1-Sour Cream Version
Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
2-Fat Free Yogurt Version
Ingredients:
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup fat-free yogurt
Directions for versions 1 & 2:
Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.
3-Instant Jello Version
Ingredients:
-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like
Directions for Jello Version:
Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.
Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.
This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.
I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.
Showing posts with label Salad Recipes. Show all posts
Showing posts with label Salad Recipes. Show all posts
Amish Potato Salad Recipe
INGREDIENTS
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Labels:
Salad Recipes
Red Potato Salad Recipe
Ingredients
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Labels:
Salad Recipes
Cold Pasta Salad Recipe
Ingredients
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
Labels:
Salad Recipes
7 Layer Salad Recipe
Ingredients
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
Labels:
Salad Recipes
Bean Salad Recipe
INGREDIENTS
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Labels:
Salad Recipes
Mexican Food Recipes - Tomato Salsa
Ingredients
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
Labels:
Salad Recipes
Ramen Noodle Salad
Dressing Ingredients:
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
Labels:
Salad Recipes
KFC Cole slaw
Ingredients
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
Labels:
Salad Recipes
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