Salads

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.

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!

Friends Luncheon Chicken Salad (Tuna, Turkey, Etc.)

Summary

Yield
4 Servings
SourceAlice Larrimer (1978)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

1⁄2 c
salad oil
1⁄4 c
vinegar
1⁄4 c
sugar
2 t
salt
1 t
Accent
1⁄2 t
pepper
1
head lettuce (up to 1 1/2 heads)
3
halves chicken breasts (up to 4)
1 cn
Chinese noodles
1 pk
slivered almonds
1⁄4 c
sesame seed (brown)
1 pk
poppy seed (as desired)
3
green onions

Instructions

4 to 6 servings. Mix first six ingredients into dressing. Toss all other ingredients with dressing just before serving.

Corn & Black Bean Salad

Summary

Yield
4 Servings
SourceChristine Minx (1999)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1
onion (small, chopped)
1 T
olive oil
1 cn
black beans (drained and rinsed)
1
box frozen corn (without sauce, partially thawed)
1 cn
chopped green chilies
1 t
ground cumin
2 T
chopped fresh cilantro (or 1 t ground coriander seed)
1⁄2 t
salt
1⁄4 t
black pepper
1⁄8 t
dried red pepper flakes (optional)

Instructions

In deep skillet, sauté onion in olive oil over medium-high heat until soft. Add remaining ingredients and mix well. Heat until warmed through, about 12 minutes. Spices can be increased if you like your food zestier.

Gelatin Christmas Loaf

Summary

Yield
12 Servings
SourceBev Rhodes (1982)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 pk
lime Jello (3-oz)
1 pk
raspberry Jello (3-oz)
1 cn
applesauce (15-oz)
18
graham crackers (double)
1
Dream Whip
3 T
confectioners' sugar
1⁄4 t
almond extract

Instructions

Place lime and raspberry Jello in separate bowls; add 1/2 can of applesauce to each and stir until blended. Place 2 double graham crackers, end to end, on a platter; spread with 1/4 cup lime Jello mixture. Top with one layer of crackers and 1/4 cup raspberry Jello. Continue layering, ending with crackers. Prepare Dream Whip according to package directions omitting the vanilla and adding sugar and almond extract before beating. Spread over top and sides of loaf. Chill at least 30 minutes. May be made a day in advance. Makes 12 to 14 servings.

La Salade de l'Autume

Summary

Yield
8 Servings
SourceSally Blue (1994)
Prep time20 minutes
Cooking time5 minutes
Total time25 minutes

Ingredients

3
kinds mixed greens (up to 4 varieties)
1 c
walnuts (toasted)
1 c
olive oil
1⁄2 c
"Connoisseur Collection" herb vinegar
 
pears or apples
2 T
Dijon mustard
1 T
kosher salt
 
black pepper (to taste)

Instructions

Wash greens and cut into bite-size pieces. Make vinaigrette: Mix vinegar, mustard, salt and pepper. Whisk olive oil in, drop by drop. Dice pears and/or apples. Toast walnuts in 350° for 5 to 8 minutes on rimmed baking sheet.

Rice Salad

Summary

Yield
4 Servings
SourceJoan Redding (1983)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 c
rice
2 c
cold water
1
bay leaf
1 t
salt
1 pn
saffron
1⁄2 c
salad oil
3 T
fresh wine vinegar
 
black pepper (freshly ground)
2⁄3 c
onion (finely chopped)
1⁄3 c
seeded tomato (finely chopped)
1⁄2 c
celery (finely chopped)
1⁄2 c
green pepper (finely chopped)
1⁄3 c
parsley (finely chopped)

Instructions

Combine first five ingredients and bring to a boil. Stir, cover, lower heat. Cook 14 minutes, or until liquid is absorbed. Immediately add salad oil, vinegar, and black pepper. Toss and let cool slightly. Remove bay leaf and add all remaining ingredients. Toss well. Add more oil or vinegar, if needed. Spoon into salad bowl. Decorate with hard-cooked eggs and tomatoes. Serve very cold.

Strawberry-Pineapple Salad

Summary

Yield
8 Servings
SourceMrs. Sheehan (1971)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

2 pk
strawberry Jello
2 pk
frozen berries
1 cn
crushed pineapple (9-oz)
1 c
sour cream

Instructions

Dissolve jello in 1 1/2 c. boiling water. Add frozen berries; cool slightly. Then add crushed pineapple. Oil pan slightly. Pour in half of mixture; chill. Fold sour cream into remainder of Jello mixture. Pour over top of first layer.

Tuna Molded Salad

Summary

Yield
12 Servings
SourceHazel Sheahan (1974)
Prep time3 hours
Cooking time15 minutes
Total time3 hours, 15 minutes

Ingredients

2 pk
lemon jello (3-oz)
2 c
boiling water
2 T
white vinegar
2 c
Hellmann's mayonnaise
5
hard-cooked eggs (chopped)
1⁄2 c
sweet pickle relish
2 c
celery (chopped)
1⁄4 c
stuffed green olives (sliced)
1 cn
water-packed tuna (13-oz)

Instructions

Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.

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