Chicken Salad – Arline Lawrence – Job’s Daughters Luncheon
1 chicken, cooked and cut up
1 pkg ring macaroni
2 cups chopped celery
1/2 cup chives (optional)
1 pkg slivered almonds
1/2 narrow jar stuffed olives, sliced
1 small can mandarin oranges
1 can pineapple tidbits
1/2 quart Miracle Whip
1/2 8oz bottle Wishbone deluxe creamy french dressing
Mix everything together and chill.
Lanai Pasta Salad (originally from Dole Pineapple)
1 20 oz can pineapple chunks in juice
3 cups cooked spiral pasta
1 cup each sliced cucumber, red bell pepper, carrots
2 cups sugar or snow peas
1/4 cup chopped cilantro or parsley
1/2 cup bottled Lite Italian salad dressing
Drain pineapple, reserve 1/4 cup juice. Mix pineapple and reserved juice with remaining ingredients. Serves 6-8.
Dole’s Pineapple Carrot Slaw
4 (1 8oz can) slices pineapple in juice and 4 Tbsp pineapple juice
4 cups shredded cabbage (1/2 small cabbage)
3 oz shredded carrots (2 medium)
2 Tbsp mayonnaise
1/2 tsp dill weed
Cut pineapple into chunks. Mix cabbage, carrots and pineapple chunks. Mix together mayo and dill weed till well blended. Toss with salad. (Drink juice separately -maybe with other fruit juices- or use in a salad dressing). Serves 2.
Sally’s Curried Chicken Salad (from Kraft)
1/2 cup mayonnaise (not salad dressing)
1 9oz jar mango chutney
2 tsp curry powder
1/2 tsp salt
2 cup (8oz) chunk cheese (Kraft brand)
3 cups cooked, diced chicken
2 cups chopped apples
1 cup dry roasted unsalted peanuts
Mix mayo, chutney, curry powder and salt. Toss cheese, chicken, apples and nuts with mayo mix. Chill. Serve in hollowed out pepper boars or on lettuce lined plates. Garnish with chopped cilantro, if desired. Serves 6.
Thousand Island Dressing (lo-cal)
1 cup low fat cottage cheese
3 Tbsp chili sauce
5 Tbsp liquid skim milk
1 tsp prepared mustard
1 tsp celery salt
2 Tbsp sour pickle relish (or dill)
1 hard cooked egg, chopped
Mix first 5 ingredients in blender. Cover; whirl til smooth. Then, stir in relish and hard cooked egg. Makes 1 2/3 cup at 13 calories per Tbsp.
Tomato Romaine Salad
2 heads romaine
1 clove garlic
2 Tbsp olive oil
1 tsp salt
2 peeled tomatoes
Condiments:
1/4 cup chopped green onions
1/2 cup Romano cheese
1/3 cup finely diced cooked bacon
1/2 cup croutons
Dressing:
3/4 cup olive oil
Juice of 2 1/2 lemons
1/2 tsp freshly ground pepper
1/4 tsp chopped fresh mint (or 1/4 tsp crushed dried mint)
1/4 tsp oregano
1 coddled egg
Wash romaine, dry well and cut into 1″ strips. Rub bottom and sides of large salad bowl (preferably wooden) with cut side of large clove of garlic. Discard garlic. Put olive oil in bottom of bowl. Cover with romaine. You can add other salad vegetables, put heavy vegetables on bottom. Sprinkle green onions; cheese and bacon over lettuce. Mix dressing items in bowl and mix well, whip coddled egg vigorously in mixture. (To coddle egg, bring water to boil. Lower egg in boiling water, take pan from heat and let sit, cover for about 5 minutes. Edd will be about half set). When ready to serve, pour dressing over salad. Add croutons and toss thoroughly. Serves 4-6.
Pineapple Bacon Salad
1 can (20oz) pineapple chunks in juice
3 slices bacon, cooked and crumbled
1 bunch spinach, washed, stemmed
1/2 cup sliced celery or water chestnuts
1/4 small red onion, sliced
1 Tbsp each cider vinegar and vegetable oil
1/4 tsp oregano, crumbled
Salt & pepper to taste
Drain pineapple, reserve 2 Tbsp juice. Toss pineapple, bacon, spinach, celery and onion. Add reserved juice with remaining items. Add to salad; toss. Serves 4-6.
Vegetarian Pasta Salad (from Spice Island’s brands)
1 cup chopped onion
1 lb mushrooms, sliced
2 tsp minced garlic
3 Tbsp vegetable oil
1/2 cup red wine
2 Tbsp flour
1/2 lb zucchini, sliced (1 1/2 cup)
3 large tomatoes, chopped (3 cups)
1 bay leaf
2 tsp Italian Herb seasoning
1/2 tsp salt
1/4 tsp fine grind black pepper
8 oz uncooked rotelle or fusilli pasta
1/2 cup Romano or Parmesan cheese, grated
In large saucepan or dutch oven, saute onion, mushrooms and garlic in oil for 4 minutes or til tender. Stir wine and flour together til smooth then add to onion mixture with zucchini, tomatoes, bay leaf, Italian Herb seasoning, salt and pepper. Bring to boil, cover and simmer 15 min. Remove bay leaf. Meanwhile, drop pasta in boiling salted water and cook for 10 minutes or til done; drain. Turn pasta onto plate, top with sauce and sprinkle with some cheese. Serve promptly, passing remaining cheese. Serves 4.
Green Goddess Salad (Spice Islands)
2 cups cut fresh vegetables (cucumber, green pepper, celery, tomato and or carrots)
1/2 cup slivered almonds, toasted
1 1/2 quart rinse salad greens (spinach endive, assorted lettuce)
Toss salad greens, vegetables and nuts with dressing and serve.
Dressing:
1/4 cup parsley leaves, packed
1 Tbsp white wine vinegar
2 tsp snipped chives
1 tsp each minced garlic and tarragon
1/2 tsp each Beau Monde seasoning and sugar
1 cup plain yogurt
Mix ingredients, except yogurt, in blender or food processor. Whirl til finely chopped. Stir in yogurt, do not use blender, it thins too much. Serves 4.
Pineapple Chicken Pasta Salad – Star & Trib
Prepare 2 cups cooked spiral pasta, 2 cups cooked broccoli florets, 1 cup cooked chunked leftover chicken, 1/3 cup red pepper strips and 2 Tbsp sliced green onion. In dry skillet over medium heat, toast 1 Tbsp sesame seeds. Drain 8oz can pineapple chunks, reserve 1/3 cup juice. In screw-top jar, make dressing by combining pineapple juice, 2 Tbsp sesame oil, 1 large clove of garlic, pressed and 1 Tbsp each honey, soy sauce and minced crystallized ginger. Use a large salad bowl, mix drained pineapple, pasta, chicken and onion. Toss with dressing. Cover and refrigerate 2 hours or longer. Add broccoli and red pepper; toss well. Sprinkle with sesame seeds. Serves 4.
