1 head cauliflower
1 bunch broccoli
1/2 c. Cheddar cheese
1/2 c. ripe olives
1 c. Hidden Valley ranch dressing
Break cauliflower and broccoli into small pieces. Dice olives.
Mix dressing and olives in vegetables until moist and chill
overnight if possible.
CARROT SALAD
1 c. boiled carrots, chopped fine
2 tbsp. sweet pickles
1 c. celery, cut fine
2 hard boiled eggs, chopped fine
1 c. mayonnaise
1 sm. onion (or several green onions)
Mix all ingredients together. Serve on lettuce leaves with a
dash of paprika sprinkled on top.
AVOCADO SALAD
1 pkg. lemon Jello dissolved with 1 c. hot water
1 c. mashed avocadoes
1 c. whipped cream
1 c. mayonnaise
Grated lemon to taste
Dash salt and pepper
A very little green food coloring
Mix all ingredients and put in a ring
mold. When unmolded, fill center with red cabbage, shrimp, or
set a little container with mayonnaise in center. Let Jello
start to congeal before adding the other ingredients.
BROCCOLI - PECAN SALAD
3 c. broccoli
1 c. pecans
1 c. celery
Miracle Whip
1/2 c. green onion
3 or 4 boiled eggs
1 c. zucchini
Salt and pepper to taste
Cut all ingredients in small pieces; salt and pepper to taste,
add Miracle Whip generously as salad dressing.
ORANGE SALAD MOLD
1 (3 oz.) sugar free orange Jello
1 1/2 c. hot water
1 (3 oz.) fat free cream cheese
1/4 c. orange juice
1 tbsp. lemon juice
1 tbsp. grated orange rind
Dissolve orange gelatin in hot water.
Gradually add to softened cream cheese, blending until smooth.
Add orange juice and lemon juice mixing well. Chill until
slightly thickened. Blend in grated orange rind. Pour into mold
and chill until firm. Unmold on lettuce on a serving plate.
WILTED LETTUCE SALAD
1 whole head lettuce
1 bunch green onions
1 pkg. sliced almonds, browned
1 sm. can chow mein noodles
DRESSING
1/3 c. vinegar
2/3 c. oil
3 tbsp. sugar
1 tsp. salt
1 tsp. Accent
1 1/2 tsp. black pepper
Mix chopped onions and broken lettuce leaves with almonds and
noodles. Add dressing mix just before serving.
SHOEPEG CORN SALAD
2 cans shoe peg corn, drained
1 green pepper, chopped fine
1 bunch green onions, chopped fine
1 jar pimento, drained and chopped
1/2 c. ripe olives, sliced
1 c. grated Cheddar cheese
Toss together with 8 oz. low calorie or regular Italian
dressing. Serves 12 to 14.
MUSHROOM SALAD
1 lb. fresh mushrooms, washed and thinly sliced
1/2 lb. Swiss cheese, chopped or grated
2 bunches green onions with tops chopped
DRESSING
3 tsp. Cavenders Greek seasoning
1/2 c. salad oil
1/4 c. red wine vinegar
1 tbsp. sugar
Mix salad ingredients and chill. Mix dressing ingredients and
chill. Just before serving, toss lightly with the dressing. If
any salad is left, drain dressing and store each separately.
CONGEALED TUNA SALAD
1 pkg. lemon Jello
1/2 c. boiling water
1 c. chopped celery
1 c. chopped nuts
1 sm. Onion
2 tsp. vinegar
3/4 c. mayonnaise
2 cans tuna
1 sm. can chopped pimento
Dissolve Jello in hot water. Drain tuna
and mix all ingredients. Add cooled Jello and mix well. Pour
into lightly oiled mold and refrigerate. Serve with your choice
of crackers.
LIME COTTAGE CHEESE SALAD
1 c. Cottage cheese
1 (3 oz.) pkg. lime Jello
1 1/2 c. hot water
1/2 c. mayonnaise
1/2 c. whipping cream
3/4 c. chopped nuts
3/4 c. crushed pineapple
2 tbsp. sugar
Dissolve Jello and sugar in hot water. Let set in refrigerator
until quivery stage. Whip cream, mayonnaise, add Jello and whip
together. Add nuts, pineapple, and cottage cheese. Return to
refrigerator and allow to become firmly set. Serve on lettuce
leaf topped with whipped cream and maraschino cherry.
