SinFULL Grape "Salad"

Danette Peterson

Warning: It's name is misleading because other than the fruit there is nothing "salad"y about it. So delicious! A little mix of the tart and the sweet.

1 (8oz) cream cheese softened

1 cup sour cream

1 cup sugar

Candied walnuts/almonds (plain is also an option, as if cutting out sugar at this point will save your thighs)

Toffee chips

Green and red grapes

Apples (optional)

Oriental Cabbage Salad

Sharron Higbee

Serves 6

Combine:

1 head of shredded cabbage

1 pkg. of Ramen noodles (Oriental Flavored)

1 cup salted peanuts

½ cup sunflower seeds

Add dressing:

½ cup vegetable oil

¼ cup vinegar

Seasoning from ramen noodles.

Cucumber Raita

Yogurt with Cucumbers (Indian Dish)

Judy Peterson

(carrots are optional)

2 cups plain yogurt

1 clove garlic, minced

Salt and freshly ground pepper

Juice of ½ lemon

1-2 cucumbers (regular, or English) peeled, and finely chopped.

Sprinkle cucumbers with just a little salt and drain with strainer for 20 minutes. Place yogurt in sieve lined with paper towel. Let stand 10-15 minutes. Mix all together.

Hot Oriental Chicken Salad

Grandma Bonnie

4 cups cooked, shredded or cut-up chicken

1 small can diced water chestnuts (drained) (opt.)

1 small can mandarin oranges (drained)

1 large can pineapple tidbits or chunks (drained)

2 cups chopped celery

1 cup chopped green or red pepper

1 ½ cups grated medium cheddar cheese

1 cup sliced almonds (or toasted pinenuts – my preference!)

½ bag bowtie pasta cooked and drained

Generous ½ cup craisins

Dressing: (mix in separate bowl)

2 ½ cups mayonnaise (can use light mayo)

2 TBS soy sauce

2 TBS lemon juice

1 tsp. sugar

Mix ingredients together, add dressing place in 13 X 9 casserole.

Bake at 350˚ for 20 minutes – Serve warm

Serves 8-10

Jello Pretzel "Salad"

Judy Leonard

LAYER 1:
2 C. Coarsely chopped pretzels

3/4 C. margerine, melted
3 T. Sugar
Mix and bake in a cake pan for 8 minutes at 400 degrees. Don't overbake.

LAYER 2:
1 C. Sugar

1 8 oz. pkg softened cream cheese
1 container cool whip
Beat the cream cheese and sugar until creamy.

Fold in the cool whip and spread mixture over crust.

Chill, just while you are preparing third layer.

If this layer is too well set, Jello will slide off when cut.

LAYER 3:
12-16 oz. pkg frozen raspberries

1 6oz. pkg. raspberry jello
Dissolve jello in only the hot water as directed on the pkg.

Add frozen raspberries instead of cold water.

Mixture will thicken rapidly as raspberries thaw.

When raspberries have all separated, pour on top of cream cheese mixture.

Set. It will take an hour or two.

Cut in squares and serve.

Texas Caviar

Danette Peterson

3 cans black eye peas, drained and rinsed
2 cans shoepeg corn, drained
3-4 Roma tomatoes, chopped
3 avocados, chunked
1 bunch of cilantro, chopped
1/2 sweet onion, minced
juice of 2 limes
Good Seasonings Italian Dressing packet, prepared
salt to taste


Combine all ingredients in large bowl, adding avocado last. (I like to add a few squirts of Tabasco sauce as well.) Pour about 1/2 the dressing into mixture and stir gently. Add as much dressing as desired. I usually use a little more than half. Serve with tortilla chips. Enjoy!

Fruit Salad

Danette Peterson

Strawberry yogurt- large tub

Vanilla instant pudding- large box

Whip cream- medium tub (cool whip)

1 bag frozen berries (raspberry’s are the best but mixed berries are good too)

Combine yogurt and vanilla pudding (powder only) in a bowl, mix well.

Just before serving fold in whip cream and frozen berries. Serve.

Ramen Chicken Salad

Cindy Marshall

½ head green cabbage

½ head iceberg lettuce

2 pkg dry chicken ramen noodles (crushed) and seasoning (dry)

4 green onions

2 cans mandarin oranges

3-4 full chicken breasts, cooked and cut up

1 pkg, slivered almonds and 3 oz. sesame seeds

(browned in 1 TB oil)

Dressing: 4 TBS sugar, ¼ cup oil (half canola, half olive), 6 TBS seasoned rice vinegar, 1 tsp salt, 1 tsp pepper, ¼ tsp soy sauce

Wheat Pilaf

1 cup bulgar wheat

2 TB butter

½ lb. mushrooms

½ tsp. salt

½ cup chopped green onion

2 cups water

Carolyn’s Chicken Salad

Carolyn Welling

4 chicken breasts sprinkled with All Purpose Chef Shake, baked, cooled and cut in cubes

2 TB chopped green onion

¼ tsp salt

1/8 tsp pepper

2 cups cooked pasta bows

8 oz bottle of cole slaw dressing (Kraft)

1 cup mayo

½ tsp ginger

¼ tsp thyme

Combine last 4 ingredients and refrigerate overnight.

