Salads, Slaws & Dressings

 

(Salads & Salad Dressings )(Fruit Salads )(Slaws & Slaw Dressings )

1/2 head of lettuce (chopped up)
4 medium tomatoes (diced)
6 strips of bacon (fried and crumbled up)
1/2 cup of croutons
1/2 cup of mayonnaise
1/4 cup of milk

1 head raw cauliflower, cut into bite size bits
1 lb bacon, cooked well, crumbled
1 head lettuce, chopped
1/2 red onion, diced small
1 cup mayo
1/4 cup sugar
1/4 cup parmesan
salt and pepper to taste

mix all ingredients except bacon. I like to toss that in right before serving so it is crisp.

Here's how I assemble it the day before:

Mix the mayo, parm, and sugar. Place in the bottom of a bowl you will be serving it in.
layer the rest without mixing:
add the chopped onions.
Next add the chopped cauliflower
next add the chopped lettuce.
fry and crumble bacon, when cool, put in baggie, set on top of lettuce.
Cover all with plastic wrap

Next day when serving, empty bacon in, toss all. One dish. Not wilted. Very good!

This one is different than any other cucumber salad recipe I've seen. No matter how much I make, it's never enough. The kids would steal it, hide, and eat the whole thing. Actually, my sister, cousin, and i did scarf down half a bowl when we were left in the car with it prior to a pot luck picnic. My aunt was so mad. This is a good one to file away until the summer when you have a bumper crop of cukes and don't know what to do with them. it's typically German in flavor-- sweet and sour.

At least 12 large cukes
sugar
cider vinegar
vegetable oil
salt and pepper

Peel cukes. Slice very thin, like thinnest blade on food processor, or think blade on the old knuckle-buster. In a large bowl, place cuke slices with tons of salt. Mix well. The object is to wilt the cukes-- draw out the moisture. Allow to sit at least half an hour, or longer. You will see the liquid in the bowl. Later, rinse with lukewarm water, and pickup handfuls of cukes and squeeze out water. Squeeze hard! You want to reduce the volume by at least half! When wrung-out cukes are in a clean bowl, mix 1 part sugar, 1 part oil, and 1 part vinegar. The amounts will vary depending on how many cukes you've used. Season with salt and pepper-- note-- it usually does not take much salt, since a little is left from before. Refrigerate. Should be nice and cold. Before serving, taste, and adjust sugar or vinegar so it's balanced. These will not look like sliced cukes any more, but almost translucent, and very limp. The taste is great. All the in-laws who have married into this German family have become addicted. We serve it in the summer, and for Easter, with other Spring foods, like pickled beets, German potato salad, ham, deviled eggs, etc. Or we splurge and buy cukes in the winter to make a batch.

This is a recipe my Best Friends Mother use to make.
Shred two carrots, or more depending how large a Salad you need.
Mix two heaping tablespoons of Salad dressing (Miracle Whip is my favorite) with one heaping T. of peanut butter. When well blended, stir in the shredded carrots & a handful of raisins. Crushed pineapple may be added to this if desired.

2 cups diced cooked chicken
1 large tart apple, cored and diced
1 cup chopped celery
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons honey
salt and pepper.

3 cups cooked chicken, diced
1 1/2 cups chopped celery
1/2 cup crushed pineapple, drained
mayonnaise
salt and pepper to taste
lettuce
2 hard-cooked eggs, sliced, optional
Combine chicken, celery and pineapple; moisten with mayonnaise. Season with salt and pepper, to taste. Serve on lettuce and garnish with sliced egg, if desired.

5 - cups cooked chicken breast (cut into 1/2 inch cubes)
3 - cups cooked rice
1-1/2 - cups seedless grapes (cut in half)
1-1/2 - cups celery, chopped
1 - can (13 oz.) pineapple chunks, drained
1 - can (12 oz.) mandarin oranges, drained
1/2 - cup (4 oz.) slivered almonds

Dressing
2 - tablespoons salad oil
2 tablespoons orange juice
1 teaspoon salt
1-1/2 - cups mayonnaise

In a large mixing bowl combine chicken breast, rice, grapes, celery, pineapple chunks, mandarin oranges, almonds.

Cover bowl with clear plastic or foil and place in refrigerator for several hours or overnight.

Boneless whole chicken breasts, about 3 lbs.
1/2 cup heavy cream
1/2 cup plain yogurt

1/2 cup sour cream
1/2 cup good mayonnaise
1 cup diced celery
1/2 cup roughly chopped walnut meats
1 Tbsp. dried tarragon
Salt and pepper to taste

Mix the cream and yogurt and let stand at room temperature for and hour or more. (I mix it the night before and let it stand covered on top of the fridge.)

Turn the oven to 350 F to preheat. Put the chicken in a single layer in a shallow baking pan and cover with the sour cream and yogurt. Bake 25 minutes or until done to your taste. Remove from oven and cool in the juices. Then remove from the pan and drain well.

Shred the meat into bite-sized pieces and put in a bowl. Whisk the sour cream and mayonnaise together and fold in the celery, tarragon. walnuts, and salt and pepper to taste. Add to the chicken and toss until all the pieces are coated with the cream mixture. Refrigerate covered for at least 4 hours before serving.

First I add into a bowl 2 or 3 stalks of celery chopped up, then about a 1/4 of a red onion chopped up and some fresh chives chopped in 1/4" pieces. Cracked black pepper and salt. To that I sprinkle some (1/2 teaspoon or so) of dried oregano, a bit of basil, a crushed clove of garlic, just a tad of lemon juice (have used red wine vinegar as well). Add mayo about a cup and mix all together.

Add a pound of diced boiled chicken breast (cool before adding to the mix). If to dry add more mayo. Chill and taste after a couple of hours and you can add more of whatever flavor you think is lacking.

For macaroni salad basically the same but add a bit of sour cream, more red onion, some red and/or green bell peppers, sliced black olives, toss macaroni or pasta until coated and mixed. Adjust accordingly. (I like that bowtie and shell past for this one)

The Southern way for macaroni salad is a mayo, mustard base with boiled eggs all chopped up, salt, pepper. 

2 1/2 cups cubed cooked chicken
1 cup thinly sliced celery
1 cup halved green grapes
2 Tbl. minced fresh parsley
1/2 cup mayonnaise
1 Tbl lemon juice
1 Tbl. cider vinegar
1 1/2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
4 cantaloupe cut in half and cleaned (8 bowls)
Toasted sliced almonds

In a large bowl, combine chicken, celery, grapes and parsley. C
In a separate bowl, combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least an hour. To serve, place 1 cup of chicken salad on each cantaloupe half and sprinkle with almonds.

The cantaloupe halves make great bowls, less clean up.

Chicken, Mayonnaise, chopped pecans and a can of crushed pineapple....mmm mmmmm good.

1 head cabbage
2-3 green onions
8 tbsp. sesame seeds
8 tbsp. sliced almonds
2 packages top ramen
4-6 chicken breasts

Brown seeds and almonds in butter. Chop cabbage and onions. Put in bowl. About 20 minutes before serving, add seeds & almonds. Break up the Ramen noodles by crushing with your hands while still in package and add to mix. Then add dressing.

Dressing
4 tbsp. sugar
1 tsp. pepper
2 tsp. Accent
1 cup salad oil
2 tsp. Salt
6 tbsp. rice vinegar

1 package of Top Ramen Noodles (any flavor, do not use the seasoning pack)
½ Cup walnuts chopped (I use pecans)
4 Tbl of butter
1 head of Romaine Lettuce
1 bunch of broccoli flowerette's (raw) about 8 oz
3-6 chopped green onion
1-can mandarin oranges (drained)

Dressing
1 cup vegetable oil
1/4 cup sugar
½ cup red wine vinegar (I used balsamic vinegar)
3 Tbs. soy sauce
Dash of salt and pepper

Sauté noodles in butter, breaking them into small bits, add nuts, brown and set aside

In a large bowl, break up the romaine lettuce; add broccoli flowerette's and green onion then chill. Just before serving, toss in the noodles and nuts, add oranges. Add dressing and toss well, serve.

I got this recipe from a friend years ago when we went camping together and it makes a great side dish for at home or out camping.

