SALADS

Almond Chicken Salad

3/4 cup green onion, chopped

3 large eggs, boiled and chopped

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon prepared mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon celery salt

1/8 teaspoon dry mustard

1/8 teaspoon sprinkle

1/2 cup almonds, slivered/toasted

1 large kiwi fruit (optional), peeled and sliced

Add spices and dressing, almonds and kiwi just before serving.

Crispy Chicken Salad  Jil Abegg

(1)

3 chicken breasts

3 cups shredded lettuce

1 cup mung bean sprouts

2chopped tomatoes

½ cup chopped celery

5 chopped green onions

1 diced cucumber

1 chopped green pepper

½ cup sliced water chestnuts

(2)

 1 tsp. salt

1 packet Splenda

1 tbs. apple cider vinegar

2 tbs. soy sauce

1 tbs. olive oil

Dash of garlic powder

(3)

1 tabs. sesame seeds

2 tbs. sliced almonds

3 egg roll wraps ( cut in very thin strips)

Pam spray for egg roll wraps

(1) Cook chicken in water. Cool and shred.  Shred/cut up vegetables, keeping them separated.

(2) Mix ingredients in a bowl, adding chopped green pepper, onion and shredded chicken.  Let sit in refrigerator for 30 min.

(3) Spray Pam on cookie sheet and place cut egg roll wraps on the cookie sheet.  Spray a little Pam on top of egg roll strips and bake in 300 oven for 10 minutes or until golden brown.

(4) Arrange shredded lettuce on large round serving platter.  Next layer each vegetable separately beginning with bean sprouts, tomatoes, celery, and cucumber. Place chicken mixture over the vegetables.  Sprinkle with toasted sesame seeds and sliced almonds.  Top with baked egg roll strips and serve immediately. 

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Chicken Pasta Salad

1 12 ounce package of rotelle noodles, cooked, drained and cooled

3 or 4 chicken breasts, cooked and cubed

1 handful snow or sugar peas cut in half

1 handful bean sprouts

1 large cans mandarin oranges

1/3 small bottle sesame seeds

Salt to taste

4 cups iceberg lettuce, cut up

Chow mien noodles

1 bottle Brian Poppy seed dressing

Mix all together.  Add dressing just before  serving.

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Coleslaw Mix

Packaged cold slaw mix with carrots

Poppy seed Breanne dressing

Rice noodles

Cashews

Mandarin oranges

Mix together and serve immediately. 

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Low Fat Ranch Dip

1 tbs. Ranch dressing mix

1 ½ cup low fat cottage cheese

Blend until smooth

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Fresh Cranberry Salad

3 cups whole fresh cranberries

¾ cups sugar

2 cups mini marshmallows

1 8 oz. can crushed pineapple (drained)

½ cup chopped walnuts

1 cup whipping cream (whipped)

Put cranberries through food processor or chop coarsely by hand.  Add sugar and chill for 2 hours.  Add pineapple, marshmallows, nuts.  Fold in whipped cream.  Chill mixture for at least 4 hours.  Overnight is best.

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Crunchy Oriental Noodle and Cabbage Salad

2 cups chicken or turkey cooked (optional)

1 cup sunflower seeds

1 medium head cabbage, coarsely chopped

6 green onions, chopped

2 packages chicken flavored ramen noodles

Dressing

1/2 cup oil

1 tablespoon soy sauce

1/2 cup sugar

1/4 cup vinegar

1/4 teaspoon pepper

2 packets flavor packets from ramen noodles

Mix first 5 ingredients.  Make dressing.  Add to salad just before serving.

Delightful Spring Salad

20 ounces can crushed pineapple

1/2 cup sugar

3 ounces lemon jello

1 cup water

1 cup cheese, grated

1 cup Cool Whip®

1/2 cup nuts

Bring to a boil the pineapple and sugar.  Set aside.  dissolve jell-o in  boiling water.  Mix together with pineapple mixture.  Let sit in fridge. Until  jiggly.

Grate cheese  and blend with cool whip and nuts.  Fold both together and put in fridge until firm. 

