SALADS
BROCCOLI SALAD
Ingredients:
2 heads broccoli
1 c. mayonnaise
10 strips bacon, fried and crumbled
1/2 c. sugar
2/3 c. raisins
2 T. vinegar
1 sm. red onion, chopped
Rinse broccoli. Cut into small bite size pieces. Combine
broccoli, bacon, onion, and raisins in large bowl. In a
separate bowl combine mayonnaise, sugar, and vinegar.
Toss dressing into broccoli. Refrigerate at least 2 hours or
overnight.
Nancy Sensenig
COLESLAW
Ingredients:
1 med. cabbage, grated
1/2 c. sugar
1 carrot, grated
1/4 c. white vinegar
1 pt. mayonnaise
2 tsp. dry mustard
Mix cabbage and carrot together. Combine mayonnaise,
sugar, vinegar, and mustard. Mix well. Add to cabbage and
carrot. Mix. Salt and pepper to taste.
Flora Crocker
POPPY SEED SALAD DRESSING
Ingredients:
1/2 c. sugar
1 T. dry mustard
1 t. salt
1/4 onion (grated)
1/2 c. white vinegar
2 c. veg. oil
1 1/2 T poppy seeds
Combine. Wonderful with a simple spinach salad, like
baby spinach, mandarin oranges, and sliced almonds.
Denise Bergeron
COUSCOUS SALAD
Ingredients:
4 c. cooked couscous (pref. whole wheat)
6 scallions (chopped)
2 med. tomatoes (chopped)
1 c. cucumber (chopped)
1 c. fresh parsley (or 1/2 c. dried)
1/3 c. crumbled feta cheese
Optional add-ins: 1/2 can black olives
1/2 jar roasted peppers
1/2 can chick peas
Dressing:
1/3 c. olive oil
1/2 c. freesh lemon juice
2 cloves garlic (minced)
1 1/4 t. salt
fresh gr. pepper
1/2 t. gr. coriander
Toss all together with the couscous and veggies and
chill.
Denise Bergeron
GREEN JELLO SALAD
Ingredients:
1 Ig. pkg. lime Jello
1 sm. can crushed pineapple, undrained
1 c. miniature marshmallows, firmly packed
1 c. boiling water
1 c. sour cream
1 sm. can apricots or mandarin oranges, undrained
Dissolve Jello in boiling water. Add marshmallows
and mix until smooth. Add sour cream and canned fruit
juices. Pour into mold or bowl. Let set. Add fruit. Chill
until firm.
Carolyn Smith
JELLO MOLD
Ingredients:
1 (6-oz.) pkg. red Jello
2 c. canned peaches, drained and diced
2 c. boiling water
14 oz. ginger ale
bunch green grapes
3 tsp. lemon juice
Dissolve Jello mix In boiling water. Gradually add
ginger ale and lemon juice. Chill until cool. Stir in
peaches. Spoon into mold and chill until firm. Unmold
and garnish with green grapes.
Helen Foley
KATHY'S TACO SALAD
Ingredients:
1- 1 1/2 heads lettuce, shredded
1 (14-oz.) can olives, chopped
3 tomatoes, chopped
1 (1 lb.) pkg. Cheddar cheese, shredded
1 onion, chopped
1 (19-oz.) can kidney beans, drained and rinsed
1 sm. bag Doritos chips, crumbled
1 (16-oz.) bottle Catalina salad dressing
1 (19-oz.) can chick peas, drained and rinsed
Toss together lettuce, tomatoes, onions, beans, chick
peas, olives, and cheese. Immediately before serving,
add crumbled Doritos and Catalina dressing.
Kathy Lauring
KIM'S ASIAN CHICKEN OR TURKEY SALAD
Ingredients:
16 oz. package of prepared cole slaw
1 pkg. Ramen flavored noodles (DO NOT COOK),
crushed
1/2 c. sliced almonds
cooked turkey or chicken in bite size chunks
Dressing:
1/2 c. vegetable oil
2 tsp. cider vinegar
1/4 c. sugar
Ramen chicken seasoning packet
opt.: 1/2 tsp. tumeric for spicer flavor
Mix salad ingredients in bowl and add dressing
mixture. *This is served cold and the recipe can be
doubled for a larger party serving. It is a good use for
Thanksgiving leftovers.
