Salads

Mandarin Salad

Summary

Yield
6 Servings
SourceHeather Phalen (1990)
Prep time
2 hours, 10 minutes
Cooking time
Total time
2 hours, 10 minutes

Ingredients

1⁄4 c
vegetable oil
2 T
wine vinegar
1 T
sugar
1⁄2 t
dry mustard
1⁄2 t
salt
1 clv
garlic (split in half)
1 ds
pepper
1 lb
spinach (torn in bite-size pieces)
1 cn
mandarin oranges (well drained)
1⁄2 c
walnut pieces
1
Bermuda onion (thinly sliced)

Instructions

Combine first 7 ingredients and let stand at least 2 hours to make the dressing. Toss remaining ingredients for salad ingredients. Remove garlic pieces from dressing and toss with salad ingredients.

Holiday Waldorf Salad

Summary

Yield
4 Servings
SourceEstelle Scott (1997)
Prep time
1 hour, 10 minutes
Cooking time
Total time
1 hour, 10 minutes

Ingredients

4
celery stalks (sliced or diced)
 
Miracle Whip Lite (to thoroughly moisten)
4
apples (cored and diced)
1 c
pecan pieces
1 cn
mandarin oranges
2
green onions (sliced crosswise)
1⁄2 c
whole cranberry sauce

Instructions

Clean and cut up fruit, celery and onion. Mix with Miracle Whip Light, cranberry sauce and pecan pieces. Chill at least 1 hour to let flavors blend. Serve in lettuce cups. May be prepared a day in advance.

Cranberry Waldorf Salad

Summary

Yield
6 Servings
SourceBarbara Apel (1996)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 pk
fresh cranberries
3 c
miniature marshmallows
3⁄4 c
sugar
2 c
tart apples (diced, unpared)
1 c
seedless grapes
1⁄2 c
nuts (walnuts or pecans)
1⁄4 t
salt
1 c
whipping cream (whipped)

Instructions

Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream and chill.

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.

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.

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.

Christmas Candle Salad

Summary

Yield
1 Servings
SourceMrs. Browning (1971)
Prep time
10 minutes
Cooking time
Total time
10 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!

Ensalada de Nochebuena (Christmas Eve Salad)

Summary

Yield
12 Servings
SourceDr. Ruth Browning (1989)
Prep time
25 minutes
Cooking time
Total time
25 minutes

Ingredients

4
oranges (cut in thin rounds with peel, seeded)
8
apples (cored and cut in thin rounds with peel)
4
limes (cut in thin rounds with peel, seeded)
4
bananas (peeled and sliced diagonally)
1 c
canned sliced beets with liquid
4
water chestnuts (sliced thin)
1⁄2 c
sugar
1 t
salt
3 T
lemon juice
2
heads lettuce (large, shredded)
4
radishes (2 cut in thin slices, 2 cut in thin strips)
1 c
roasted peanuts

Instructions

Arrange cut fruit, drained beets and water chestnuts in a bowl. Strain beet juice; mix with sugar, salt and lemon juice. Pour mixture over fruits and vegetables in the bowl; marinate for 10 minutes. Drain fruit carefully. Place shredded lettuce on large platter or silver tray. Arrange fruits and vegetables artistically on lettuce bed. Garnish with radishes and peanuts.

Adapted from the Cookbook of the United Nations.

Orzo Pasta Salad

Summary

Yield
4 Servings
SourceDiane Merkle (1998)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Ingredients

2 c
orzo pasta
 
chicken broth
 
fresh parsley (cut in sm. pieces)
 
pine nuts (toasted)
2 t
oil
2 clv
garlic

Instructions

Cook 2 cups orzo pasta in chicken broth. In a skillet, heat 2 teaspoons of oil with 2 buds of garlic. Once hot, remove the garlic buds. Mix the pasta, oil, parsley and toasted pine nuts. Serve cold.

Summer's Best Pasta Salad

Summary

Yield
10 Servings
SourceGale McLinn (2001)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

10 oz
rotini pasta (twists)
3 lb
tomatoes (seeded and coarsely chopped)
4 sli
bacon (cooked and crumbled)
4 c
mixed salad greens
2⁄3 c
low-fat mayonnaise
1⁄2 c
reduced-fat sour cream
2 T
Dijon mustard
2 t
sugar
1 T
cider vinegar
1⁄2 t
salt
1⁄2 t
pepper

Instructions

Cook pasta according to directions, but without using salt or oil. Drain and rinse with cold water. Place in a large serving bowl. Add tomatoes, bacon and salad greens. In a small bowl, combine mayonnaise, sour cream, mustard, sugar, vinegar, salt and pepper; mix well. Spoon over pasta mixture and toss gently to coat.

Variation: Use only 3 cups of salad greens and add 1 cup raw broccoli flowerets

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