Grandma loved to collect recipes. She used them as an inspiration for her cooking. She always wanted to have the best tasting things possible coming out of her kitchen. Some of these recipes came from clippings that she grabbed from magazines and newspapers.
Black Bean & Pepper Tuna Salad
-Starkist Tuna
Ingredients
2 pkgs (2.6 oz) chunk light tuna, reduced sodium
1 red pepper, diced
1 yellow pepper. diced
1/2 red onion, diced
3 green onions, sliced diagonally, white & green parts
1 can (15 oz) black beans, rinsed & drained
Juice of 1 lime
1/4 cup canola oil
2 Tbsp cumin
1/4 cup chopped fresh cilantro, or to taste
Directions
1. Mix first 6 ingredients in a large bowl.
2. Blend lime juice, canola oil and cumin in a separate small bowl. Toss dressing with tuna and vegetable mixture. Stir in chopped cilantro.
3. Let stand in the refrigerator for at least 4 hours or overnight to let the flavors blend together.
4. Serve on a bed of lettuce.
Serves 4-6. Prep time 20 minutes. Chilling time 4 hours.
Mushroom Panzanella
-Taste of Home
4 cups cubed sourdough bread
6 Tbsp olive oil, divided
1 tsp salt, divided
1 lb sliced fresh assorted mushrooms (such as shitake, oyster and cremini)
1 garlic clove, minced
2 Tbsp balsamic vinegar
1 Tbsp stone ground mustard
1 tsp honey
4 cups fresh arugula
1 cup grape tomatoes, halved
2 Tbsp pine nuts, toasted
2 Tbsp golden raisins
2 oz fresh goat cheese, crumbled
1. In a large bowl, combine the bread, 2 Tbsp oil and 1/4 tsp salt; toss to coat. Transfer to an ungreased baking sheet. Bake at 450F for 8-10 minutes or until golden brown. Cool to room temperature.
2. Combine the mushrooms, 2 Tbsp oil, garlic and 1/4 tsp salt; transfer to a greased baking sheet. Bake at 450F for 10-12 minutes or until tender.
3. In a large bowl, whisk the vinegar, mustard, honey and remaining oil and salt. Add the arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms, toss to coat. Sprinkle with goat cheese. Serve immediately.
Italian Layered Salad – Portable
Prep time: 20 minutes
6 cups bite-size pieces iceberg lettuce (1 lb)
1 bag (16 oz) broccoli slaw (6 cups)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
14 cup shredded Asiago cheese (1 oz)
2 Tbsp chopped fresh parsley
1. In deep 3 quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
2. In small bowl, mix mayonnaise and Italian dressing until well blended, spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours or overnight. Sprinkle with parsley just before serving. 16 servings.
-Betty Crocker recipe card
Seven Layer Slaw
Prep time: 10 min
2 cups coleslaw mix
2 cups shredded carrots
2 cups broccoli slaw
1 medium yellow or red bell pepper, chopped (1 cup)
1 cup coleslaw dressing
Additional broccoli slaw, if desired
1. In bottom of 2 1/2 quart clear glass bowl, spread 1 cup of the coleslaw mix evenly. Layer with 1 cup of the carrots, 1 cup broccoli slaw and the bell pepper. Layer with remaining coleslaw mix, carrots and broccoli slaw.
2. Pour dressing over coleslaw. Sprinkle with additional broccoli slaw. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving 6 servings.
-Betty Crocker recipe card
Crunchy Apple Salad
Makes 16 servings
2 pkgs (5 oz each) spring mix salad greens
2 large apples, chopped
2 cups bagel chips, coarsely crushed
1 1/2 cups honey-roasted peanuts
1 cup (4 oz) crumbled blue cheese
Dressing:
1/3 cup sugar
1/3 cup canola oil
14 cup cider vinegar
1 Tbsp poppy seeds
1 1/4 tsp dried minced onion
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp paprika
1/8 tsp pepper
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
* Top Tip: Homemade Salad Dressings
The shelf life of homemade salad dressing varies. Vinaigrettes can be kept refrigerated for up to two weeks. Dairy-based dressings, like buttermilk and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to one week.
– Betty Crocker recipe card
BLT Pasta Salad
Prep Time: 25 minutes Serves 16
2 1/4 cup uncooked rotini pasta (7 oz)
8 slices bacon, cut into 1/2 inch piecesa
1 cup mayonnaise or salad dressing
1 Tbsp lemon juice
2 tsp sugar
1 large tomato, seeded, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded iceberg lettuce
1. Cook pasta as directed on package. Drain, rinse with cold water to cool. Drain well.
2. Meanwhile, in 10 inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels, set aside.
3. In large bowl, stir together mayonnaise, lemon juice and sugar with whisk until smooth. Stir in pasta. Gently stir in bacon, tomato and onions. Stir in lettuce just before serving.
– Betty Crocker recipe card
Creamy Coleslaw
Prep time: 15 minutes
Servings: 8
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 Tbsp sugar
2 tsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp celery seed, if desired
1/4 tsp salt
1/4 tsp pepper
1/2 medium head green cabbage, thinly sliced or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1. In large glass or plastic bowl, mix all ingredients except cabbage, carrot and onion. Add cabbage, carrot and onion; toss until evenly coated.
2. Cover; refrigerate at least 1 hour to blend flavors. Stir before serving.
Per serving: 2/3 cup calories 140 total fat 1.3 g
Tip technique: to thinly slice cabbage, place flat side of a quarter head of cabbage on cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller.
-Betty Crocker recipe card
Fluffy Cranberry Mousse
Makes 16- 20 servings
1 pkg (6 oz) strawberry gelatin
1 cup boiling water
1 can (20 oz) crushed pineapple
1 can (14 oz) whole berry cranberry sauce
3 Tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp ground nutmeg
2 cups (16 oz) sour cream
1/2 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9 cup mold. Chill until set, at least 2 hours.
-Betty Crocker recipe card
Sweet & Sour Coleslaw
Prep time: 15 minutes
Servings: 8
1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced
1/2 cup sugar
1/2 cup white wine vinegar
1/4 cup vegetable oil
1 tsp ground mustard
1/2 tsp celery seed
1/2 tsp salt
1. In large glass or plastic bowl, toss cabbage, carrot, bell pepper and onions.
2. In tightly covered container, shake remaining ingredients. Pour over vegetables, toss to coat.
3. Cover; refrigerate at least 3 hours, stirring several times to blend flavors and chill. Stir before serving, serve with slotted spoon.
Per serving: Calories 140.
Tip: to make this easy slaw even quicker, purchase a bag of angel hair coleslaw in the produce department instead of shredding cabbage.
-Betty Crocker recipe card
Spinach, Tomato, Mozzarella Pasta Salad
Prep Time: 20 minutes
2 1/2 cups uncooked multigrain or whole grain rotini pasta (7 1/2 oz)
2 cups grape tomatoes
1/3 cup Italian dressing
1 bag (6 oz) fresh baby spinach leaves
4 oz fresh mozzarella cheese, cut into cubes
1. Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain.
2. In large bowl, toss tomatoes and dressing. Add spinach and cooked pasta; toss well. Top with cheese.
Per serving: 430 calories
-Pillsbury Recipe Card
Cucumber Salad Vernon
From Alex Holiday Inn
5-6 cucumbers
salt
1/2 cup sour cream
2 Tbsp mayonnaise
dash white pepper
2 lemons
fine chopped dill or chives
Put & slice cucumbers. Add salt & let stand 15 minutes. Press cucumber juice into sour cream & mayonnaise. Add pepper, lemon juice & dill or chives. Fold in cucumbers can be served on lettuce.
Tomato Ruff
from Byerlys
1 cut up green pepper
1 cut up red onion
1 cup up tomato
2 cups cut up celery
Dressing:
1 cup sugar
1 tsp salt
dash of fresh green pepper
1/2 cup salad oil
1 cup cider vinegar
1 Tbsp sweet basil (fresh)
Combine veg in a bowl.
Stir or shake in covered container the dressing ingredients. Pour over veg & chill overnite,
Serves 8-10.
Golden Valley Country Club Radish Salad
1 head lettuce- torn in pieces
1 cup baby Alaska shrimp
1 cup diced Alaska king crab meat
1/2 cup sliced radish
6 hard cooked eggs, chopped
1 cup salad croutons
Green Goddess Dressing
Toss salad mix in dressing. Serves 6-8.
Broccoli Salad by Royal Oak
Serves 6-8
From: Royal Oak
1 bunch broccoli using 3 inch or stems and flowerettes
12 strips bacon, cooked crisp & crushed
1/2 cup raisins
1 cup sunflower seeds (unsalted)
1 small red onion sliced then
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Wash & drain broccoli, coarsely chop. Place in bowl and add bacon, raisin & sunflower seeds, onions. Combine dressing ingredients & toss with salad. 6 to 8 servings.
