.
• Pour mixture into a large bowl.
• Stir in sugar, 1/4 cup brown sugar and vanilla.
• Add grapes, apples and almonds; toss until coated.
• Cover and refrigerate one hour.
• Uncover and smooth top of salad.
• Top with cranberries, oranges and whipped cream, if using.
• Sprinkle with remaining brown sugar.

• In a large bowl, toss together vegetables.
• In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar and peppers.
• Toss mayonnaise mixture with cabbage mixture; season with salt and additional pepper, if desired.
• Cover and refrigerate overnight before serving.

• 5 slices bacon, crisply cooked and crumbled In a large serving bowl, mix together all ingredients except bacon.
• Cover and refrigerate overnight, stirring occasionally.
• Top with bacon and serve at room temperature.

• In a large serving bowl, combine cabbage mix, apples, celery, nuts and raisins; toss well.
• Combine remaining ingredients in a small bowl, stirring well.
• Pour yogurt mixture over cabbage mixture; toss well.
• Cover and chill for at least 30 minutes before serving.