Salads
Cucumber Salad
Festive Fruit Salad with Lemon Yogurt Dressing
Green Bean Salad
Pennsylvania Cole Slaw
Potato
Salad
Pretzel Salad
Raspberry Salad
Vegetable Layer Salad
Watergate Salad
7-Up Salad
Coke Salad ... This gives a tingle to your
tongue when you eat it. Great for kids!
2 small pkgs. cherry Jell-O
1 C. pecans
1 C. dark cherries
3 oz. cream cheese
2 cans Coke
1 C. boiling water
1 small can crushed pineapple
Warm cream cheese to room temperature, chop finely. Dissolve Jell-O
in boiling water, add the finely chopped cream cheese. Let cool. Add Coke
and cherry juice, mix well and let jell slightly. Add pecans, cherries
and pineapple, mix well. Finish jelling. Do not use chopped pecans or home
canned cherries or your kids will rename this to something disgusting!!!
Cucumber Salad ... My Grandmother loved to keep this in the 'fridge for a refreshing summer treat.
4 cucumbers, thinly slices
1 yellow onion, thinly slices
3/4 C. sugar
1/2 C. water
1 C. white vinegar
1/2 t. dried dill
Bring sugar, water, vinegar and dill to a boil and pour over cucumbers and onions. Chill.
Festive Fruit Salad with Lemon Yogurt Dressing ... Pillsbury Party Book
Lemon Yogurt dressing:
1 8 oz. carton lemon yogurt
1 T. Lemon juice
1 T. Honey
Salad:
1 Kiwifruit, peeled, sliced
2 C. Cubed cantaloupe
1 C. Sliced strawberries
1 Banana, sliced
In small bowl, combine all dressing ingredients; blend well. Cover; refrigerate to blend flavors. In large bowl, combine kiwifruit, cantaloupe and strawberries; toss gently. Cover; refrigerate until serving time.
Just before serving, add sliced banana. Top each 2/3 cup serving of fruit mixture with 2 tablespoons
dressing. 6 2/3 serving.
Green Bean Salad ... Cracker Barrel Old Country Store, Old Timey Recipes & Proverbs To Live By Volume 1. This is a delightful twist, great with ham.
3 C. cooked bunch beans (hot)
2 T. bacon grease
3 slices crisp chopped bacon
1/4 C. vinegar
1 T. sugar
1 medium onion, chopped
salt & pepper
Add all ingredients to hot beans. Set aside to cool. Serve on salad plates from bowl.
Pennsylvania Cole Slaw ... This is out of an old Pennsylvania Dutch cookbook that Mom gave to me back in 1983. My cookbook collection has now grown to well over 50 and still growing! I love cookbooks!!!!
1 head young cabbage
1/2 C. cream
1 t. salt
1/2 C. sugar
1/2 C. vinegar
Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.
Potato Salad ... This is really old. I got this from a 1911 cookbook made of recipes compiled by sister and friends of the Church of the Brethren. This one is from Sister Mary Reddick; Sheridan, MO. This is really good and uses a cooked dressing instead of a mayonnaise based so it is safer in warm weather to leave out for a party or cookout.
12 potatoes, good sized
1 onion, diced
dash of salt
4 eggs, hard-boiled and diced
2/3 C. vinegar
dash salt
dash pepper
1 T. butter
2 eggs, raw, lightly beaten
Peel and boil until softened in the middle. (Depending on stove heat, about 15-20 minutes.) Remove from water and let cool.
Dice into 1" chunks. Mix potatoes, onion and eggs. In a double boiler, add remaining ingredients and boil until thickened; pout
over potatoes, onion and egg mixture and lightly toss until coated well.
Pretzel Salad ... This is great on a hot summer day.
1 pkg. (8 oz.) Philly Free Cream Cheese
1 pkg. (8 oz.) bag fat free pretzels
6 oz. strawberries, sliced
6 oz. box strawberry Jell-O
1 pkg. Cream Whip or Fat Free Cool Whip
1 stick butter
1 C. sugar
Crush pretzels fine, save 1 cup for topping. Soften butter and mix with remaining pretzels. Press into 9" x13" pan; bake at 350* for 10 minutes. Cool. Mix Jell-O with 3 cups boiling water and cool. Mix Dream Whip, cream cheese and sugar; set aside. When Jell-O is almost thick, add berries. Spread Jell-O mixture on top of pretzel crust. Next, spread cream cheese mixture on top of Jell-O and top with reserved cup of crushed pretzels. Cut into squares.
Raspberry Salad ... Light and refreshing
2 C. boiling water
2 (3 oz.) pkgs. raspberry Jell-O
2 (10 oz.) pkg. frozen raspberries
1 med. can applesauce
2 C. sour cream
2 C. mini marshmallows
Boil water; add to Jell-O; stir thoroughly to dissolve. Partially thaw
raspberries and fold into Jell-O, along with applesauce. Let set. Top with
marshmallows blended into sour cream.
1 head lettuce, torn into bite size pieces
1/2 C. chopped red onion
1 C. nonfat plain yogurt
1 T. mayo or salad dressing
1/2 C. chopped celery
1/2 C. red or green pepper
1 1/2 C. frozen peas, thawed and drained
1 T. sugar
1 1/2 C. (6 oz.) shredded mozzarella cheese
1/2 C. diced ham
8 oz. water chestnuts, drained and sliced
In a large clear bowl, layer lettuce and onion. Combine yogurt and mayo/dressing
in a small bowl. Spoon 1/2 of the yogurt mixture evenly over top of lettuce
and onion. Layer celery, pepper and peas. Spread remaining yogurt on top.
Sprinkle sugar, cheese and ham over top. Cover and refrigerate at least
8 hours. Top with water chestnuts. Serves about 12.
Watergate Salad ... I think everyone has their own version of this old favorite!!! Always had been and always will be low fat!!!! The only fat is in the nuts.
1 small box pistachio instant pudding mix
1 can (20 oz.) crushed pineapple, undrained
1/2 C. chopped English walnuts
1/2 C. miniature marshmallows
1 8 oz. container Fat Free Cool Whip
Blend pudding mix and pineapple in a blender on a slow setting. Add remaining ingredients and mix well. Chill and serve. Yield: 4-6
7-Up Salad ... Doesn't everyone have some form of this old favorite!?!
1 pkg. Lemon gelatin
1 pkg. Lime gelatin
2 C. Hot 7-Up
1 C. Mayonnaise
1 C. Cottage cheese
1 can Crushed pineapple
Prepare gelatin according to package directions, substituting 7-Up for water. Let cool to room temperature, stir in remaining ingredients. Pour into molds. Refrigerate.
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