Salad Index
Funeral Salad .................................................. 5
1
11 Layer Jello.................................................. 3
G
Green Jello and Cottage Cheese Salad .......... 6
B
Berry Mandarin Tossed Salad......................... 8
Bow Tie Pasta Salad ....................................... 6
O
Orange Jello .................................................... 3
C
P
Chinese Chicken Salad ................................... 9
Coleslaw ......................................................... 7
Cookie Salad................................................... 5
Pasta Spinach Salad ....................................... 4
F
Sesame Chicken Salad ................................... 9
Seven Layer Salad ........................................ 10
Spinach Craisen Salad .................................... 4
Springtime Pea Salad.................................... 11
Sweet Macaroni Salad .................................... 7
Frozen Fruit Salad .......................................... 2
Frozen Raspberry Salad ................................. 2
Fruit Salad....................................................... 5
S
Salad - 1
Frozen Fruit Salad
Gloria Weitzeil
2 cups sour cream
¾ cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice
few drops red fool coloring
can mandarin oranges, drained
1 can fruit cocktail, drained
1 small bottle maraschino cherries, drained, cut in half
2 bananas, cut in small pieces
Combine sour cream, sugar, salt, lemon juice and food coloring.
Stir gently, do not beat. Fold in all of the fruit.
Place baking cups in muffin tins. Spoon the salad into the baking cups and freeze.
Set out 10 minutes before serving.
You can put the salad into an 8x8 pan and freeze. Set the pan out 10 minutes before serving so you
can pre-cut the salad into squares.
Frozen Raspberry Salad
8 ounce package cream cheese
½ cup sugar
1 small can crushed pineapple (drained)
10 ounce package frozen raspberries
4 bananas, cubed
8 ounces cool whip
Mix cream cheese and sugar together. Mix in other ingredients and fold in cool whip.
Put in 9x13 inch pan and freeze
Serves 10-12
Salad - 2
11 Layer Jello
1 small package of red, green and orange jello
3 small packages lemon jello
1 8 ounce package cream cheese, softened
In four separate bowls:
Dissolve the red jello in ¾ cup boiling water. Add ¾ cup cold water.
Dissolve green jello in ¾ cup boiling water. Add ¾ cup cold water.
Dissolve orange jello in ¾ cup boiling water. Add ¾ cup cold water.
Dissolve lemon jello in 2 ¼ cup boiling water. Beat in cream cheese. Add 2 ¼ cup cold water..
Pour into a 9x13 inch pan in the following order:
¾ cup green jello - let set for 20 minutes in the fridge
1 cup plus 2 tablespoons lemon jello - let set for 20 minutes in the fridge
¾ cup orange jello - let set for 20 minutes in the fridge
1 cup plus 2 tablespoons lemon jello - let set for 20 minutes in the fridge
¾ cup red jello - let set for 20 minutes in the fridge
1 cup plus 2 tablespoons lemon jello - let set for 20 minutes in the fridge
¾ cup green jello - let set for 20 minutes in the fridge
1 cup plus 2 tablespoons lemon jello - let set for 20 minutes in the fridge
¾ cup orange jello - let set for 20 minutes in the fridge
1 cup plus 2 tablespoons lemon jello - let set for 20 minutes in the fridge
¾ cup red jello - let set for 20 minutes in the fridge
(Make certain gelatin is in liquid form when you add each layer. If it is slightly jellied, melt until in
liquid form again.)
Orange Jello
Susan Weitzeil
1 large package lemon pudding (not instant)
1 large package orange jello
cool whip
mandarin oranges
Cook lemon pudding according to the package – let it cool down.
Dissolve orange jello in 2 cups of boiling water. Add 1 cup of cold water, mixing well.
Combine the cooled pudding with the jello, pour into a 9x13 pan, refrigerate until set.
Top with cool whip. Add mandarin oranges on top of the cool whip for decorations.
Salad - 3
Pasta Spinach Salad
6 ounces rigatoni pasta
2 medium tomatoes, seeded, chopped
1/2 cup feta cheese, crumbled
1/3 cup Italian dressing
1/2 can black olives, sliced
6 cups fresh spinach, torn into bite size pieces
½ cup sliced green onion – optional
Cook pasta according to directions, drain.
