SALADS
Broccoli Luncheon Salad
Bruschetta with Chopped
Tomato Salad
Carrot Salad
Chicken Salad
Country Style Cole Slaw
Cranberry Apricot Relish
Cranberry Salad
East Channel Salad
Honey Lime Dressing
Jane’s Cranberry Salad
Lime Vinaigrette Salad
with Blueberries
Mandarin Orange Salad
Orange Avocado Salad
Orange Dream Ambrosia
Oriental Slaw
Raspberry Tossed Salad
Savard Autumn Salad
Spinach Pear Salad
Strawberry Romaine Salad
Tortellini with Peppers
and Pine Nuts
Wilted Salad with Bacon Dressing
Broccoli Luncheon Salad
2 pounds broccoli,
steamed lightly and cut into bite-
sized pieces
¼ cup purple onion cut
in thin slices
1 cup raisins
10 strips bacon, fried
crisp and crumbled
1 cup salted sunflower
seeds
½ cup celery (optional)
1 cup cherry tomatoes,
halved (optional)
2 cups cooked chicken,
cubed (optional)
Combine broccoli, onion,
raisins and bacon with dressing. Stir
until ingredients are well-coated. Just
before serving add sunflower seeds and mix again. Double the dressing recipe if chicken is
added. Serves 8.
Dressing:
½ cup mayonnaise
2 t. sugar
1 T. white wine vinegar
Mix ingredients
together.
~Anna and Julie
Bruschetta with Chopped Tomato Salad
2 cups roma tomatoes,
chopped
1 cup red bell pepper
chopped
1 cup yellow bell
pepper, chopped
1 cup purple onion,
chopped
2 t. capers
3 T. fresh basil,
chopped
1 T. balsamic vinegar
2 t. lemon juice
pepper, to taste
1 clove garlic, minced
1 t. dried oregano
In a large bowl, mix and
toss the ingredients above. Cover and
refrigerate for 1 hour. To serve: rub
garlic clove over toasted bread or crackers.
Spoon mixture on top of each piece.
Makes 20 servings.
~Helene
Carrot Salad
Little Julie’s
favorite!
1-2 cucumbers
3 medium plum tomatoes
1 bag of carrots, chopped
1 red onion (optional)
1/2 cup pitted black Greek olives (Kalamata)
3 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons seasoned rice wine vinegar
(or 1 rice vinegar and 1 wine vinegar)
salt and pepper
Peel the cucumber and cut lengthwise. Scrape seeds out for a less watered
down taste and cut into bite size. Cut the tomatoes in half and core
them, too, cutting remaining shell into strips. Measure the oil &
vinegar into a cup and stir, and then place everything in a large bowl and
toss.
~Margaret
Chicken Salad
2 whole chicken breasts
– bake or simmer in broth and dice into bite size
1 head lettuce, shredded
4 green onions, chopped
4 T. toasted blanched almonds,
chopped
2 oz. Maifun (rice
noodles)
Fry small amounts of the
rice noodles at a time in ½ inch hot oil.
Drain on paper towels. Add to
salad just before serving.
Dressing for Chicken
salad:
2 T. toasted sesame
seeds
1 t. salt
1 t. MSG (optional)
2 t. black pepper
2 T. sugar
3 T. rice vinegar
~Mother
Country Style Cole Slaw
½ cup mayonnaise
2 T. sugar
2 T. cider vinegar
¾ t. salt
¼ t. dry mustard
1/8 t. celery seeds
4 cups coarsely shredded
cabbage
¾ cup coarsely shredded
carrots
½ cup diced green pepper
2 T. sliced green
onions.
In medium bowl stir
together first six ingredients. Add
remaining ingredients to coat well.
Cover and chill for at least two hours.
~Helene
Cranberry Apricot Relish
1 pound (4 cups
cranberries)
2 cups dried apricots
1 cup seedless, golden
raisins
1 T. grated orange rind
½ t. ground ginger
2 ½ cups water
1 cup sugar
Combine all ingredients
but the sugar. Boil for 10 minutes. Add sugar.
Store in refrigerator.
~Mother
Cranberry Salad
Bob’s favorite
on Christmas!
1 small package cherry
jello
½ cup hot water
¾ cup sugar
1 T.
lemon juice
1 cup pineapple juice
(or less- even ½ cup)
1 cup raw cranberries,
ground fine
1 orange, ground fine,
peel and all
1 cup drained, crushed
pineapple
1 cup celery, chopped
½ cup chopped pecans
Dissolve jello in hot
water. Add sugar, lemon, and pineapple juice. Shoot for 2 cups liquid, total.