Fresh Tomato Basil Salad- Star & Trib
3 large ripe tomatoes
2 Tbsp minced red onion
1 tsp salt or herbal salt substitute
1/4 cup minced fresh basil
2 Tbsp olive oil
2 Tbsp water
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/4 tsp Dijon-style mustard
Freshly ground black pepper
Core and thickly slice tomatoes and arrange on large platter. Sprinkle with onion. Put remaining items in small bowl and whisk to combine. Pour over tomatoes. Let marinate at room temp for 10 minutes before serving. Serves 4.
Caraway Potato Salad – Mary Carroll of Th’rice cooking school
8 red potatoes, scrubbed well but NOT peeled
1/4 cup chopped fresh chives
1/4 cup grated low fat Cheddar cheese
1 Tbsp light miso
1/2 cup reduced calorie sour cream
1 stalk celery, chopped
1 red or green bell pepper, chopped
1/2 cup thinly sliced radishes
1 Tbsp caraway seeds
Steam potatoes til soft, let cool slightly, then cut into 1″ cubes. In large bowl, mix chives, cheddar cheese, miso, sour cream, celery, bell pepper and radishes. Add warm potatoes and mix well. In small skillet over medium heat, dry toast caraway seeds for 1-2 minutes, or til fragrance exudes from pan. Add to salad, toss well and let marinate at least 20 minutes before serving. Add to salad, toss well and let marinate at least 20 minutes before serving. Serves 6. Can be served at room temp or warm. Can be made overnight and refrigerated in tightly covered container. Serve with warm crusty breads.
Green Goddess Dressing
1 cup low-fat cottage cheese
4 Tbsp liquid skim milk
1 tsp anchovy paste
1 Tbsp lemon juice
1 hard cooked egg
1 tsp each celery salt and dry mustard
1 large bunch fresh parsley, chopped (4cups)
1/4 cup chopped chives
Mix all items in electric blender at high speed till smooth. Refrigerate dressing in covered container. Makes 2 cups at 13 calories per Tbsp.
Orange-Herb Dressing
1 cup each orange marmalade and salad oil
1/4 cup lemon juice
1/2 cup lime juice
1 small onion, minced
1 small clove garlic, minced
1 tsp crumbled tarragon
1 Tbsp minced parsley
1/2 tsp salt
Mix all items well. Chill til ready to serve. Good on fruit salad or greens. Makes about 2 1/4 cups.
Blue Cheese Fruit Salad- New Berlin Weekender
1 head romain lettuce, torn in bite-size pieces
4 stalks celery, thinly sliced
2 kiwi fruit, thinly sliced
6-8 fresh dates, chopped
3/4 cup pecan or walnut pieces
6 1/2 oz sage blue cheese, sliced
Dressing
Wash, drain and dry romaine. In bowl, mix romaine, celery, kiwi fruit, dates and nuts. Toss gently with dressing. Top with sliced blue cheese. Serves 4.
Dressing for salad:
1 pint non-fat plain yogurt
3 Tbsp olive oil
Softened Sage blue cheese
Put yogurt in mixing bowl. Slowly drizzle in olive oil, stir constantly til all oil is incorporated. Stir in blue cheese. Makes about 2 cups. (Cover any remaining dressing and store in refrigerator.)
Christmas Rose Salads
6 small tomatoes
1 8oz pkg cream cheese, softened
2 Tbsp milk
1/2 tsp onion juice
Mayonnaise or salad dressing
Capers or red caviar
Dip tomatoes, one at a time, in boiling water for few seconds; peel and pat dry with paper toweling. Blend cheese with milk and onion juice. Insert fork in stem end of tomato. Dip a tsp into cheese mixture and level off a tspful. Put cheese side of tsp against side of tomato near top and draw away spoon. Cheese will have formed one petal of rose. Continue around tomato till circle is complete. Put on baking sheet. Pipe mayonnaise through pastry tube in center of each tomato. Top with a few capers or some red caviar. Serves 6.
Lowell Inn’s Red Cabbage – Lowell Inn, Stillwater, Minnesota
1 medium head red cabbage
1 medium sweet onion, sliced
2 large apples, peeled and quartered
1 Tbsp and 1 tsp bacon fat (saved from previous coking)
1 tsp salt
1/2 cup sugar
1 1/2 cup water
1 cup vinegar
1 bay leaf
2 whole allspice
2 cloves, heads removed
6 peppercorns
cornstarch
Wash and remove outer leaves of cabbage. Remove core and slice. In large saucepan, combine cabbage, onion, apples and bacon fat, then add salt, sugar, water, vinegar, bay leaf, allspice, cloves and peppercorns. Simmer 1 1/2 hours covered. Thicken slightly with small amount of cornstarch. Before serving, remove bay leaf, allspice, cloves and peppercorns. Serves about 6.
Chicken Salad – Pace Picante
2 large whole chicken breasts, split, boned and skinned (about 1 1/2 lbs)
1/2 cups Pace Picante Sauce
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup dairy sour cream
2 Tbsp mayonnaise
1 ripe avocado, coarsely chopped
1 cup sliced celery
Bibb or lettuce leaves
4 crisply cooked bacon slices, crumbled
Cut chicken in 1/2″ cubes. Mix picante sauce, cumin and salt in 10″ skillet. Cook chicken in picante sauce mix about 4 minutes, stir frequently until done. Transfer contents of skillet to mixing bowl; cover and chill. To serve, combine chicken mix, sour cream and mayo; mix well. Add avocado and celery; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional picante sauce. Serves 4.
Cranberry Whipped Cream Salad – Women’s group VOP
1 8oz can crushed pineapple
1 30z pkg raspberry flavored gelatin
1 16oz can whole cranberry sauce
1 3oz pkg lime flavored gelatin
1 tsp grated orange peel
1 11oz can mandarin orange sections, drained
1 cup whipping cream
Drain pineapple, reserving syrup. Add boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid. Add cranberry sauce and orange peel; chill till partially set. Fold in oranges and pineapple. Whip cream add to fruit mix. Pour in 6 cups mold. Chill to set. Unmold; garnish with green grapes and cranberries rolled in egg white, lime and raspberry flavor gelatins. Serves 8-10.
Pasta Melon Salad
1 slightly beaten egg
1/3 cup orange juice
3 Tbsp honey
2 Tbsp lemon juice
1/8 tsp ground cardamom
3 oz medium pasta, ie, bow tie, wagon wheel, etc
1 cup fresh orange sections, melon cubes or balls or sliced peeled peaches
1/2 cup sliced celery
1cup torn salad greens
1/2 cup sliced strawberries
Dressing: in small saucepan combine egg, orange juice, honey, lemon juice and cardamom. Cook and stir over medium heat til thick and bubbly. Cool slightly. Cover and chill. Cook pasta in boiling lightly salted water for 12-15 minutes or til tender. Drain. Rinse with cold water. Drain well. In bowl mix pasta, 1 cup fruit and celery. Pour dressing on pasta mix. Toss. Cover and chill 2 to 24 hours. Before serving, add greens and strawberries. Toss to coat. Serves 6.
