Salads



Tips for Great Salads

    * Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be
          firm and solid.
     *Wash greens thoroughly in cool water. Pat them dry with a clean towel or paper towel to
          remove water. Store in a covered container or plastic bag, and refrigerate at least 1 hour
          before serving to crisp the greens. Place a piece of paper towel in the bottom of the
          container or bag to absorb excess moisture.
     *For iceberg lettuce, cut out the core with a paring knife. Or grasp the head in your hand
          and hit the core area against the countertop; lift out the core. Rinse the head under running
          water and drain core side down.
     *Just before serving, tear --don't cut--the greens into bite size pieces. Cutting greens with a
          knife will turn the edges brown with time.
     *Allow greens to stand at room temperature no monger than 15 minutes before serving.
     *  Toss greens with the dressing and serve immediately or place greens in a salad bowl and
          pass the dressing at the table. Adding too much dressing will make a salad soggy.
     * Pasta, rice and vegetables salads should chill for a few hours to allow flavors to blend.

Let's begin with fruit salads!

Fruit Salad

2 pkgs. vanilla tapioca pudding
2 cans mandarin oranges
1 can pineapple tidbits
4 bananas
2 cup mini marshmallows (optional)

Drain and save juices off fruit. Add water to make 3 cups of liquid.
Add liquid to pudding mix and cook until thick. Cool pudding and
add fruit and marshmallows.
 

Pink Salad

1 can cherry pie mix
2 small cans crushed pineapple
1/2 cup Eagle Brand milk
1/2 cup pecans, chopped
2 cup small marshmallows
1 cup Cool Whip

Mix ingredients, in order, all together. Ready to serve.
 

Raspberry Jello Mold

2 small pkgs. raspberry Jello
1 1/2 cups hot water
1 can cranberry sauce
1 cup sour cream

Mix jello packages and water. Chill slightly. Whip. Add cranberry
sauce. Whip. Add sour cream and whip again. Pour into mold
and chill.

Frosted Fruit Salad

            2 small pkgs. or 1 large pkg.         2 Tbsp. flour
              lemon gelatin                        Juice from pineapple & water to equal
            2 cups boiling water                   1 cup
            2 cups lemon lime soda                1 egg, beaten
            1 (20 oz.) can crushed pineapple     2 Tbsp. butter
               (save the juice)                     2 cups whipped cream or Cool Whip
            1 cup mini marshmallows               1 cup cheddar cheese, grated
            1/2 cup sugar                          maraschino cherries
            2 bananas, sliced (optional)

Dissolve gelatin in boiling water. Add soda and let partially set. Add
pineapple (drained), marshmallows and bananas. Pour into 9 x 13 inch
glass pan. Chill until set. Combine sugar, flour, pineapple juice and
eggs. Cook over low heat, stirring constantly until thickened.
Cool and add butter. When chilled, fold in whipped cream and spread
over gelatin which has set. Sprinkle with grated cheese and top with
cherries. Cover and allow to set thoroughly. Cut into squares
and serve on leaf of lettuce.
 

Orange Salad

1 pkg. orange jello
1 cup boiling water
1 pint orange sherbet
1/2 tsp. almond flavoring
1 cup chopped pecans
1 can drained mandarin oranges, save the juice

Dissolve jello in hot water (cool it a bit); add rest of ingredients.
Let set.

TOPPING:
Juice from mandarin oranges plus water to equal 1 cup
1.2 cup sugar
3 Tbsp. flour
1 slightly beaten egg
2 Tbsp. butter
1 cup whipping cream

Cook over low heat till thick and transparent, stirring constantly. Add
butter; cool, then fold in cup of cream, whipped. Spread over salad.

Cranberry Jewel Salad

2 (3 oz.) pkg. strawberry jello
2 cup boiling water
1 cup applesauce
1 cup chopped celery
1 (8 oz.) pkg. softened cream cheese
1 (16 oz.) can cranberry sauce*

*Chilled and cut into 1/2 inch cubes

Dissolve jello in boiling water. Stir in applesauce, add cream cheese.
Chill until partially set. Stir in celery and cranberry cubes. Pour
into 13 x inch pan. Serves 15.
 


 

Now, I will share pasta salads.

