Mix in bowl:
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Chinese Coleslaw
Combine in LARGE bowl:
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
French Dressing
I use this for my summer taco salads-it's like catalina or french dressing:
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
Oriental Dressing
This is Elaine Fuller's recipe. It's like Applebee's Oriental dressing.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
Tomatillo Dressing
This is Heidi's recipe:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
Poppy Seed Dressing
This is Heather Stevenson's recipe:
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
No measuring Potato Salad
Red potatoes - quartered and boiled - with skin on
Hard boiled eggs
green & yellow bell pepper
Red onion
Mayo
Miracle Whip
Yellow Mustard
Pickle relish
Black Pepper
Sweet basil
After spuds are done, drain & cut into bite-sized chunks. Sprinkle pepper & pour liberal amount of Wishbone Italian salad dressing, stir to coat all the potatoes. Let cool in fridge in covered bowl. Once cooled, add chopped up hard boiled eggs, (don’t be stingy with these) chopped onion and peppers. (Can add chopped celery if desired) In separate bowl mix Mayo, Miracle Whip, mustard and pickle relish - to taste. (I use more Mayo than Miracle Whip and I'm not stingy with the mustard either.) Dump this mixture onto potatoes and egg mixture, stir well and run the spoon over it to level * Slice a few hard boiled eggs and place on top of salad, sprinkle light amount seasoned salt, or paprika. Cover and replace to fridge until ready to eat. ** I didn’t measure anything, but can tell you I used 6 medium potatoes and 7 eggs; it fed 8 of us with small amount left over. The kids wanted this recipe. . . . here it is!
Hard boiled eggs
green & yellow bell pepper
Red onion
Mayo
Miracle Whip
Yellow Mustard
Pickle relish
Black Pepper
Sweet basil
After spuds are done, drain & cut into bite-sized chunks. Sprinkle pepper & pour liberal amount of Wishbone Italian salad dressing, stir to coat all the potatoes. Let cool in fridge in covered bowl. Once cooled, add chopped up hard boiled eggs, (don’t be stingy with these) chopped onion and peppers. (Can add chopped celery if desired) In separate bowl mix Mayo, Miracle Whip, mustard and pickle relish - to taste. (I use more Mayo than Miracle Whip and I'm not stingy with the mustard either.) Dump this mixture onto potatoes and egg mixture, stir well and run the spoon over it to level * Slice a few hard boiled eggs and place on top of salad, sprinkle light amount seasoned salt, or paprika. Cover and replace to fridge until ready to eat. ** I didn’t measure anything, but can tell you I used 6 medium potatoes and 7 eggs; it fed 8 of us with small amount left over. The kids wanted this recipe. . . . here it is!
BOW TIE CHICKEN PASTA
I usually make this for potlucks....
Cook the Bowtie Pasta, drain and then cool down with cold water
What you need:
Bowtie pasta
Chicken ( I usually use Swanson Canned Chicken)
Crasins
Sliced Almonds
Briannas Poppy Seed Dressing
Cook the Bowtie Pasta, drain and then cool down with cold water Put Pasta in a separate bowl, and add the poppy seed dressing
Then add the shredded chicken, sliced almonds, and Craisins.
Then add the shredded chicken, sliced almonds, and Craisins.
Then just refrigerate salad. (Best served cold)
Other options: add green onions, or use red grapes sliced (add what you want) , I even made it once with pasta, chicken, sliced strawberries & blueberries and the dressing.
Other options: add green onions, or use red grapes sliced (add what you want) , I even made it once with pasta, chicken, sliced strawberries & blueberries and the dressing.
CHOPPED SALAD (CA Pizza Kitchen recipe)
Dressing: whisk together ingredients and chill for an hour
2 tsp minced fresh garlic
4 tsp minced fresh green onions
4 Tbls Dijon mustard
3 tsp dried oregano
4 tsp dried parsley
1 tsp ground black pepper
½ tsp kosher salt
½ cup red wine vinegar
2 2/3 cups mild pure olive oil
6 Tbls grated parmesan cheese
Salad: toss together and chill
1 head iceberg lettuce, chopped into 1/8th inch strips
1 head romaine lettuce, chopped into 1/8th inch strips
24 leaves basil, chopped into fine strips
6 cups shredded mozzarella cheese
2 cups garbanzo beans
8 cups ripe tomatoes, seeded and diced
6 cups turkey breast, diced
1 cup salami, cut into thin strips
4 Tbls green onions, chopped
Just before serving, toss dressing with salad.
2 tsp minced fresh garlic
4 tsp minced fresh green onions
4 Tbls Dijon mustard
3 tsp dried oregano
4 tsp dried parsley
1 tsp ground black pepper
½ tsp kosher salt
½ cup red wine vinegar
2 2/3 cups mild pure olive oil
6 Tbls grated parmesan cheese
Salad: toss together and chill
1 head iceberg lettuce, chopped into 1/8th inch strips
1 head romaine lettuce, chopped into 1/8th inch strips
24 leaves basil, chopped into fine strips
6 cups shredded mozzarella cheese
2 cups garbanzo beans
8 cups ripe tomatoes, seeded and diced
6 cups turkey breast, diced
1 cup salami, cut into thin strips
4 Tbls green onions, chopped
Just before serving, toss dressing with salad.
PRETZEL SALAD
1st layer
3/4 cup margarine, melted in 9 x 13 glass pan
2 cups pretzels, crushed
2 Tbs. sugar
Mix pretzels with sugar and sprinkle over melted margarine.
Bake at 425 degrees for 5 minutes.
2nd layer
8 oz. cream cheese, softened
1 cup sugar
1 sm. can crushed pineapple, drained
1 carton Cool Whip (9 oz. size)
Mix and spread over pretzel crust.
3rd layer
6 oz. pkg. Jell-O, raspberry or strawberry flavor
1 cup hot water
1 cup cold water
2 pkg. frozen fruit (raspberries or strawberries)
Dissolve Jell-o in hot water. Add cold water and stir to mix. Add frozen fruit. Pour carefully over 2nd layer. Chill to set.
Joan's Pineapple Salad
1 can pineapple chunks
2 apples, diced (leave peel on)
2 cups marshmallows
1/2 cup nuts, chopped (optional)
1/2 pint whipping cream, whipped (or use 1 tub of Cool Whip)
2 Tbs. sugar (for whipping cream)
1/2 cup sugar
1 Tbs. flour
2 eggs, beaten
Pinch salt
Drain juice from pineapple chunks. Heat the juice and add 1/2 cup sugar, flour, salt, & eggs. Cook until thick. Cool. Add whipped cream (or Cool Whip) to which 2 Tbs. of sugar has been added. Pour mixture over fruit and nuts. Let stand in cold place 1/2 hour. Variations - add mandarin oranges, bananas, seedless grapes, maraschino cherries, or use your imagination.
2 apples, diced (leave peel on)
2 cups marshmallows
1/2 cup nuts, chopped (optional)
1/2 pint whipping cream, whipped (or use 1 tub of Cool Whip)
2 Tbs. sugar (for whipping cream)
1/2 cup sugar
1 Tbs. flour
2 eggs, beaten
Pinch salt
Drain juice from pineapple chunks. Heat the juice and add 1/2 cup sugar, flour, salt, & eggs. Cook until thick. Cool. Add whipped cream (or Cool Whip) to which 2 Tbs. of sugar has been added. Pour mixture over fruit and nuts. Let stand in cold place 1/2 hour. Variations - add mandarin oranges, bananas, seedless grapes, maraschino cherries, or use your imagination.
Subscribe to:
Posts (Atom)