Laurie McCrohon
MOLDED STRAWBERRY NUT SALAD
Ingredients:
2 sm. pkgs. strawberry Jello
3 med. bananas, mashed
1 c. boiling water
1 c. coarsely chopped walnuts
2 (10-oz.) pkg. frozen strawberries, thawed
1 pt. sour cream
1 (4-oz.) can crushed pineapple, drained
Mix Jello and water. Fold in strawberries with any
juice. Add drained pineapple, bananas, and nuts. Place
one half of mixture in 8 x 12-inch pan and chill until firm.
Spread the sour cream over it and then spoon on the
other half of the mixture. Refrigerate. Best left
overnight to firm completely.
Jean Ledoux
ORANGE MOLD
Ingredients:
1 (6-oz.) pkg. orange Jello
1 (10-oz.) can crushed pineapple, drained
1 c. cottage cheese (sm. curd)
1 (11 -oz.) can mandarin oranges, drained
1 Ig. container Cool Whip topping
Mix Jello package and cottage cheese. Add
mandarin oranges, pineapple, and whipped topping.
Refrigerate.
Betty Wasgatt
RED POTATO SALAD
Ingredients:
4 Ig. red potatoes, cut into bite-size pieces and cooked
with skin
1 celery stalk, coarsely chopped
1/4 red pepper, finely chopped
2 green onions, finely chopped
1 T. fresh parsley, chopped
1 c. broccoli florets, cut in sm. pieces
1 T. Dijon mustard
4 T. cider vinegar
1/2 c. summer squash, thinly sliced and steamed
7 T. olive oil
1 tsp. fresh chives, chopped
Place cooked potatoes in large bowl. Add summer
squash, broccoli florets, celery, and red pepper. Place
green onions and parsley in small bowl and season
generously. Mix in mustard and vinegar. Add oil in thin
stream while mixing constantly with whisk. Pour
vinaigrette over salad ingredients and mix well. Correct
seasoning and sprinkle with chives. Serves 4 to 6.
Marylou La Perle
SNAPPY VEGETABLE MEDLEY SALAD
Ingredients:
1/3 c. brown sugar
1 Ib. can corn, drained
2/3 c. cider vinegar
1 Ig. onion, diced
2/3 c. vegetable oil
2 cucumbers, peeled, seeded, and sliced
salt and pepper to taste
1 Ib. can green beans, drained
2 tomatoes, chopped
Combine brown sugar, vinegar, and oil. Add salt and
pepper to taste. Add vegetables to the dressing and mix
to blend. Refrigerate overnight in a covered container.
May be kept for up to two weeks in the refrigerator.
Serves 8-10.
Mary Sullivan
SPAGHETTI SALAD
Ingredients:
1 (1 Ib.) package spaghetti, cooked, drained, and chilled
1/4 c. green stuffed olives, chopped
1 pkg. dry Good Seasons salad dressing
1 green pepper, chopped
1/2 red Bermuda onion, chopped
8-oz. bottled Caesar salad dressing
2 firm tomatoes, chopped
Sprinkle dry salad dressing over all ingredients in a
large bowl. Add Caesar salad dressing. Mix thoroughly
and chill before serving.
Beverly Geddes
SPINACH SALAD
Ingredients:
1 pkg. fresh spinach
1 can French fried onion rings
2 sm. cans mandarin oranges,
bottled Italian salad dressing
Mix spinach, oranges, onion rings together. Add
Italian salad dressing just before serving. Salt and
pepper to taste.
Betty Wasgatt
STRAWBERRY AND ONION SALAD
WITH POPPY SEED DRESSING
Ingredients:
1-2 heads Romaine lettuce
1 Bermuda onion, sliced
1 pt. fresh strawberries
Dressing:
1/2 c. mayonnaise
1/4 c. whole milk
2 T. poppy seeds
2 T. vinegar
1/3 c. sugar
Wash lettuce and pat dry. Refrigerate until serving
time. Place greens in large salad bowl. Slice
strawberries. (Dressing:) Place dressing ingredients in
a jar. Cover and shake vigorously until blended.
Dressing may be refrigerated a few days before use.
Drizzle poppy seed dressing over salad and toss. Makes
8 servings.
Mary Sullivan
CAROL'S TACO SALAD
Ingredients:
1 lb. ground beef
1 Ig. bottle Thousand Island salad dressing
1 pkg. taco seasoning
1 head lettuce, shredded
2 c. Cheddar cheese, grated
2 tomatoes, chopped
1 bag regular Doritos, crushed
1 can black olives, chopped
Cook meat in skillet as directed on taco seasoning
package. Toss with remaining ingredients. Serve
immediately with additional chips if desired.
Carol Woods