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STRAWBERRY AND PRETZEL SALAD
2 cups crushed pretzels (not too fine)
3/4 cup margarine - melted
3 Tblspns cup sugar
1 large package strawberry jello
2 cups boiling water
2 cups fresh strawberries or 2 (10 oz.) packages strawberries
1 (8 oz.) package cream cheese
1 cup sugar
2 cups Coolwhip
Mix pretzels, margarine and 3 tblspns sugar. Press into a 13 x 10 cake pan
and
bake at 400 degrees for 8-10 min. Do not overbake.
Mix the jello, boiling water and strawberries. Stir until dissolved.
Place in refrigerator to chill for 30 mins. Mix cream cheese and sugar;
fold in the Coolwhip. Spread over the pretzel mixture. Pour the
jello mixture
over the top and refrigerate at least 4-5 hours before serving.
BROCCOLI SALAD
4 cups chopped broccoli florets
6 strips bacon, cooked and crumbled
1/2 cup chopped green onions
2/2 cup chopped red onion
1/2 cup pecans (or walnuts or peanuts etc....)
1 cup raisins
1 cup mayonnaise
1/4 cup sugar
2 Tablespoons red-wine vinegar
Mix the broccoli, bacon, onions, nuts and raisins in a medium size bowl.
Whisk together the mayonnaise, sugar and vinegar, and pour the dressing over
the salad. Stir to combine. Refrigerate at least 4 hours or overnight before
serving.
Variations: add shredded cheese or your cheese of choice, chopped or sliced
mushrooms and chopped celery.
BOWTIE PASTA AND CHICKEN
SALAD
1/2 roasted chicken
1 box bowtie pasta (cooked by box directions and drain)
1 celery stalk (diced into small pieces)
1/3 red onion (diced)
1 teaspoon dried basil or fresh
2 slices of roasted red peppers (diced)
1/2 teaspoon seasoning of your choice
(I used McCormick Grill mates Roasted Garlic & herb)
Cut chicken in small bite size pieces. Add chicken, pasta,
celery, onion, basil, red peppers, seasoning and Italian dressing; mix well.
Refrigerate overnight. Next day add 1/2 firm tomato (diced) and 1 diced
cucumber to pasta and gently mix. Add more Italian Dressing if needed.
Slice remaining tomato and cucumber thinly and decorate top of salad.
GRILLED CHICKEN AND AVOCADO
SALAD
(Serves 6 to 8)
Olive oil for grill pan
6 skinless, boneless chicken breasts halves (about 2 pounds)
Coarse salt and freshly ground pepper
2 cups chick peas (garbanzo beans) or black beans may be used
3 fresh Poblano peppers, seeded, de-ribbed, and finely chopped
1 medium red onion, finely chopped
Cilantro-Lime Vinaigrette
3 ripe, firm avocados, peeled, pitted, and diced
Lime slices for serving
4 sprigs fresh cilantro for serving
Oil a grill pan and place over high heat until hot. Season chicken with salt and
pepper. Working in batches so as not to crowd the pan, place chicken skin-side
down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through,
about 4 or 5 more minutes more. As each batch is finished, set aside on a
platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut
into medium dice, and transfer to large bowl.
Add chick peas, peppers, onion and vinaigrette. Toss to combine. Gently
fold in avocado. Serve garnished with lime slices and cilantro.
CILANTRO-LIME VINAIGRETTE
½ bunch fresh cilantro, stems trimmed an discarded
¼ cups freshly squeezed lime juice (about 2 limes)
½ cup extra virgin olive oil
Coarse salt and freshly ground pepper
Place cilantro in a food processor and pulse until coarsely chopped.
With machine running, add lime juice, then olive oil. Season with salt
and pepper.
PEPE PASTA SALAD
1 cup cooked and drained Pepe pasta
1 12oz can chunk pineapple - drain, save juice
2 cans mandarin oranges-drain, save juice
3/4 cup sugar
2 eggs
2T flour
8oz cool whip
Cook pasta and drain
combine pineapple, oranges, pasta and set aside
Mix juice, sugar, eggs, flour and cook until thick
Fold into pasta mixture
Refrigerate overnight
Add cool whip when chilled
VEGETABLE SALAD
1 can Lesueur Peas
1 can white corn
1 can French cut green beans
1 can Vegall
1 Cup chopped onion
1 Cup chopped green pepper
1 jar pimento
Celery to taste
¾ Cup sugar
¾ cup vinegar
½ cup oil
Bring sugar, vinegar & oil to a boil. Pour over vegetables.
