ASIAN SLAW
Geri Gaither
Ingredients:
1 Tbs. Sugar
3 Tbs. Rice vinegar
1 Tbs. Low sodium soy sauce
2 tsp dark sesame oil
Instructions:
Pour over 4 cups shredded cabbage.
AVACADO JELLO SALAD
Mary Lou Davis
Ingredients:
1 package lime gelatin
½ tsp. salt
1 cup boiling water
1 medium avocado
1 Tbsp. lemon juice
¼ cup diced celery
¼ cup chopped nuts
⅔ cup evaporated milk, partially frozen
Instructions:
1. Add boiling water to gelatin and salt; stir until dissolved.
2. Chill to consistency of unbeaten egg white.
3. Peel and dice avocado; mix lightly with lemon juice.
4. Fold avocado, celery and nuts into gelatin.
5. Whip evaporated milk until stiff.
6. Fold into gelatin mixture, chill until firm.
BROCCOLI SALAD
Moreta Fosner
Ingredients:
½ lb bacon cooked crisp and crumbled
1 small onion
1 cup mayonnaise
¼ cup sugar
2 tbs. Cider Vinegar
Instructions:
Break broccoli into bite size pieces. Place Broccoli, onions and bacon into large bowl. Mix mayonnaise, sugar and vinegar together and pour over broccoli mixture. Mix well and refrigerate for several hours. Stir before serving
Keeps good for several days.
BROCCOLI SALAD
Norma Kuenzli
Ingredients:
1 large head cauliflower
l large broccoli (maybe two)
½ cup raisin (white)
½ cup salted sunflower seeds
½ cup red onions (or green onions) finely chopped
8 slices bacon cooked and crumbled (good even without the bacon)
1 cup mayonnaise
½ cup sugar
2 tbs. Vinegar
Instructions:
Break cauliflower and broccoli into bite size pieces. Mix raisins, sunflower seeds, onions and bacon into cauliflower and broccoli mixture.
Mix mayonnaise, sugar and vinegar together and pour over salad. Mix well and refrigerate for several hours. Keeps good for several days. *Good to make ahead for company dinner!
BROCCOLI/CAULIFLOWER/MUSHROOM SALAD
Flo Edmondson
Ingredients:
Mix together and chill well:
1-2 Heads Broccoli
1-2 Heads Cauliflower
1-2 Jars mushroom caps (drained)
1 bunch of green onions chopped
Dressing – Mix together and serve over vegetable mix
3 Tbs garlic vinegar
3 Tbs Lemon Juice
¾ Cup Oil
3 scant tsp Sugar
2 tsp Salt
¼ tsp pepper
Combine remaining ingredients in bowl and refrigerate overnight.
1 Can crab (fresh even better)
2 cans salad size Shrimp (or fresh)
1 cup chopped Celery
2 Cups Mayonaise
When ready to serve, mix all ingredients together.
CABBAGE CRUNCH SALAD
Ethel Marshall
Ingredients:
¾ cup lightly toasted almonds, chopped
3 Tbsp. sesame seeds, lightly toasted
½ large cabbage, shredded
½ tsp. pepper
1 pkg. chicken flavored Top Ramen noodles, broken
⅓ cup oil
¼ cup red wine vinegar
2 ½ Tbsp. sugar
4 green onions, chopped (stems too)
Instructions:
Combine cabbage and onions and set aside.
Mix together: oil, vinegar, sugar, pepper, and the packet of chicken flavoring found in the Ramen noodle package. Shake well and pour over cabbage and onions. MIX WELL.
Just before you serve the salad, add broken noodles and nuts, and toss again. Enjoy!
CHINESE CHICKEN SALAD
Lorren Webber
Ingredients:
1 head Napa cabbage
1 head lettuce
8 cooked chicken breasts, diced
Celery, diced
Won ton strips (deep-fried in oil)
1 cup oil
½ cup white vinegar
¼ cup lemon juice
1 cup sugar
2 tsp. salt
2 tsp. dry mustard
½ small onion
1 clove garlic
1 tsp. sesame seeds
4 tsp. mayonnaise
Instructions:
Salad: Mix together; cabbage, lettuce and celery. Refrigerate. Top with chicken.
Dressing: Mix together the second grouping of ingredients. Makes 1¾ cups.
Toss salad with dressing and top with won ton strips.
CHINESE CHICKEN SALAD
Micki Bartlett
Ingredients:
1 (3 oz.) pkg. ramen noodles, crushed
1 (16oz.) pkg. shredded coleslaw mix
1 bunch green onions, chopped
10 oz. cashew pieces (optional, but they add nice texture)
2 or 3 chicken breasts (optional)
½ cup white sugar
½ cup vegetable oil
4 Tbs. cider vinegar
3 tsp. soy sauce
Instructions:
1. In a preheated 350° oven, toast the crushed ramen noodles and nuts until golden brown. (Another option is to brown them in the microwave stirring every 30 seconds to perfection). Set aside.
