Cauliflower Broccoli Salad

1 head raw cauliflower

1 head raw broccoli

1 10 oz pkg. frozen peas

1 cup sour cream

1 cup salad dressing

½ pkg. Good Seasoning Cheese & Garlic Dressing Mix

Break vegetables into small pieces. Mix all & refrigerate.

Apple Spinach Salad

4 cups spinach leaves

1.5 tablespoons vegetable oil

2 tablespoons cider vinegar

¼ teasp. Salt

Pinch of sugar

1 medium tart apple, diced

¼ cup shopped red onion

¼ cup chopped raisins

Wash spinach & pat dry. Tear into bite-sized pieces; set aside in salad bowl.

In a small bowl, mix oil, vinegar, salt & sugar. Add apple, onion & raisins to dressing & toss to coat. Cover and let stand 10 minutes.  

Add dressing to salad bowl and toss with spinach. Makes 4 servings.

Fruit Salad

1 can pineapple tidbits, drained

1 can peaches diced, drained

1 can mandarin oranges, drained

2 medium apples, chopped

3 bananas, sliced

2 pkgs. Small instant vanilla pudding,

1 ½ cups milk

1/3 cup frozen concentrate orange juice (6 oz.)

Mix, pudding, milk & orange juice.

Fold in ¾ cups sour cream (12 oz.) & fold in fruit to mixture & chill.

Lemon Jello Salad

1 pkg. lemon jello

2 cups hot water

8 marshmallows (cut)

2 large bananas, cut

1 9 oz. can crushed pineapple

Dressing:  

Pineapple juice & water = 1 cup

2 tablsp. Butter          

½ cup sugar

2 tablsp. Flour

1 egg

1 cup whipped cream

Dissolve jello in hot water. Chill until syrupy. Add fruit & marshmallows & pour in a 8 x 8 pan. For the dressing, take pineapple juice, water, butter, sugar, flour & egg and cook until thick. Cool. Add 1 cup whipped cream & whip into dressing. Pour over jello which has set and sprinkle w grated cheese. Chill

Vitamin C Salad

1 pkg. orange jello

1 pkg. lemon jello

2 cups boiling water

1 6 oz. can frozen orange juice

1 large can pineapple tidbits

1 cup pineapple juice

3 bananas

Dissolve orange & lemon jello in boiling water. Add frozen orange juice & pineapple juice. Refrigerate until thick. Add pineapple & tidbits and sliced bananas.

Orange Carrot Salad

1 pkg. (6 oz.) orange jello

1 tsp. salt

2 cups boiling water

1 can (1 lb. 4 oz) crushed pineapple in juice

2 Tblsp. Lemon juice

2 cup coarsely grated carrots

Dissolve jello & salt in water. Add other ingredients. Chill until thick. Makes 10-12 servings.

Unusual Cottage Cheese Salad

1 pkg. (3 oz.) orange jello

1 carton (12 oz.) small-curd cottage cheese

1 can (8 oz.) crushed pineapple, drained

1 can (11 oz.) mandarin oranges, drained

¼ teasp. Pineapple flavoring

1 pkg. (8 oz) cool whip

Sprinkle dry jello mix over cottage cheese & stir until jello is dissolved. Add well-drained fruits, flavoring & whipped topping. Refrigerate. Makes 10 servings.

Strawberry Salad

1-10 oz. pkg frozen strawberries, thawed

3.4 oz pkg. instant vanilla pudding

1 small can crushed pineapple

½ cup almonds, chopped

1 pkg. whipped topping

1 ½ cup small marshmallows

Don’t drain fruits, dump in bowl. Stir in instant pudding & marshmallows. Let soak a bit. Gently stir in whipped almonds. Refrigerate for many hours. May add red coloring.

Watergate Salad

1  carton (9 oz) cool whip

1 box pistachio pudding (instant)

1 can (1 lb.) crushed pineapple & juice

1 cup mini marshmallows

½ cup nuts

Fold dry pudding mix into cool whip. Add pineapple juice, marshmallows & nuts. Refrigerate.

Pineapple Cranberry Salad

1 can (20 oz) crushed pineapple, undrained

2 pkg. (4 serving size) Jello-Raspberry Flavor

1 can (16 oz.) whole berry cranberry sauce

1 apple, chopped

2/3 cup chopped Walnuts

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple, set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened.

Stir in pineapple, apples & walnuts

Refrigerate 4 hours or until firm. Makes 14 servings.

Chinese Cabbage Salad

1 small head of cabbage, shredded

1 bunch of green onions, chopped

1 package of Ramen noodles, any flavor (chicken)

1 cup of sliced almonds

1 stick of butter

½ cup of canola oil

¼ cup of vinegar

1 Tablespoon of sugar

Mix cabbage and onion in bowl. Sautee’ Ramen noodles and almonds in butter over medium heat until lightly browned.  Drain and cool on paper towel. Mix oil, vinegar, sugar and flavor packet from the Ramen noodles and pour over cabbage. Stir in noodles and almonds right before serving.  If you are in a rush, you don’t have to sauté the noodles and almonds, but they have much better flavor if you do and the noodles tend to get slimy if you don’t eat it all.