Taco Salad
From Star & Tribune
Makes 6 servings
1 medium head lettuce
1 cup chopped celery
1/4 cup grated onion
2 cups chopped tomatoes
2 cups shredded cheddar cheese
1 lb hamburger
salt, pepper seasoning to taste
2 cups crushed tortilla chips
1/2 cup taco sauce
12 cup Western dressing
Brown hamburger & seasoning, drain while still warm. Toss with lettuce mixture. Fold in chips. Mix taco sauce & dressing pass on side.
Western dressing is served fry about 3/4 cup taco sauce with 1/4 cup dressing.
Taco Chip Salad
1 head lettuce, broken
8 oz spinach, broken
1 lb ground beef
3/4 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/8 tsp cayenne pepper
4 drops tabasco sauce
2/3 cups water
1 (14 oz) can kidney beans drained
4 tomatoes cut in wedges
1 16 1/2 oz pkg taco or tortilla chips
1 cup shredded cheddar cheese (4 oz)
1 cup chopped onion
1/2 cup mayonnaise
1/4 cup chili sauce
1 Tbsp pickle relish
Chill salad greens. Brown & drain ground beef. Mix in seasonings water & beans. Heat to boiling. Reduce to simmer & cook uncovered 15 minutes stirring occasionally. Cool 10 min.
Combine lettuce, spinach, tomato, taco chips & cheese with onion in large salad bowl. Mix mayonnaise, chili sauce & pickle relish together. Toss gently with salad bowl ingredients. Pour warm ground beef mixture over to to toss again gently. Serve. Makes 8 servings.
Sour Cream Salad
From La Cantina
Serves 20-22
1 #10 can whole kernel corn, drained
2 cups chopped pitted ripe olives
1 cup chopped onions
2 12 cups sour cream
salt & pepper to taste
Combine all ingredients. Serve on greens.
Tuna Salad for 50
From Star & Trib- Food for 50
8 lb tuna, flaked
1 lb 8 oz celery fine chop
1 lb 8 oz cucumber diced
12 hard cooked eggs, chopped
1 cup chopped sweet pickle
1 qt mayonnaise
Combine ingredients lightly. Chill. Makes 6 1/4 quarts. 1/2 cup servings.
Tuna- apple substitute took apple for cucumber.
Stuff into tuna cups or onto avocado halves or pineapple rings.
Watergate Salad
Serves 6-8
1 qt whipped topping
1 – 12 oz can crushed pineapple drained
1 pkg instant pistachio pudding mix dry
Mix ingredients together & chill.
Cucumber Salad
from Ichi Ban
2 cucumbers about 1 1/2 lb
4 – 5 oz vinegar
1 level tsp salt
2 1/2 tsp sugar
6 oz crab meat
Peel cucumbers & slice thin. Wash & place in bowl with vinegar, salt & pepper & sugar. Add a dash of water & chill 2 hours. After tossing salad place in individual bowls topped with shredded crab meat. Serves 2.
Garbanzo Bean Salad
From Hillside Inn, Door County
1 – 16 oz can garbanzo beans, rinsed & drained
4 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 small jar diced pimiento
1/2 tsp dried oregano
1/2 tsp dried parsley flakes
salt & pepper to taste
2 cloves garlic, minced
1/4 cup olive oil
1 Tbsp red wine vinegar
Combine all ingredients, except oil & vinegar. Put oil & vinegar into jar. Shake well. Pour over salad. Cover & chill. Mix well before serving.
Makes 6 servings.
Cottage Cheese Garden Style
6 lb dry cottage cheese
3 lb dried, peeled tomatoes
4 oz chop green pepper
1 lb diced celery
1 lb diced cucumbers
8 oz diced radish
3 Tbsp salt
3 cups mayonnaise
Use less cottage cheese if creamed. Combine ingredients, chill. Makes 1 gallon.
Sky Room Hot Turkey Salad
From Dayton’s 1978
Serves 6.
2 cups diced cooked chicken or turkey
2 cups diced celery
1/2 cup toasted slivered almonds
1 tsp diced onion
2 Tbsp lemon juice
1/2 cup grated Cheddar cheese
1 cup mayonnaise
1/2 tsp salt
1 cup crushed potato chips
Mix chicken or turkey, celery, almonds, onion, lemon juice, cheese, mayonnaise & salt; place meat mixture in a baking dish. Top with crushed chips. Bake at 400F 15-20 minutes or until bubbly. Makes 6 servings. Can be put in small ramekins.
Holiday Frozen Cranberry Salad
From: Tisth
2 – 3 oz pkg cream cheese
2 Tbsp sugar
2 Tbsp mayonnaise
1 (16 oz) jellied cranberry sauce
1 (8 oz) can crushed pineapple drained
1/2 cup heavy cream
Beat cream cheese & sugar together. Beat in mayonnaise, cranberry sauce. Stir in pineapple. Beat cream until thick & fold into cranberry mixture spoon into 8″ square pan wrap with freezer wrap. Cut into squares & serve. Serves 9.
Sliced Cucumber & Onion in Sour Cream
4 lb 4oz cucumbers
9 oz onions
3 cups sour cream
3 cups mayonnaise
1 1/2 tsp salt
3 Tbsp sugar
3/4 cup vinegar
Cut cucumbers & onions in thin slices. Blend sour cream, mayonnaise, salt, sugar & vinegar to form a thin cream dressing. Pour over cucumbers & onions. May also be used as a dressing for lettuce. 4 1/4 quarts. 1/3 cups.
Frozen Cocktail Salad
Drain #2 1/2 can fruit cocktail. Soften 2 – 3oz pkg cream cheese & blend with 1/2 cup mayonnaise & 1 Tbsp grated lemon peel. Stir in fruit cocktail, 2 cups miniature marshmallows. Whip 1 cup cream & 2 Tbsp powdered sugar. Pour into paper lined loaf pan. Freeze 4 hours. Unmold. Serve with greens – 8 to 10 servings.
Minneapolis Club Hot Bacon Dressing
1 lb bacon, diced fine
1 small onion, diced fine
1/2 cup sugar
1 cup white wine
1/2 cup water mixed with 1 1/2 Tbsp cornstarch
Saute bacon until brown. Add onions & saute until clear, do not drain. Add sugar & vinegar, mix well. Add water & cornstarch mixture. Simmer 2 to 3 minutes.
Sandpiper House Dressing
1 cup oil
2 Tbsp red wine vinegar
juice from 1 lemon
2 Tbsp honey
2 Tbsp finely minced onion
1 clove minced garlic
2 Tbsp fresh parsley (2 tsp dried)
Dash tabasco
Salt & pepper to taste
Combine in a jar with lid & shake well until emulsified. Makes 1 1/2 cups.
Ginger Orange Jello
Serves 4-6
Dissolve 1 pkg orange jello in 1 cup hot orange juice. Add 1 cup gingerale. Chill slightly thick. Place in ice & water, whip with beater till fluffy & thick. Pour into 1 qt jello mold. Chill serve with whip cream & orange slices.
Kavanaugh’s Cauliflower Salad
1 – 16oz can artichoke hearts
1 medium head cauliflower
1/2 cup chopped green onions
3/4 cup chopped celery
1 cup mayonnaise
3 Tbsp chili sauce
1 Tbsp lemon juice
1 1/2 tsp dill weed
Drain artichoke hearts. Cut cauliflower into bite size pieces. In serving bowl place ingredients. Blend mayonnaise, chili sauce, lemon juice & dill. Mix all ingredients. Chill. Serves 8.
Flame Room French Dressing
1 cup mayonnaise
1 cup plus 6 Tbsp catsup
1/4 cup vinegar
1 1/2 tsp salt
1 1/2 tsp sugar
3/4 tsp dry mustard
1 1/2 tsp paprika
1/4 cup salad oil
Combine ingredients and chill. The amount of catsup may be varied because the cut down amount was not exact.
Bean Salad
from McGuire’s
1 can drained kidney beans
1 cup yellow wax beans or white beans
1 cup green beans
1/2 cup chopped onion
12 cup chopped green pepper
pimiento
1 tsp salt & pepper
2/3 cup sugar
1/2 cup salad oil
3/4 cup vinegar
Mix together beans, mix rest of ingredients pour over beans. Chill overnight, stir occasionally.
Venetian Inn French Dressing
From Momma Vitale
5- 14 oz bottles Heinz catsup
1 pint vinegar
1 pint oil
1/2 cup sugar
1 Tbsp chopped onion
1 clove garlic, chopped
3/4 oz dehydrated or fresh horseradish
Mix sugar & horseradish. Add to oil, onions & garlic. Add catsup & vinegar. Mix thoroughly. Keep chilled.
Sea Island Tuna Salad
4 oz pkg creamettes
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/2 tsp celery seed
1/2 tsp onion salt
7 oz can tuna drained
1 Tbsp diced pimiento
17 oz can peas, drained
3/4 cup diced cheddar cheese
2 Tbsp minced green pepper
Cook creamettes & drain. Mix all ingredients and chill.