1 large head of broccoli
1 red onion
1 cup of grated cheese (Cheddar)
1 to 10 strips of bacon (fried crisp)
1/4 cup of red wine vinegar
1 cup of mayonnaise
1/4 cup of sugar

Mix mayonnaise, red wine vinegar, and sugar together and let blend while preparing other ingredients. Cut up broccoli and onion.   Crumble bacon. Mix broccoli, onions, bacon, and cheese with the dressing.   Chill before serving.

salad fixings:
2 1/2 cups Broccoli (the flower part)
1 cup salted peanuts
1 cup raisins
1 medium red onion chopped

topping mixture:
1 cup mayo
2 tbl red wine vinegar
1/3 cup sugar


Mix salad fixings first, then mix the topping, and then mix the two together...about 1 to 2 hrs before, depending on how soft or crunchy you like it. Tastes great even the day after, but make sure to keep in fridge. People go nuts over it at Barbeque's!

2-3 cups (1 head) of fresh broccoli florets, no stems, washed and drained
1 c Chopped red sweet onion
1/2 c White/golden raisins

Dressing:

2 tbs. Red wine vinegar or Apple Vinegar
3/4 c Mayonnaise
1/2 c Sugar or Splenda

In a large bowl, combine the broccoli florets, onions, raisins.
In a small bowl, combine the dressing ingredients, the vinegar,
mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently,
refrigerate, covered, overnight and toss gently the next day when ready to
serve.

2 jars 3 bean salad
2 packages tri-color pasta, cooked and drained
1 bottle rice vinegar
red onion, chopped
red and green bell peppers, chopped
jicama, chopped
radish, chopped
green onions, chopped
sugar, if too tart

Cook pasta according to package. Drain. Add jars of 3 bean salad to pasta and chopped veggies. Pour rice vinegar over and toss. Refrigerate.

1 whole chicken, cooked and cubed
chopped celery
golden raisins
water chestnuts, canned, chopped
green onions, chopped
sliced almonds
frozen peas
mayonnaise
salt and pepper

Boil & cube or chop chicken. Add remaining ingredients and mayonnaise to moisten, salt & pepper to taste.

This one is delicious, easy, healthy, pretty, and travels well.

I can each, red kidney beans, black beans and chick peas, drained, rinsed and drained again
1 large onion, diced
1 can whole kernel corn, drained, or 1 1/2 cups cooked corn
1 sweet red pepper, diced
1 sweet yellow pepper, diced
diced jalapenos to taste ( I use about 1/4 cup)
1 lemon, seeds removed, diced small (leave the rind on)
2 bunches fresh scallions cut small (about 1 cup)

Mix all together in a big bowl, when ready to serve pour over it the following dressing:

In a blender or food processor mix:
1 cup olive oil
1/3 cup wine or cider vinegar
1 tsp. salt
3/4 tsp. freshly ground black pepper
2 large cloves garlic
Blend til smooth and creamy.
If taking this to a picnic, put the dressing in a jar. when ready to serve, give it a good shake and pour over the salad.

1 dishpan full of young dandelion leaves
4 strips of bacon
1/2 cup sugar
2 tablespoon flour
1 egg - beaten
1 teaspoon salt
1/2 cup vinegar
1 1/2 cups water
3 eggs - hard boiled, diced

Wash, drain, and cut up tender dandelion leaves.

Brown bacon; remove drippings and crumble

Combine sugar and flour.
Add egg, salt, vinegar, and water and mix until smooth.
Pour into bacon drippings and heat, stirring constantly
until mixture thickens.

Pour warm dressing over dandelion, add crumbled bacon
and hard boiled eggs.
Toss lightly and serve immediately.

6 cups of fresh broccoli flowerets (I blanch them)
1 cup of cheddar cheese, cubed
1 small red onion, diced small
1 large red apple, chopped/diced
1-1/2 cups pecans, chopped coarsely
1/2 cup red wine vinaigrette (or vinaigrette of your choice)
1 teaspoon lemon juice

Combine first five ingredients.
Combine vinaigrette with lemon juice, pour over salad and toss, and serve immediately.
It was one of the easiest things I've ever made, and got raves!

1 (15.25 ounce ) can unsweetened pineapple chunks (reserve juice)
5 cups torn spinach leaves, chilled
6 slices bacon, crisply friend and crumbled
2 hardboiled eggs, chopped
1/4 cup sliced green onion

Pineapple Dressing (SEE RECIPE BELOW) Prepare the Pineapple Dressing first.
Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, eggs, and green onion. Just before serving the salad, add the dressing and toss it lightly. Serves 8.


PINEAPPLE DRESSING
1/4 cup salad oil
2 tablespoons sesame seed
Reserved pineapple juice
3 tablespoons white wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
Heat the salad oil in a skillet. Add the sesame seed and brown. Add the remaining ingredients and mix well. Transfer the mixture to a jar, cover, and refrigerate several hours.

Very refreshing in the summer.
Quantities depend on number of people.
Uncle Bens fast cooking Boiled in Pack ( 1 pack for 2 people)
Boiled eggs - Tomatoes - Red onions or Scallions - olives Black or Green - Cucumbers - Tuna canned preserved in water - salt, pepper -
Dressing-
3 part of vegetable or Canola oil for one part of Red wine vinegar or Balsamic vinegar, ( Balsamic is sweater) 2 0r 3 tea spoon of Kraft
mayonnaise if you don't do your own.
Skip the olives if you don't like them but if you do please buy good ones, not in cans, I also add anchovies because I love them , up to you. Bon Appetite.

1 qt large curd cottage cheese
1/2 cup each of diced red and green pepper
3/4 cup diced onion
1/2 tsp salt
3/4 tsp pepper
3/4 cup diced, firm tomato

Stir ingredients together, chill for 1/2 hour.

Great with ribs!
Cornbread:
1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers

Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

Dressing:
1 package ranch style dressing mix
8 ounces sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chili peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained

Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chili peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

Layer:
Chopped Lettuce
Small amount of red kidney beans (rinsed)
chopped onion
Chopped tomatoes
grated cheddar cheese
sliced black olives (if you prefer)

Creamy garlic dressing
Small bag of doritos

Just before serving, crush the doritos and put in the salad along with the dressing.
Don't put the doritos in ahead of time as they will get soggy.

1 head crisp fresh romaine lettuce
1 bunch scallions, sliced (include a little of the green part)
1 small can mandarin orange slices, drained
1/4 cup slivered toasted almonds

Cut the lettuce in bite-sized pieces and put in a pretty glass bowl. Sprinkle the scallions over, then the chilled orange slices. Cover with plastic wrap til ready to serve. Scatter the slivered toasted almonds over the top and pour over it this dressing:

Garlic Vinaigrette
Mix in blender till smooth and creamy-looking:
1/3 cup red wine vinegar
2/3 cup safflower or other mild oil
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

This will make more than you need for the salad but it keeps well for several days. It will separate if made ahead, so I put it in a glass jar and give it a shake before dressing the salad.
To toast the almonds, put into a heavy frying pan DRY and stir over low heat til they brown lightly and give off an appetizing smell. Cool well before using (I make lots of these at a time; they keep well in a covered jar on the shelf).

This salad is called Garbage Salad , not for the taste because it is excellent, but the salad is best mixed in a garbage bag. It should be renamed but the name draws looks and reactions from your guests till they try it and then ask for the recipe. Have fun looking at their expressions when you tell them the name and let me know what you think of the recipe.

Dressing;
3 Tbl. Brown sugar
3 Tbl. Rice vinegar
2 Tbl. Oil
2 Tbl. Water
2 tsp. Accent
Put in a container with a lid & shake

1- Head lettuce
Chopped green onions, as much as you taste buds like! We like a lot

1 can rice noodles
1 jar sunflower seeds
1 pk of almonds

I make the dressing and refrigerate, wash the lettuce and brake into bite size pieces & add the green onion to it and place into a clean garbage bag & refrigerate. Combine the dry ingredients & put into another container. Just before serving I toss the dry ingredients & salad dressing with the lettuce & green onions. Serve immediately.

1-1lb. pkg cabbage coleslaw mix
1 bunch of green table onions
1/2 cup sugar
1/3 cup apple cider vinegar
2 pkgs. Chicken Ramen Soup mix
1/4 cup vegetable oil
1 cup sunflower nuts
1 cup cashews or silvered almonds

In a large bowl, mix together the cabbage, uncooked noodles from the soup mix which have been broken into small pieces, and the table onions which have been diced. Save dry packets.