7 LAYER SALAD
1 head lettuce
1 c. celery, diced
1/2 to 1 c. onion, diced
1 can peas, well drained
4 to 5 tbsp. sugar
1 c. mayonnaise (Hellmann's)
1 c. grated Parmesan cheese (or canned)
5 to 6 slices crisp bacon, crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient
in order listed. Top with sprinkles of crumbled bacon. Let set
in refrigerator 3 to 4 hours. Do not let sit overnight.
MARINATED VEGETABLE SALAD
1 head fresh broccoli, separated
4 oz. fresh mushrooms, sliced
1 can (5 oz.) water chestnuts, rinsed & drained
1 red onion, separated into rings
1 bottle (8 oz.) Italian dressing
1 to 2 c. cherry tomatoes, halved
Combine broccoli florets, mushrooms,
chestnuts, onion and dressing in a large bowl. Cover, marinate
several hours, stirring occasionally. Just before serving, add
cherry tomatoes, stirring gently. Yield: 6 servings.
CHINESE MARINATED SWEET & SOUR SALAD
1 lg. onion, thinly sliced
1 green pepper, sliced
1 can French style green beans
1 can bean sprouts
1 (4 oz.) can mushrooms, sliced
1 can shoe peg corn
1 jar pimento, chopped
1 c. celery, sliced
1 sm. cauliflower, cut in buds
3 med. carrots, shredded
1 c. water chestnuts, sliced
DRESSING
1 1/2 c. vinegar
1 c. salad oil
2 c. sugar
6 tsp. salt
Pepper to taste
Drain all ingredients well.
DRESSING: Combine. Immediately pour
over vegetable mixture, cover and refrigerate at once. Keeps
indefinitely. Serves 18.
POTATO SALAD
2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up
Wash potatoes. Heat 1 inch salted water to boiling. Add unpared
potatoes. Cover tightly; heat to boiling and cook 30 to 35
minutes or until tender. Drain; cool and peel. Cut potatoes into
cubes; combine in bowl with onion. Sprinkle with salt and
pepper. Mix with Italian salad dressing. Cover; refrigerate at
least 2 hours. Just before serving, add mayonnaise; toss until
potatoes are well coated. Stir in celery and eggs. Makes 4 to 6
servings.
CAESAR POTATO SALAD
1 egg
1/4 c. low cal Italian dressing
1/4 c. Romano cheese, grated
1 tbsp. Worcestershire sauce
2 tsp prepared mustard
1 tsp. salt
4 med. potatoes, peeled, cooked, cubed
In blender, mix together egg, Italian dressing, cheese, sauce,
mustard and salt until well blended. Add to potatoes in a bowl
and toss to mix well. Refrigerate to chill. May garnish with
olives. Makes 8 servings; 8 calories each without olive garnish.
GERMAN POTATO SALAD
12 boiled potatoes
12 slices bacon
1 lg. onion, chopped fine
2 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
6 tbsp. sugar
2/3 c. white vinegar
1 1/3 c. water
Cut bacon into small pieces. Fry until bacon is brown. Pour off
1/2 of grease. Add onions and stir in flour, salt, pepper,
sugar, vinegar and water. Cook until thick. Add to potatoes.
Reheat to serve.
RICE SALAD
1 c. long grain rice
2 c. water
2 pkg. chicken bouillon
1/2 c. salad oil
4 tbsp. wine vinegar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
1 clove garlic
1 c. ripe olives, chopped
1 onion, chopped
1/4 c. pimento or parsley flakes
1 1/2 c. celery, chopped
1/4 c. pickles, chopped
Cook first 3 ingredients together. Blend together next 6
ingredients. Place the next 5 ingredients in a large bowl. When
rice is done, add to the large bowl. Add dressing and toss all
together. Refrigerate overnight.
WALDORF SALAD
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)
Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly
until apples are coated. Serve on lettuce leaf.
TAFFY APPLE SALAD
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save
juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1
egg, and 1 tablespoon flour. Cook until mixture comes to a boil
and is syrupy. Then strain to remove any lumps, then cool. Mix
all ingredients and refrigerate 2 hours before serving.
STRAWBERRY SALAD
1 lg. strawberry Jello
1 sm. regular vanilla pudding
3 c. water
1 c. small marshmallows
1 pkg. frozen strawberries, partially thawed
Put Jello, pudding and water in pan and bring to a boil. Add
marshmallows and stir until melted. Add strawberries. Mix until
separated. Refrigerate until set.