Bean Sprouts Vinaigrette
Serves 4-6.
From Fran Johnson
2 (1#) cans bean sprouts, drained
3 Tbsp wine vinegar
3/4 cup salad oil (light)
1/2 tsp dry mustard
1 Tbsp Japanese soy sauce
1 Tbsp sugar
1 Tbsp finely chopped pimiento
2 Tbsp drained sweet pickle relish
1/2 cup finely chopped fresh parsley
2 tsp chopped chives
Drain thoroughly bean sprouts. Rinse under cold water & drain well again.
Blend all ingredients mixing well with fork. Pour over bean sprouts. Mix well and chill for at least one hour. Drain & serve on crisp lettuce.
I use fresh sprouts & wash well & drain. Can be blanched & chilled.
Fresh Broccoli Salad
1 ( 1 1/4 lb) bunch broccoli
4 green onions, sliced
3 hard cooked eggs, chopped
2 medium carrots, grated
1/4 cup mayonnaise
1/4 cup plain yogurt
1/4 cup grated Parmesan cheese
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1/2 tsp pepper
Trim off large leaves of broccoli. Remove tough ends of lower stalk & wash broccoli thoroughly; chop parsley. Add onions, eggs & carrots to broccoli; toss. Combine mayonnaise, yogurt, cheese, mustard, lemon juice & pepper in a small bowl; pour over broccoli mixture & toss gently. Cover & chill overnite.
12 – 2/3 cup servings. Keeps well for 2 or 3 days.
Pretzel Salad
1 1/2 cup crushed pretzels
3/4 cup melted butter
2 Tbsp sugar
Mix pretzel pieces, butter & sugar in pan & bake 350F. 10 min. Chill.
1 6oz pkg strawberry jello
2 cups hot water
2 pkg frozen strawberries, with juice
Mix & chill. Pour over pretzels.
Top with:
1 8oz pkg cream cheese
1/2 cup sugar
1 8oz pkg cool whip
Spread over jello.
Chill till firm.
Molded Raspberry Salad
1 6 oz pkg cherry gelatin
2 cups hot water
1 – 10 oz pkg frozen raspberries
1 can whole cranberry sauce
Dissolve gelatin in hot water, add frozen raspberries and stir until dissolved. Add cranberries, pour into mold and let set. Serves 8.
Schacter’s Sweet Sour Cole Slaw
From White House
Serves 6-8
1 medium head cabbage
4 carrots
2 green peppers
1 1/2 cup dark raisins
juice of 2 lemons
1 cup sugar
1 1/2 cup mayonnaise
salt, pepper
grate cabbage & carrots finely
Mix with rest of ingredients; chill about 1 hour, before serving. Serves 6-8.
Orange Jello Salad
From Ann
1 large jello
1 cup boiling water- dissolve add
1 pint orange sherbet stir constantly. Add mandarin oranges juices & all. Cool.
Waldorf Salad
3 medium sized apples, washed, cored, diced, unpeeled
1 Tbsp lemon juice, to keep apples from discoloring
1 cup finely diced celery
1/2 cup chopped walnuts
Mix together with 3 heaping Tbsp mayonnaise and 1 tsp sugar. Serve on lettuce leaf.
French Dressing
From – Fran Edey
3/4 cup oil
1/4 cup vinegar
1/3 cup catsup
1/2 cup sugar
1 tsp paprika
Juice of 1 lemon
1 small onion
Beat for 3 minutes.
4 Bean Salad
from: Bobbie
1 large baked beans (not drained)
1 medium lima beans (drain)
1 medium kidney beans (drain)
1 medium butter beans (drain)
1/2 lb bacon, cook, drain
Brown 1 medium onion with 2 Tbsp vinegar- 1 Tbsp pwd mustard, 1/2 cup brown sugar, 1/2 cup ketchup (little more) stir in pan. Mix in fry pan. Bake 1 1/2 hour. 350F.
Russian Salad
from Tamarra
cooked potatoes with carrots
2 cans beets
1 cucumber
1 jar dill relish
handful sauerkraut
salt & pepper to taste
Sunflower oil
marinade
chop onion
garlic onion
Marinade Vegetable Salad
From Liz Hanson
1 lime cut up broccoli (2 or more bunches)
1 can slivered mushrooms
1 pt cherry tomatoes
1 can sliced water chestnuts, drained
1 can large pitted olives, drained
1 pkg dry Good Seasons Italian Dressing
1 8 oz bottle Wishbone (16oz) Italian dressing
Can add onions, green peppers, sliced carrots, cauliflower or celery.
Mix dry seasoning with bottled dressing & mix well prepared vegetables. Marinate in refrigerate at least 4 hours. Keeps well.
Cranberry Salad
From Bobbi
1 lb cranberries
1 1/4 cup sugar
1 cup water
Boil these 3 ingredients until tender.
Stir in 1 pkg lemon jello. While mixture is hot and set aside to cool while preparing the following:
1 cup diced apples
1 cup diced celery
1/2 cup nuts, chopped
12 marshmallows cut into pieces
Stir ingredients together and add to cranberry mixture. Pour into ring mold & chill. Serve with lemon dressing.
Faupaugh’s Restaurant Spinach Salad
4 oz washed & chopped spinach
sunflower nuts
croutons
fresh mushrooms, thinly sliced
bacon bits
eggs, chopped
red onions sliced thin
sliced tomatoes
beets, sliced
Wash & drain spinach, place on a chilled plate & top with sunflower nuts, croutons, mushrooms, beacon bits, chopped eggs & sliced onions. Garnish with tomato & beet slices.
Serves 1.
Northwest Noodle Ramen Salad
From Pam
Serves 10
4 3oz pkg chicken flavored ramen
16 oz bag broccoli coleslaw
1 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup sunflower seeds
1/2 cup slivered almonds
Place noodles in bottom of a shallow container, spread broccoli slaw on top & set aside. In a separate bowl, mix oil, vinegar, sugar & noodle flavoring packets together. Pour over noodles & slaw but do not mix. Cover & chill 18 hours. Toss with sunflower seeds & almonds, before serving.
Cranberry Salad
From Mother (Grandma Crocker?)
1# cranberries, cut ground
1/4# marshmallows, cut
1 cup crushed pineapple
Mix above & let stand for several hours. Then add 1 cup white sugar, 1 cup whip cream whipped. 1/2 cup chopped pecans. Combine all ingredients & chill until ready to serve.
Three Bean Salad
From Bobbie
3 cans beans – kidney, green, wax, garbanzo, great northern, etc
1 small onion chopped fine
1 small green pepper fine
Dressing:
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/3 cup salad oil
2/3 cup vinegar
Mix together.
Raw Cauliflower Salad
1 head cauliflower
1 small head broccoli
2 ribs celery
1 bunch green onions & tops
cherry tomatoes, ad lib
ripe olives, ad lib
1 8 oz bottles Italian dressing
Cut cauliflower & broccoli into bite size pieces, slice celery, onion and slices and olives about 1/2 cup. Halve the tomatoes (1 to 1 1/2 cup) mix and add dressing. Chill overnite. Serves 12.
Cottage Cheese Jello
from: Tammy Nelson
1 -6oz pkg Jello
1 large cottage cheese
1 – 9 oz cool whip
1 large can of crushed pineapple
Mix jello & cottage cheese. Add pineapple then add cool whip.
Classic Italian Pasta Salad
2 cups cooked rotini pasta (1 cup uncooked)
1 – 14 oz can artichoke hearts, drain & cut to bite size
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1 cup cubed provolone cheese
1 carrot cut into julienne strips
1 cup minced onion
1 cup can (2 14 oz) sliced black olives
1/4 lb chopped salami
3-4 Tbsp fine chopped fresh basil
Italian dressing
Combine ingredients, pour dressing over pasta & toss. Season to taste with basil.
Radisson Blue Cheese Dressing
1 pint mayonnaise
1 pint sour cream
1 cup blue cheese
Juice of 1 lemon
1/2 tsp Worcestershire sauce
1 tsp salt
dash pepper
Combine all ingredients. Makes 5 cups.
Medina Ballroom French Dressing
1 cup sugar
1/4 cup salad oil
1/4 cup vinegar
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
3 tsp mustard
1 tsp @ salt & white pepper, garlic salt, & onion salt
1/2 Tbsp dill pickle juice
1 cup catsup, chili sauce & tomato puree
Blend first six ingredients with mixer at low speed. Stir in remaining ingredients.
Lucky Fruit Pasta Salad
From Dayton’s
3/4 lb rotini pasta
3/4 lb turkey breast
1 medium cucumber, sliced thin
3/4 cup diced celery
1/4 cup diced onion
1/2 cup sliced black olives
2/3 cups mayonnaise
3 tsp lemon juice
1 1/2 tsp marketplace honey hot mustard
salt & pepper to taste
Cook pasta, drain. Slice turkey 1/2 inch thick & tear into bite size pieces. In a bowl add all ingredients & mix well. Chill. Serves 8.
