Salad Recipes
BLT Salad Michele's Strawberry Pretzel Salad
Strawberry Salad with Poppyseed Dressing
Ingredients:
4 1/2 C elbow macaroni; cooked, drained and cooled
6 T. mayonnaise
6 T. yogurt
4 T. chili sauce
2 T. lemon juice
1 t. sugar
1/4 t. salt
6 slices bacon; cooked and drained
1 large tomato, chopped
1/4 C. chopped onions
4 C. lettuce, thinly sliced
Preparation:
Combine mayonnaise, yogurt, chili sauce, lemon juice, sugar, and salt in a small bowl. In a large bowl, combine remaining ingredients. Mix well, cover and chill. Serves 4-6
Ingredients:
3 chicken breasts- cooked and cubed OR 1 large can chunk chicken
1 head lettuce- shredded
3 green onions-chopped
1/2 C. slivered almonds
1/2 C. sesame seeds
3 oz. dry Chinese Noodles
Dressing
4 T. vinegar
4 T. sugar
1 t. salt
1/2 t. pepper
1/2 C. oil
Heat first 4 ingred. until sugar is dissolved. Add oil. Shake and pour over salad at serving time. Refrigerate.
Preparation:
Toss all salad ingredients together. Add dressing last or have each person add their own. You may want to double the dressing and use it on other salads or just to have on hand.
Ingredients:
1 pkg. (12 oz.) fresh or frozen cranberries
1 C. water
1 pkg. (3 oz.) raspberry gelatin
1/4 C. sugar
2 C. fresh or frozen raspberries
Preparation:
In a large saucepan, combine the cranberries, water and sugar. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes until cranberries pop. Remove from heat. Stir in gelatin until dissolved. Gently fold in raspberries. Cool to room temperature, then put in crystal bowl. Cover and refrigerate overnight.
Note: This would also make a great dessert by placing in a pie plate with a graham cracker crust and topping with cool whip.
Ingredients:
1 can sweetened condensed milk
1/4 C. lemon juice
9 oz. cool whip
16 oz whole berry cranberry sauce
lettuce leaves
20 oz_ crushed pineapple, drained
1/2 C. walnuts, chopped
Preparation:
In large bowl, combine sweetened condensed milk and lemon juice. Stir in cranberry sauce, pineapple and nuts. Fold in whipped topping. Spread in 9 X 13 pan. Freeze until firm. Remove from freezer 10 minutes before serving. Serve on lettuce leaves
Ingredients:
2 C. water
6 oz. raspberry Jell-O
10 oz. strawberries
1 lb. can cranberry sauce
1/2 C. pecans
Boil water, add to Jell-O and dissolve. Add strawberries and cranberry sauce. Stir until mixed. Stir in nuts. Chill.
Topping:
3 oz. cream cheese
1 C. dairy sour cream
1/3 C. sugar
1 T. lemon juice
Combine cream cheese, sour cream, sugar, and lemon juice. Beat with electric mixer until blended. Serve on salad.
Ingredients:
2 pkg. raspberry Jell-O
2 lg. bananas
2 pkg frozen strawberries, drained
1 C. sour cream
1 can crushed pineapple, drained
2 C. reserved strawberry and pineapple juice
Preparation:
Dissolve Jell-O in boiling juice. Add strawberries, pineapple and bananas. Pour half in bowl and chill until set. Leave remaining mix on counter. After bowl is set, spread sour cream over the top. Pour remaining Jell-O over sour cream and chill.
Ingredients:
1 pkg. (3 oz.) apricot flavored gelatin
1 jar (7 1/2 oz.) apricot baby food
1 can (8 oz.) crushed pineapple with juice
1 pkg. (8 oz.) light cream cheese, softened
1 8 oz. container frozen whipped topping, thawed
Preparation:
In 1-quart saucepan, combine gelatin and pineapple. Cook over low heat, stir often until gelatin is dissolved. Remove from heat; cool 20 min. Beat, cream cheese at med. speed, until light and fluffy (1-2 Min). Beat in baby food, mix well. Add gelatin to cream cheese mixture, blend well. Fold in whipped topping. Cover and refrigerate for at least 1 hour. Light and fluffy salad. Easy to make and take to potluck dinners.
Ingredients:
10 oz. uncooked rainbow pasta
1 lb. boneless, skinless chicken breasts (diced)
1 pkg. Old El Paso taco seasoning
1 T. oil
1 can Mexicorn-drained (ll oz.)
l can black beans-drained (15 oz.)
Dressing:
1/2 C. orange juice l/4 C. oil
1/4 C. sour cream 3 T. lime juice
1 t. sugar
1/4 t. cumin
1 C. cilantro
pinch salt
1 can chopped chilies-drained (4.5 oz.)
