From Bon Appetit magazine.

Also includes hard-cooked eggs, Cheddar cheese, and bacon.

Bunny shaped salad made with a pear, raisins, almonds, carrot, and marshmallows.

From Melton Family Cookbook, from the decendants of William and Catherine Lewis Melton.

Recipe calls for shrimp.

Serve chilled with a sprinkling of chopped peanuts.

Uses frozen peas, bacon, sour cream and cashews. Makes 6 servings.

Made with grated cheese, mayonnaise, celery salt, pepper, capers, and lettuce.

Provides a recipe for a cumin dressing.

Made with raw ground cranberries, sugar, marshmallows, walnuts, apples, grapes, and whipped cream.

Made with fresh mushrooms and a cream cheese and mayonniase mixture.

Includes serving suggestions.

Can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan.

From Janice Marie's Step Back in Time Bed and Breakfast, Terrell, Texas.

Add cooked shrimp for a main course.

Includes traditional Reuben ingredients.

Includes Caesar Salad, Cobb Salad, Crab Louie Salad, Coleslaw, Panzanella, Salad Nicoise, Salad Olivier, Waldorf Salad, Green Goddess Dressing, and Thousand Island Dressing.

Cucumbers and onions in a creamy tangy dressing.

Includes shrimp, ham, and bacon.

A tossed salad consisting of fruits and vegetables.

Cabbage and carrots are chopped up into very fine pieces.

Makes two quarts of salad.

From Bon Appétit.

This salad is heavy on fresh garlic and red and black pepper.

Includes oranges, radishes, baby spinach and almonds tossed with a light vinaigrette featuring cinnamon, lemon and orange juices and a touch of cumin and red pepper. Provides nutritional information.