Stir to dissolve. Chill till partially thickened. Add remaining ingredients.
Pour into a mold – better to just do a bowl.
~Mother
East Channel Salad
2 T. olive oil
1 clove garlic, crushed
2 tomatoes, cut up
1 large head romaine
lettuce
4 green onions, chopped
¼ cup grated Parmesan
cheese
½ pound bacon, cooked
and crumbled
Put salad oil and garlic
in bottom of salad bowl and stir. Add
tomatoes and stir. Break lettuce into
the bowl, and add green onions, cheese and bacon. Do not mix.
Refrigerate for several hours.
Pour dressing over salad and toss just before serving. For variation, instead of bacon, substitute ½
pound shrimp, or ¼ pound diced dry salami and ¼ pound Provolone cheese.
Dressing:
1/3 cup olive oil
juice of one lemon
freshly ground pepper
½ t. oregano
Combine and chill well.
~Julie
Honey Lime Dressing
Good on all
types of fruit salad.
½ cup sugar
1 t. dry mustard
1 t. paprika
1 t. celery seed
¼ t. salt
1/3 cup honey
½ t. grated lime peel
1/3 cup lime juice
1 cup oil
Mix dry ingredients. Add honey, lime peel and juice. Slowly add oil, beating constantly with electric
mixer or blender until thick.
~Mother
Jane’s Cranberry
Salad
Bob’s favorite
on Christmas!
1 small package cherry
jello
½ cup hot water
¾ cup sugar
1 T.
lemon juice
1 cup pineapple juice
(or less- even ½ cup)
1 cup raw cranberries,
ground fine
1 orange, ground fine,
peel and all
1 cup drained, crushed
pineapple
1 cup celery, chopped
½ cup chopped pecans
Dissolve jello in hot
water. Add sugar, lemon, and pineapple juice. Shoot for 2 cups liquid, total.
Stir to dissolve. Chill till partially thickened. Add remaining ingredients.
Pour into a mold – better to just do a bowl.
~Mother
Line Vinaigrette Salad with Blueberries
Mother would
love this one!
Dressing:
8 cloves garlic
2 T.
1 t. salt and pepper
½ cup lime juice
¼ cup brown sugar
¼ cup honey
¼ cup white balsamic
vinegar
Add olive oil a little
at a time (start with 1/8 cup) until it make a salad dressing consistency,
about ¼ cup.
Nuts for Salad:
1 pound pecans
¼ pound butter
¾ cup brown sugar
salt and pepper
½ T. cayenne
¾ t. Worcestershire
sauce
Toss mixture with nuts
and cook at 400 degrees for ten minutes or less
~Margaret
Mandarin Orange Salad
Break up lettuce
(romaine)
Cut celery, green onion,
parsley
Put 2 T. sugar in frying
pan with 1 – 2 oz. slivered almonds.
Heat and stir until nuts get light brown and coated. Cool nuts.
Breakup and put on top of greens with 1 can mandarin oranges and
dressing. Serves 6
Dressing:
¼ t. salt
2 T sugar
2 T. white vinegar
¼ cup oil
dash
fresh pepper
~Mother
Orange Avocado Salad
1 medium head of
lettuce, torn
1 small cucumber, sliced
thin
2 oranges peeled,
sectioned and cut into small pieces
2 green onions
1 avocado, thinly sliced
Dressing:
½ t. grated orange peel
¼ cup frozen orange
juice concentrate
½ cup salad oil
2 T. sugar
2 T red wine
vinegar
¼ t. salt
Toss salad with dressing. Serve at once.
~Margaret
Orange Dream Ambrosia
1 package small
marshmallows
2-3 large cans pineapple
chunks
3 large cans orange
sections
1 package coconut
½ cup slivered almonds
1 pint whipping cream
Combine
ingredients – fold in whipping cream.
Place in refrigerator 12 – 24 hours before serving. Dot with maraschino cherries or dates when
serving.
~Mother
Oriental Slaw
1 head cabbage, chopped
8 green onions with
tops, chopped
½ cup slivered almonds,
browned
½ cup sesame seeds,
toasted
2 packages ramen-type
noodles, crumbled (discard sauce packet)
Mix cabbage and onions
together. Add dressing and marinate
several hours or overnight. Toss in
almonds, sesame seeds, and noodles at the last minute. Shrimp or chicken can be added. Serves 6.
Dressing:
2 T. sugar
1-1/2 t. pepper
¾ cup salad oil
6 T. rice vinegar
pinch garlic powder
Blend well.
