Apple Salad



Autumn is a wonderful time for this refreshing apple

salad. It makes a perfect dessert for the holidays and

is easy to transport to family gatherings and parties.



1 (20 oz.) can of crushed pineapple, un-drained

2/3 c. sugar

1 (3 oz.) pkg. lemon Jello

1 (8 oz.) pkg. cream cheese, softened

1 c. diced, unpeeled apples

1 c. diced celery

1/2 c. chopped nuts

1 c. whipped topping



Combine the sugar and pineapple in a saucepan. Bring

to boil and boil for three minutes. Stir in the Jello

until dissolved. Add the cream cheese and stir until

thoroughly combined. Cool. Fold in apples, celery,

chopped nuts, and whipped topping.



Pour into a 9" square baking dish. Chill in fridge

until firm.

Thanksgiving Pecan Salad

1 can (15-1/4 oz) pineapple chunks
2 pkgs (3 oz each) cherry gelatin
1 can (16 oz) whole cranberry sauce
1 cup cold water
1 cup chopped celery
½ cup pecan pieces

Drain pineapple, reserve syrup.  Add enough water to syrup to make one cup liquid.  Bring to a boil and dissolve gelatin in hot liquid.  Add one cup cold water.  Chill until thick but not set.  Stir in cranberry sauce, pineapple, celery and  pecan pieces.  Pour into 2-quart mold.  Chill until firm.  Unmold.

Pomegranate Salad



Serve this fruit salad with your special holiday meals-apples,

raisins and pomegranate with pecans in a creamy whipped topping.



Ingredients:

4-6 granny smith apples, peeled and shredded

1/2 cup raisins

1 whole pomegranate, seeded

1/2 cup chopped pecans or walnuts

Whipped cream or whipped topping



Directions:

Combine apples, raisins, pomegranate seeds and nuts. Gently fold in

whipped cream or whipped topping (the amount of the cream or topping

will vary based on the size of apples and pomegranates. used, use

enough to make the ingredients stick together).



Number of Servings: 6-8

Tomato Cucumber Salad



16 Roma tomatoes, sliced into thick rings

4 cucumbers, medium, peeled and sliced into half rings

1 cup julienned red/Bermuda onion

1/2 cup shredded fresh basil

11/2 cups Sweet Balsamic Vinaigrette

8 sprigs fresh basil leaf for garnish



In a large mixing bowl gently toss all ingredients until well coated.

Refrigerate for 1 hour and thirty minutes to marinate and chill.



Remove from the refrigerator and lightly toss. Drain any excess liquid.

Garnish with fresh basil leaf and serve

Pilgrim Corn Salad

2 cans  (11 oz. ea.) Green Giant White Shoepeg Corn, drained   
3/4 cup sweetened dried cranberries (Craisins) 
1/4 cup chopped pecans 
2 TB balsamic vinegar  
2 TB olive oil 
1 TB apricot preserves 
1 tsp. Dijon mustard   
1 tsp. Worcestershire sauce    
2 TB finely chopped fresh basil    
Fresh basil sprigs 
8   pecan halves   

1. In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
   
2. In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire
sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped
basil to corn mixture; toss to coat well. Let stand 10 minutes.
   
3. To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.
   
Makes: 8 (1/2-cup) servings.

Crunchy Holiday Turkey Salad

1/4 cup Miracle Whip Light Dressing
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup grated carrot
2 tablespoons dried cranberries
2 cups chopped cooked turkey

1. Mix dressing, vegetables and cranberries in large bowl.
2. Add turkey; mix lightly. Cover.
3. Refrigerate at least 30 minutes or until ready to serve.

Makes 4 servings.

Holiday Chicken Salad

INGREDIENTS

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

DIRECTIONS

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Cranberry Waldorf Salad



2 cups raw cranberries

3 cups mini marshmallows

3/4 cup sugar

1/2 cup walnuts, broken

1/2 cup seedless green grapes

2 cups apples, unpeeled and diced

1 cup whipped cream



Place cranberries in a food processor or blender and chop lightly.



Combine cranberries, marshmallows and sugar; chill overnight.



Fold in remaining ingredients and serve chilled.

Holiday Spinach Salad



The ginger-honey dressing makes this fruit, cheese and nut combo irresistible!



Prep Time:20 min

Start to Finish:20 min

Makes:8 servings (about 1 1/2 cups each)



Salad



8 cups bite-size pieces fresh spinach

1 cup sliced strawberries

1 cup honeydew melon balls

1/2 cup broken pecans, toasted

1/2 cup julienne strips Gouda or Edam cheese (3 oz)



Ginger-Lime Dressing



3 tablespoons lime juice

3 tablespoons honey

1 tablespoon plus 1 1/2 teaspoons vegetable oil

3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger



In large serving bowl, mix all salad ingredients.



In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat.

Strawberry Spinach Salad with Candied Pecans

2 tablespoons butter or margarine
1 1/2 cups pecan halves
1 cup sugar
1 pound fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
Dressing (recipe follows)
Melt butter in a large heavy skillet over medium heat. Add
pecans and sugar; stir to combine. Cook over medium heat,
stirring constantly until sugar melts around pecans and is
caramel-colored. Remove pecans with a slotted spoon and spread
in a single layer on a sheet of lightly greased aluminum foil.
Cool completely and break up pieces as needed.
Remove and discard stems from spinach. Wash spinach and pat dry
with paper towels. Tear into bite-size pieces.
Combine spinach, celery and strawberries in a large bowl. Pour 1
cup dressing over salad mixture; toss gently. Add reserved
candied pecans; toss gently. Serve immediately.
Makes 4 to 6 servings.

Dressing
2/3 cup white vinegar
1/2 cup sugar
3 to 4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds
Combine first 5 ingredients in container of electric blender;
cover and process until smooth. With blender running, gradually
add oil in a slow, steady stream through opening in lid. Process
until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds. Cover
and chill. Store unused portion in refrigerator.
Makes 3 3/4 cups.

Sweet Potato Salad



INGREDIENTS

1/4 cup olive oil

2 tablespoons pure maple syrup

3 tablespoon fresh lime juice

2 teaspoons grated fresh ginger

1 teaspoon curry powder (more or less, depending on the heat of your spice)

6 pounds sweet potatoes, scrubbed, cut into 3/4-inch cubes

1 cup chopped green onions

1 cup chopped fresh cilantro

1 cup pecans, toasted, coarsely chopped

1 cup dried fruit (raisins, cherries, apricots, etc.)

Salt and pepper to taste



1. Whisk together olive oil, maple syrup, lime juice, ginger, and curry powder. Set aside.

2. Boil or steam sweet potatoes for about 10 minutes, or until just tender. You can use a huge pot, or just do them in batches.

3. Transfer sweet potatoes to a bowl and let cool to room temperature.

4. Add the remaining ingredients and gently toss with dressing. Let stand for a bit to allow the flavors to mingle. Season to taste with salt and pepper.



Makes 12 servings.

 

Drain one can (16 oz.) crushed pineapple and save the juice.
Dissolve 1 package lemon or cranberry Jello in 1 cup hot water.
Add pineapple juice and enough cold water to equal 1 cup.

Chilluntil thickened.

 

Add sweetened cranberries, pineapple, 1 cup chopped celery and 1 cup chopped nuts.

 

Place in a mold, chill til set, unmold and serve.