Gingered Apple Slaw Recipe

1/3 lb. Granny Smith apples
1/2 lb. Golden Delicious apples
1/3 lb. red apples
4 oz. celery
1/2 C. mayonnaise
1 1/2 t. grated fresh ginger
1 T. seasoned rice vinegar

Cut apples and celery into matchsticks. Combine mayonnaise, ginger and vinegar; mix well. Add apple and celery sticks and toss gently.

Serves 6.

Cranberry Salad Recipe

1 small can orange juice
1 small pkg. cherry gelatin
2 medium cans crushed pineapple with juice
1 can cranberry sauce with whole berries

Heat orange juice to a boil. Remove from heat and add remaining ingredients. Chill until firm.

Maple Nut Carrot Salad

3 cups shredded carrots
1/2 cup raisins
2 cups chopped celery
2 tablespoons chopped pecans
1/2 cup fat free mayonnaise
1/4 cup maple syrup

In large bowl, combine carrot, raisin, celery and pecans. In small bowl combine mayonnaise and syrup. Add to carrot mixture and mix gently to combine. Cover and refrigerate till ready to serve.

Serves 6.

Crunchy Pea Salad

1/3 cup ranch salad dressing
1/3 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper
20 ounces frozen peas, thawed
3 tablespoons finely chopped onion
3/4 cup salted peanuts

In a large bowl, combine salad dressing, mayonnaise, lemon juice, celery seed, salt and pepper. Add peas and onion; toss. Just before serving, stir in peanuts.

Yield: 6 servings.

Apple Orchard Coleslaw

2/3 cup sour cream
1/3 cup mayonnaise
1/3 cup unsweetened apple butter
2 tablespoons cider vinegar
1 teaspoon caraway seeds, crushed (opt.)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 cups shredded green cabbage
2 medium granny smith apples, peel, core and shred
3 medium carrots, shredded
2 scallions, fine chopped

In large bowl, stir the sour cream, mayonnaise, apple butter, vinegar, caraway seeds, salt and pepper until smooth.

Add cabbage, apples, carrots and scallions, and toss well.

Cover and refrigerate fore at least 1 hour before serving. If you wish, can use nonfat sour cream and reduced fat mayonnaise.

Serves 8.

Morgan's Lakeplace Bistro Pea Salad

2 (10-oz.) boxes frozen peas, defrosted
1/4 lb. snow peas, strings pulled, cut on the diagonal into 1/4-inch slices
1/3 cup mayonnaise (can be light)
1/3 cup sour cream (can be light)
3/4 tsp white pepper
1/4 tsp salt
1/2 small red onion, finely diced
1/2 lb. bacon, cooked until crisp, drained and crumbled
1/2 cup sliced, drained water chestnuts

Thaw peas in refrigerator overnight, then lay out in a pan lined with paper towels at room temperature for 20 minutes to remove excess moisture.

Bring a pan of water to a boil, add the snow peas and time 30 seconds. Drain and rinse with cold water. Pat dry with paper towels.

Blend together the mayonnaise, sour cream, white pepper and salt. Combine the peas, snow peas, red onion, bacon and water chestnuts with the dressing, stirring until well coated. Refrigerate 24 hours to blend the flavors.

Makes 8 servings.

Cranberry Pretzel Salad Layer 1 2 cups finely crushed pretzels 3/4 cup melted butter 1 tablespoon granulated sugar Mix ingredients together. Press into the bottom of a large flat baking dish. Bake 8 minutes at 350 degrees F. Let cool. Meanwhile, prepare layers 2 and 3. Layer 2 8 ounces cream cheese 1 (8 ounce) container Cool Whip 1/2 cup granulated sugar Mix together, and spread on top of cooled crust. Layer 3 1 large box black cherry Jell-O 2 cans whole cranberry sauce 2 cups boiling water Mix well; let Cool and pour over second layer. NOTE: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal.

Cherry-Cider Salad

2 cups apple cider or apple juice
1 (6 ounce) box cherry flavored gelatin
1 (16 ounce) can pitted dark sweet cherries
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
3 ounces cream cheese, soft
1 (8 1/2 ounce) can applesauce
Lettuce
Mayonnaise or salad dressing

In a saucepan bring apple cider or juice to boiling. Dissolve gelatin in boiling cider. Drain cherries, reserving syrup. Halve cherries and set aside.

Add enough water to reserved syrup to measure 1 1/2 cups liquid. Stir in gelatin. Set aside two cups of gelatin mixture. Keep at room temperature. Chill remaining gelatin until partially set.