To make the dressing, mix the sugar, vegetable oil, apple cider vinegar and the packets of dry soup mix together.

Pour the dressing over the salad about 2 hours before serving. Add the sunflower nuts and cashews or almonds just before serving. Serves 8-10.

2 3-oz. Lime gelatin
2 1/2 C. hot water

Pour into a 9 x 13 Inch enamel pan and let stand until firm in refrigerator.
Second Layer

1/2 C. pineapple juice
20 Large marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve 1 3-oz. package lemon gelatin in 1 1/2 cups hot water.
Soften 1-- 8-oz. package cream cheese. Combine the hot marshmallow-pineapple liquid, gelatin and cream cheese and mix well. When cool, pour over the first layer and let stand in refrigerator.

3rd Layer

1 3-oz pkg. cherry gelatin
1 3-oz pkg. red raspberry gelatin
2 1/2 c. hot water

Combine above ingredients. When cool, pour over the second layer and let stand until firm. Cut in 2-or 3- inch squares to serve. I usually make it in a clear class pedestal bowl.

3 or 4 cucumbers, peeled and cubed.
add in white onion, I just cut them up.
then throw in some diced firm tomatoes
add in Miracle Whip salad dressing just enough to make it milky
salt and pepper to taste and refrigerate the mixture until it's cold.
This is one of those recipes that taste better the nest day.

4 Large Cucumbers, skinned, seeded and diced
1 Red onion diced
6 Roma Tomatoes, Seeded and Diced
1 Tbsp. Cilantro, finely chopped, I use about 1/4 to 1/2 cup
1 diced Jalapeno, I use about 1/2 sm. can diced Jalapeno's
1/2 cup Rice Wine Vinegar
1 pkg. Dry Ranch Dressing
Salt and Pepper to taste

Combine 1st 5 ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper and toss well until well coated. Add a pinch of sugar to balance the vinegary taste. Serve with Tostados

I mix the vinegar, ranch dressing together first then add
This a great summer recipe for hot days.

Orange and onion combinations are a classic; I believe they began in Spain. My favorite salad is one that used to be served by The Magic Pan in Boston. Romaine lettuce, Mandarin sections drained, thinly sliced scallions in a bowl in that order. When ready to serve, sprinkle with toasted almond slivers and pour dressing over. It's been a family favorite for years.
The dressing: 1/3 cup vinegar, 2/3 cup mild oil, 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp freshly ground black pepper, and 2 cloves fresh garlic, blend in a blender or food processor until creamy.

I haven't found a dried bean or pea that I don't like...but when I want something different for a get together, I make up a black eye pea salad. I don't have a recipe just,

cooked BEP's
celery chopped
sweet pickles, chopped
onion, chopped
beets, pickled and chopped
green pepper, chopped

The seasonings are varied but always contain vinegar, oil, garlic powder, lemon pepper, course ground pepper. I'm sure you could use a good Italian dressing instead.

Refrigerate over night.

have used dried black-eyed peas but now use the frozen ones. They are so much better. Cook them the same way.
Here's another good recipe that I got out of the Country Living magazine 6-97 issue

3 Tbs. extra virgin olive oil
1 small onion chopped
2 cloves of garlic, finely chopped
3 cups cooked blacked-eyed peas
3 Tbs. fresh lemon juice
salt and pepper to taste

Heat 3 tbs. oil over medium heat. Sauté onions about 4 minutes. Add garlic, sauté 15 seconds. Remove from heat, add peas, cilantro, lemon juice and salt and pepper. Chill

This is a great salad for hot days, quick simple, a hit with kids.

8 oz peas fresh or frozen
8 oz sliced chestnuts drained
1 cup celery sliced thin
1/2 green onion chopped
1/4 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste

For the left-overs, make Salmon Salad out of it like you make Tuna salad only
uses Salmon, hard boiled eggs, pickled Relish, Onions, Mayonnaise,
salt, pepper, sever with crackers or on toast.

Add more cilantro if you like, as I also love the stuff and more the better. It's also very good for you.

5 lbs Potato, boiled with skin on. New or Red potatoes are what I use
2 bunches Parsley (Chinese or Spanish Cilantro), a bunch is about +1 inch in dia of stalks
6 -12 Eggs, hard boiled
6+ stalks Celery with leaves attached
1-2 Bell Pepper (any color)
1 small can sliced olives
1 small can pimento (sp?)
6+ oz relish (include the juice)
1/2 cup yellow mustard
1-2 cup Mayonnaise (Best Foods or any "real" mayo)
3-4 tblsp Tabasco
1 juice from fresh lemon (nuke it for about 1 minute first, then squeeze...gets more juice)
3-4 teasp finely ground white pepper corns

Cook potatoes (washed with skins on). Refrigerate over nite. Can be diced then or after into 1/2 inch squares or size to your taste.

Take out egg yokes and then dice the whites into small 1/2" pieces. Save yokes for below.

Mix the egg yokes with the mayo, mustard, relish, Tabasco, pepper and lemon juice. Mix until smooth.
This will be introduced at the very last moment just before serving. Keep refrigerated. This part is to
"taste", so play with the proportions until it's to your liking. For outdoor where there's no refrig, keep
this as a side dish floated in a larger bowl of ice so everyone can spoon onto their helping of salad (you'll
have to make more, 'cuz everyone usually spoons on more than you would premixing).

Wash the celery & parsley WELL. Drain and pat dry with paper towel. Gather up all of the parsley, align all in one direction (leaves in one direction) and then dice from the stems towards the leafy end. Each slice should be about 1/8" or 1/16" and the pieces should be about 1/8"-1/16" square. Set aside. Slice the celery lengthwise. Each sliver should be about 1/8" wide.  Then slice them into 1/16"-1/8" inch square pieces.  Make sure the leaves are left on and are part of the
mixture. Set aside.

Onions if you like them, but many don't so I leave it out. If you do, diced to approx 1/8th inch pieces.

Toss everything except for the egg yoke mixture together. Add the egg yoke mixture just before serving,
or can be in a side dish with a spoon for each to garnish.. This makes a great picnic salad and is safe
in that the mayo & egg yokes are added at the last moment and can be kept in the cooler till the final
mixing or floated in a larger bowl of ice.

I like this one that I got from Wish-Bone. It may not be as "fast" as you are looking for though.

3 pounds red or all-purpose potatoes, peeled, if desired, and cut into 1-inch chunks
Water
Salt, if desired
3/4 cup Wish-Bone Robusto Italian Dressing
2 teaspoons lemon juice
1/4 teaspoon cracked black pepper (optional)
2 ribs celery, chopped
1 medium green or red bell pepper, chopped (optional)

In 5-quart pot, cover potatoes with water; add salt. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender. Drain potatoes; cool.

In large bowl, combine Robusto Italian dressing, lemon juice and black pepper. Stir in potatoes and vegetables; toss to coat. Chill at least 2 hours before serving. Makes 8 servings.

Nutrition Information Per Serving: Calories 230/ Protein 3g/

Also terrific with Wish-Bone Italian, Just2Good Italian, Fat Free Italian or Ranch Dressing.

I usually use red potatoes and Italian dressing.

You can make potato salad days ahead if you don't put the mayo in it.
Try the small (oval) white or red potatoes, or Yukon Golds make great salad too. Do NOT use the big baking potatoes; they are mealy and fall apart.
Boil them whole till BARELY tender; don't overcook them! Drain them immediately and let them stay in the colander till still hot but cooled enough to handle. Cut them in chunks the size you like; you don't have to skin them. Put them in a deep bowl. Add cut-up onions (we like Vidalia) and celery in the amounts you like, celery seed too if you like it. Salt and pepper to taste. Now pour over them a mixture of 1/3 cup wine vinegar and 1/2 cup salad oil (for about 2 or 3 lbs potatoes) and toss lightly but thoroughly. Cover with plastic wrap and refrigerate when cool, until you are ready to serve it. Then add a bit of mayo if you want it, but it is very good without.
You can serve this salad warm when you first make it and it is very good. For extra-special, sprinkle bacon bits and sliced scallions on top, or a sprinkle of chopped parsley.

We love Hearthertree's recipe except instead of the salad oil she calls for we use the drippings from the 1/2 lb of bacon we fry & mix in.