Lemon Herb Potato Salad
2 1/2 lbs new red skinned boiling potatoes (approx 6 cups)
2/3 cup chopped celery
1/3 cup each chopped scallions (both green and white parts) and green pepper
1/3 cup lemon herb salad dressing (Cardini’s was the brand used here)
2 hard cooked eggs, coarse chopped
3/4 cup Bac N pieces
Option: 2 tsp sweet pickle relish
Boil potatoes til tender bt firm. Peel and cut in small chunks. Toss in large bowl with all items except bacon pieces. Chill 2 hours, just before serving sprinkle with bacon bits and toss well. Serves 6. Variation: for hearty luncheon dish prepare the potato salad as above- add the following: 3 cups cooked diced chicken, turkey, flaked tuna or salmon (fresh cooked or canned) or 1 lb shrimp, cooked, shelled and sliced.
Sweet and Sour Stir Fry Salad – (The Pampered Chef- original source)
Sauce:
3 Tbsp sugar
1 Tbsp cornstarch
1/4 cup catsup
3 Tbsp vinegar
3-4 Tbsp pineapple juice
2 Tbsp soy sauce
Salad:
6 cups torn spinach leaves
8oz can chunk pineapple, drained (reserve juice for sauce)
Cherry tomatoes
2 Tbsp oil
1 green pepper, cut in 1/4″ strips
1 lb boneless chicken breast, cut in thin strips
In small bowl, mix sugar and cornstarch. Add remaining sauce items; blend well. Set aside. Put spinach, pineapple and tomatoes on large serving plate. Set aside. In stir fry skillet, heat 1 Tbsp oil. Stir fry peppers about 2 minutes or until crisp tender. Remove from pan. Heat remaining 1 Tbsp oil; add chicken. Stir fry about 5 minutes or til lightly browned. (Add water b Tbspfuls as necessary to prevent sticking). Add sauce. Cook til thickened add red peppers; cook til thoroughly heated. Top prepared plate with chicken-vegetable mixture. Serve immediately for 4-6 servings.
Super Supper Salad – Swanson’s
1 pkg (8oz) chicken flavored rice mix
2 cans (5oz each) Swanson Mixin’ chicken
1 1/2 cup (2 medium) diced tomatoes
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
2 Tbsp vinegar
3/4 cup undiluted evaporated milk
1/2 cup mayonnaise
1/2 tsp Italian seasoning
Cook rice mix according to pkg directions. Cool. Mix rice with chicken, tomatoes, parsley and onion. Stir in vinegar into evaporated milk til milk thickens; add mayo and Italian seasoning. Stir into rice mixture. Chill thoroughly. Makes 6 1/2 cups.
Pasta Salad Italiano – Kraft
1 8oz bottle Italian dressing
1 cup broccoli flowerets
3/4 cup pitted ripe olives
3/4 cup cherry tomato halves
4 oz fettucini noodles, cooked, drained and chilled
1/4 cup grated Parmesan cheese
1/4 cup imitation bacon bits
Pour dressing over broccoli, olives and tomatoes. Cover, marinate in refrigerator at least 3 hours. Drain, reserving marinade. Mix olives and vegetable mixture, noodles, cheese and bacon; toss lightly. Put on serving platter. Sprinkle with additional cheese and bacon. Serves 4-6.
Fresh Strawberry Dressing
3/4 cup sliced ripe strawberries
2 Tbsp light corn syrup
1/2 cup mayonnaise
Put strawberries in small bowl. Stir in corn syrup, mashing berries slightly with fork. Add mayo, stir til well blended. Chill about 1 hour to develop flavor and color. Serve with fruit salad. Makes about 1 1/4 cup.
Southwestern Salad
1 (16oz) can each black beans, kidney beans and navy or great northern beans, rinsed drained
1 small red pepper, chopped
3/4 cup chunky salsa
1/2 cup green onion slices
2 Tbsp cilantro (optional)
6 oz (1 1/2 cup) mild Cheddar cheese
Lettuce leaves
Mix together all ingredients except cheese and lettuce; chill. Toss with cheese before serving. Serve on lettuce-lined plates. 6 servings.
Great American Microwave Potato Salad – Miracle Whip
4 cups (1 1/2 lb) peeled, cubed potatoes
1/3 cup water
1 cup salad dressing
1/2 tsp each prepared mustard, salt, and celery salt
1/2 cup each chopped onion, celery, sweet pickle, red or green pepper
1/8 tsp prepared horseradish sauce
Put potatoes and water in 2 quart glass dish; cover. Microwave on high 8-12 minutes or til tender, stir after 6 min. Drain. Stir in remaining items; mix lightly. Chill. Serves 6.
Mayonnaise Dressing
1 egg
1 Tbsp lemon juice
Grated rind of 1 lemon
1/2 tsp salt
1/4 tsp each white pepper and dry mustard
1 cup salad oil
Put egg, lemon juice, rind and seasonings in blender container. Blend at high speed 4 seconds. Remove top and slowly add oil in a thin stream. Turn off motor, scrape down sides of container and stir mayo once with rubber scraper. Blend 4 seconds longer, then store in refrigerator until needed. Lemon-Dill Mayonnaise: cut off soft fronds of dill and discard coarse stems. Cut dill fine with kitchen scissors to obtain 3-4 Tbsp. Stir into mayo after oil has been added (blender will not cut dill).
Southwest Ruffle Salad – Hellman’s
2/3 cup mayonnaise
1/3 cup sour cream
1/4 cup chopped fresh cilantro
2 Tbsp each milk and lime juice
1 fresh jalapeno pepper, seed and minced
1 tsp salt
2 large tomatoes, seeded and chopped
7 oz pasta ruffle or radiatore, cook, rinse with cold water and drain
1 yellow bell pepper, cut into matchsticks
1 zucchini, quartered lengthwise and thinly sliced
3 green onions, thinly sliced
In large bowl mix mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Cover; chill. Serves 6-8. *Wear rubber gloves when working with hot peppers and wash hands in warm soapy water. Avoid touching face or eyes.
Crunchy Potato Chip Salad – Hellman’s
1 cup mayonnaise
2 Tsp vinegar
2 cups finely shredded cabbage
1 can (6.5 oz) tuna, drained and flaked
1/3 cup each shredded carrot and chopped green pepper
2 Tbsp minced onion
2 1/2 cups potato chips
In medium bowl combine mayo and vinegar. Stir in cabbage, tuna, carrot, green pepper and onion. Cover; chill. Just before serving, add potato chips; toss lightly.
Fruit Salad – Star & Trib – Reader’s contest
2 apples
1 (20oz) can juice-packed pineapple chunks
2 cans (17oz) juice pack fruit cocktail
1 banana, sliced in 1/4″ slices
8 oz plain yogurt
1/2 tsp cinnamon
1/4 cup chopped walnuts (optional)
Core and cut apples into bite-size pieces. Drain canned fruits. Add fruits and bananas to apples. Mix cinnamon and yogurt and stir well. Pour yogurt over fruit and mix well. Add walnuts if desired.
