Salads

Christmas Ribbon Salad

Summary

Yield
10 Servings
SourcePaul Haught (1991)
Prep time2 hours
Cooking time
Total time2 hours

Ingredients

2 pk
cherry gelatin (3-oz)
2 c
boiling water
1 pk
frozen strawberries (10-oz)
1 1⁄2 c
crushed pineapple
1 pt
sour cream (or whipped cream)

Instructions

Dissolve 2 package cherry gelatin with 2 cups boiling water. Add frozen strawberries and crushed pineapple. Pour half the mixture into a 9-inch square pan. Chill until firm, keeping remainder of gelatin mixture at room temperature so it will not congeal. When first layer is firm, spread with 1 pint of sour cream. Carefully spoon on remainder of gelatin mixture to make a layer. Chill until firm. Cut into squares to serve. (Can use whipped cream at room temperature instead of sour cream.)

Chicken Salad a la Russe

Summary

Yield
4 Servings
SourceMary Ellen Jenkins (1989)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2
chicken breasts (large, skinned and boned)
1
bottle Russian light dressing (8-oz)
1⁄4 t
salt
1
head iceberg lettuce (small)
6 oz
Swiss or Jarlsberg cheese (cubed)
4
plum tomatoes (cut into wedges)
2
avocados (medium, thinly sliced)
1⁄2 c
walnuts
1⁄4 c
pine nuts or pecans

Instructions

About 20 minutes before serving: Cut chicken breasts into bite-sized pieces. In 10-inch skillet over high heat, heat Russian dressing and salt to boiling. Stir in chicken pieces; heat to boiling. Reduce heat to medium. Cook 10 minutes, or until chicken is fork-tender, stirring occasionally. Meanwhile, cut lettuce into chunks; use to line 4 dinner plates or a large bowl. Top with cheese, tomato wedges and avocado slices. When chicken is done, top salad with hot chicken mixture; sprinkle with nuts. About 835 calories per serving.

Southwest Salad with Black Beans & Corn

Summary

Yield
6 Servings
SourceSally Blue (1993)
Prep time1 hour
Cooking time1 hour, 15 minutes
Total time2 hours, 15 minutes

Ingredients

2 c
dried black beans
2 c
cooked corn
2 clv
garlic (up to 3, finely minced)
1⁄2 c
red onion (heaping, well-minced )
1
red bell pepper (minced)
1 t
salt
1⁄2 c
olive oil (plus 1 to 2 T for the tortillas)
1⁄2 c
fresh lime juice (3 to 4 limes)
2 t
whole cumin seed (up to 3 t)
1⁄2 c
fresh cilantro (minced)
1⁄2 c
fresh parsley (minced)
1 t
crushed red pepper (adjust this to your taste)
 
freshly ground black pepper (moderate amount)
3
corn tortillas (up to 4)

Instructions

Soak the beans for at least 4 hours, but preferably overnight. Drain off any excess soaking water, place the soaked beans in a kettle and cover with fresh water. Bring just to a boil, then cover and turn the heat way down. Cook at very slow simmer with no agitation in the water until the beans are tender. This should take 1 1/4 to 1 1/2 hours. Check intermittently to be sure there is enough water. Add more if necessary. When the beans are cooked, drain them well. Then rinse them thoroughly in cold water and drain them well again. In a large bowl, combine beans, cooked corn, minced garlic, red onion, bell pepper, salt, 1/2 cup olive oil and lime juice. Roast the whole cumin seed, either in a cast-iron skillet over medium heat, stirring for several minutes, or very carefully in a toaster oven. Add the toasted seeds to the salad, along with the cilantro, parsley and red and black peppers and mix thoroughly but gently. Lightly brush both sides of each tortilla with olive oil and cut the tortillas into strips approximately 1/4 inch wide and 11/2 inches long. Cook the strips slightly by toasting them in a 350 degree oven or a toaster oven for only about 2 minutes, or in a heavy skillet over medium heat for 2 to 3 minutes. Ideally, they should be partly crispy and partly chewy. Stir these into the salad shortly before serving, or, if you prefer, scatter them on top as a garnish. Preparation time: 1 1/4 to 1 1/2 hours to cook the soaked beans, 40 minutes after that. Yield: 6 to 8 servings. This salad keeps extremely well (up to 5 days or more) if kept in a tightly covered container in the refrigerator. If you are making it a day or two in advance of serving, leave out the fresh cilantro and parsley until a few hours before serving. Also, prepare the tortilla strips as close to serving time as possible.

