Recipe: Salads (12)

recipelink.com Chat Room Recipe Swap
06-04 to 6-11-2000 - 12 Salad Recipes

Verla,.Il (05:22:37) : KENTUCKY FRUIT SALAD

1 can peach pie filling
1 15 oz can slice peaches
1 15 oz can sliced pears
2 bananas sliced
1 small carton frozen strawberries )thaw 1/2 thru--this us part of the secret to this salad's success')

Dump all the above, including all the juices from the fruit into bowl.
Refrigerate 24 hours before serving.The longer it sits together in the refrigerator, the better. The juices will thicken and the flavors will blend in wonderfully.

recipelink.com (12:09:10) : Cold Spiced Pickled Turkey Thigh
Recipe By : The Slim Gourmet
Serving Size : 4

1 2 lb turkey thigh -- defrosted
3/4 c unsweetened pineapple juice
3 tbsp cider vinegar
3 tbsp soy sauce
1 tbsp mixed pickling spices

Put the turkey thigh skin-side up in a small baking dish. Add remaining ingredients and cover with foil. Bake @ 325F until tender, 2 hrs or more. Uncover and continue to bake and baste until most of the liquid is evaporated. Remove turkey from pan, cool, wrap, and chill. To serve, cut the turkey into thin slices. Serve on a cold salad platter.

Kelly~WA (10:14:34) : Gumdrop Fruit Salad
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe By : Mrs. Estil Monk
Serving Size : 10 Preparation Time :0:30

1 C Whipping Cream
2 1/2 C Pineapple Tidbits -- drained
2 C Seedless Grapes
2 C Miniature Marshmallows
3/4 C Gumdrops (Omit Black Candies) -- cut fine
1 4 Oz. Jar Maraschino Cherries -- cut and drained
1/2 C Chopped Pecans
--
1/2 C Pineapple Juice
1/4 C Sugar
2 tbsp Flour
1/4 tsp Salt
3 tbsp Lemon Juice
1 1/2 tsp Vinegar

FOR THE SALAD:

Whip cream and stir all ingredients together. Add cooled dressing, and
refrigerate overnight.

FOR THE DRESSING:

Blend all ingredients in a saucepan and cook until thick, stirring constantly. Cool before adding to the salad.

Kelly~WA (10:13:00) : Fruit and Sour Cream Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 8

4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes

--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag and
chill.

2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.

3. Drain pineapple very well, wash grapes and add to pineapple; chill.

Just before serving, wash, core and slice apples into thin slices, then
in half again. Mix apples along with grapes and pineapple into cabbage.

Toss to blend well.

4. Add dressing and toss to coat. Don't add dressing all at once in case
you don't need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.

Kelly~WA (10:11:29) : MORNING FRUIT SALAD

1/2 md Size ripe cantaloupe
2 Ripe kiwi fruit
1 pt Ripe strawberries
1/2 pt Fresh raspberries/Blackberries
3 tb Chopped fresh mint
Plus 4 whole sprigs for Garnish
1/4 c Fresh squeezed orange Juice

Scoop out cantaloupe with melonballer and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently.

Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole
strawberry and a sprig of mint.

Kelly~WA (10:09:41) : FRUITY KOHL-SLAW
Serving Size : 6

6 md Kohlrabi bulbs, peeled & grated
1 c Cabbage, shredded
1 sm Red onion, diced
1 Red Delicious apple, cored & diced
1/2 c Currants
1/2 c Seedless grapes
2 ts Olive oil
1/4 c Apple cider

Combine the first 6 ingredients in a large bowl. Lightly drizzle the
oil & cider over the top. Gently toss & refrigerate for several hours to let the flavours mellow. Toss & serve.

Verla,.Il (06:02:51) : German Potato Salad
This is our favorite German potato salad. We like it with hot dogs on the grill in the summer.
Makes 4 cups.

6 slices of bacon
3/4 c. chopped onion
1 can of cream of celery soup
1/4 c. water
3 or 4 T vinegar
1 tsp sugar
1/4 tsp pepper
4 c. diced cooked potatoes
1/4 c. chopped parsley

Cook bacon until crisp.
Remove from skillet, drain and crumble
Cook onion in bacon drippings.
Blend in soup, water, vinegar, sugar, and pepper.
Heat well stirring occasionally.
Add potatoes, bacon, and parsley and simmer for 5 minutes.
Serve hot.

