Artichoke and Crab Salad
Ingredients
1 cup artichoke hearts diced 1/2 cup catsup
1 cup crabmeat 1/2 tsp Worcestershire sauce
1/2 cup heavy cream 1/2 cup olives chopped
1 cup mayonnaise salt and pepper to taste
1/2 head lettuce
Preparation
In medium bowl, combine artichoke hearts and crab meat. Chill.
Combine heavy cream, mayonnaise, catsup, Worcestershire sauce, olives, salt and pepper. Prior to serving, combine the artichoke and crab mixture with the remaining ingredients. Mix well. Serve on lettuce
Preparation Time: 10 minutes
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Chinese Chicken Salad
Ingredients
2-3 cups seasoned cooked chicken breast cubed (can substitute breaded)
1 lg. head iceberg lettuce 1 cup won tons
4 green onions chopped 1 cup slivered almonds
1 – 8 oz can water chestnuts diced 3 celery stalks thinly sliced
1 – 8 oz. can mandarin oranges drained
Dressing
1/2 cup vegetable oil 4 Tbs. sugar
4 Tbs. rice vinegar Salt and pepper to taste
2 Tbs. toasted sesame seeds 1 Tbs. Soy sauce
In small bowl, combine all ingredients and mix well.
Preparation
In large salad bowl, combine lettuce, chicken, onion, water chestnuts and celery. Add salad dressing and toss. Add almonds, mandarin oranges, won tons and sesame seeds. Toss lightly. Serves 8 Preparation Time: 10 minutes
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Broccoli Mushroom Salad
Ingredients
8 cups broccoli floweret’s
1 lb. fresh mushrooms sliced
2 green onions chopped
Dressing
1/4 cup white vinegar 1 tsp salt
1/2 cup sugar 1 tsp celery seed
1 tsp. paprika 1 cup vegetable oil
1 tsp. onion powder
In medium bowl, combine dressing ingredients and mix well prior to pouring on salad
Preparation
In large salad bowl, combine broccoli, mushrooms and onions. Pour 1/2 dressing over salad and toss. Refrigerate 1-2 hours. Just prior to serving, pour the remaining dressing and toss. Serves 8-10 Preparation Time: 15 minute
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Cole Slaw with Peanuts
Ingredients
4 cups shredded cabbage 1 cup grated carrots
2 green onion chopped 1 cup chopped peanuts
1 celery stalk chopped
Dressing
1/2 cup mayonnaise
1/2 cup brownsugar
2 ½ Tbs. lemon juice (or to taste)
In medium mising bowl combine dressing ingredients and mix well.
Preparation Time: 20 minutes
Preparation
In medium salad bown, combine cabbage, onion, celery carrots and peanuts. Pour drressing over cole slaw and mix well. Serves 8-10 **********************************************************************************
Cranberry Sour Cream Salad
Ingredients
2 small packages of raspberry Jello (or 1 large)
2 cups hot water
1 – 16 oz. can whole cranberry sauce
1/2 pint sour cream
1 cup walnuts chopped
Preparation
In medium bowl, dissolve Jello, add cranberry sauce in hot water, refrigerate until it starts to set up. Fold in sour cream and walnuts. Pour in decorative bowl then refrigerate.
Refrigerate until firm approximately 3 hours. Serves 6
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Cucumber Salad
Ingredients
4 large cucumbers sliced
2 red onions sliced
Dressing
1/2 cup rice vinegar
1/2 tsp. celery seeds
1 cups sugar
1/2 Tbs. salt
In small bowl, whisk together dressing ingredients.
Preparation
In medium bowl combine cucumbers and onions, pour dressing over salad. Chill for 1 hour prior to serving. Preparation Time: 10 minutes Serves 4
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Fruit Salad
Ingredients
1 cup green grapes 1 cup pecans or walnuts
1 cup purple seedless grapes 1/2 pineapple diced (drained)
2 cups apples cubed 1/2 cup bananas
1/2 cup mandarin oranges 1/2 cup small marshmallows
1 cup raisins (white or dark) 1/2 cup whipped cream
1/2 cup maraschino cherries (drained and halved)
Preparation
In large bowl, combine all ingredients except for bananas, marshmallows and whipped cream. Just prior to serving, add bananas, marshmallows and whipped cream, mix well. Chill and serve. Serves 6-8 Preparation Time: 10 minutes
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Pasta Salad
Ingredients
1 lb. Spiral pasta (colored or regular) 2 cups cherry tomatoes (halved)
2 celery stalks chopped 1 – 8 oz. can black olives chopped
1 green pepper chopped 1 small red onion chopped
Dressing
3/4 cup olive oil 1/2 tsp. dried basil
1/4 cup white vinegar 1/2 dried oregano
1 clove minced garlic 1 Tbs. white sugar
Salt and pepper to taste
In medium bowl, whisk together all dressing ingredients
Preparation
In large pot, cook pasta until al dente (firm, not soft) drain and rinse. In large salad bowl, combine all salad ingredients and cover with dressing. Toss well, and refrigerate or eat at room temperature.
