The Salads
7 LAYER SALAD Relief Society
St Paul 2nd Ward
1 head lettuce
1 cup celery
4 hard cooked eggs
1 10 oz pkg frozen peas
1/2 cup gr. pepper, chopped
1/2 cup onions, chopped
2 cups mayonnaise
4 ox grated cheddar cheese
1/3 cup grated parmesan cheese
8 strips bacon, fried crisp, crumbled
In a large lovely glass bowl, layer ingredients in order given. Cover with plastic wrap and refrigerate for 8-12 hours.
CRANBERRY SALAD from Irene Lawler
1 bag-16 oz fresh cranberries
1-14 oz can crushed pineapple, very well drained
3/4-1 cup sugar
Approximately 1 cup whipped cream or Cool Whip
Slice cranberries in food processor, add sugar and mix; drain pineapple well; add to cranberries. This can be prepared ahead of time. Fold whipped cream into cranberry mixture close to serving time. Place walnut or pecan halves over the top with small sprigs of parsley around edge for a festive touch.
STAINED GLASS SALAD from Judy Koski
1 - 3 oz pkg each orange, cherry and lime jello
Add: 1 cup boiling water to each
1/2 cup cold water to each
Put in separate 8 inch square pans and set.
Then dissolve 1 pkg lemon jello in 1 cup boiling water.
Add: 1/4 cup sugar
1/2 cup chilled pineapple juice.
Let firm till thick. Then add 12 oz Cool Whip.
Cut set jello into cubes and fold gently into lemon mixture.
Put in large bowl and chill and set.
CUCUMBER/SOUR CREAM SALAD
1 TBSP sugar
1 1/2 tsp salt
1 cup sour cream
3 TBSP grated onions
2 TBSP white vinegar or lemon juice
4 1/2 cup thinly sliced peeled cucumbers (6 med)
Mix and refrigerate.
TUNA CRUNCH SALAD from Irene Lawler
2 - 7 oz cans tuna
2 apples, cubed
2 tsp lemon juice
2 cups pineapple chunks
2 tsp chopped onion
1 can mandarin oranges
4 sliced radishes
2/3 cup mayonnaise
4 celery stocks, sliced
1/2 cup slivered almonds
1 can shoestring potatoes
Sprinkle tuna with lemon juice. Add vegies, fruits, nuts. Fold in mayo. Add potatoes Just before serving. Serves 12. Substitute chicken for delicious difference.
JUST PLAIN TUNA SALAD from Grandma Finn
1 can tuna, drained
1 can peas, drained
1 pkg pasta rings or shells (I prefer rings)
cooked according to directions.
About 1 - 1 1/2 cup Miracle Whip salad dressing
salt and pepper to taste
celery, chopped fine
onion, chopped fine
Mix all together well and then chill for at least an hour before serving.
FRUIT SALAD
7 oz macaroni
Dressing: 2 TBSP pineapple juice
1/2 cup mayonnaise
1/2 cup sour cream
1 apple diced
1 can pineapple tidbits
1 can 11 oz mandrin oranges
1 cup grapes
Mix together and chill.
TRADITIONAL FRUIT SALAD from Grandma Vera
apples, diced
bananas, chopped
grapes, sliced
maraschino cherries
fruit cocktail, well drained
mini marshmallows
(any fruit of your choice)
Real whipping cream, whipped.
Fold all together, and chill for a short time.
We always serve this with our holiday turkey or ham dinners.
TACO SALAD from Jeannie Vaneps
Browned ground beef, as much as you like
3-4 tomatoes, chopped
onion, chopped
1 head of lettuce
8 oz cheddar cheese, grated
olives (opt)
Dressing: 1 8 oz bottle Western dressing
1 8 oz bottle taco sauce
Large bag of taco chips
Add dressing and chips just before serving or on the side.
