SALADS--  OF ALL KINDS -- SALADS ------------------------------------------------------------------------- Mandarin Salad Serves: 12-15 1/2 cup vegetable oil/olive oil 1/4 cup cider vinegar 1/4 cup sugar 1 t  parsley 1 teaspoon salt 1/4 teaspoon hot pepper sauce 1 cup sliced almonds 1/3 cup sugar 2 head romaine lettuce 2 cups chopped celery 2 (11 ounce) cans mandarin oranges, drained 3/4 cup thinly sliced red onions 1. Shake first 6 dressing ingredients in a jar and refrigerate. 2. Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Keep your eye on these, they'll burn quickly. Scrape almonds into metal bowl and cool to room temperature. Break up the cooled almonds and store covered at room temperature. 3. Just before serving, put chopped lettuce in a large bowl. Add celery, oranges, onions and almonds. 4. Shake dressing well and pour over salad. Toss to mix and coat. ------------------------------------------------------ creamy cabbage slaw 1/2 green cabbage, shredded 3 radishes, sliced paper thin 1/4 red onion, sliced paper thin 1 green onion, sliced thin 3 T cottage cheese 2 T sour cream juice & zest of 1 lemon salt & pepper Mix everything in one large bowl. Toss well. Easy! ----------------------------------------------- Chickpea Salad with Lemon and Parmesan This little salad only has five ingredients, so make sure that they’re all of good quality. There’s no room for second-rate pantry closet cast-offs here, so don’t even think about it, missie. First of all, be sure to use a good brand of chickpeas. 1 15-ounce can chickpeas, drained and rinsed 1 tsp. fresh lemon juice 1 ½ tsp. olive oil A pinch of salt ¼ cup loosely packed shredded Parmigiano Reggiano Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving. Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold. Yield: 2 servings ------------------------------- -------------------- Pea Salad 1 bag of frozen peas - cooked 1/2 pound of bacon - cut up and fried 1 green pepper - cut up fine 1 onion - cut up fine Mix all ingredients together and add a little bit of sugar. Add salt and pepper to taste . Add some salad dressing or mayonnaise. --------------------------------------- Crunchy Pea Salad 1 10 ounce pkg. frozen peas-thawed 1 small can of water chestnuts-drained 1 C diced celery 1/4 C sour cream 1/4 C mayonnaise Optional: dash of horseradish 1/3-1/2 C chredded cheddar Thaw the peas in a sieve under running hot water and drain well. Meanwhile, chop the water chestnuts and in a medium bowl, mix them together with the celery, mayonnaise and sour cream (and horseradish, if using). Gently fold in the peas and then the cheddar cheese, if you decide to use the cheese. -------------------------------------------- Garden Pea Salad 1 (15-ounce) can very young early peas (recommended: Lesueur) canned 1/4 cup chopped onions 2 boiled eggs, crumbled Salt and freshly ground pepper 2 to 3 tablespoons mayonnaise Chopped pimento, optional In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled ------------------------------------------------------------------- .. Mine is made with a package of frozen peas, thawed, diced red onion, shredded cheddar cheese, Miracle Whip, mustard, and sour cream to moisten. Then I season it with McCormick Salad Supreme. ---------------------------------------------------------- Pea Salad 1 can peas (I like to use Lesueur) fried bacon, cut up chopped onion diced tomatoes ( I use cherry toms and quarter them) mayonaise boiled eggs (I don't care for them in the salad, but I sometimes slice them and place on top to decorate) ------------------------------------------------------- ENGLISH PEA SALAD 1 can English peas,drained 4 hard boiled eggs 1/4 c onion, diced ¼ c chopped celery 3 large sweet pickles, diced or sweet relish 1/2 c. salad dressing or Heinz salad cream salt and pepper to taste Mix well together, dust with paprika and chill. Serves 6. KFC Coleslaw                                       we both loved this. Les said never lose the recipe 8 cups shredded cabbage 1/4 cup shredded carrot 1 finely diced onion 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup real mayonnaise 1/4 cup buttermilk---I used T vinegar and milk1-1/2 white viegar 2-1/2 Tablespoons lemon juice Combine cabbage, carrots and onion, set aside. Combine rest and mix in. Chill. &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Macaroni Salad                                                            this is very good I love it. easy too 1 lb bag macaroni 1 c.  mayonnaise 1  onion, chopped 1/4 c. sugar 1/4 c. sweet pickle relish 1 tbsp. prepared mustard 1 c. frozen peas, thawed, drained 3 eggs, hard cooked, chopped Cook macaroni.Drain.In bowl, mix mayo, onion, sugar, pickle relish &mustard; blend. . Stir in cooked macaroni, peas and eggs. Refrigerate at least 2 hours to blend flavors. 