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1 cup boiling water 1 pkg (3 oz) lemon gelatin 2 tbsp lemon juice or vinegar 1 tsp salt |
1 cup cold water 1 cup finely chopped celery 1 cup finely shredded cabbage 2 tbsp. finely chopped pimiento 1/3 cup chopped sweet pickles |
Dissolve gelatin in boiling water. Stir in lemon juice,
salt & cold water. Refrigerate til lightly thickened.
Stir in cabbage, celery, pimientos & sweet pickles.
Pour into 6-8 individual molds. Refrigerate til set.
This gelatin salad is awesome served alongside dishes
such as lasagna, spaghetti or any robust meal! We love it!
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1 cup carrots, sliced 2 cups broccoli florets |
2 cups cauliflower florets 1/2 lb. fresh mushrooms, sliced 2 oz. (1/2 cup) mozarella, cut julienne |
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3 tbsp. vinegar 2 tbsp. oil 1 tsp. dill weed |
1/4 tsp. salt & dash pepper 1/4 tsp. dry mustard 1/8 tsp. garlic powder |
Blanch carrots, cauliflower, broccoli for 1 minute in
boiling water. Set aside broccoli. In large bowl, combine
carrots, cauliflower & mushrooms.
In small bowl, combine dressing ingredients. Pour over
vegetable mx, toss well. Refrigerate at least 1 hour,
toss occasionally to blend flavors. 1/2 hour before
serving, stir in broccoli. Refrigerate.
Add mozarella at serving time, toss well.
Makes 9, 3/4 cup servings.
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1 bag (10 oz) salad greens (about 7 cups) 1 pkg. (6 oz) Grilled Chicken 1 cup chopped celery 1 large tomato, cut into wedges |
1/2 cup green onion slices 1/3 cup ranch dressing 2 tbsp. original flavor barbecue sauce |
Toss salad greens with chicken and vegetables in large salad bowl.
Add dressing and barbecue sauce; mix lightly.
Sprinkle with cheese.
Makes 4 servings
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3.5 oz. uncooked spiral pasta 2 cups grape tomatoes, halved 1/2 cup green onions, chopped 1/4 cup olive oil |
1/4 cup white white vinegar 8 oz Provolone cheese, cubed 2 oz. deli pepperoni, halved 1/2 tsp Italian seasoning |
Cook pasta according to package directions. Rinse with
cold water.
Combine pasa, tomatoes, onions, pil, vinegar, cheese,
pepperoni and seasoning. Add salt and pepper to taste
Toss to coat. Chill. Serves 6
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4 cups bite size broccoli florets 4 cups bite size cauliflower florets 1 large sweet onion, thinkly sliced, separated into rings 1/3 cup grated Parmesan cheese 1/4 cup sugar 1/2 tsp salt |
1/2 tsp basil leaves 2 cups mayonnaise or salad dressing 1 lb. bacon, crisply cooked, crumbled 1 large head lettuce, torn into bite size pieces 2 cups seasoned croutons 8 oz. can sliced water chestnuts, drained |
In large bowl, combine broccoli, cauliflower and onion. In small bowl,
combine cheese, sugar, salt, basil and mayonnaise; mix well.
Add dressing to vegetables; toss gently. Refrigerate several hours
or overnight. Just before serving, add bacon, lettuce, croutons and
water chestnuts; toss lightly. 20-24 servings
A delicious salad for veggie lovers~!
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3 TB red winde vinegar 1/4 tsp salt 1/4 tsp garlic salt Dash pepper |
4-1/2oz jar sliced mushrooms, drained 8 C torn spinach leaves 1/4 C oil 1/4 C red onion rings Grated parmesan cheese |
In small bowl, combine vinegar, salt, garlic salt, pepper
and mushrooms; marinate about 10 minutes. In large bowl,
toss spinach leaves and oil. Add mushroom mixture and onion;
toss. Sprinkle each serving with parmesan cheese.
Makes 8 servings
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2 cups torn lettuce 1 slice process Swiss cheese, cut in strips 4 slices pepperoni (1-1/2 in diameter) 3 thin slices cooked roast beef, cut in strips 1 thin slice fully cooked ham, cut in strips |
2 tbsp chopped sweet pickled peppers 3 tbsp salad oil 1 tbsp wine vinegar 1/4 tsp garlic salt 1/4 tsp dried oregano, crushed 1 tbsp grated Parmesan cheese |
Combine first 6 ingredients. In screw-top jar, combine oil, vinegar,
garlic salt, oregano, 1/4 tsp salt, and dash pepper; shake well.
Pour over salad. Sprinkle with Parmesan; toss.
Serves 1 or 2
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1/2 cup sour cream 1/4 cup salad dressing or mayo 1 tsp sugar 1/2 tsp dry mustard |
1/2 tsp season salt 1/8 tsp pepper 1/2 med head green cabbage, shredded 1 8oz can crushed pineapple, drained 1 cup miniature marshmallows |
Mix sour cream, mayo, sugar, mustard, season salt and pepper
in a large bowl.