Skinny Slaw – Star & Trib – Reader’s contest
4 cups shredded cabbage
1/2 onion, thinly sliced or chopped
1/2 green pepper, thinly sliced
1 large carrot, grated
1/2 cup plain, low fat yogurt
2 Tbsp white wine vinegar
Artificial sweetener = 2 Tbsp
1 tsp salt
1/4 tsp white pepper
Paprika
Mix cabbage, onion, green pepper and carrot in large bowl. Add remaining items except paprika in small bowl and blend well. Pour on cabbage mixture and mix well. Cover and refrigerate 4 hours. Dust with paprika. Serves 4.
Sombrero Salad – Kraft
1 lb ground beef
3/4 cups water
1/2 cup chopped green pepper
1 (1.25oz) pkg taco seasoning mix
1 8oz jar Cheese Whiz
1 8oz pkg tortilla chips
1 1/2 qts shredded lettuce
1 1/2 cup chopped tomato
Brown meat; drain. Add water, green pepper and seasoning mix; simmer 15 minutes or til liquid evaporates, stir occasionally. Stir in 1/2 cup Cheese Whiz. For each serving, cover chips with lettuce, meat mixture and tomato. Top with remaining Cheese Whiz. Serves 6. VARIATION: Substitute Cheese Whiz with jalapeno peppers for regular Cheese Whiz.
Strawberry Pink Dressing for Fruit Salads
1 cup whole strawberries
3/4 cup low fat cottage cheese
3 Tbsp lemon jice
2 Tbsp sugar
Mix in blender and whip on high speed til the mixture is smooth. Makes 1 1/4 cup at 13 calories a tbsp.
Strawberry – Lemon Dressing
2/3 cup strawberry jelly
1 cup salad oil
1/2 cup lemon juice
2 tsp dry mustard
1/2 tsp celery salt
1/4 tsp salt
Dash of cayenne
Put all ingredients in blender at high speed til smooth and blended. Serve on fruit salad or greens. Makes about 2 cups.
Low Calorie Oil & Vinegar Dressing
1 Tbsp cornstarch
3/4 tsp salt
Pinch pepper
1 cup water
1/4 cup cider or wine vinegar
2 Tbsp vegetable or olive oil
1 clove garlic, minced
Mix cornstarch, salt, pepper, water, vinegar and oil in small saucepan. Cook over medium heat, stir constantly, til mixture comes to boiling. Simmer 1 minute. Stir in garlic; cool. Refrigerate in covered container. Makes 1 1/4 cup at 14 calories a Tbsp.
Cauliflower – Olive Salad
1 1/2 – 2 cups thinly sliced cauliflower florets
1/2 cups coarsely chopped black olives
1 2oz jar chopped pimiento, drained
1/4 cup minced green onions
Pinch of marjoram or oregano
2 Tbsp red wine vinegar
1/3 cup oli of your choice
Salt
Dash of hot pepper sauce
5 cups torn greens
Put first 7 items in salad bowl; toss well and season with salt and pepper sauce. Just before serving, add greens and toss. Good with hamburgers. Serves 6.
Date Orange Salad
1 cup pitted dates, cut lengthwise
2 Tbsp lime or lemon juice
1/3 cup oil of your choice
1 Tbsp honey
2 Tbsp minced green onion
Salt and freshly ground pepper
3 oranges
6 cups torn greens
Put first 5 ingredients in salad bowl and season lightly with salt and pepper. Mix well and marinate at least 1/2 hour. Meanwhile, peel oranges and remove all white membrane. Thinly slice oranges crosswise. Just before serving, add to first mixture with greens and toss. Good with ham or pork. Serves 6.
Shredded Raw Beet and Lettuce Salad
1/4 cup cider vinegar
1/3 cup oil of your choice
1 tsp sugar
Salt & freshly ground black pepper
2 cups coarsely shredded raw beets
6 cups shredded iceberg lettuce
1 Tbsp drained capers or finely chopped chives
Mix first 3 ingredients well. Season with salt and pepper. Put beets in salad bowl, add dressing and mix well. Marinate at least 1/2 hr. Just before serving add lettuce, toss and sprinkle with capers. Good with fish. Serves 6.
Prune & Mandarin Orange Salad
2 Tbsp lemon juice
1/3 cup bottled French dressing
1 cup cut-up pitted prunes
6 cups torn greens
1 can (11oz) mandarin- orange wedges, drained
1 small red onion, thinly sliced
1/4 cup salted nuts, chopped
Mix well in salad bowl first 3 items. Marinate at least 1/2 hour. Just before serving, add mandarin oranges and greens. Toss, then sprinkle with onion rings and nuts. Good with chicken. Serves 6.
Chinese Style Salad
1 medium cucumber, partially peeled then thinly sliced
1/3 cup finely chopped green onion
4 cups thinly sliced (1/8″) Chinese cabbage
1/2 cup thinly sliced radishes
1 cup dairy sour cream
1 – 1 1/2 Tbsp soy sauce
2 Tbsp rice viengar
Pinch of MSG
In salad bowl, combine and toss first 4 items. Chill till serving time. Mix remaining items well. Serve in separate dish as dressing. Good with pork or beef. Serves 6. NOTE: if desired, omit last 4 items and toss sald items with French dressing to moisten.
Orange Blueberry Salad
1 tsp grated orange rind
Juice of 1 orange
1/3 cup oil of your choice
2 Tbsp minced parsley
Salt & freshly ground white pepper
6 cups torn escarole (or mixed greens)
1 1/2 cups coarsely shredded radishes
1 cup fresh blueberries
Mix first 4 ingredients well. Season with salt and white pepper. Put escarole in bowl. Top with radishes, then sprinkle with blueberries. Just before serving, add dressing and toss. Good with cottage cheese. Serves 6.
Grape Carrot Walnut Salad
1 1/2 cup halved pitted blue, red or green grapes
1 large carrot, coarsely shredded
2 Tbsp lemon juice or cider vinegar
1/3 cup oil of your choice
Seasoned salt and pepper
6 cups torn bibb, Boston or romaine
1/3 cup coarsely chopped walnuts
Put first 4 ingredients in salad bowl. Toss well and add seasoned salt and pepper to taste. Just before serving, add lettuce, toss, then sprinkle with walnuts. Good with broiled fish or meat. Serves 6.
Tossed Zucchini Green Salad
2 medium zucchini, thinly sliced
1/3 cup minced red onion
1 tsp chopped fresh dill or 1/4 tsp dillweed
6 cups torn mixed greens
bottled Italian, blue cheese or gorgonzola dressing
Put first 4 ingredients in salad bowl and chill til serving time. Pour about 1/2 cup dressing on top, toss and serve. Good with pasta. Serves 6.
Fresh Mushroom and Parsley Salad
1 clove garlic
6 large firm white mushrooms, thinly sliced
1/3 cup minced parsley
2 Tbsp lemon juice or white wine vinegar
1/3 cup olive oil
Pinch each of basil, salt and white pepper
6 cups mixed greens (endive & bibb)
1/3 cups finely chopped radishes
Rub wooden salad bowl with split garlic clove. Add next 4 items, toss and season with basil, salt and white pepper. Marinate 1/2 hour or longer. Add greens, toss and sprinkle with radishes. Good with beef. Serves 6.