7777777777777777777777777777777777777777777777777777777777777777777777 AMBROSIA SALAD                         made for many years   very good and easy 1 cup sour cream 2 cups whipped topping 1 (20 oz) can pineapple tidbits, drained 2 (11 oz) cans mandarin oranges, drained 2 cups sweetened coconut 2 cups mini-marshmallows Makes 8-10 servings &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Spicy macaroni Salad Cook the pasta according to the package directions and add all remaining ingredients, 1 pound of elbow macaroni 4 hard cooked eggs, chopped                   the jalapeno and red  pepper flakes makes it 1/3 cup chopped red pepper 1 jalapeno pepper, minced 1/3 cup chopped red onion 1 c Miracle Whip 2-1/2 Tbs cider vinegar salt and pepperto taste red pepper flakes $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ I HAVE MADE THIS DIP DOZENS OF TIMES- AMY LOVES IT Avacado Dip 1 jar picanti sauce                                     been making this for 25 years now 1 container avacado dip 1 container sour cream 1 can refried beans chopped lettuce tomatoes green onions shredded chedder cheese layer in cake pan serve with tortilla chips. 77777777777777777777777777777777777777777777777777777777777777777777777 Linda and family loved the below recipe. Pineapple-Cranberry Salad                this is a favorite of mine. I love it 1 can (20 oz) crushed pineapple, undrained 2 pkg (4-serving size each ) Jello raspberry flavor gelatin 1 can (16 oz) whole berry cranberry sauce 1 apple, chopped 2/3 cup chopped walnuts Drain pineapple, reserving juice. Add enough water to make 3 cups, pour into saucepan.Bring to boil, remove from heat. Add dry gelatin mixes, stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apples and walnuts. I used cherry jello and added the zest of one orange. 77777777777777777777777777777777777 Autumn Fruit Salad INGREDIENTS * 1-1/2 cups sugar * 1/2 cup all-purpose flour * 1-1/2 cups water * 1 teaspoon butter or margarine * 1 teaspoon vanilla extract * 6 cups cubed unpeeled apples * 2 cups halved red seedless grapes * 1 cup diced celery * 1 cup walnut halves SERVINGS 8-10 CATEGORY Salads METHOD Chill PREP 20 min. COOK 10 min. TOTAL 30 min. DIRECTIONS In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving. Yield: 8-10 servings. 77777777777777777777777777777777777777 CRANBERRY TANGERINE RELISH          4 cups frozen cranberries, rinsed 1 cup sugar 1 cup water 3 tangerines, seeded and chopped (approx. 1 cup) * In a saucepan on the stove, mix the sugar and water over medium heat until dissolved. Add the tangerines and cranberries and bring to a boil. Lower the heat and cook for another 10 minutes. Pour into a bowl. Let cool and then chill. * If you can't find fresh tangerines, you can substitute tangerines with canned mandarin oranges; drain before using. 7777777777777777777777777777777777777777777 Waldorf Salad 2 c. diced apples (leave peels on) 1 c. diced celery 1/2 c. chopped walnuts 1/4 t. salt 1/2 c. raisins 1/4 c. mayonnaise (may need slightly more) Combine all ingredients. Chill. I add a couple of cups of diced cooked turkey to this and some grapes at holidays with some extra mayonnaise. 7777777777777777777777777777777777777777777777777 Creamy Mandarin Orange Salad 1 can (15 ooz.)Mandarin Oranges, drained 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Jell-o Orange Flavor Gelatin 2 cups boiling water 1 container (8 oz.) frozen whipped dessert topping, thawed 1/2 cup chopped walnuts or pecans Drain oranges, reserving liquid. If necessary, add enough water to liquid to measure 1 cup. Set fruit and liquid aside. In medium bowl dissolve gelatin in boiling water. Stir in reserved liquid. Cover and chill for 45 minutes to 1 1/2 hours or until slightly thickened. Fold in oranges, dessert topping and nuts. Pour into 6 to 8-cup gelatin mold. Cover and chill until firm. Unmold onto serving plate 777777777777777777777777777777777777. Cherry Surprise Salad 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Jell-o