Frog Eye Salad

2 1/2 teaspoons salt

1 3/4 cups pineapple juice

2 large eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon oil

1 package 16 ounce Acini de Pepe

3 cans mandarin oranges, drained

2 cans 20 ounce pineapple chunks drained reserve juice

1 can 20 ounce crushed pineapple drained reserve juice

1 9 ounce carton cool whip

1 cup miniature marshmallow (optional)

1 cup coconut (optional)

Combine sugar, flour and one half teaspoon of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring until thickened.  Add lemon juice.  Cool mixture to room temperature.

Bring water and remaining 2 teaspoons of salt, oil to boil.  add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water and cool to room temperature.

Combine egg mixture and Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.

Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in airtight container.  I like to add some maraschino cherries if I have them.

Mom’s Potato Salad (Justin’s Favorite)

6 large potatoes, boiled

10 large eggs, boiled

1 large onion, chopped

3/4 cup dill pickle, chopped

3/4 cup mayonnaise

1/2 cup dill pickle juice

2 tablespoons sugar

1/8 cup prepared mustard

1 teaspoon salt

Boil and peel potatoes.  Cut up potatoes, onion, boiled eggs, and dill pickles.  (You can also use sweet pickles and sweet pickle juice.  Dad's favorite way)  Mix together mayonnaise, sugar, pickle juice, salt, and mustard.  Pour over potatoes and mix well.  Refrigerate.

Old Bread Croutons

Old bread

Cut up old bread in cubes put on a baking dish and sprinkle with parmesan cheese, garlic powder, and dried parsley.

Bake at 150 for 2 hours

Orange Jell-o

2 packages (3 oz.) orange jello

2 cups boiling water

1 cup cold water

1 6 ounce can orange juice

1 cup mandarin orange

2 large bananas

1 box lemon pudding

1 small Cool Whip®

Dissolve orange jell-o in boiling water.  Add cold water and orange juice.  Add oranges and 2 or 3 bananas.  Let set up in fridge.

Mix lemon pudding and cool ship and spread on set jell-o.

Red-White and Green Salad

1 3 oz lime jello-o

1/3 cup pineapple juice

1 cup crushed pineapple

1 ½ tsp unflavored gelatin

1 8 oz pkg. cream cheese, softened

¼ cup milk

1  3 oz pkg strawberry jello-o

1 10 oz pkg frozen strawberries

Dissolve lime Jell-O in 1 cup boiling water; stir in pineapple juice and pineapple.  Pour into mold; chill until firm.  Sprinkle unflavored gelatin over 2 Tbs. cold water to soften; dissolve over hot water.  Mix cream cheese with mil; stir in unflavored gelatin.  Spread over lime layer; chilled.  Dissolve strawberry Jell-O in 1 cup boiling water. Add frozen strawberries; stir until strawberries are thawed.  Cool.  Pour over cream cheese layer; chill until firm. 

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Peachy Good Salad

1 large peach jell-o

1 15 ounce can crushed pineapple

1 large Cool Whip®

2 cups butter milk

Mix dry Jell-o with pineapple juice and all.  Heat till jell-o dissolves.  Cool.  Stir in milk and cool whip.  Pour in cake pan and set up in fridge.

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Jell-O Cubes

4 cups boiling water

3 ( 3 oz. pks) of Jell-O

4 pk. Knoxs gelatin dissolved in cold water.  Mix all together and put in 9x 13 pan refrigerate.  Cut into blocks

Jell-O Salad

Small cool whip

Small can crushed pineapple

Large 16 oz. cottage cheese small curd

1 cans mandarin oranges

3 oz. orange Jell-O

Sprinkle Jell-O over the above and chill 1 hour

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Women’s Conference Chicken Salad

2 Cups Chicken Cubed, Cooked

1 1/2 Cups Red Grapes, Sliced

5 Cups Celery, Chopped

1/2 Cup Almonds, Sliced

Dressing

1/2 Cup Miracle Whip

1/2 Cup Mayonnaise

1/8 Tsp. Garlic Powder

1/8 Tsp. Salt and Pepper

1 Tablespoon Onion, Grated

1/2 Tsp. Celery Seed

1 Tsp. Lemon Juice

Mix all together.  Makes approx. 2 quarts or enough to fill  20 small croissants.

