Recipe: Salads (12)

recipelink.com Chat Room Recipe Swap
06-12 to 6-18-2000 - 12 Salads

Kelly~WA (10:10:24) : 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.

Kelly~WA (10:09:45) :
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

Kelly~WA (10:07:06) :
CREAMY FRUIT SALAD-WW
Yield: 6 servings

1 c Strawberries; quartered
1 c Cantaloupe; chunked
6 Strawberries; whole
1 Apple; cored and chopped
20 Grapes; seedless green
1/2 c Pineapple; chunked
1/2 c Mandarin orange sections*
1 1/2 c Topping
2 T Coconut; shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping thawed frozen (non-dairy) and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and garnish with 1 whole strawberry. 1 serving = 116
calories.

Kelly~WA (10:09:09) : 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.

Kelly~WA (10:08:40) : 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.

recipelink.com (09:05:26) :
Newsgroups: rec.food.recipes
Date: Wed, 25 May 1994

Fruit Salad Dressing
From _Soupcon_, by the Junior League of Chicago, Illinois

1/3 c honey
2 T vinegar
1 T frozen orange juice concentrate
1 T prepared mustard
1 t salt
3/4 c salad oil
1/4 c chopped pecans
1 t poppy seeds

Combine first 5 ingredients, add oil slowly, processing until well blended. Stir in nuts and poppy seeds. Put into pint jar with lid and chill well before serving.

Lime Salad Dressing
From _Soupcon_, by the Junior League of Chicago, Illinois

3/4 c salad oil
1/4 c orange juice
3 T lime juice
2 T sugar
2 T cider vinegar
1/2 t salt
1/8 t paprika
3 T chopped fresh mint

Combine in pint jar with well fitting lid. Shake vigorously to combine and refrigerate until ready to use.

calliope,.NY (01:11:00) : Four Bean Salad with variations

1 box frozen green beans
1 box frozen wax beans
obviously fresh is better, if available!
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1- green bell pepper, very thin slices....you could use red bell pepper if that's what you have!
1/2 medium red onion, paper-thin slices

1-Tbsp. or more, sugar
1/4 cup, or more, red wine vinegar...or white
1/3-cup olive oil
1- tsp. salt
1- tsp. pepper
oregano or basil or Savory...I like savory, its the "bean" herb!
* optional...Worcestershire sauce, and/or mustard....use it!

Whisk dressing together thoroughly. Mix all ingredients together and toss. Chill.

* I'm going to make this adding some boiled new potatoes cut in half, some roasted beets. whole roasted garlic cloves and 2 cans of tuna, flaked, for a very complete one dish meal
for one of this holiday's dinners. *......since I'm adding all the extras, I will undoubtedly double the dressing. **I did this and it was wonderful!*Today, sat. Nov. 6,I'm going to try another variation. I'll do up the beans, but this time use bulgar (if you don't like the chewy texture, try couscous instead) then use tuna again and this time some chopped black olives. Think I'll try spiking the dressing with horseradish and will also use the mustard and some lemon juice as well as the red wine vinegar and go for either the savory or oregano for the herb....note...this too was a nice variation!

*Both these variations are pretty darned healthy and a complete one-dish meal.

calliope,.NY (01:08:41) :
COUSCOUS TABBOULEH
This is such a nice light version......but you can always use the traditional bulgar.
or even try the new super grain, quinoa!

1 can chicken broth plus 1/3 cup water
1-bay leaf,
1/2 tsp. thyme
3-dashes cloves
black pepper
simmer the above ingredients for about 8 minutes, remove bay leaf and then
prepare with butter and salt according to package directions for;
1 box (10 oz.) of plain couscous with 1/4 tsp. allspice added

3/4 cup fresh lemon juice
3/4- cup extra virgin olive oil
3-15-oz. cans chic peas, simmered for 12 minutes then drained
1/2-medium red onion, minced....or you could use, scallions
2 cups loosely packed fresh parsley leaves, minced
2 cups loosely packed fresh mint leaves, minced.
lots more fresh cracked black pepper

*fresh tomatoes, chopped.....and added at serving time
*cucumbers, seeded and chopped,... added at serving time
optional.......chopped black olives

optional.........1/2-cup light mayo, added at the end

* if you add these ingredients and let them sit in the dish.....it will become watery!

Kelly~WA (10:39:32) : White Wedding Salad

One 19 0z can pineapple chunks, drained
2 c seedless green grapes, halved
1 large banana, sliced
2 c miniature marshmallows
1 c toasted sliced almonds
2 eggs
2 tbsp brown sugar
1/2 c light cream
1/2 tsp grated lemon rind
1/4 c lemon juice
1 c whipping cream

Garnish:
lettuce
mint or watercress

In large bowl, combine drained pineapple, grapes, banana, marshmallows
and almonds. Refrigerate. In top of double boiler, mix together eggs,
brown sugar, light cream and lemon rind. Gradually blend in lemon juice.
Cook over boiling water, stirring constantly, until thickened. Chill.
whip cream; fold into cooled lemon mixture. Pour over fruit mixture and
stir gently. Refrigerate for 24 hours before serving.
Serve in lettuce cups, garnished with mint or watercress.

Gina,Fla (10:38:59) : Evelyn's Sun Dried Tomato Bow Tie Pasta

1 lb. box Bow Tie Pasta
1 reg. bag of sun dried tomatoes (found by the fresh tomatoes in the produce section of grocer)
2 ripe fresh large tomatoes, chopped
1 can large black olives, drained and sliced
2 T. fresh minced garlic
3 large leaves fresh basil, minced
1 large sprig fresh oregano, minced
4 T. olive oil

Cook bow tie pasta according to package directions. Throw in all the sun dried tomatoes in the water too. Remove them when tender, separate and chop them.

Saute the chopped sun dried tomatoes, fresh chopped tomatoes, sliced black olives, garlic and all the fresh herbs in oil.

When veggies are tender, add salt and pepper to taste and garlic powder to taste. Mix well.

Drain pasta and put in large serving bowl, add veggie mixture to pasta and toss to coat well.

Serve as a side dish with chicken or fish or by itself for a luncheon or picnic. Can be served hot or cold. Travels well. Also, you can add grilled chicken slices over the pasta to serve as a complete meal.

Kelly~WA (10:50:58) : Coronation Chicken Salad

Makes about 20 servings

1 4-pound roasting chicken with pop-up timer
Salt and pepper
1 tablespoon butter
1 medium yellow onion, chopped
1 8-ounce jar mango chutney
1/2 cup mayonnaise (NO substitutes)
Curry powder to taste (optional)

Season chicken with salt and pepper. Roast by package directions until
timer pops up, about 1 hour 30 minutes to 2 hours. Let chicken cool
enough to handle.

Meanwhile, in a small skillet, melt butter. Add onion and saute over
medium-high heat until edges begin to caramelize and turn brown.

Into a large bowl, pour chutney and chop or mash large pieces of fruit.
Mix in sauteed onion, mayonnaise and, if desired, curry powder.

By hand, pull chicken from bones. Discard bones, fat and skin. Coarsely
chop chicken. Mix into dressing. Chill several hours.

Nutrients per serving: 225 calories, 13.7 grams fat (55 percent total
calories), 59 milligrams
cholesterol, 142 milligrams sodium.

Suggestion: Serve with hearty crackers, grapes and sliced apple.