New Prague Hotel Three Bean Salad
2 cans green beans
2 cans wax beans
2 cans kidney beans
1 can bean sprouts
1 can carrots
1/2 cup minced onion
1/2 chopped green pepper
Dressing:
1/2 cup salad oil
3/4 cup white vinegar
1 cup sugar
4 tsp salt
1/4 tsp white pepper
Drain juice from all vegetables. Combine dressing ingredient & add to salad.
Cauliflower Coleslaw
Serves 6 1/2 cups
1/2 cup mayo dressing
1/4 cup vanilla yogurt
1 Tbsp sugar
1 Tbsp Dijon mustard
Salad
3 1/2 cup coleslaw blend (sm pkg)
1 cup fresh cauliflower florets
3 Tbsp chop green onions
Combine dressing ingredients. Blend well.
Combine all ingredients & mix well. Chill serving or serve immediately.
Lowell Inn Fruit Salad Dressing
2 cups sugar
2 Tbsp each celery seed, dry mustard & paprika
1 tsp salt
1/4 cup onion juice
1/2 cup vinegar
1 cup salad oil
Boil all ingredients except oil, 1 minute. Slowly add oil. Serve over fresh fruits & greens.
Dayton’s Cucumber Dressing
Dressing:
1 1/4 pt salt dressing
1/2 pt sour cream
3 Tbsp buttermilk
1 Tbsp vinegar
1 tsp salt
1/8 tsp white pepper
Cucumber additions:
1/2 cup medium ground cucumbers
1/8 tsp fine ground onions
1/2 tsp salt
1/16 tsp white pepper
Cream base together. Then add cucumbers, onions & additional salt & pepper.
Arrowwoods Village Dressing
From Radisson Resorts
2 egg yolks
1 qt mayonnaise
2/3 cup buttermilk
10 1/2 Tbsp Parmesan cheese, grated
1 1/2 cup salad oil
6 1/4 Tbsp tarragon vinegar
3 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
dash tabasco sauce
2 level tsp dried ground mustard
1 tsp granulated garlic
2 tsp fresh ground peppercorns
1 tsp salt
Whip egg yolks into mayo. Add buttermilk & Parmesan cheese. Increase mixed speed & slowly add salad oil until incorporated. Slow mixer, add vinegar, lemon juice, Worcestershire sauce , tabasco, mustard, garlic peppercorns & salt.
Makes 3/4 gallons
Kikugawa Restaurant Salad Dressing
10 oz onion, sliced
1 1/2 oz ginger root, peeled & sliced thin
3 cloves garlic
3 Tbsp sesame seed
3 oz miso (white)
1 Tbsp salt
4 Tbsp honey
6 Tbsp siri (rice vinegar)
3 Tbsp lemon juice
1/2 cup white wine
1 cup salad oil
Blend onion, ginger root, garlic & sesame seeds, miso, salt, honey, siri, lemon juice, wine & salad oil in blender.
Serves 10-12
Lowell Inn Tomato Salad Dressing
1 can tomato soup
3/4 cup vinegar
1/2 cup oil
3/4 cup sugar
1 Tbsp Worcestershire sauce
3 Tbsp grated onion
1 tsp each salt, paprika & mustard
Put all ingredients in quart jar. Shake well. Better when a few days old. Keeps well. (One garlic clove can be added.)
Black Forest Inn’s German Potato Salad
-Star & Tribune Request Column
2 lbs red potatoes
1 cup diced bacon
1 cup diced onions
1/4 cup chopped parsley
1/2 cup cider vinegar
1/2 cup chicken stock
2 tsp salt
1 tsp pepper
Cook potatoes, remove skins, then slice into a large bowl.
In a skillet, fry diced bacon and put both the bacon and bacon fat into the potatoes. Heat chicken stock in same pan the bacon was fried in, then pour over potatoes. Add diced onions, parsley, vinegar, salt and pepper; mix. Makes 8 (6oz servings).
The potato salad can be served warm or cold. -Pam Toven, manager at Black Forest Inn supplied the directions.
California Cafe Chicken Salad
1 English (burpless) cucumber, sliced in thin rounds
4 cup cabbage mixture (equal parts of napa cabbage and romaine, chopped)
1 1/2 cup smoked chicken
2 Tbsp fried wonton strips
2 toasted walnuts, broken
2 Tbsp almond slices
1 Tbsp sesame seeds, mixed black & white
2 cups sesame soy vinaigrette
4 sprigs each of enoki mushrooms & daikon sprouts
Arrange the cucumber slices along the inside rim of four dinner plates.
Toss cabbage mixture, chicken, wontons, walnuts, almond slices & sesame seeds with the Vinaigrette. Divide the salad among 4 plates in tall mounds. Garnish with anoki mushrooms & daikon sprouts. Makes 4 servings.
Schiek’s Pepper Dill House Dressing
– Star & Tribune Request Column
1 qt mayonnaise
1/2 cup cold water
1/4 cup minced green onion
2 cloves minced garlic
1/4 cup lemon juice
3 Tbsp cracked black pepper
Dash Worcestershire sauce
3 Tbsp dill weed, chopped
Salt to taste
Dash Tabasco sauce
2 Tbsp cider vinegar
4 Tbsp grated Parmesan cheese
Combine all ingredients in a mixing bowl. Chill overnight. Makes 1 1/4 quarts, about 20 servings.
Note: This recipe specifies coarse-ground or cracked black pepper. If you must substitute table-grind black pepper, be sure to reduce the amount of pepper unless you desire a really “hot” dressing.
Stephen F Lerach, executive chef of Schiek’s Cafe, sent the recipe. He said it is prepared daily by pastry chef Mike Bushland.
Bronc’s Seafood Salad
-Star & Tribune Request Column
2 cups seafood chunk meat (sea legs)
2 cups salad shrimp (small size)
1/4 cup diced onion
1/4 cup diced green pepper
Dressing:
3/4 cup mayonnaise
1/4 tsp seafood base (optional)
1/4 tsp seasoned salt
1/2 tsp garlic salt
1/2 tsp white pepper
In a bowl combine sea legs, shrimp, onion and green pepper.
Dressing: Combine mayonnaise, seafood base, seasoned salt, garlic salt and white pepper in a bowl. Add to salad mixture; toss.
-Alzira Rodermacher of Bronc’s was pleased to fill our request.
Vintage 1847 German Potato Salad
-Star & Tribune Request Column
5 lb red potatoes, cooked & peeled
1 medium onion, grated fine
3 stalks celery, chopped fine
1 lb smoked bacon, chopped fine
2 tsp celery seed
2 tsp chopped pimento (optional)
1 tsp coarse ground black pepper
Sauce (recipe below)
Slice potatoes into 1/2 inch pieces. Saute bacon in a skillet until light brown and crisp. Drain bacon; reserve the grease for sauce. To the potatoes add the bacon, onion, celery, celery seed, black pepper and pimento. Ladle sauce over potato mixture; mix well. Serve immediately. Makes 10 servings
Sauce
1/2 cup bacon grease
2 Tbsp flour
2 cups cold water
1/2 cup vinegar
1/2 cup sugar
2 tsp salt
In a pan heat bacon grease with flour; stir until smooth. Add water, stirring until mixture is hot and glossy. Add vinegar, sugar and salt; boil for 3 minutes. Remove from heat and pour over salad immediately.
-Gary Buckler, chef/proprietor of Vintage 1847 sent the directions.
Dayton’s Marketplace Turkey Almond Salad
-Star & Tribune Request Column
1 lb turkey breast, cooked and torn into pieces
1/2 cup chopped celery
1 cup toasted slivered almonds
1 cup mayonnaise
2 Tbsp lemon juice
Salt & pepper to taste or use seasoned salt
*to toast almonds, spread evenly on a cookie sheet and toast in a hot oven (400 degrees) for 3 – 5 minutes.
In a bowl, combine cooked turkey breast pieces, celery and toasted almonds.
In a separate bowl, mix mayonnaise and lemon juice. Add this to the turkey mixture, stir until evenly coated.
Garnish with more toasted almonds if desired. Makes 6-8 servings.
-Dianne Keeler Bruce of Dayton’s Marketplace Foods sent directions.
Freezer Coleslaw
1 head cabbage
1 tsp salt
3 celery ribs, chopped
1/2 green pepper, chopped
1 small onion, chopped (optional)
1 grated carrot (optional)
Dressing:
1/2 cup water
2 cups sugar
1 cup white vinegar
1 tsp celery seed
Sprinkle salt over cut cabbage. Let stand one hour. Squeeze out liquid. Mix vegetables, add to cabbage. Mix the dressing ingredients. Bring to a boil, boil one minute and cool. Pour over cabbage mixture, mix and put into freezer containers. Seal and freeze. Makes about 2 quarts.
