Tortellini Pasta Salad

Tortellini Pasta Salad by Cora

20 oz fresh three cheese tortellini
1/2 red onion, chopped
2 celery stalks, chopped
1/2 of a log of summer sausage, chopped in small pieces
Italian Dressing to taste (start with a 1/4 cup)

Mix all ingredients together in large bowl and chill for a couple of hours or over night. You can serve right away but it is better if the italian dressing and marinate into everything.

Black Bean Salad

Black Bean Salad by Marcy (Foodnetwork.com by Guy Fieri)

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Bean Salad

Bean Salad by Karina

Ingredients

- 1 chopped medium onion (white, red, or other)
- 1 can garbanzo beans
- 1 can pinto beans
- 1 can butter beans
- 1 can great northern beans
- 1 can black beans
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar (or other)
- salt"

Directions

In a medium bowl, mix everything together.

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

Raspberry Chicken Salad

Raspberry-Chicken Salad by Heather

6 Cups bite-size mixed salad greens
2 Cups cut-up cooked chicken breast
1 Cup fresh raspberries
1/3 Cup thinly slice celery
Freshly ground pepper, if desired

Raspberry Dressing
1 Cup plain fat-free yogurt
1/2 Cup fresh raspberries*
1 Tbsp. raspberry or red wine vinegar
2 tsp. sugar

* Frozen unsweetened raspberries can be substitues for the fresh raspberries in the dressing.