Broccoli Salad

 

Broccoli--use fresh and chop

3  green onions

½ to ¾ pound bacon, cooked and crumbled

1 cup   raisins

1 package  (3 3/4 ounces)    sunflower seeds

4-6  hard cooked eggs chopped finely

  Dressing: 

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
¾ cup	vinegar -- red wine
1 teaspoon	dry mustard
1 teaspoon	salt
½ teaspoon	black pepper
1	onion, chopped
½ teaspoon	Worchester Sauce

Blend:

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
Dressing:
1 cup	mayonnaise -- NOT Miracle Whip
½ cup	sugar
1 teaspoons	mustard

Coleslaw

Marlene Allen

1 package	coleslaw mix
3 packages	Ramen noodles, chicken flavor, broken into pieces.  Set aside the flavor packets.
1 can	chicken
or
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. Serve.

Colorful Salad

 

1 can fruit cocktail

1 can pineapple tidbits

1 can mandarin oranges

½ 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
½ cup	cold water
1 one pound can	whole cranberry sauce
2 medium	bananas, sliced
½ cup	chopped pecans
Dissolve gelatin in boiling water water.  Ad ½ 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
½ 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 ¼ 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 ½ cup whipped cream.  Mix all together and chill before serving.  

Japanese Chicken Salad

Florence Blattner

Dressing:

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

Salad:

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 ½ Cups	slivered almonds
2 Cups	pea pods, blanched

Combine:

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

½ cup green onion

½ cup celery

½ cup red pepper

Salad dressing: 

1 teaspoon mustard

½ 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.
Dressing:
½ cup	cooking oil
4 Tablespoons	wine tarragon vinegar
½ 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 ½ cups chopped celery

¼ cup finely chopped onion

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

4 Tablespoons water

½ tsp. salt

½ tsp. sugar

Combine and blend dressing:

½ cup salad oil

3 Tablespoon cider vinegar

1 Tablespoon soy sauce

2 tsp. salt

½ tsp. MSG

½ tsp. celery seed

½ 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 ¼ cup mayonnaise

3  hard cooked eggs

1 ½ cup chopped celery

1 ½ 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

Dressing:

1/3 cup sugar

1-2 Tbls. poppy seeds

3/4 mayonnaise

1/4 cup milk

2 Tbls. vinegar

 

Salad:

Torn romaine lettuce or mixed greens

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