Mother Kuehn’s Seven Layer Salad A La The Wilderness
-Star & Tribune Request Column
1/2 head lettuce
1/2 head romaine
1/2 head endive
1 bag frozen peas, thawed
4 ribs celery
2 green peppers
1/2 lb carrots
1 1/2 lb radishes
2 cucumbers
1 medium Bermuda onion
3 tomatoes
4 cups mayonnaise
1/2 cup sugar
3/4 lb bacon, fried crisp, drained and crumbled
1 1/4 lb Cheddar cheese, grated
Wash all vegetables; drain well. Tear up head lettuce, romaine and endive and mix together. Thinly slice all other vegetables, keeping separate. In large salad bowl place 1/3 of lettuce mixture. Then layer 1/2 of each of the vegetables adding the tomatoes last. Spread on 1 cup mayonnaise. Add 1/2 of remaining lettuce, then layer rest of vegetables. Top with remaining lettuce mixture, then 3 cups mayonnaise, sugar, bacon and cheese in that order. Refrigerate overnight. Serves 10.
Served in the Wilderness in Prior Lake – Executive chef Craig T. Kuehn sent the recipe for the following make-ahead salad.
Northwest Airlines Apple, Celery Pecan Salad
4 medium apples, cored, diced & soaked in grapefruit juice
1 can of pineapple tidbits
4 oz diced celery (4 ribs)
3 oz (3/8 cup) mayonnaise
3 Tbsp pecan pieces
Mix all ingredients, adjust seasoning. Serve on lettuce, garnish with pineapple cubes, cherry & parsley.
Serves 6.
Tuna Crunch Found
Two recipes that should be helpful to Bev Throndson, the reader who requested Tuna Crunch, arrived. Mrs. Dick Volkmuth, Brainerd, Minn., discovered her copy in an old, old church cookbook, while Barbara Lundstrom, 1746 Tioga Blvd, New Brighton, wrote that she believed her recipe with all the garnishes came from a restaurant in Atlanta, GA.
Tuna Crunch Salad A La Eight Flags
-Star & Tribune Request Column
1 (6 1/2 to 7 oz) can tuna
3 Tbsp chopped dill pickle
1 Tbsp minced onion
1/2 cup mayonnaise
1 Tbsp lemon juice
1 cup crisp shredded cabbage
1 small can shoestring potatoes
Lettuce
Deviled eggs, tomato slices and dill pickle slices for garnish
Several hours before serving, combine drained tuna, chopped pickle, onion, mayonnaise and lemon juice. Refrigerate in a covered dish until just before serving. Then add cabbage and toss together.
At latest possible moment, add part of shoestring potatoes, and toss. Heap in shallow lettuce-lined salad bowl, sprinkle the rest of the shoestring potatoes on top and garnish with deviled eggs, sliced tomatoes and pickle slices. Serves 4.
Tuna Crunch
1 cup shredded raw cabbage
1 cup diced celery
1/4 cup chopped onion
1 cup diced chicken or tuna
1/2 cup mayonnaise thinned with cream
Little mustard, if desired
1 can shoestring potatoes
Mix all ingredients together except the shoestring potatoes. Refrigerate. Just before serving, stir in the shoestring potatoes. Four to six servings.
Recalling a delightful slaw
I remember Bernie’s Deli coleslaw, too! We often went there on Sunday nights for supper. Mr. Steiner (reader who requested this recipe) is right. The coleslaw was wonderful. Although I don’t have the exact recipe, I think this one is close.
Karen Papiz, Minneapolis
“Bernie’s” Slaw
-Star & Tribune Request Column
1 medium size head white cabbage, cut into small shreds
1 medium white onion, also shredded
3/4 cup mayonnaise
3/4 cup sour cream
3 Tbsp vinegar
3 Tbsp sugar
1 tsp celery seed
1 tsp salt
Pepper to taste
Put cabbage & onion in large bowl. Mix mayonnaise, sour cream, vinegar, sugar, celery seed, salt & pepper. Toss dressing with vegetables. Cover and chill several hours before serving.
Betty Silber’s Go With Everything Vegetable Salad
-Star & Tribune Request Column
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp celery salt
Salt & pepper to taste
1 lb can French green beans
1 lb can white corn
1 lb can tiny green peas
1 (4oz) jar pimiento
1 (4oz) jar sliced mushrooms
1 cup chopped celery
3/4 cup chopped green onion, including tops
3/4 cup chopped green pepper
Heat sugar, vinegar, oil, celery seed and salt together until sugar and salt are dissolved. Add pepper. Cool while preparing vegetables.
Drain beans, corn, peas, pimiento and mushrooms. Chop celery, onion and pepper. Toss vegetables in refrigerator container with a tight-fitting lid. Pour cooled dressing over vegetables; toss again. Refrigerate 8 hours or overnight before serving. Keeps well. Serves 12.
*Engstrom suggested potato salad and the marinated salad with beef sandwiches.
Charlie’s Cafe Exceptionale Potato Salad
-Star & Tribune Request Column
5 med potatoes, freshly cooked & peeled
1 tsp salt
Dash white pepper
2 Tbsp green onion, chopped
2 Tbsp pimiento, chopped
3 hard cooked eggs, diced
1 1/4 cups homemade mayonnaise (mixer mayonnaise)
1/4 cup celery, diced
Dice potatoes; they should equal about 5 cups. Sprinkle with salt & pepper. Add onion, pimiento, eggs, mayonnaise and celery. Mix gently. Season to taste with additional salt & pepper. Chill at least 2 hours. Makes 8 servings.
Mixer Mayonnaise
Makes about 1 1/2 cups.
Note: Instead of sugar, follow the restaurant’s example and substitute a teaspoon of juice from canned fruit cocktail.
1 pasteurized egg yolk
1 tsp dry mustard
1 tsp sugar (see Note)
1/4 tsp salt
Dash cayenne red pepper
2 Tbsp freshly squeezed lemon juice, divided
1 cup salad oil
Directions
In a bowl of an electric mixer on medium speed, beat egg yolk, mustard, sugar, salt, red cayenne pepper and 1 tablespoon lemon juice until blended.
Continue beating, adding oil, drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining 1 tablespoon lemon juice. Beat thoroughly. Chill.
Alpine Inn’s Molded Spinach
-Star & Tribune Request Column
2 pkg (3oz) lemon gelatin
2 cups boiling water
1 cup cold water
3 Tbsp vinegar
1 cup mayonnaise
Salt & pepper to taste
1 (10oz) pkg frozen chopped spinach, cooked & drained
1 1/2 cup cottage cheese
2/3 cup chopped celery
2 Tbsp chopped onion
In a bowl, dissolve lemon gelatin in boiling water. Add cold water and vinegar. Blend in mayonnaise, then add salt & pepper. Chill until slightly thickened. Whip gelatin with electric mixer for about 3 minutes. Fold in well drained spinach, cottage cheese, celery and onion. Pour into mold, chill until set. Unmold to serve. Makes 10 to 12 servings.
*Eve Flesher, owner of the Alpine Inn, was pleased to fill our request.
Headquarters Lodge Marinated Vegetables
-Star & Tribune Request Column
2 cups olive oil
1 cup white vinegar
1 tsp ground black pepper
2 Tbsp granulated garlic or 4 cloves garlic, minced
2 Tbsp chopped fresh basil
1 Tbsp soy sauce
2 Tbsp Dijon mustard
Juice from 12 lemon
1 qt cut sliced fresh vegetables: broccoli, cauliflower,carrots, onions, tomatoes, green peppers or any other
To make marinade, mix oil, white vinegar, pepper, garlic, basil, soy sauce, mustard and lemon juice in a large bowl. Add vegetables; marinate in refrigerator for 8 hours or more. Makes 1 quart.
*While at the lake, a group of us go quite often to the restaurant at Headquarters Lodge, Garrison, Minn. Their food is excellent. We would like the recipe for the marinated vegetables served at the salad bar.
Myrna Briese, Richfield
*Michael Moismann of Headquarters Lodge compiled with the request.
Venetian Inn Tri Bean Salad
from Momma Vitale
1 #3 can cut green beans
1 #3 can kidney beans
1 #3 can garbanzo beans
2 cups chopped celery
1 cup sliced onion
1 cup broken green olives with pimento
1 (2 oz) can mushroom stems & pieces
Dressing:
2 cups salad oil
1 cup cider vinegar
2 Tbsp salt
1 Tbsp pepper (black)
1 tsp sugar
1/2 tsp oregano
Combine vegetables, olives & mushrooms in strainer & drain. Mix or shake dressing. Combine all ingredients in large container & chill 3 to 4 hours. (Will keep chilled for 2 weeks.)
7 Layer Mexican Salad
-Elkhart Texas McAllen
1 large can refried beans or 2 large cans jalapeno bean dip
2 or 3 avocados, peeled
2 Tbsp lemon juice
1/2 pkg taco dressing
1/2 cup sour cream
2 Tbsp mayonnaise
1/2 bunch green onions chopped include green tops
2 medium tomatoes, seeded & chopped
1 small can sliced black olives
1 cup grated sharp cheese
Tortilla or corn chips- layer top with chips.