In a bowl, combine pasta, tomatoes, feta cheese, olives and Italian dressing.
Toss gently to coat. Cover and chill.
Add spinach just before serving.
Serves 8
Spinach Craisen Salad
1 bag spinach
1 cup craisens
½ cup slivered almonds
red apples
Brianna’s Honey Mustard Dressing or:
1 cup olive oil
½ cup balsamic vinegar
½ cup honey
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 tablespoon poppy seeds
Mix together and toss over salad
In a large bowl, combine spinach, craisens, almonds and apples. Just before serving, toss with
honey mustard dressing.
Salad - 4
Cookie Salad
Julie Skidmore
Mix together:
2 cups buttermilk
2 3 ounce packages vanilla instant pudding
Add:
16 ounces cool whip
2 cans mandarin oranges
1 large can crushed pineapple
Fold in 1 package Keebler fudge striped cookies, crushed (saving a few for garnish on top)
Refrigerate. Just before serving add whole cookies for garnish.
Fruit Salad
2 small boxes instant vanilla pudding
2 cups milk
1 cup butter milk
8 ounce cool whip
Fruits - apples, bananas, grapes, etc…
Mix pudding and milk. Add buttermilk and cool whip. Add fruits. Serve.
Funeral Salad
Phyllis Skidmore
32 ounces strawberry yogart
16 ounces cool whip
2 15 ounces fruit cocktail, drained
2 bananas, cut up
1 bag colored marshmallows
bananas to taste.
Mix altogether and serve.
Salad - 5
Green Jello and Cottage Cheese Salad
1 small package green jello
1 small container cottage cheese
8 ounce cool whip
1 can fruit cocktail, drained
1 can mandarin oranges, drained
Mix jello with cool whip. Fold in cottage cheese. Add fruit cocktail and mandarin oranges. Refrigerate
until set.
Bow Tie Pasta Salad
Mix and Refrigerate
4 cups cooked chicken diced
2 tablespoons green onions
¾ teaspoon pepper
2 cups bow tie pasta, cooked
1 8 ounce bottle Kraft coleslaw dressing
1 cup mayonnaise
1/8 cup sugar
½ cup whipping cream – whipped
dash of thyme
pinch of ginger
Before serving, add
1 cup celery, diced
2 cups red grapes, halved
1 20 ounce can pineapple tidbits
2 cups apples, diced
1 cup slivered almonds
Serves 8-10
Salad - 6
Sweet Macaroni Salad
16 ounce package elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
1 apple, diced
1 cup cheese, finely grated
2 cups mayonnaise
14 ounce can sweetened condensed milk
¼ cup sugar
¼ cup cider vinegar
1 teaspoon salt
½ teaspoon pepper
Cook macaroni according to package directions, drain and rinse with cold water.
In a large serving bowl, combine macaroni, carrots, green pepper, onion, apple and cheese.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.
Pour over macaroni mixture and toss to coat.
Cover and refrigerate overnight.
Serves 14
Coleslaw
1 small head green cabbage, shredded
1 can mandarin oranges, drained
1 can pineapple, drained, cut into tidbit pieces
½ cup raisins
1/3 cup slivered almonds
1 cup mayonnaise
1/3 cup honey
Mix cabbage, oranges, pineapple, raisins and almonds together in a large bowl.
Combine mayonnaise and honey.
Pour over cabbage – mix lightly and serve.
Serves 12
Salad - 7
Berry Mandarin Tossed Salad
¼ cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 ½ teaspoon lemon juice
½ teaspoon paprika
½ teaspoon ground mustard
½ teaspoon grated onion
¼ teaspoon celery seed
dash of salt
1/3 cup vegetable oil
8 cups torn mixed greens
2 cups sliced fresh strawberries
1 can mandarin oranges, drained
1/3 cup slivered almonds, toasted*
½ lb. bacon strips, cooked and crumbled
In a 2-cup microwave bowl, combine the first 9 ingredients.
Microwave uncovered, on High for 1-1/2 to 2 minutes; stir until sugar is dissolved.
