Salads

Sauerkraut Salad

Summary

Yield
4 Servings
SourceMrs. Weideman (1970)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

1 cn
sauerkraut (rinsed and drained, large can)
1⁄4 c
red onion (chopped)
1⁄4 c
celery (chopped)
1⁄4 c
green pepper (chopped)
1 c
sugar
1⁄2 c
salad oil
1⁄4 c
vinegar

Instructions

Mix in order given and let stand overnight in refrigerator. Can stand a week or more. Good with roast beef or ham.

Lemon-Orange Salad

Summary

Yield
12 Servings
SourceJacque Carbiener (1992)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

1 pk
orange Jello (6-oz)
2 1⁄2 c
boiling water
1 cn
crushed pineapple (20-oz, undrained)
1 cn
frozen orange juice concentrate (6-oz, undiluted and thawed)
1 c
cold milk
1 pk
lemon instant pudding (3/4-oz)
1⁄2 pt
whipping cream (whipped)
1 cn
mandarin oranges (drained)

Instructions

Dissolve gelatin in boiling water. Stir in pineapple and orange juice. Pour mixture into a 13 x 9 x 2-inch pan and chill until firm. Combine milk with pudding mix and beat on low speed for 1 to 2 minutes. Fold in whipped cream, spoon over gelatin and garnish with orange sections.

Apple Walnut Salad

Summary

Yield
4 Servings
SourceTerri McKeown, Main Library (2006)
Prep time15 minutes
Cooking time7 minutes
Total time22 minutes

Ingredients

1⁄2 c
walnuts, chopped
1⁄2 c
cranberries
1⁄4 c
balsamic vinegar
1⁄3 c
red onion, chopped
2 T
sugar
1 T
Dijon-style prepared mustard
1 c
vegetable oil
 
Salt and pepper (to taste)
10 c
mixed salad greens (rinsed and dried)
2
apples (cored and sliced thin)
1 c
blue cheese crumbles

Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet in a single layer. Bake 5-7 minutes until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar and mustard. Pureé until smooth. Gradually add oil and season with salt and pepper. In a salad bowl, toss together the greens, apples and enough of the cranberry mixture to coat. Sprinkle with walnuts and blue cheese. Contributed by: 

Spinach & Bean Sprout Salad

Summary

Yield
10 Servings
SourceStephanie Connor (1986)
Prep time40 minutes
Cooking time
Total time40 minutes

Ingredients

1
bag fresh spinach
1 cn
bean sprouts (16-oz, drained)
10 sli
bacon (crisply cooked, crumbled)
3
hard-cooked eggs (chopped)
3⁄4 c
salad oil
1⁄2 c
sugar
1 c
vinegar
1⁄3 c
catsup
1⁄2 t
salt
1 t
Worcestershire sauce

Instructions

Wash and drain spinach. Combine spinach, bean sprouts, crumbled bacon and eggs. Combine oil, sugar, vinegar, catsup, salt and Worcestershire sauce; blend well. Chill salad and dressing separately before serving.

Ensalada de Nochebuena (Christmas Eve Salad)

Summary

Yield
12 Servings
SourceDr. Ruth Browning (1989)
Prep time25 minutes
Cooking time
Total time25 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.

Christmas Olive Wreath

Summary

Yield
10 Servings
SourceMarion Grasso (1973)
Prep time2 hours
Cooking time15 minutes
Total time2 hours, 15 minutes

Ingredients

 
stuffed olives (sliced)
2 pk
lime Jello
1 c
whipped cream
1 cn
crushed pineapple
1⁄2 c
American cheese (grated)
1⁄3 c
nuts (chopped)
1⁄2 c
pimento (chopped)
1⁄2 c
celery (finely chopped)
1⁄4 t
salt

Instructions

Drain pineapple, saving syrup. Heat syrup to boiling and add Jello. Arrange olives in circle in bottom of mold. Add just enough Jello to cover olives and chill until firm. Mix other ingredients and add to remaining Jello. Fold in whipped cream and pour all into mold. Chill until firm.

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.

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.)

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.

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