Broccoli Salad


Broccoli--use fresh and chop

3  green onions

to pound bacon, cooked and crumbled

1 cup   raisins

1 package  (3 3/4 ounces)    sunflower seeds

4-6  hard cooked eggs chopped finely


1 cup mayonnaise

2 Tablespoons sugar

1 Tablespoon vinegar

  Toss the combination of first ingredients with the dressing.  Store in refrigerator until you serve.  

Carrot Salad

Dorothy Ladely
1 green  pepper, chopped
2 pounds  carrots, cooked sliced, cooled; don't overcook.

Marinate carrots &  green pepper: 

1 cup salad oil
1 can tomato soup
cup vinegar -- red wine
1 teaspoon dry mustard
1 teaspoon  salt
teaspoon black pepper
onion, chopped
teaspoon Worchester Sauce


Marinade in the blender until the onion is chopped fine.  Let this stand in refrigerator for at least 24 hours.  It is best after 4-5 days.

Cauliflower Salad

1 head cauliflower, broken into bite size pieces
2 cups grapes sliced in half
1 cup  chopped pecans
1 cup mayonnaise -- NOT Miracle Whip
cup sugar
1 teaspoons mustard



Marlene Allen
1 package coleslaw mix
3 packages Ramen noodles, chicken flavor, broken into pieces.  Set aside the flavor packets.
1 can chicken 
2 chicken breasts cooked tender and chopped into small pieces
2 Tablespoons onions, chopped
2 cups Italian salad dressing
as you like honey roasted nuts

Mix the coleslaw, ramen noodles, chicken chunks, onions,and nuts.

Mix the flavor packets from the Ramen noodles with the Italien dressing.  Pour over the slaw mixture and set in refrigerator overnight.




Colorful Salad


1 can fruit cocktail

1 can pineapple tidbits

1 can mandarin oranges

cup coconut

1 box lemon instant pudding

Save the juice from all the cans of fruit and use in the salad.  Mix the pudding with the juice and then toss together.  Can also add bananas and grapes if desired.

Cranberry Banana Salad Mold

Dorothy Ladely
1 box  3 ounces raspberry Jell-O
1 cup boiling water
cup  cold water
1 one pound can whole cranberry sauce
2 medium bananas, sliced
cup chopped pecans
Dissolve gelatin in boiling water water.  Ad cup cold water.  Chill until partially thickened.  Add sliced bananas and pecans.  Spoon into molds; chill until firm.  Serve on salad greens; top with Cool Whip.

French Dressing

Dorothy Ladely
1 cup Mazola Oil
1 cup white sugar or brown
1 can tomato soup
cup wine vinegar
1 Tablespoon prepared mustard
onion salt and garlic salt 8 -10 shakes from each bottle
You can also add in stead of the garlic salt and prepared mustard:
1 teaspoon oregano
1 teaspoon Worcestershire sauce
crushed clove  garlic
1 teaspoon celery seed
Mix together in blender.  Chill.  Keep refrigerated.  Makes about 1 quart.


Frozen Fruit Slush Cup

12 ounces 7-Up or Sprite

1 large  bananas sliced

1 (6 ounces) can frozen orange juice, thawed

1 large can crushed pineapple

2 (10 ounces) packages raspberries or strawberries, thawed

1 (6 ounces) can frozen pink lemonade  

Mix together in a large bowl.  Spoon into muffin tins with paper liners or other individual cups.  Freeze.  Thaw 30 minutes before serving.  Makes about 24 fruit cups.  

Glorified Rice

Some people call this a dessert, but I like to call it a fruit salad by adding more fruit than all the sweets. 

1 can  crushed pineapple (9 ounces)  Or better yet, use fresh pineapple!

1  ripe banana, sliced

seedless grapes, split into halves

6 or 7  maraschino cherries

1 can mandarin oranges

10 fresh strawberries sliced

bing cherries if in season

2 cups cooked white rice

1 cup  tiny marshmallows

Use either whipped cream or Cool Whip and fold into all the ingredients mentioned above.  Chill well before serving.  

Heavenly Hash

Equal parts of Pineapple, Bananas, White Grapes, Marshmallows

Add cup sugar to the left over pineapple juice from the can and add 2 Tablespoon cornstarch and thicken.  Cool and put into salad bowl.  Mix 2 Tablespoon salad dressing and cup whipped cream.  Mix all together and chill before serving.  

Japanese Chicken Salad

Florence Blattner


3 Tablespoons Sugar
2 Tablespoons  Soy Sauce 
3 Tablespoons Sesame Oil
3 Tablespoons  Vinegar
3/4 Cup  vegetable oil
1 teaspoon   ginger


1 3 ounce package Ramen noodles (do not use the seasoning packet)
7 Cups thinly sliced oriental cabbage (Chinese cabbage is my preference)
2 Tablespoons  chopped green onion
 2 Cups diced, cooked chicken breast
1 Cups  slivered almonds
 2 Cups pea pods, blanched


Mix dressing ingredients well. Marinate noodles in dressing 1-2 hours.

