Bean Salad
Easy to prepare, and a great time-saver, this recipe by Francis Freiling is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

1 can (16 oz.) French cut green beans
1 can (16 oz.) kidney beans
1 can (16 oz.) wax beans or garbanzo beans
½ cup minced green pepper
¼ or ½ cup chopped onion
½ cup salad oil
½ cup vinegar
¾ cup sugar (or less)
1 tsp. salt
Pepper to taste

Combine salad oil and vinegar; add sugar, salt, onion, green pepper.
Add the beans and mix well. Better if beans sit overnight in mixture.

Congealed Cranberry Salad with Poppy Seed Dressing
1 large can (20 oz) crushed pineapple, packed in juice
1 box (6 oz) strawberry gelatin
1 cup water
1 can (16 oz) whole-berry cranberry sauce or prepare fresh
3 tablespoons fresh lemon juice
Poppy Seed Dressing (recipe below)

Drain the pineapple well, reserving all the juice
In a 2-quart saucepan, stir together the pineapple juice, gelatin, and water.  Bring to a boil, stirring to dissolve the gelatin.  Remove from the heat.  Stir in the cranberry sauce until well blended.  Stir in the lemon juice.
Transfer the gelatin mixture to a large metal bowl.  Half-fill a larger bowl with ice cubes and cold water.  Set the bowl with the gelatin in the ice bath.  Stir the gelatin occasionally with a rubber spatula until the mixture is as thick as unbeaten egg whites, about 10 minutes.  Remove the bowl of gelatin from the ice bath.  Fold in the pineapple.
Rinse out a 2-quart decorative mold with cold water.  Pour in the gelatin mixture.  Cover and refrigerate until firm, about 4 hours.
To un-mold, dip the mold up to the rim in warm (not hot) water for about 10 seconds. Invert a serving plate over the mold, then invert the plate and mold together, shaking both gently from side to side to relax the gelatin.  Remove the mold.  Serve with the Poppy Seed Dressing on the side.

Poppy Seed Dressing
1 cup mayonnaise or mayonnaise-style creamy salad dressing
1 to 2 tablespoons poppy seeds
Blend together and chill. Makes 1 cup.  Alternatively, buy a good brand of Poppy Seed Dressing in the grocery store.

Christmas Eve Salad
This is a traditional recipe served as a midnight supper on Christmas Eve. Usually served before or with a turkey entree.

1 Cup Apple, diced
1 Cup Beets, cooked and diced
1 Cup Orange, in pieces or sections
1 Cup Banana, sliced
1 Cup Pineapple, diced
1/2 Cup peanuts, chopped
1 Lime, juice only
1 Pomegranate - seeds only
Lettuce, chopped or shredded

Oil & Vinegar Dressing - Mix well:
1/3 Cup vegetable oil
2 Tbsp. White Wine Vinegar
1 1/2 tsp. Sugar
1/4 tsp salt

Drain beets well and mix with the apple, oranges, bananas, and pineapple. Mix in the lime juice.
Mix in the oil and vinegar dressing - coating all the fruit mixture.
Pour fruit mixture onto a bed of shredded lettuce.
Sprinkle nuts and pomegranate seeds on the top.

Fresh Mozzarella-Tomato-Basil Salad 
By Tina Clark, chef, caterer and owner of Tina's Cocina at Old St. Paul’s Cultural Center in Yuma, Arizona. Read more.

½ lb. fresh mozzarella cheese
6 medium tomatoes, sliced
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil/1 tablespoon balsamic vinegar
1 cup fresh basil leaves (½ cup chopped)
½ cup parsley chopped
2 cups mixed baby lettuce
¼ cup freshly grated parmesan 

Remove cheese from brine, and cut into 16 thin slices; sprinkle tomato slices evenly with sugar, salt and pepper.  Mix lettuce with ½ cup whole of basil leaves and cover serving platter; alternate tomato and cheese slices on lettuce; drizzle with olive oil and balsamic vinegar. Cover and chill 4 hours. Just before serving, sprinkle with chopped basil and parsley and parmesan. Serves 8.

Healthy Holiday Salad
A great variation to the usual green been salad, this recipe is by Jacquie Belmont, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch Inn is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, and birding.  Read more.  
 
2 Small Jars Marinated Artichoke Hearts
1 Package Baby Green Beans (from Trader Joe's)
1 Box Grape Tomatoes

Microwave green beans according to the package directions. Mix all the ingredients in a medium-sized bowl. Cover and let the mixture marinate at room temperature for at least one hour. It’s even better when refrigerated overnight. Serve cold or at room temperature.

Overnight Layered Salad
A great time saver, by being prepared the night before serving, this colorful recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

Shredded lettuce
Red Onion
Chopped raw cauliflower
Chopped celery
Frozen uncooked peas
1 pkg. dry Good Seasons Italian dressing
Bacon bits
Parmesan cheese
Mayonnaise

Layer the first 7 ingredients. Seal with a layer of mayonnaise.
Sprinkle Parmesan cheese over top. Cover with Saran Wrap and refrigerate overnight.