Spinach Pasta Salad

           8 oz. corkscrew spinach pasta, cooked,    1 oz. cheddar cheese, cubed
                  drained & rinsed                      1/3 cup white vinegar
           1 (8 oz.) can artichoke hearts, drained    1/4 cup salad oil
                  & cut up                              2 Tbsp. honey
           3/4 cup olives, sliced                       3/4 tsp. dried basil
           1/2 cup sweetened pepper, drained &      1/2 tsp. dill weed
                  cut up                                 1/2 tsp. garlic powder
           1 medium red onion, chopped               1/2 tsp. pepper
           1 oz. provolone cheese, cubed              1/4 tsp. salt

In a large bowl, combine pasta, artichoke hearts, olives, pepper, onion
and cheese. Toss to mix. Dressing: In a jar or small bowl combine
vinegar, oil, honey, basil, dill weed, garlic powder, pepper and salt.
Cover and shake or whisk to mix well. Pour over pasta mixture. Toss
to coat. Cover and refrigerate several hours or overnight.

Posh Pasta & Mozzarella Salad

8 oz. corkscrew macaroni
1 recipe Parmesan dressing (see below)
10 oz. fresh spinach, torn
8 oz. mozzarella cheese, cubed
8 oz. thin sliced mild pepper ham or fully cooked ham, cooked
1 (4 oz.) can diced green chile peppers, drained (optional)

Cook macaroni according to package directions. Drain. Toss macaroni
with dressing; add remaining ingredients. Cover and chill. Sprinkle
2 tablespoons Parmesan dressing over. Makes 6-8 servings.

Parmesan Dressing:
Place 1 egg in blender. Cover; blend 5 seconds. With blender
running, slowly add 1 cup salad oil till thick. Add 1/2 cup grated
Parmesan, 1/4 cup white wine vinegar, 1/2 to 1 teaspoon
pepper, 1/2 teaspoon salt, 1/4 teaspoon ground cloves
and 1-2 cloves garlic (minced). Blend till smooth.
 

Quick Pasta Salad

1 cup mayonnaise
1/4 cup milk
1 Tbsp. vinegar
1 Tbsp. dried basil
1 pkg. vegetable soup recipe mix
1 pkg. (10 oz.) frozen broccoli florets, thawed
8 oz. twist macaroni, cooked and drained

In large bowl combine mayonnaise, milk, vinegar, basil and soup
mix. Add broccoli and macaroni; toss to coat well. Cover;
chill 2 hours. Makes 6 cups. Can substitute 1 medium tomato,
chopped, for broccoli.


 

Onto leafy & vegetable salads!

Coleslaw With Marinade Dressing

            1 large head cabbage, shredded           2-3 carrots, shredded
            1 medium bell pepper                       1 1/2 cup sugar
            1 large onion, chopped                     1 cup white vinegar
            1 tsp. mustard seed                        2/3 cup salad oil
            1 tsp. celery seed

Combine first 6 ingredients; set aside. Bring to a boil, the last 3
ingredients and while hot pour over cabbage mixture. Do not
stir until cold. Cover and put in refrigerator.

Garden Toss Salad

                   1 lb. ground beef                   4 cup lettuce, shredded
                   1 pkg. taco seasoning mix           2 cup tomatoes, chopped
                   1 (15 oz.) can kidney beans,       1/2 cup onion, chopped
                     drained                            1/4 cup oil & vinegar dressing
                   1/2 cup water                       Tortilla chips

Brown ground beef; drain fat. Add next 3 ingredients. Simmer
5 minutes. Toss lettuce, tomatoes and onions with dressing.
Put on plate. Top with meat and tortilla chips.
 

Slaw With Ramen Noodles

1/2 of 1 head cabbage
1 pkg. any flavor Ramen noodles
Sesame seeds
Slivered almonds
1/2 cup vinegar
1/2 cup oil (scant)
1/2 cup sugar
Scallions, chopped
Salt
Pepper

Chop cabbage and scallions. On cookie sheet, toast Ramen
noodles (not cooked), sesame seeds and slivered almonds. Combine
with cabbage and scallions. Mix for dressing: vinegar, oil,
sugar, seasonings and flavor packet from noodles and
refrigerate. May add other vegetables, such as grated carrots
and can use different flavors on noodles.


 


 
 


 


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