[Table of Contents] [Complete Index]
Recipe By: Crystal Jacobs
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | sour cream |
| 1 | cup | miniature marshmallows |
| 1 | cup | mandarin oranges - drained |
| 1 | cup | pineapple tidbits - drained |
Lightly fold all ingredients together. Cover - do not stir. Refrigerate 24 hours. Ready to serve.
Description: Nice Summer Salad
Salads IndexRecipe By: Peggy Baudin
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | mayonnaise |
| 1/4 | cup | lemon juice |
| 1/2 | tsp | ground pepper |
| 1/4 | tsp | salt |
| 3 | 12oz cans | solid white tuna in spring water - drained |
| 1 | large | cucumber - peeled, seeded and diced |
| 1 | large | Granny Smith apple - diced |
| 1/2 | med | sweet onion - diced |
Mix together the first 4 ingredients. Break tuna into chunks and add diced cucumber, apple and onion. Gently stir in mayonnaise mixture. Chill.
Salads IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | head broccoli |
| 10 | slices | bacon - cooked and crumbled |
| 5 | green onions - sliced | |
| 1/2 | cup | raisins |
| 1 | cup | mayonnaise |
| 2 | tbsp | vinegar |
| 1/4 | cup | sugar |
Wash broccoli and cut the flowerets into bite size pieces. Place in a large bowl - add bacon, green onions and raisins. Combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Cover and refrigerate 2 - 3 hours.
Salads IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | cottage cheese - drained |
| 1/3 | cup | chopped celery |
| 1/3 | cup | chopped radishes |
| 1/4 | cup | chopped green pepper |
| 2 | tbsp | chopped dill pickle |
| dash | pepper | |
| lettuce leaves |
In a small bowl, combine cottage cheese, celery, radishes, green pepper, pickle and pepper; mix well. Cover and refrigerate for at least 1 hour.
Serving Ideas : Serve on a bed of lettuce.
Salads IndexChicken Salad on Cantaloupe Rings
Recipe By: Peggy Baudin
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | cups | cubed cooked chicken |
| 1 | cup | celery - thinly sliced |
| 1 | cup | green and red grapes - halved |
| 2 | tbsp | minced fresh parsley |
| 1/2 | cup | mayonnaise |
| 1 | tbsp | lemon juice |
| 1 | tbsp | cider vinegar |
| 1 1/2 | tsp | mustard |
| 1/2 | tsp | salt |
| 1/2 | tsp | sugar |
| 1/8 | tsp | pepper |
| 4 | cantaloupe rings |
In a large bowl, combine chicken, celery, grapes and parsley. Combine the next 7 ingredients in a small bowl and mix well. Pour over the chicken mixture and toss. Chill for at least 1 hour.
Serving Ideas : To serve, place ½ cup chicken salad on each cantaloupe ring - sprinkle with slivered almonds.
Salads IndexRecipe By: Eula Kidd
| Amount | Measure | Ingredient - Preparation Method |
| 3 - 4 | lbs | cabbage - shredded thin |
| 1 | med | onion - sliced thin |
| 1 | tsp | dry mustard |
| 3/4 - 1 | cup | sugar |
| 1 1/2 | tsp | salt |
| 1 | tsp | celery seed |
| 1 | cup | cider vinegar |
| 1 | cup | oil |
Alternate layers of cabbage, onion and sugar. Set aside. Bring to boil mustard, salt, celery seed and vinegar. Take from heat and add 1 cup oil. Pour over cabbage. Do not mix at this time. Cover and refrigerate. Best overnight. Toss before serving.
NOTES : Keeps up to two weeks.
Salads IndexRecipe By: Eula Kidd
| Amount | Measure | Ingredient - Preparation Method |
| 5 | lbs | potatoes |
| 1 | cup | water |
| 1 | cup | vinegar |
| 1 | cup | sugar |
| 1 | tbsp | bacon drippings for flavor |
| lots | celery and onions - chopped | |
| celery seed |
Cook potatoes. Peel, dice and season with salt and pepper. Add cut up onions and celery.
Make a cornstarch thickening. Pour over potatoes, onions and celery. Keep thickening hot and soupy.
Sprinkle celery seed over mixture, as much as you want.
Salads IndexRecipe By: Esma Lee Smith
| Amount | Measure | Ingredient - Preparation Method |
| 1 | box | Rice A Roni Fried Rice |
| 1/2 | cup | green onions - chopped |
| 1/2 | cup | celery |
| 1/2 | cup | green pepper - choppe |
| 1 | can | sliced ripe olives |
| 1 - 2 | jars | marinated artichoke hearts - quartered and drained, reserve marinate |
| mayonnaise - to blend |
Cook rice according to directions, chill. Add next four ingredients, mix in mayonnaise, stir in 2 or so tablespoons of marinate. Chill.
