Make Ahead Salad

Photo Credit

This is a salad that eats like a meal.


MAKE AHEAD SALAD


• 1 head of lettuce, finely shredded

• ½ cup finely chopped celery

• 1 red onion, sliced

• 1 package (10 oz.) frozen peas

• Miracle Whip in globs

• Parmesan cheese

• Salt and pepper

• 1 tablespoon sugar

Layer all ingredients in 6 layer in above order. Cover tightly; place in refrigerator and chill for 6 hours. When ready to serve, cover with cooked, crumbled bacon. May add shredded chicken for a main meal.

The Salad That Crunches

This is a great recipe for your 4th of July get together.  The recipe was provided to me by my sister in law Shannon McCart.

RAMEN NOODLE SALAD

• 16 ounces pre-packaged broccoli cole slaw
• 2 packages of beef flavored Ramen noodles soup
• 1 bunch chopped green onions
• 1 cup toasted slivered almonds
• 1 cup sunflower seeds
• 1 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup vinegar

For the Salad:Combine broccoli slaw, ramen noodles- crushed (beef packets will be used for dressing), green onions, slivered almonds, and sunflower seeds. 

For the Salad Dressing: 
Mix sugar, beef flavored packets, sugar, oil, and vinegar. 

Pour dressing over salad and let sit if you want the noodles to be a little soggy.  Otherwise, you can set dressing aside and pour the dressing when ready to serve.

A Salad That Changes Lives

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SUGAR SNAP PEAS AND HEARTS OF PALM SALAD



(This is a JENNY CRAIG recipe)


• 1 cup sugar snap peas

• 2 cups torn Boston or Butter lettuce

• 2 cups Romaine lettuce

• 1 cup sliced canned hearts of palm, drained

• ¼ cup sliced green onions

• Honey-Orange Vinaigrette

Arrange peas in a vegetable steamer over boiling water. Cover and steam 1 minute or until peas are crisp-tender. Set aside, and let cool. Combine peas, lettuce, and next 3 ingredients in a large bowl; mix well. Pour Honey-Orange Vinaigrette (BELOW) over lettuce mixture; toss gently. THIS IS A WONDERFUL SALAD!! You can always count on JENNY CRAIG recipes.

HONEY-ORANGE VINAIGRETTE


• 2 tablespoons cider vinegar

• 2 tablespoons unsweetened orange juice

• 1 tablespoon honey

• 2 teaspoons vegetable oil

• 1/8 teaspoon onion powder

• 1/8 teaspoon ground red pepper

Combine all ingredients in a small bowl, stirring with a wire whisk. Pour over above salad.

The Potato Salad

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This is my grandmothers recipe, very good.  This is perfect for your Summer cookouts.



HELEN’S POTATO SALAD


Peel , cube and boil potatoes, making sure not to overcook. Place on a flat platter, sprinkle with McCORMICK VEGETABLE SUPREME (secret ingredient), and cool. Put in a large bowl with chopped green pepper, chopped celery, chopped scallions, cubed dill pickles, and maybe chopped carrots. Mix all with a combination of mayonnaise and mustard. Put in refrigerator to mix flavors.

Good Seasons Salad

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If you like bacon and eggs, you will like this salad.  This is a simple recipe that I received from my mother.


GOOD SEASONS SALAD


• Eggs, sliced and chopped

• Bacon, fried and crumbled

• Red onions, sliced

• Croutons

• Boston or butter lettuce

• KRAFT Good Seasons Italian Dressing

Make in individual bowls or 1 large bowl to serve. Make KRAFT Good Seasons Italian Dressing fresh from packet.

Beans, Beans, the Magical Fruit

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A different kind of salad.


THREE BEAN SALAD


• 2 cups of each, drained, green beans, yellow (wax) beans, kidney beans

• ½ cup chopped celery

• ½ cup chopped green pepper

• 1 onion, chopped

• ½ cup cooked macaroni

Mix altogether. Combine and pour over all above ingredients:

• 1 and ½ cups vegetable oil

• 1 cup sugar

• ½ cup sugar

• Salt and pepper to taste

May put in refrigerator to mix flavors.

Crunchy Salad

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A salad with bite.  Enjoy!


SENSATIONAL BROCCOLI CRUNCH


SALAD

• 2 heads broccoli, cut into florets

• ½ pound bacon, cooked and crumbled

• 1 cup cheddar cheese, shredded

• 1 small red onion, cut into thin rings

Combine salad ingredients. Store in refrigerator up 8 hours.

DRESSING

• 1 cup mayonnaise

• 2 tablespoons red wine vinegar

• 1/3 cup sugar

Combine dressing ingredients. Store in refrigerator up to 8 hours.

Just before serving, toss salad with dressing. FANTASTIC!!!!!!!

Salad Time

Are you looking for an easy salad to make?  Try this.