2. Cook chicken breasts until no longer pink. Season the chicken with garlic salt while cooking. Slice chicken breasts into bite-size pieces.
3. In a large bowl, combine the coleslaw, green onions, chicken, toasted ramen noodles and cashews.
4. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve immediately.
Recipe makes 6 servings. Salad does not save well – the dressing wilts the crunchy items if not eaten right away.
CORNED BEEF LUNCHEON SALAD
Geri Gaither
Ingredients:
1 pkg. small lemon jello
½ tsp. salt
1 (12oz.) can corned beef, cut up
½ cup celery, cut up
1 Tbs. chopped onion
1 cup mayonnaise or salad dressing
4 hard boiled eggs
1 small can baby peas
½ cup cubed cucumber
½ cup chopped green olives
¼ cup green pepper
Instructions:
1. Make Jello, add salt and chill until set.
2. Stir in remaining ingredients. Chill until firm.
3. Garnish with unpared cucumber slices.
Serve with deviled eggs.
CRANBERRY FLUFF
Norma Kuenzli
Ingredients:
2 cups raw cranberries, ground
3 cups tiny marshmallows
¾ cup sugar
2 cups diced, unpared apples (tart)
½ cup seedless green grapes
½ cup broken walnuts
1 cup heavy cream, whipped
Instructions:
Combine cranberries, marshmallows, and sugar. Cover and chill overnight. Add apples, grapes, walnuts and a pinch of salt. Fold in whipped cream. Chill.
Especially good at Thanksgiving time.
CRANABERRY JELLO SALAD
Mary Lou Davis
Ingredients:
2 pkgs. Raspberry Jello
2 cups boiling water
1 small carton sour cream
1 can whole cranberries
1 cup nuts
Instructions:
Dissolve jello in hot water. Let stand until cool. Add all the remaining ingredients, when it starts to set, stir real good. Let chill until firm.
FRESH PEA SALAD
Barbara Wright
Ingredients:
1 (10oz.) pkg. frozen peas
½ cup chopped celery
½ cup cubed cheddar cheese
2 Tbs. bacon bits
1/8 cup chopped onion
½ cup red pepper
¼ - ½ cup mayonnaise, to taste
Instructions:
1. Combine all ingredients, mixing in mayonnaise last.
2. Gently toss. Chill.
If desired, garnish with salad dressing before serving. Use as a filling for stuffed tomatoes.
FRUIT SALAD
Hazel Hults
Ingredients:
1 pint cottage cheese
1 medium can fruit cocktail, drained
1 medium size cool whip
1 pkg. Jell-o, strawberry or cherry
Instructions:
Mix together cottage cheese and drained fruit cocktail. Chill.
Mix together Cool Whip and pkg. of Jell-o. Combine Cool Whip mixture with fruit mixture.
HOT CHICKEN SALAD
Lori N. Bergquist
Ingredients:
1 large can cream of chicken soup
1 ½ cup mayo
¼ cup lemon juice
1 whole boiled chicken
1 bag frozen peas
6 cups cooked rice
1 bag sliced almonds
salt and pepper
Instructions:
Boil and debone chicken, set aside. Cook rice, set aside.
Mix together: can of cream of chicken soup, mayo, lemon juice and bag of peas; salt and pepper to taste.
Then mix in chicken and rice. Spread it all into a baking pan and sprinkle top with almonds.
Bake at 400° until golden brown.
ITALIAN FISHERMAN’S SALAD
Hazel Hults
Ingredients:
1 pkg. (1 lb.) thin spaghetti
½ cup chopped green peppers
2 cups thinly sliced celery
10 green onions, tops included
3 boiled eggs, chopped
1 jar (2oz.) pimentos
1 qt. dressing (Hidden Valley or Uncle Dans)
1½ lbs. cooked shrimp, crab or both
Instructions:
Break spaghetti into 1” or smaller size. Cook until just tender. Drain, and while still warm, toss with the peppers, celery, onions, egg, pimentos, and dressing. Chill at least 24 hours.
At serving time, mix in the seafood and chopped almonds. Spoon into a large bowl lined with romaine or lettuce leaves. Sprinkle with slivered almonds.
Makes 12-16 servings.
ORANGE FRUIT SALAD
Flo Edmondson
Ingredients:
1 20 oz can Pineapple chunks (drained)
1 16 oz can Peaches (sliced and drained)
1 11 oz can Mandarin Oranges (drained)
3 Bananas (sliced)
¾ cup Sour Cream
2 Apples (cut up)
1 3 3/4oz Package instant Vanilla Pudding
½ cup milk
1/3 cup Frozen Orange Juice Concentrate
Mix all ingredients, except Bananas, and chill. Add bananas just before serving.
