Salads

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Champagne Salad
8 oz cream cheese
3/4 cup sugar
16 oz frozen strawberries, thawed with juice
10 oz cool whip
1 large can crushed pineapple
1 cup chopped pecans
2 diced bananas

Cream sugar and creamcheese together. Add strawberries, bananas, pineapple, and nuts. Fold in cool whip. Place in 13x9 pan and freeze. Thaw slightly before serving. Serves 8 - 12

*I did drained the pineapple off. Thought it might have been just a bit to juicy.

Apple salad

I love this salad... It's great for lunches or for a light dinner on hot nights. Try it with other fruits and nuts...whatever you have on hand. They used to make this at the hospital snack bar..you had to get there early as they always ran out of it . ( they omitted cranberries and added mandarin oranges)
 

Chicken & Fruit Salad

3 chicken breasts, cooked and cut into cubes (I usually poach mine)

1 cup celery, diced

2 cups red grapes, cut in half

1 apple, diced (with the peel on)

1 cup dried cranberries

1 cup slivered almonds

3/4 cup light Miracle Whip

juice of 1 lemon

1 tsp ground ginger

Combine chicken, celery, grapes, apple, cranberries and almonds in a large bowl. In a small bowl whisk together the Miracle Whip, lemon and ginger. Add the dressing to the salad and stir to coat. Refrigerate for several hours before serving.

MAKE AHEAD CAULIFLOWER SALAD (Carole)

1 head lettuce

1 lg. Bermuda onion

1 lb. bacon

1 head cauliflower

1/4 c. sugar

2 c. mayonnaise

1/3 c. Parmesan cheese

Salt & pepper to taste

Cook, drain and crumble the bacon. Layer bite size pieces of lettuce, cauliflower, chopped onion and bacon in a large salad bowl. Combine sugar, mayonnaise, Parmesan cheese and seasonings to make dressing. Spread the dressing over the top of the salad to bowl edges, forming a seal to keep the salad crisp until ready to toss and serve. This salad can be made a day ahead and stored in the refrigerator.

Broccoli salad

2 bunches broccoli florets


1 medium red onion, chopped

1/2 cup raisins or craisins....totally optional

10 to 12 slices bacon, fried crispy and crumbled

Dressing:



1 cup mayonnaise

2 tablespoons balsamic vinegar (Or any kind you have on hand, but I prefer the balsamic.

2 teaspoons sugar

Separate florets from the broccoli stalk. Combine salad ingredients; top with dressing mixture. Chill and s



MAKE AHEAD CABBAGE SALAD




Shredded cabbage, green, purple or both

1 Green pepper, diced

2 Carrots, shredded or diced

1 Green onion, diced

2 Stalks Celery, chopped into sm. pieces



DRESSING:



2 c. sugar

1 c. water

1 tsp. salt

3/4 c. oil

1 tsp. celery seed

1 tsp. mustard seed

1 c. vinegar



Boil ingredients for dressing 1 minute then let mixture cool.



In separate bowl add cabbage, green pepper, carrots, green onion, and celery.



Pour cooled dressing mixture over cabbage.



Can be prepared 2 days prior to serving in covered bowl.



Toss or stir it daily until ready to serve.



Store in refrigerator.

DO AHEAD FRUIT SALAD (Carole)

1 c. seedless red or green grapes

1 lg. red apple, cored and diced

1 can (11 oz.) drained mandarin oranges

1 can (8 oz.) pineapple tidbits, drained

1 c. flaked coconut

1 c. miniature marshmallows

1 c. sour cream or plain yogurt

Combine ingredients. Cover and refrigerate overnight.

cranberry geletin salad...Linda

1 Large box Cherry jello or 2 small boxes.

1 can jellied cranberry sauce (NO BERRIES).

8oz. sour cream.

1/2 c. chopped nuts (optional).

Pour cranberry sauce in a bowl, mash as much as possible (BEFORE) making jello.

Put jello in the bowl you plan to serve in. Add 1 CUP boiling water and get it stirred real good.

Then pour cranberry sauce into it. Put in refrigerator and let jell for awhile. Watch it as don't want completely set.

Put sour cream and nuts in and stir real well.

Better if made the day before.

Taco Salad

Ingredients

1/2 pound lean ground beef (90% lean)

1/3 cup water

2 tablespoons taco seasoning

2 cups torn mixed salad greens

1 cup canned red beans, rinsed and drained

1-1/4 cups coarsely crushed nacho tortilla chips

1/2 cup shredded cheddar cheese

1 medium tomato, diced

1/4 cup chopped onion

2 tablespoons sliced ripe olives, drained

3 tablespoons green goddess salad dressing

3 tablespoons prepared ranch salad dressing

Directions

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.