Fold cherries, celery and walnuts into partially set gelatin. Pour into 6 1/2-cup ring mold. Chill until almost firm.

Gradually add reserved gelatin to softened cream cheese, beating until smooth. Stir in applesauce. Spoon cream cheese mixture over cherry layer in mold. Chill until firm. Unmold on lettuce-lined plate. Serve with mayonnaise or salad dressing.

Makes 10 to 12 servings.

Blue Cheese Cole Slaw 2 (4 ounce) packages shredded carrots 3 (16 ounce) packages prepared cole slaw (cabbage or broccoli) 1 1/2 jars Marzetti Slaw Dressing 1 pound cooked, crisp, crumbled bacon 3 (4 ounce) packages crumbled blue cheese Mix everything together in a very large salad bowl. Servings: 16

Orange Tapioca Salad 2 small boxes tapioca 1 small box orange gelatin 1 can Mandarin oranges 1 (8 ounce) carton Cool Whip® 1/2 bag miniature marshmallows Combine juice from oranges with enough water to make 3 cups. Add tapioca and gelatin. Cook until thick. Cool. Fold in oranges, marshmallows and Cool Whip®.

Beet Salad Supreme

1 large or 2 small boxes raspberry Jell-O
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar
2 cans julienne beets, drained
1 small can crushed pineapple, drained well
3 tablespoons lemon juice
1 tablespoon granulated sugar

Dissolve Jell-O in hot water. Stir in vinegar. Let set until slightly firm.

Add remaining ingredients. Pour into large flat mold.

To serve, top with a mixture of sour cream and mayonnaise.

 

Coconut Carrot Salad

1 medium carrot
1/4 cup finely chopped apple
1/4 cup flaked coconut
2 tablespoons sour cream
1 1/2 teaspoons honey
1 teaspoon lemon juice

In a bowl, combine all ingredients; mix well.

Cover and refrigerate until serving.

Yield: 1 serving

Deli-Style Pasta Salad

1 package, 7 oz., tri-color spiral pasta

6 oz. thinly sliced hard salami, julienned

6 oz. provolone cheese, cubed

1 can, 2 1/4 ounces, sliced ripe olives, drained

1 small red onion, thinly sliced

1 small zucchini, halved and thinly sliced

1/2 C. chopped green pepper

1/2 C. chopped sweet red pepper

1/4 C. minced fresh parsley

1/4 C. grated Parmesan cheese

1/2 C. olive or vegetable oil

1/4 C. cider or red wine vinegar

1 garlic clove, minced

1 1/2 t. ground mustard

1 t. each: dried basil and oregano

1/4 t. salt

dash pepper

2 medium tomatoes, cut into wedges

Cook the pasta according to package directions and drain. Place in a large bowl. Add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, seasonings and shake well. Pour over salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Yields 10 to 12 servings.

Italian Pasta Salad

1 lb. vegetable spirals

1 C. pepperoni diced

1 C. green onions sliced

1 C. garbanzo beans

1 C. black olives sliced

1 C. kidney beans

1 C. pepperoncini peppers sliced

2 C. provolone cheese cubed

1/2 C. fresh parsley finely chopped

Dressing:

3/4 C. mayonnaise

1 1/2 t. basil

1 t. oregano

1/4 t. garlic powder

salt and pepper

Cook pasta in a pot of boiling water. Drain and rinse with cold water. Transfer to a large bowl and add remaining ingredients.

Mix dressing together in a small bowl. Blend well. Add to salad and toss well. Refrigerate for at least 2 hours.

 

Swiss Green Pea Salad

1/2 cup mayonnaise

1 tsp. sugar

1/2 tsp. nutmeg

1-1/2 tsp. Dijon mustard

2 qts. torn romaine or iceberg lettuce leaves

6 strips crisply cooked bacon, thawed

6 oz. Swiss cheese, cut into matchstick size pieces

1 pkg (10 oz.) frozen peas, thawed

1 small red onion, thinly sliced

2 stalks celery, thinly sliced

salt and pepper

Combine mayonnaise, sugar, nutmeg and mustard. Set aside.

In a small bowl, mix together lettuce, bacon (reserve 2 Tbsp.), cheese, peas, onion and celery.

Pour over dressing and toss gently to coat evenly.

Season to taste with salt and pepper.

Garnish with reserved bacon.

Makes 4-6 servings.