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Jenna’s Delicious Salad

1 large container at Costco of mixed greens

2 C fresh grated parmesan

2 C fresh grated mozzarella

1 lb bacon cooked and crumbled or buy the big bag at Costco of bacon bits

½ C. slivered almonds or pine nuts

6-8 chicken breasts ( marinade in kikkomans roasted garlic marinade overnight.  Grill or bake in oven at  350 for 45 50 min. slice.

1 can of olives

2 sliced apples

1 c. cranraisens.

Dressing:

1 c. sugar

1 tsp dry mustard

¼ c. chopped red onions

½ C red wine vinegar

1 ½ tsp salt

1 c oil

Blenerize or mix well.  Add dressing to above ingredients right before serving. 

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Three Bean Salad

1 can lima beans

1 can cut green beans

1 can red kidney beans

1 medium onion, thinly sliced and separated into rings

½ cup chopped green pepper

2/3 cup vinegar

½ cup salad oil

¼ cup sugar

1 tsp celery seed

Drain beans.  Combine ingredients.

Tuna / Macaroni Salad

1 cup uncooked macaroni, 1 tsp salt, 4 cups boiling water, salad dressing to taste (about 1/3 cup,  1 (7oz) can tuna, drained.  1 cup chopped vegetables (celery, onions, carrots, green pepper, cooked peas, etc.)  Bring water and salt to a boil.  Add macaroni.  Boil until tender (10 minutes: do not overcook) drain.  Rinse in cold water.  Drain again.  Chill. Mix with tuna fish and vegetables.  Marinate with salad dressing to taste. 

Janet’s Spinach Pasta Salad

Marinate overnight 3 chicken breasts browned and sliced

½ tsp pepper

½ cup canola oil

1/3 cup soy sauce

1/3 cup vinegar

3 TBS sugar

Cook 1 12 oz bag spiral pasta.  Rinse in cold water and drain.  Add chicken mixture and 1 cup whole cashew, ½ cup roasted sunflower seeds, ¼ cup chopped green onions.  Spinach.  Toss and serve.

Spinach Mandarin Orange Salad

Dressing

¼ cup veg oil

2 tbs. White sugar

2 tbs white vinegar

1 tbsp. snipped parsley

½ tsp. salt

¼ tsp. vinegar

Dash tabasco sauce

Salad

¼ cup slivered almonds

4      tsp. white sugar

1 pk fresh spinach chilled

two tbs.  chopped green onions

one 11oz can mandarin oranges drained

Combine dressing ingredients: Cover and shake well refrigerate.  Place almond in sugar in skillet with margarine cook till golden brown.  Remove from pan.  Place spinach in large bowl.  Add green onions and well drained oranges.  At serving time add dressing and almonds.  Toss lightly.

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Turkey Spinach Salad

¼ cup red currant jelly ( can substitute any berry jelly flavor or jelly brand as long as you use jelly and not jam)

3 tbs. red wine vinegar

8 cups torn fresh spinach leaves

8 oz. smoked turkey breast, cut into bite-size pieces

1 cup strawberries, halved

1 can (11 oz) mandarin orange sections, drained

2 green onions sliced

Combine jelly and vinegar in small saucepan.  Cook over medium low heat, stirring constantly for 1 to 2 minutes or until jelly is melted and smooth.  Transfer to small bowl.  Chill in freezer for 10 min.  Combine spinach, turkey, strawberries, oranges and green onions in large bowl.  Drizzle dressing over spinach mixture; toss well to coat.  Makes 4 servings.   185 calories per servings. 

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5-Cup Salad

1 cup sour cream

1 cup miniature marshmallows

1 cup Mandarin oranges

 1cup coconut

1 cup pineapple tidbits

Drain fruit.  Mix all together and refrigerate.

