Salads

Carols 7 Layer Salad

Lettuce-tear up and toss in bottom of bowl
Green Onions-chopped and layered on lettuce
Celery-chopped and layered on onions
Frozen Peas-thawed then run under cold water,
then drain on paper towels.
Layer on celery.
Green Pepper- chopped and layered on peas.
1 pint Hellmans-stir it while still in jar.
Spread all on green peppers.
1 pkg. Hidden Valley dry mix-sprinkle on Hellmans.
1 jar real bacon bits. Sprinkle over top.
Cheese-mozarell and cheddar, shredded. Top.

Best made the night before as the Hidden Valley
has time to settle in the Hellmans.


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Wilted Lettuce

I can remember Mom making huge bowels of wilted lettuce. I remember the vinegar smell with the hot bacon grease. Mercy it was good.


Fry some bacon and drain on paper towels.
Drain off some of the bacon fat and add vinegar and a little sugar to the skillet.
Chop up some green onions and toss with lettuce.
Pour hot grease/vinegar over the lettuce and toss.
Crumble bacon on top.
Love that stuff.

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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.

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I have made this tons of times

Helen's Old Macaroni Salad


1 pkg Macaroni and Cheese dinner
1 12 oz can spam -treet or even bologna
3/4 cup celery
1/2 cup miricle whip
1/3 cup French dressing
1/4 cup sweet pickle relish
1 Tablespoon onion finely chopped

Prepare dinner
Add remaining ingredients.
Mix then chill.

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Applesauce Red Hot Salad


1 pkg orange Jello
3 Tbsps red hot candies
1 can applesauce
1 cup boiling water
Add: pineapple, nuts, celery. or whatever

"Put red hots in water and bring to boil.
Add to Jello and stir until dissolved.
Add rest of ingredients.
Pour in mold, and refrigerate."


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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!

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This is wonderful. You can add tomatoes
or finely diced celery. I like it with
sliced green onions from my garden.

Chickpea Salad with Lemon and Parmesan


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.



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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.

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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.

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Garden Pea Salad

1 (15-ounce) can very young early peas 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

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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.


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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

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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


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.KFC Coleslaw

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 milk
1-1/2 white vinegar
2-1/2 Tablespoons lemon juice

Combine cabbage, carrots and onion, set aside.
Combine rest and mix in. Chill.

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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.

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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

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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
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

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I HAVE MADE THIS DIP DOZENS OF TIMES-

Avacado Dip

1 jar picanti sauce
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.

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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.

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Autumn Fruit Salad

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


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.

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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.

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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

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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


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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.


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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.

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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.

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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.

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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.

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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

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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.

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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.

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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.

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Cola Congealed Salad

1 can black cherries (dark, sweet canned - PITTED
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.

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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.

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Broccoli and Bacon Salad

2 pounds of broccoli florets (about 2 bundles)
1/3 cup raisins
2 tablespoons red onion
3/4 cup mayonnaise
2 tablespoons + 2 teaspoons sugar
1 tablespoon + 2 teaspoons apple cider vinegar
8 slices of bacon

Instructions:

Prepare the bacon according to the package directions.

Chop and blanch the broccoli by dropping it in boiling water for about 2 minutes. When you remove the florets from the boiling water, run them under cold water to stop the cooking. This will make them a nice deep green with a crisp texture.

Finely chop the red onion.

Drain and crumble the bacon.

Combine the bacon with the broccoli, raisins and onions.

Mix mayonnaise, sugar and vinegar and, just prior to serving, toss with all ingredients.

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