Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Dissolve jello in hot water. Stir in the cherry pie filling. Cool until thick.
Add the marshmallows and the Cool Whip and chill for at least one hour.
Cut up and steam the potatoes.
Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl.
Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste.
Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.
Source: https://www.foodnetwork.com/recipes/loaded-baked-potato-salad-9871612?soc=itksocialsharedefault%7Cios%7Cp
Brown together ground beef and garlic.
Stir in kidney beans, taco sauce, and corn. Simmer covered for 10 minutes.
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.
Source: https://www.lovebakesgoodcakes.com/creamy-pea-salad/
In a large bowl, mix together the dry pudding mixes and buttermilk.
Fold in the Cool-Whip.
Stir in the pineapple and mandarin oranges until incorporated.
Break cookies into bite-size pieces and gently fold into salad mixture.
Serve immediately. If preparing ahead of time, add cookies right before serving.
Source: https://www.sixsistersstuff.com/recipe/mandarin-orange-cookie-dessert-salad/
Mix all ingredients together until smooth. Serve over a lettuce salad or as a dipping sauce for chicken tenders.
Sprinkle onions and shallot with salt and pepper and saute in butter and oil for eight minutes. Add wine and simmer three minutes. Add broth and simmer.
Boil asparagus for two to four minutes. Remove from water with a slotted spoon and cook the peas in the same water about two minutes. Remove peas and cook pasta in the same water, reserving 1/2 cup cooking liquid when pasta is done.
Add lettuce to onion mixture and stir just until wilted, about one minute. Add asparagus and peas and heat through.
Add pasta, parmesan, and parsley. Toss, adding reserved liquid if dry. Season with salt and pepper. Transfer to a bowl, top with bacon, and drizzle with olive oil. Serve with additional parmesan.
Cook pasta according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and serve.