Salad Recipes

WALDORF SALAD

Serves 6

4 medium apples, cored and chopped. (3 cups)
1/2 cup chopped celery
1/2 cup red grapes, halved and seeded
1/2 cup chopped walnuts
1/2 cup mayonnaise or salad dressing
1 Tablespoon sugar
1/2 teaspoon lemon juice
1/2 cup whipping cream, un-whipped
Ground nutmeg
Combined apples, grapes, celery and walnuts.
In another bowl, combined: Mayo, or salad dressing, sugar and lemon juice. Whip cream until soft peaks forms; fold into mayo mixture and spoon over chilled fruit mixture. Sprinkle with nutmeg.




FIVE CUP SALAD

1 cup colored miniature marshmallows
1 cup coconut
1 cup pineapple
1 cup mandarin orange
1 cup sour cream
Mix all together, refrigerate over night. (can be served right away if you want).




COLESLAW

3 cups finally shredded cabbage
1 caret, grated
1 apple pealed, corded, & chopped
( OR 1 to 3 green onions, thinly sliced and graded green pepper. Instead of apple.)

DRESSING: 1/3 cup mayo or salad dressing
1 Tablespoon vinegar
1 1/2 to 2 Tablespoons sugar or to taste.
Mix up dressing until sugar has dissolved. Pour over cabbage mixture and mix well.


7 UP JELLO SALAD

1 - 7 oz. bottle of 7 up
1/4 pound small (white) marshmallows
Heat and add 1 3 oz lime or strawberry jello until dissolved

Beat in, until smooth 2, 3 oz cream cheese, soften.
Add:
1 large can crushed pineapple, and liquid

Put into a 9" x 9" pan. Let cool until almost set and then add and mix well:
1 cup whipped cream (measure before whipping)
2/3 cup mayonnaise (can use 1/3 c or leave out)
Put into square pan and ref. until set. You can add chopped nuts at the same time you add the whipped cream OR grind up nuts and sprinkle on the top.



BROCCOLI SALAD

2 HEADS BROCCOLI
1/4 CUP SUNFLOWER SEEDS
1/4 CUP ALMONDS
1 CUP RAISINS (Plump in hot water)
1/2 LB. BACON, COOKED CRISP AND CRUMBLED
1/2 CUP FINELY SLICED GREEN ONIONS
1 CUP MAYO WITH 2 TEASPOONS SUGAR ADDED AND MIXED.
Mix all together and chill 1 hour before serving.


24 HOUR SALAD
1 head iceberg lettuce, torn
sugar
6 hard cooked eggs, sliced
1- 10 oz. package frozen peas, thawed
1 pound bacon, cooked, drained, and crumbled
2 cups shredded Swiss cheese
1 cup mayonnaise or salad dressing
In bottom of large bowl place 3 cups of lettuce. Sprinkle with sugar, salt and pepper. Layer eggs on top of lettuce in bowl, if using a clear glass bowl, stand some of the eggs up on edge. Sprinkle with salt. Next layer in order peas, remaining lettuce, bacon, and cheese. Spread mayonnaise or salad dressing over top sealing to edge of bowl. cover with plastic wrap and refrigerate 24 hours or over night. Garnish with paprika and
sliced green. Toss before serving. makes 12 to 15 servings


Nancy W's Pea Salad

1 head lettuce, chopped
1/2 c chopped green onion
1 can water chestnuts
1 pkg frozen peas

Combine all ingredients, top with 1 to 1 1/2 cups Best Foods Mayonnaise and
sprinkle with sugar and let marinate overnight. Toss and serve.



MANDANIN SALAD very easy
9” x 13” pan

60 Ritz Crackers, crushed
¼ cup sugar
½ cup melted butter
Mix together. Pat ¾ of the mixture into a 9X13 pan and set remaining mixture aside.
Mix:
1 can sweetened condensed milk
1 - 6 oz frozen orange juice concentrate Thawed)
1 - 12 oz Cool Whip (Thaw in refrigerator)
2 to 3 cans of Mandarin Oranges (drained)
Mix well and spoon over cracker mixture.

Sprinkle remaining cracker mixture on top of filling and refrigerate.
One may used a different flavored frozen juice and fruit.




Butter Mint Jello Salad

1 small lime jello, or any flavor you like.
27 to 28 ounces of crushed pineapple
1 10 – 101/2 ounce small colored marshmallows

MIX together and refrigerate overnight.