Strawberry Salad

Summary

Yield
8 Servings
SourceMarty Prass (1990)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

2 pk
strawberry Jello (small pks, or 1 large pk)
1 c
boiling water
1 cn
crushed pineapple (large, drained)
2
bananas (up to 3, mashed)
1⁄2 c
nuts (chopped, optional)
2 pk
frozen strawberries (10-oz pks, thawed)

Instructions

Boil water and mix with Jello. Add everything; mix well and chill until set, or mix all of the above ingredients and chill half of mixture. Once firm, spread 1/2 pint of sour cream over the top. Then pour reserved half of mixture over sour cream. Chill until set.

Quick & Classy Salad

Summary

Yield
1 Servings
SourceBonnie DeWitt (2000)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

 
mixed salad greens (rinsed and dried)
 
vinaigrette dressing (such as balsamic or red wine vinegar dressing)
 
dried cherries
 
pecans or other nuts (chopped)
 
tomatoes (chopped)

Instructions

Fill a bowl with greens and add cherries, pecans and tomatoes. Top with the dressing.

Pistachio Salad

Summary

Yield
1 Servings
SourceMary Hayes (2002)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

1 ct
whipped topping (9-oz)
1
box INSTANT pistachio pudding
1 cn
crushed pineapple and juice (small)
1 c
miniature marshmallows
1⁄2 c
nuts (chopped)

Instructions

Fold dry pudding into whipped topping. Add remaining ingredients and refrigerate.

Christmas Candle Salad

Summary

Yield
1 Servings
SourceMrs. Browning (1971)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

 
Lettuce (1 leaf)
1 sli
pineapple
1⁄2
banana
1
maraschino cherry

Instructions

Put crisp lettuce leaf on plate. For candle base, use 1 slice of pineapple. For candle, use 1/2 banana. Set it upright in the center of the pineapple slice. For the flame, use 1 maraschino cherry. Fasten it on top of the banana with a toothpick. Then glow with good eating!

Celery-Apple Salad

Summary

Yield
4 Servings
SourceMrs. Browning (1970)
Prep time3 hours
Cooking time25 minutes
Total time3 hours, 25 minutes

Ingredients

1 pk
cherry-flavored gelatin (3-oz)
1 c
hot water
1⁄4 c
red cinnamon candies
1⁄2 c
boiling water
1 c
apples (chopped, pared)
1 c
celery (chopped)
1⁄2 c
California walnuts (chopped)

Instructions

Dissolve gelatin in 1 cup hot water. Add cinnamon candies to 1/2 cup boiling water; stir to dissolve. Add enough water to make 1 cup liquid. Add to dissolved gelatin. Cool until partially set. Add remaining ingredients. Pour into individual molds; chill until firm. Serve on crisp lettuce.

Sweet Potato Salad

Summary

Yield
4 Servings
SourceSue Lense, Main Library (2006)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

2
sweet potatoes or yams
1
green pepper
1
tomato (optional)
1 bn
fresh cilantro, chopped (to taste)
3 clv
garlic, minced
1 ds
cumin
 
juice from one fresh lime
3
green onions (chopped)
2
jalapeño peppers, or hot pepper, minced (to taste)
3
cross-sections fresh ginger, finely chopped
 
Salt to taste
 
Olive oil to taste

Instructions

Boil or microwave sweet potatoes until slightly firm. Chop sweet potatoes, green pepper and tomato into bite-sized pieces. Mix with remaining ingredients and chill.

Broccoli Salad I

Summary

Yield
10 Servings
SourceBev Rhodes (1985)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

2 bn
fresh broccoli
10 sli
bacon (cooked and crumbled)
2⁄3 c
raisins
1⁄2
onion (chopped)
1 c
mayonnaise
1⁄2 c
sugar
2 T
vinegar

Instructions

Wash and cut broccoli into bite-size pieces. Combine broccoli, bacon, raisins and onions. In another bowl, combine mayonnaise, sugar and vinegar. Mix well. Pour dressing over broccoli mixture and toss. Refrigerate 2 hours before serving, toss- ing occasionally.

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