1 20 oz can crushed pineapple, undrained
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Monday, December 27, 2010
Tuesday, September 7, 2010
Carol Richardson’s Excellent Fruit Salad/Dessert
· 1 Qt Buttermilk
· 1 (6 oz) package of instant vanilla pudding mix
· 1 (12 or 16 oz) tub of cool whip (either size works, use more or less depending on how many you’re serving!)
· 3 cups of frozen fruit (easiest is Costco’s frozen triple berry mix – blueberries, strawberries and …some other kind of berry, but any small frozen fruit will work)
Pour the buttermilk into a large bowl. Add pudding mix and whisk or blend until thick. Add cool whip and more gently blend it in. About ½ hour before serving, fold in frozen fruit.
Keep refrigerated. You can use the buttermilk/pudding/cool whip part of this recipe as a fruit dip and serve fresh fruit separately. Before you add in the fruit, the pudding part can last for a few days and be tasty. After you add the fruit, the salad will need to be eaten within a day or so. It doesn’t save very well. You can make this salad early waiting to fold in the fruit until you’re ready to serve.
From Salad Night Enrichment July 2010
(Lynn Pack)
· 1 (6 oz) package of instant vanilla pudding mix
· 1 (12 or 16 oz) tub of cool whip (either size works, use more or less depending on how many you’re serving!)
· 3 cups of frozen fruit (easiest is Costco’s frozen triple berry mix – blueberries, strawberries and …some other kind of berry, but any small frozen fruit will work)
Pour the buttermilk into a large bowl. Add pudding mix and whisk or blend until thick. Add cool whip and more gently blend it in. About ½ hour before serving, fold in frozen fruit.
Keep refrigerated. You can use the buttermilk/pudding/cool whip part of this recipe as a fruit dip and serve fresh fruit separately. Before you add in the fruit, the pudding part can last for a few days and be tasty. After you add the fruit, the salad will need to be eaten within a day or so. It doesn’t save very well. You can make this salad early waiting to fold in the fruit until you’re ready to serve.
From Salad Night Enrichment July 2010
(Lynn Pack)
Jody's Pasta Salad
- Tri-color pasta: cook until done (a little firm)
- Cucumbers, Tomatoes, Broccoli, Purple Onion, Green or Red Pepper, ham and cheese: cut all into cubes
- 1 Large bottle of Zesty Italian Dressing: (depending on the size of salad - I use the entire bottle because the pasta soaks it up,* this is the secret to moist Pasta salad) Add shredded Parmesan Cheese. Toss all items together and serve.
*It tastes really good the second day.
From Salad Night Enrichment July 2010(Jody Zabriskie)
Chicken Won Ton Salad
· 2-3 Chicken breasts
· 1 to 1 ½ heads of lettuce
· 2-3 green onions
· ¼ cup slivered almonds
· Fried won ton strips
Dressing:
· 2 Tbsp sugar
· 3 Tbsp rice vinegar
· 3Tbsp soy sauce
· ¼ cup vegetable oil
· Dash garlic salt
Chop lettuce and green onions. Add shredded chicken breasts and almonds and toss. Mix dressing in a separate bowl. Toss dressing and won tons with salad just before serving.
From Salad Night Enrichment July 2010
(Jenny Hansen)
· 1 to 1 ½ heads of lettuce
· 2-3 green onions
· ¼ cup slivered almonds
· Fried won ton strips
Dressing:
· 2 Tbsp sugar
· 3 Tbsp rice vinegar
· 3Tbsp soy sauce
· ¼ cup vegetable oil
· Dash garlic salt
Chop lettuce and green onions. Add shredded chicken breasts and almonds and toss. Mix dressing in a separate bowl. Toss dressing and won tons with salad just before serving.
