Salads

Friends Luncheon Chicken Salad for 75

Summary

Yield
75 Servings
SourceAlice Larrimer (1978)
Prep time1 hour
Cooking time
Total time1 hour

Ingredients

5 c
salad oil
2 1⁄2 c
vinegar
2 1⁄2 c
sugar
1⁄4 c
salt
1⁄8 c
Accent
1⁄16 c
pepper
10 lb
Lettuce
32
chicken breasts
8 cn
Chinese noodles
8 pk
slivered almonds
2 c
sesame seed (brown)
1 pk
poppy seed
30
green onions

Instructions

Mix first six ingredients into dressing. Toss all other ingredients in trash bag with dressing just before serving.

Black Bean & Rice Salad

Summary

Yield
6 Servings
SourceDiane Bare (1996)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

2 cn
black beans (16-oz, drained and rinsed)
1 c
cooked rice
1⁄2 c
red onion (chopped)
2
roma tomatoes (seeded and chopped)
1⁄4 c
cilantro (chopped)
1⁄4 c
olive oil
1⁄4 c
fresh lime juice
 
Salt and pepper (to taste)

Instructions

In mixing bowl, combine beans, rice, onions, tomatoes and cilantro. Add oil and lime juice; toss well to combine. Add salt and pepper to taste. Cover and refrigerate several hours or overnight.

Christmas Jello Layer

Summary

Yield
8 Servings
SourceMary Schluep (1977)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

1 pk
lime Jello
1 pk
cherry Jello
1 c
chopped celery
1⁄2 c
fruit cocktail

Instructions

Make lime Jello according to package directions. Chill 1/2 hour. Mix together celery and fruit cocktail and pour over lime Jello. Chill until firm. Make cherry Jello according to package directions. Allow to cool for a few minutes before pouring over lime layer. Chill until firm. Top with whipped cream. 

Layered Salad I

Summary

Yield
4 Servings
SourceMarion Grasso (1976)
Prep time6 hours, 20 minutes
Cooking time
Total time6 hours, 20 minutes

Ingredients

1
head of lettuce
1 c
celery (chopped)
1 c
green pepper (chopped)
1 c
red onion (chopped)
1 pk
frozen peas (cooked but firm)
1 pt
Miracle Whip
10 oz
sharp cheddar cheese (shredded)
8 sli
bacon (fried and crumbled)

Instructions

Place ingredients, except bacon, in layers in a large bowl. Cover tightly and refriger- ate for 6 hours or longer. Add bacon when serving.

Festive Corn Bread Salad

Summary

Yield
10 Servings
SourceTerri McKeown (1996)
Prep time25 minutes
Cooking time
Total time25 minutes

Ingredients

5 c
cubed corn bread (or 6 corn bread muffins)
3 c
fresh tomatoes (diced)
1 c
sweet onion (diced)
1 c
green pepper (diced)
1 lb
bacon (sliced, cooked and crumbled)
1⁄4 c
sweet pickle relish
1 c
mayonnaise
1⁄4 c
sweet pickle juice
 
Parmesan cheese (shredded)

Instructions

Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.

From Taste of Home magazine, October/November ‘95.

Raspberry Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1973)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

2 pk
raspberry Jello
2 c
boiling water
2 pk
frozen raspberries
 
sour cream

Instructions

Add into hot water 2 packages frozen raspberries or strawberries. Stir until berries are thawed. Divide and put half in a 9 x 13-inch pan. Refrigerate to set. When firmly set, spread with homogenized sour cream. When the remaining half jells to a semi-solid, spoon it over sour cream. Set in refrigerator and chill until firmly set. Cut in squares.

Marinated Vegetable Salad

Summary

Yield
8 cups
SourceJulie Whitt, Main Library (2007)
Prep time15 minutes
Cooking time
Total time15 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 time20 minutes
Cooking time
Total time20 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 time1 hour, 40 minutes
Cooking time
Total time1 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 time5 minutes
Cooking time
Total time5 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.

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