Salads

Marinated Vegetable Salad

Summary

Yield
8 cups
SourceJulie Whitt, Main Library (2007)
Prep time
15 minutes
Cooking time
Total time
15 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 time
20 minutes
Cooking time
Total time
20 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 time
1 hour, 40 minutes
Cooking time
Total time
1 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 time
5 minutes
Cooking time
Total time
5 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 time
10 minutes
Cooking time
30 minutes
Total time
40 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 time
4 hours
Cooking time
Total time
4 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 time
4 hours
Cooking time
Total time
4 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.

Layered Salad II

Summary

Yield
12 Servings
SourceHeather Phalen (1980)
Prep time
8 hours, 20 minutes
Cooking time
Total time
8 hours, 20 minutes

Ingredients

4 c
Iceberg lettuce (1 head, chopped)
1 c
celery (chopped)
1⁄2 c
green onions (chopped)
1⁄2 c
green pepper (chopped)
1 pk
frozen green peas (10-oz, cooked, drained and cooled)
2 1⁄2 c
diced chicken (diced)
1 cn
water chestnuts (8-oz, drained and sliced)
1 1⁄2 c
mayonnaise
3⁄4 c
Parmesan cheese (grated)
1 lb
bacon (fried crisp and crumbled)

Instructions

In a 9 x 13-inch pan, layer all ingredients, beginning with lettuce and ending with bacon. Cover and refrigerate 8 hours. Cut into squares to serve.

Tabouli/Cracked Wheat Salad

Summary

Yield
4 Servings
SourceLaura Griffin (1995)
Prep time
1 hour, 20 minutes
Cooking time
Total time
1 hour, 20 minutes

Ingredients

2 c
cracked wheat (bulgur)
4
tomatoes (chopped, large)
2 bn
scallions ( finely chopped, about 1 c)
2
cucumbers (small, peeled and chopped)
 
Juice of 2 lemons (about 6 T)
1 t
salt
6 T
fresh parsley (chopped)
3 T
fresh mint (chopped, or 1 T dried mint)
6
leaves romaine lettuce
1⁄2 c
olive oil

Instructions

Place cracked wheat in a colander and rinse under cold running water. Squeeze with your hands to remove excess water and drain 1 hour. In a large mixing bowl, combine cracked wheat with all remaining ingredients except lettuce. Line a salad bowl with lettuce leaves and add cracked wheat mixture. Chill before serving. Serves 4 to 6.

Raspberry Jello Salad

Summary

Yield
8 Servings
SourceCele Claffey (1972)
Prep time
8 hours
Cooking time
10 minutes
Total time
8 hours, 10 minutes

Ingredients

2 pk
red raspberry Jello
2 pk
frozen red raspberries
6 oz
cream cheese
1⁄2 c
coffee cream (scant)
2 c
mini marshmallows

Instructions

Dissolve Jello in 2 cups boiling water. Add the 2 packages of frozen raspberries and let set. Mix the remaining ingredients the night before: whip cheese and cream together; stir in marshmallows well. Let sit overnight. May still be slightly runny in the morning. Spread Jello and let sit at least 3 or 4 hours before serving.

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