Salads

Introduction Table of Contents Appetizers Beverages Condiments Bread•Pasta•Tortillas Salads Vegetables Poultry Beef and Pork Mexican Seafood Casseroles Desserts Bars Cakes Candy Cookies Pies Pudding Reference Gone to the Dogs!

Broccoli Salad

Broccoli--use fresh and chop

3  green onions

½ to ¾ pound bacon, cooked and crumbled

1 cup   raisins

1 package (3 3/4 ounces)    sunflower seeds

4-6  hard cooked eggs chopped finely

Dressing:

1 cup mayonnaise

2 Tablespoons sugar

1 Tablespoon vinegar

Toss the combination of first ingredients with the dressing. Store in refrigerator until you serve.

Carrot Salad ««««

Dorothy Ladely

1 green

pepper, chopped

2 pounds

carrots, cooked sliced, cooled; don't overcook.

Marinate carrots & green pepper:

1 cup

salad oil

1 can

tomato soup

¾ cup

vinegar -- red wine

1 teaspoon

dry mustard

1 teaspoon

salt

½ teaspoon

black pepper

1

onion, chopped

½ teaspoon

Worchester Sauce

Blend:

Marinade in the blender until the onion is chopped fine. Let this stand in refrigerator for at least 24 hours. It is best after 4-5 days.

Cauliflower Salad

1 head

cauliflower, broken into bite size pieces

2 cups

grapes sliced in half

1 cup

chopped pecans

Dressing:

1 cup

mayonnaise -- NOT Miracle Whip

½ cup

sugar

1 teaspoons

mustard

Coleslaw

Marlene Allen

1 package

coleslaw mix

3 packages

Ramen noodles, chicken flavor, broken into pieces. Set aside the flavor packets.

1 can

chicken

or

2 chicken breasts

cooked tender and chopped into small pieces

2 Tablespoons

onions, chopped

2 cups

Italian salad dressing

as you like

honey roasted nuts

Mix the coleslaw, ramen noodles, chicken chunks, onions, and nuts.

Mix the flavor packets from the Ramen noodles with the Italian dressing. Pour over the slaw mixture and set in refrigerator overnight.

Serve.



Colorful Salad

1 can fruit cocktail

1 can pineapple tidbits

1 can mandarin oranges

½ cup coconut

1 box lemon instant pudding

Save the juice from all the cans of fruit and use in the salad. Mix the pudding with the juice and then toss together. Can also add bananas and grapes if desired.

Cranberry Banana Salad Mold

Dorothy Ladely

1 box 3 ounces

raspberry Jell-O

1 cup

boiling water

½ cup

cold water

1 one pound can

whole cranberry sauce

2 medium

bananas, sliced

½ cup

chopped pecans

Dissolve gelatin in boiling water water. Ad ½ cup cold water. Chill until partially thickened. Add sliced bananas and pecans. Spoon into molds; chill until firm. Serve on salad greens; top with Cool Whip.

French Dressing

Dorothy Ladely

1 cup

Mazola Oil

1 cup

white sugar or brown

1 can

tomato soup

½ cup

wine vinegar

1 Tablespoon

prepared mustard

onion salt and garlic salt

8 -10 shakes from each bottle

You can also add instead of the garlic salt and prepared mustard: ????

1 teaspoon

oregano

1 teaspoon

Worcestershire sauce

crushed clove

garlic

1 teaspoon

celery seed

Mix together in blender. Chill. Keep refrigerated. Makes about 1 quart.



Frozen Fruit Slush Cup

12 ounces 7-Up or Sprite

1 large bananas sliced

1 (6 ounces) can frozen orange juice, thawed

1 large can crushed pineapple

2 (10 ounces) packages raspberries or strawberries, thawed

1 (6 ounces) can frozen pink lemonade

Mix together in a large bowl. Spoon into muffin tins with paper liners or other individual cups. Freeze. Thaw 30 minutes before serving. Makes about 24 fruit cups.

Glorified Rice«««««

Some people call this a dessert, but I like to call it a fruit salad by adding more fruit than all the sweets.

1 can  crushed pineapple (9 ounces) Or better yet, use fresh pineapple!

1 ripe banana, sliced

seedless grapes, split into halves

6 or 7 maraschino cherries

1 can mandarin oranges

10 fresh strawberries sliced

bing cherries if in season

2 cups cooked white rice

1 cup tiny marshmallows

Use either whipped cream or Cool Whip and fold into all the ingredients mentioned above. Chill well before serving.

Heavenly Hash

Equal parts of Pineapple, Bananas, White Grapes, Marshmallows

Add ¼ cup sugar to the left over pineapple juice from the can and add 2 Tablespoon cornstarch and thicken. Cool and put into salad bowl. Mix 2 Tablespoon salad dressing and ½ cup whipped cream. Mix all together and chill before serving.

Japanese Chicken Salad

Florence Blattner

Dressing:

3 Tablespoons

Sugar

2 Tablespoons

Soy Sauce

3 Tablespoons

Sesame Oil

3 Tablespoons

Vinegar

3/4 Cup

vegetable oil

1 teaspoon

ginger

Salad:

1 3 ounce package

Ramen noodles (do not use the seasoning packet)

7 Cups

thinly sliced oriental cabbage (Chinese cabbage is my preference)

2 Tablespoons

chopped green onion

2 Cups

diced, cooked chicken breast

1 ½ Cups

slivered almonds

2 Cups

pea pods, blanched

Combine:

Mix dressing ingredients well. Marinate noodles in dressing 1-2 hours.

