Recipe(tried): Various salads for groups

Here are some that can be doubled and tripled etc.

Easy Ambrosia Salad ---
4 tubs of cool whip
7 cans of mandarin oranges,
4 large cans of pineapple chunks, 19 oz. ea.
1 1/2 bags of sweet coconut
2 bags of white marshmallows
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Drain the fruit very well, overnight or even longer. When fruit
is well drained, combine with other ingredients, this can be made 1 day ahead.
This recipe make one LARGE bowl full and was used as part of a wedding
buffet for 120 people, it was well liked.


Marinated Summer Squash Salad ---
5 med. tender yellow squash, sliced thin
1/2 c. thinly sliced green onions
1/2 c. chopped green peppers
1/2 c. sliced celery
2 tbsp. wine vinegar
3/4 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/3 c. salad oil
2/3 c. cider vinegar
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Combine vinegar, salad oil, sugar and spices. Pour and mix.
Refrigerate overnight. To serve, drain and put into center of lettuce lined
platter or bowl. 10 servings.Banana-Berry Fluff

1 pkg. jello (raspberry or strawberry-banana, 3 oz. size)
dash of salt
1 c. boiling water
1 (8 3/4 oz.) can crushed pineapple
1 banana, mashed
3/4 c. finely cut or miniature marshmallows

Dissolve jello and salt in boiling water. Drain pineapple measuring syrup. Add cold water to make 3/4 cup.
Add to jello. Chill until very thick, then whip until fluffy. Fold in pineapple, banana and marshmallows.
Pour into a 1 1/2 quart mold or serving dish. Chill until firm. Unmold; serve with
fruit sauce if desired. Makes 6 cups or 8 to 10 servings. Easily doubled Marinated Corn Salad ---

2 (12 oz.) cans white shoepeg corn, drained (or niblets)
2 stalks celery, chopped
1/2 cup green pepper, chopped
1/2 cup chopped onion, very finely chopped
2 (2 oz) jars pimiento, drained
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
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Combine first 5 ingredients; mix well. Combine remaining ingredients,
blending well. Pour over vegetables. Refrigerate overnight.
Drain some of the liquid off before serving.
Serves 8 to 10. This was a big hit at a Church dinner.Overnight Deli Delight ---
1 package (7 ounces) tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned (try pepper)
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges
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Cook the pasta according to package directions; rinse in cold water and drain.
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Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid,
combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
Pour over salad and toss to coat. Cover and chill for 8 hours or overnight.
Toss before serving. Garnish with tomatoes. Yield: 10-12 servings.


Tropical Chicken Salad

~.~.~.~.~
5 c. cooked chicken, cut in chunks
2 Tbsp. salad oil
2 Tbsp. orange juice
2 Tbsp. vinegar
1 tsp. salt
3 c. cooked rice
1 1/2 c. small green grapes
1 1/2 c. celery, sliced
1 (13 1/2 oz.) can pineapple tidbits, drained approx. 1 c.
1 (11 oz.) can Mandarin oranges, drained approx. 1 c.
1 c. toasted slivered almonds
1 1/2 c. mayonnaise or as needed

Combine chicken, salad oil, orange juice, vinegar and salt; let
stand while preparing remaining salad ingredients. Or you can refrigerate
the mixture overnight. Gently toss together all ingredients. Serves 12

Variations, add 1/2 tsp. curry powder (or to taste) to the mayo, shrimp can also be substituted for the chicken. Broccoli and Rice Salad for 30 ---

2 1/4 pounds Broccoli florets, blanched
1 cup Carrots, thinly sliced, blanched
1 cup Red bell peppers, julienne
2 quarts Rice, long grain, cooked, cooled
1 3/4 cups vegetable oil
1/2 cup Malt vinegar
1/4 cup Water
2 teaspoons Sugar
1/2 cup Dehydrated Chopped Onion
2 tablespoons Seasoned Salt
1/2 teaspoon Coarse Ground Black Pepper
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Combine broccoli, carrots, peppers, and rice in large bowl. Combine remaining
ingredients. Mix well. Pour over broccoli mixture and toss to mix well.
Chill. Serves 30-36.


Marlene's Mediterranean Salad ---
3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.
10 assorted bell peppers, green, orange, yellow, red, diced
2 bunches of celery chopped,
2 cans of sliced black olives
2 containers feta cheese, approx. 1 lb. each. (marg. size containers)
1 large bottle Italian Dressing.
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Cook the pasta until just cooked, drain and rinse with cold water. Except for the olives and
cheese, combine everything else gently, mixing in the dressing. Store over night.
A couple of hours before serving mix in the olives and crumbled feta cheese.
This easy recipe was served as part of a wedding buffet for 120 people and
was well liked. Makes 2 large bowls.


Wonderful Overnight Slaw
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1 med. head cabbage -- shredded
1 med. red onion -- thinly sliced
1/2 c. chopped red pepper
1/2 c. chopped gr. pepper
1/2 c. sliced stuffed olives
1/2 c. white vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 tsp. Dijon mustard
1 tsp. ea. -- salt,celery seed and mustard seed
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In a 4 qt. bowl, combine the veggies and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 min. Pour
over veggies and stir gentlly. Cover and refrigerate overnight. Mix well before serving. 12 - 16 servings.
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NOTES : Make this the night before, an the flavors keep getting better!Tropical Fruit Platter
~'~'~ 3 fresh pineapple slices (unpeeled) -- cut in 8 wedges
2 kiwi fruit -- peeled & sliced
2 medium oranges, unpeeled, sliced -- halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit -- sliced
1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate -- thawed
1/4 cup coconut

On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya,
star fruit and grapes.
Just before serving, slice banana and toss banana slices with lime juice.
Drain, reserving lime juice.
Arrange bananas over fruit on platter.
In a small bowl, combine reserved lime juice and pineapple juice
concentrate; blend well. Drizzle over fruit. Sprinkle with coconut.

Makes 10 servings.