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~~ASSORTED SALADS~~

Posted by on Jul. 29, 2007 at 9:38 PM
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~~FRUITED SPINACH SALAD~~
SERVINGS: 6 TO 8
GREAT FOR A SUMMERTIME MEAL OR SIDE----
11 0Z. MANDARIN ORANGES
1/4 CUP OLIVE OIL
3 TBSP.RASPBERRY JAM OR SPREADABLE FRUIT
1 TBSP. RED WINE VINEGAR
10 OZ. FRESH SPINACH, TORN IN PIECES
1 RED APPLE, CHOPPED
1 CUP CHOPPED PECANS, TOASTED

DRAIN ORANGES, RESERVING 1/2 CUP OF THE JUICE. IN A MASON JAR WITH LID, COMBINE OIL, JAM, VINEGAR AND RESERVED JUICES; SHAKE WELL.
IN A LARGE SALAD BOWL, TOSS ORANGES, SPINACH, APPLE AND PECANS.
SERVE WITH THE DRESSING.
by on Jul. 29, 2007 at 9:38 PM
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Replies (1-8):
OPELOUSASANGEL
by on Jul. 30, 2007 at 12:32 PM
MACARONI SALAD!! 2 POUNDS UNCOOKED ELBOW MACRONI 12 HARD BOILED EGGS, CHOPPED 1 1/2 POUNDS FULLY COOKED HAM, CUBED 16 OZS. FROZEN PEAS, THAWED 3 CUPS DICED CELERY 1 LARGE GREEN BELL PEPPER, DICED 1/2 CUP CHOPPED ONION 4 OZS. DICED PIMENTOS, DRAINED 1 QUART MAYO. COOK MACARONI ACCORDING TO PKG. DIRECTIONS, RINSE WITH COLD WATER; DRAIN AND COOL COMPLETELY. PLACE IN A LARGE BOWL; STIR IN REMAINING INGREDIENTS. COVER AND FRIDGE FOR AT LEAST 3 HOURS. MAKES 34 SERVINGS. ABOUT 1 CUP EACH, TIP:: MAKE AHEAD OF TIME AND ADD TO INDIVIDUAL CUPS FOR EVERYONE TO HELP THEIRSELVES TO AT THE GATHERING.
OPELOUSASANGEL
by on Jul. 30, 2007 at 12:42 PM
FRESH CUCUMBER SALADS!! 3 MEDUIM CUCUMBERS, SLICED 1 CUP SUGAR 3/4 CUP WATER 1/2 CUP VINEGAR 3 TBSP. MINCED FRESH DILL OR PARSLEY PLACE THE CUCUMBERS IN A 1 1/2 QUART TO 2 QUART GLASS COMTAINER. IN A MASON JAR, COMBINE REMAINING INGREDIENST. POUROVER THE CUCUMBERS. COVER AND FRIDGE OVERNIGHT. SERVE WITH A SLOTTED SPOON. MAKES ABOUT 10 TO 12 SERVINGS
OPELOUSASANGEL
by on Aug. 2, 2007 at 5:54 PM
ORANGE SALAD!! SERVINGS::10 TO 12--------- 6 OZ. ORNAGE JELL-O 2 CUPS BOILING WATER 2- 3 OZ PKGS. CREAM CHEESE, ROOM TEMP. 1 CAN CONDENSED MILK 8 OZ. FROZEN WHIP TOPPING, THAWED CHERRY, FRESH MINT, AND MANDARIN ORANGES, OPTIONAL IN A BOWL,DISSOVLE JELL-O IN WATER; IN A MIXING BOWL, BEAT CREAM CHEESE TIL FLUFFY. GRADUALLY BLEND IN THE HOT JELL-O MIXTURE, BEATING ON LOW SPEED TIL SMOOTH. STIR IN THE MILK; FOLD IN WHIPPED TOPPING. TRANSFER TO A 2 1/2 QT. SERVING BOWL. FRIDGE FOR 4 HOURS OR TIL FIRM. IF DESIRED, GARNISH WITH A FLOWER MADE OF CHERRIES, MINT AND ORANGES.
OPELOUSASANGEL
by on Aug. 2, 2007 at 5:59 PM
ITALIAN VEGGIE SALAD!! SERVINGS: 14-------- 5 CUPS BROCCOLI FLORETS, ( 1 LARGE BUNCH) 5 CUPS CAULIFLOWERS ( 1 SMALL HEAD) 4 PLUM TOMATOES, CHOPPED 1 MEDUIM CUCUMBER, PEELED AND SLICED 1 MEDUIM SWEET ONION, THINLY SLICED 1 CUP SLICED CARROTS 2 CANS ( 2 1/4 OZ EACH)SLICED RIPE OLIVES, DRAINED 1/2 CUP SLICED STUFFED OLIVES 8 OZ. ITALIAN SALAD DRESSING 8 OZ. CREAMY ITALIAN SALAD DRESSING 8 OZ. SHREDDED MOZZARELLA CHEESE IN A LARGE SALAD BOWL, COMBINE THE FIRST 8 INGREDIENST. COMBINE SALAD DRESSINGS; POUR OVER VEGGIE MIXTURE AND TOSS TO COAT. COVER AND FRIDGE FOR AT LEAST 4 HOURS. STIR IN CHEESE JUST BEFORE SERVING.
gemmy612
by Group Admin on Aug. 5, 2007 at 10:20 AM
Here are a couple of my favorites--sometimes we make these as a meal with just french bread w/butter!!!  They make a lot though and are great for a pot luck!  The taco salad is what my mom is required to take to all family functions ever since the first time she made it--this was back in the seventies! The Japanese chicken salad was served at my sister in law's bridal shower, it's my daughter's favorite food ever!