Refrigerate several hours.
GREENS AND FRUIT
SALAD
6 cups torn salad greens
2 medium navel oranges(peeled and sectioned)
1 cup halved red seedless grapes
1/4 cup chopped red onion
1/2 cup golden raisins
1/4 cup sliced almonds
4 bacon strips, cooked and crumbled
Dressing:
1/2 cup mayonnaise
1/2 cup honey
1/4 cup orange juice
2 tlbs grated orange peel
In a large salad bowl, combine the first 7 ingredients. In a bowl
whisk together the dressing. Serve with the salad.
Refrigerate leftovers.
CLASSIC WATERGATE
SALAD
1 pkg. (4-serving size) Jell-O Pistachio Flavor Instant Pudding &
Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup Jet-Puffed Miniature Marshmallows
1/2 cup chopped Planters Pecans
1-1/2 cups (1/2 of 8 oz. tub) thawed Cool Whip Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl
until well blended. Gently stir in whipped topping; cover.
REFRIGERATE 1 hour or until ready to serve.
Mexican Frito Salad
1/2 head lettuce
1 tomato
1 small onion
8 oz. cheddar cheese
1 can Ranch Style beans (drained, but not rinsed)
small bag Fritos (about a cup of Original Fritos)
1 small bottle Catalina French dressing
Chop up lettuce, tomatoes, onions and place in large serving bowl. Keep chilled. Add Fritos, shredded cheddar cheese, Ranch Style beans and salad dressing just before serving, especially the Fritos and salad dressing so Fritos stay crisp.
Other variations on this recipe include adding sliced black olives, chopped green pepper, or a 4 oz. can of chopped green chiles. Also may add cooked ground beef to make as a main course.
Southwestern Chicken Bean Salad
 2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece corn on the cob, kernels removed
2 Tbsp fresh lime juice
1 Tbsp corn oil
8 oz chicken breast, cooked, skinless, chopped
2 Tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
4 Tbsp cilantro, fresh, chopped
4 Tbsp fat-free sour cream
Combine scallions, peppers, beans and corn
in a large bowl; toss until well mixed.
Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco
seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2
cups salad plus 1 tablespoon sour cream per serving.
GREENS AND FRUIT SALAD
(6 Servings)
6 cups torn salad greens
2 medium navel oranges (peeled and sectioned)
1 cup halved red seedless grapes
1/4 cup chopped red onion
1/2 cup golden raisins
1/4 cup sliced almonds
4 bacon strips, cooked and crumbled
Dressing:
1/2 cup mayonnaise
1/2 cup honey
1/4 cup orange juice
2 tlbs grated orange peel
In a large salad bowl, combine the first 7 ingredients. In a bowl whisk together the dressing. Serve with the salad. Refrigerate leftovers.
Grape
Salad
1 Large Bag of Red Grapes
1 Large Bag of Green Grapes
1 8 oz container Sour Cream
1 8 oz package Cream Cheese
1/2 cup white sugar
1 tsp. Vanilla
1 cup brown sugar
1/2-1 cup chopped pecans
Wash and dry grapes.
Mix sour cream, cream cheese, white sugar, and vanilla thoroughly (easy in a
food processor)
Stir grapes and cream cheese mixture together. Place in a 9x13 pan and
spread out evenly.
Top grapes with brown sugar and chopped pecans.
Chill and serve cold.
Pasta Cucumber Salad
2- 8oz bag macaroni trirlls
1 medium onion, chopped
1 cucumber-chopped
1 bell pepper- chopped
1 large jar pomento- drained and chopped
Dressing:
1 cup salad oil
1 cup vinegar
1 T accent
1 T garlic powder
4 T parsley flakes
1 cup sugar
1 T salt
1 T pepper
1T dry mustard
Cook pasta and cool. Add all other ingredients.
Combine dressing with pasta and chill 24-48 hours.
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