We call it "German Potato Salad"

Sometimes a recipe is so simple that people don't believe it.
Start with red or white potatoes, not big bakers. Peel and boil but do not overcook. Maybe 6 good size potatoes, 6 or 8 eggs hard boiled and peeled, 1/2 onion chopped fine and mayonnaise thinned with a TB spoon of lemon juice, salt and pepper.

Peel and cook potatoes. Hard boil the eggs. When cooled, slice pot. to small pieces. Chop up the eggs.

Dressing: Miracle Whip or mayo, mustard, relish, salt and pepper.
You can add onions and chives if you like.

Rule of thumb, use about 1t of mustard for each cup of mayo.
Start mixing small amounts. The blend depends on how dry or moist you want it.

You can use potatoes or elbow macaroni for this   Very easy my family loves it.

cooked potatoes (with or without skins)
chopped celery
chopped carrots (tiny pieces)
sliced green or black olives
celery seed (not too much)
Hard boiled eggs (chopped)
Kraft Mayo.

Mix all together. I did not give amounts because it depends on how many you are serving. I usually make the evening before serving so it is chilled and add more mayo before serving so it is moist.

Take red or white potatoes, small, with skins on. boil and cut into bite size pieces.
bell pepper, slivered or chopped, any color or a little of all three.
chopped onion
diced celery

For dressing, use bottled Good Seasons Italian.
You can serve this warm or cold

Here's a different and very good potato salad for picnics where the food is kept in an ice chest. Mayonnaise doesn't do well in these situations, so this recipe avoids that issue. Also keeps well over a few days if you don't mix the dressing into the whole batch.

5 lbs Potato, boiled with skin on. New or Red potatoes are what I use.
2 bunches Parsley (Chinese), a bunch is about +1 inch in dia. of stalks
6 -12 Eggs, hard boiled
6+ stalks Celery with leaves attached
1-2 Bell Pepper (any color)
1 small can sliced olives
1 small can pimento (sp?)
6+ oz relish (include the juice)
1/2 cup yellow mustard
1-2 cup Mayonnaise (Best Foods)
3-4 tblsp Tabasco
1 juice from fresh lemon or lime
3-4 teasp finely ground white pepper corns

Cook potatoes (washed with skins on). Refrigerate over nite. Can be diced then or after into 1/2 inch squares or size to your taste.

Take out egg yokes and then dice the whites into small 1/2" pieces. Save yokes for below.

Mix the egg yokes with the mayo, mustard, relish, Tabasco, pepper and lemon juice. Mix until smooth.
This will be introduced at the very last moment just before serving. Keep refrigerated. This part is to
"taste", so play with the proportions until it's to your liking. For outdoor where there's no refrig, keep
this as a side dish floated in a larger bowl of ice so everyone can spoon onto their helping of salad (you'll
have to make more, 'cuz everyone usually spoons on more than you would be premixing).

Wash the celery & parsley WELL. Drain and pat dry with paper towel. Gather up all of the parsley, align all in one direction (leaves in one direction) and then dice from the stems towards the leafy end. Each slice should be about 1/8" or 1/16" and the pieces should be about 1/8"-1/16" square. Set aside. Slice the celery lengthwise. Each sliver should be about 1/8" wide.
Then slice them into 1/16"-1/8" inch square pieces. Make sure the leaves are left on and are part of the
mixture. Set aside.

Onions if you like them, but many don't so I leave it out. If you do, diced to approx 1/8th inch pieces.

Toss everything except for the egg yoke mixture together. Add the egg yoke mixture just before serving,
or can be in a side dish with a spoon for each to garnish.. This makes a great picnic salad and is safe
in that the mayo & egg yokes are added at the last moment and can be kept in the cooler till the final
mixing or floated in a larger bowl of ice.

8 med. Potatoes
1 8-oz. Sour cream
½ c. mayonnaise
2 Tbsp. Parsley flakes
1 med. Onion, chopped
1 tsp. Salt
1 tsp. Celery seed
1 tsp horseradish (optional)

Boil potatoes in jackets. Peel and slice.    Mix all other ingredients to make a dressing. Layer potatoes and dressing in casserole dish. Refrigerate, preferably overnight.

I have discovered that my potato salad or macaroni salad recipes can be made by substituting white kidney beans (drained and rinsed) for potatoes or pasta. Really! The Cannellini beans (white kidney beans) have a pretty neutral flavor and soak up the flavorings you give them.

I made a great salad using my pasta salad recipe-- black olives, artichoke hearts, sun-dried tomatoes, Italian dressing, etc., and white beans, drained and rinsed. Refrigerate overnight for flavors to sink it. It was incredibly good, and quite healthy.

Slice or quarter any kind of potato you like, skin on or not.
When done, drain and pour on Italian Salad Dressing

Eat hot or cold. Good either way..

To 'dress it up' add some chopped red and green pepper and a little onion.

Use Russet or White Potatoes, Eggs, chopped Dill Pickles, Celery, Chopped Onions, Salt & Pepper, Best Foods Mayo and a small jar of Pimentos, mix it all together and sprinkle Paprika on top for garnish.

Boil small new potatoes with their skins on, till barely tender. Cut them in bite-sized pieces while hot. Put in a glass bowl and sprinkle some cider vinegar over them, then salt and freshly ground white pepper, and a teaspoon of Wyler's chicken bouillon powder, and toss gently. Dice some celery and some onion in amounts to suit your taste and mix in lightly. Drizzle some salad oil over (not olive oil), and refrigerate.
When ready to serve, add your good mayonnaise to taste. Garnish with fresh parsley.

3 lbs potatoes, boiled, peeled, sliced
1 cup Hellman's
3 hard boiled eggs, sliced
1 stalk celery, chopped
1/2 small onion, chopped
sprinkle of fresh parsley
salt and pepper to taste

Mix all ingredients, chill.

5 lb red potatoes, boiled, sliced
1 cup Hellman's
1 cup sour cream
1 packet Ranch Dressing
1/2 lb bacon, fried, drained, crumbled
1/2 cup green onions, sliced
2 hard boiled eggs, diced
1 stalk celery, finely diced
1 small can sliced black olives
crumbled bleu cheese

Mix potatoes, mayo, sour cream, dressing, bacon, egg, celery and green onions. Add equal parts of mroe mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).

Low fat sour cream works fine. If lower fat mayo is needed, substitute only half the Hellman's for lite. The Hellman's has the best flavor. Can use turkey bacon or Morningstar Farms veggie bacon, both are good.

This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.

People will lick the bowl clean.

Microwave potatoes (I used to boil but found they stay firmer in the microwave and peel after they cool.)

radishes
cucumber de-seeded
celery
onions (dice all these)
hard boiled eggs cut in quarters
mayo
salt, pepper and paprika is added on top of everything to make it look pretty.

I have no set amounts. This was just taught to me by my grandmother and mother.

Boil your potatoes in the jackets. When tender, drain and cool. Remove the jackets and dice. Add boiled chopped eggs, sweet pickle relish, real fat included mayo, and real fat included Miracle Whip, a couple of TBS of yellow mustard. Toss and chill.

Don't get much better dan dis!

I concocted this from trial and error, my family loves it.

5 or 6 large red potatoes (you can use regular potatoes)
1 cup real mayonnaise
1 cup sour cream
1 cup Italian dressing (shake well before measuring
Salt & pepper to taste
4 hard-cooked eggs (chopped)
½ onion, chopped
½ cup Dill pickle relish (with a little juice)
2 stalks of celery (chopped)
½ tsp. paprika

Boil potatoes in their skins until fork tender. Drain and cool. Once cool cut potatoes into bite size chunks. When I use red potatoes I leave the skin on. If I use regular potatoes, I peel the skins off.

Place potatoes into a large bowl; add eggs, celery, onion and relish, salt & pepper; mix well.

In a separate bowl, blend together, mayonnaise, sour cream and Italian dressing. Pour mayonnaise mixture over potatoes and gently toss till well blended.

Sprinkle paprika over top to garnish. Chill 3 to 4 hours before serving to allow flavors to meld.

Do not use diet mayo, fat free sour cream or fat free Italian dressing!

5 lbs. of small unpeeled red potatoes, cubed
1 tsp. salt
½ tsp. pepper
8 hard-cooked eggs, chopped
1 Lbs. Sliced bacon, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese
1 medium Vidalia or sweet onion, chopped
3 dill pickles, chopped
1 ½ cups (12 oz) sour cream
1 cup mayonnaise
2 or 3 tsp. prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered at 425 degrees for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately.

