Salads

Friends Luncheon Chicken Salad (Tuna, Turkey, Etc.)

Summary

Yield
4 Servings
SourceAlice Larrimer (1978)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1⁄2 c
salad oil
1⁄4 c
vinegar
1⁄4 c
sugar
2 t
salt
1 t
Accent
1⁄2 t
pepper
1
head lettuce (up to 1 1/2 heads)
3
halves chicken breasts (up to 4)
1 cn
Chinese noodles
1 pk
slivered almonds
1⁄4 c
sesame seed (brown)
1 pk
poppy seed (as desired)
3
green onions

Instructions

4 to 6 servings. Mix first six ingredients into dressing. Toss all other ingredients with dressing just before serving.

Corn & Black Bean Salad

Summary

Yield
4 Servings
SourceChristine Minx (1999)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1
onion (small, chopped)
1 T
olive oil
1 cn
black beans (drained and rinsed)
1
box frozen corn (without sauce, partially thawed)
1 cn
chopped green chilies
1 t
ground cumin
2 T
chopped fresh cilantro (or 1 t ground coriander seed)
1⁄2 t
salt
1⁄4 t
black pepper
1⁄8 t
dried red pepper flakes (optional)

Instructions

In deep skillet, sauté onion in olive oil over medium-high heat until soft. Add remaining ingredients and mix well. Heat until warmed through, about 12 minutes. Spices can be increased if you like your food zestier.

Gelatin Christmas Loaf

Summary

Yield
12 Servings
SourceBev Rhodes (1982)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 pk
lime Jello (3-oz)
1 pk
raspberry Jello (3-oz)
1 cn
applesauce (15-oz)
18
graham crackers (double)
1
Dream Whip
3 T
confectioners' sugar
1⁄4 t
almond extract

Instructions

Place lime and raspberry Jello in separate bowls; add 1/2 can of applesauce to each and stir until blended. Place 2 double graham crackers, end to end, on a platter; spread with 1/4 cup lime Jello mixture. Top with one layer of crackers and 1/4 cup raspberry Jello. Continue layering, ending with crackers. Prepare Dream Whip according to package directions omitting the vanilla and adding sugar and almond extract before beating. Spread over top and sides of loaf. Chill at least 30 minutes. May be made a day in advance. Makes 12 to 14 servings.

La Salade de l'Autume

Summary

Yield
8 Servings
SourceSally Blue (1994)
Prep time
20 minutes
Cooking time
5 minutes
Total time
25 minutes

Ingredients

3
kinds mixed greens (up to 4 varieties)
1 c
walnuts (toasted)
1 c
olive oil
1⁄2 c
"Connoisseur Collection" herb vinegar
 
pears or apples
2 T
Dijon mustard
1 T
kosher salt
 
black pepper (to taste)

Instructions

Wash greens and cut into bite-size pieces. Make vinaigrette: Mix vinegar, mustard, salt and pepper. Whisk olive oil in, drop by drop. Dice pears and/or apples. Toast walnuts in 350° for 5 to 8 minutes on rimmed baking sheet.

Rice Salad

Summary

Yield
4 Servings
SourceJoan Redding (1983)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 c
rice
2 c
cold water
1
bay leaf
1 t
salt
1 pn
saffron
1⁄2 c
salad oil
3 T
fresh wine vinegar
 
black pepper (freshly ground)
2⁄3 c
onion (finely chopped)
1⁄3 c
seeded tomato (finely chopped)
1⁄2 c
celery (finely chopped)
1⁄2 c
green pepper (finely chopped)
1⁄3 c
parsley (finely chopped)

Instructions

Combine first five ingredients and bring to a boil. Stir, cover, lower heat. Cook 14 minutes, or until liquid is absorbed. Immediately add salad oil, vinegar, and black pepper. Toss and let cool slightly. Remove bay leaf and add all remaining ingredients. Toss well. Add more oil or vinegar, if needed. Spoon into salad bowl. Decorate with hard-cooked eggs and tomatoes. Serve very cold.

Strawberry-Pineapple Salad

Summary

Yield
8 Servings
SourceMrs. Sheehan (1971)
Prep time
1 hour, 20 minutes
Cooking time
10 minutes
Total time
1 hour, 30 minutes

Ingredients

2 pk
strawberry Jello
2 pk
frozen berries
1 cn
crushed pineapple (9-oz)
1 c
sour cream

Instructions

Dissolve jello in 1 1/2 c. boiling water. Add frozen berries; cool slightly. Then add crushed pineapple. Oil pan slightly. Pour in half of mixture; chill. Fold sour cream into remainder of Jello mixture. Pour over top of first layer.

Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing

Summary

Yield
4 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time
45 minutes
Cooking time
Total time
45 minutes

Ingredients

8
or 12 small beets (medium! )
1⁄3 c
olive oil
1
shallot, finely chopped (large! )
 
Juice of 1 lemon
 
Leaves from about 10 sprigs thyme
3 pn
salt (good)
10
fresh black pepper grinds (grinds)
1 bn
watercress (large)
4 T
cold goat cheese

Instructions

Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.

For the dressing, whisk together olive oil, shallot, half the lemon juice, thyme, salt and pepper. Set aside. While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress over some paper towels to dry.

When the beets are cool enough to handle, use a paring knife to peel off the beets’ skins. Cut the beets into quarters lengthwise and then those pieces in half crosswise. Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing. Spread the watercress on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately. 

Broccoli Salad II

Summary

Yield
6 Servings
SourceDaphne Hsueh (1973)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1 bn
broccoli
5
radishes
 
Salad dressing (any kind, except Italian or oil and vinegar is recommended)
 
Salt and pepper (to taste)

Instructions

Wash and slice radishes into thin slices. Peel off outer skin of broccoli stalk and wash. Fill a medium-size pot half full with water and bring to a boil. Submerge broccoli in water and let boil in medium heat for 3 minutes. Drain and rinse in cold water; drain again. Cut broccoli into flowerets and 2-inch pieces. Mix with radishes, salt and pepper and toss with salad dressing.

5-Cup Salad

Summary

Yield
4 Servings
SourceBeverly Ervine (1982)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1 cn
pineapple tidbits or chunks (15 1/4-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
Shredded coconut
1 c
miniature marshmallows
1 pk
sour cream or plain yogurt (8-oz)

Instructions

Mix all ingredients together. Refrigerate overnight before serving. Serves 4 to 5.

Tuna Molded Salad

Summary

Yield
12 Servings
SourceHazel Sheahan (1974)
Prep time
3 hours
Cooking time
15 minutes
Total time
3 hours, 15 minutes

Ingredients

2 pk
lemon jello (3-oz)
2 c
boiling water
2 T
white vinegar
2 c
Hellmann's mayonnaise
5
hard-cooked eggs (chopped)
1⁄2 c
sweet pickle relish
2 c
celery (chopped)
1⁄4 c
stuffed green olives (sliced)
1 cn
water-packed tuna (13-oz)

Instructions

Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.

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