Cherry Tomato and Watercress Salad
2 cups cherry tomatoes, quartered
2 Tbsp cider vinegar
1/3 cup oil of your choice
Salt & freshly ground pepper
1 bunch of watercress
1 1/2 cup cheese coated or garlic flavored croutons
Put first 3 ingredients in salad bowl. Toss and season with salt and pepper. Chop leaves off watercress, then chop stems very fine. Add to tomatoes. Toss, and sprinkle with croutons. Good with lamb or beef. Serves 4-6.
Broccoli and Bermuda Onion Salad
2 cups small fresh broccoli buds
1/2 small Bermuda (sweet) onion, cut in quarters and thinly sliced crosswise (about 1 cup)
1 dill pickle, thinly sliced
1/3 to 1/2 cup bottled Italian or French dressing
5 cups torn romaine lettuce
1 pimiento, chopped
Put first 4 ingredients in salad bowl and marinate at least 1/2 hour. Add lettuce, toss, then sprinkle with pimiento. Good with sausages, frankfurters or hamburgers. Serves 6.
Lime/Cottage Cheese Dressing – Hellman’s
1/2 cup mayonnaise
1/2 cup small curd creamed cottage cheese
2 Tbsp milk
1 Tbsp sugar
1/2 tsp grated lime rind
1 Tbsp lime juice
Mix all ingredients. Serve on citrus fruit salad. Makes 1 cup.
Celery Salad
2 cups very thinly sliced celery
1 tsp each dry mustard & sugar
3 Tbsp tarragon vinegar
1/3 cup oil of your choice
Salt and freshly grated nutmeg
4 cups torn fresh spinach
4-5 slices bacon, crisp – fried and crumbled
1 hard-cooked egg, separated
Put celery in salad bowl. Combine mix well next four ingredients. Season with salt and nutmeg. Add to celery and toss. Just before serving, add spinach, bacon and chopped egg white. Toss, then press egg yolk through sieve over top (or chop fine). Good with omelets, scrambled eggs or souffles. Serves 6.
Onion Blender Salad Blender
1/4 cup vinegar
1 cup salad oil
3/4 cups sugar
1/4 tsp salt
1 tsp Worcestershire sauce
1 medium onion, chopped
Measure ingredients into blender container; blend. Keep at room temperature; then blend again. Makes 2 cups.
Russian Dressing – Hellman’s
1/2 cup mayonnaise
1/3 cup chili sauce
2 Tbsp milk
1 Tbsp sweet pickle relish
Combine ingredients. Makes 1 cup.
Pinata Salad- Star & Trib
1 head iceberg lettuce, torn
1 (1 lb) can garbanzo beans, drained
1 cup each diced tomatoes, black olives cut in wedges or sliced, sliced celery and sliced jicama or radishes
1 avocado, peeled, seeded and diced
1/4 lb shredded sharp Cheddar cheese
Gazpacho & Chili Dressing
Put lettuce in large salad bowl. Put avocado, garbanzo beans, tomatoes, olives, celery, jicama and cheese in separate bowls. Pass lettuce and individual bowls for choice of toppings. Serve with Gazpacho and Chili Dressing. Serves 6-8.
Chili Dressing
1 7oz can diced green chilies
1 cup mayonnaise
1/4 cup dairy sour cream
Put chilies with their liquid, mayonnaise and sour cream in blender. Blend til purred. Makes about 1 1/2 cup dressing.
Gazpacho Dressing
1/2 cup olive or salad oil
1/4 cup vinegar
3 green onions, sliced
1 clove garlic, pressed
1/2 green bell pepper, diced
3/4 cup diced tomato
3 Tbsp chopped cilantro
1 tsp salt
6 drips Tabasco sauce
Put oil, vinegar, onions, garlic, green pepper, tomato, cilantro, salt and Tabasco in a screw top jar. Shake well. Makes about 1 1/2 cups.
Oriental Chicken Salad
3 cups cooked chicken, cubed
1 cup each (11-16oz) mandarin oranges and chopped celery
1/2 tsp ginger
1 tsp soy sauce
mayonnaise, salt & pepper to taste
2 cups chow mein noodles
Combine chicken, well drained orange slices, celery, ginger and soy sauce. Add enough mayonnaise to moisten well. Chill thoroughly. Serve on a bed of crisp noodles. Serves 4.
Tropical Salad
1 head iceberg lettuce
1 pineapple, peeled and cut in thin wedges
2 papaya or 1 small cantaloupe, peeled and sliced
3 kiwi fruit, peeled and sliced
3/4 lb shrimp, cooked, cooled and peeled
1/2 cup each shredded coconut and sliced green onions
Dressing:
1/2 cup red wine vinegar
3/4 cup lightly packed brown sugar
1 Tbsp soy sauce
2 tsp prepared mustard
Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag. Prepare pineapple, papaya or melon, kiwi, bananas, shrimp, coconut and green onions. Put each in individual bowl. Cut chilled lettuce into 1″ chunks. Put in large basket lined with plastic or salad bowl. Serve with dressing. Diners make their own salads. Serves 6-8. DRESSING: Put vinegar, brown sugar, soy sauce and prepared mustard in small saucepan. Simmer 5 minutes. Cool to serve with salad bar. Makes about 1 cup dressing.
Italian Summer Salad (Make Your Own)
Dressing:
2 cups plain yogurt
2/3 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tsp grated onion
1 clove garlic, crushed
1/2 tsp salt
1/8 tsp pepper
Salad:
4 cups torn salad greens
1 1/2 cups (6oz) shredded Mozzarella cheese
1 cup sliced each zucchini and fresh mushrooms
1 tomato, cut in wedges
2/3 cup green pepper strips
1/2 cup thinly sliced pepperoni, chopped
1/2 cup French fried onion rings (optional)
Dressing: Spoon yogurt into mixing bowl. Add cheese, parsley, onion, garlic, salt and pepper. Mix well. Chill, covered for several hours or overnight to allow flavors to blend. Salad: Put salad greens in large bowl. Put cheese, zucchini, mushrooms, tomato wedges, green pepper, pepperoni and onion rings in separate serving dishes. Spoon dressing into serving bowl. Allow people to assemble their salads at the table. Serves 4-6.
Apricot Dressing for Fruit Salads – Star & Trib
1 cup apricot preserves
1/2 cup each salad oil and lemon or lime juice
1/4 cup each flaked coconut and chopped macadamia or other nuts
1/2 tsp salt
Put apricot preserves in 3 cups or larger jar. Add salad oil, lemon juice, coconut, nuts and salt. Cover and shake till well blended. Refrigerate or serve immediately on fruit salads. Makes about 2 cups.
Celery Seed Fruit Dressing for Fruit Salads – Star & Trib
1/2 cup sugar
1 tsp each dry mustard and salt
1/2 tsp grated onion
5 Tbsp vinegar, divided
1 cup salad oil
1 Tbsp celery seed
Mix sugar, dry mustard, salt and grated onion with 2 Tbsp vinegar. Add salad oil slowly, beat constantly. Add 3 more Tbsp vinegar and celery seed. Continue beating till dressing is thick. Makes about 1 1/2 cup dressing.
