Vanilla Fruit Salad

Provided by Mary Phillips (2002)

2 cans pineapple chunks
1 can of mandarin orange slices
3 bananas sliced
1 bunch red grapes
1 bunch green grapes
1 large box instant vanilla pudding
other fruit can be added as desired

Save 1 1/2 cup pineapple juice.  Mix vanilla pudding into juice, and pour over fruit.  Stir well until fruit is coated.

Superb Apricot Salad

Betty Weaver (1997)

2 (3 ounce) or 1 large package of apricot jello
2 cups boiling water
1 20 ounce can crushed pineapple with juice
1 large can (approximately 28 ounces) peeled apricots - save syrup
1 1/3 cup miniature marshmallows

Dissolve jello in boiling water.  Drain and slightly mash apricots.  Add pineapple and apricots to the jello.  Stir.  Add marshmallows.  Pour into flat container.  Chill until firm.  Spread with topping (below)

Topping:

Cook together the following until thick.

1 cup reserved apricot juice
1/2 cup sugar
2 tbs flour
2 tbs butter
1 egg beaten

When cool, fold in 1 cup of Cool Whip.  Spread over set salad and top with shredded cheddar cheese.

Cranberry Fruit Salad

Provided by Carol Myers (1996)

1 (8 ounce) can crushed pineapple

1/2 cup water

2 tbs lemon juice

1 (3 ounce) package of cranberry jello

1 (16 ounce) can of whole cranberry sauce

1/2 cup chopped celery

1/2 cup chopped walnuts

Drain pineapple, but preserve juice.  In Saucepan, mix juice, water, and lemon juice.  Heat to boiling.  Remove from heat and add jello, stirring thoroughly.  Stir in cranberry sauce.  Refrigerate until it begins to set, and stir in pineapple, celery, and nuts.  Place in a mold.

Creamy Pasta Salad

Provided by Carol Adams (1996)

1 box seashell pasta, cooked and drained
1/2 cup shredded carrots
1/4 cup diced celery
1/4 cup chopped green pepper
sliced black or green olives (optional)

Dressing:

1/4 cup sugar
2 tbs vinegar
3/4 cup Miracle Whip
2 tbsp Good Seasons Italian Salad Dressing
1/4 cup milk

Mix dressing and pour over pasta and vegetables.  Add additional Miracle Whip or milk if needed.  Refrigerate.  The dressing can be used on a tossed salad as well.

Linguini Salad

Provided by Tammy Ly (1995)

1 lb linguini noodles
8 ounces of Italian Dressing (Kraft-Zesty Italian)
3 tomatoes
2 cucumbers
4 tbs Salad Supreme Seasoning (McCormick)

Chop up vegetables into small pieces.  Place vegetables in container, and add 4 ounces of Italian dressing and 2 tbs of Salad Supreme.  Let these ingredients marinate overnight in the refrigerator.  The next day or in a few hours, cook and drain your linguini, and place it in a large bowl.  Add vegetables.  Mix the noodles and vegetable mixture together then add 4 ounces more of Italian dressing and 2 tbs more of Salad Supreme.  Mix again and chill.

Layered Fruit Salad

Provided by Betty Weaver (1995)

2 cups shredded iceberg lettuce
2 golden delicious apples
2 navel oranges
2 cups seedless green grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild cheddar cheese

Spread lettuce on the bottom of a 2 quart serving dish.  Core apples, slice thinly and layer over lettuce.  Peel and section oranges, and squeeze a tsp or so of juice on the apples, then arrange slices on top of apples.  Layer grapes.  Combine mayonnaise and sour cream and spread over grapes.  Sprinkle cheddar cheese over all.  Cover dish tightly with plastic wrap.  Refrigerate overnight.

Greek Country Salad

Provided by Linda George (1995)

1/4 cup of extra virgin olive oil
1 tbs fresh lemon juice
2 tsp minced fresh oregano or 1/2 tsp dried
1/2 salt and freshly ground pepper
4 medium sized ripe tomatoes, cut into chunks
1 large green pepper, cut into chunks
1 cucumber, peeled and cut into chunks
1 cup thinly sliced onion
4 ounces of feta cheese, cubed
8 greek or black olives, sliced

Whisk olive oil, lemon juice, oregano, and salt and pepper in large bowl.  Add remaining ingredients except tomatoes, and toss gently to mix and coat with dressing.  Cover and refrigerate up to 24 hours.  Bring to room temperature and add tomatoes and serve.  You may serve it immediately after preparing, but it's better if the vegetables have time to marinate.

