Crack Salad Recipes

Steps:

• Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

Steps:

• Chop first three ingredients and put in mixing bowl. Crush the crackers and add to bowl of veggies.
• Add Mayonnaise and mix well.
• You can eat immediately or if you let sit in fridge overnight, the juices from the tomato will turn the crackers slightly pink and when eaten, people think there is shrimp or cheese in it. It is quite delightful as a very colorful and delicious salad.
• I have even used as an appetizer serving it with celery sticks or even on more crackers.
• Try it -- you won't believe how good it is!

Steps:

• SALAD Shred the cabbage, place in large bowl and set aside. Remove the soup flavoring from the Chinese noodles and set aside. Put the noodles in a Ziploc bag and crush them with the palm of your hand. Set aside. Chop the green onions and add to cabbage. Add the almonds and sesame seeds to the noodles. DRESSING Mix the soup flavoring, vinegar, sugar, pepper and mustard together. Whisk in olive oil, slowly. About 2 hours before serving, slowly add dressing to salad while mixing together. You want the salad moist but not oily. NOTE: You do not have to use all the dressing. It can be refrigerated for up to two weeks for use in another recipe.