KOZLAK'S WILD RICE SALAD from Liz Loberg
1 cup wild rice
1 tsp or less red pepper
3 cups chicken bouillon
3 stacks celery, chopped
1 1/2- 2 cups cooked chicken, cut up
1 cup mayonnaise
1 bunch green onions, chopped
season to taste
1/4 green pepper
Cook rice in bouillon until done (abt 30-40 min) Drain and cool.
Add chicken, vegetables and mayo. Mix and season to taste.
RIGATONI SALAD from Jan Mroz
ORANGE FRUIT SALAD from Jane Schable
ORANGE SALAD
PINEAPPLE PLUS SALAD from Gidget Brooks
CREAMY CABBAGE SLAW from Joy Wang
ZIPPY WALDORF SALAD
LEMON BANANA SALAD from Bonnie Mellak
SALSA from Kathy Sandas
SPAGHETTI SALAD from Marie Ober
COLE SLAW TO FREEZE from Grandma Vera
1 head cabbage, chopped
SPRING STRAWBERRY SPINACH SALAD from Irene Lawler
CHERRY SALAD (OR PINK SALAD)from June Hancock
REFRIGERATOR PICKLES from Diane Houser
DILLY BEANS (PICKLES)from Marilyn Gordhamer
COLE SLAW DRESSING
FRUIT PIZZA
LOW CALORIE ENERGY BOOSTER FRUIT GAZPACHO
BYERLY’S TACO SALAD
TACO SALAD
ORIENTAL SALAD
SHRIMP SALAD
SEAFOOD SALAD
BROCCOLI BACON SALAD
BROCCOLI SALAD
CAULIFLOWER SALAD
SALAD SUPREME
SESAME SEED SALAD
PESTO PASTA
ANTIPASTO SALAD
SUPREME PASTA SALAD
WESTERN PASTA SALAD
WILD RICE WALDORF SALAD
CARROT RAISIN SALAD
ONION AND ORANGE SALAD
SNICKER SALAD
MANDARIN SALAD
MANDARIN ORANGE/ALMOND SALAD
FRUIT SALAD
FRUIT SALAD
COOKIE MONSTER SALAD
CHERRY SALAD SUPREME
GARLIC OIL
1 box cooked (1#) Rotini (vegetable)
1 tub cherry tomatoes, whole
3/4 bunch raw cauliflower, chopped
1 bunch raw broccoli, chopped
1 can black olives
3-4 green onions, tops and all, chopped
16 oz bottle Zesty Italian Dressing
4 TBSP dill weed
1 tsp dry mustard
1/2 tsp pepper
1/2 tsp garlic salt
Combine dressing and seasoning. Add other ingredients, marinade. Refrigerate overnight.
1 pkg Orange jello (reg size)
2 pkg tapioca pudding(reg size)
3 cups boiling water
Dissolve above and let set in refrigerator. Fold in 1 large carton Cool Whip and 2 cans drained mandarin oranges. Chill again until firm and it is ready to serve. Serves 10.
1 carton cottage cheese
1 can mandarin oranges
1 pkg orange jello
1 can pineapple tidbits
cool whip
Mix together and chill.
1 pkg lime jello (small)
1 small can crushed pineapple
1/3 cup sugar
1 cup small cottage cheese
1/2 pint whipped whipping cream
1/3 cup Miracle Whip
1/3 cup chopped nuts
1 cup pineapple juice
Dissolve jello in 1 cup hot water; add 1/2 cup cold water and 1 cup pineapple juice and also crushed pineapple and 1/3 cup sugar. Put in top fridge until slightly jelled. Take out and add 1 cup small cottage cheese, 1/2 pt whipped cream, miracle whip, nuts. Stir and put into fridge.
1 med head cabbage(approx 6 cups shredded)
1/2 cup sliced green onions
1 cup salad dressing
2 TBSP vinegar
2 TBSP celery seed
1 tsp salt, and a little pepper
sugar
In serving bowl, combine cabbage and onion. In small bowl, combine salad dressing, sugar, vinegar, etc. Stir till sugar is dissolved and ingredients is well blended. Toss on salad.