Japanese Chicken Salad

Salad:
1 head lettuce, shredded
1 bunch green onions, sliced
3-4 boneless, skinless chicken breasts cooked and shredded
1 oz pkg slivered almonds
3 Tbsp poppy seeds
1 small can LaChoy Chow Mein Noodles
Dressing:
1/2 c. oil
1/2 c. sugar
3 T. vinegar
3 tsp. Accent food enhancer
1 tsp salt
1 tsp pepper

Assemble salad in bowl.  Just before serving, whisk together dressing ingredients, pour on top, and toss.

Taco Salad

1 lb. ground beef- browned and drained
1 15oz. can Brooks Chili beans
1 head lettuce, torn
1 tomato, diced
1 onion, diced
1 cup shredded cheddar cheese
1 bag taco flavored Doritoes, crushed

Dressing:
3/4 cup sugar
3/4 cup oil
1 tsp. worcestershire sauce
1 TBS vinegar
1/2 cup ketchup
**Sometimes I use Western or Catalina bottled dressing instead of making the homemade version!!!!

Layer ingredients in bowl in order given, except Doritoes. Combine sauce ingredients in a jar; shake to combine. Just before serving, top with crushed Doritoes and sauce. mix well to coat.
gemmy612
by Group Admin on Aug. 5, 2007 at 10:41 AM
These are great for pot lucks, family get-togethers, or really any gathering :)  They keep well and taste great!

Broccoli-Cauliflower Toss

1 bunch broccoli
1/2 head cauliflower
1/2 red onion, chopped
8 slices bacon (optional)
1 c. shelled sunflower seeds
1 c. raisins

dressing:

1 c. mayonnaise
1/2 c. sugar
2 tbsp. vinegar

1 envelope Hidden Valley Ranch dressing mix

Cut broccoli and cauliflower into bite-size pieces. Chop red onion. Cook bacon until crisp, drain on paper towel. Crumble bacon. Combine first 6 ingredients in bowl. mix mayonnaise, dressing mix, sugar and vinegar together. Mix salad and dressing.

Pea Salad

1 (16-ounce) bag of frozen peas, thawed (3 cups)
Sliced green onions, to taste

For dressing:
1/2 cup sour cream
1 1/2 tablespoons white vinegar
2 teaspoons sugar
1/2 teaspoon dried dillweed or more if you like
Salt and pepper to taste
Bacon bits to taste
Shredded cheddar cheese to taste

Mix peas and onions. Mix dressing ingredients well and pour over peas and onions. Add bacon bits and shredded cheddar cheese right before serving.


