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Fresh Apple Salad
1 cup raisins
11/2 cups orange juice
2 cups celery, diced
3 cups apples, diced
1/2 cup seedless grape halves
1 cup walnuts or pecans, coarsely chopped or halves
1 cup mayonnaise
1 cup sour cream
Soak raisins in orange juice overnight. Drain, then combine with other ingredients until thoroughly mixed.
Chill until time to serve.
Serves 6 to 8. |
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BLUEBERRY LIME MOLD
1 package Lime Jello (4-serving size)
1 T. sugar
2 T. lime juice
1-1/2 C. boiling water
8 oz. Cool Whip, thawed
1 pint fresh blueberries
Combine jello, sugar, lime juice and boiling water. Stir until sugar and jello are dissolved. Chill about 1 hour or until slightly thickened. Beat jello mixture until light colored and doubled in volume. Beat in Cool Whip. Fold in blueberries. This can be poured into a 4 to 5 cup mold, if desired. Cover and chill for 3 to 4 hours or until firm. Dip the mold in warm water and unmold onto a large serving platter.
Frozen blueberries may be used- thaw and drain well before adding to the jello mixture. |
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Quick Chicken Taco Salad
1/2 packet taco seasoning
1/2 lb. boneless, skinless chicken breast, cut into bite-size cubes
shredded lettuce
tomato (cherry)
green onions
sour cream
salsa
guacamole
In a skillet over medium, saute chicken until no longer pink inside. Add 1/2 packet of taco seasoning and about 1/4 cup of water. Add more water, if necessary. Divide lettuce into two salad bowls, top with taco chicken. Add the rest of the ingredients to each individuals tastes. Complete the meal with spanish rice.
Serves 2 |
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SOMBRERO PASTA SALAD
1 pkg. (16 oz.) spiral pasta
1 lb. ground beef
1 envelope taco seasoning
3/4 C. water
2 C. (8 oz.) shredded cheddar cheese
1 can Mexican corn, drained
1 medium onion, chopped
1 large tomato, chopped
2 cans (2-1/4 oz. each) sliced ripe olives, drained
1 (16 oz.) bottle Western dressing or Catalina dressing
Cook pasta according to directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and water; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add cheese, corn, onion, tomato, olives and the beef mixture. Add the dressing and toss to coat.
Note: Olives may be omitted. For a spicier salad, add Hot and Spicy Taco Seasoning. If necessary, this salad may be made ahead of time and refrigerated, reserve 1/2 cup of the Western dressing to stir into salad just before serving.
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ACO SALAD
1-1/2 lb. ground beef
1 medium onion, chopped
1 medium-sized head of lettuce, chopped
2-3 fresh large tomatoes, chopped
1 small can sliced black olives, drained (opt.)
1 large can light red kidney beans, drained and rinsed well
8 oz. shredded mild cheddar cheese or shredded taco cheese
1 bottle Western Salad Dressing (16 oz)
Dorito Taco flavored chips, crushed (about half of a large bag)
Brown ground beef with onion. Drain and set aside to cool. In a large bowl mix together: lettuce, tomatoes, olives, kidney beans and cheese. Add in ground beef. Pour bottle of dressing over salad and mix again. Crush desired amount of chips and mix in. Serve immediately.
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3-Bean Salad
1 16oz can cut green beans
1 16oz can cut yellow wax beans
1 16oz can red kidney beans
1/4 cup choppped green pepper
1 medium sliced thin onion
1/2 cup cider vinegar
3/4 cup natural blend oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
Drain beans, rinse well and drain again. Add green pepper and sliced onion to beans. Mix other ingredients and add to bean mixture. Mix well and marinate overnight in refrigerator.
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Black Cherry Dream Salad
1 large pkg. Black Cherry Jell-O
2 C. boiling water
1 large can sweet black cherries
1 (8 oz.) container Cool Whip
Dissolve jello in boiling water. Drain juice from cherries and add enough water to juice to make 1 cup. Add to jello. Let set until it is soft set. Beat until foamy. Fold in Cool Whip. Add cherries. Refrigerate until set. |
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Strawberry Spinach Salad
Ingredients:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 (10 ounce) bag fresh spinach - chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds, optional
Directions:
1 Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.
2 In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10-15 minutes before serving.
Makes 4 servings
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Aubergine (Eggplant) Salad - (Melitzanosalata)
3 to 4 (long type) Aubergines
1 small grated Onion
1 to 2 Cloves
crushed Garlic
1 large, peeled and chopped into small pieces Tomatoes
3/4 cup Olive Oil
1 tablespoon Vinegar
Salt
Pepper
black Olives
Green Peppers
Wash the aubergines, place in a baking pan and bake in a moderate oven for about one hour or until soft. Allow skin to turn black so as to give a smoke flavour to the salad. Skin aubergines while still hot and chop into small pieces. Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar, salt and pepper. Put in a salad bowl, and garnish with olives and green pepper. Put in a salad bowl, and garnish with olives and green pepper rings. Serve with roast meat, and grilled or fried fish. Serves 6 |
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