Mix together and then fold into jello mixture:

1 pint whip cream, whipped.
1 package vernell butter mints-crushed

Freeze 3 to 5 hours. May freeze longer if you wish.
Apricot Nectar Gelatin Salad

4 cups apricot nectar ½ cup mayonnaise
2 pkgs. Lemon jello 1 cup chopped celery
1 large(# 2 ½)Crushed pineapple, ½ cup chopped walnuts
drained or pecans
1 (8oz) cream cheese

Heat apricot nectar to boiling, remove from heat. Add lemon
Jello. Stir to dissolve.

Stir in drained pineapple.

RESERVE
½ cup of this mixture, set aside. Divide remaining jello in
half.

Pour ½ of mixture into a 8” x 12” pan and refrigerate until set.
Keep other half at room temperature.

Put cream cheese in bowl and stir to soften and grasually add mayonnaise. Stir until smooth. Add celery, nuts and the reserved ½ cup of mixture.

When refrigerated jello is set, spread cream cheese mixture over it.

Top with room temperature jello and refrigerate until set.








Gelatin Fruit Salad

1 cup unsweetened applesauce
1 small package cherry jello or, flavor you like
1 can, 12 ounce, 1 ½ cups, gingerale
1 sm. Can, 8 ounces, crushed pineapple, undrained

in sauce pan bring applesauce to a boil, remove from heat. Stir in jello until dissolved. Slowly add gingerale and pineapple
Pour into dish and chill until set.


EMERALD SALAD
Serves 12

1 3 oz. pkg. lime jello 1-3 oz lemon jello
2 cups boiling water 1/2 cup mayonnaise
2-3 oz.pkgs.cream cheese 1-2# crushed pineapple,undrained
1 cup moist coconut (opt.) 1 cup finely chopped walnuts
1 pint whipped cream or cool whip

Dissolve gelatin in boiling water and chill until slightly thickened. Blend mayonnaise, cream cheese, pineapple, coconut and nuts. Fold into gelatin and chill. Just before gelatin is set, fold in whipped cream or topping, Spoon into 2 1/2 quart mold or flat pan and chill until set. Serve on crisp lettuce leaves.










SUPER JELLO SALAD

1 small cool whip
1 small cottage cheese (Small curds)
1 3 oz any flavor jello
1 8 oz can of fruit
Mix together and chill. Ready in 1 to 2 hours

strawberries and strawberry jello
pineapple and lime jello
peaches and peach jello
mandarin oranges and orange jello and so on.











CRANBERRY JEWEL SALAD
Serves 12 people

1 whole orange
4 cups fresh cranberries
3/4 cup sugar
2 3 oz cherry or raspberry jello
2 cups boiling water
1/2 cup cold water
1 1/2 Tablespoons lemon juice
1 can 1 & 4 oz undrained pineapple
1 cup chopped celery
1/2 cup chopped walnuts

Peal orange and quarter, remove seeds. Put cranberries and orange into food chopper (Blender) stir in sugar, dissolve jello in boiling water add cold water, lemon juice and undrained pineapple. Chill until partly thickened. Stir in cranberry mixture, celery and nuts. Chill until set,
fits in a 2 quart mold. Serves 12 people.








Olive Garden Italian Dressing
!
Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesean Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Preparation Instructions:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.




Olive Garden Salad Mix

Ingredients:
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quatered
Freshly grated Parmesean Cheese
Preparation Instructions:
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesean cheese if you like, and add plenty of Olive Garden Salad Dressing on top.





























SOUTH PACIFIC BUFFET SALAD
Serves 6 to 8 adults

3 large packs chicken breast, or whole chicken, boiled.
Season with salt, pepper, parsley, 1 small onion, and 1 piece of celery, cook until tender. Cool and discard skin and bones. Cube the chicken.



Sauce - Béchamel (gravy)
6 Tablespoons butter
4 ounces fresh mushrooms, or 2 cans drained
4 cups chicken stock
salt and pepper

Sauté mushrooms in butter. Add cubed chicken and cook 15 minutes to blend flavors. Sprinkle with parsley.



Have in order to serve, bowls filled with:
Rice
Chinese noodles
Chicken in Béchamel sauce, gravy
Tomatoes
Chopped celery
chopped onions
Grated cheese
Curry gravy (3 cans cream of chicken soup, 1 can of milk, ¾ teaspoons Curry powder, mix well.)
Crushed pineapple
Coconut
slivered almonds
maraschino cherries

This a wonderful buffet. It can be made ahead of time. Each guest heaps chicken on to of the rice and noodles and then all the other condiments, on top, forming a mound. Delicious and beautiful