8 med. Potatoes
1 8-oz. Sour cream
½ c. mayonnaise
2 Tbsp. Parsley flakes
1 med. Onion, chopped
1 tsp. Salt
1 tsp. Celery seed
1 tsp horseradish (optional)

Boil potatoes in jackets. Peel and slice.    Mix all other ingredients to make a dressing. Layer potatoes and dressing in casserole dish. Refrigerate, preferably overnight.

If it's a vegetable you're after try this easy! green bean salad.
Sauté about a half cup of plain bread crumbs in butter until brown and crunchy. Careful not to burn, of course! Blanch (or microwave, in a safe bowl tightly covered with wrap and a teaspoon of water) fresh clean green beans until they are as soft (or crunchy) as you like. Cool the beans in cold water and drain. Coat the beans with olive oil and season liberally with kosher salt and ground pepper. Put the beans on your serving dish and mound the bread crumbs in the center followed by chopped hard egg. Serve cold.

Even if you think you don't like broccoli and cauliflower you will love this... easy give it a try.

Makes a large salad

2 med. bunches broccoli
1 small cauliflower
1/2 lb. bacon cooked crisp and crumbled
1 handful raisons
1 handful walnuts chopped
1/2 large red onion cut into small pieces

Combine all ingredients and put in sealed bowl.

Dressing

1/2 cup sugar
1 cup mayo (don't use salad dressing)
2 T. red wine vinegar

Mix well and store in sealed bowl.

1 hour before you are ready to serve, pour dressing over salad mix and cover.  Store in refrigerator until served.

My recipe is similar-- it calls for just broccoli, a can of sliced water chestnuts, a little shredded carrot, raisins, and sometimes I use cashews vs. the sunflower seeds it calls for. Also a half cup of shredded cheddar. It's delicious.

I make the same thing, but without the cauliflower, raisins, etc... My recipe has more bacon and onion.
The dressing is the key, I think. That dressing is wonderful. You could put that on a shoe and the shoe would be tasty.

My recipe calls for slivered almonds, golden raisins, bacon, and red onion. It also calls for apple cider vinegar instead of the red wine vinegar.

When our kids were all home yet, I used to make something similar in one of those big Tupperware cake taker things, a gallon or so at a time. There was never any left. I'd just throw in any raw, fresh veggies we liked such as carrot chunks, radish slices, cherry tomatoes, cauliflower, broccoli, onion, pepper chunks, etc. If I had some, I'd add chunks of ham and/or cheeses. Then I'd pour over a bottle of salad dressing, usually zesty Italian or whatever was on hand. We liked the veggies crispy so we didn't put the dressing on till right when we were ready to eat. The salt in the dressing makes the veggies limp otherwise.

This was really easy to do ahead for camping, because everything could be chunked up at home and then the salad dressing added at the campsite.

2 1/2 cups Broccoli bite sizes (flower part)
1 cup peanuts
1 cup raisins
1 medium red onion chopped

1 cup mayo
2 tbs. red wine vinegar
1/3 cup sugar

First mix salad fixings together, and then the topping together and then mix all up a couple of hours before serving. It is even better the day after, make sure too refrigerate.

Put chopped franks on top of chef's salad.
Chop and add to scrambled eggs with a little paprika and prepared mustard.

1 pound of fresh spinach
1 cup of sliced fresh mushrooms
1 small red onion sliced thin
¼ cup of toasted slivered almonds
2 hard-boiled eggs sliced
DRESSING:
Pour over salad right before serving.
1/3 cup of oil
2 T. white vinegar
1 T. honey
1 T. table mustard
2 t. poppy seeds

THIS FAT FREE DRESSING IS SOMETHING THAT I HAVE MADE FOR MY FAMILY
THOUSANDS OF TIMES AND THEY ABSOLUTELY HAVE A FIT OVER IT.

1 TUB OF FAT FREE YOGURT
3 TBLS OF MS. DASH ( ORIGINAL)
2 TBLS OF ANY FAT FREE MAYO

COMBINE ALL INGREDIENTS IN A BOWL AND MIX WELL, LET IT CHILL FOR ABOUT A HOUR AND SERVE OVER ANY SALAD OR USE AS A DIP FOR ANY VEGGIES!
(IF YOU PREFER A RUNNY DRESSING, ADD ABOUT A 1/3 OF A CUP OF SOY MILK) AND ENJOY!

Basic Ingreg:

1 1/2 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1/4 tablespoon oregano
1/2 tablespoon garlic powder

Combine all the ingredients. Store in airtight container.

To make Ranch Dressing:

Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon of above Ranch Dressing and Dip Mix
Whisk together. Refrigerate for one hour before serving.

To make Ranch Dip:

Makes 2 cups
2 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

Combine and refrigerate 2 hours before serving with raw vegetables or as a topping for baked potatoes.

Found it on www.recipegoldmine.com click on recipes and find restuarants.

2 tablespoons dry pectin
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons egg, beaten
1 1/4 teaspoons salt
1 teaspoon lemon juice
1/4 teaspoon dried parsley flakes
1/2 teaspoon minced garlic
pinch of dried oregano
pinch of crushed red pepper flakes

Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour.

Serve over mixed greens or use as a marinade
Makes 8 servings

Drizzle olive oil over greens, squeeze juice from half a lemon, grind pepper and salt and add about 1/2 to 1 tsp chopped fresh thyme - less if using dried.

in a jar - combine

approx. l/2 cup extra virgin olive oil
approx. l/1 cup. wine vinegar
pinch of oregano
pinch of basil
black pepper
little salt

Then I add 4 cloves of garlic (sliced). Let sit for awhile to get the garlic taste.

This was my mom's dressing. I prefer to use gorgonzola cheese.

3-4 ounces Roquefort cheese
1 cup mayonnaise
1 cup sour cream
3/4 oz. wine vinegar
lots of black pepper.

1/2 cup olive oil
1/3 cup balsamic vinegar
juice of 1/2 lemon
1 Tbsp Dijon mustard
1 tsp onion powder
1/2 tsp garlic pepper
2 Tbsp Karo (light, not dark)
1 tsp salad seasonings (a mix of finely ground herbs, in seasonings aisle)
dash of salt

Whisk all together and refrigerate for a few hours.

For green salads: Vinaigrette:
1/3 cup Red wine vinegar
2/3 cup good olive oil
1/2 tsp. salt
1/2 tsp freshly ground black pepper
1 clove garlic, slightly crushed

For fruit salads, you can't beat plain yogurt with lemon and sugar (or honey) and a spoonful of good mayonnaise.

Nothing simpler than good salad dressing, but nothing simple about the flavors!

equal parts:
Sour Cream
Mayo (Hellman's)
bleu cheese (the best you can buy)
garlic and onion powder to taste
1-2 tsp white vinegar
dash of salt
Mix together, breaking up and mashing bleu cheese

Lately I like Bleu Cheese Ranch:
make as above but add a half packet or whole packet Hidden Valley Ranch salad dressing mix. If it gets too thick thin with tiny bit of milk.

1 cup sour cream, 1 1/3 cup mayonnaise, 1/2t cracked black pepper, 1 t. Worcestershire sauce, 1/2t. garlic powder and 1/2t salt

Mix all this together till creamy, then stir in 4 oz. of crumbled blue cheese. I like to use the kind that comes in a wax covered block so I can crumble my own. Seems to have a bit more blue cheese flavor that way.

1 cup granulated sugar
1 teaspoon each: salt, Dry mustard, Celery seed
Bit of Paprika
1 Vidalia sweet onion, grated
1 tablespoon oil
1/2 cup vinegar

In a small saucepan, mix together sugar, salt, mustard and celery seed. Add grated Vidalia sweet onion, oil and vinegar. Heat until sugar is melted. Cool and refrigerate.

serves 20 to 24, use 4qt bowl or larger.

1 box Jiffy cornbread mix (or similar brand)
2 cans 15.25 oz whole corn drained
2 cans 15 oz pinto beans drained
1 can 15 oz black beans drained
1 1/2 cup tomatoes chopped (may use cherry)
1/2 cup chopped green onion
1 cup total sweet peppers (any mix of green, red, yellow, orange)
2 cups shredded cheddar

Dressing
1 cup sour cream
1 cup mayonnaise
1 packet hidden valley buttermilk ranch mix

Bake cornbread according to box. After cooling crumble into large pieces. Mix corn, beans, tomatoes, onions, and peppers. Refrigerate till just before serving. Mix dressing in separate bowl and refrigerate.
5 mins to serving combine bean mix with cornbread and cheese and dressing.

