Category Archives: Salads

Desserts, Fruit Desserts, Recipes, Salads

Lucky Lime Salad

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16 Servings Prep: 20 Min. + Chilling

Ingredients

1 package (3 ounces) lime gelatin

1 cup boiling water

1/2 cup cold water

1 package (3 ounces) cream cheese, softened

1/4 teaspoon lemon juice

2 cups whipped topping

1 can (8 ounces) crushed pineapple, drained

SHAMROCKS:

1 package (6 ounces) lime gelatin

2-1/2 cups boiling water

Directions

In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple.

Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours.

For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11-in. x 7-in. pan. Refrigerate until set, about 3 hours.

Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into sixteen squares; top each with a gelatin shamrock. Yield: 16 servings.

 

Recipes, Salads, Side Dishes

Sweet ‘n’ Sour Tossed Salad

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Prep/Total Time: 20 Min.

    Ingredients

  1. 1 package (3 ounces) ramen noodles
  2. 1 cup chopped walnuts
  3. 1/4 cup butter, cubed
  4. 6 cups torn romaine
  5. 4 cups broccoli florets
  6. 1 pint cherry tomatoes, halved
  7. 4 green onions, sliced
  8. DRESSING:
  9. 1/2 cup vegetable oil
  10. 1/4 cup sugar
  11. 3 tablespoons red wine vinegar
  12. 4-1/2 teaspoons soy sauce
  13. Salt and pepper to taste

    14. Directions

  14. Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool.
  15. In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon. Yield: 14-16 servings.

 

 

 

Pasta Dishes, Recipes, Salads, Side Dishes

Spinach Pasta Salad

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Prep/Total Time: 20  Min.

    Ingredients

  1. 1 cup uncooked bow tie pasta
  2. 1 package (10 ounces) fresh baby spinach
  3. 1 medium sweet yellow pepper, diced
  4. 1/2 cup chopped dried apricots
  5. 1/2 cup balsamic vinaigrette

    6. Directions

  6. Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the spinach, yellow pepper and apricots.
  7. Drain pasta and rinse in cold water; add to spinach mixture. Drizzle with vinaigrette and toss to coat. Yield: 8-10 servings.

 

 

Chicken-Turkey, Main Dishes, Pasta Dishes, Recipes, Salads, Side Dishes

Old-Fashioned Chicken Macaroni Salad 

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Prep. 25 Min. + Chilling

    Ingredients

  1. 2/3 cup uncooked elbow macaroni
  2. 1/3 cup frozen corn
  3. 1 cup cubed cooked chicken
  4. 1/4 cup sliced celery
  5. 1 hard-cooked egg, chopped
  6. 2 tablespoons chopped green pepper
  7. 1 tablespoon chopped onion
  8. 1/2 cup mayonnaise
  9. 2 teaspoons white vinegar
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon pepper

    12. Directions

  12. Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
  13. In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.

 

Pasta Dishes, Recipes, Salads, Side Dishes

Greek Pasta Salad

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Prep/Total Time:  20 Min.

    Ingredients

  1. 1-1/2 cups uncooked penne pasta
  2. 1/2 cup cubed cooked turkey or chicken
  3. 1 can (3.8 ounces) sliced ripe olives, drained
  4. 1/4 cup chopped green pepper
  5. 1/4 cup chopped sweet red pepper
  6. 1/4 cup crumbled feta cheese
  7. 1/3 cup creamy Caesar salad dressing

    8. Directions

  8. Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Yield: 4 servings.