From Salad Night Enrichment July 2010
(Jenny Hansen)
Super Easy & Delicious Chinese Chicken Salad
Chinese Chicken Salad Kit (from Costco)
2-3 Heads Romaine Lettuce (chopped
2 small cans Mandarin Oranges (drained)
½ cup chopped Green Onions
½ cup chopped Red Pepper
Mix all ingredients in a large salad bowl. Toss with dressing just before serving
From Salad Night Enrichment July 2010
Margot Gardiner)
2-3 Heads Romaine Lettuce (chopped
2 small cans Mandarin Oranges (drained)
½ cup chopped Green Onions
½ cup chopped Red Pepper
Mix all ingredients in a large salad bowl. Toss with dressing just before serving
From Salad Night Enrichment July 2010
Margot Gardiner)
Calico Corn Salad
· 32 oz. package frozen corn, thawed
· 4 small zucchini, diced
· 1 large sweet red pepper, diced
· 2 cans (4 oz. each) chopped green chilies, drained
· 1 med onion, finely chopped
· 2/3 C. olive or vegetable oil
· ¼ C. fresh lime juice
· 2 T. cider vinegar
· 2 to 2-1/2 t. ground cumin
· 1-1/2 t. salt
· 1 t. pepper
· ½ t. garlic salt
In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a blender, or a jar with tight-fitting lid, combine remaining ingredients; blend or shake well. Pour over the salad and stir gently.
Chill several hours or overnight. Serves 8-10.
From Salad Night Enrichment 2010
(Kimberlie Paulson)
Sarah's Salad
· 1 head iceberg lettuce
· 3 strips bacon
· 1/2 of 10 oz. pkg. frozen peas
· 1/4 tsp. sugar
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/2 cup shredded swiss cheese
· 2/3 c. green onion, chopped
· 1/4 . mayo
· 1/4 c. salad dressing (any kind of white dressing)
Wash, drain, and dry lettuce. Cut up bacon in small pieces, saute' it and drain it. Pour hot water over the frozen peas then sprinkle them with spices. Layer half the lettuce, bacon, peas, cheese, and dressing, then repeat.
From Salad Night Enrichment July 2010
(Cheryl Wilde)
· 3 strips bacon
· 1/2 of 10 oz. pkg. frozen peas
· 1/4 tsp. sugar
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/2 cup shredded swiss cheese
· 2/3 c. green onion, chopped
· 1/4 . mayo
· 1/4 c. salad dressing (any kind of white dressing)
Wash, drain, and dry lettuce. Cut up bacon in small pieces, saute' it and drain it. Pour hot water over the frozen peas then sprinkle them with spices. Layer half the lettuce, bacon, peas, cheese, and dressing, then repeat.
From Salad Night Enrichment July 2010
(Cheryl Wilde)
Spinach/Pea Salad
· 1 pkg baby spinach (may substitute any preferred lettuce)
· 1 red pepper, chopped
· 2 carrots, peeled and grated
· 1 small red onion, thinly sliced
· 1 10 oz. frozen peas
· 1 cup mayo (lowfat)
· ½ cup sour cream
· 3 TBSP lemon juice
· ½ tsp salt and pepper
· 2 tsp sugar
· ½ cup finely grated parmesan/ cheddar/ blue cheese
· 4 sliced bacon cooked & chopped or ½ cup roasted cashews (Optional)
Place lettuce in bowl or 9X13 dish. Layer bell pepper, onions, carrots and then peas. Mix dressings and cover last layer. Cheese can be mixed in dressing or sprinkled on top. Refrigerate 30 minutes or up to 24 hours. Add bacon or nuts just before serving.
From Salad Night Enrichment July 2010
(Sasha Lyon)
· 1 red pepper, chopped
· 2 carrots, peeled and grated
· 1 small red onion, thinly sliced
· 1 10 oz. frozen peas
· 1 cup mayo (lowfat)
· ½ cup sour cream
· 3 TBSP lemon juice
· ½ tsp salt and pepper
· 2 tsp sugar
· ½ cup finely grated parmesan/ cheddar/ blue cheese
· 4 sliced bacon cooked & chopped or ½ cup roasted cashews (Optional)
Place lettuce in bowl or 9X13 dish. Layer bell pepper, onions, carrots and then peas. Mix dressings and cover last layer. Cheese can be mixed in dressing or sprinkled on top. Refrigerate 30 minutes or up to 24 hours. Add bacon or nuts just before serving.