Combine cabbage, onion, chicken, almonds and pea pods in large bowl. When

noodles are tender, add noodles. When ready to serve, pour dressing over salad.

Hint:   You will not need all the dressing. It tends to make the salad too moist. It keeps very well in the fridge for another time.

Macaroni Salad«««

From Jackie Buchholz

1-2 cups chopped ham

½ cup green onion

½ cup celery

½ cup red pepper

Salad dressing:

1 teaspoon mustard

½ teaspoon dill weed

1 teaspoon beau monde seasoning

Toss with chilled, cooked pasta.

Mandarin Orange Salad

Florence Blattner

Layer above items in large bowl in the order given.

1 head

lettuce--torn in bite-size pieces

1 cup

chopped celery

4 green

onions, chopped

2 Tablespoons

fresh or dried parsley

2 cans

Mandarin Oranges

Dressing:

½ cup

cooking oil

4 Tablespoons

wine tarragon vinegar

½ teaspoon

salt

4 Tablespoons

sugar

Put in a sauce pan and stir with wooden spoon until they carmelize:

8 Tablespoons

slivered almonds

4 Tablespoons

sugar

Put nuts onto waxed paper to cool. Add dressing at serving time and sprinkle with almonds. Serves 10.

Oriental Salad I

Chill veggies, rice, and shrimp:

1 10 ounces package frozen peas, cooked

1 4 3/8 ounces minute rice, cooked

9 ounces  shrimp--get the fresh from the market! Salad size.
1 ½ cups chopped celery

¼ cup finely chopped onion

Bring to a boil, then simmer gently 3-4 minutes:

4 Tablespoons water

½ tsp. salt

½ tsp. sugar

Combine and blend dressing:

½ cup salad oil

3 Tablespoon cider vinegar

1 Tablespoon soy sauce

2 tsp. salt

½ tsp. MSG

½ tsp. celery seed

½ tsp. sugar

Pour dressing over chilled ingredients before serving, toss lightly.

Oriental Salad II ««

Marlene Allen

1 bag Cole slaw mix

1 1/2 bunches green onions, chopped fine

1 package Ramen chicken-flavored noodles (crush the noodles)

1/2 cup sunflower seed meats

1/2 cup slivered almonds (toast in a non-stick fry pan)

Combine and pour over salad just before serving:

1/2 cup salad oil

2 Tablespoons sugar

2 Tablespoons white vinegar

chicken flavor packet from the Ramen noodles

Potato Salad

(This is good, but it isn't the potato salad that everybody comments about. That is a different recipe.)

6 cups diced potatoes, cooked

3 Tablespoons French dressing

1 cup finely chopped green onions

1 ¼ cup mayonnaise

3  hard cooked eggs

1 ½ cup chopped celery

1 ½ teaspoon salt

2 Tablespoons mustard

Sprinkle cooked, diced potatoes with French dressing. Cover and let stand 30 minutes. Add remaining ingredients, stirring carefully. Chill and serve. Makes 8 cups.

Romaine Salad

Vi Englebret

Dressing:

1/3 cup sugar

1-2 Tbls. poppy seeds

3/4 mayonnaise

1/4 cup milk

2 Tbls. vinegar

Salad:

Torn romaine lettuce or mixed greens

1 pint fresh strawberries, sliced, or other fruits if desired.

Twenty-Four Hour Salad «««««

From Grandma Lefebvre. It can be made ahead of time and stored till the company arrives!

2 bunches green onions

5 or 6 celery sticks, chopped

1 can  water chestnuts

1 package frozen peas (10 ounces)

1 head lettuce

2 cups mayonnaise

2 Tablespoons sugar

8 ounces Romano cheese, grated

Slice onion, celery and water chestnuts. Chop lettuce in small pieces. Layer onion, celery, water chestnuts and peas with alternate layers of lettuce. Top with mayonnaise and sugar. Top with Romano cheese. Refrigerate 12 hours before serving.

Watergate Salad«««

Dorothy Ladely

1 small can

crushed pineapple

1 9 ounce package

Cool Whip

1 box

pistachio pudding mix

1 small cup

miniature marshmallows

1 box

lime Jell-O -- make, chill, cubed

1Tablespoon

cornstarch

1 Tablespoon

lemon juice



Fold pistachio pudding mix into the Cool Whip. Add remaining ingredients of Jell-O cubes, pineapple. Thicken the pineapple juice with cornstarch. Cool before adding to the pudding. Then add lemon juice.

Wild Rice Salad« « « «

Kathy Williamson

Ingredients:

3 cups cooked wild rice

1 cup

cashews

1/3 cup choped onion

8 ounces sliced water chestnuts or

1 cup chopped celery

1 cup halved green grapes

3 cups cooked chicken

Dressing:

2/3 cup mayonnaise (not Miracle Whip)

1/3 cup milk

2 tsp. lemon juice

1/4 tsp tarragon

1/2 tsp. salt

1/8 tsp. pepper

Layer ingredients in a large bowl. Just before serving, mix in dressing.
Serves 10-15.

Introduction Table of Contents Appetizers Beverages Condiments Bread•Pasta•Tortillas Salads Vegetables Poultry Beef and Pork Mexican Seafood Casseroles Desserts Bars Cakes Candy Cookies Pies Pudding Reference Gone to the Dogs!

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Last update: Tuesday, November 01, 2011 05:01:39 PM