Salads

Layered Salad I

Summary

Yield
4 Servings
SourceMarion Grasso (1976)
Prep time6 hours, 20 minutes
Cooking time
Total time6 hours, 20 minutes

Ingredients

1
head of lettuce
1 c
celery (chopped)
1 c
green pepper (chopped)
1 c
red onion (chopped)
1 pk
frozen peas (cooked but firm)
1 pt
Miracle Whip
10 oz
sharp cheddar cheese (shredded)
8 sli
bacon (fried and crumbled)

Instructions

Place ingredients, except bacon, in layers in a large bowl. Cover tightly and refriger- ate for 6 hours or longer. Add bacon when serving.

Festive Corn Bread Salad

Summary

Yield
10 Servings
SourceTerri McKeown (1996)
Prep time25 minutes
Cooking time
Total time25 minutes

Ingredients

5 c
cubed corn bread (or 6 corn bread muffins)
3 c
fresh tomatoes (diced)
1 c
sweet onion (diced)
1 c
green pepper (diced)
1 lb
bacon (sliced, cooked and crumbled)
1⁄4 c
sweet pickle relish
1 c
mayonnaise
1⁄4 c
sweet pickle juice
 
Parmesan cheese (shredded)

Instructions

Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.

From Taste of Home magazine, October/November ‘95.

Raspberry Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1973)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

2 pk
raspberry Jello
2 c
boiling water
2 pk
frozen raspberries
 
sour cream

Instructions

Add into hot water 2 packages frozen raspberries or strawberries. Stir until berries are thawed. Divide and put half in a 9 x 13-inch pan. Refrigerate to set. When firmly set, spread with homogenized sour cream. When the remaining half jells to a semi-solid, spoon it over sour cream. Set in refrigerator and chill until firmly set. Cut in squares.

Marinated Vegetable Salad

Summary

Yield
8 cups
SourceJulie Whitt, Main Library (2007)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

2
large tomatoes, cut into wedges
1
green pepper, coarsely chopped
1
yellow pepper, coarsely chopped
1
zucchini, cut lengthwise in half, sliced
1⁄4 c
red onion wedges
1⁄2 c
Italian dressing
2 T
fresh basil, chopped
2 clv
garlic, minced
1 c
Italian-style cheese crumbles

Instructions

Toss tomatoes, peppers, zucchini and onions in large bowl. In a small bowl, combine dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese crumbles; mix lightly. Refrigerate at least 1 hour before serving.

Broccoli Salad III

Summary

Yield
6 Servings
SourceMary Hayes (2001)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1⁄4 c
sugar
2 T
vinegar
1 c
mayonnaise
1 bn
broccoli (large)
1⁄2
red onion (chopped)
1⁄2 c
raisins
8 sli
bacon (crisped and crumbled)

Instructions

Mix sugar, vinegar and mayonnaise. Separate broccoli into large bowl; add onion, raisins and bacon. Pour mayonnaise mixture over broccoli mixture and mix well. Let stand overnight or 8 hours minimum, stirring once during that time. Variation: Make with cauliflower instead of broccoli or a combination of broccoli and cauliflower.

Fruit Salad Fold-Ups

Summary

Yield
4 Servings
SourceLinda Stoops (1998)
Prep time1 hour, 40 minutes
Cooking time
Total time1 hour, 40 minutes

Ingredients

1 pk
cream cheese (8-oz, softened)
3⁄4 c
brown sugar
1⁄4 c
white sugar
2 t
vanilla
 
crepes or thin pancakes (spice batter with 1 tsp. cinnamon or nutmeg, if desired)
 
green leaf or bibb lettuce (washed and shredded)
1
banana
1
apple
1
kiwi fruit (or 2, depending on size)
2 sli
fresh pineapple ( or 1 c. canned, rinsed and drained)
1
pear
1
peach
1 1⁄2 c
melon cubes (small)
1⁄2 c
raisins (up to 3/4 c)
1⁄2 c
small seasonal berries (up to 3/4 c)

Instructions

Make fruit dip: Blend cream cheese with electric mixer on low speed. Increase to medium speed and add sugars and vanilla, scraping sides with spatula. Chill in refrigerator for an hour or more. Next, peel fruits (except apple and pear) and cut all fruit into bite-size pieces. Separate into bowls and serve buffet-style. Assembly: Spread thin of lettuce on crepe pancake. Add a little of each desired fruit. Depending on how you plan to eat it, dab some fruit dip amid fruit, or spread it over top after assembly. Fold over like taco or rollup like a gyro-burrito. Serves 4 to 6, depending on how much gets loaded into each serving.

Mamie's Salad Dressing

Summary

Yield
8 Servings
SourceRon Shaull (1997)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1⁄2 c
sugar
1 c
vegetable oil
2 T
Worcestershire sauce
1⁄3 c
catsup
1⁄4 c
vinegar
1
onion (medium, grated)
1 t
salt

Instructions

Combine all ingredients in an empty jar and shake well before mixing into the salad and serving.

Hot Chicken Salad

Summary

Yield
4 Servings
SourceHazel Sheahan (1977) Courtesy of Daughter-In-Law Jeanne
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

2 c
chicken (cooked)
2 c
celery (chopped)
1⁄2 c
slivered almonds
2 t
fresh onions
1⁄2 t
Accent
2 T
lemon juice
1 c
cheddar cheese (grated)
1 c
mushroom soup
1 c
crushed potato chips

Instructions

Combine all ingredients except 1 cup potato chips and 1/4 cup cheese. Put in greased casserole. Top with 1/4 cup cheese and potato chips. Bake at 425 degrees for 30 minutes.

Southwestern Black Bean Salad

Summary

Yield
6 Servings
SourceNancy Hartshorn (2003)
Prep time4 hours
Cooking time
Total time4 hours

Ingredients

5 c
black beans (cooked and rinsed)
1⁄2 c
red pepper (chopped)
1⁄4 c
green pepper (chopped)
1⁄4 c
yellow pepper (chopped)
1⁄4 c
red onion (chopped)
1⁄2 c
fat-free Italian dressing (up to 3/4 c)
1 T
cilantro (chopped, optional)
2 t
garlic powder
1 t
onion powder
1 T
lime juice
 
salt, pepper, and sugar (to taste)

Instructions

Mix beans, peppers and onion and chill. In a bowl, add dressing, cilantro (if using), garlic powder, onion powder and lime juice. Mix in salt, pepper and sugar to taste. Pour over black bean mixture and stir. Chill 4 to 6 hours for better flavor. Drain before serving.

Cinnamon Applesauce Salad

Summary

Yield
10 Servings
SourceDot Bowser (1981)
Prep time4 hours
Cooking time
Total time4 hours

Ingredients

2 pk
Jello orange flavor gelatin (3-oz)
1⁄4 c
boiling water
3⁄4 c
cold water
1 c
applesauce
1 c
sour cream (8-oz)
1⁄4 t
cinnamon

Instructions

Dissolve 1 package gelatin and 1 cup boiling water; stir in cold water. Pour into 6-cup mold. Chill until set but not firm. Meanwhile, dissolve remaining gelatin in 3/4 cup boiling water. Blend in applesauce, sour cream and cinnamon. Chill until mixture starts to thicken. Spoon into mold. Chill until firm, about 3 hours. Unmold and garnish with salad greens. Makes 5 cups or 10 servings.

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