Grandma's Five Cup Salad
1 (8 ounce) can mandarin oranges, drained and diced
1 (12 ounce) can crushed pineapple, drained
2 cups mini marshmallows
1 cup coconut
1 (6 ounces) sour cream
1 Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.
Makes 8 servings
Seven Layer Salad
1 large head iceberg lettuce, chopped
1 medium red onion or 1 bunch green onion, chopped
1 (10 ounce) package frozen peas
1 (10 ounce) package, shredded Cheddar or Jack cheese
1 pound bacon
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2 In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, bacon and cauliflower.
3 Prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. Drizzle over salad and refrigerate until chilled.
Makes 4 to 6 servings
Ruby Red Layered Salad
1 (3 ounce) package raspberry gelatin
2 cups boiling water
1 (10 ounce) box frozen raspberries
1 pint sour cream
1 (3 ounce) package cherry gelatin
1 (8 ounce) can crushed pineapple, drained
1 (16 ounce) can whole cranberry sauce
1 Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes..
2 Spread sour cream over firm gelatin. Refrigerate.
3 Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
4 Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.
Makes 8 to 10 servings
Best Macaroni Salad
1 pound macaroni
1/2 cup mayonnaise
1 cup chopped cucumber
1 tablespoon dried minced onion
1 cup diced, cooked ham
1 cup cubed Cheddar and mozzarella cheese
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper to taste
1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2 In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.
Makes 8 servings
A Yummy Salad
1/2 head iceberg, chopped
1 tomato, chopped
2 stalks celery, thinly sliced
1/2 cucumber, peeled, seeded and chopped
1/2 green bell pepper, diced
2 large carrots, sliced
2 radishes, diced
1 to 2 cups your favorite shredded cheese
1/4 cup sunflower seeds
1 In a large bowl, combine the lettuce, tomato, celery, cucumber, green pepper, carrots and radishes. Add the desired amount and type of cheese. Toss with a favorite dressing and garnish by topping with the sunflower seeds.
Makes 5 to 6 servings
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