Salads

Sandra Lee’s Grilled Tomato Salad

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 minutes

Ingredients

1 pt
yellow cherry tomatoes
1⁄4 c
French vinaigrette salad dressing
1⁄4 c
feta cheese, crumbled
2
green onions, sliced
1
head endive

Instructions

Preheat grill to medium-high. Thread tomatoes onto skewers. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred. In a medium bowl, combine tomatoes, feta cheese, green onions and remaining dressing.

Arrange endive leaves around serving platter in a flower petal pattern, with one end of each leaf touching in the center. Mound the tomato mixture in the center of the plate.

Broccoli & Raisin Salad

Summary

Yield
6 Servings
SourceMarcia Baum (1988)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 c
Salad dressing
1 c
mayonnaise
3⁄4 c
sugar
1⁄3 c
vinegar
1 bn
broccoli (bite-size pieces)
1 lb
crisp fried bacon (bite-size pieces, drain very well)
1
head cauliflower (bite-size pieces)
2
onions (chopped fine)
 
nuts (chopped, to taste)
1 pk
raisins ( 8-oz)

Instructions

Combine first four ingredients for dressing; mix well and set aside. Combine remaining ingredients for salad. Add dressing, toss and serve.

Frozen Cranberry Salad

Summary

Yield
4 Servings
SourceMrs. Weideman (1970)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1 cn
whole cranberry sauce
1 cn
crushed pineapple (8- or 9-oz can)
1 c
sour cream

Instructions

Mix together all ingredients. Put in refrigerator tray and freeze. Remove from freezer about 20 minutes before serving so it won’t be too hard. Serve on lettuce leaf.

Westwood Salad Dressing

Summary

Yield
20 Servings
SourceDebby Myers (1980)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

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

Instructions

Put all ingredients in blender. Makes 1 quart.

Hot Chinese Chicken Salad

Summary

Yield
4 Servings
SourceBev Rhodes (1978)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4
chicken breasts (skinned, boned, cut into 1-inch pieces)
1⁄4 c
cornstarch
 
vegetable oil
1 cn
chicken broth (10 3/4-oz can )
1⁄8 t
garlic powder
1
ripe tomato (large, cut into chunks)
1⁄3 c
water chestnuts (sliced)
1 cn
sliced mushrooms (4-oz can, drained)
1 c
green onion (coarsely chopped)
1 c
celery (slant-sliced )
1⁄4 c
soy sauce
1 c
Lettuce (finely shredded, optional)
 
rice

Instructions

Roll chicken in cornstarch. In skillet, heat small amount of oil over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add 1 can chicken broth. Simmer while preparing vegetables. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes, or until vegetables are tender crisp. Lightly toss with lettuce, if desired. Serve hot with rice.

Best Ever Coleslaw

Summary

Yield
8 Servings
SourceChristine Minx (2002)
Prep time
2 hours
Cooking time
Total time
2 hours

Ingredients

1
bag cabbage/carrot coleslaw mix
2 T
onion (very finely minced)
1⁄3 c
sugar (or more if you like it sweeter)
1⁄2 t
salt
1⁄8 t
pepper
1⁄2 t
celery seed
1⁄4 c
milk
1⁄2 c
mayonnaise (regular or lowfat)
1⁄4 c
buttermilk (regular or lowfat)
1 1⁄2 T
white vinegar
2 1⁄2 T
lemon juice

Instructions

In large bowl, combine cabbage/carrot mix and onion. In separate smaller bowl, make dressing by combining sugar, salt, pepper, celery seed, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Pour dressing over cabbage mixture and stir to coat. Cover and refrigerate for at least 2 hours, then stir before serving. If you like a drier coleslaw, before stirring, drain off some of the dressing that collects at the bottom of the bowl after refrigeration.

Cherry Coke Jello Mold

Summary

Yield
12 Servings
SourceMary Hayes (2002)
Prep time
1 hour, 30 minutes
Cooking time
20 minutes
Total time
1 hour, 50 minutes

Ingredients

1 cn
Bing cherries (dark and seedless, undrained)
2 pk
cherry Jello (small)
1 c
crushed pineapple (drained)
1 c
sugar
1⁄2 c
water
1 cn
Coca-Cola (12-oz)
1⁄2 c
nuts (chopped)

Instructions

Cook cherries with liquid, sugar and water until sugar dissolves. Add Jello; cook until it dissolves. Let cool. Add Coca-Cola, pineapple and nuts. Pour into a 9 x 13-inch pan.

Winter Salad

Summary

Yield
8 Servings
SourceSharon Hammond (1999)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

3⁄4 c
olive oil
3 T
lemon juice
3 T
sherry wine vinegar
1 T
Dijon-style mustard
1⁄8 t
salt
1⁄8 t
pepper
8 c
mixed greens (such as spinach leaves, red leaf lettuce, Boston or Bibb lettuce, torn radicchio, Belgian endive and watercress)
1
red apple (medium, sliced)
2
crisp apples (such as Fuji, Braeburn or York, thinly sliced)
 
toasted pecan halves
 
Crumbled blue cheese
 
dried cranberries or pomegranate seed

Instructions

In a screw-top jar, combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover and shake well. Chill until serving time. Arrange desired greens on 8 salad plates. Top with onions, apples, pecan halves, cheese and dried cranberries or pomegranate seed. Pass dressing.

Quick Artichoke Pasta Salad

Summary

Yield
4 Servings
SourceDebbie Ferguson (1981)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

4 oz
salad macaroni
 
boiling salted water
1
jar marinated artichoke hearts (up to 2 6-oz jars )
1⁄4 lb
mushrooms (whole, small )
2
tomatoes (medium, seeded and cut into bite-size pieces)
1
ripe olives (up to 2 c, medium size, pitted)
 
Salt and pepper

Instructions

Following package directions, cook macaroni in a large kettle of boiling salted water until tender. Drain, rinse with cold water; drain again. Turn into a large bowl. Combine artichokes and their liquid, mushrooms, tomatoes and olives. Add mixture to cooked macaroni and toss gently. Cover and refrigerate for at least 4 hours, or until next day. Before serving, season with salt and pepper to taste. Makes 4 to 6 servings.

Red Raspberry Salad

Summary

Yield
8 Servings
SourceRuth Browning (1980)
Prep time
1 hour
Cooking time
15 minutes
Total time
1 hour, 15 minutes

Ingredients

2 cn
applesauce (No. 2)
2
7-Up bottles (12-oz)
2 pk
raspberry Jello (small)

Instructions

Heat applesauce. Add Jello and stir until dissolved. Cool. Stir in 7-Up. Pour into a 2-quart mold that has been rinsed in cold water. Chill. Unmold on greens. Serve.

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