Pasta Salad

Pasta Salad (Pat Heflebower)

6 oz bowtie pasta, cooked, drained
6 oz spiral pasta, cooked, drained
10 oz can pineapple tidbits, drained well
1 small can water chestnuts, sliced, rinsed and drained
1 C. chopped celery
2 green onions, chopped
1 package craisins
1 C. cashews
2 whole chicken breasts, boiled and shredded
1 C. grapes (seedless), cut in half
1/2 mayonnaise
8 oz. cole slaw dressing (ex. Marzetti or Kraft)

Put all ingredients in large bowl, except for last two ingredients. Toss together. Mix mayo and dressing together and toss with other ingredients in bowl. Mix until moistened. Refrigerate.

Spring Strawberry Spinach Salad

Salad:
1 bunch spinach, rinsed
10 large strawberries, sliced

Dressing:
½ cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar (balsamic or rice vinegar)
1 cup vegetable oil (I only use ½ cup)
1 tablespoon poppy seeds

Almonds:
½ large bag of sliced almonds (or however many you want)
White sugar (maybe 1/3 to ½ cup)

In a large bowl, mix the spinach and strawberries. In a blender, place the ½ cup sugar, salt, vinegar, and oil, and blend until smooth. (you can also do this with a hand mixer) Stir in the poppy seeds. Sauté the almonds and sugar over medium heat until the sugar melts, stirring constantly. Cool. Add the almonds to the salad just before serving. Pour the dressing over the spinach and strawberries, and toss to coat. (just before serving)

I want to change the veggie oil to Olive Oil and the Sugar to Splenda to make it a healthy salad. I don't think it will change the wonderful flavor.