Serves 8 – 10
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Potato Salad
Preparation Time: 25 minutes Cooking Time: 30 minutes
Tip: Cool potatoes before peeling and cubing. You can substitute dill pickle for sweet pickle
Ingredients
6 – 8 Russet potatoes 1 to 1 ½ cup mayonnaise (peeled and cubed)
1 medium onion chopped 1/8 tsp paprika
2 celery stalk chopped 1 tsp yellow mustard
1 cup sweet pickle chopped 1 ½ tsp salt
1/4 cup sweet pickle juice 1/4 tsp pepper
8 hardboiled eggs chopped
Preparation
In large sauce pan, boil potatoes for approximately 30 minutes or until a fork can be easily inserted. Do not overcook. Hard boil eggs (in same pan if you’d like). Drain, rinse and set aside to cool. Peel and cube potatoes.
In large mixing bowl add cubed potatoes, onion, celery, pickle and eggs (save 1 for the top). Toss lightly.
In medium mixing bowl, combine mayonnaise, mustard, salt and pepper. Mix well.
Add mayonnaise mixture and pickle juice to potato salad and mix well. Slice one hardboiled egg, and place evenly on top, then sprinkle top with paprika. Chill. Serves 8-10
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Spinach Salad
Ingredients
1 lb. Spinach (rinsed) 3/4 cup slivered almonds
l – 8 oz. can water chestnuts 1 cup dried cranberries
2 hard boiled eggs (diced)
5 strips crisp bacon (crumbled)
Dressing
1/2 cup sugar 1/4 cider vinegar
1/2 cup vegetable oil 2 Tbs. toasted sesame seeds
1/4 cup white wine vinegar 1 small grated onion
In medium bowl, whisk together dressing ingredients
Preparation
Sauté almonds in 1 Tbs. butter or margarine until lightly toasted
In large salad bowl, combine spinach (tear into bite size pieces), water chestnuts, eggs, bacon, almonds and cranberries. Preparation Time: 10 minutes
Pour dressing over salad just prior to serving. Serves 8 – 10
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Three BeanSalad
Ingredients
1 -16 oz. can green beans (drain) 1 celery stalk chopped
1-16 oz. can wax beans (drain) 1/2 green pepper
2 – 16 oz. red kidney beans (drain) 1 medium red onion sliced
Dressing
1/2 cup sugar 1/2 tsp pepper
1/2 cup rice vinegar 1 tsp. Worcestershire sauce
1/2 tsp. salt
In small bowl combine dressing ingredients and whisk together.
Preparation
Combine beans, celery, green pepper and onion. Pour dressing over bean salad and mix well. Refrigerate for 1 hour or serve at room temperature. Preparation Time: 15 minutes
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Twenty Four Hour Salad
Ingredients
1 medium head lettuce 2 tsp. sugar
1/2 cup green onion chopped 1/2 cup Parmesan cheese grated
1- 8 oz. can water chestnuts sliced 1/2 tsp. seasoned salt
1 cup celery chopped 1/4 tsp. garlic powder
10 oz package green peas 3 hard boiled eggs chopped
2 cups mayonnaise 1/2 lb. bacon crumbled
2 medium tomatoes quartered
Preparation: Fry bacon to a crisp consistency and set aside, once cool, crumble into pieces.
Shred lettuce and place in bottom of a 9” x 13” baking dish. Sprinkle the following evenly over the lettuce: onions, water chestnuts, celery, and peas. Spread mayonnaise evenly over all. Sprinkle sugar, parmesan cheese, seasoned salt, garlic powder, eggs and bacon. Refrigerate. Prior to serving add tomatoes.
Preparation Time: 30 minutes Refrigerate: 12 – 24 hours
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