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Apple Salad
(My version of Waldorf, I suppose..)

2 large apples (red/yellow apples or 1 red and 1 yellow)
lemon juice
salt and pepper
celery, diced
raisins, white or purple
walnuts, broken
sour cream

Do not pare apples. Core and dice. Place in large mixing bowl and squeeze lemon juice all over, coating well.
Pour off excess juice. Salt and pepper to taste. Toss in diced celery, raisins and walnut pieces in amounts to taste,
mixing well after each addition. For 2 apples, I usually use about a handful of each. In separate bowl,
mix equal amounts of sour cream and mayo. Toss into salad, coating well. Cover and refrigerate.
Will keep for two or three days.

(This is easy and can be made at the last minute or the day before. For larger amounts, add an apple or two
and other ingredients to match.)

~ from Carolyn Springer Harding

Broccoli Slaw 

    1 (16-ounce) bag broccoli slaw mix (not florets)
1 cup raisins
1/2 cup slivered almonds (not toasted)
1  8 oz.  bottle ranch dressing

In a large bowl combine slaw mix, raisins and almonds. Pour the dressing
over the slaw mixture and toss to coat. Cover and refrigerate 1 hour,
or overnight, before serving.

~ from Carolyn Springer Harding
(courtesy Sandra Lee, Food Network)

Congealed Salad

1 package lemon jello
1 package lime jello
2 cups boiling water
1 - 12 oz. carton cottage cheese
1 can Eagle Brand milk
1 cup chopped pecans
1/2 cup mayonnaise
1 #2 can crushed pineapple, drain liquid in cup, reserve

Mix jello and boiling water. (I drain the pineapple juice in a cup and finish
with the water.) Let cool.
Combine cottage cheese, milk, nuts and mayo with pineapple. Add mixture to cooled jello.
Put in glass serving dish and refrigerate to congeal. (Could be put in more
than one container for sharing.)

~ from Hilna Watters Long

Cranberry Congealed Salad

l large strawberry Jello
1 large cranberry Jello
1 large red apple
1 medium naval orange
1 lb. can crushed pineapple
1 can whole cranberry sauce

(If I have cranberry juice on hand, I use that instead of water in Jello preparation.
Also, I never use quite as much liquid as the Jello directions call for.)
Quarter and core the apple but do not peel. Quarter and cut orange into smaller pieces,
leaving the peeling.
Blend orange until peeling is shredded into very small pieces (just flecks of peeling).
Then add apple and blend.
Mix pineapple and cranberry sauce.
Add everything to the Jello which has been prepared.
Place in molds or shallow dish for refrigerator setting process. Allow overnight set before using.

~ from Marian Mason Bibb

Layered Lettuce Salad

1 head lettuce
3/4 tsp. sugar + 1/2 tsp.
1/2 green pepper, chopped
3 stalks celery, chopped
1 - 10 oz. box frozen green peas, cooked and cooled
4 green onions, include some green tops, chopped
2 cups Kraft Miracle Whip Salad Dressing
parmesan cheese
Hormel bacon bits or 4 to 5 slices bacon, cooked and crumbled

Chop 2/3 head lettuce and spread in a 9 x 9 glass serving dish.
Sprinkle with 3/4 tsp. sugar.
Next layer the green pepper, celery and the green peas. Next add onions.
Next put remaining 1/3 head lettuce, chopped. Sprinkle with 1/2 tsp. sugar.
Cover with the salad dressing, spread thinly.
Top off by sprinkling with lots of the parmesan cheese; then bacon bits.
Cover tightly with Saran Wrap. Prepare one day ahead and refrigerate.

~ from Brenda Hankins Callis

Mary's Cranberry Salad

Cream together ...
8 oz. cream cheese, softened
2 Tbsp. mayonnaise
2 Tbsp. sugar
Then add the following ...
1 can whole berry cranberry sauce
1 cup crushed pineapple, including liquid
1/2 cup chopped pecans
1 pkg. plain Dream Whip prepared according to directions
and whipped

Mix all together well and freeze in mold. (I use a Tupper Ware party mold.) Recipe fills mold and
1 or 2 small glass Pyrex individual molds. Double recipe for big ring mold or large Pyrex dish.

~ from Mary Shipp Harding

Pasta Salad

1 .16 oz. vermicelli (cook, drain, and rinse)
  1 Tbsp. seasoned salt
1 Tbsp. Accent seasoning
3 Tbsp. lemon juice
4 Tbsp. olive oil  

Mix above ingredients and let stand overnight. The next day, add:

1 1/2 cups mayonnaise
1 cup sliced mushrooms (optional)
1 large onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 small jar olives, sliced
1 small jar pimientos
1 cup chopped celery

~ from Charlotte Hicks Brunson

Strawberry-Spinach Luncheon Salad

1 lb. asparagus spears, cooked until tender crisp, cool, cut into 1" pieces
1 tsp. grated orange peel
1/2 cup bottled poppy seed dressing
1 Tbsp. orange juice
8 cups fresh spinach or assorted greens
2 cups sliced fresh strawberries and/or whole blueberries
3/4 to 1 lb. cooked turkey, grilled chicken or smoked turkey, cut into cubes
1/4 cup toasted pecan halves

Stir together poppy seed dressing, orange juice and rind ... set aside.
In salad bowl, combine greens, asparagus, berries and meat.
Add dressing mixture and toss. Top with pecans.
Makes 4 main-dish servings. Good served with bran muffins.

~ from Faye Chellman



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