Preparation:
Cook pasta as directed on package, rinse and cool. Place chicken in a sealable bag, add taco seasoning and shake to coat chicken Well. Heat oil and transfer chicken to pan, cook 8~l0 minutes. Blend all dressing ingredients in blender. Toss pasta, corn, beans and chicken and fold in dressing. Enjoy!
Ingredients:
10 oz. uncooked rainbow pasta
1 lb. boneless, skinless chicken breasts (diced)
1 pkg. Old El Paso taco seasoning
1 T. oil
1 can Mexicorn-drained (11 oz.)
1 can black beans-drained (15 oz.)
Dressing:
1/2 C. orange juice
1/4 C. oil
1/4 C. sour cream
3 T. lime juice
1 t. sugar
1/4 t. cumin
1 C. cilantro
pinch salt
1 can chopped chilies-drained (4.5 oz.)
Preparation:
Cook pasta as directed on pkg, rinse and cool. Place chicken in a sealable bag, add taco seasoning and shake to coat chicken well. Heat oil and transfer chicken to pan, cook 8-10 _minutes. Blend all dressing ingredients in blender. Toss pasta, corn, beans and chicken and fold in dressing. Enjoy!
Michele's Strawberry Pretzel Salad
Ingredients:
3 T. sugar
1&1/2 sticks margarine
1&1/2 C. crushed pretzels
1 C. sugar
1 8 oz. pkg. softened cream cheese
1 8 oz. carton cool whip
1 6 oz. pkg. strawberry Jell-o
2 10 oz. pkgs. frozen strawberries-thawed
Preparation:
Cream 3 T. sugar and margarine, add pretzels and mix well. Press in 9 X 13 pan. Bake at 350 for 10 minutes. Cool. Combine 1 C. sugar and cream cheese, cream until smooth. Fold in cool whip. Spread over crust. Dissolve Jell-o in 2 C. boiling water and add 1/2 C. cold water. Stir in strawberries Chill until partially congealed. Spread over cream cheese layer. Chill.
Ingredients:
1 lb. package of tricolor spiral pasta
2 med. carrots, shredded
1 lg. red onion
1 med green pepper, chopped 2 celery ribs, chopped
1 can (14 oz.) sweetened condensed milk
1 C. vinegar
1 C. mayonnaise 3/4 C. sugar
1 t. salt
1/2 to 1 t. pepper
Preparation:
Cook pasta according to package directions. Rinse in cold water and drain; place in large bowl. Add carrots, onions, green pepper, and celery. In another bowl, combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover; refrigerate 8 hrs. or overnight.
Yield- 12-14 servings.
Ingredients:
Salad
7 C.( 21 oz.) uncooked medium shell macaroni
2 C. broccoli flowerets
2 C. (4 medium)chopped carrots
2 C. (4 stalks) celery
1 C. chopped radishes
1/3 C. chopped onion
1 med. cucumber (chopped)
Dressing
2 C. mayonnaise
3/4 C. sugar
2 T. lemon juice
pepper - to taste
1 C. white vinegar
1 (14 oz) can sweetened condensed milk
1/2 t. salt
Preparation:
Cook macaroni according to pkg. directions. Rinse with cold water. Drain. In 4 quart serving bowl combine shells with remaining salad ingredients. In medium bowl combine all dressing ingredients; mix well. Pour dressing over salad, toss to coat. Cover, refrigerate 2 hours or until serving time. Makes 24 servings. Keeps in refrigerator several days.
Strawberry Salad with Poppyseed Dressing
Ingredients:
1 1/2 pints fresh strawberries, sliced
1/2 bunch Romaine lettuce
2 heads Iceberg lettuce
1/2 med. red onion, sliced thin
Preparation:
Tear lettuce into bite sized pieces. Combine with sliced strawberries and onion. Top with poppyseed dressing.
Poppyseed Dressing
Ingredients:
3/4 C. real mayonnaise (not Miracle Whip)
1/4 C. milk
2 T cider vinegar
1/3 C. sugar
2 T. poppyseeds
Prep: Combine ingredients in a jar. Shake thoroughly to mix. Refrigerate when not in use. Use sparingly.
Ingredients:
2 C. cranberries, ground
1 C. sugar
1 can crushed pineapple, drained
1 9 oz. cool whip
3/4 C. miniature marshmallows 1/2 C. walnuts
Preparation:
In a small bowl combine ground cranberries, pineapple, and sugar. Cover. In a separate bowl, combine marshmallows and cool whip. Cover. Place both bowls in refrigerator and let stand 2 hours. Now combine all ingredients and add chopped walnuts. Stir well. Let sit overnight.