Spaghetti Salad
From Taste
12 oz thin spaghetti
1 bottle (8oz) Italian salad dressing
1 cup (4oz) shredded mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced cooked ham
1/2 cup diced green pepper
1/2 cup diced tomato
1/2 cup chopped cucumber
1/2 cup chopped onion
1/4 cup sliced ripe olives
1 avocado peeled & diced
Cook & drain spaghetti, rinse in cold water, drain well. Place in large salad bowl. Add remaining ingredients. Toss lightly to mix. Chill until served.
Serves 15-20
Spaghetti Vegetable Salad
1 pkg (8oz) thin spaghetti
1/2 cup diced green pepper
1/2 cup sliced cucumber
1/4 cup diced onion
1/4 cup green onions
1 celery stalk, sliced
1 tomato, cut into wedges
1 1/2 Tbsp salad seasonings
1/2 Italian dressing
1 Tbsp grated Parmesan cheese
Cook spaghetti rinse with cold water & drain. Toss pasta with all ingredients except cheese. Cover & chill 2 hours. Stir in cheese. Serves 6-8
Cauliflower Broccoli Salad
from Chart House, Lakeville
1 bunch broccoli, chop
1 head cauliflower, chop
2 green onions, chop
2 cups mayonnaise
1 cup sour cream
5 Tbsp garlic powder
2 tsp garlic juice
salt & pepper to taste
1 cup frozen peas
Chop broccoli & cauliflower. Add onions. Mix mayonnaise, sour cream & garlic powder, garlic juice & salt & pepper. Combine dressing & vegetables. Add peas. Serve cold.
Something Different Tuna Salad
-Star & Tribune
5 minutes
1 – 2 servings
Large bowl
No cooking
Need:
1 can (6 oz) tuna, well-drained
1/2 small can (4 oz) chopped black olives
2 green onions, thinly sliced
2 hard cooked eggs, chopped
3/4 cup mayonnaise
1 tsp vinegar
Seasoned salt
1/2 can Chinese noodles, optional
Mix all together in bowl, except Chinese noodles.
When ready to eat, top with noodles.
Extras to add: 1 rib celery, chopped; 1 carrot, grated; small jar (2oz) chopped pimientos; crumbled cooked bacon; chopped red apple; spoonful sliced almonds; spoonful sunflower seeds; handful bean sprouts and/or spoonful raisins. Makes 3-4 servings.
Tester’s note: Leftover salad makes an excellent sandwich filling.
Concourse 7 Chicken Salad
-Star & Tribune Request Column
Julie Breeckert, manager of Concourse 7 Restaurant, filled our request.
3 lb boneless, skinless chicken breasts
1/2 stalk celery, finely diced
1/2 green pepper, diced
2 Tbsp red bell pepper, diced
2 Tbsp chopped parsley
1/2 onion, minced
4 hard cooked eggs, chopped
2 cups mayonnaise
2 Tbsp salad mustard
1/2 Tbsp white pepper
1/2 tsp dill weed
1/2 tsp crushed red pepper
1/2 Tbsp salt
Boil chicken breasts until done. Cool and cut into 1/4 inch cubes. Mix cubed chicken with rest of the ingredients. Cover and refrigerate overnight for best flavor. Makes 8 servings.
Patio Corn Salad
from HGTV
2 cans corn (17oz) drained
1 medium cucumber sliced
1/4 cup onion diced
1/4 cup sour cream
2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp dry mustard
1/4 tsp celery seed
1/2 tsp salt
2 small tomatoes chopped
Place drained corn in bowl. Add cucumber & onion. Mix well.
In bowl combine all other ingredients, except tomatoes. Mix well. Stir into vegetables. Scatter tomato pieces on top. Cover & chill at least 2 hours before serving. Serves 6-8.
Holiday Inn Chicken Salad
2 cups diced cooked chicken
6 cups cooked macaroni shells
2 cups real mayo
1 small can pineapple tidbits including juice
1/4 cup chopped onion, diced
14 cup diced celery
1/2 tsp poultry seasoning
1/4 tsp celery seed
salt & pepper
Paprika for garnish
1/4 cup toasted sliced almonds
1 small can mandarin oranges
5 tsp sesame seed (toasted)
Cut chicken in strips. Prepare dressing. Toss together all ingredients except almonds & sesame seed. When ready to serve top with nuts.
Serves 5.
Fairmont Hot Springs Hotel Green Pea Salad
-Star & Tribune Request Column
2 lb fresh frozen green beans
1 pint dairy sour cream
1 oz freeze dried chopped chives
3 oz chopped salted peanuts
Blanch the peas in boiling water about 3 minutes. Drain and set aside to cool.
When peas are cooled, add the sour cream and fold in with half the chopped peanuts. Add the chopped chives last. Sprinkle the remaining peanuts atop the mixture. If desired, decorate with sprigs of parsley. Serves 6.
*A Minneapolis reader requested the recipes for two salads enjoyed at Fairmont Hot Springs Resort in Anaconda, Mont.
*Chef James E. Sims wrote: “To hear from fellow food lovers is most delightful. The two recipes you requested are enclosed.”
Brown Derby’s Cobb Salad
-Star & Tribune Request Column
1 medium head lettuce, chopped
1 medium head romaine, chopped
1 small bunch watercress, chopped
4 oz breast of chicken, chopped fine
2 eggs, hard-boiled, chopped fine
4 oz blue cheese, chopped fine
1 tomato, peeled & cubed
3-4 slices of bacon, crisply fried & crumbled
1 medium avocado, cubed
For salad dressing:
1/2 tsp each sugar, salt & black pepper
1/8 tsp dry mustard
1/4 cup each white wine vinegar & red wine vinegar
3/4 cup salad oil
Juice of 1/2 lemon
Combine lettuce, romaine, watercress, chicken, eggs, blue cheese, tomato, bacon, avocado in wooden salad bowl. Mix together sugar, salt, black pepper, dry mustard, vinegars, salad oil, and lemon juice. Pour dressing over greens. Serve on large, chilled plates. Makes 4 to 6 servings.
*”A few years ago we ate at the Brown Derby in California. They had a salad called the cobb salad. It was delicious. Could you please get the recipe for it?”
-Marva Swanson, Plymouth
Paul Sileo of the Brown Derby shared the recipe.
Antipasto A la Dayton’s Marketplace
-Star & Tribune Request Column
1 cup cut up broccoli, cleaned
1 cup sliced carrots, cleaned
1/2 cup slice mushrooms
1 green pepper, cut into slices
1 red pepper, cut into slices
2 tomatoes, cleaned & cut into wedges
1/2 large purple onion, cut into slices
8-12 peperoncini
1/2 lb hard salami, cut julienne
1/2 lb Nicoise olives
Dressing:
1 cup olive oil
1/4 cup red wine vinegar
1/2 tsp black pepper
In a bowl combine salad ingredients: set aside. In another bowl combine dressing ingredients. Add dressing to vegetable/meat mixture; mix until evenly coated. Makes 6 to 8 servings.
World War II Potato Salad
-Star & Tribune Request Column
2 1/2 lb potatoes, boiled, peeled & sliced white still warm
1 1/4 tsp salt
3/8 tsp pepper
2 Tbsp salad oil
2 1/2 tsp vinegar
1 qt chopped celery
1/2 cup chopped onions
4 hard cooked eggs
1/2 cup mayonnaise (more if desired)
Spread a thin layer of sliced potatoes in the bottom of a serving bowl. Mix the salt, pepper, vinegar and oil, and sprinkle a small portion of it over the potatoes in the bowl. Fill the bowl with alternate layers of sliced potatoes and sprinkling of the oil-vinegar mixture.
Permit to stand for at least an hour. (The mixture has stood over night in a refrigerator, but it should never be left unrefrigerated for a long time.)
Combine celery, onions, sliced eggs and mayonnaise. Add the potatoes, and mix well.
The Army cookbook says to serve the salad on lettuce leaves. The Navy apparently wanted to made sure its men ate their “green and leafies”. It says to chop lettuce coarsely and mix it into the salad.
The Army also had a more festive version that would call for adding 1/2 cup of shredded crisp bacon, and 2 cups of chopped green peppers with the celery and eggs in the above recipe.
Lowell Inn’s Hearts of Palm Salad
-Star & Tribune Request Column
1 head Bibb lettuce, coarsely torn
1 (1 lb) can hearts of palm, drained
1 medium size cucumber, peeled
1 (8oz) can black olives, pits removed
1/2 cup soy sauce
1/2 tsp freshly ground pepper
Divide the lettuce on 6 individual serving plates. Top with the hearts of palm.
Slice or coarsely chop cucumber and sprinkle over hearts of palms. Slice olives and sprinkle on top of salad.
