Recipe: Holiday Salads (7)

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04-18-2000 - 7 Holiday Salads

KellyWA (05:41:05) : Waldorf Coleslaw

5 cups shredded cabbage or pre-packaged coleslaw
1/2 cup raisins
1/2 cup of walnuts (optional)
1 cup diced crisp apple
1 cup shredded carrots (optional)
Mayonnaise or the like

Mix to coat and serve cold.

KellyWA (05:34:13) : Artic Freeze Salad
(Serves 8)

2 3-ounce cream cheese, softened
2 tablespoons sugar
2 tablespoons mayonnaise
1/2 cup heavy cream, whipped
1 can cranberry sauce
1 can crushed pineapple, drained
1/2 cup chopped pecans

Cream together cheese and sugar, stir in mayonnaise. Add cranberry sauce, pineapple and nuts. Fold in whipped cream. Turn into a 9 by 5 by 3-inch pan and freeze until firm. Cut in slices and serve on lettuce leaves.

KellyWA (04:24:15) : Strawberry Salad With Pretzel Crust

The crushed pretzels used for the crust in this salad taste like pecans. Serve it as a salad or dessert.

Crust
2 cups finely crushed pretzels
1/2 cup margarine or butter, melted
3 tablespoons sugar

Filling
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries in lite syrup
1 (8 ounce) package light cream cheese or cream cheese
3/4 cup sugar
3 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed.

Heat oven to 350 . In medium bowl combine all crust ingredients; mix well. Press into 13x9-inch baking pan. Bake for 8 to 10 minutes or until lightly browned. Cool. In large bowl dissolve gelatin in boiling water; stir in strawberries. Refrigerate until slightly thickened (about 30 minutes). In small mixer bowl beat cream cheese, sugar and milk until light and fluffy (1 to 2 minutes). Fold in whipped topping. Spread cream cheese mixture over cooled crust; top with strawberry mixture. Refrigerate until serving time (4 hours or overnight).

15 servings

KellyWA (04:17:40) : Waldorf Salad

2 to 3 cups chopped apple
1 cup cheddar cheese chunks
1 cup red or green grapes
1/2 cup diced celery
1/2 cup walnuts
1/2 cup raisins
1/3 cup mayonnaise
1 tbsp. fresh lemon juice

In a large bowl, toss the apple, cheese, grapes, celery, walnuts and raisins. Stir well to coat with the mayonnaise and lemon juice.
Refrigerate until ready to serve. Makes 6 to 8 servings.

KellyWA (03:54:18) : 7-UP SALAD

(reportedly one of Elvis' favorites)

1 pkg Lemon gelatin
1 pkg Lime gelatin
2 c Hot 7-Up
1 c Mayonnaise
1 c Cottage cheese
1 can Crushed pineapple

Prepare gelatin according to package directions, substituting 7-Up for water. Let cool to room temperature, stir in remaining ingredients. Pour into molds. Refrigerate.

KellyWA (12:10:01) : Almost Caesar Salad
From: The Passion of Cooking by Karen M. Page
This recipe is a revised Caesar because it does not use a raw egg in It. The
recipe for Lemon Vinegar follows.

Makes: 6-8 servings

8 cups torn romaine lettuce
1/2 cup freshly grated Parmesan cheese
1 1/2 cups croutons
1/4 cup Lemon Vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 tablespoon sour cream or plain yogurt (drained overnight through cheesecloth to remove excess liquid)

Place lettuce, cheese and croutons in large salad bowl; set aside. In a covered container, combine remaining ingredients; shake to blend well.

Pour dressing over salad; toss well and serve immediately.

Lemon Vinegar

Cut zest only (not pith) from 1 large lemon in continuous strip, if possible.

Place in an 8 to 17 ounce bottle of white wine vinegar. Cover and refrigerate 3 to 4 days before using. Store Indefinitely in refrigerator.

Note: Almost Caesar dressing is good for about 1 week in refrigerator, It would also be good over other green salads and as a baste for grilled chicken or fish. Lemon Vinegar can be substituted In any recipe that calls for white wine vinegar (as long as the lemon flavor would be complementary.)

Gina,Fla (01:04:32) : Lemon-Lime Spring Salad

1 reg. pkg. lemon jello
1 small can crushed pineapple, don't drain
1 c. lemon-lime soda
1 c. boiling water
1 pkg. dry whipped topping mix
1 small pkg. cream cheese
1 c. chopped pecans

Dissolve jello in boiling water. In another bowl, mix cream cheese and dry whipped topping. Mix in the pineapple. Slowly mix in the jello mixture. When blended well, slowly mix in soda. Pour into the serving bowl, cover top with the chopped pecans and refrigerate till set.