Here's a recipe that is good for a potluck take along. I found this in a cook book. We always bring home an empty dish. Do be sure to let the flavors meld for a while.

1 pkg 8 1/2 oz cornbread/ muffin mix
(Jiffy is fine, Martha White is smaller but will work too)
1 can (4oz) chopped green chilies, un-drained
1/8 tsp ground cumin
1/8 tsp dried oregano
Pinch of rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans 15 oz each pinto beans, rinsed and drained.
2 cans 15 1/4 oz each whole kernel corn, drained
3 medium tomatoes, chopped (get garden tomatoes that haven't been refrigerated for the best flavor)
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Prepare cornbread mix as box directs and stir in chilies, cumin, oregano, and sage. Spread in greased 8 inch square pan. Bake at 400 for 20 - 25 minutes or till tests done.
In a small bowl, combine mayonnaise, sour cream and dressing mix. Set aside. Crumble half of the cornbread into a 13x9x2 inch dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers. Dish will be very full. Cover and refrigerate for two hours to meld flavors.

My all-time favorite salad:

Cut or pull crisp romaine lettuce into bite-size pieces. Put in a pretty bowl. Drain a can of chilled Mandarin orange sections and arrange on top of the lettuce. Thinly slice some scallions and sprinkle them in liberally, and top with slivered and lightly toasted almonds (toast in a dry frying pan while shaking frequently; allow to cool before using.)
When ready to eat, top with this garlic dressing that I make in a blender (but can be shaken in a jar):
2/3 cup canola oil
1/4 cup wine vinegar
1/2 tsp salt
1 tsp. sugar
1/4 tsp pepper or to taste
2 mashed cloves of fresh garlic

Here's another spinach salad.   It's very fresh and light, wonderful for summer...

Dressing
2 tbsp. white balsamic vinegar
2 tsp. olive oil
3 tsp. honey
3 tsp. water
1/2 tsp. Dijon mustard

Mix dressing and toss with spinach, feta cheese, toasted sliced almonds, and mandarin oranges.

3 cups water
6 cups broccoli florets
1/3 cup nonfat plain yogurt
2 tablespoons vinegar
1/2 cup raisins
1/2 medium red onion, thinly sliced
I . Bring water to a rapid boil in the bottom of a steamer. Steam broccoli over water until it is just tender-crisp, about 3 minutes. Remove from heat and drain well.

2. Whisk together the yogurt and vinegar. Pour over the warm broccoli. Toss with raisins and onion slices, and serve.

we eat this cold with raw florets. it's even better the second day.
you can use mayonnaise instead of yogurt.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

1.  In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2.  In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Makes 4 servings

Cabbage
Almond (slivers or sliced whatever you have)
Sesame seeds
Chicken (Bite size pieces - whatever leftovers you have)
2 Packets Ramen Noodles (broken up - discard spice packet)

Sauce: (equal parts)
Rice Vinegar
Oil (Peanut or similar)
Sugar

Toast the sesame seeds and almonds until golden in a 400 degree oven (watch carefully). Mix together cabbage, almonds, sesame seeds, chicken and crushed noodles. Pour sauce over mixture. I go heavier on the vinegar and lighter on the sugar and oil. We like it a little more tart. Let is sit for a bit to let the flavors blend.

This tastes really good leftover.

1 package of Top Ramen Noodles (any flavor, do not use the seasoning pack)
½ walnuts (I use pecans)
4 tbs. of butter
1 head of Romaine Lettuce
1 bunch of broccoli flowerette's (8 oz)
3-6 chopped green onion
1-can mandarin oranges (drained)

Dressing
1 cup vegetable oil
1 cup sugar (I use ½ cup)
½ cup red wine vinegar (I used balsamic vinegar)
3 Tbl soy sauce
Dash of salt and pepper

Sauté noodles in butter, breaking them into small bits, add nuts, brown and set aside

In a large bowl, break up the romaine lettuce; add broccoli flowerette's and green onion then chill. Just before serving, toss in the noodles and nuts, add oranges. Add dressing and toss well, serve.

I find the dressing to be a little on the too sweet side and I cut back the sugar.

Fruit Salads  (Back to Category)

I've been making a really pretty jello salad with apples for a couple of years. Two packages of Cranberry Jello, adding finely diced apples with peels still on after the jello has set. It's a really attractive molded salad and very good. Easy too since you leave on the peel. BEST apple recipe is that from our childhood...tossing prepared apples into burning leaves then retrieving the apples after the leaves burned down... but the environmentalists don't allow us to make it this way any longer. So, you have to settle for the oven. Core the apple, add butter and cinnamon, roll in aluminum foil and bake. Not quite the fun that way but still tastes great.

Favorite Jello Salad

Sportsman2505qss

Favorite Jell-o Recipes

This is mine.

Jello Salad

2 packs of lime Jell-O(regular or sugar free)
2 cups diced celery
Mayo
Lettuce

Make jell-O according to package. Stir in diced celery and pour into cake pan. Refrigerate until set. When ready to serve cut into squares and put on small plate with lettuce leaf and put a spoonful of mayo on top. 20051029

2 Red Apples, chopped
2 Green Apples, chopped
4 oz. Sour Cream
4 oz. cool Whip
4 Snicker Bars, chopped

Mix all ingredients together and chill.

3/4 cup boiling water
1 pkg. sugar free orange jello
ice cubes
1/2 cup cold water
1 can mandarin orange segments, drained
1/2 of 8oz tub of Lite or Free Cool Whip, thawed
Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 3/4 cup. Add to gelatin; stir until ice is completely melted.
Refrigerate gelatin until slightly thickened (consistency of unbeaten egg whites). Add Cool Whip, stir with wire whisk until well blended. Fold in mandarin orange slices. Refrigerate until firm.

This is so rich tasting, I've also made this using sugar free lime jello and a small can of pineapple chunks (in juice). I don't have the carbs on this, as I don't have any mandarin oranges in the house, but considering you don't eat the whole can, but only one portion or 1/4 the recipe its not that high. My big guy even loves this dessert! Enjoy

1 box SF lemon jello
1/2 apple, diced
1 stalk celery, diced
2 Tbsp chopped nuts (pecans or walnuts)
1 cup FF cottage cheese
1 Tbsp mayo
2 tsp vanilla

place cottage cheese in blender, add mayo and vanilla, process until very smooth. Meanwhile, heat 1 1/2 cups water to boiling, still in lemon jello. When mixed, gradually add to cottage cheese mixture in blender, while running on low, until well blended. In 3 Glad Ware containers, divide chopped apple, celery, and nuts. Pour jello mixture over top, seal, and refrigerate.

You can grab one to go for lunch, or un-mold on top of salad greens and drizzle with a mayo dressing (equal parts mayo, cider vinegar, and sugar substitute). You can also add halved grapes if you have carbs to spare.

I make this salad every Thanksgiving and its always the first to go. Can make a day ahead of time.

1-3 oz. Cherry Jell-O
1-Cup Mini Marshmallow
1-Cup water
1-Small Can Crushed Pineapple
1-16oz.Can Whole Cranberry Sauce
½ Cup Chopped Nuts

Cook Jell-O, Marshmallow and water until the Marshmallows are melted. (Stir constantly)
Remove from heat add Cranberry and Pineapple (don't drain) then add the nuts. Pour into bowl and refrigerate until set.

1 Large Package Cherry Jello
1 Cup Sugar
3/4 Cup Boiling Water
1 Large Can Crushed Pineapple
1 Whole Orange, Finely Chopped with Peel
1 Cup Raw Cranberries Crushed with Peel
1/2 Cup Chopped Pecans

Boil sugar and water together and dissolve jello in this mixture. Set aside to let cool. After cooling, add remaining ingredients and mix together. Chill overnight.

1 C. ground Cranberries          1 C. boiling water
1 C. chopped Apples                1 C. chopped nuts
1 C. sugar                        1 C. crushed pineapple
1 pkg strawberry or black cherry jello
Chop apples & mix with ground cranberries. Cover with sugar & let
stand for one hour. Dissolve jello in boiling water & cool slightly.
Add jello, nuts & crushed pineapple to apple mixture. Let set
overnight.
Really is very good.