Salads IndexRecipe By: Ann R. McCabe
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | pineapple chunks |
| 1 | cup | mandarin oranges |
| 1 | cup | chopped pecans |
| 1 | cup | marshmallows |
| 1 | cup | sour cream |
Mix well. Serve
Salads Index| Amount | Measure | Ingredient - Preparation Method |
| 1 | cabbage - shredded | |
| 3 | cup | finely chopped celery |
| 1/2 | green pepper - chopped | |
| 1 | cup | white vinegar |
| 1 | tsp | celery seed |
| 1 | tsp | salt |
| 1/2 | cup | water |
| 3 | cups | sugar |
| 1 | tsp | mustard seed |
Salt cabbage and let it stand for 1 hour Squeeze out the liquid. Mix pepper, celery and cabbage. Mix the remainder of the ingredients and bring to a boil for 1 minute. Let this cool and pour over cabbage mixture. Put in zip-lock freezer bags and freeze.
Salads IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 3 | 15oz cans | black-eyed peas - rinsed and drained |
| 1/2 | lb | fully cooked ham - diced |
| 3 | med | tomatoes - seeded and diced |
| 1/2 | cup | chopped green onions |
| 1 | med | carrot - chopped |
DRESSING
| Amount | Measure | Ingredient - Preparation Method |
| 5 | tbsp | olive or vegetable oil |
| 3 | tbsp | cider or red wine vinegar |
| 1 | tbsp | Dijon mustard |
| 1 | tbsp | lemon juice |
| 2 | cloves | garlic - minced |
| 1 | tbsp | fresh basil - minced or tsp dried basil |
| 1 | tsp | soy sauce |
| 1/2 | tsp | dried oregano |
| 1/2 | tsp | sugar |
| 1/4 | tsp | Worcestershire sauce |
| 1/4 | tsp | salt |
| 1/8 | tsp | pepper |
| 1/8 | tsp | hot pepper sauce |
In a large bowl, toss peas, ham. tomatoes, onions and carrot, set aside. Combine dressing ingredients in a jar with a tight-fitting lid, shake well. Pour over the salad and toss to coat. Cover and refrigerate at least 1 hour.
Salads IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 1 | 3oz pkg | orange gelatin powder |
| 1 | 3oz pkg | lemon gelatin powder |
| 2 1/2 | cups | boiling water |
| 1 | 16oz can | whole cranberry sauce |
| 1 | 8oz can | crushed pineapple - drained |
| 1/2 | cup | chopped nuts |
Dissolve gelatin in boiling water. Chill until syrupy. Break up cranberry sauce with fork. Add pineapple and nuts, fold into gelatin. Chill until firm in 1 1/ 2-quart mold.
Salads IndexRecipe By: Cindi Wiest
| Amount | Measure | Ingredient - Preparation Method |
| 16 | oz | Angel Hair shredded cabbage |
| 1 | pkg | sliced almonds (about 1 cup) toasted in butter until golden brown |
| 1 | cup | sunflower seeds |
| 1 | pkg | Chicken flavored Ramen Noodles - crushed well |
| 1/2 | cup | salad oil |
| 1/4 | cup | sugar |
| 3 | tbsp | cider vinegar |
Shake oil, sugar and vinegar together with the seasoning packet from the noodles.
Toss cabbage, noodles, sunflower seeds and almonds together.
Pour well-shaken dressing mix over at last minute just before serving.
Salads IndexRecipe By: In Memory of Emma Lee Gatrell
| Amount | Measure | Ingredient - Preparation Method |
| 1 | lg pkg | lime gelatin powder |
| 1 | lg can | crushed pineapple |
| 1 | cup | chopped nuts (pecans) |
| 1 | 8oz pkg | cream cheese - room temperature |
| 1 1/2 | cups | hot water |
cream cheese at ROOM TEMPERATURE
Add gelatin powder and mix well
Add hot water and stir
Add nuts and pineapple
Pour into a large square Pyrex dish. And let chill.
Serving Ideas : Serve on lettuce leaf (cut into squares)
Salads IndexRecipe By: Marlene Scholten
| Amount | Measure | Ingredient - Preparation Method |
| 8 - 10 | large | potatoes |
| 1 | lb | bacon |
| 3 | tbsp | flour |
| 1/2 | cup | vinegar |
| 1 1/2 | cups | water |
| 1 1/2 | tsp | salt |
| 5 | tbsp | sugar |
| 1/2 | tsp | dry mustard |
| 8-10 | green onions include tops |
Cook potatoes with skins on. Peel and dice. Fry bacon until crisp. Remove bacon and set aside. Blend flour into bacon fat until smooth. Add remaining ingredients and stir until thickened. Pour over diced potatoes (while warm is best). Mix green onions with bacon and stir into potatoes.
Salads IndexRecipe By: Cathy Yongue Murphy
| Amount | Measure | Ingredient - Preparation Method |
| 1 | 16oz pkg | coleslaw |
| 2 | pkgs | Ramen noodles (beef flavor( |
| 1 | cup | 5oz pkg sunflower seeds |
| 1 | cup | almonds - toasted |
| 2 | bunches | green onions |
DRESSING
| Amount | Measure | Ingredient - Preparation Method |
| 1/3 | cups | white vinegar |
| 1/2 | cup | sugar |
| 1 | cup | vegetable oil |
| 2 | flavor packets of Ramen noodles |
Mix the salad ingredients together and let set overnight or all day. (I put it in large plastic bag)
Dressing; Combine and pour over salad just before serving.