• 4 cups chopped ice berg lettuce
• 3 cups diced red potatoes
• 3 cups diced tomatoes
• 2 cups diced red onion
• 2 cups diced green onion
• 2 cups shredded cheddar cheese

Layer ingredients in a bowl.  You can also add avocados or other ingredients to your liking.

Yellow Salad

Photo Credit

Here is a great recipe from Mary Lou McCart that I received a while back.

CORN SALAD

• 2 cans of niblet corn drained
• 1/2 cup of green pepper diced 
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of onion
• 1/2 cup of mayonnaise
• 1/2 bag or so of crushed Chili Cheese Fritos

Mix together the first five ingredients and chill.  Just before

serving mix in the chips.

Peas Please

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PEA AND CASHEW SALAD

• 2 packages (10 oz. each) frozen peas

• ½ cup onion, chopped

• 1 cup celery, chopped

• ¼ cup mayonnaise

• Salt and pepper to taste

• 1 cup salted cashews



Thaw and drain peas. Mix with onion and celery. Fold in mayonnaise, salt, and pepper. Refrigerate. Just before serving, mix in cashews. This may be prepared early in the day.

Party Salad

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CONFETTI PASTA SALAD

This is a JENNY CRAIG recipe.

• ¾ cup low-fat Ranch-style dressing

• ½ cup plain nonfat yogurt

• 1 teaspoon chopped fresh dillweed

• 2 cups small seashell macaroni, uncooked

• 1-1/2 cups frozen peas, partially thawed

• ½ cup diced sweet yellow pepper

• ½ cup diced sweet red pepper

• ¾ cup cubed reduced-fat sharp Cheddar cheese



Combine first 3 ingredients in a large bowl; stir mixture well and set aside. Cook macaroni in boiling water 10-12 minutes. Add peas, and cook 2 additional minutes; drain well. Add macaroni mixture, peppers, and cheese to dressing mixture, tossing to coat. Cover salad, and chill at least 30 minutes.

Cool Salad

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COOL COUSCOUS SALAD

(from the FOOD NETWORK)

• 1 box (10-oz.) instant couscous

• 6 oz. jar marinated artichoke heart quarters, drain and reserve liquid

• 1 cup halved cherry tomatoes

• 3 scallions, thinly sliced on the diagonal

• 1 can (15 oz.) chick peas (garbanzos), drained and rinsed

• 1 large cucumber, peeled, seeded, and cut into large dice

• ½ cup loosely packed mint leaves, roughly torn

• 1 store bought roast chicken

• 1 lemon, juiced

• ½ cup extra-virgin olive oil

• Salt and freshly ground black pepper

• Pinch cayenne pepper



Make the couscous according to the directions. Uncover and fluff with a fork when done. Transfer the couscous to a large bowl and let cool. When cool, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint to the couscous. Remove the breasts from the roast chicken—reserve the rest of the chicken for another use. Remove skin and tear the breasts into small pieces. Add the chicken to the couscous. In a small bowl, whisk together the lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper and a little cayenne pepper to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

Root and Berry Retreat

Photo Credit

These next few salad recipes are from my mother Ann Randall.



WHEAT BERRY AND WILD RICE SALAD


• 1 cup wheat berries (these can be purchased at most natural food stores)

• ¼ teaspoon salt

• ½ cup brown and wild rice blend or long grain and wild rice blend

• ½ cup dried cranberries

• ¼ cup thinly sliced green onion

• ¼ cup Italian salad dressing

• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crumbled

• 1 tablespoon honey mustard

• ½ cup coarsely chopped pistachio nuts



In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries, and salt. Return to boiling; reduce heat. Cover and simmer for 1 hour or until tender. Drain; set aside. Cook rice blend according to package directions, omitting butter, margarine, and salt. In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl stir together dressing, basil, and mustard. Pour over salad; toss. Cover and chill 4 to 24 hours. Just before serving, stir in nuts.

Please Pass the Salad

These two pasta salad recipes are great for any get together.  These make for a healthy alternative to any tailgate party.



ZITI SALAD


• 1 pound ziti, boil according to package directions

• 1 bunch broccoli (par boil for about 9 minutes)

• Sliced red onion

• 1 large can of tuna (white albacore packed in water)

• Sliced hard boiled eggs

• Sliced black olives

Mix altogether with VIVA HERBS AND SPICES DRESSING (16 oz.) or something similar.



PINE NUT PASTA


• ½ cup pine nuts

• 2 cloves garlic, minced

• ¼ cup olive oil, divided

• 1 can (12 oz.) crushed tomatoes

• 4 cups torn fresh spinach

• 8 oz. penne pasta (small), cooked and drained

• 4-6 ozs. Feta cheese, crumbled

• Dash of black pepper

Cook nuts and garlic in 2 tablespoons oil for 3 minutes on medium heat, until slightly browned. Add tomatoes, spinach, and cook about 2 minutes until heated through. Pour over pasta; add cheese and 2 tablespoons oil. Toss lightly and add pepper.