*  Feta cheese will crumble, so mozzarella may be used.

Spinach Pasta Salad

Provided by Sherry Taylor (1990)

8 ounces of corkscrew spinach pasta, cooked, drained, and rinsed
1 8 ounce can of artichoke hearts, drained and cut up
3/4 cup of pitted ripe olives
1/2 cup of bottled roasted sweet red peppers, drained, and cut into strips or 1 4 ounce jar sliced pimiento
1 medium red onion
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup salad oil
2 tbs honey
3/4 tsp dried basil, crushed
1/2 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt

In a large mixing bowl, combine the macaroni, artichoke hearts, olives, pepper or pimiento, onion, and cheeses.  Toss to mix.  For dressing, in a screw top jar, combine the vinegar, oil, honey, basil, dill, garlic powder, pepper, and salt.  Cover and shake to mix well.  Pour over macaroni mixture.  Toss to coat.  Cover and refrigerate several hours or overnight.

Skinny Macaroni Salad

Provided by Eva Myers (1990)

1 cup peeled and chopped tomatoes
1/4 cup minced red onions
2 tbs minced fresh basil
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
2 tsp olive oil
1/8 tsp ground black pepper
2 cups cooked macaroni

In a medium glass or enamel bowl, combine the first seven ingredients.  Cover and let stand at room temperature for one hour to allow the flavors to meld.  Just before serving, fold in the pasta.

Potato Salad

Provided by Pat Hayes (1990)

5 pounds of potatoes, cooked, diced

6 chopped, hard boiled eggs

1/2 onion, chopped (red or white)

Dressing consists of the following:

2 cups of Miracle Whip

1/2 cup of sugar

1/6 cup of cider vinegar

1 1/2 tsp salt

1 tsp prepared mustard

Mix all ingredients together.

Dressing for Potato Salad

Provided by Jessie Groff (my grandmother)

1 cup of vinegar
1 1/4 cup of water
2 cups of sugar
1/4 tsp salt
1/8 tsp of black pepper
1/4 tsp turmeric
1/3 cup of cornstarch
2 tbs prepared mustard
1/2 cup of mayonnaise (preferably Bright Day)

Blend vinegar, 1 cup of water, sugar, salt, pepper, and turmeric in a small heavy saucepan and bring to a boil.  Mix cornstarch with remaining 1/4 cup of water.  Add to pan stirring over low heat until thick.  Remove from heat and cool.  Mix in mustard and mayonnaise.

Note:  You can add more mayonnaise than the recipe calls for - add to taste.

Shrimp Salad

Provided by Ruth Hammons

1 hard boiled egg
1/2 small onion, chopped
salt and pepper to taste
2 Tbs French's thick dressing
Mayonnaise:  Just enough mayo and dressing to blend above ingredients

Clean shrimp and mash with a fork.  Add salt and pepper, egg, and onion.  Blend well.  Add dressing and mayo.

Bean Salad

Provided by Blanche Hammons

1 can french cut green beans
1 can white wax beans
1 can red kidney beans
1 small onion, chopped
some green pepper
some chopped pimento

Boil and cool:

  3/4 cup of sugar
  2/3 cup of vinegar
  1/3 cup of oil
  1 tsp salt
  1 tsp pepper

Drain beans and toss with other ingredients.  Let stand overnight in the refrigerator.

Broccoli Salad

Provided by Judy Heiney

1 head broccoli, chopped

1/2 pound bacon, browned and crumbled

4 ounce of grated cheese

1 small onion, chopped (a couple of tablespoons)

Combine broccoli, bacon, cheese, and onion.  Toss

Dressing:

1/2 cup mayonnaise

3 Tbs sugar

1 Tbs vinegar

Mix dressing and pour over salad.  Stir and marinate 1-2 hours before serving.

Jello Salad

Provided by Jill Hammons

1 large package of jello
1 8 ounce package of cream cheese
1 large can of undrained fruit cocktail

Cream together the jello and cream cheese, then pour two cups of boiling water over it.  Add the fruit, and place in a bowl or mold.  Chill over night.

Delicious Salad

Provided by Ruth Hammons

1 3 ounce package of lime jello
1 cup boiling water
1 cup marshmallows
1 3 ounce package of cream cheese
1 8 ounce can of crushed pineapple, well drained
1/2 cup of chopped pecans
1/2 pint of cream, whipped
1/2 cup of chopped celery

Dissolve jello in boiling water and mix in marshmallows until melted.  Add cream cheese, pineapple, pecans, cream, and celery.  Pour into a four cup mold and chill.

Salads

The next section of this blog is for Salads