Strawberry Spinach Salad

1 bag spinach leaves
1 pint strawberries
1 avocado, peeled and diced
1 pkg slivered almonds
4 tablespoons sugar

DRESSING:
1/2 cup sugar
2 tablespoons sesame seeds
1/2 cup oil
1/4 cup sweet rice wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worchestershire sauce

Arrange spinach leaves, strawberries and avocado in a bowl. In skillet, caramelize almonds by cooking with 4 tablespoons sugar. stir while cooling. Sprinkle over salad. Combine all dressing ingredients in a separate bowl and add just before serving.

Fiesta Pasta Salad

Dressing:

1 pkg. Hidden Valley FIESTA Ranch salad dressing mix
2 C. buttermilk
2 C. mayonnaise

Salad:

16-oz. pkg. spiral pasta, cooked and rinsed with cold water to cool. drain well.
1/2 small red onion, diced
16-oz. can kidney beans, drained
1 can garbanzo beans, drained
1 can corn, drained
1 can artichoke hearts, cut-up
1 red pepper, diced
1 green pepper, diced
1 can sliced olives
cooked chicken, cut-up (opt)
grated cheese
tortilla chips, crunched-up

Combine dressing ingredients. Set aside. Combine salad ingredients in large bowl. Stir dressing into salad. Right before serving, add grated cheese and tortilla chips. Put extra in bowls to serve with salad. Serves 20-25. Can be made the night before.