MANDARIN LETTUCE SALAD
1/4 c. sliced almonds
1 tbsp. and 1 tsp. sugar
1/2 bunch romaine
1/2 head lettuce
1 c. chopped celery
2 green onions with tops, chopped
11 oz. mandarin oranges, drained
SWEET AND SOUR DRESSING
1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. parsley
1/2 tsp. salt
Dash pepper
Dash Tabasco
Shake and refrigerate. SALAD: Cook almonds and sugar over low
heat. Stir constantly until sugar is melted. Cool and break
apart into small pieces. Store at room temperature. Tear up
lettuce and romaine. Place in bowl and add rest of ingredients.
Toss with dressing just before serving.
MARINATED BROCCOLI & TOMATO SALAD
4 SERVINGS
1 bunch fresh broccoli (1 lb.)
Boiling salted water
1/4 lb. fresh mushrooms
3/4 c. drained, pitted olives
1 c. cherry tomatoes
DRESSING
1/3 c. olive oil or salad oil
1 tbsp. white wine vinegar
1 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 green onion, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
This is a colorful salad to serve in
your prettiest clear glass bowl. Use the broccoli stems for
soups or cut them up to serve along with carrots and celery
sticks as a relish. You can make this salad 4 hours or more
ahead.
Trim flowerets from broccoli, you
should have about 1 quart. Reserve stems for another use. Drop
broccoli flowerets into boiling salted water for 1 minute or
just until they turn bright green; drain. Trim mushroom stems
to ½ inch. Combine broccoli, mushrooms, olives and cherry
tomatoes in bowl.
Measure oil, vinegar, lemon juice,
parsley, onion, garlic, salt and pepper into small bowl. Whisk
until blended. Pour dressing over vegetable mixture. Turn
gently to coat vegetables. Cover and refrigerate 3 hours or more
until ready to serve. Good served with: any roasted or barbecued
meat or poultry; or serve with cheese souffle for a luncheon.
Preparation time: 20 minutes. Marinating time: 3 hours or more.
For 2 servings: half of the ingredients. For 8 servings: double
the ingredients.
CRANBERRY SALAD
1 lb. fresh cranberries
1 orange, peeled
1/2 c. chopped nuts
1 c. drained pineapple
4 tsp. lemon juice
1 c. sugar
2 packages raspberry or cherry gelatin
2 c. water
Freeze cranberries first, they chop easier. Chop cranberries and
orange in food processor, then mix with nuts, pineapple, lemon
juice and sugar. Dissolve gelatin in 2 cups hot water. When
gelatin has cooled slightly, add fruit mixture and combine. Pour
into mold and chill until set. Makes 12 servings.
WHIPPED CRANBERRY SALAD
1 (1 lb.) whole cranberries
1 (3 oz.) pkg. strawberry Jello
1/4 tsp. salt
1 tbsp. lemon juice
1/2 c. real mayonnaise
1 apple, chopped
1/4 c. walnuts
Use recipe on package to make cranberry sauce or use 2 cups
water and 1 cup sugar. Strain off cranberry sauce. Set berries
aside. Add salt and lemon juice and package of jello to hot
cranberry juice. Chill liquid mixture until thick enough to
mound slightly when dropped from a spoon. Beat in mayonnaise
with rotary beater until light and fluffy (high speed). Fold in
cranberries, apple and nuts. Goes well with turkey dinner!
FROZEN FRUIT SALAD
3 oz. pkg. strawberry flavored gelatin
1 c. boiling water
6 oz. can frozen pink lemonade concentrate
8 oz. container frozen whipped topping, thawed
16 oz. can peach slices, drained
3/4 c. seedless grapes, green
2 bananas sliced 1 inch thick
1/4 c. maraschino cherries
In large bowl, dissolve gelatin in boiling water; add lemonade
concentrate and stir until melted. Chill until slightly
thickened, about 45 minutes. Blend in whipped topping, fold in
fruit. Pour into a 9 x 5 inch loaf pan. Freeze about 4 hours or
until firm. To serve, unmold and garnish with additional fruit,
if desired. Makes 12 servings.
PEAR SALAD
1 (no. 2 1/2) can pears
1 (3 oz.) pkg. lemon flavored gelatin
1 (8 oz.) pkg. cream cheese
1 c. chopped pecans
1 c. whipping cream
Drain juice from pears and reserve 1 cup of liquid, or add
enough water to pear juice to make 1 cup. Bring juice to a boil.
Remove from heat and add lemon gelatin. Chill until partially
set. Blend pears and cream cheese to creamy consistency. Stir in
gelatin mixture. Add pecans. Whip cream and fold into mixture.
Pour into mold; chill several hours.
