SALADS

 

SALADS

5-Cup Salad

 

1 cup sour cream

1 cup miniature marshmallows

1 cup Mandarin oranges

1 cup coconut

1 cup pineapple tidbits

Drain fruit.  Mix all together and refrigerate.

 

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 except for the vinegar.  Last of all add vinegar.

 

Almond Chicken Salad

4 cups cubed chicken

1 ½ seedless green grapes cut in half

1 cup chopped celery

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 paprika

1/2 cup almonds, slivered/toasted

1 large kiwi fruit (optional), peeled and sliced

 

In a bowl add chicken, celery, green onion, grapes and cooked eggs.  Mix together.  In another bowl mix together mayonnaise, sour cream, mustard, salt, pepper, onion powder, celery salt, dry mustard, and paprika.  Mix together and add dressing to the chicken mixture.  Top the salad with almonds and sliced kiwi that has been peeled and sliced.

 

Broccoli Salad

 

Broccoli

Cauliflower

Carrots

Onions

Cheese cut in squares

Bacon

Raisins

 

Sauce

½ cup sugar

1 cup mayonnaise

2 tablespoons vinegar

 

Chop up veg to desired size.  Make the sauce and pour over the veg. Mix together. Use can use whatever combination you like.

 

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 tbs. 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. 

 

Chicken Pasta Salad Holly Clayton (serves 10 to 12)

 

1 12-ounce package of Rotella 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 can mandarin orange

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.

 

Chicken Caesar Pasta Salad (Serves 8 to 10)

 

8-ounces rotini pasta, cooked

6 cups chopped romaine lettuce

1 or 2 boneless skinless chicken breasts

1 tsp garlic powder

Salt and pepper to taste

2 cups Caesar dressing

½ red onion chopped

1 cup shredded parmesan cheese

2 cups croutons

 

Season chicken with garlic powder, salt and pepper to taste, cook over medium heat 4 or 5 minutes on each side until cooked through.  Chop into bite size pieces.  Add all remaining ingredients to a large bowl and toss to combine.  Cover and chill until ready to serve.

Chicken Salad Women’s Conference

 

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.

Coleslaw Mix

 

Packaged cold slaw mix with carrots

Poppy seed Breanne dressing

Rice noodles

Cashews

Mandarin oranges

Mix together and serve immediately. 

Cole Slaw

 

2-ounce vegetable oil

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

½ teaspoon prepare mustard

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. 

 

 

Cottage Cheese Jell-O Salad

 

1 (3-ounce) package Jell-O, any flavor

1 (15-ounce) crushed pineapple drained

1 (16-ounce) container cottage cheese

1 (8-ounce) container Cool Whip, thawed

 

Combine cottage cheese, pineapple, and gelatin in a bowl, stirring well.  Fold the Cool Whip in with the other ingredients until combined.  Try not to overmix and deflate the Cool Whip. Transfer to a serving bowl, then cover and refrigerate for 1 hour before serving.

Crab Salad

4 stalks celery chopped up

Green onion chopped up

Macaroni, boiled

6 boiled eggs

Mayonnaise

Lemon

1 carrot, grated

Salt

Pepper

Sweet pickle juice

1 package flaked crab

 Mix together

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 Jell-o

 

Dissolve Jell-O in hot water.  If cranberries and orange are juicy use 1 ¼ cups boiling water.  Mix in the rest of the ingredients and set it up in fridge.

 

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.

Crunchy Oriental Noodle and Cabbage Salad

 

2 cups chicken or turkey cooked (optional)

1 cup sunflower seeds, browned

1 medium head cabbage, coarsely chopped

6 green onions, chopped

2 packages chicken flavored ramen noodles (save flavored packets for dressing)

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 Jan Whitaker

 

20-ounces can crushed pineapple

1/2 cup sugar

Bring crushed pineapple and sugar to a boil and set aside.

 3-ounces lemon Jell-O dissolve with boiling

1 cup water

Mix together with the pineapple mixture, let sit in fridge until jiggly.

 1 cup cheese, grated mix with

1 cup Cool Whip®

1/2 cup nuts

Fold both together and put in fridge until firm. 

 

Frog Eye Salad (Serves 25)

1 cup sugar

2 Tbs. flour

2 1/2 teaspoons salt

1 3/4 cups pineapple juice

2 large eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon cooking oil

1 package 16-ounce Acini de Pepe

3 cans (11-ounce each) 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 and 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, overnight.

 

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.

Fruit Dip

1 Cup whip cream

1 cup marshmallow cream

¾ cup softened cream cheese

 

Whip Cream Cheese until smooth.  Add the rest of the ingredients.  Serve as a dip with fresh cut up fruit.

 

Yummiest Fruit Salad EVER

 

2 packages vanilla instant pudding

1 (20-ounce) can crushed pineapple and juice

1 (20-ounce) pineapple tidbits and juice

2 (8-ounce) cans mandarin oranges, drained

½ cup coconut

2 cups red or green seedless grapes halved

2 cups miniature marshmallows

1 (20-ounce) carton Cool Whip

 

Pour dry instant pudding in a large mixing bowl.  Pour crushed pineapple and pineapple tidbits with juice (do NOT drain) over the pudding and mix together.

