Salads

Tabouli/Cracked Wheat Salad

Summary

Yield
4 Servings
SourceLaura Griffin (1995)
Prep time1 hour, 20 minutes
Cooking time
Total time1 hour, 20 minutes

Ingredients

2 c
cracked wheat (bulgur)
4
tomatoes (chopped, large)
2 bn
scallions ( finely chopped, about 1 c)
2
cucumbers (small, peeled and chopped)
 
Juice of 2 lemons (about 6 T)
1 t
salt
6 T
fresh parsley (chopped)
3 T
fresh mint (chopped, or 1 T dried mint)
6
leaves romaine lettuce
1⁄2 c
olive oil

Instructions

Place cracked wheat in a colander and rinse under cold running water. Squeeze with your hands to remove excess water and drain 1 hour. In a large mixing bowl, combine cracked wheat with all remaining ingredients except lettuce. Line a salad bowl with lettuce leaves and add cracked wheat mixture. Chill before serving. Serves 4 to 6.

Raspberry Jello Salad

Summary

Yield
8 Servings
SourceCele Claffey (1972)
Prep time8 hours
Cooking time10 minutes
Total time8 hours, 10 minutes

Ingredients

2 pk
red raspberry Jello
2 pk
frozen red raspberries
6 oz
cream cheese
1⁄2 c
coffee cream (scant)
2 c
mini marshmallows

Instructions

Dissolve Jello in 2 cups boiling water. Add the 2 packages of frozen raspberries and let set. Mix the remaining ingredients the night before: whip cheese and cream together; stir in marshmallows well. Let sit overnight. May still be slightly runny in the morning. Spread Jello and let sit at least 3 or 4 hours before serving.

Broccoli & Raisin Salad

Summary

Yield
6 Servings
SourceMarcia Baum (1988)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 c
Salad dressing
1 c
mayonnaise
3⁄4 c
sugar
1⁄3 c
vinegar
1 bn
broccoli (bite-size pieces)
1 lb
crisp fried bacon (bite-size pieces, drain very well)
1
head cauliflower (bite-size pieces)
2
onions (chopped fine)
 
nuts (chopped, to taste)
1 pk
raisins ( 8-oz)

Instructions

Combine first four ingredients for dressing; mix well and set aside. Combine remaining ingredients for salad. Add dressing, toss and serve.

Frozen Cranberry Salad

Summary

Yield
4 Servings
SourceMrs. Weideman (1970)
Prep time5 minutes
Cooking time
Total time5 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.

Westwood Salad Dressing

Summary

Yield
20 Servings
SourceDebby Myers (1980)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

2 c
oil
1 c
sugar
2⁄3 c
vinegar
3⁄4 c
catsup
1 1⁄2 T
Worcestershire sauce
1 t
salt
1
onion (medium)

Instructions

Put all ingredients in blender. Makes 1 quart.

Sandra Lee’s Grilled Tomato Salad

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

1 pt
yellow cherry tomatoes
1⁄4 c
French vinaigrette salad dressing
1⁄4 c
feta cheese, crumbled
2
green onions, sliced
1
head endive

Instructions

Preheat grill to medium-high. Thread tomatoes onto skewers. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred. In a medium bowl, combine tomatoes, feta cheese, green onions and remaining dressing.

Arrange endive leaves around serving platter in a flower petal pattern, with one end of each leaf touching in the center. Mound the tomato mixture in the center of the plate.

Best Ever Coleslaw

Summary

Yield
8 Servings
SourceChristine Minx (2002)
Prep time2 hours
Cooking time
Total time2 hours

Ingredients

1
bag cabbage/carrot coleslaw mix
2 T
onion (very finely minced)
1⁄3 c
sugar (or more if you like it sweeter)
1⁄2 t
salt
1⁄8 t
pepper
1⁄2 t
celery seed
1⁄4 c
milk
1⁄2 c
mayonnaise (regular or lowfat)
1⁄4 c
buttermilk (regular or lowfat)
1 1⁄2 T
white vinegar
2 1⁄2 T
lemon juice

Instructions

In large bowl, combine cabbage/carrot mix and onion. In separate smaller bowl, make dressing by combining sugar, salt, pepper, celery seed, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Pour dressing over cabbage mixture and stir to coat. Cover and refrigerate for at least 2 hours, then stir before serving. If you like a drier coleslaw, before stirring, drain off some of the dressing that collects at the bottom of the bowl after refrigeration.

Cherry Coke Jello Mold

Summary

Yield
12 Servings
SourceMary Hayes (2002)
Prep time1 hour, 30 minutes
Cooking time20 minutes
Total time1 hour, 50 minutes

Ingredients

1 cn
Bing cherries (dark and seedless, undrained)
2 pk
cherry Jello (small)
1 c
crushed pineapple (drained)
1 c
sugar
1⁄2 c
water
1 cn
Coca-Cola (12-oz)
1⁄2 c
nuts (chopped)

Instructions

Cook cherries with liquid, sugar and water until sugar dissolves. Add Jello; cook until it dissolves. Let cool. Add Coca-Cola, pineapple and nuts. Pour into a 9 x 13-inch pan.

Hot Chinese Chicken Salad

Summary

Yield
4 Servings
SourceBev Rhodes (1978)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

4
chicken breasts (skinned, boned, cut into 1-inch pieces)
1⁄4 c
cornstarch
 
vegetable oil
1 cn
chicken broth (10 3/4-oz can )
1⁄8 t
garlic powder
1
ripe tomato (large, cut into chunks)
1⁄3 c
water chestnuts (sliced)
1 cn
sliced mushrooms (4-oz can, drained)
1 c
green onion (coarsely chopped)
1 c
celery (slant-sliced )
1⁄4 c
soy sauce
1 c
Lettuce (finely shredded, optional)
 
rice

Instructions

Roll chicken in cornstarch. In skillet, heat small amount of oil over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add 1 can chicken broth. Simmer while preparing vegetables. Add next 5 ingredients. Stir in soy sauce. Cover; reduce heat and cook 5 minutes, or until vegetables are tender crisp. Lightly toss with lettuce, if desired. Serve hot with rice.

Winter Salad

Summary

Yield
8 Servings
SourceSharon Hammond (1999)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

3⁄4 c
olive oil
3 T
lemon juice
3 T
sherry wine vinegar
1 T
Dijon-style mustard
1⁄8 t
salt
1⁄8 t
pepper
8 c
mixed greens (such as spinach leaves, red leaf lettuce, Boston or Bibb lettuce, torn radicchio, Belgian endive and watercress)
1
red apple (medium, sliced)
2
crisp apples (such as Fuji, Braeburn or York, thinly sliced)
 
toasted pecan halves
 
Crumbled blue cheese
 
dried cranberries or pomegranate seed

Instructions

In a screw-top jar, combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover and shake well. Chill until serving time. Arrange desired greens on 8 salad plates. Top with onions, apples, pecan halves, cheese and dried cranberries or pomegranate seed. Pass dressing.

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