COLE SLAW
1 head cabbage
1 sm. onion
1 green pepper
Celery salt or seeds
Salt
3/4 c. vinegar
3/4 c. salad oil
1 1/4 c. sugar
Boil together vinegar, oil and sugar until mixed (about 1
minute). Let cool. Pour over the chopped cabbage, onion, green
pepper that has salt and celery salt or seeds add to it. Put in
refrigerator. Best if let stand for a couple of days. Will keep
several days in refrigerator.
SWEET & SOUR COLE SLAW
4-5 lbs. cabbage, grated
1/2 c. chopped onion
1/2 c. green pepper
1 c. celery
2 c. sugar
1/2 c. vinegar
2 tsp. salt
2 tsp. celery seed
1/2 tsp. dry mustard or 1/2 tsp. regular mustard
Mix all together; set in refrigerator. Mix every now and again.
Better if made ahead. Can also be frozen and used later. Very
good.
PEA SALAD
1 can shoe peg corn
1 c. green peas, sm. liesure brand
1 c. green beans, French style
1 sm. jar pimento peppers
6 green onions, chopped very small
1 bell pepper, chopped fine
4 stalks celery, chopped very fine
Heat:
1 c. sugar
3/4 c. oil
2/3 c. vinegar
Pour over above ingredients. Let stand overnight.
BLACK - EYED PEA AND CHICK PEA SALAD
3 tbsp. vinegar
1 1/2 tsp. salt
1/3 c. oil
1/8 tsp. hot pepper sauce
2 cloves garlic, crushed
5 (16 oz.) cans black-eyed peas rinsed, drained well
1 (16 0z.) can chick peas, rinsed, drained well
1/2 c. chopped pimentos
1/2 c. chopped green onions
Lettuce leaves
In a large bowl beat vinegar and salt until salt is partially
dissolved. Beat in oil, pepper sauce and garlic until well
blended. Add black-eyed peas, chickpeas, pimentos and green
onions. Toss to coat. Cover, stirring occasionally, chill
several hours. Serve from lettuce lined bowl or platter. Makes
about 24 servings.
SPAGHETTI SALAD
12 oz. thin spaghetti, cooked and drained
16 oz. Italian dressing
1/2 jar Schilling salad supreme
2 to 3 chopped tomatoes
1 red onion, chopped
1 cucumber, chopped
1/2 c. chopped black olives.
Combine all and marinade overnight.
CAESAR SALAD
2 to 3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated parmesan cheese
1 tsp. salt
1/2 tsp. pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce
Cut garlic into quarters and let sit in 1/2 cup olive oil
overnight (out of refrigerator). Put bread cubes into shallow
pan. Toast them in a slow oven (300 degrees) for 30 minutes
until golden brown, turning with a fork. After cooling, wrap
them in wax paper until needed. Sprinkle lettuce greens with
Parmesan cheese, blue cheese, salt, and pepper. Add olive oil
(not the oil treated with garlic). Mix together one egg, lemon
juice, and Worcestershire sauce. Pour over salad and toss. Add
croutons (flavored with garlic and oil mixed beforehand) to
salad and toss. Do this at the last moment as the croutons get
soggy. Serves 8.
CUCUMBER SALAD
6 cucumbers peeled, seeded and sliced
2 onions peeled and sliced
1 clove garlic (mashed)
1/4 tsp. salt
1/2 tsp. ground black pepper
1/2 c. cider vinegar
1/3 c. sugar
1/2 c. chipolte infused oil
1 tsp. Worcestershire sauce
Mix together all ingredients. Toss gently
GREEK PASTA SALAD
1 lb. Orzo pasta, cooked al deute
1 lb. chicken breast, skinless and cubed
1 lb. "baby" shrimp
1 c. sliced black olives
1 c. each zucchini, squash, carrots; cut into thin strips or
cubes
2 c. artichoke hearts, quartered
2 to 3 tbsp. garlic, fine chopped
2 to 3 sprigs, fresh rosemary or basil, finely chopped
1/2 c. olive oil
1/4 c. balsamic vinegar
2 to 3 tbsp. lemon juice
Salt and pepper to taste
1/2 lb. feta cheese, crumbled
Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add
zucchini, squash and carrots. Cook to desired doneness. Add to
Orzo pasta. Add all other ingredients and mix well. Garnish with
Feta cheese. *Chicken can also be grilled. Serve hot as an
entree. Serve cold as a salad
THREE BEAN SALAD
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut yellow beans, drained
1 (16 oz.) can kidney beans, drained
1 med. onion, red, sliced and separated into rings
1 med. green pepper, cut in 1 inch strips
3/4 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tbsp. chopped parsley
1 tsp. celery seed
1/4 tsp. pepper
In a large bowl combine beans, onions and green pepper. In a
small bowl, combine remaining ingredients. Pour dressing over
bean mixture. Mix lightly. Cover and refrigerate several hours
or overnight.