Stir in remaining ingredients until well blended. (I usually add other fruit I have on hand, like a chopped-up apple, banana or even some maraschino cherries.  This is a very versatile recipe)

Cover and refrigerate until ready to serve.  Makes a lot, so it’s perfect to bring for a pot luck.

 

Frozen Fruit Salad

1 quart 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 Jell-O

1 cup walnuts or pecans

 

Heat lemon juice and dissolve Jell-O.  Drain fruit thoroughly.  Whip cream and add sugar.  Add lemon mixture and mayonnaise.  Add fruit and freeze in molds, deep dish, or cupcake papers (for individual servings)  Freeze.  Makes about 4 quarts  (I add more fruit)

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-ounce) 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.

 

Jell-O Cubes

4 cups boiling water

3 ( 3-ounce pks) of Jell-O

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

 

Jell-O Cranberry Salad

 

2 package Jell-O

1 cup sugar

2 stalks celery

1 big apple

1 10-ounce bag cranberries

1 orange

1 cup marshmallows

 Walnuts chopped then sprinkled on top

3 C water, boil

 

Dissolve Jell-O in water add the rest of  the ingredient accept walnuts. After you mix it up sprinkle the nuts on and set up in fridge. 

Jell-O Salad

 Small cool whip

Small can crushed pineapple

Large 16 oz. cottage cheese small curd

1 can mandarin orange

3 oz. orange Jell-O

 

Sprinkle Jell-O over the above and chill 1 hour

 

 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 Kikkoman’s roasted garlic marinade overnight.  Grill or bake in oven at  350 for 45 to 50 minutes 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

Put in blender and mix well.  Add dressing to above ingredients right before serving. 

  

Macaroni Salad Sister Baker Hawaii

 

Desired pasta

Cucumbers chopped

Diced tomatoes

Cheese squares

Onion

Peas

Chicken

Celery

Mayonnaise or Miracle whip with a little mustard

2 Tbs. sugar

Milk

Salt and pepper to taste

Mix together and enjoy

Mom’s Potato Salad (Justin’s Favorite)

6 large potatoes, boiled, chopped

12 large eggs, boiled, shelled and chopped

1 large onion, chopped

3/4 cup dill pickle, chopped

 

Dressing

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 Kay Lynn Larsen

 

2 packages (3 oz.) orange Jell-O

2 cups boiling water

1 cup cold water

1 6-ounce can orange juice

1 cup mandarin orange

2 or 3 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. Combine the box of lemon pudding and cool whip and spread on set Jell-O.

 

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 butter milk and cool whip.  Pour in cake pan and set up in fridge.

Poppy Seed Cabbage Salad

 

1 package of coleslaw mix with carrots

Poppy seed dressing from Brianna’s

Canned Mandarin oranges

Cashews

Rice noodles

Ranch Dip, Low Fat

1 tbs. Ranch dressing mix

1 ½ cup low fat cottage cheese

 

Blend until smooth

Red-White and Green Salad

 

1 3-ounce lime Jell-O

1/3 cup pineapple juice

1 cup crushed pineapple

1 ½ tsp. unflavored gelatin

1 (8-ounces) pkg. cream cheese, softened

¼ cup milk

1  (3-ounce) pkg. strawberry Jell-O

1 (10-ounce) 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 milk; 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. 

 

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

2 tbs.  chopped green onions

1 (11-ounce) 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.

Spinach Salad

Dressing:

1 Tbs. poppy seeds

¼ to ½  cup sugar

1  cup oil

½ cup vinegar

1 tablespoon grated onion

1 teaspoons salt

½  teaspoon dry mustard

red onion, sliced 1/8" thick rings

Salad:  

1/2-pound mushrooms, sliced

1 cup drained and rinsed cottage cheese or less

1 package fresh spinach

1 small head of lettuce

Swiss cheese, grated

5 strips bacon, cooked and crumbled

 

You could also add to the salad chopped hard cooked eggs, sun flower seeds or alfalfa sprouts

 

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.

Spinach Salad Nancy Westenskow

 

Use all spinach or you may use ½ lettuce (can use red lettuce)

 

Dressing: ( I think this is way too much)

½ cups sugar

¼ cups vinegar

½ cups lemon juice (squeeze)

2 tsp minced onion (cut up green onion)

½ cup salad oil

1 tsp salt

1 tsp paprika

 

Brown seeds and then drain off fat

2 TBS sesame seeds

1 Tbs butter

 

Top with mandarin orange

 

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. 

 

Strawberry Spinach Salad with Candied Pecans

2 Tbs butter

1 cup pecan halves

2 Tbs brown sugar

6 oz baby spinach leaves

1 ½ cups sliced strawberries

¼ cup crumbled goat cheese or feta cheese

Balsamic vinaigrette (I used Litehouse dressing for this salad)

Melt the butter in a small skilled over medium heat.  Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize about 3 minutes. Spread out pecans on wax paper lined baking sheet to cool.

In your salad bowl layer, the spinach leaves, strawberries, goat cheese and pecans.  Don’t pour dressing on salad until ready to serve.  Enjoy. 

 

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.

 

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

 

Tuna / Macaroni Salad

1 cup uncooked macaroni

1 tsp salt

4 cups boiling water

salad dressing to taste about 1/3 cup

1 (7-ounce) 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. 

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-ounce smoked turkey breast, cut into bite-size pieces

1 cup strawberries, halved

1 can (11-ounce) 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.