Verla,.Il (05:52:28) : Danish Potato Salad Dressing

1/4 c. vinegar
1/4 c. water
1/4 c. sugar
1/4 tsp salt
Dash pepper
1 tsp prepared yellow mustard
2 well beaten eggs
1 c. of mayonnaise

Mix all together vinegar, water, sugar, salt, pepper, and mustard and eggs and cook over low heat until thick. Add mayonnaise.

Pour over cooked diced potatoes, hard boiled eggs ,and a small chopped onion.

Mix well.

You can eat this potato salad hot or cold.

Verla,.Il (05:56:45) : Green Pear Jello Salad

1 large can of pears, drained. Save juice

Juice and enough water to make 1 1/2 cups
2 3 oz packages of lime jello
1 8 oz. package of cream cheese
1 9 oz carton of cool whip

Bring juice and water to a boil. Add jello. Blend this with cream cheese in a blender. Add pears and 3 T. milk. Mix well. Cool until gel stage and stir in 1 9 oz carton of cool whip. Put in an oblong pan. Chill.

recipelink.com (08:39:37) : German Hot Potato Salad
Recipe By: Cooking Light, May 1994
Serving Size: 7

2 1/2 pounds sliced unpeeled round red potato (8 cups, 1/4-inch thick)
2 tablespoons minced fresh parsley
1/2 teaspoon celery seeds
Vegetable cooking spray
4 slices turkey bacon minced
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
6 1/3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon pepper
10 1/2 ounces beef broth (1 can)

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside.

Coat a medium non stick skillet with cooking spray; place over medium high heat until hot. Add bacon, and saute 3 minutes or until crisp. Add onion, and saute 3 minutes or until tender. Add to potato mixture.

Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; set aside.

Combine sugar, pepper, and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet, and cook 3 minutes or until thickened (mixture will reduce to about 1 cup). Pour over potato mixture, and toss gently to coat. Serve warm.

Yield: 7 servings (serving size: 1 cup).

Per serving: 159 Calories; 2g Fat (14% calories from fat); 6g Protein; 29g; Carbohydrate; 4mg Cholesterol; 333mg Sodium

recipelink.com (08:38:15) :
MICROWAVE GERMAN POTATO SALAD
Source: Magazine (unknown)

1 1/2 pounds small red- skinned potatoes, scrubbed
3 slices bacon
1 medium-size onion chopped (about 1/2 cup)
1 TB. flour
1TB sugar
1 tsp. salt
1/4 tsp celery seeds
1/8 tsp pepper
1/2 cup water
1/4 cup cider vinegar

Prick potatoes all over with a fork; cut in halves. Arrange cut sides down in a circle on a paper towel in oven. Microwave on HIGH 7 to 9 minutes rearranging potatoes once, until almost tender. Remove from oven; let stand directly on flat heatproof surface 5 minutes until tender. Meanwhile put bacon in 2-quart microwave-safe bowl. Cover with a paper towel and microwave on HIGH 4 to 41/2 minutes until bacon is crisp, rotating bowl turn once. Lift bacon to paper towel to drain. Add onion to bacon fat; cover with waxed paper and microwave on HIGH 21/2 to 3 minutes, stirring once, until onion is tender. Stir in remaining ingredients except potatoes. Microwave uncovered 5 to 6 minutes, stirring every 2 minutes until thick and bubbly. Cut potatoes in half again and add to bowl; stir to coat. Microwave on HIGH 1 to 2 minutes until potatoes are hot. Crumble bacon into bowl. Stir to mix. Let stand 5 minutes before serving. Makes 6 servings.

Per serving: 99 cal; 3 g pro, 19 g car, 1 g fat, 2 mg chol, 385 mg sod.

recipelink.com (08:35:56) : Almost-German Potato Salad
From: Better Homes and Gardens Low Calorie Recipes, Spring 1985

1 pound whole new potatoes, cut into eighths
1/3 cup chopped onion
1/4 cup chopped celery
1/3 cup water
1 1/2 teaspoons cornstarch
3 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper (freshly ground is better)
2 slices bacon, crisp cooked and crumbled

In a saucepan cook unpeeled potatoes, onion, and celery in boiling lightly salted water for 10 - 15 minutes or till potatoes are just tender; drain.

In a saucepan combine the 1.3 cup water and cornstarch. Stir in vinegar, sugar, salt, celery seed, and pepper. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in bacon and vegetables Cook 3 - 5 minutes more or till potatoes are heated through, tossing lightly to coat potatoes with dressing. Serves 4.

Per serving; 124 calories, 3 g protein, 24 g carb, 2 g fat