Weight Watchers Macaroni Salad

4 ½ cups cooked macaroni, kept warm

¾ cup fat free mayonnaise

¼ cup fat free sour cream

3 Tbsp. sweet pickle relish

1 medium sweet red pepper, diced

1 medium green pepper, diced

1 medium carrot, diced

¼ cup red onion, minced

1/8 tsp salt, or to taste

1/8 tsp black pepper, or to taste

While macaroni is still warm, place in large bowl. Add mayonnaise, sour cream, and relish and toss to coat. Add peppers. Serve warm or chilled. Yields about twelve ½ cup servings.

Macaroni Salad

2 cups of macaroni

1 small onion (diced)

3 sticks celery (diced)

1 cucumber (cut up)

2 tomatoes (cut up)

green pepper (diced)

Dressing:

1 cup Miracle Whip

2 tsp. prepared mustard

3 Tbsp. ketchup

4 Tbsp. sugar

Cook macaroni, add onion, celery, cucumber, tomatoes, green pepper – mixing well.

Combine dressing ingredients-mixing well.

Pour over macaroni mixture. Cook in refrigerator for several hours before serving.

Spaghetti Salad

1 lb. cooked spaghetti

1-2 chopped tomatoes

8 oz. zesty Italian salad dressing

1 chopped cucumber

¼ cup minced onion

4 Tbsp. salad supreme seasoning

Break spaghetti into thirds before cooking. Add rest of ingredients. Toss together and chill at least one hour before serving.

Frozen Fruit Salad Cups

1 small can of frozen orange juice

1 small can of frozen lemonade

2 – 10 oz pkgs. Of frozen strawberries

2 cups of water

1 cup sugar

4 bananas, sliced

Mix & freeze in small paper cups.

Seven Layer Salad

½-1 head lettuce, torn in pieces

1 cup diced celery

4 hard cooked eggs, shopped

10 oz pkg. frozen peas

8 slices bacon, fried & crumbled

½ cup diced green pepper

2 cups mayonnaise

2 Tbsp. sugar

4 oz. shredded cheddar cheese

Place ingredients in large bowl or long pan, in the order given. Combine the mayonnaise and sugar. Spread on top for dressing. Sprinkle top with cheddar cheese. Cover & refrigerate at least 8 hours before serving.

Corn, Avocado, and Tomato Salad

2 cups corn, cooked (fresh or frozen, for me it was about 2 ears of fresh corn)
1 to 2 avocados, cut into 1/2 inch cubes
1 pint cherry or grape tomatoes, cut in half
1/2 cup finely diced red onion (which I omit because yuck)

For the dressing:
1/2 teaspoon grated lime zest
juice from one fresh lime juice
1/4 cup cilantro, chopped (I omit because I don't like the taste)
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of cumin

This is so incredibly easy. I cooked the corn because I was able to buy some lovely fresh corn. While It was cooling I prepared the dressing by mixing all the ingredients. Then I cut the corn off the cob, cut the tomatoes and avocado and threw everything together in a bowl. I put it in the refrigerator for a few hours to chill and to let the flavors mingle. It was a lovely and refreshing side dish and I plan to make it many many times!

Recipe from The Girl Who Ate Everything

Mexican Taco Salad

1 head of lettuce
2 large tomatoes
1 large avocado
shredded cheese
1 pound cooked ground beef
rope olives
green onions
1 can of dark kidney beans
A few crumbled chips

Toss the above together with french dressing. Season with salt and pepper and chili powder to taste.

Recipe from Carmen Fisher

Caprese Pasta Salad

This is a recipe I found on WonkyWonderful (here).

8 ounces pasta (any shape you like just have fun), cooked according to package instructions

12 ounces cherry tomatoes, halved

8 ounces fresh mozzarella balls (like ciliegine), drained

fresh basil leaves, cut into ribbons

salt and pepper to taste

dressing (recipe below)

balsamic glaze (recipe here, also found on WonkyWonderful)

Dressing:

combine the following:

1/4 cup extra virgin olive oil

1/2 teaspoon dried Italian seasoning

1 garlic clove (I put it through the garlic press, but you can grate it)

salt and pepper, just a pinch

white sugar, just a pinch

Cook your pasta according to the instructions on the package. Drain and let cool completely (I ran mine under cold water to help speed up the process)

While your pasta is cooling prepare the dressing and let rest.

While you are cooling your pasta and resting your dressing cut your tomatoes in half and drain your mozzarella. Put in a large bowl and add your cooled pasta. Toss with the dressing until evenly coated. Salt and pepper to taste. Add sliced basil just before serving to prevent it from darkening. Serve with a drizzle of the balsamic glaze.