Preparation:
Place cut up chicken pieces in 9x12 baking dish
Mix preserves, soup and dressing together. Pour over chicken.
Bake @ 350 for 1 ½ hours or until tender.
ORANGE TAPIOCA SALAD
Marie Stanley
Ingredients:
3 cups water
1 pkg. (3oz.) orange gelatin
1 pkg. (3.4oz.) instant vanilla pudding mix
1 pkg. (3 oz.) tapioca pudding mix
1 can (15oz.) mandarin oranges, drained
1 can (8oz.) crushed pineapple, drained
1 carton (8oz.) frozen whipped topping, thawed
Instructions:
1. In a saucepan, bring water to a boil.
2. Whisk in gelatin and pudding mixes.
3. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely.
4. Fold in oranges, pineapple and whipped topping.
5. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Yield: 12-14 servings.
PRINCESS FRUIT SALAD
Lorrene Webber
Ingredients:
1 can (20 oz.) crushed pineapple or fruit cocktail
Small pkg. vanilla instant pudding
2 cups buttermilk
8 oz. Cool Whip
½ cup nuts
1 cup graham cracker crumbs
Instructions:
Drain well and set aside the canned fruit. Combine instant pudding and buttermilk, mix according to directions on the box. Add the fruit, Cool Whip and nuts. Sprinkle the top with graham cracker crumbs.
ROASTED CHICKEN SALAD
Lorraine Rockford
Ingredients:
Salad:
1 cup pecan halves
1 whole roasted chicken, skin removed
8 scallions/green onions, thinly sliced (white & light green parts)
2 stalks celery, thinly sliced
8 oz. Lady apples or 2 med. Fuji apples cored & cut into bite-size pieces
5 Tbs. golden raisins
1 Tbs. coarsely chopped fresh oregano leaves
Coarse salt & freshly ground pepper
Sour Cream Dressing:
½ cup mayonnaise
2 Tbs. sour cream
1/8 cup apple cider vinegar
Coarse salt & fresh ground pepper
Instructions:
1. Preheat oven to 350°.
2. Spread pecans in a single layer on baking sheet. Toast in oven about 10 minutes. Remove and let cool.
3. Pull chicken from bone, cut meat into ¾ inch pieces. Transfer to med. bowl.
4. Add scallions/onions, celery, apples, raisins & oregano. Season with salt & pepper.
5. Add dressing and toss to combine with salad.
6. Cover and chill until ready to serve.
7. Just before serving, add pecans.
Great to take on picnic. To save time, use a store bought roasted chicken.
ROMAINE WITH EGG MUSTARD DRESSING
Lorraine Rockford
Ingredients:
3 hard cooked eggs
1 ½ tsp. yellow mustard
3 Tbs. cider vinegar
3 Tbs. sugar
16 oz. romaine greens (1 large bunch)
4 slices torn cooked bacon
2 chopped green onions
Instructions:
Separate hard cooked eggs into whites and yolks. Chop whites. Mix Yolks with mustard, vinegar and sugar until smooth. Combine torn romaine into salad bowl and toss with egg dressing. Sprinkle top of salad with egg whites, bacon pieces and green onions.
Serves 4
SHRIMP & CRAB SALAD
Flo Edmondson
Ingredients:
Combine 1st three ingredients, store in plastic bag overnight.
1 Loaf White Bread cubed, without the crusts
4-6 Hard Boiled Eggs – chopped
½ Grated Onion
Combine remaining ingredients in bowl and refrigerate overnight.
1 Can crab (fresh even better)
2 cans salad size Shrimp (or fresh)
1 cup chopped Celery
2 Cups Mayonaise
When ready to serve, mix all ingredients together.
SHRIMP SOUFFLE SALAD
Geri Gaither
Ingredients:
8 slices white bread, crust removed, cut into cubes
½ medium white onion, diced
4 hard boiled eggs, diced
1 lb. shrimp
½ cup celery
1 ¾ cups mayonnaise
Instructions:
1. Cube bread, mix first 3 ingredients together and refrigerate overnight.
2. Next day: add last 3 ingredients and toss together lightly with fork. Cover and chill 3 hours.
3. Serve in lettuce cups. Garnish with lemon wedges, sliced tomatoes, ripe olives and radishes.
This was called “Depression Salad” years ago.
VEGETABLE SALAD
Barbara Wright
Ingredients:
½ cup oil
¾ cup vinegar
1 tsp. salt
1 cup sugar
1 cup corn
1 cup peas
2 cans french style green beans
1 small jar pimentos
1 cup celery
1 small bell pepper, red or green
1 bunch onions
Instructions:
1. In small saucepan, mix first 4 ingredients. Boil and cool.
2. Drain and combine remaining ingredients in bowl.
3. Pour dressing over veggies, mix and refrigerate 24 hours.
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