3 med apples, cored and chopped
1/2 cup chopped celery
1/2 cup apple yogurt
1/3 cup seeded halved red grapes
1/4 cup chopped walnuts
Combine all ingredients. Cover. Chill 2-3 hours. Makes 8 servings.
1 pkg vanilla pudding
1 cup boiling water
1 pkg lemon jello
1/2 pint whip cream, whipped
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup mini marshmallows
1-2 sliced bananas
Cook pudding with milk; cool. Dissolve jello in water (1 cup boiling) cool. Combine all and cool. Really Great!!!
4 med tomatoes
1/2 cup onions
1/2 celery
1/4 cup green pepper
Chop all vegetables very fine.
1 tsp crushed coriander seed
2 TBSP red wine vinegar
1 tsp salt
dash pepper
1/4 cup salad oil
1 tsp mustard seed
Mix above and chill for 8 hours or overnight. Serve with Plain Taco chips.
1 1/2 lbs cooked and drained spaghetti
1 large cucumber, cut up
2 tomatoes, cut up
1 green pepper, cut up
1 onion, chopped
Mix above ingredients. Add 1 small bottle of Italian dressing, a sprinkle of paprika for color and 2 tsp Salad Supreme (or to taste)
1 tsp salt
Mix and let stand 1 hour.
Drain and add:
3 pieces celery, chopped fine
1/2 green pepper
1 small onion
1 grated carrot
Dressing: 1/2 cup water, 2 cups sugar, 1 cup wh. vinegar, 1 tsp celery seed. Boil dressing 1 min. cool. Mix with vegies, let stand about 20 mins. then put in containers and freeze.
1 large bunch spinach
10 large firm strawberries
1 sweet onion, sliced thinly, separated into rings
DRESSING: 1/2 cup sugar
1/3 cup white vinegar
1 tsp salt
1 cup vegetable oil
1 tsp dry mustard
1 TBSP (rounded) poppy seeds
Wash, drain and tear spinach into serving size pieces. Place in large salad bowl. Chill. Slice strawberries in half (may also leave whole if desired). Set aside. Mix dressing ingredients (except poppy seeds) together in blender. Stir in poppy seeds. Just before serving, mix. dressing with spinach and reserved strawberries.
Serves 4-5.
1 large Cool Whip (12 or 16 oz)
15 oz can sweetened condensed milk
Mix together well
Add: 1 lrg can crushed pineapple,well drained
1 can cherry pie filling
1 bag mini marshmallows
Mix and cool overnight
2 cups sugar
1 cup onions, sliced
1 cup vinegar
cucumbers, piled and sliced
1 T salt
1 tsp dillweed
Pour salt over cucumbers and onions and let stand 1 hour. Bring vinegar and sugar to a boil till sugar dissolves. Pour over cucumbers and refrigerate.
Whole Quart Jars
1 clove garlic per jar
1 head of dill
1 Pack whole green beans in jars and pack tight in jar
*Bring to boil:
2 1/2 Cups White Vinegar
2 1/2 Cups water
1/4 cup canning salt
1/2 tsp cayenne pepper
Pour over beans, dill, and garlic. Leave 1/4" headspace. Seal and water bath for 10 minutes. Let stand in hot water to cool or out of water away from a draft
1/3 cup sugar
4 tsp salad oil
1 tsp vinegar
1/3 cup Miracle Whip salad dressing
1/4 tsp salt
MIX VERY WELL! Until creamy and almost opaque. Pour over 1 pound cup-up cabbage, 1 grated carrot and 1/4 onion, chopped fine. Or I use 1 - 1 1/2 pkg cole slaw mixture.(Dole)
CRUST: 1/2 cup butter
or 18 oz tube of white cookie dough)
1 cup flour
baked according to directions.
1/4 cup powdered sugar
Mix and put in 9x13 greased pan. Bake 350 degrees for 7-15 minutes.
