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try these recipes Salads and Slaws great for potluck parties Fruit and Broccoli Buffet Salad Ingredients: Poppy Seed Dressing: • 1/2 cup grape seed oil • 1/3 cup granulated sugar • 3 tablespoons cider vinegar • 2 tablespoons fresh lime juice • 1 tablespoon grated lime zest • 1 clove garlic, minced • 1/2 teaspoon salt • 1/2 teaspoon poppy seeds • 1/2 teaspoon paprika • 1/2 teaspoon dry mustard Salad: • 1/2 cup pecans • 2 oranges, peeled and sectioned • 2 1/2 cups bite-size broccoli florets • 1 red apple, chopped • 1 cup grapes, halved Directions: 1. Beat grape seed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy. 2. Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping. 3. Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours. 4. Sprinkle chopped pecans over salad. Penne Pasta Salad Ingredients: • 16 ounces penne pasta • 1 cup creamy salad dressing, e.g. Miracle Whip • 1/2 cup Dijon-style prepared mustard • 1 1/2 cups grated Parmesan cheese • 1 tablespoon dried dill weed • 1 red onion, julienned • 1 yellow bell pepper, thinly sliced • 1 orange bell pepper, julienned Directions: 1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 2. In a large bowl, mix together the salad dressing, mustard, cheese and dill. 3. Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving. Mango Cilantro Slaw Ingredients: • 3 tablespoons white wine vinegar • 2 tablespoons canola oil • 2 tablespoons honey • 2 tablespoons mayonnaise • 1/2 teaspoon celery seed (optional) • 1/2 teaspoon poppy seeds (optional) • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 (10 ounce) package finely shredded cabbage • 1 firm, ripe mango peeled, seeded & cut into 1/2-inch pieces • 1/3 cup chopped cilantro • 3 green onions, chopped Directions: Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour. Zesty Quinoa Salad Ingredients: • 1 cup quinoa • 2 cups water • 1/4 cup extra-virgin olive oil • 2 limes, juiced • 2 teaspoons ground cumin • 1 teaspoon salt • 1/2 teaspoon red pepper flakes, or more to taste • 1 1/2 cups halved cherry tomatoes • 1 (15 ounce) can black beans, drained and rinsed • 5 green onions, finely chopped • 1/4 cup chopped fresh cilantro • Salt and ground black pepper to taste Directions: 1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. 2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. 3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator. DECEMBER 10-16, 2017 WHAT'S UP! 47 Check out these easy to make salad and slaw recipes for your next holiday party Fruit and Broccoli Buffet Salad