NOTES : This does not hold up well after the dressing is put on. It should be served ASAP.
Salads IndexRecipe By: Carolyn Moseley
| Amount | Measure | Ingredient - Preparation Method |
| 1 | lb | noodles - cooked, rinsed with cold water |
| 1 1/2 | cups | cider vinegar |
| 1 1/2 | cups | peanut oil |
| 1 | cup | sugar |
| 1 | tbsp | parsley flakes |
| 1 | tbsp | minced onion |
| 1 | tsp | Accent seasoning mix |
| 1 | tsp | salt |
| 1 | tsp | garlic powder |
| 1/2 | tsp | pepper |
| cucumbers, green pepper, red pepper, yellow pepper, mushrooms, sweet onion, cauliflower, celery, cherry tomatoes, etc. |
Cook pasta. Rinse with cold water and drain. Mix with cooked pasta and veggies. Refrigerate overnight.
Salads IndexRecipe By: Jennie McRoberts
| Amount | Measure | Ingredient - Preparation Method |
| 9 | cups | shredded cabbage |
| 1 | can | pineapple tidbits - drained |
| 1 1/2 | cups | mayonnaise |
| 3/4 | cup | vinegar |
| 1/2 | cup | sugar |
| 3/4 | tsp | salt |
| 3/4 | tsp | celery seed |
| 3 | cups | miniature marshmallows |
| 1 1/2 | cups | dried cranberries |
In a bowl combine the cabbage and pineapple. In another bowl combine mayonnaise, vinegar, sugar, salt and celery seed. Stir into cabbage. Cover and refrigerate for 2 hours. Fold in marshmallows and cranberries 30 minutes before serving.
Salads IndexRecipe By: Deborah Weaver
submitted by Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 1 | 8oz box | chicken Rice-A-Roni |
| 1 | 6oz can | marinated artichoke hearts |
| 4 | scallions - thinly sliced | |
| 1/2 | green pepper - chopped | |
| 12 | stuffed olives - sliced | |
| 1 | cup | shrimp (small shrimp - 2 cans) |
| 1/2 | cup | mayonnaise |
| 3/4 | tsp | curry powder |
Reserve marinate from artichokes. Cook rice according to directions. Brown good - cool rice. Chop and slice remaining ingredients. Add to cooked rice. Make dressing of marinate, mayonnaise and curry. Add to mixture. Chill several hours before serving.
Salads IndexRecipe By: Martha Richardson
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pkgs | Uncle Ben's chicken flavored rice |
| 3/4 | cup | bell pepper |
| 8 | green onions | |
| 16 | stuffed olives | |
| 2 | 6oz jars | marinated artichoke hearts - save juice |
| 2/3 | cup | mayonnaise |
| 1 | tsp | curry powder |
Cook 2 packages of Uncle Ben's chicken flavored rice according to package directions (leave out butter). Chop bell peppers, onion, olives and artichoke hearts. Add chopped ingredients to cooked rice. Mix artichoke juice with mayonnaise and curry powder. Fold into rice mixture and chill.
NOTES : Better 2nd day
Salads IndexRecipe By: Joyce Yongue Peacock
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pkg | frozen chopped spinach |
| 1 | pkg | lemon gelatin powder |
| 1 | cup | hot water |
| 1/2 | cup | mayonnaise |
| 1/2 | cup | chopped onion |
| 1/2 | cup | chopped celery |
| 1 | cup | cottage cheese |
| 2 | tbsp | lemon juice |
| dash | salt and pepper |
Cook spinach according to box directions. Drain well. Set aside. In large bowl dissolve the jell-o in the hot water. Add remaining ingredients mixing well after each addition. Stir in drained spinach. Pour into 9 x 9 pan. Refrigerate. May be made the day before serving.
Serving Ideas : Garnish with cherry tomatoes or maraschino cherries.
Salads IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 3 | cups | cooked rice (1 cup uncooked) - cooled |
| 3 | ears | sweet corn (I used a can of corn) |
| 1 | 4oz can | mild green chilies - chopped, drained |
| 1/2 | cup | green salad olives with pimiento |
| 1/3 | cup | green bell pepper |
| 1/3 | cup | red bell pepper |
| 1/3 | cup | sliced green onions |
| 3 | tbsp | fresh lime juice |
| 3 | tbsp | olive oil |
| 1 | clove | garlic - crushed |
| hot sauce - as desired | ||
| 3 | oz | feta cheese - crumbled |
| 4 | oz | shredded Monterey Jack cheese |
Select regular long-grain rice or another favorite. Cook in boiling, salted water as directed on package .Let stand off heat, covered, until cooled. Turn into a large mixing bowl and fluff with fork. Meanwhile, microwave, grill or boil sweet corn. When cool enough to handle, slice kernels off cob into bowl of rice. Add drained green chilies, raggedy salad olives (chop large pieces), bell peppers, green onions, lime juice, olive oil, garlic clove (mince if not throughly crushed) and hot sauce, if using. Toss with a fork.
Just before serving, add feta and Jack cheeses. Toss with a fork.
Serving Ideas : Serve at room temperature.
Salads Index