~Julie
Raspberry Tossed Salad
4 cups torn read leaf
lettuce
1 package spring mix
salad greens (5 oz.)
1 cup fresh raspberries
1 cup sliced mushrooms
½ cup julienned red
onion
¼ cup crumbled feta or
blue cheese
¼ cup pecan halves,
toasted
1 T. 100 % raspberry
fruit spread, melted
1 T. raspberry vinegar
2 T. canola oil
1/8 t. salt
dash pepper
In a salad bowl combine
the first seven ingredients. In a jar
with a tight fitting lid, combine the fruit spread, vinegar, oil, salt, and
pepper and shake well. Pour over salad
and toss gently to coat.
~Helene
Savard Autumn Salad
1 head of Romaine and
Boston lettuce
1 cup chopped apples
1/2 cup sugared pecans
degree oven about 6 minutes, or until fragrant)
1/2 cup blue cheese,
crumbled
Cut the Romaine; tear
the Boston lettuce into bite size pieces) or 1 bag mixed spring greens. Put 2
T. sugar in frying pan with 1 – 2 oz. pecan pieces. Heat and stir until nuts get light brown and
coated. Cool nuts. Any combination of greens will do. Combine lettuce with apples, pecans, and blue
cheese in a large salad bowl. Toss with
dressing.
Dressing:
1/2 cup red wine vinegar
3/4 cup sugar
2 cloves garlic, minced
½ t. salt
½ t. paprika
¼ t. ground white pepper
1 cup extra virgin olive
oil
Pour dressing over salad
and toss. Dressing may be refrigerated
for up to one week. Serves 12.
~Joan
Spinach Pear Salad
10 oz. spinach
2 medium pears, peeled
and cut in wedges
¼ cup golden raisins
¼ cup blanched slivered
almonds
Dressing (mix in
blender):
½ cup olive oil
2 T. cider vinegar
1 T. grated Parmesan
1 t. salt
½ t. Worcestershire
¼ small onion
¼ t. @ sugar, dry
mustard, basil, oregano, pepper
Toss and serve.
~Mother
Strawberry Romaine Salad
1 head of romaine and
Boston lettuce
1 pint strawberries,
sliced
1 cup Monterrey Jack
cheese, shredded
1/2 cup toasted walnuts
(toast on cookie sheet in 350
degree oven about 6 minutes, or until
fragrant)
1/2 cup Feta cheese,
crumbled (optional)
Cut the romaine; tear
the
Dressing: (Blend
together)
1/2 cup red wine vinegar
(or cider vinegar)
3/4 cup sugar
1 teaspoon garlic,
minced
½ t. salt
½ t. paprika
¼ t. ground white pepper
1 cup extra virgin olive
oil
Pour dressing over salad
and toss. Dressing may be refrigerated
for up to one week. Serves 12.
~Margaret
Tortellini with Peppers and Pine Nuts
½ cup plus 2 T.
vinaigrette
½ cup plus 2 T. light
olive oil
1 t. dried basil or ¼
cup basil leaves, washed, dried and finely chopped
1-pound tortellini
¼ cup pine nuts, toasted
to a light brown
½ cup fresh parsley,
finely chopped
½ red bell pepper, cored
and cut into ½ inch diamonds
1 green bell pepper,
cored and cut into ½ inch diamonds
½ cup Romano cheese,
freshly grated
salt and freshly cracked
black pepper
½ cup green onions,
sliced thinly on the diagonal
In a large bowl, whisk
together vinaigrette, olive oil and basil Cook tortellini and drain well. Toss immediately with dressing and cool to
room temperature. When cool, fold in
pine nuts, parsley, red and green peppers, and cheese. Season with salt and pepper to taste. If not using within an hour,
refrigerate. When ready to serve, bring
the salad to room temperature, spoon into a shallow serving dish, and top with
green onions.
~Julie
Wilted Salad with Bacon Dressing
1 quart torn Romaine or
spinach
4 slices bacon
¼ cup wine vinegar
¼ cup sugar
salt and pepper to taste
1 hard-cooked egg, chopped
Tear lettuce into a
bowl. Cut bacon into pieces and fry
until crisp. Sprinkle over lettuce. Add vinegar, sugar, salt and pepper to bacon drippings. Bring to a boil, stirring constantly. (Be careful oil is not too hot when adding
vinegar). Pour immediately over lettuce
or spinach. Toss lightly. Sprinkle hard cooked egg on top. Serve immediately.
~Mother