One can of crab meat 3/4 cup mayonaise salt and pepper to taste One medium head of lettuce, torn apart one medium tomato diced one large or two small cucumbers diced up to 24 hours ahead mix first three ingridients. Just before serving mix the other items. easy and yummy.

lettuce, baby carrots, broccoli, celery, and dressing of choice! Feel free to add spinach if you like it

I can only pick one?? O.K..I will share the easiest one I know..combine a bowl of cooked noodles(rinsed with cold water til they cool down) One can of tuna, a handful of diced red onions and black olives and blend with your favorite vinegarette salad dressing.

chinese chicken salad or papaya salad. i'm sure you can find good recipes online =)

At a couple of the restaurants and a country club where I worked: a very popular dish for lunch and dinner was a cold seafood combo - served on a large, chilled oval platter: Line the platter with bright green lettuce or romaine leaves: In the center on an angle: 1/2 of a steamed then chilled Maine lobster At opposite ends: 3 freshly shucked clams 3 freshly shucked oysters 4 U-15 shrimp with the tails "fanned" or spread-out. A perfectly-cooked, chilled and quartered hardboiled egg. A decoratively-cut - with consecutive V-cuts, whole tomato halves. One-half of the tomato had a portion of tuna salad; the other: a portion of cole slaw. Served with a monkey dish of health salad or cucumber salad. A couple slices of lemon - twisted to look like an "S". Served with choice of cocktail sauce, and/or Remoulade sauce or Russian/Thousand Island dressing. Garnished with iced and drained fresh parsley. AND IF the customer wanted hot sauce, it was no problem. It was a staple - just like ketchup. A HUGE hit at every place I worked! Price (Back then): Lunch: $12.95 U.S. With 1 extra clam, 1 extra oyster and an 1 more hard boiled egg: Dinner: $18.95 U.S. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Professionally trained and educated at the Culinary Institute of America, New Haven, CT campus. Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks"

Cold Chicken Pasta Salad 1/2 pkg. 8 oz. rotelle pasta 3 c. cubed cooked chicken 1 c. diced zucchini 3/4 c. diced celery 1/2 c. mayonnaise 1/8 tsp. pepper 2 tbsp. dried basil 3 tbsp. chopped fresh parsley (optional) 1 c. diced tomatoes 3/4 c. sour cream 1 tsp. salt 2 tsp. lemon juice 1 tsp. dried oregano Cook pasta according to package directions; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in blender or food processor and blend until well mixed. Chill the dressing 1 hour before adding to salad. Toss salad, coating well.