MANDARIN SALAD CAULIFLOWER SALAD PASTA SALAD

Transcription

1 MANDARIN SALAD Cookie Green 1 large cool whip 1 ½ cup creamed cottage cheese 1 package of orange Jell-O ( 3oz.) 1 8 or 9 oz. pineapple chucks 1 can manderine oranges drained Whip cool whip and cottage cheese Add Jell-O, pineapple and manderine oranges. Mix and refrigerate CAULIFLOWER SALAD Janet Marks 1 head cauliflower, cut in bite size pieces 1 head lettuce, torn into bite size pieces 3 oz. parmesan cheese 1 pint mayonnaise 1 red onion, sliced (optimal) Toss together, but do not add mayo until just before serving PASTA SALAD Pam Hendrix 1 box pasta (Rotini, etc.) 2 bell peppers (different color if you like) 2 packages cubed cheese (coby, cheddar, etc.) Cubed hard salami or cubed ham 2 bottles greek salad dressing with Feta cheese Cook pasta, drain and cool in cold water Dice bell peppers Mix all together

2 ORANGE JELLO SALAD 1 large package orange jell-o 1 cup boiling water 1 pint orange sherbet 1 can (11oz.) mandarin oranges (drained) 1 small cool whip Dissolve jell-o in boiling water, stir in sherbet until smooth. Chill until it just starts to firm up. Fold in oranges and cool whip Chill until firm CORN SALAD Cindy Rogers 2 tablespoons olive oil 2 tablespoons rice vinegar 1 teaspoon brown sugar ¼ teaspoon salt 1/8 teaspoon pepper 2 11oz. Cans corn, drained 1 large tomato chopped 3-4 green onion, chopped ½ green bell pepper, chopped In a large bowl, combine oil, brown sugar, salt and pepper. Mix well. Add corn, tomato, onion, green pepper Toss to combine, Cover, refrigerate. Several hours for better taste CRANBERRY SALAD 2 small raspberry jell-o 2 cups boiling water 2 cans cranberry sauce (whole berry) 1 8oz. can crushed pineapple (drained) 1 cup nuts 1 cup grapes (optimal) Mix jell-o and boiling water. In a separate bowl mix cranberry sauce, Then add all the ingredients into jell-o mixture. Chill

3 BROCCOLI SALAD 2 bunches broccoli, cut up in small pieces 1 small red onion, chopped 1 cup sunflower seeds 1 cup raisins ¾ to 1 lb. bacon, fried crisp and broken up small Mix 1 cup mayonnaise 1 tablespoon vinegar ¼ cup sugar MANDARIN SALAD 1 cup coconut 1 cup white seedless grapes 1 cup mandarin oranges, drained 1 cup crushed pineapple, drained 1 cup marshmallows ½ cup sour cream Mix all together and chill FRENCH SALAD DRESSING Sharon Hime ¾ cup cider vinegar 2 tablespoons lemon juice 2 teaspoons salt ¾ teaspoon garlic salt ¾ teaspoon celery salt ¾ teaspoon black pepper ¾ teaspoon dry mustard ¾ teaspoon paprika 4 tablespoons sugar 6 tablespoons ketchup 2 cups oil Mix all together.

4 SPINACH SALAD with POPPY SEED DRESSING Sharon Hime 1 ½ pounds spinach (washed and torn) 2 cups sliced strawberries 1 cup chopped walnuts Can add 1 can drained and chopped palm hearts or water chestnuts DRESSING 1/3 cup cider vinegar ¾ cup sugar 2 tablespoons lemon juice 1 teaspoon salt 1 cup vegetable oil ½ small red onion grated 1 ½ tablespoons poppy seed 1 teaspoon dry mustard ½ teaspoon paprika PINEAPPLE STAR SALAD Cookie Green 2 packages lime gelatin Dissolve in 1 cup boiling water Add 1 15 oz. can crushed pineapple (with juice) Stir and chill Add: ½ cup chopped nuts ½ cup maraschino cherries, chopped Fold in 1 pint sour cream Pour into oiled mold and CHILL FROZEN FRUIT SALAD Carol Raabe 1 10oz. Package frozen strawberries, drained 1 15oz. Can pineapple tidbits, drained 1 8oz. package cream cheese Allow cream cheese to soften and cream with ¾ cup sugar. The mix with fruit and fold in one tub Cool Whip. Put in a flat casserole, (I use a small baking pan 8x8 or 9x9) Cover with foil and freeze. When partly frozen, cut into squares. Can also use fruit cocktail and mandarin oranges.