Cherry Flavor Gelatin 2 cups boiling water 1 can (8-oz.) Del Monte Crushed Pineapple In Its Own Juice 1 can (21 oz.) cherry pie filling 1 cup chopped pecans In medium bowl dissolve gelatin in boiling water.Stir in undrained pineapple. Cover and chill for 45 minutes to 1 1/2 hours or until slightly thickened. Fold in pie filling and pecans. Pour into 2-quart square baking dish. Cover and chill until firm 777777777777777777777777777777777777777777777 FRUIT SALSA                                                          4 large Granny Smith apples 4 ripe kiwi 1 large bag frozen strawberries, thawed 2 TBSP. apple jelly 2 TBSP brown sugar 1 dash orange peel (jar or fresh) to taste OR Fruit Salsa And Cinnamon Chips Recipe 1 pound strawberries 2 kiwis, peels removed and finely chopped 2 Golden Delicious apples - peels and core removed, finely chopped 8 oz raspberries 3 tbsp fruit preserves, any flavor 10 (10 inch) flour tortillas 1 tbsp sugar, brown 2 cups sugar, cinnamon 2 tbsp sugar, white cooking spray, butter flavored Combine strawberries, kiwis, apples, raspberries, fruit preserves and the white and brown sugar in a large bowl - mix well. Cover and place in the refrigerator to chill for at least 15 minutes. Preheat oven to 350 degrees F. Generously spray one side of each flour tortilla with cooking spray. Cut into wedges and place in a single layer on a large baking sheet. Drizzle with cinnamon sugar (amount depends on taste) then spray with the cooking spray one more time. Bake for 8-10 minutes. Repeat the same procedure with the remaining tortilla wedges. Allow to cool for about 15 minutes then serve with the chilled fruit and spice mixture. This was absolutely delicious and very popular at a party. The recipe calls for baking your chips, but I tried that and decided that I preferred frying mine. I shallow fried them in oil and sprinkled with the cinnamon sugar (I didn't use anywhere near 2 c., though). I did the chips the night before and put the salsa together the morning of the party. I also got a LOT more than 10 servings, but we had a large amount of food at the party. 777777777777777777777777777777777777777777777777777777 1-2-3 FRUIT SALAD 1 can Comstock peach pie filling 1 can pineapples, (chunks) 1 large can peaches (sliced) 2 cans tropical fruit salad (Del Monte) 1 large tub frozen sliced strawberries (thawed) 1 small can mandarin oranges (optional) 1/2 cup-1 cup chopped bananas---IF USING, ADD AT THE LAST MINUTE SO THEY DON'T TURN DARK. MIX ALL. 77777777777777777777777777777 CRANBERRY SALAD 1 bag cranberries 1 can crushed pineapple 1 bag mini marshmallows 1 cup walnuts 1 large container of whipped cream 1 cup sugar Beat cranberries and sugar with mixer until cranberries are crushed. Stir in drained pineapple, marshmallows, whip cream, and chopped walnuts. Refrigerate. 77777777777777777777777777777777777777777777777777777 5 CUP SALAD--------I HAVE MADE THIS FOR MANY MANY YEARS 1cup Mandarin oranges 1 cup crushed pineapple 1 cup miniature marshmallows 1 cup coconut 1cup sour cream 1.Find a bowl large enough to hold all the ingredients. 2.Drain the juice off the oranges and the pineapple. 3.Put the oranges,pineapple,marshmallows and coconut into the bowl. 4.Pour the cup of sour cream over the top.Stir all the ingredients until the are well mixed. 5.Refrigerate for half an hour. 777777777777777777777777777777777777777777777777777777777777777 CHERRY COKE SALAD 2 boxes of cherry gelatin 8 ounces of cream cheese 1 can of dark red cherries (save juice) 1 small can of crushed pineapple (save juice) 2 cups of coke marshmallows & pecans (optional) Dissolve the gelatin in the saved juices. Once dissolved, add cream cheese (it's best to cube) and cans of fruit, mix well. Take off heat and add the coke, and marshmallows (if desired). Add to bowl and refrigerate until molded. 777777777777777777777777777777777777777777777777777777777777 FRUIT COCKTAIL SALAD 1 Package Cream Cheese 1 Can Fruit Cocktail Warm cream cheese to room temp. Once it is at room temp, cut pieces into glass pie dish. Drain fruit cocktail syrup, add 1/4 cup to cream cheese, with fork mix together, add more juice to make creamy, use as much syrup as you desire for thickness. Once all lumps are gone pour fruit cocktail into cream cheese mixture and stir well. Refrigerate at least 2 hours before serving. 