Add first 5 ingredients to the following:

2 cups halved grapes

1 cup diced celery

20 oz can of pineapple tidbits

2 cups diced apples

¾ cup toasted slivered almonds

Toss with dressing, mix well and serve.

Won Ton Chicken Salad

Dressing:

¾ cup sugar

1 tsp salt

1 tsp dry mustard

1/3 cup cider or rice vinegar

1 cup canola oil

Shred 4 cooked chicken breasts and marinate in dressing.

Break up 1 head iceberg lettuce.

Drain 1 20 oz. can pineapple tidbits

3 chopped green onions

May add cantaloupe chunks, mandarin oranges, water chestnuts, celery and/or grapes.

Fry one package of wonton wrappers, drain, and cool.

Toss chicken /dressing with lettuce and other ingredients at serving time.

Summer Salad (OXO)

Mixed salad greens

1 mango

1 pint strawberries

3 kiwis

½ cup dried cranberries

2 cups cantaloupe

Peel and /or slice fruit and all to greens in large bowl.

Dressing: ¼ cup red wine vinegar

¾ tsp salt

½ cup olive oil

½ cup sugar

Combine ingredients, shake well and pour over salad.

1 cup slivered almonds and 1/3 cup sugar combined in saucepan over low heat, stirring constantly until sugar melts. Stir until almonds are coated. Remove from heat and let cool…. Sprinkle sugared almonds over salad.

Black Bean Salad or Salsa

1-2 cans black beans-rinsed and drained

Chopped green onion

Chopped green pepper

Chopped fresh tomato (can use canned diced tomatoes)

Chopped parsley or cilantro

Other vegetable possibilities for add in:

Chopped broccoli, corn, zucchini, cucumber

Dressing: combine ingredients- adjust dressing

according to amount of salad ingredients

¼ cup rice vinegar or lemon juice

1-2 TBS. olive oil

Garlic minced

Salt & pepper

Black Bean Salad

1 (15oz) can black beans, rinsed and drained

2 (15oz) can whole kernel corn, drained

8 green onions, chopped

2 jalapeno peppers, seeded and minced

1 green bell pepper, chopped

1 avocado-peeled, pitted and diced

1 (4oz) jar pimentos

3 tomatoes, seeded and chopped

1 cup fresh cilantro

1 lime, juiced

1/2 cup Italian salad dressing

1/2 tsp garlic salt

In a large bowl, combine the black beans, corn, gereen onions, jalapeno peppers, bell peppers, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Honey Mustard Spinach Salad

SAA Favorites

1 bag baby spinach

1 c mozzarella cheese

1/3-1/2 c cottage cheese, drained well

craisins, to taste

8 slices bacon, cooked and crumbled

½ red onion, sliced or diced to your preference

Toss salad ingredients

Dressing:

¼ c honey

¼ c apple cider vinegar

1/8 c olive oil

2 T grated onion

2 tsp salt

1 tsp dry mustard

2 T poppy seeds

Blend honey, apple cider vinegar, olive oil, onion, salt, and dry mustard in blender. Stir in poppy seeds last. Mix salad and add dressing just before serving.

Spinach Bacon Salad

SAA favorites

6 c fresh spinach (2 bunches)

½ c green onions, sliced

3 slices bacon (reserve grease)

2 tsp white wine vinegar or other vinegar

1 ½ tsp lemon juice

½ tsp sugar

1 1/8 tsp salt

2 hard-boiled eggs (optional)

Wash and trim spinach leaves; drain well and pat or spin dry; chill. Tear spinach leaves into bite size pieces and place in a large bowl; add slices of green onion. Grind a generous portion of pepper over leaves. Cut uncooked bacon into small pieces. Brown in skillet till crisp; do no drain off fat drippings. Stir in vinegar, lemon juice, sugar and salt. Remove from heat, pour immediately over spinach, tossing until all leaves are coated. Serve immediately.

Variation: Cut up two hard-boiled eggs, toss into salad with other ingredients. Makes 4 servings

Asian Noodle Salad

The Pioneer Woman

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (optional), LOTS of chopped cilantro—up to one bunch, 
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Olive Garden Salad

Dressing Ingredients

½ cup Mayonnaise

1/3 White Vinegar

1 tsp Vegetable oil

2 Tbsp Corn Syrup

2 Tbsp. Parmesan Cheese

2 Tbsp Romano Cheese

¼ tsp Garlic Salt

½ tsp Italian Seasoning

1/2 tsp Parsley Flakes

1 Tbsp. Lemon Juice

Salad ingredients

1 large head romaine lettuce

slices of red onion

Black olives

2-4 banana peppers

½ croutons

2 small chopped tomatoes

Freshly grated Parmesan cheese

Directions

Mix all dressing ingredients in a blender until well mixed. If this is a little to tart for your own personal taste add a little extra sugar. Prepare salad ingredients in a bowl and then toss with salad dressing.