Pistachio Fruit Salad (Watergate Salad) – Byerly’s
1 (3 3/4oz) pkg pistachio instant pudding mix
1 20oz can pineapple chunks, undrained
1 8oz jar maraschino cherries, drained and halved
1 20oz can pear slices, drained and cut into thirds
1 cup chopped nuts
1 9oz carton non dairy whipped topping
Combine pudding mix and pineapple chunks in large mixing bowl. Fold in cherries, pears, nuts and whipped topping. Cover and refrigerate several hours. SERVE: Serve from salad bowl or spoon onto lettuce leaves on individual salad plates. Serves 12-14.
Creamy Coleslaw- Byerly’s
1 1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup sugar
1 tsp celery seed
2 tsp salt
1/4 tsp pepper
2 Tbsp vinegar
4 Tbsp minced onion
8 cups shredded cabbage (1 medium head)
Mix first 8 ingredients; pour over shredded cabbage and toss. Chill. Serves 12-14. VARIATIONS: Add 1 (8.25oz) can crushed, drained pineapple, 1 cup raisins, 1 chopped green pepper, 1 cup grated carrots or radishes, 1 cup peanuts.
Southern Comfort Citrus-y Fruit Salad
1 lb can pineapple chunks, drained
1 lb can grapefruit sections, drained
1/2 cup maraschino cherries, halved or strawberries, halved
1 cup each mandarin orange sections and cut up peaches
1/2 cup shredded coconut
3/4 cups sweet orange marmalade
1/4 cup Southern Comfort
Mix pineapple chunks, grapefruit sections, orange sections, cherries, peaches and coconut. Warm orange marmalade slightly, remove from heat and mix with Southern Comfort. Pour over fruit and mix well. Serves 6-8.
Scarlett O’Hara Salad – Southern Comfort Cookbook
1 1/4 cup cranberry juice cocktail
1 3 oz pkg cherry gelatin
1/2 cup Southern Comfort
3 Tbsp lime or lemon juice
1/2 cup sugar
1 cup seedless grapes, halved
1/2 cup finely chopped celery
1 cup pitted canned Bing cherries
1/2 cup chopped walnuts or pecans
Heat cranberry juice; stir in gelatin till dissolved. Remove from heat. Add Southern Comfort, lime or lemon juice and sugar. Chill till mixture begins to congeal. Fold in remaining ingredients. Chill in lightly oiled mold til firm. Unmold on lettuce. Serves 10.
Marinated Potato-Mushroom Salad – Tyson’s
1/3 cup vegetable oil
1/4 cup lemon juice
1 1/2 tsp Dijon style mustard
1 tsp each sugar and chicken flavor instant bouillon
1 1/2 lb small new potatoes, cooked and cubed (about 4 cups)
1 cup sliced fresh mushrooms (4oz)
1/3 cup sliced celery
1/4 cup sliced green onions
In large shallow dish or plastic bag, combine oil, lemon juice, mustard, sugar and bouillon; mix well. Add potatoes, mushrooms, celery and green onions. Cover; marinate in refrigerator 3 hours or overnight, stir occasionally. Refrigerate leftovers. Makes about 5 cups.
Summer Italian Pasta Salad – Kraft
3 cups (12oz) elbow macaroni, uncooked
1/3 cup grated Parmesan cheese
1 8oz bottle Italian dressing
3 cups broccoli flowerets
3/4 cup red bell pepper slices
1/2 cup each red onion slices and pitted ripe olive slices
Cook pasta according to directions; drain. Rinse with cold water to cool quickly; drain well. Mix all ingredients in a large bowl. Refrigerate several hours. Serves 8-10.
20 Minute Potato Salad – Miracle Whip
2 lb quartered medium red potatoes
1/4 cup sliced green onions
1 small red or green bell pepper, sliced
1/2 cup salad dressing (Miracle Whip)
1 Tbsp coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or til tender. Drain and cool. Toss with remaining ingredients; refrigerate. Serves 6.
Carrot Tuna Noodle Salad
1 cup each grated carrots, cut up celery and mayonnaise
1 (6-7oz) can tuna
2 cups chow mein noodles
Grate carrots, chop celery in small bite size pieces. Add flaked tuna and 1 cup mayonnaise. Mix all together and just before serving. Add chow mein noodles. Serves 3.
Savory Gelatin Salad
1 tsp unflavored gelatin
2 cups skim milk
2 egg yolks
3 Tbsp lemon juice
1 tsp celery salt
1/2 tsp salt
2 tsp prepared mustard
Generous pinch cayenne
1 tsp sugar
Mix gelatin, milk and egg yolks in saucepan; let stand 5 minutes, til gelatin granules are softened. Cook and stir over very low heat til mixture JUST comes to boiling. Cool; stir in lemon juice, celery salt, salt, mustard, cayenne and sugar. Makes 2 cups at 11 calories a tbsp.
Hot Potato Bacon Salad
6 large potatoes
1/2 lb bacon
1 large onion
2 cups sliced celery
1 Tbsp salt
1 tsp pepper
1 cup white vinegar
Cook potatoes in skins. When done, stop cooking immediately by covering them with cold water, then drain and peel. Slice potatoes in half moons. While peeling potatoes, cook bacon. Cook diced bacon til almost crisp; retain bacon fat. Slice onion and celery in half moon shape. When all items are measured and ready, mix including bacon fat. Serve hot. Serves 6.
Fresh Spinach Salad – Star & Tribune
Onion Blender Dressing
1 lb spinach, washed and torn into bits
2 cups fresh bean sprouts or 16 oz can, drained
8 slices bacon, fried crisp and broken into bits
4 hard-cooked eggs, diced
Pepperidge Farm seasoned croutons
Make dressing a day in advance. Layer spinach, sprouts, bacon bits and diced eggs in large salad bowl and chill. To serve, toss with dressing and top with croutons. Serves 10.
Onion Blender Salad Dressing
1/4 cup vinegar
1 cup salad oil
3/4 cup sugar
1/4 tsp salt
1 tsp Worcestershire sauce
1 medium onion, chopped
Measure ingredients into blender container; blend. Keep at room temperature; then blend again. Makes 2 cups.
Hot Parmesan Potato Salad – Kraft
1/2 cup Italian dressing
4 cups cooked potato slices
1/2 cup celery slices
1/2 cup green onion slices
8 crispy crumbled cooked bacon slices
1/2 cup grated Parmesan cheese
Mix dressing, potatoes, celery, onion and bacon. Cook over low heat till thoroughly heated, stir occasionally. Remove from heat; stir in cheese. Serve hot. 5 1/2 cup servings.
Overholt’s Caesar Salad – Star & Trib- Request Column
1 bunch Romaine lettuce
1 garlic clove, finely minced
1 egg yolk
5 anchovies, diced
Fresh ground black pepper to taste
2 dashes Worcestershire sauce
1 Tbsp dry mustard
2 Tbsp salad oil
1 Tbsp red wine vinegar
Juice of 1/2 lemon
3 Tbsp grated Parmesan cheese
5 Tbsp croutons, for Caesar salad
Separate and wash romaine leaves. Dry. With back of wooden salad spoon, rub salad bowl with garlic til garlic is almost liquified. Add romaine breaking it into 2-3″ lengths. Separate egg, reserving the egg white. Add whole yolk, anchovies, pepper, Worcestershire and mustard. Toss and stir, breaking and distributing yolk, till salad leaves are well-moistened and coated with mixture. Add oil, vinegar, lemon juice and toss some more until dressing begins to look milky. Finally add Parmesan cheese and croutons and toss lightly. Serve salad on chilled dinner plates for 2 or salad plates for 4-6. Pass pepper grinder and additional Parmesan cheese.