Season soy sauce with pepper; drizzle over salad. Serve immediately. Makes 6 servings.
Picnic Salad Bowl
-Star & Tribune Request Column
1 (16oz) can diagonal cut green beans, drained
1 (12oz) can whole kernel corn, drained
1 (2 1/2 oz) jar sliced mushrooms, drained
1 cup diced celery
1 medium onion, sliced thin
1/4 cup sliced pimiento
1 cup Italian style salad dressing
1 1/2 cup bean sprouts
4 slices of bacon, diced & fried
In a large mixing bowl combine all ingredients except bean sprouts & bacon. Cover & chill 6-8 hours or overnite, stir in bean sprouts & garnish with bacon.
Serves 6-8
Ambassador’s Shrimp Salad
-Star & Tribune Request Column
6 cups cooked shrimp, chopped
2 cups chopped celery
1 cup mayonnaise
1 tsp onion chopped fine
1 tsp chopped parsley
1 Tbsp pimiento chopped fine
Salt & pepper to taste
Mix all ingredients well, serve on lettuce leaves. Garnish with tomato wedges & green olives, quartered hard boiled eggs.
Serves 4.
Decathlon Athletic Club Bay Shrimp Salad
-Star & Tribune Request Column
1 lb cooked bay shrimp
1/4 cup diced celery
1/4 cup diced onion
1 1/4 cup mayonnaise
1 1/2 cup lemon juice
1/8 tsp white pepper
granulated garlic, salt& Tabasco to taste
Mix ingredients thoroughly.
Kahala Hilton’s Celery Seed Salad Dressing
-Star & Tribune Request Column
1/2 cup cider vinegar
1 Tbsp mustard
1 tsp celery seed
1/2 tsp Worcestershire sauce
1 egg
3 tsp sugar
1 1/2 tsp salt
1/4 tsp white pepper
1 garlic clove crushed
1 tsp sweet relish
1/2 tsp Kitchen Bouquet
1/2 tsp Maggie seasoning
Juice of 1/2 lemon
2 vegetable oil
Combine all ingredients. Blend oil in slowly.
Turkey Twist Pasta Salad
-Dayton’s
3/4 lb rotini pasta
3/4 lb turkey breast
1 medium cucumber, sliced thin
3/4 cup diced celery
3/4 cup diced onion
1/2 cup sliced black olives
2/3 cup mayonnaise
3 tsp lemon juice
1 1/2 tsp Marketplace Honey Hot Mustard
Salt & pepper to taste
Cool pasta, drain. Slice turkey 1/2 inch thick & tear into bite size pieces.
In a bowl add all ingredients & mix well. Chill. Serves 8.
Golden Valley Country Club Italian Meat Salad
Serves 6-8 side dish
12 oz salami & bologna cut into thin strips
8 oz cheese (Swiss, American & mozzarella) cut into strips
cherry tomatoes, halved
1/2 cup sliced olives
1/2 cup chopped onion
1 (8 oz) can artichoke hearts (halved)
1 large green pepper chopped
1 bottle Italian dressing
Toss ingredients together until all ingredients are coated with dressing. Garnish with cherry tomato halves.
Sanddollar Frozen Fruit Salad
-Star & Tribune Request Column
Serves 12
1 (3 oz) pkg cherry or raspberry jello
1 (3 oz) pkg lemon flavored jello
1 cup To
2 cups boiling water
1/4 cup each red & green maraschino cherries
1 cup canned fruit cocktail
1/4 cup cut up canned peaches
3 cups whip cream, whipped
3 oz miniature marshmallows (1 cup)
3/4 cup broken pecans
Dissolve jello & sugar in boiling water. Drain fruit & add fruit syrup to jello mixture. Chill till partially set. Whip cream.
Fold whip cream, drained cherries, fruit cocktail & peaches, marshmallows & pecans into thickened jello. Pack into 2 1 qt round containers & freeze overnite.
To serve, defrost slightly, cut in slices & arrange on greens. If desired serve with dressing of cherry juice folded into whip cream.
Longhorn Bar & Restaurant Tuna Salad
Serves 12
3 cups shell macaroni, cooked
4 (6 1/2 oz) cans tuna, drained & flaked
2 cups diced celery
1 cup diced onions
2 cups mayonnaise
3/4 cup Russian salad dressing
3 Tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
few drops onion juice
Hard cooked eggs
Combine macaroni, tuna, celery & onions. Prepare dressing: blend together mayo, salad dressing, lemon juice, salt, pepper, garlic powder & onion juice. Mix tuna mixture & dressing together lightly. Garnish with slices of hard cooked egg.
Garden Fresh Taco Salad
-Taste of Home
1 lb ground beef
1 envelope taco seasoning
1 large head lettuce shredded
4 medium tomatoes, seeded & diced
1 medium onion, chopped
2 cups (8 oz) shredded Cheddar cheese
1 cup mayo
1 Tbsp salsa
Leaf lettuce
Crushed tortilla chips
Brown beef, drain. Stir in half of taco seasoning. Remove from heat, stir in shredded lettuce, tomatoes, lettuce, onions & cheese. In small bowl, combine mayo, salsa & rest of taco seasoning. Pour over salad & toss to coat. Line a large bowl or platter with leaf lettuce, top with taco salad. Sprinkle chips around edge. Serves 4.
Garden Spaghetti Salad
-Taste of Home
8 oz spaghetti, broken into 2″ pieces
1 Tbsp olive oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded & chopped
3/4 cup thin sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked & crumbled
Dressing:
1/3 cup olive oil
3 Tbsp cider or red wine vinegar
2 Tbsp lemon juice
1 tsp sugar
1 tsp salt
1/4 tsp paprika
Dash of pepper
Cook spaghetti, rinse in cold water & drain. In large bowl place spaghetti toss with oil add next 5 ingredients. Stir in 3/4 of bacon bits. In small bowl whisk all dressing ingredients. Pour over spaghetti mixture. Toss gently. Garnish with rest of bacon. Serve immediately 10-12 servings.
Rouquefort Dressing
-Marie Crocker
3/4 lb Roquefort cheese
2 cups mayo
1 cup sour cream
1 tsp lemon juice
small grated onion
Mix until creamy. Makes 1 quart.
Fairview Hospital Sweet & Sour Cabbage
10 cups shredded cabbage
1/2 Tbsp grated onion
1/2 Tbsp celery salt
2 1/4 Tbsp sugar
3 1/4 Tbsp vinegar
1/2 tsp salt
dash cayenne pepper
1 1/4 cup sour cream
Combine cabbage, onion & celery salt. Blend sugar, vinegar, salt, pepper & sour cream, pour over cabbage. Toss lightly.
Serves 10.
Pauline’s Sweet & Sour Spinach Salad Dressing
Serves 42 oz – 1 1/2 quarts
24 oz water
1 oz grey poupon mustard
1 oz Worchestershire sauce
16 oz white vinegar
Dash of tabasco
2 oz burgundy
1 1/2 lb bacon
6 oz white sugar
cornstarch
cold water
Combine water, mustard, Worcestershire sauce, vinegar, tabasco, Burgundy & simmer. Chop bacon & brown, mix bacon & bacon grease with other ingredients. Add sugar & bring to a boil. Use cornstarch & cold water to reach desired thickness. Add vinegar & sugar to season & taste.
Fairview Hospital Molded Cucumber Salad
3 oz lemon jello
1/2 cup hot water
1 cup mayonnaise
1 cup chopped celery
3 Tbsp minced onion
1 1/8 cup cucumber, peeled & grated
1 cup cottage cheese, mashed
Dissolve jello in hot water. Add to mayonnaise. Mix well. Add celery, onion, cucumber, peeled & grated and cottage cheese until set.
Serves 10.
Eddie Webster’s Shrimp Salad
1 lb cooked shrimp
2 Tbsp lemon juice
1/2 cup mayo
2 stalks diced celery
salt to taste
4 lettuce cups
1/2 head lettuce, torn
olives & hard cooked eggs
Remove black line from shrimp. Wash & wipe dry. Sprinkle with lemon juice & chill.
Mix rest of lemon juice & mayo. Add salt to taste. Place shrimp & celery in large bowl. Pour salad dressing over shrimp & mix carefully. Let stand 5 minutes. Arrange lettuce cups with same torn lettuce & place shrimp in each cup. Garnish with olives & chopped eggs.
Arlene Lawrence’s Chicken Salad
1 chicken, cooked & cut up
1 pkg ring macaroni
2 cups chopped celery
1/2 cup chives
1 pkg sliced almonds
1/2 narrow jar stuffed olives, sliced
1 small can mandarin oranges
1 can pineapple tidbits
1/2 qt mayo
1/2 (8 oz) Wishbone creamy french dressing
Mix all ingredients & chill.
Pillsbury Marinated Cucumber Salad
1 medium cucumber
1 small onion
1/2 cup vinegar
1/2 cup water
2 Tbsp sugar
1/4 tsp salt
Slice cucumber & onion into bowl. Mix next ingredients pour over, cucumber & onion slices. Cover & chill 2 hours.
