Cranberry Salad

From Cindie Anthes
 
Combine and place in refrigerator overnight:
2 cups fresh cranberries (grind them up)
3 cups mini marshmellows
3/4 cup sugar

Combine with cranberries:
2 cups diced apples
1/4 cup walnuts (broken up)
1 cup green grapes (cut in half)
1 - 8 oz. Cool Whip OR small carton heavy whipping cream

BLT Chopped Salad with Corn, Feta + Avocado

Yield: serves 2
Total Time: 25 minutes

Ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Oriental Ramen Broccoli Cole Slaw

 

Oriental Ramen Broccoli Cole Slaw
2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Skinny Broccoli Salad

Ingredients
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Instructions
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.

Creamy Potato Salad

7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard cooked egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 TBSP finely chopped green pepper
3/4 cup mayo
1/4 cup sour cream
1 to 1-1/2 tsp. salt
1/4 tsp. pepper
1/8 to 1/4 tsp. dill weed
Sliced hard cooked egg, paprika and fresh dill sprigs, optional

Place potatoes in a large saucepan or Dutch oven. Cover with water and bring to a boil. Reduce heat. Cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add egg, celery, onion, nd green pepper. In a small bowl, combine mayo, sour cream, salt, pepper and dill. Pour over potato mixture and toss gently to coat. Cover and refrigerate until serving. Garnish with egg, paprika, and dill, if desired.

Makes 12 servings. 114 calories each serving. 3 grams of protein each serving.

Wilted Lettuce

From Mom

Wash and drain leaf lettuce thoroughly.

Fry 3-4 strips of bacon until crisp - put on paper towel
In bacon grease, put large diced onion. Fry until transparent, not brown. put onion on paper towel. In frying pan, put 1/2 cup vinegar and 4 tsp. sugar. Bring to boil until sugar is melted.
Put bacon and onions on lettuce and put hot mixture on top of it just before serving.
Add hard boiled eggs on top, if desired.

Cranberry Salad

From Cindie Anthes

2 cups fresh cranberries (grind them up)
3 cups mini marshmellows
3/4 cup sugar
Combine and refrigerate overnight

2 cups diced apples
1/4 cup chopped walnuts
1 cup green grapes, cut in half
1 - 8 oz. Cool Whip
Combine with cranberry mixture and serve!

Blueberry Spinach Salad

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1 pkg. (10 oz.) fresh spinach, torn
1 pkg. (4 oz.) bleu cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

In a jar with tight-fitting lid, combine first five ingredients and shake well. In a large salad bowl, toss the spinach, bleu cheese, blueberries, and pecans. Add dressing and toss gently. Serve immediately.
Serves 6-8

Fruity Coleslaw

From Gloria

4 cups coleslaw mix
1 cup seedless grapes - halved
1 small apple - chopped
3/4 cup mayo
1/3 cup lemon pie filling
Combine with mayo and pour over coleslaw and fruit
1 tsp. vinegar
1/8 tsp salt and pepper
1/4 tsp. celery salt

6 servings

Pear Walnut Salad with Bleu Cheese

From Karen Ruple

Dressing:
2 TBSP white wine vinegar
2 TBSP fresh lemon juice
1 TBSP parsley (calls for fresh, can use dried)
2 tsp. Dijon mustard
12 TBSP olive oil

Walnuts:
Mix 1/2 cup walnuts and 1 TBSP honey in a shallow baking dish. Bake until golden, about 10 minutes at 350 degrees.

Salad:
Lettuce, pear pieces and bleu cheese

Cauliflower Salad

From Debbie Bowman

lettuce
cauliflower
red onion
bacon

Dressing:
1 cup Miracle Whip
1/2 cup sugar
1/3 cup Parmesan cheese
(can add a little mild to thin)

Snow Salad

This is a beautiful salad to serve for a Holiday Dinner!
From Sany VanDePol

1 pkg. Knox Gelatin - dissolved in 1/4 cup cold water
ADD:
1 cup boiling water
2/3 cup sugar
1 tsp. vanilla
Set aside on counter to cool NOT congeal!
ADD:
2 cups sour cream (16 oz.)
8 oz. cool whip
Blend together and put in ring mold to set.



Topping:
Cook 1 pkg. JUNKET or SALADA Danish dessert (raspberry or strawberry) according to sauce recipe. Add 1 pkg. frozen raspberries or strawberries. Place in container that will fit in center of ring. Drizzle some over molded salad.

Cashew Salad

From Cindie Anthes

1 head lettuce
3/4 cup Swiss or cheddar cheese
1 can sliced water chestnuts
1 small bag cashews
1/3 jar Marzetti's Poppy Seed Dressing

Optional ingredients:
bacon, carrots, green onions, other cheeses

Combine everything but dressing. Put dressing on just before serving.

Nancy's Salad with Oranges and Grapes

Variety of greens (leaf lettuce)
Mandarin oranges (drained)
Red seedless grapes
Mozarella cheese

Dressing:
3 oz. orange juice concentrate
1/4 cup oil
2 TBSP honey
dash salt
1/8 tsp. ginger

Walnut Cheese Spinach Salad

From Taste of Home

2 cups unsweetened raspberries
1/3 cup sugar
1/3 cup vegetable oil
2 TBSP white wine vinegar or cider vinegar
1/4 tsp. Worcestershire sauce, optional
1 pkg. (6 ounces) fresh baby spinach
1 small red onion, thinly sliced and separated into rings
1/2 to 1 cup crumbled feta cheese
1/2 cup chopped walnuts

In saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce (if desired). Cover and process until smooth.

In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing. Toss to coat. Refrigerate any remaining dressing.
8 servings.

Broccoli Cheese and Water Chestnut Salad

From Nancy

Mix together:
2 bunches fresh broccoli, cut and washed (pat dry or drain)
16 oz. grated cheddar cheese
2 cans sliced water chestnuts
1 medium onion, chopped
1 lb. bacon, fried crisp and crumbled

Dressing:
1-1/2 cup mayo
3/4 cup sugar
3 TBSP dark vinegar

Mix and pour over broccoli mixture. Let set overnight. Stir before serving.

Taco Salad

From Vickey

Brown ground beef. Add dry taco seasoning. Set aside to cool.

Mix salad greens, tomatoes, black olives, green onions, and shredded cheese. Add ingredients you like or serve on the side. Add cold meat.

Just before serving, add crushed taco chips, honey French dressing and salsa (2:1 ratio of dressing to salsa).

Grape Salad

2 bunches seedless grapes, red, green or combo
8 oz. cream cheese
1 cup sugar
peanuts
brown sugar, sprinkled on top

Can make ahead, but don't add peanuts until ready to serve

Chinese Cole Slaw

From Pam Hart

8 oz. Dole Cole Slaw or Mann's Broccoli Slaw (or combo)
1 pkg. Ramen Noodles, break up (your choice to add seasoning packet to dressing)
3-4 oz. slivered almonds, toasted @ 350 degrees for 10 minutes
1/4 cup sunflower seeds, hulled and salted
2-3 green onions, chopped

Dressing:
Microwave this mixture 1 minute to dissolve sugar
1/2 cup oil (I mix sesame and canola oils)
1/3 cup rice wine vinegar
1/4 cup sugar (I've used brown or white, your choice)

Just before serving, toss all ingredients!