Green Bean Corn Salad
1 10oz pkg frozen Italian green beans
2 Tbsp butter or margarine
3 slices bread, cut in cubes (2cups)
1 12oz can whole kernel corn, drained
1/2 cup mayonnaise or salad dressing
2 Tbsp chopped canned pimiento
1 tsp dried basil leaves, crushed
Cook beans follow pkg directions; drain and cool. In skillet, melt butter. Add bread cubes and cook til crisp, turn occasionally. Mix beans, corn, mayonnaise, pimiento, basil and 1/4 tsp salt; chill. Before serving, add toasted bread cubes to bean mixture; toss. Serves 8.
Ham Vegetable Salad (Leftover Deluxe)
1 – 2 cups diced leftover cooked ham
2 lb fresh green beans, cooked
1 can (1 lb) kidney beans, drained
1-2 fresh tomatoes, diced
1 cup leftover cooked rice (optional)
1/2 cup leftover cooked sliced carrots (optional)
1/4 cup vegetable oil
3 Tbsp cider vinegar
1 tsp salt
1/4 tsp pepper
1 Tbsp each minced onion, parsley, green pepper and pickle relish
In large bowl, mix first 6 ingredients. Add remaining ingredients and toss. Chill thoroughly. Serves 4-6.
Mexican Chef’s Salad
Chop 1 onion, 4 tomatoes, 1 head lettuce. Toss with 4 oz grated cheese, 8oz French or 1000 Island dressing, hot sauce to taste. Crunch and add 1 6oz bag of corn or tortilla chips. Slice and add 1 large California avocado. Brown 1 lb ground beef, add 1 can (15oz) drained kidney beans, 1/4 tsp salt. Simmer 10 minutes and mix into cold salad. Decorate with extra chips, avocado and tomato. Serves 6, pronto.
Pineapple Ring with Fruit (for egg free diets)
3 cups pineapple juice
1/4 cup sugar
1/2 tsp salt
3/4 cups cream of rice
Mix juice, sugar, salt; bring to boil. Sprinkle in cream of rice and cook stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir well and pour into lightly oiled 1 quart ring mold. Chill til firm, at least 8 hours. Unmold on platter and fill center with fruit such as strawberries, rhubarb or fruit cocktail. Serves 6.
Tuna Potato Salad
1 env garlic salad dressing mix
3 tsp prepared mustard
1 lb potatoes, boiled and peeled
1 medium size onion, sliced
1 pkg (9oz) frozen green beans, cooked and drained
1/2 cup sliced, pitted ripe olives
1 can (7oz) tuna, draiend
1 Tbsp drained capers
Salad greens
Tomato wedges
Prepare garlic salad-dressing mix following directions on label. Add mustard; shake well. Slice potatoes while still warm. Layer in large bowl with onion, green beans and olives. Pour 3/4 cup dressing over vegetables; lift carefully to allow dressing to flow through. Break tuna into chunks in separate bowl; add capers. Pour over remaining dressing. Cover both bowls; refrigerate 3 hours, or til well- chilled. At serving time, line a serving platter with salad greens. Toss potato mixture lightly and put on salad greens. Top with the tuna-caper mixture. Garnish with tomato wedges. Serves 4.
Macaroni Fish Salad
1 cup macaroni shells
1 1/2 cup water
2 slices lemon
3 peppercorns
1 bay leaf
1 pkg (1lb) frozen fillets of flounder of sole
1 pkg (10 oz) frozen mixed vegetables, cooked and drained
1 cup chopped celery
1 medium size onion, chopped (1/2 cup)
1/2 cup bottle Italian-style dressing
2 Tbsp lemon juice
1/8 tsp pepper
1/4 cup mayonnaise or salad dressing
Salad greens
1 medium size cucumber, sliced
Radish roses
Cook macaroni shells according to package directions; drain well. Mix water, lemon slices, peppercorns and bay leaf in skillet. Bringing to boil. Put frozen block of fillets in skillet; cover. Flake lightly with fork; cool. Mix macaroni, fish, mixed vegetables, celery and onion in large bowl. Mix Italian-style dressing with lemon juice and pepper; add to macaroni mixture. Toss salad lightly. Cover; refrigerate 3 hours, or til well-chilled. At serving time, add mayonnaise or salad dressing to marinated mixture; toss lightly. Line serving patter with salad greens; mound salad in center. Garnish with sliced cucumber and radish roses. Serves 6.
Lentil Salad
1 cup dried lentils
3 cups water
1 onion stuck with whole cloves
1 bay leaf
1 1/2 tsp salt
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup each chopped parsley and diced pimento
3 Tbsp vegetable oil
2 Tbsp cider vinegar
1/8 tsp pepper
1/4 tsp leaf oregano, crumbled
4 hard-c00ked eggs, sliced
1 pkg (10oz) frozen asparagus spears, cooked and drained
French dressing
Salad greens
Cherry tomatoes
Pick over and wash lentils. Mix in saucepan with water, onion with cloves, bay leaf and 1 tsp salt. Bring to boiling: cover. Lower heat; simmer 30 minutes. Drain well; discard onion and bay leaf. Cool slightly. Mix lentils in bowl with celery, green onion, parsley and pimiento. Mix oil with vinegar; add to lentils with remaining salt, pepper and oregano. Toss lightly. Cover; refrigerate 3 hours or til well-chilled. Marinate asparagus spears in a little French dressing. Refrigerate til ready to serve. Line serving platter with salad greens. Mound lentil salad in center; circle with sliced eggs. Drain asparagus; arrange on platter with few cherry tomatoes for garnish.
Dole’s Pineapple Carrot Slaw
4 (1 8oz can) slices pineapple in juice
2 Tbsp pineapple juice
4 cups shredded cabbage (1/2 small cabbage)
3 oz shredded carrots (2 medium)
2 Tbsp mayonnaise
1/2 tsp dill weed
Cut pineapple into chunks. Mix cabbage. carrots and pineapple chunks. Mix together mayo and dill weed till well blended. Toss with salad. (Drink juice separately – or use in a mixed drink). Serves 2.
Dill Dressing- Helman’s
1/2 cup each mayonnaise and sour cream
1 Tbsp dried dill weed
1 tsp lime juice
1/3 cup milk
Mix ingredients. Serve on seafood or vegetable salads. Makes 1 cup.