Whisk in the oil. Cover, and allow dressing to cool.
In a salad bowl, combine the greens, strawberries, oranges, almonds and bacon.
Just before serving, drizzle with the cooled dressing and gently toss to coat.
Serves 12-14
*To toast almonds: spread almonds on a cookie sheet, Bake 350 degrees for 6-8 minutes or until
golden brown, stirring occasionally
Salad - 8
Chinese Chicken Salad
Michelle Craig
3 chicken breasts, cooked and diced
3 green onions, sliced
Small bag of slivered almonds
¼ cup sesame seeds, toasted
1 package raman noodles, broken up
1 can mandarin oranges
1 head iceberg lettuce, torn in small pieces
½ head romaine lettuce, torn in small pieces
Combine the above ingredients and toss with the following dressing:
Dressing:
4 tablespoons sugar
½ teaspoon salt
½ teaspoon pepper
4 tablespoons rice vinegar
½ cup olive oil
Combine the dressing ingredients and pour over the salad.
Sesame Chicken Salad
Sherry Poll
16 ounce box bow-tie pasta
2/3 cup canola oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
2 cups cooked chicken, diced
2 cans sliced water chestnuts, diced
2 cans mandarin oranges, drained
4 ounces dried cranberries (craisens)
1 1/3 cups honey roasted cashews
6 green onions, diced
¼ cup toasted sesame seeds
1 cup fresh parsley
Salt and pepper to taste
9 ounce fresh spinach
Cook pasta according to directions. Drain. Cool.
Combine oil, vinegar and teriyaki sauce in a large bowl. Add pasta and chicken.
Refrigerate for 2 hours, stirring occasional to marinate.
Just before serving, combine the rest of the ingredients, adding the spinach the very last.
Salad - 9
Seven Layer Salad
Layer in order given in a 9x13 pan:
½ head lettuce, chopped
¾ cup celery, chopped
3 hard boiled eggs, chopped
1 small onion, chopped
½ cup radishes, chopped
¼ cup green pepper, chopped
1 cup carrots, chopped
16 ounce package frozen peas, still frozen
1 pound bacon, cooked, crumbled.
Topping:
2 cups mayonnaise
2 tablespoons sugar
Mix mayonnaise and sugar. Spread on the top of the last layer.
Combine the cheeses and spread over the mayonnaise. (This makes a thick layer of cheese.)
2 cups monterey jack cheese, grated
2 cups mild cheddar cheese, grated
Cover with foil and refrigerate for at least 5 hours.
Salad - 10
Springtime Pea Salad
10 ounce package frozen peas, thawed
2 celery ribs, thinly sliced
1 cup small cauliflowerets
3 green onions, thinly sliced
½ cup ranch salad dressing
¼ cup sour cream
4 bacon strips, cooked and crumbled
¼ cup sunflower seeds
In a large bowl, combine peas, celery, cauliflower and onions.
Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour.
Just before serving, stir in bacon and sunflower seeds.
Strawberry Pretzel Salad
1 cup sugar
8 ounce cool whip, thawed
2 3 ounce packages strawberry jello
24 ounce container frozen sliced strawberries
2 8 ounce packages cream cheese, softened
½ cup butter, melted
9 ounce bag pretzels
2 cups boiling water
Preheat oven to 400 degrees. Place pretzels in a gallon size zip-lock plastic bag and crush with a
rolling pin. Pour in a bowl to stir in melted butter. Press into the bottom of a 9x13 inch baking dish.
Bake for 10 minutes, until set. Set aside to cool.
In a large bowl, cream together cream cheese and sugar until fluffy. Fold in the cool whip.
Place this mixture in a gallon size ziploc plastic bag. Cut one small corner off diagonally to create a
piping bag. Squeeze cream cheese mixture evenly over the pretzels. Spread gently with a small
spatula to cove the pretzels. Refrigerate until firm.
Meanwhile dissolve jello in boiling water. Stir in still frozen strawberries and allow to set about 15
minutes. Pour over cream cheese layer. Refrigerate until set, about 2 hours. Top with a dab of cool
whip on each serving.
Serves 12
Salad - 11