Combine cabbage, onion, chicken, almonds and pea pods in large bowl. When

noodles are tender, add noodles. When ready to serve, pour dressing over salad.

Hint:   You will not need all the dressing. It tends to make the salad too moist.  It keeps very well in the fridge for another time.


Macaroni Salad

From Jackie Buchholz

1-2 cups chopped ham

cup green onion

cup celery

cup red pepper

Salad dressing: 

1 teaspoon mustard

teaspoon dill weed

1 teaspoon beau monde seasoning

Toss with chilled, cooked pasta.  

Mandarin Orange Salad

Florence Blattner
1 head lettuce--torn in bite-size pieces
1 cup chopped celery
4 green onions, chopped
2 Tablespoons fresh or dried parsley
2 cans Mandarin Oranges
Layer above items in large bowl in the order given.


cup cooking oil
4 Tablespoons wine tarragon vinegar
teaspoon salt
4 Tablespoons sugar

Put in a sauce pan and stir with wooden spoon until they carmelize:

8 Tablespoons slivered almonds
4 Tablespoons sugar
Put nuts onto waxed paper to cool.  Add dressing at serving time and sprinkle with almonds.  Serves 10.

Oriental Salad I

Chill veggies, rice, and shrimp:

1 10 ounces package frozen peas, cooked

1 4 3/8 ounces minute rice, cooked

9 ounces  shrimp--get the fresh from the market!  Salad size.

1 cups chopped celery

cup finely chopped onion

Bring to a boil, then simmer gently 3-4 minutes:

4 Tablespoons water

tsp. salt

tsp. sugar

Combine and blend dressing:

cup salad oil

3 Tablespoon cider vinegar

1 Tablespoon soy sauce

2 tsp. salt

tsp. MSG

tsp. celery seed

tsp. sugar

Pour dressing over chilled ingredients before serving, toss lightly.  

Oriental Salad II


1 bag Cole slaw mix

1 1/2 bunches green onions, chopped fine

1 package Ramen chicken-flavored noodles (crush the noodles)

1/2 cup sunflower seed meats

1/2 cup slivered almonds (toast in a non-stick fry pan)

Combine and pour over salad just before serving:


1/2 cup salad oil

2 Tablespoons sugar

2 Tablespoons white vinegar

chicken flavor packet from the Ramen noodles


Potato Salad  

6 cups diced potatoes, cooked

3 Tablespoons French dressing

1 cup finely chopped green onions

1 cup mayonnaise

3  hard cooked eggs

1 cup chopped celery

1 teaspoon salt

2 Tablespoons mustard

Sprinkle cooked, diced potatoes with French dressing.  Cover and let stand 30 minutes.  Add remaining ingredients, stirring carefully.  Chill and serve. Makes 8 cups.


Romaine Salad

Vi Englebret


1/3 cup sugar

1-2 Tbls. poppy seeds

3/4 mayonnaise

1/4 cup milk

2 Tbls. vinegar



Torn romaine lettuce or mixed greens

1 pint fresh strawberries, sliced, or other fruits if desired.


Twenty-Four Hour Salad

From Grandma Lefebvre.  It can be made ahead of time and stored till the company arrives!

2 bunches green onions

5 or 6  celery sticks, chopped

1 can  water chestnuts  

1 package frozen peas (10 ounces)

1 head lettuce

2 cups mayonnaise

2 Tablespoons sugar

8 ounces Romano cheese, grated

Slice onion, celery and water chestnuts.  Chop lettuce in small pieces.  Layer onion, celery, water chestnuts and peas with alternate layers of lettuce.  Top with mayonnaise and sugar.  Top with Romano cheese.  Refrigerate 12 hours before serving.  

Watergate Salad

Dorothy Ladely
1 small can crushed pineapple
1 9 ounce package  Cool Whip
1 box  pistachio pudding mix
1 small cup miniature marshmallows
1 box  lime Jell-O -- make, chill, cubed
1Tablespoon cornstarch
1 Tablespoon lemon juice


Fold pistachio pudding mix into the Cool Whip.  Add remaining ingredients of Jell-O cubes, pineapple.  Thicken the pineapple juice with  cornstarch.  Cool before adding to the pudding.  Then add lemon juice.




Wild Rice Salad



Kathy Williamson



3 cups cooked wild rice
1 cup cashews
1/3 cup choped onion
8 ounces sliced water chestnuts or
1 cup chopped celery
1 cup halved green grapes
3 cups cooked chicken
2/3 cup mayonnaise (not Miracle Whip)
1/3 cup milk
2 tsp. lemon juice
1/4 tsp tarragon
1/2 tsp. salt
1/8 tsp. pepper
Layer ingredients in a large bowl.  Just before serving, mix in dressing.  Serves 10-15.


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