POPCORN SALAD
1/2 c. green onion, chopped
1 c. celery, chopped
3/4 c. mayonnaise
1/2 c. water chestnuts
3/4 c. diced fried bacon
1 c. shredded Cheddar cheese
6 c. popped popcorn
The first four ingredients can be mixed together 3-4 hours ahead
of time. Just before serving mix together the bacon, cheese and
popcorn with the other ingredients and serve.
CHERRY SALAD
1 lg. strawberry Jello
3 c. boiling water
Mix together and let cool. Add: 1 can cherry pie filling
3 c. diced celery
3 c. diced apples
Walnuts (optional)
Mix together and refrigerate.
ORANGE TAPIOCA SALAD
1 (3 oz.) pkg. orange Jello
2 (3 1/4 oz.) pkgs. vanilla tapioca pudding
3 c. water
1 (12 oz.) Cool Whip
1 can mandarin oranges, drained
Bring to boil the Jello, pudding and water. Boil for 1 minute
stirring constantly. Remove and cool. Fold in Cool Whip. Add
mandarin oranges. Refrigerate for at least 3 hours before
serving.
MOLDED ORANGE SALAD
1 pkg. (6 oz.) orange gelatin
1 tbsp. (1 envelope.) unflavored gelatin
2 c. boiling water
1 pt. orange sherbet
2 cans (11 oz. each) mandarin
oranges, drained (reserve 1/2 c.liquid)
1 can #2 crushed pineapple, drained
1 c. miniature marshmallows
1/4 c. commercial sour cream
1/4 c. pecan halves
Dissolve gelatin in boiling water. Add sherbet and 1/2 cup
liquid from mandarin oranges; stir until sherbet melts. Chill
until slightly thickened; fold in oranges, pineapple and
marshmallows. Pour into 2 1/2 quart mold; chill until firm.
Unmold on salad greens, garnish with sour cream and pecan
halves. Yield 12-15 servings.
MIXED GREENS/MANDARIN-ORANGE SALAD
1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, torn
1/2 bag spinach, thick stems removed
1 sm. head Boston lettuce
2 c. celery, thinly sliced
3 tbsp. minced parsley
6 scallions, chopped
2 c. mandarin oranges, drained and chilled
3/4 c. toasted sliced almonds
Toss everything up to and including scallions in large bowl. Can
be prepared ahead at this point. Just before serving, add
oranges and almonds. Toss with dressing and serve. Serves 6-8.
DRESSING:
1 1/2 tsp. salt
3/4 tsp. hot pepper sauce
3/4 c. salad oil
6 tbsp. sugar
6 tbsp. tarragon vinegar
Mix all together and pour over salad. Very sweet, use sparingly.
MOLDED AMBROSIA SALAD
3 oz. pkg. orange gelatin
1 c. boiling water
1 c. undrained crushed pineapple
1 c. chopped almonds, pecans or walnuts
1 c. grated coconut
1 c. sour cream
1 c. mandarin oranges, drained
1/3 c. sugar
Dissolve gelatin in boiling water. Add pineapple and sugar.
Cool. Stir in remaining ingredients. Pour into mold which has
been sprayed with Pam.
AMBROSIA SALAD
2 cans fruit cocktail
1 sm. can mandarin oranges, drained
2 med. bananas, sliced
1/2 c. shredded coconut (use to garnish fruit salad)
Mix all ingredients in a bowl. Refrigerate until ready to serve.
Spoon into small bowls; sprinkle with coconut.
AMBROSIA FRUIT SALAD
1 can (20 oz.) pineapple chunks in juice
1 can (11 oz.) mandarin orange segments
1 banana, peeled, sliced
1 1/2 c. seedless grapes
1 c. mini marshmallows
1/2 c. flaked coconut
1/4 c. chopped almonds
1 carton (8 oz.) vanilla yogurt
Drain pineapple and oranges. Use juice as beverage. Combine
pineapple, oranges, banana, grapes, marshmallows, coconut and
almonds. Fold in yogurt. Chill.
TRADITIONAL AMBROSIA SALAD
1 (16 oz.) can mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. flaked coconut
1 1/2 c. miniature marshmallows
1 c. dairy sour cream* (or whip 1 envelope Dream Whip & add 1/4
tsp.
lemon juice)
1 c. sliced white grapes (optional)
1 sliced banana (optional)
Mix all ingredients together and chill several hours or
overnight. Add banana just before serving. Yield 6 to 8
servings.