From Salad Night Enrichment July 2010
(Sasha Lyon)
Summer Supreme Salad
· 1 small pkg cook n serve vanilla pudding
· 1 small pkg cook n serve tapioca pudding
· 1 small pkg jello (flavor to match fruit)
· 1 tub cool whip
· 1 12 oz pkg frozen fruit
Pour puddings and jello into a medium sauce pan. Add 3 cups water. Bring to a boil and boil for 1 minute. Chill mixture overnight. Next day, add cool whip and fruit to mixture. Chill until ready to eat.
From Salad Night Enrichment July 2010
(DeLonne Hucks)
· 1 small pkg cook n serve tapioca pudding
· 1 small pkg jello (flavor to match fruit)
· 1 tub cool whip
· 1 12 oz pkg frozen fruit
Pour puddings and jello into a medium sauce pan. Add 3 cups water. Bring to a boil and boil for 1 minute. Chill mixture overnight. Next day, add cool whip and fruit to mixture. Chill until ready to eat.
From Salad Night Enrichment July 2010
(DeLonne Hucks)
DeLonne Hucks’ Candy Apple Salad
- Any size apples, cut up
- 1 pkg snickers, cut into bit size pieces
- 12 oz. Cool Whip
Mix all ingredients together and serve.
From Salad Night Enrichment July 2010
(Kandis Orchard)
Crab Salad
· 16 oz pkg small shells pasta
· 1 cup of thawed frozen peas (or more if you want)
· 8 oz pkg of imitation crab meat, diced into cubes
· 1 tomato (optional)
· ¾ cup of mayo
· 1 TBSP minced onion
· Parmesan Cheese
· Seasoned Salt
· Pepper
Cook the pasta and rinse in a colander. In a salad bowl, put in the crab meat, onions, peas, tomato, and mayo. Add pasta and stir. Sprinkle thin layer of parmesan cheese on top of salad and then salt and pepper to taste. You can add more mayo if you like it more saucy.
From Salad Night Enrichment July 2010
(Andie Chen)
· 1 cup of thawed frozen peas (or more if you want)
· 8 oz pkg of imitation crab meat, diced into cubes
· 1 tomato (optional)
· ¾ cup of mayo
· 1 TBSP minced onion
· Parmesan Cheese
· Seasoned Salt
· Pepper
Cook the pasta and rinse in a colander. In a salad bowl, put in the crab meat, onions, peas, tomato, and mayo. Add pasta and stir. Sprinkle thin layer of parmesan cheese on top of salad and then salt and pepper to taste. You can add more mayo if you like it more saucy.
From Salad Night Enrichment July 2010
(Andie Chen)
Salpicao
· 3 small carrots, shredded
· 1 cup of frozen peas, thawed
· 1 cup frozen corn, thawed
· 2 cups shredded mozzarella cheese
· ½ cup chopped ham
· 1 head of romaine lettuce, shredded
· 1 lemon
· Mayo and crushed potato chips
Just before serving, toss salad with enough mayo to coat. Add crushed potato chips and a little lemon juice if desired.
From Salad Night Enrichment July 2010(Michelle DeOliveira)
7 layer Green Salad
· 1 head lettuce, shredded or chopped
· 1 cup celery, diced
· Green onions
· 4 hard boiled eggs, cut up
· 1 10 oz. pkg frozen peas
· 8 sliced of bacon cooked and chopped
Dressing:
· 2 cups mayonnaise, Sugar, Vinegar
Sprinkle shredded cheese on top.
(Tiawna Lucas)
Thursday, June 10, 2010
Strawberry Spinach Salad
1 head romaine lettuce
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
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