Better than the Deli Linguini Salad

8 oz pkg. Linguini, cooked and drained
8 oz bottle Zesty Italian dressing
3.8 oz can sliced black olives, drained
1 tomato, chopped
1/2 green pepper, chopped
1/2 cucumber, chopped
3 green onions, sliced
3 Tbsp. Salad Supreme Seasoning

Combine pasta, dressing, and veggies.  Toss in seasoning; chill overnight.

*I sometimes throw in a small package of pepperoni and/or cubed cheese too!


Frito Corn Salad

1/2 cup chopped purple/red onion
1/2 cup chopped celery 2 cans Mexi Corn (or Fiesta Corn)
 2 cups fancy shredded cheddar cheese
3 T bottled Ranch dressing
1/2 cup mayonaise
1 pkg Chili-Cheese Fritos

Combine the first 4 ingredients in large bowl. Mix together the Ranch dressing and mayonaise. Stir in with the corn mixture. Coarsley crush the Fritos (I put them in a large plastic baggie and crush with my hands). Mix the Fritos in with the salad immediately before serving.


Tuna Pasta Salad

12 oz pkg rotini pasta, prepared and drained
1 c. mayonnaise
6 oz can tuna, drained
1 c. frozen peas, thawed
1/2 small onion, diced
salt and pepper to taste

Mix tuna, mayonnaise, and onion together until well combined.  Fold in peas and pasta.  Salt and pepper to taste; chill.
OPELOUSASANGEL
by on Aug. 8, 2007 at 8:27 PM
FRUITED FLORET SALAD!! MAKES 16 SERVINGS----------- TIP YOU MAKE UP YOUR FAV FRUITS AND VEGGIES IN THIS SALAD INSTEAD OF WHAT I HAVE. 4 CUPS FRESH BROCCOLI FLORETS (ABOUT 1 MEDUIM BUNCH) 2 CUPS FRESH CAULIFLWOER (ABOUT 1 MEDUIM HEAD) 6 LARGE CARROTS, CUT INTO 1/2 INCH SLICES 2 CUPS FROZEN PEAS, THAWED 3 CELERY RIBS, DICED 1/2 CUP SEEDLESS GREEN GRAPES 1/2 CUP SEEDLESS RED GRAPES 1/2 CUP CHOPPED ONION 1 CUP MAYO. 1/2 CUP MILK 2 TBSP. CIDER VINEGAR 1 TBSP. SUGAR 1/2 CUP SUNFLOWER KERNELS OR MIXED NUTS, OPITONAL IN A LARGE SERVING BOWL, TOSS THE BROCCOLI, CAULIFLOWER, CARROTS, PEAS, CELERY, GRAPES, AND ONION. IN A SMALL BOWL, WHISK THE MAYO., MILK, VINEGAR AND SUGAR; POUR OVER BROCCOLI MIXTURE AND TOSS TO COAT. SPRINKLE WITH SUNFLOWER KERNELS IF DESIRED.
OPELOUSASANGEL
by on Aug. 8, 2007 at 8:39 PM
TROPICAL FRUIT SALAD!! MAKES 16 TO 20 SERVINGS----- 2 LARGE BANANAS, CUT INTO 1/4 INCH SLICES 4 TSP. LEMON JUICE 2 LARGE CANTELOUPE MELONS, CUT INTO CUBES OR BALLS 5 CUPS CUBED FRESH PINEAPPLE 3 CUPS HALVED FRESH STRAWBERRIES 1 CUP HEAVY WHIPPING CREAM 1/2 CUP POWERDED SUGAR 1 TSP. RUM EXTRACT, OPTIONAL 1/2 CUP FLAKED COCONUT, TOASTED 2 TBSP. SLIVERED ALMONDS, TOASTED IN A 4 QUART SERVING BOWL, TOSS THE BANANAS AND LEMON JUICE. STIR IN THE CANTELOUPE, PINEAPPLE, AND STRAWBERRIES. IN A SMALL MIXING BOWL, BEAT CREAM TIL IT BEGINS TO THICKEN. ADD SUGAR AND EXTRACT IF DESIRED; BEAT TIL SOFT PEAKS FORM. SPOON OVER FRUIT. SPRINKLE WITH COCONUT AND ALMONDS. SERVE IMMEDIATELY.
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