Southern Living Tomato Cucumber Salad
Stir together 1 cucumber sliced, 1/2 small onions thinly sliced & 2 cups vine ripened tomatoes cut into quarters. Add 1/4 cup olive oil & vinegar dressing, 1/2 tsp lemon zest, 1 Tbsp lime juice & salt & pepper to taste. Toss to coat.
Tip: cherry tomatoes may be halved used Newman’s Own oil & vinegar.
Serves 4.
Minneapolis Club Bean Salad
Kidney Beans
Lima Beans
String Beans
Dressing:
Juice of 6 lemons
12 oz salad oil
12 oz olive oil
1 Tbsp dry mustard
1 Tbsp Beau Monde seasoning
3 Tbsp Maggi seasoning
black pepper
salt to taste
1/2 clove garlic, halved
Marinate beans in dressing several hours or overnite. To serve place on bed of lettuce & drizzle beans with dressing. To make dressing combine all ingredients except garlic & blend well. Stick garlic with toothpicks & add to dressing. Use as above remove garlic when well flavored.
Lee Ann Chin’s Chinese Salad Dressing
1 egg yolk room temp
2 Tbsp wine vinegar
4 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp Hoisin sauce*
2 Tbsp chopped green onions
2 Tbsp roasted sesame seeds
In a bowl egg yolk & vinegar, beat with wire whip. Slowly add oil, mix. Add rest of ingredients except green onions & sesame seed. Mix until smooth. Chill 30 minutes. Pour over salad & toss lightly. Sprinkle with green onion & sesame seed.
*Hoisin sauce s differ in spices – adjust to taste
Serves 10-12 cups
Pine Edge Inn Spaghetti Salad
1 lb box vermicelli noodles or macaroni rings
1 8 oz bottle Italian dressing or oil & vinegar
1/4 to 1/3 bottle Schilling Salad Supreme
1 tomato, chopped
1 small onion, chopped
celery, diced
Cook, cool & drain spaghetti. In bowl mix ingredients. Chill & serve.
Serves 8-10.
Iron Horse Wok Salad
-Star & Tribune Request Column
15 oz cooked Florida chicken, chilled
Sweet-Sour Dressing
5 cups shredded lettuce
5 Tbsp canned diced red peppers
1 cup sliced water chestnuts
1 cup frozen pea pods
1/4 cup sliced green onions
5 strips bacon, cooked & chopped
1 (4oz pkg) fried won ton skins, cut into 1/2 inch strips
Leaf lettuce to line bowl
*I would very much appreciate your efforts in obtaining the recipe for the wok salad that was a special served on the day I had lunch at the Iron Horse restaurant in Dayton’s St. Paul.
-Cathy Strub, North St. Paul
Iron Horse Restaurant sent this recipe.
Fancy Florida Chicken Salad Recipe
INGREDIENTS
salad mixture
1⁄2 lb bacon, cooked and crumbled
4 cups cooked chicken breasts, diced in large chunks
1 (14 ounce) can hearts of palm, drained,sliced into rounds
12 lettuce leaves or 12 mixed salad greens (choose fancy looking ones)
4 vine ripened tomatoes, cut into 6 wedges each
24 pitted black olives (any type you prefer)
blue cheese dressing
1⁄2 cup mayonnaise (light is fine)
1⁄2 cup sour cream (light is fine)
3 tablespoons skim milk
2 tablespoons lemon juice
1⁄2 teaspoon seasoning salt
2⁄3cup blue cheese, crumbled
DIRECTIONS
- Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
- Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
- Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
- Toss with chicken mixture, cover and chill several hours.
- Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
- Place a mound of the chicken mixture on top of the lettuce.
- Set tomato wedges around the chicken mound in a spiral pattern.
- Garnish with black olives.
https://www.food.com/recipe/fancy-florida-chicken-salad-89501Sweet and Sour Sauce Recipe
Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken.While it can be found in diverse forms in China, the American version of sweet and sour sauce that you’re likely to get in your bag of takeout builds upon a simple mixture of sugar, vinegar, and spices, plus fruit juice (most commonly pineapple juice) and ketchup—the latter is what gives the sauce both its red hue and uniquely Western flavor.
Making it at home is a simple matter of combining those ingredients, along with a cornstarch slurry, in a pan on the stovetop. Once it’s thickened up, use it right away (it’s a great accompaniment to some of our favorite DIY Chinese-takeout dishes) or refrigerate it for up to two weeks.
Why It Works
- Pineapple juice furnishes the sauce’s fruity flavor, while ketchup boosts its sweetness and provides the signature red color.
-
Ingredients
- 1 tablespoon cornstarch (about 1/4 ounce; 7g)
- 1 tablespoon (15ml) water
- 2/3 cup (160ml) pineapple juice
- 1/3 cup (80ml) rice vinegar
- 1/3 cup (74g) light brown sugar
- 3 tablespoons (45ml) ketchup
Yield:Makes 1 cup (240ml)
Active time: 10 minutes
Total time:10 minutes
Rated: 1 tablespoon (15ml) soy sauce slurry of cornstarch and water thickens the sauce to an appropriately viscous consistency.
Directions
- In a small bowl, whisk together cornstarch and water. Set aside.
2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
https://www.seriouseats.com/recipes/2012/01/sweet-and-sour-sauce.html
Poppy Seed Dressing
-Taste of Home – Patricia Staudt of Marble Rock, Iowa
3/4 cup sugar
1 1/2 tsp onion salt
1 tsp ground mustard
1/3 cup vinegar
1 cup vegetable oil
1 Tbsp poppy seed
In a small mixing bowl, combine sugar, onion salt and mustard. Add vinegar; mix well. Gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. Stir in poppy seeds. Cover and refrigerate. Serve over fresh fruit or salad greens. Refrigerate leftovers. Yield: 1 2/3 cups.Blue Cheese Dressing
-Taste of Home
6 oz blue cheese or Roquefort, crumbled
2 cups mayonnaise
1 cup (8 oz) sour cream
2 Tbsp vegetable oil
2 Tbsp vinegar
1 tsp garlic salt
1 tsp onion salt
1 tsp salt
1/2 tsp pepper
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate. Yield 3 cups.Hot Bacon Dressing
Perfect for strong flavored greens like spinach
-Taste of Home – Connie Simon of Reed City, Michigan
3/4 lb sliced bacon, diced
1/2 cup chopped onion
1 cup cider vinegar
2 cups water
1 1/2 cups sugar
1 jar (2 oz) diced pimientos, drained
2 Tbsp Dijon mustard
1 tsp salt
1/4 tsp pepper
3 Tbsp cornstarch
2 Tbsp cold water
In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 Tbsp drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving. Yield: about 4 cups.Thousand Island Dressing
-Taste of Home – Darlis Wilfer, Phelps, Wisconsin
2 cups mayonnaise
1/4 cup chili sauce
1/4 cup pickle relish
In a bowl, combine all ingredients. Cover and refrigerate. Yield: 2 1/2 cups.Curry Dressing
1 large garlic clove, minced
3 Tbsp olive oil
1 1/2 tsp curry powder
1 cup mayonnaise
1 cup sour cream
1 Tbsp sugar
1/4 cup orange juice
2 Tbsp lemon juice
2 Tbsp chutney, chopped
Freshly ground pepper to taste
Saute garlic in olive oil for 3 minutes, add curry powder and saute 2 more minutes. Remove from heat and add to mayonnaise, sour cream, sugar, orange juice, lemon juice, chutney and pepper.
-Joann Wold – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
Ramen Oriental Noodle Salad
1/2 head cabbage, chopped
1/2 cup toasted slivered almonds
2 Tbsp sesame seeds, toasted, if desired
2 Tbsp sunflower seeds
1 pkg chicken flavor Ramen Oriental noodles
Chop noodles and brown in the oven. Watch closely; they burn easily.
Mix cabbage, almonds, sunflower seeds and sesame seeds. Do not add noodles until just before serving.
Dressing
1/2 cup Mazola or other oil
2 Tbsp white vinegar
2 1/2 Tbsp white sugar
Ramen chicken flavor packet
Add oil slowly to other ingredients, beating with a whip. Pour over cabbage and toss. Before serving toss noodles into cabbage mixture.
-Bea Love (Remer, MN) – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
Honey French Dressing
2/3 cup sugar
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1 tsp celery seed
1/3 cup honey
1/4 cup vinegar
1 Tbsp lemon juice
1 tsp grated onion
1 cup oil
Mix well.
-Fern Weaver – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
Gingered Fruit Dressing
1 cup (8oz) dairy sour cream
1/4 cup mayonnaise
1/4 cup lime juice
3 Tbsp honey
1/4 tsp ground ginger
Stir all ingredients together until well blended. Cover and chill. Makes 1 1/2 cups.
-Jane Harvey – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
Church Lady Recipes 