Divide the salad greens between two salad bowls or plates. Top with beans, half of the tortilla chips and the beef mixture. Sprinkle with cheese, tomato, onion, olives and remaining chips; drizzle with salad dressings. Yield: 2 servings.

Nutrition Facts: 1 serving equals 868 calories, 50 g fat (15 g saturated fat), 89 mg cholesterol, 2,269 mg sodium, 62 g carbohydrate, 10 g fiber, 38 g protein.


 Cucumber Salad (Blondie)

Ingredients
3 cucumbers
1 onion, cut into very thin slices

salt and pepper to taste

2 cups fat free sour cream

Directions

Peel cucumbers, but leave a little on for color and slice by hand as thin as possible. Dry slices with paper towels.

Place dried cucumber slices in a large bowl with onion slices. Generously season with salt and pepper. Toss well and let sit 10 minuets, drain any excess liquids.
Toss cucumbers and onions in with enough sour cream to coat. Refrigerate until well chilled. Stir, and season with salt and pepper to taste if needed.


Summer Pasta Salad ~ Linda

1 lb. small pasta,cooked as directed,drained and mixed with 1 T. oil

1 1/2 C. sugar

1 1/2 C. vinegar

2 T. French mustard

1 tsp. garlic powder

1 tsp. pepper

1 tsp. salt

1 T. parsley flakes

1 medium onion,chopped

1 cucumber, peeled and sliced

1/2 green pepper, chopped

1 C. cherry tomatoes, cut in half

1/2 C. black olives, chopped

Mix sugar,vinegar,mustard seasonings and vegetables. Pour over pasta.

Refrigerate. Keeps for at least a week.        from Linda

Broccoli Salad

2 bunches Broccoli

1 medium onion, diced (more or less to your taste)

1/2 cup golden raisins

10-12 slices Bacon fried crisp, crumbled

1 cup Hellmans mayo

1/2 cup sugar (more or less to your taste)

2-3 T. vinegar

Wash, drain broccoli, break in pieces, no stems, leaves or ends of stems. Break or cut into bitesize pieces. Combine broccoli,

onions, raisins, and mix mayo, sugar,vinegar for dressing. Let set until dissolves. Add to broccoli. Chill one hour before serving

Hawaiian Slaw

4 cups Cabbage, shredded

1 (8 ounce) can Pineapple, drained and crushed

1/4 cup Raisins

1/4 cup Nuts, chopped

1/4 cup Coconut, flaked

3/4 cup Marzetti® Slaw Dressing

DIRECTIONS

In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Strawberry Cream Salad

From the kitchen of Kathleen, Marion, Iowa

Prep Time: Approx. 15 minutes

Ingredients

6 egg whites

3/4 t. cream of tartar

2 c. white sugar

2 c. coarsely broken soda crackers

3/4 c. chopped walnuts

1 t. vanilla extract

1 (8 oz.) pkg. cream cheese, softened

1/2 c. white sugar

1 (16 oz.) container frozen whipped topping, thawed

1 (6 oz.) pkg. strawberry flavored gelatin mix

2 c. boiling water

2 (10 oz.) pkg. frozen strawberries

Directions

Preheat oven to 350 degrees. In a large bowl, beat egg whites until foamy.

Add cream of tartar and sugar and beat on medium speed until stiff. Fold in cracker pieces, walnuts and vanilla.

Spread into the bottom of a 9x13 inch pan. Bake in preheated oven for 25 minutes, remove from oven and set aside to cool.

In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.

In a medium bowl, whisk the boiling water into the gelatin to dissolve.

Mix in strawberries and let stand for 15 minutes.

Pour over the cream cheese layer, cover and chill until serving.

Comments

Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 1 Hour . Makes 14 servings.



Lois's Vegetable Salad
New salad recipe I tried. It is delicious. It would be good at summer picnics since there is no mayo. Gail
1 can white shoe peg corn, drained

1 can small peas, drained

1 can French-cut green beans, drained

1 jar (4 0z) chopped pimento

1c celery, chopped small

1c green pepper, diced small

1c onion, minced

Dressing:

2/3c vinegar

2T water

1/3c salad oil

1t salt

1/2t pepper

1c sugar

Bring to a boil the dressing ingredients. Cool. Mix all the veggies. Pour dressing over and refrigerate. Will taste best if made the day before using. Keeps for 2 weeks in the refrigerator. Serves 12.