5 CRANBERRY, CHERRY, WALNUT CHUTNEY Sharon Hime 1 cup sugar 1 cup water ½ cup port or other sweet wine ¼ teaspoon ground allspice ½ cup dried tart cherries 1 (12ounce) package fresh cranberries 2/3 cup chopped walnuts, toasted ½ teaspoon, grated orange rind ¼ teaspoon almond extract Orange rind strips (optional) Combine first 4 ingredients in a medium saucepan, bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries, bring to boil. Reduce heat and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill. PRETZEL SALAD Carol Griffin Cream ¾ cup oleo with 1 tablespoon sugar Add 1 1/3 cup crushed pretzels Press into 8 inch square pan Bake 10 minutes at 350 degrees and cool completely Add 1 cup boiling water to 3 3/4oz. Strawberry jello and stir Add 1 pint strawberries (cut) Cream small cream cheese with ½ cup sugar Fold in one 4oz. Cool whip, spreading over pretzel layer. When jello is partially set, pour over cheese layer and chill completely.

6 CREAMY POTATO AND PROSCIUTTO SALAD Martha Wright Ingredients 1 tablespoon olive oil 4 ounces prosciutto 2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces For the dressing 2 scallions, finely chopped 1 teaspoon sugar 1 cup mayonnaise ½ teaspoon sweet paprika ¼ cup ground mustard 2 teaspoons apple cider vinegar Directions Kosher salt and finely ground black pepper Heat oven to 400 degrees Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until fat is rendered and prosciutto is crisp, minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl. Add the potatoes to a large pot of cold water with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don t want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes. To make the dressing: In a large bowl, whisk the scallions, sugar, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper. Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top. 4 to 6 servings

7 MANGO BLACK BEAN AND TOMATO SALAD Martha Wright 1 large mango, pitted and flesh diced 2 limes, juiced ¼ cup olive oil ½ teaspoon ground cumin 1 (15oz.) canned black beans, drained and rinsed 1 cup cherry tomatoes, sliced and in half ½ small red onion, finely chopped ¼ cup chopped fresh cilantro leaves ½ jalapeno, seeded and finely chopped Pinch kosher salt and freshly ground black pepper Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately. SAUERKRAUT SALAD 1 large can sauerkraut (drained and rinse with cold water, making sure all the water is off before stating the dressing. 1 cup chopped celery ¾ cup chopped onion (I use purple) 1 medium size green pepper (optional) ¼ cup chopped carrots Mix well with above: 1 ½ cup sugar (can only use 1 cup) ¼ cup white vinegar ½ cup salad oil Cover, let marinate in refrigerator overnight or longer. Juice will accumulate, drain off before serving. If you want to double this only use 2 cups sugar it is sweet enough. It s best really after 2 days marinating.

8 KOREAN SPINACH SALAD Tricia Green 1 bag spinach 1 small can sliced water chestnuts 2 hard boiled eggs, sliced 5 strips bacon, crisp and crumbled Combine these and mix. When ready to serve pour on the dressing and toss. Prepare the dressing at least 1 hour ahead. Half (or less) of the dressing is enough for 1 bag of spinach. The dressing may be kept in the refrigerator for several weeks. Remember to bring the dressing to room temperature and shake well before using. 1 cup oil (vegetable or canola oil) ½ cup sugar dash of salt 1/3 cup catsup ¼ cup cider vinegar 1 medium onion, grated fine