Summer Garden Salad

 

Summer Garden Salad

Chop tomatoes and green peppers. Crush saltines and add Miracle Whip.

I usually use 2-3 tomatoes and 1 green pepper with about 1/2 sleeve of crackers and probably about 1/2 Miracle Whip.  This can be a main or side dish.  My mom used to make it and we now eat it for a main dish in the summertime when our garden produce is ripe!  Yummy!

Mandarin Orange Salad

 

Mandarin Orange Green Salad

This makes a large salad that even the kids loved!

Stir 3/4 C sliced or chopped almonds with 1/4 C sugar over medium heat till brown and sugar dissolves.  Set aside.

Combine 1 C diced celery, 1 head chopped Romaine lettuce, 1/2 head chopped iceberg lettuce and 3 whole chopped green onions in large salad bowl.

Dressing:  1/2 C oil, 1/4 C sugar, 1/4 C vinegar, 1 t salt, dash pepper and dash Tabasco.  Shake in a jar and refrigerate until ready to serve.

Toss salad with 2 cans drained Mandarin oranges, dressing and almonds and serve.

Frozen Fruit

This is fun and refreshing as well as healthy! Can be used as a salad or dessert. We used our home bottled fruit and had this often with Sunday dinner.

Combine:

1 quart pears, drained and chopped
1 quart peaches, drained and chopped
1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 T. lemon juice

Cover and freeze till slushy. Put in individual serving dishes and pour lemon-lime pop over top.

Waldorf Salad

Combine:

apple chunks
celery slices
raisins
Miracle Whip
1/2 t cinammon--optional

Aunt Lil's Layered Salad

From our Provo neighbor and dear friend, Janell Miller. This is also a hit at summer picnics!

Layer in a 9" x 13" pan or large glass salad bowl:

1 head lettuce, torn
1 package frozen peas, slightly thawed
1 onion, sliced and separated into rings
2 ribs chopped celery

Mix and pour over:

1 cup sour cream
2/3 cup sugar

Spread evenly with spatula and then pour over and spread:

1/2 cup mayonaise
3 T red wine vinegar

Top with grated Parmesan cheese.

Cover. Refrigerate 6 - 15 hours before serving.

Indian Summer Salad

Yet another easy, healthy salad!

Combine and chill:

1# grated carrots
1/2 cup crushed pineapple and juice
1/4 cup raisins or Craisins

Spinach Salad

This is a very good but not low-cal salad! Makes enough for a crowd--a large Tupperward bowl works well--and is always a crowd pleaser! To make it a little more elegant, use a glass salad bowl as it is layered. I used to make it for our annual July 4th picnics!

Layer:

1 bunch spinach--washed, dried, torn
1 head lettuce, torn
1 purple onion--sliced and separated
3/4 # sliced mushrooms
1# grated cheese
1# bacon--cooked, drained and crumbled

Dressing:

Blend in blender:

2/3 cup white vinegar
1 cup oil
2/3 cup sugar
1 green onions, chopped in 1" pieces, stems included
1 1/2 t salt
1 t yellow mustard
2 t celery seed

Sunshine Salad

Another easy, healthy salad that the kids can make and enjoy!

Combine:

1# grated carrots
a can drained Mandarin oranges
1 small can pineapple tidbits

Serve chilled.

Easy Fruit Salad

Mix the following with Cool-Whip:

1 -2 large apples, chopped
1 - 2 large oranges, chopped
1/2 - 1 can drained fruit cocktail
1/2 cup grated cheese
1/2 cup chopped walnuts

Hawaiin Fruit

A simple, fresh fruit salad that is good with Asian dishes. Easy for the kids to make! Our kids used to like making this with their meals for their "cook nights."

Combine:

2 cans drained Mandarin oranges and 2 cans drained pineapple tidbits. Top with browned coconut. Serve chilled.

Hummingbird Lady's Bean and Corn Salsa

We had a memorable night feeding hummingbirds at Pastor Corrinne Thul's beautiful home up Logan Canyon near 2nd Dam in 2010. And this was one of the hors d'oeuvres.

Combine:
2-16 oz. cans white beans
2-16 oz. cans black beans
2-16 oz. cans corn
2 cups salsa
2 chopped avocadoes.

Serve with corn chips.

Nancy and Bill's Green Salad

Toss:
Large bowl chopped romaine
1 yellow pepper, diced small
1 orange pepper, diced small
1 peeled cucumber, diced small
3 ribs celery, diced small
8 oz grape tomatoes, halved or quartered
2 grated carrots

With Paul Newman's Balsamic Vinaigrette.

Courtesy of Nancy and Bill Carr at our annual 4th of July picnic.

Suzie's Fruit Salad

Toss equal parts:
Red and green grapes, whole or halved
Chopped apples
Vanilla yoghurt (not necessarily equal parts)..


Quite elegant, actually!

From the kitchen of Suzanne Leale Gray

Cranberry Jell-o Salad

I'm trying to mimic Mom's salad, but not sure exactly how she makes it so I improvised a bit.  Let me know if it's close or what changes can be made....

Ingredients:

2-0.3 oz sugar-free raspberry jello packets
1-14 oz. can of whole berry cranberries
3 stalks celery, chopped
1/2 T lemon juice
1-6 oz. can crushed pineapple, undrained
1 medium Granny Smith apple, chopped
1/2 c. chopped walnuts

Directions:

When you chop the apple up, mix in with the lemon juice & pineapple to prevent discoloring.  Follow directions to make the jello - once the powder has dissolved, mix in the apples & pineapple and boil a few more minutes.  Mix in the cold water (from jello package) and remaining ingredients.  Pour all into a bowl and put in refrigerator to set.  Tastes best if done the night before.  Once it's set, stir it up and enjoy!
 

Ellen's Chinese Chicken Salad

Whisk together dressing:
2/3 c. oil
5 TBSP rice vinegar
3 TBSP white sugar
1 1/2 tsp. kosher salt
3/4 tsp. black pepper

Pour over 1/2 head of chopped cabbage, some diced green onions, 1 cup of frozen peas, and 1/2 package of smashed uncooked Ramen noodles (seasoning package not needed). Chill in fridge until ready to eat. Add in some leftover shreds from a cold Rotisserie chicken to make it a main dish on a sweltering summer's eve.

German Fruit Salad

1 small can pineapple chunks 

2 sliced bananas 

2 oranges 

1 c. raisins 

1/4 c. oatmeal (dry) 

1 pt. plain yogurt 

1/2 c. sugar 

2 diced apples 

strawberries (opt) 

1 c. walnut halves 

  Combine all ingredients.

Waldorf Salad

2 c. diced unpared apples
1 c. diced celery
1/3 c. coarsely chopped nuts
1 c. raisins
1/2 c. mayonnaise


Combine and toss. Serves 4-6.

Chicken Pasta Salad

Credited to Alberta Hall, this is fabulous for gatherings and potlucks.

Cook and cube:
4 boneless chicken breasts

Cook and drain:
2 pkgs (12-oz each) multi color corkscrew pasta

Slice:
2 c. red and green grapes

Chop:
2 c. celery

Add:
1/2 - 1 c. slivered almonds
Season all (to taste)

Combine all with
1 16-oz. bottle of Hidden Valley coleslaw salad dressing

Chill.