Cranberry-Orange Gelatin Salad

1 (6 ounce) package raspberry flavored gelatin mix

2 cups boiling water

1 (16 ounce) can whole berry cranberry sauce

1 (8 ounce) can crushed pineapple, undrained

1 (4 ounce) package cream cheese, softened

1 cup chopped celery

1 cup chopped pecans

1 teaspoon orange grated peel

1 (4 ounce) package cream cheese, softened

1/2 cup whipped topping, or amount to taste

Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.

Chill in the refrigerator overnight, or up to 8 hours.

To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

5- MINUTE SOUTHWEST LAYERED SALAD
 

What You Need

6 cups torn romaine lettuce

1 can (15 oz.) black beans, drained, rinsed (or use any beans you like)

1 can (11 oz.) whole kernel corn, drained

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Three Cheese Crumbles

1/2 cup KRAFT Ranch Dressing

1 cup broken tortilla chips

How To Make It

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Isn't that easy? This is a good vegetarian meal or if you choose, make one of the layers lean, cooked ground beef or turkey

 

 

Chicken Salad with Grapes and Walnuts

1/2 cup plain fat-free yogurt

2 Tablespoons reduced-fat mayonnaise

1 Tablespoon honey

1 teaspoon apple-cider vinegar

1/2 teaspoon Dijon mustard

1/8 teaspoon nutmeg

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 cups chopped cooked chicken breast

1-1/2 cups seedless green grapes, halved

1/4 cup chopped walnuts

Combine the yogurt, mayonnaise, honey, vinegar, mustard, nutmeg, salt, and pepper in a large bowl. Add the chicken, grapes, and walnuts; toss to coat evenly. Cover and refrigerate at least 1 hour or up to 8 hours. Serves 4.                    Submitted  by Donna

Cookie's Cucumber Salad
"I make a really nice salad if they are like field cukes..seed two of them and chop them into bite sized pieces...drain in a strainer a bit in the frig to get some of the water off."

Chop up about 2-5 of green onions out of a bunch, mix with cukes. Take 1/2-1c crumbled feta cheese mix that in. Then add two tbsps of lemon juice and one tbsp of olive oil, salt and pepper to taste.

Jaynie's Cucumber Salad

 2-3 cukes peeled ,seeded, and chopped

1/4 bermuda red onion, chopped fine

2 large toatoes seeded, and chopped.

Dressing:
2 Tb. Olive oil

2Tb. Red wine vinegar
S& P to taste
1/8 tea. garlic powder

1/2 tea basil
Marinate overnite

Seafood Pasta Salad (cindy)

1 box whole wheat pasta, prepared according to directions
1 small package of imitation seafood (usually found in the meat case at your grocer)
1 cup sour cream ( light)
1 cup mayonnaise ( light)
2 tsp Dill mix ( Dill mix is a combination of dill weed, dehydrated onion, celery seed & garlic)
2 T Lemon juice
1 T sugar
Salt n Pepper to taste
celery, diced (optional and put whatever amount you like)
Mix sour cream, mayo, dill mix, lemon juice and sugar all together and stir into your drained pasta, cut up imitation seafood and celery if you wish. You could even put frozen peas in it.
if you like a more saucy salad, just add more mayo/sour cream.

PINK CLOUD ( from P&R board)

INGREDIENTS:
*20 oz. can Crushed Pineapple, well drained
*1- 8 oz. tub of cool whip, thawed
*1 regular size box of Jello, strawberry or cherry flavored
*1- 8 oz. bowl of cottage cheese
DIRECTIONS:
In a large bowl, mix drained pineapple with jello powder. Stir in Cottage Cheese and Cool Whip. Mix Well. Keep refrigerated and covered until ready to serve!


Taco Salad
Ingredients:
*1 lb. ground beef
*Taco seasoning mix packet
*1 head lettuce
*2 cups shredded cheddar (can purchase this already done in bag)
*1 bag Doritos
*1 bottle of Catalina Dressing

Brown ground beef in skillet then add taco seasoning mix packet according to directions. Set aside and let cool.
Cut up lettuce into salad size pieces, add ground meat.
Right before serving  finish the salad or it tends to get soggy.....
Take your Doritos and crush them up while in the bag, add to salad mix. Add your cheddar cheese, and Catalina dressing. Mix thoroughly (char)



Green Pea Salad

1 bag frozen peas

1 can water chestnuts

1 cup chopped celery

1/2lb. bacon (cooked and crumbled)

1/2cup margarine

1/2 cup miracle whip

salt and pepper to taste

Mix peas, chestnuts, and celery in bowl. Mix margarine,miricale whip, and salt and pepper. Spread this mixture over the top of peas Top with bacon, cover and chill overnight.