FILLING: 8 oz cream cheese
1 tsp vanilla
1/2 cup white sugar
Cream together and spread over cooled crust.
FRUIT: Place fruit on top---Pineapple chunks,
bananas, kiwi, strawberries, etc.
OPTIONAL: Boil fruit juice from pineapple can
1/2 cup sugar
2 T cornstarch
1 tsp lemon juice
Cool and pour over fruit. Refrigerate
1 sm orange, peeled & cut
1 c seedless grapes, halved
¾ c fresh blueberries
½ c pineapple, diced
½ c strawberries, diced
1 c apple juice
½ orange juice
black pepper
Combine fruits and juices in medium bowl. Divide into 6 servings. Sprinkle with pepper.
Toppings:
Filling:
2 ripe tomatoes,diced
2 lbs ground beef
12 oz shredded cheddar cheese
2 cloves garlic, crushed
8 gr. Onions, w/tops, sliced
2 (4 oz) cans gr. Chilies, chopped
lettuce, shredded
2 (1 lb) cans tomatoes, undrained
1 6 oz carton frozen avocado dip
2 tsp salt
1 can ripe olives, sliced
¼ tsp pepper
sour cream
17 oz Corn Chips
Prepare topping ingredients, store in separate bowls. For filling, brown gr. Beef and drain, then add garlic, chilies, tomatoes, salt and pepper. Simmer 30 minutes. To serve, place corn chips onto individual plates, spoon on beef mixture then add toppings.
1 can kidney beans
1 lg bottle western dressing
3 tomatoes, diced
¼ head lettuce, broken up in pieces
1 ½ lb ground beef, browned
1 lg shredded cheddar cheese
1 bag Doritos, crunched
Cook gr beef. Put all ingredients in a big bowl except Doritos. Stir and then add chips and toss.
1 pkg broccoli
slaw
¼ c vegetable oil
2 pkg Ramen noodles
celery seeds
1 bunch green onions
water
sunflower seeds
peanuts or cashews
½ c sugar
1/3 c vinegar
Combine sugar and vinegar. Stir until dissolved. Add oil, chicken seasoning from Ramen noodles
and water to taste (about ¼ cup). Pour over all other ingredients.
2 cans broken shrimp
1 c peas, drained
4 hard-boiled eggs, sliced
2/3 c salad dressing
1 c uncooked macaroni,cooked
1/3 c sour cream
1 c celery, chopped
salt & pepper
1 c green pepper, chopped
1 c onions, chopped
Mix all together and serve.
3 pkg Loius Kemp crab legs
Dressing:
Spiral pasta (1 lb)
1 c Miracle Whip
¼ c green pepper, chopped
1/3 c sugar
¾ c chopped celery
¼ c vinegar
½ c diced cucumbers
1 tsp salt
½ c onions, chopped
1 tsp pepper
sm jar pimentos
Mix together and serve.
1 bunch broccoli
Dressing:
1 bunch green onions w/tops
½ c Miracle Whip
2/3 c cheddar cheese, shredded
2 T sugar
1/3 c bacon bits
1 T cider vinegar
Cut broccoli in small pieces, chop onions w/tops. Add bacon. Mix dressing and pour over veggie mixture.
1 head fresh broccoli
Dressing:
½ c chopped onions
¾ c real mayonaise
1 lb bacon, cooked and cut up
¼ c sugar
½ c sunflower seeds
2 T vinegar
½ c raisins
Chop veggies into bite size pieces. Cook bacon and crumble. Mix all together. Mix dressing separately and pour over salad.
1 head cauliflower, broken small
Dressing:
3 c cabbage, cut coarse
2 c real mayonaise
1 lg onion, diced
1/3 c parmesan cheese
1 lb bacon, cooked and broken
1/3 c sugar
Make ahead at least 6 hours. Toss just before serving.