7777777777777777777777777777777777777777777777777777 Cashew Pea Salad 3/4 cup vegetable oil 1/4 cup cider  vinegar                                        1 garlic clove, minced 2 to 3 tsps. Dijon mustard 1 tsp. Worcestershire sauce 1/2 to 3/4 tsp. salt 1/2 tsp. lemon juice 1/4 tsp. pepper 1/4 tsp. sugar 1 pkg. (10-oz.) frozen peas, thawed 2 celery ribs, thinly sliced 2 green onions, thinly sliced 1/2 cup sour cream 4 bacon strips, cooked and crumbled 3/4 cup chopped cashews For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. In a large bowl, combine peas, celery and onions. Combine sour cream and 2 Tablespoons dressing (refrigerate remaining dressing); . Fold into pea mixture. before serving, stir in bacon and cashews.  Yield: 6-8 servings. 777777777777777777777777777777777777777777 Cranberry Salad Supreme 1 3ounce pkg raspberry Jello 1 cup boiling water 1 16 ounce can whole cranberry sauce 1 3ounce pkg lemon Jello 1 cup boiling water 1 3 ounce pkg cream cheese, softened 1/2 cup mayonnaise or salad dressing 1 8 1/2 ounce can crushed pineapple 1/2 cup whipping cream 1 cup miniature marshmallows 2 tablespoons chopped nuts Dissolve raspberry Jello in 1 cup boiling water. Stir in cranberry sauce; turn into 9x9x2 baking dish and chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together the cream cheese and mayonnaise. Gradually add lemon Jello; stir in undrained pineapple and chill until partially set. Whip cream; fold into lemon mixture. Fold in Marshmallows. Spread over top of cranberry layer and top with nuts. Chill until set. 12 servings 7777777777777777777777777777777777777777777777 Cranberry Ambrosia 1 can sweetened condensed milk 1- 20 oz. can crushed pineapple, drained 1 can whole berry cranberries 1/2 cup lemon juice 1/2 cup chopped pecans 1- 8 oz carton cool whip Mix all together. Put in 9 x 13 inch pan and freeze. It looks so nice in glass. 77777777777777777777777777777777777777777 Broccoli Orange Salad Dressing: 1 egg ¼ cup sugar 1 tsp. prepared mustard ½ tsp. cornstarch 2 Tbsp. water 2 Tbsp. cider vinegar 2 Tbsp. mayonnaise 2 Tbsp. sour cream 1 ½ Tbsp. butter Combine the egg, sugar, mustard and cornstarch. Whisk until smooth. Add the vinegar and water and cook until thickened. Remove from the heat. Stir in the mayo, sour cream and butter. Set aside to cool. Combine for the salad: 4 cups broccoli flowerets 1 cup salted cashews 1 cup cubed Swiss cheese 1 can drained mandarin oranges ½ cup chopped Craisins/ dried cranberries (can use raisins) 6 strips bacon, cooked crisply and crumbled ½ cup chopped red onion. Place in a large bowl and toss. Just before serving, add the dressing and toss to coat. WATERGATE SALAD 1 package (4-serving size) Jell-O Pistachio Instant Pudding 1 can (20oz) crushed pineapple in juice, undrained 1 cup miniature marshmallows ½ cup chopped nuts 1 (8oz) Cool Whip, thawed Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in Cool Whip. Refrigerate 1 hour or until ready to serve. Cola Congealed Salad 1 can black cherries (dark, sweet canned - PITTED - I have never used the frozen) 1 package (small) Cherry flavored gelatin or black cherry 6 oz. Coca Cola, chilled 1/2 to 1 cup chopped pecans Drain cherries and heat juice. Dissolve gelatin in hot cherry juice - add enough water to make 1 cup Let mixture cool completely, add cola (slowly, trying to avoid the "too much "fizz". Chill (don't forget it)for a few minutes and -when slightly congealed, add cherries and nuts. I chop/slice and mix the cherries (Oregon brand is very good) and nuts together to make sure the nuts do not settle. This makes a rather thick, rich salad. It looks beautiful in a pretty crystal bowl. 777777777777777777777777777777777777777777777777777777777777777 it is delicious! I always make it 2 days ahead for the flavors to "meld", but I could eat the whole bowlful right now! So good and so easy: Cranberry Relish 1 whole orange, including peel (no seeds) 1 whole apple, peeled & cored 16 oz bag fresh cranberries large can crushed or chunk pineapple, drained 1 cup pecans or walnuts 3/4 to 1 cup sugar (to taste) Cut apple and orange into chunks and put into food processor. Pulse until "relish" consistency. Pour into large bowl. Put cranberries in processor & pulse the same way. Add to apple/orange mixture. Put pineapple, nuts & sugar in processor & pulse. Add to mixture; stir it up and refrigerate a day or two before serving. Always gets rave reviews. 77777777777777777777777777777777777777777777777