2c water
½c mayonnaise
¼t salt
1T lemon juice
1c apples (chopped)
¼c walnuts (chopped)
6 drops red food color
1lb. can whole cranberry sauce
1 3oz. pkg. orange Jell quick

Mix ingredients except Jell Quick and water.
Boil water and add dissolved Jell Quick.
Stir well.
Pour into molds (frozen fruit juice cans, baby food juice cans, or paper cups).
Remove from molds and insert small red candle in top of each mold and light.

1 can jellied whole berry cranberry sauce
1 small can mandarin orange segments
small quantity of crushed walnut meats (optional)

Open the cranberry and plop it in a bowl. Don't crush the berries, but break down the jellied part.
Open and drain the oranges. Cut the oranges in smaller pieces and re-drain.
Dump them in the cranberries and stir.
Refrigerate.
Add and fold in crushed walnuts if you like them. I used a small 2 oz. bag found in the candy aisle.

Get a container of good vanilla yogurt. Stir in chopped candied ginger and some powdered ginger and let it sit over night (I like a hot ginger taste, so I use a lot of ginger). Spoon it over mixed fresh fruit (melon slices, pineapple, strawberries, bananas, mangoes, berries, etc.). It's great!

2 heads romaine lettuce
3/4 to 1 c. slivered almonds, toasted
2 oranges peeled and sliced
1/2 small red onion, cut into rings
1/4 c. vinegar
1/2 c. sugar
1 c. vegetable oil
1 tsp. salt
1/2 small red onion, finely chopped
1 tsp. dry mustard
2 Tbsp. water

Combine romaine, oranges, sliced onion and nuts in large bowl. Set Aside.

In a screw top jar, ( 16 oz size) combine remaining ingredients. Cover and shake well the mix. Make ahead and and refrigerate until ready to serve. At serving time, remix dressing and add to lightly coat greens. Makes enough dressing for 4 or 5 salads.

To toast nuts, place in a dry, un-greased skillet over medium high heat. Stir constantly until lightly browned and fragrant. Do not ignore them. They will burn very easily.

Here's a fruit salad recipe that's great served over pound cake or angel food cake (it's "soupy" so serve in a bowl):

3-5 sliced bananas (coated with Fruit Fresh)        
1 can fruit cocktail
1 can peach pie filling                                        
1 10 oz. Pkg frozen strawberries

Mix ingredients and chill.

Here is a wonderful fruit salad that I take camping, on picnics and potlucks. Its really easy.

2- 20oz cans chunk pineapple
1- 3oz box vanilla pudding (cook type)
2- 11oz mandarin oranges drained
1 cup apples cored and cubed
1 cup seedless grapes
2 bananas

Drain pineapple, with 2 cups pineapple juice make pudding according to recipe on box (no milk) cool. Then add all fruit.

2-3 oz pkg sugar free strawberry or raspberry Jello
2 cups boiling water
1 - 16 oz can whole cranberry sauce
1 - 8 oz can crushed pineapple and juice
1 cup chopped apple
1/3 cup finely chopped celery

Dissolve Jello in boiling water. Add cranberry sauce, using a fork to break it up; stir until well blended. Add pineapple and juice. Chill until the consistency of egg whites. Fold in apples and celery. Pour into a 9 x 9 square pan or similar size. Chill until firm. 8 servings.

I've made this several times camping, you don't even have to boil water and people that don't normally like cranberry sauce like this.

      1 (3oz) package strawberry jello
      1 cup hot water
      1/2 cup mayonnaise
      1/2 cup pecans, broken
      1/2 cup crushed pineapple, drained
      1 (16oz)can whole cranberry sauce, drained

Dissolve jello in hot water. Chill until it starts sticking to the side of bowl and is the consistency of eggs whites. Blend mayonnaise into jello with beater or whisk. Add pineapple, cranberry sauce, and pecans. Stir well, pour into mold. Makes 8 servings
Note: I usually make this with sugar free jello, light mayo and pineapple in its own juice for those of us that need/want to cut calories!

1 pkg. orange jello
2 pkgs. instant tapioca pudding
3 cups water

Boil the above together. Stir. Let cool.
Add 1 can mandarin oranges and 2 cups cool whip. Mix together.

This makes a great fruit salad for family reunions, potlucks, etc... and everyone (even my husband) loves it!

2-1/2 cups crushed pretzels
3 T powdered sugar
3/4 cup butter or margarine

Mix together and spread into a 9" x 13" pan.   Bake at 350 degrees for 10 minutes.

8 oz. cream cheese
1 cup powdered sugar
8 oz. Cool Whip

Beat cream cheese and powdered sugar together. Fold in Cool Whip. Pour onto cooled pretzel crust.

(2) 10 oz pkgs. frozen strawberries, un-drained
(1) 6 oz box strawberry Jello
2 cups boiling water

Dissolve Jello in boiling water. Stir in un-drained strawberries. Refrigerate until thickened - about 45 minutes. Spoon on top of cream cheese layer. Keep refrigerated
 

Slaws & Slaw Dressings  (Back to Category)

1 1-lb. pkg cabbage slaw mix          2 pkgs. Chicken Ramen Soup mix
1 bunch of green table onions          1/4 cup vegetable oil   
1/2 cup sugar                                  1 cup sunflower nuts
1/3 cup apple cider vinegar;
1 cup cashews or slivered almonds


In a large bowl, mix together the cabbage slaw mix, the uncooked noodles from the soup mix which have been broken into small pieces, and the table onions which have been diced.   

To make the dressing, mix the sugar, vegetable oil, apple cider vinegar and the packets of dry soup mix together.      

Pour the dressing over the salad about 2 hours before serving. Add the sunflower nuts and cashews or almonds just before serving.             Serves 8-10

1 cauliflower
1 cup grated cheddar cheese
1/4 cup mayonnaise
2 tsp Dijon mustard
1/2 tsp cayenne pepper
1/2 tsp salt

Wash cauliflower and put in a pie plate with 1/2" water. Cover and microwave for 10-12 minutes.
While cauliflower is cooking, preheat the broiler. Grate the cheese and mix with the other ingredients.
Remove cauliflower from microwave. Cover the top & sides of the cauliflower with the mixture and broil til cheese melts and begins to brown.
Cut into sections to serve

2 grams of carbs per serving

1 med cabbage - halved & cored
1/2 large carrot
3/4 cup mayo
1/2 cup sour cream
2 tbs. cider vinegar
2 tbs. splenda (or artificial sweetener of preference)
1 tsp celery seeds
1 tsp salt

Cut cabbage lengthwise & thinly slice
Coarsely grate carrot into the cabbage and mix well
Whisk together the rest of the ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 30 minutes before serving for flavors to blend.

Cut up a tomato and serve for color.

Note: If there is any cauliflower left over, use it for a yummy omelet in the morning. Love this diet!!! For dessert, we had no carb jello, two strawberries each and whipped cream.

Dressing
(Mix and refrigerate overnight)
1/2 cup salad oil
1 Tablespoon soy sauce
1/2 cup sugar
1/4 cup vinegar

Crunchies
(Sauté the following)
1/4 cup butter
2 packages Oriental Raman noodles, broken
sesame seeds...handful
slivered almonds...big handful

Salad
1 large head Chinese or Napa cabbage, chopped
(can use regular cabbage too)
5 green onions, diced

Mix cabbage and onions. Just before eating, add the crunchies...then add dressing

1 bag (10 oz) Angel Hair Cole Slaw
1 pkg Ramen Noodles (any flavor - don't use the seasoning bag)
4 green onions
1 bag (1 oz) slivered almonds
1/2 cup oil
6 teaspoons vinegar
1/2 cup sugar

Put oriental noodles in plastic bag and smash with mallet. Mix with cole slaw mix, green onions, and almonds. Mix oil, vinegar, and sugar together for dressing and add to slaw mixture. Let sit for at least several hours before serving.

My Variation: I add pineapple chunks, using a little of the juice in with the dressing. Chicken can also be added.

Mix together:
1/2 head red cabbage shredded
1/2 head green cabbage shredded
1 can Mexican Style corn - drained
1+ cup shredded cheddar cheese
1-2 chopped jalapenos (adjust to your tastes)
1/2 cup chopped cilantro

Mix together:
1 cup ranch dressing
1 teaspoon cumin
1 teaspoon garlic powder
pinch salt
juice of 2 limes

Toss the salad with the dressing and chill in the fridge to combine the flavors. Sometimes I also add some chopped mixed nuts or slivered almonds to give it a little crunch.