2 lb bite size pasta
1 sm head broccoli & cauliflower
roma tomatoes
black olives
8 + oz sliced pepperoni
1 small bottle Italian Dressing
1 jar Prego
1 bottle Salad Supreme seasoning
(or 1-2 pkg dry spaghetti mix + 1 heaping T sesame seeds)
Parmesan &/or Romano cheese
Cook pasta to firm doneness as marinating will soften pasta. Break cleaned broccoli & cauliflower into bite sized peices. Clean, core, deseed and cut tomatoes. Quarter pepperoni. Mix all ingredients in large bowl and marinate in refrigerator for a few hours or overnight. Serve.
1 lg bag cole slaw mix
3 gr onions, chopped
sm pkg sliced almonds, toasted
3 T sesame seeds
1 pkg oriental ramen noodles
½ c oil
2 T sugar
Toast almonds & sesame seeds together ahead of time. Mix the cole slaw and onions. Just before serving, put together the uncooked ramen noodles broken into pieces into the salad. Mix the seasoning packet with the oil and sugar, pour over rest, toss, serve.
your choice of pasta
Pesto:
Vegetables (Pick your favorites)
Red, Green &/or Yellow peppers
onions
garlic
mushrooms
Sauté’ veggies in olive oil, cook pasta, then toss with pesto or serve pasta with vegetables on top.
Sauce: 1 c oil
1 whole cauliflower
½ c frozen peas
½ c vinegar
½ c celery
1 can tuna
1 ½ tsp salt
½ c carrots
1 c stuffed olives
pepper
½ bottle cocktail onions
1 c black olives
1 garlic clove
½ c green pepper
1 sm btle mushroom caps
½ c tomato sauce
½ c green beans
Combine first 6 ingredients and boil 10 minutes. Combine cut up cauliflower, celery and carrots. Cook slightly and cool. Combine with remaining ingredients, pour sauce over and refrigerate at least 3 days before serving. Keeps for two weeks in refrigerator. Toss once a day.
1 lb cooked pasta
8 oz Italian dressing
4 T Salad Supreme
Assortment of chopped mix vegetables.
Combine all together and chill.
2 lbs egg or spiral noodles
1 lb ham
2 green peppers
6 green onions
16 oz bottle Western or French dressing
12 oz can mushrooms (optional)
Cook pasta according to directions. Drain and cool. Dice ham, gr peppers & onions. Combine together in bowl and add dressing. Mix completely.
2 c cooked wild rice
2 lg red apple, diced not peeled
1 T lemon juice
2 t brown sugar
2 stalks celery, sliced thin
½ c plain yogurt
¼ c real mayonnaise
Toss apples with lemon juice and brown sugar. Stir in celery and rice. Blend mayo and yogurt. Add to salad, mix well and chill. Add pecans or almonds if desires.
2 c shredded carrots
½ c raisins
1/3 c mayonnaise
In medium bowl, combine all ingredients, mix well, refrigerate. Makes 3 (½ c) servings.
1 lg sweet onion (Vidalia) sliced thin
2 lg oranges, peeled and sliced
Dressing:
¼ c extra virgin olive oil
1 T lemon juice
1 T orange juice
1/8 tsp oregano
¼ tsp salt
Lettuces, mixed varieties
Carefully place onion and orange slices in a glass bowl, being careful to keep onion slices in tact. In a glass measuring cup, combine dressing ingredients and then pour over onion & orange slices. Marinate for 15 minutes. Prepare 2 salad plates with a bed of mixed lettuces. Alternate onion and orange slices on the lettuce, begin and end with orange. Sprinkle with 1 T sliced black olives on each salad, then grind a bit of fresh black pepper over each salad.
4-6 apples
2-3 bananas, sliced
3-4 snicker candy bars
1 lg cool whip
Wash and cut up apples in bite sized pieces, leave skin on. Cut up Snicker bar also in bite size pieces. Mix all together.