Add remaining ingredients....Toss & Serve
Dressing:
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1/2 cup rice vinegar 1/4 cup canola oil 1 tsp sesame oil |
1/4 to 1/2 sugar salt & pepper to taste pinch of crushed red pepper flakes |
Mix all the above and put in frig.....Can make ahead
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1 red onion, sliced thin 4 chicken breasts cooked and shredded 1 head of lettuce, shredded |
green onion sliced at angle 1 carrot, shredded 1-2 cans chow mein noodles |
In each serving bowl, put some chow mein noodles, then top with
salad mixture......Then add dressing.
1 bag of spinach,
cleaned and de-veined
1 head of lettuce
4 eggs, hardboiled and chopped
1/2 lb. bacon, crisply cooked
and crumbled
2 cups croutons, crumbled
1 red onion, sliced into rings
Rip spinach and lettuce into bite-size pieces.
Combine in a large serving bowl. Mix in the eggs,
bacon, and croutons. Garnish with the onion rings.
DRESSING:
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1 small onion, coarsely chopped 2/3 cup sugar 1 cup salad oil |
1/3 cup vinegar 1/2 tsp. celery salt 1 tsp. pepper 1 Tbsp. prepared mustard |
Combine all ingredients in a medium-sized saucepan.
Bring to a hard boil while stirring constantly.
Allow to boil for a few minutes while continuing to
briskly stir it. Pour into a bowl and then allow to cool
before serving. Toss with salad.
In a hurry this dressing can be prepared without cooking
but I find that it mixes and tastes better after it has
been boiled
Submitted By: Ken
DRESSING:
1/4 cup lemon juice
2 Tbsp. oil
2 Tbsp. honey
SALAD
2 cups fresh asparagus spears, cut into 1-inch pieces
2 cups fresh strawberries, sliced
In jar with tight fitting lid, combine all dressing
ingredients; shake well. Partially cook asparagus in
rapidly boiling water for 3 to 5 minutes or until
crisp-tender; drain. Rinse with cold water.
Arrange asparagus and strawberries on 4 individual
salad plates. Drizzle with dressing. ~4 servings
I do NOT recommend using canned asparagus. They tend
to be too mushy.
I first had this when my super daughters, Crystal & April surprised me
with it on a Mother's Day. It's really awesome!
Submitted By: AUTUMN
Slice zucchini the night before. Spread on cookie
sheet to dry.
Fry zucchini in single layer til lightly browned.
Spoon into bowl. Sprinkle with garlic and onion
powder, salt and pepper. Finally sprinkle with vinegar
to suit. Best if allowed to stand at least
1 hour in refrigerator.
This recipe was given to me by my Mother-in-Law
who was from Naples~ quite a taste sensation~!!
Submitted By: AUTUMN
~Grandma Cote's Old World recipe~
2 lrg tomatoes, cut into wedges
1 each green & yellow pepper, chopped
1 zuchini, cut into half slices
1/4 c red onion wedges
1/2 c Zesty Italian dressing
2 Tb chpped fresh basil
2 cloves garlic, minced
1 c Italian cheese crumbles
Toss tomatoes, peppers, zuchini & onions in large bowl.
Combine dressing, basil & garlic. Pour over vegetable mixture,
toss to coat. Add cheese crumbles, mix lightly.
Refrigerate at least 1 hour.
Makes 8 servings, 1 cup each
2 lrg tomatoes, each cut into 6 slices
6 oz Mozarella, cut into 6 slices
1/3 C Zesty Italian dressing
6 slices red onion
12 cucumber slices
6 fresh Basil leaves
Place 6 tomato slices on platter, top each with 1 slice cheese.
Drizzle with 1/2of the dressing. Top each with 1 onion slice
2 cucumber slices and second tomato slice.
Drizzle with remaining dressing and top with Basil.
Makes 6 servings
3 c Farfalle (bowties)
Cook pasta, drain
1 pkg (5oz)mixed baby greens
Toss all ingredients except dressing in large bowl.
Makes 4 servings
1 c uncooked bulgur or cracked wheat
In large bowl, combine bulgar and 1 cup boiling water.
Serves 6
Greek Isle Pasta Salad
2 c baby spinach leaves
1 c Mediterranean cheese crumbles
1 c Cherry tomatoes, halved
3/4 c drained & rinsed canned Chickpeas
1/2 c Greek Vinaigrette
**Optional 1/2 c sliced black olives
Add remaining ingredients. Mix lightly. Serve immediately or cover and refrigerate until ready
to serve.
Summer Night Feta & Strawberry Salad
3/4 c sliced fresh strawberries
1/2 c crumbled Feta Cheese
3 Tb sliced Almonds, toasted
1/4 c Balsamic Vinaigrette Dressing
Add dressing just before serving; mix lightly.
Tabbouleh
A Middle Easter Salad made with bulger or cracked wheat
1-1/2 c diced tomato
1 c diced, seeded cucumber
1/2 c sliced green onions
1/4 c chopped parsley
1 tsp dried mint
1/2 tsp salt
1/3 c fresh lemon juice
1 TB olive oil
Cover and let stand 30 minutes or until water is absorbed.
Add remaining ingredients; blend well.
Cover and chill for2 hours.