Sweet Sour Vegetable Salad
1 cup cut up each green pepper and red onions
2 cups cut up each tomatoes and celery
Cut vegetables in about 1″ or bite-size pieces. Pour Sweet-sour dressing over vegetable mixture. Let stand several hours or overnight in refrigerator. Spoon out with slotted spoon. Serve in bowl or in lettuce cups. Serves 8-10l SWEET-SOUR DRESSING: Blend 1 cup sugar, 1 tsp salt, dash or freshly ground pepper, 1/2 cup salad oil, 1 cup cider vinegar and 1 Tbsp sweet basil leaves. Stir (or shake in covered container) to dissolve sugar and salt. Next day salad: Just before serving, break up salad greens into bowl or left-0ver vegetables and dressing.
Raw Cranberry Orange Mold- Byerly’s
2 30z pkg strawberry flavored gelatin
1 cup sugar
1 1/2 cup each boiling and cold water
2 cups (1/2 lb) raw cranberries
1 large orange
Leafy greens
Orange cheese dressing
Combine gelatin, sugar and boiling water; stir til dissolved. Add cold water; chill til partially set. Coarsely chop cranberries and orange; fold into gelatin mixture. Pour into 1 1/2 quart mold, pan or individual molds. Refrigerate til set (6-8 hrs or overnight). Serve: unmold onto greens. Top each serving with a spoonful of Orange-Cheese dressing. Serves 10-12. ORANGE-CHEESE DRESSING: Combine 1 8oz pkg cream cheese, 1/3 cup orange juice, 2 tsp grated orange rind and 1 Tbsp sugar; blend thoroughly.
Molded Cinnamon Apple Salad – Byerly’s (Nice accompaniment with pork or especially ham)
1 cup boiling water
2/3 cups red cinnamon candies (red hots)
1 3 oz pkg lemon gelatin
1 (15-16oz) can sweetened applesauce, about 1 3/4 cup
1 (8oz) cream cheese
1/2 cup each chopped nuts, finely chopped celery and mayonnaise
-Leafy greens
Mix boiling water with cinnamon candies in saucepan; stir over low heat to dissolve candies. Remove from heat, stir in gelatin; blend in applesauce. Pour half of mixture into 8″ square pan; chill til firm. Blend softened cream cheese, nuts, celery and mayonnaise; spread over chilled mixture. Pour remaining gelatin mixture over cheese mixture. Chill til firm (at least 4 hours). SERVE: into squares and serve on leafy greens. Serves 9-12.
Spaghetti Circles with Canadian Bacon – Star & Trib
6 oz sliced Canadian bacon
1 Tbsp each olive oil and butter
3 garlic cloves, peeled and crushed
1/4 cup dry white vermouth
2 (7oz) pkg macaroni rings
3 eggs
1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
6 Tbsp heavy cream
Salt & pepper to taste
Cut bacon into 1/4″ wide strips. Put oil and butter in frying pan, add bacon and saute over medium high heat til it begins to crisp. Add vermouth and garlic and let wine reduce for 2 min. Remove from heat and set aside. Prepare macaroni rings according to package directions Meanwhile, break eggs into bowl from which pasta will be served. Beat lighly then mix in Romano and Parmesan, cream, salt and pepper to taste. Also reheat the bacon and vermouth. Drain macaroni and toss with egg mixture in serving bowl. Pour in bacon and vermouth and toss again. Serves 8-10.
Day After Tomorrow Salad – Golden Valley Post
1 large head cabbage, shredded
1 small finely cut onion
3 oz jar pimento, drain and chop
1 cup white sugar
1 chopped green pepper
Dressing:
1 cup white vinegar
1/2 cup water
1 tsp each salt, celery seed and prepared mustard
1/2 cup Mazola oil
Dash of pepper
Combine cabbage, onion, pimento, sugar and green pepper in large bowl and sprinkle dressing over top. Dressing: Mix all ingredients in sauce pan. Boil 3 minutes, add hot over cabbage mixture. Blend well. Store in glass or non-porous container 24 hours in refrigerator. Keeps a week. Serves 12-15.
Rosedale Pasta Salad- McCall’s Cookbook – Star & Tribune
Dressing:
1/2 cup olive or salad oil
1/4 cup lemon juice
1 tsp salt
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
2 cloves garlic, crushed
2 Tbsp chopped fresh chives
1 Tbsp chopped fresh basil or 1 tsp dried basil leaves
2 tsp snipped fresh dill or 1/2 tsp dried dill
1 8oz pkg spirelle pasta or other similar pasta
Vegetables:
2 Tbsp olive oil or salad oil
1/2 lb broccoli, cut into 1 1/2″ flowerets
1/2 red bell pepper, cut into 1/4″ wide strips
1/4 lb whole fresh snow pea pods, ends trimmed
1/2 pint cherry tomatoes, washed and stems removed
1/4 cup chopped parsley
Make dressing: In jar with tight-fitting lid, combine oil, lemon juice, salt, black pepper, red pepper, garlic, chives, basil and dill; shake til well combined. Cook spirelle as package label directs; drain. Turn out into large salad bowl. Add dressing; toss to combine. Vegetables: in large oil in large skillet, toss broccoli flowerets and red pepper strips; stir fry 5 minutes or until vegetables are just crisp. Add pea pods; cook 1 minute. Cook vegetables, covered, 1-2 minutes. Do not overcook. Cool completely. In salad bowl, lightly toss spirelle, vegetables, cherry tomatoes and parsley till well coated with dressing. Refrigerate several hours or till well chilled. Toss well before serving. Serves 6.
Kozlak’s Royal Oak Sauerkraut Salad – Star & Trib
1 quart sauerkraut, wash & drain
1 1/2 cup sugar
1 small jar pimentos, drained
1 cup chopped carrots
1/2 cup chopped onions
1 cup each chopped celery & green peppers
1/2 cup each vinegar and vegetable oil
Mix sauerkraut and sugar in bowl. Refrigerate overnight. Add pimientos, carrots, onions, celery, green peppers, vinegar and oil; mix. Refrigerate for 24 hours before serving. Serves 6-8.
Antipasto Pasta Salad – Portable Salad
– Betty Crocker Kitchens
Prep Time: 15 min
Start to Finish: 1 hr 15 min
1 box (8.3 oz) suddenly salad creamy Italian pasta mix
1/2 cup mayonnaise or salad dressing
1 cup 1/4 inch strips salami
1 cup 1/4 inch strips provolone cheese
1 cup 1/4 inch strips red bell pepper (1 medium)
1. Make pasta salad as directed on pkg using mayonnaise. Stir in remaining ingredients.
2. Cover and refrigerate at least 1 hour. 4 servings.
Tip: you can substitute pepperoni for the salami, if you like.
Italian Tortellini – Vegetable Salad
– Pillsbury Kitchens
Serves 8
Prep time: 25 minutes
1 (9oz) pkg refrigerated cheese filled tortellini
1 (9oz) pkg refrigerated spinach filled tortellini
2 cups small fresh cauliflower florets
1 cup oil-packed julienne cut sun dried tomatoes (from 6.5oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 (6oz) jars marinated artichoke hearts, drained, coarsely chopped & reserving 1/4 cup liquid
1 (8oz) bottle Italian salad dressing
Cook tortellini in large saucepan as directed on pkg, adding cauliflower and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well. Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add salad dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
Church Lady Recipes 