Dressing:
Salad:
½ tsp salt
½ c sliced almonds
2 T sugar
1 T + 1 tsp sugar
2 T vinegar
¼ head lettuce
½ c salad oil
1 bunch romaine lettuce
1 T snipped parsley
1 c chopped celery
2 green onions, thinly sliced
1 can mandarin oranges
Shake dressing ingredients in a tightly covered jar. Refrigerate. Cook almonds and sugar over low heat stirring constantly, until sugar is melted and almonds are coated. Cool almonds and break apart. Tear lettuce and romaine into bite size pieces. Place greens in plastic bag. Add to it celery and onions. Secure bag and refrigerate. Minutes before serving pour dressing into bag, add mandarin oranges and almonds. Shake bag will so greens and oranges are well coated. Salad is ready to serve. Enjoy!
1 iceberg lettuce
Dressing:
1 sm can mandarin oranges
¼ c oil
6 green onions
2 T balsamic vinegar
½ c celery, diced
2 T sugar
2 T parsley flakes
½ c tsp salt
½ c almond slivers
3 dash Tabasco Sauce
Put almonds in baking dish with melted butter. Sprinkle with sugar and bake at 250 until golden brown. Set aside.
Cut up ½ of lettuce, put in bowl. Slice 3 onions over top, then ½ celery. Drain oranges and scatter ½ over lettuce and ½ parsley and ½ almonds over top. Repeat the process starting with lettuce and continuing in same order again. Mix dressing separately and refrigerate until just before serving, then stir and pour over salad.
1 can pineapple tidbits
2 cans mandarin oranges
1 c buttermilk
1 pkg Vanilla Instant Pudding
1 12 oz Cool Whip
2 lg bananas
8 Oreo Cookies, broken up (not smashed)
Drain pineapple and oranges. Mix together slightly the buttermilk and pudding mix then add Cool whip, fold together and then add fruit & mix. Before serving add bananas cut up and cookies.
1 pkg vanilla instant pudding
1 pkg butter pecan instant pudding
2 c buttermilk
12 oz cool whip
1 can mandarin oranges (drained)
1 can pineapple (undrained)
2 cans fruit cocktail or
chunky fruits (drained)
bananas (optional)
nuts(optional)
Mix together puddings, buttermilk and then fold in cool whip. Add fruit and mix. This salad keeps well in refrigerator for quite a while.
1 c buttermilk
1 pkg vanilla instant pudding
14 chocolate stripe cookies, crushed
set aside ¼ c crumbs
1 sm can crushed pineapple, drained
1 sm can mandarin oranges, drained
12 oz cool whip
Mix buttermilk and pudding. Then add fruit, ¾ c cookie crumbs and cool whip, mix until blended. Sprinkle with reserved cookie crumbs. Refrigerate 1-2 hours before serving.
1 - 3 oz pkg raspberry jello
1 - 3 oz pkg lemon jello
1/3 c Miracle Whip
½ c heavy cream
2 T crushed walnuts
1 - 21 oz can cherry pie filling
1 - 3 oz pkg cream cheese
1 c crushed pineapple
Dissolve raspberry Jello in one cup boiling water. Stir in pie filling. Turn into 9x9 inch baking pan/dish. Chill until set.
Dissolve lemon jello in one cup boiling water. Chill until partially set. Set cream cheese and gradually add the Miracle Whip and lemon Jello until smooth. Stir in UNDRAINED pineapple. Whip one-half cup cream. Fold into lemon mixture. Spread atop cherry Jello mixture. Top with crushed nuts. (double this recipe for a 9x13 in pan)
5 large garlic cloves, peeled
1 cup olive oil
Smash garlic cloves with wide part of a french knife to permit more flavor to penetrate oil. Put garlic into a clean glass jar. Pour oil into jar and cover. Refrigerate. Use within 2 weeks. Make 2 days before using. Brush food with oil and marinate 3 hours or overnight. Sprinkle with course salt and fresh pepper. Great for meats or poultry, salads, pasta.