We call it Bonco Salad, because my wife's bonco group eats this every time they play. Her it is. 

Ingredients and directions:

1 head red cabbage sliced thin.
1 head lettuce, romaine, sliced thin
1 large red sweet bell pepper sliced.
4 green onions sliced.
1/2 lb. mushrooms sliced (opt)
2 pkg. ramen noodles, chicken flavored. (crumbled)
1/2 cup slivered almonds.
1/3 cup sesame seeds. (opt)
4 tablespoons butter or margarine
1 cup vegetable oil
1/3 cup red wine vinegar
1 cup sugar
1 tsp. salt
1 tea. black pepper
1/4 tsp. garlic powder
1/4 tsp. red pepper

SALAD:
Mix salad ingredients (cabbage, lettuce, peppers, onions and mushrooms) in a large salad bowl and refrigerate until ready to serve.

Crunchies:

Melt butter in sauté pan or skillet on medium heat. Add crumbled ramen noodles. After 2 minutes or so, add almonds. Toast until brown. Add sesame seeds (opt). Stir in package of chicken seasoning from ramen noodles. Set aside to cool.

Dressing:

Mix ingredients in a qt. jar. (oil, vinegar, sugar, seasoning). Shake very well.

Before serving:

Toss salad, crunchies and dressing right before serving.
Option: If you want to keep salad awhile for single servings, keep ingredients in separate containers and just mix a bowl at a time.

1 pk. coleslaw mix
1/4 C toasted almonds, sliced or slivered or crushed
1/4 C sunflower seeds
1 t salt
1/2 t pepper
1 pk Chicken Flavored ramen noodles (noodles crushed)
3 T sugar
3 T red wine vinegar
1/2 C oil
ramen Chicken seasoning

I crush the ramen noodles up, lay them on a flat cookie sheet, add the almonds and brown in the oven for about 5 mins on 300 degrees. or just until lightly browned.
Then mix the rest of the ingredients add the toasted almonds and crunchy noodles, toss, enjoy!

Ingredients: Green cabbage
Green onion
Ramen
Butter
sesame Seeds
one package of Almond slivers
2/3 cup Rice wine vinegar
2 or 3 tablespoons Soy sauce
1/2 cup oil
1 or 2 tablespoons of sesame oil
1/3 cup water
3 tablespoons sugar
Recipe Text: Assemble shortly before serving.
1. Chop, slice and dice green cabbage, and some green onion to taste. Refrigerate.
2. Crush ramen inside of packet into chunks...any flavor works. Open and place in microwave safe bowl. Add 2-3 tablespoons butter. handful of sesame seeds, package of almond slivers, and the flavor packet. Mix and cover with paper towel. Toast in microwave-high for 1 minute at a time, stir, high for 1 minute again until all is lightly browned. Set this aside...be warned that it is as addictive as cookie dough so if you want some left for the salad...hide it.
3. In shaker bottle, mix 1/2 cup oil , 2/3 cup rice wine vinegar, two or three tablespoons of shoyu (soy sauce), 1-2 tbsp. sesame oil, 1/3 cup water, and 3 tbsp. sugar. Shake until sugar dissolves. You can play with these proportions...some like more sesame oil, but do not use it for the 1/2 cup oil base. Too much of a good thing. Chill dressing.
4. Just before serving, dump cabbage, ramen topping into salad bowl. Shake dressing and add...toss and serve.

Here is a recipe for a type of salad that is easy to make and everyone will want the recipe

Mix Together
1 package of coleslaw with carrots
1 cup of slivered almonds
1 cup of sunflower seeds
1 bunch of green onions sliced stems and all
2 packages Raman noodles beef flavor broken in pieces

Dressing
mix together and and add to the above ingredients
1 cup oil
1/2 cup sugar
1/3 cup white vinegar
2 packages of seasoning from noodles

1 lb bag cabbage/carrot salad mix
1/2 c. sunflower seeds (could omit)
1/2 c. slivered almonds
1 bunch chopped green onions
1 pkg beef ramen noodles (break up and add just before serving)

Dressing:
1/2 c. veg. oil
1/4 c. sugar
1/6 c. wine vinegar
seasoning pkg from noodles

Toss salad ingred. (except noodles). Mix dressing and pour over cabbage mixture. Break up noodles over salad and toss just before serving. (Do not substitute flavor of noodles, as that would change flavor.)

1 Package shredded cabbage
1 can crushed pineapple
1/2 cup salad dressing

Put all together in bowl and mix

Slice head of cabbage in BIG thick slices. Kind of just shave the head with a large knife. Chop a bit, but keep the pieces big. (OR, grind 'em small, it will taste the same)

Grate a large carrot.
Grate a green pepper.
Add a load of mayonnaise.
Add a pinch of celery seed.
Add a pinch of sugar. (Or not)
Add a pinch of salt.
Add a tablespoon or two of vinegar.
Grind some black pepper into it.
And, I almost forgot, add a pinch of onion powder.
Mix it up and viola, coleslaw.

1 medium head cabbage, shredded
4 green onions with tops, sliced
1 cup mayonnaise
1/4 cup prepared horseradish
1/2 cup (4 ounces) blue cheese, divided

Combine shredded cabbage and green onions in a bowl. Mix mayonnaise, horseradish, and 1/4 cup blue cheese, stirring well. Spoon mayonnaise mixture over cabbage and toss. Garnish with remaining blue cheese.

1 head of cabbage
1/4 cup green pepper
1 carrot chopped
Toss the above with 1/2 cup of sugar (may take more make to taste). Mix in pan all the ingredients below and boil about 3 min. Pour over vegetable mixture. Cover while hot and age in refrigerator for 24 hours.
1/2 cup vinegar
1/2 cup oil
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
2 tsp. Black pepper

this slaw is even better the next day.

Mix in a large bowl;

1 large bag shredded coleslaw
1 cup sunflower seeds
1 cup of honey roasted almonds
1 bunch of sliced green onions

Just before serving, add 2 packages of beef flavor ramen noodles
then add the dressing, toss and serve.

The dressing is the seasoning from the noodles mixed well with a cup of oil, 1/2 cup of sugar and 1/3 cup vinegar.

I got this a few years ago and make it often. If there are 8 people around, six will ask for the recipe.

Serves 2 pigs or 6-8 average people (whatever you call average).

Here's our favorite. It works well camping too...we'll cheat and buy the pre-shredded slaw mix that contains green and red cabbage, add part of a bag of matchstick carrots, and dump the slaw mixture with the dressing into a large Zip lock bag and throw it in the fridge or cooler. This tastes best if the slaw can marinate in the dressing in the fridge/cooler for a few hours before serving.

1 small can evaporated milk
1/2 cup apple cider vinegar
2 Tablespoons sugar
1/2 teaspoon celery seed
1/2 cup mayonnaise (take it from our experience and NEVER use JFG brand mayonnaise for this recipe!!)

Mix all ingredients well with a whisk or fork.

Shredded cabbage
Shredded carrots
A bit of shredded onion
2 tablespoons of sugar
Enough Miracle Whip ( Not mayonnaise) to moisten it.
Excellent......... But make sure you don't skimp on the miracle whip!

Here's a different type of Cole Slaw..

In a pot on the stove bring:
2 Cup water
2 Cup vinegar (either white or cider)
2 Cup sugar
2 Tablespoons mustard SEED
to a boil.

While it is coming to a boil shred or slice a large head of cabbage, chop up a green pepper and a onion.
When your liquid has has boiled long enough to dissolved your sugar, add the vegetable mixture to the liquid. You'll need a fairly large pot for this. Remove from the heat.
This is better the following day. We put ours in a crock on the back porch and it will keep for 2 weeks. Maybe longer, but we never have any left. Great for pot lucks.

1 Head of Cabbage, shredded small
1/4-1/2 cup (to your preference) of white vinegar
Just a splash of Olive Oil
Salt & Pepper to taste
Toss together
Let it sit in the Fridge for about an hour to soak up the vinegar.

Also, for everyone that makes a Mayo based slaw, add just a touch of Hot Sauce and also try just a bit of Creole Mustard, adds just a little something different.

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