Frozen Fruit Salad

1 qt cream – whipped

4 bananas cube

1 cup mandarin oranges

2 cups pineapple tidbits

2 cups maraschino cherries (optional)

2 cups sugar or less

½ cup lemon juice

¼ cup mayonnaise

¼ cup lemon jello

1 cup walnuts or pecans

Heat lemon juice and dissolve jello.  Drain fruit thoroughly.  Whip cream and add sugar.  Add lemon mixture and mayonnaise.  Add fruit and freeze in molds, deep dish, or cup cake papers (for individual servings)  Freeze.  Makes about 4 qts.  (I add more fruit)

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Spinach Salad

3/4 cup sugar

1 1/2 cups oil

1 1/2 tablespoons grated onion

1 1/2 teaspoons salt

3/4 teaspoon dry mustard

red onion, sliced 1/8" thick

Salad  

3/4 pound mushrooms, sliced

1 cup drained and rinsed cottage cheese

3 bunches fresh spinach

1 small head of lettuce

3/4 pound Swiss cheese, grated

1/2 pound bacon, cooked and crumbled

Make dressing by mixing together poppy seeds, vinegar, sugar, oil, onion, salt, and dry mustard. Slice red onion and put it into dressing and marinate in  a jar in the fridge for a couple of hours.

Make salad by mixing mushrooms, cottage cheese, spinach, lettuce, cheese, and bacon.

Put dressing on salad and serve immediately.


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Strawberry Chicken Salad

Dressing:

1/3 cup raspberry vinegar

¾ cup salad oil

1 clove garlic

½ inch sliced fresh ginger root

½ tsp salt

¼ cup honey

1 tbsp soy sauce

Salad:

1 lb mixed greens

1 lb boneless skinless chicken breast

Red onion sliced thin

1 pint fresh strawberries sliced

¼ cup toasted walnuts or pecans

Dressing: mince garlic and ginger.  Add remaining ingredients and blend.

Salad:  slice chicken into chunks or strips and brown in a little oil and butter.   With chicken still in pan deglaze pan with a few tablespoons of dressing.  Set aside.  On four individual salad plates arrange greens.  Divide chicken and sliced strawberries among the plates.  Add a few rings of red onion and drizzle about four tablespoons of dressing over each.  Sprinkle with toasted walnuts. 

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Crab Salad

4 stalks celery

Green onion

Macaroni, boiled

6 boiled eggs

Mayonnaise

Lemon

1 carrot, grated

Salt

Pepper

Sweet pickle juice

1 package flaked crab

Mix together

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Trifle Fruit Salad

Serving: 11

1 Package Banana Cream pudding 6 serving size

1 ¼ cups milks

½  cups sour cream

1…8oz can pineapple tidbits undrained

11 cups assorted fresh fruits

In bowl, beat together milk and sour cream.  Add pudding mix and beat 2 minutes, stir in undrained pineapple.  In large serving bowl, layer fruit.  Spoon pudding mixture over fruit.  Cover and refrigerate several hours.  Serves 10 to 12

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Jell-O Cranberry Salad

2 package jell

1 cup sugar

2 stalks celery

1 big apple

1 10 ounce bag cranberries

1 orange

1 cup marshmallows

 Walnuts sprinkled, chopped

3 C water, boil

Dissolve jell-o in water add the rest of  the ingredient and set up in fridge. 

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Cole Slaw

2 ounce vegetable oil

1 ounce vinegar, lime or lemon juice (not all three)

½ teaspoon prepare

¼ teaspoon celery salt

1 ounce mayonnaise

Salt

Pepper

Dash paprika

Cabbage, shredded

Mix ingredients together and pour over cabbage.  The slaw is better is better if made a bit ahead of times so the flavors will have time to blend together. 

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Cranberry Salad

½ pound cranberries, ground

1 cup sugar

1 apple, peeled and ground

Juice and rind grated from one orange

1 ½ cup water, boiling

1 package cherry jello-o

Dissolve jell-o in hot water.  If cranberries and orange are juicy use 1 ¼ cups boiling water.  Set up in fridge.

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1000 Island Dressing

½ cup onion

1 quart mayonnaise

1 cup catsup

1 cup oil

1 cup sugar

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

1 cup vinegar

Blend all together.  Last of all add vinegar.

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Broccoli Salad

Broccoli

Cauliflower

Carrots

Onions

Cheese cut in squares

Bacon

Raisins

Sauce

½ cup sugar

1 cup mayonnaise

2 tablespoon vinegar

Mix together. Use whatever combination you like.


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Poppy Seed Cabbage Salad

1 package of coleslaw mix with carrots

Poppy seed dressing from Brianna’s

Canned Mandarin oranges

Cashews

Rice noodles

Mix the cabbage, cashews, and oranges together.  Pour dressing on as needed.  Top with the rice noodles.