Oriental Salad

 Oriental Salad

From: Shirley Kelm

1 cup sunflower seeds

1/2 cup almonds

Bake at 350 for 10 minutes

Combine in a bowl:

2 pkg of oriental ramen noodles

1 pkg coleslaw

1 bunch chopped green onions

Add sunflower seeds and almonds.

Mix in a small bowl:

1/3 cup white vinegar

3/4 cup canola oil

2 pkg ramen seasoning

1/3 cup sugar

Heat 45 seconds in microwave, pour over salad just before serving.

Fruit Fluff

Fruit Fluff

1 large container of cool whip
1 can peaches, drained and diced
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 (10 oz) jar maraschino cherries, drained
2-3 cups mini marshmallows

Mix and put in the fridge. Let set overnight or several hours before serving.

Kim's Salad

Kim's Salad

Source: Kim Connor

Romain Lettuce

Small can of marinated artichoke drain & chopped

1/2 small red onion thinly sliced

1/2-1 cucumber chopped

1 tomato diced

1/2 cup Parmesan

Ken's northern Italian dress lite to taste

Cornbread Salad

Cornbread Salad

Fry 1 pound bacon (crispy) then crumble.

Mix
2-3 cups Mayo
1 ranch dressing envelope
1 tsp bacon grease

In bowl mix:
1 cup diced onion
1 cup diced bell pepper
1 cup diced tomatoes
1 (15 oz) can corn, drained

In a large bowl...add veggies, bacon, mayo mixture, and 1 batch of crumbled corn bread.  Refrigerate 2 hours before serving.

Easy Italian Pasta Salad

Easy Italian Pasta Salad

16 oz. shell pasta, cooked, drained and cooled
16 oz. Italian salad dressing
1 cup chopped green bell pepper
1 cup sliced black olives
1 cup sliced pepperoni
1/2 cup parmesan cheese
2 tsp. dried oregano

Mix all ingredients and refrigerate.

Corn Salad

Corn Salad

Source: Michele Uptegrove

5 ears of corn, shucked
1 small red onion, diced
3 tbsp. cider vinegar
3 tbsp. olive oil
1/2 tsp kosher salt
1/2 tsp. black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.  Drain and immerse it in ice water to stop the cooking and to set the color.  When the corn is cool, cut the kernels off the cob. 

toss the kernels in a large bowl with all ingredients but the basil.  Chill.  Just before serving toss in the fresh basil.  Taste for seasoning and serve.

Potato Salad

This is my favorite potato salad recipe - but some people think it's too plain.  But I don't like mustard, relish, or celery.  So if you do like those things just add some in.


Potato Salad

5 pounds red potatoes, peeled
6 hard cooked eggs, chopped
1 diced onion
1 cup mayo
1 tbsp. Dijon mustard
salt
pepper

Cook potatoes in boiling water until tender. Drain and cool.  Cut into 1 inch cubes.  Stir together potato, onion and eggs. 

Stir together mayo and next 3 ingredients; gently stir into potato mixture.  Taste and add more salt/pepper as needed.  Serve immediately or cover and chill if desired.

Spinach Salad

Dan's cousin makes a mean Spinach Salad and Dan just can't get enough of it.  Shirley made it at Thanksgiving and he wanted more today so he picked up the ingredients and I made a big salad for him today.

Shirley's Spinach Salad
Source: Shirley Kelm

1 bag spinach
1 bag romaine lettuce
2 Fuji apples - diced
1 6oz pkg dried cranberries
1 cup sunflower seeds
8 oz mozzarella cheese, shredded

Dressing
1/2 cup Splenda
1 tsp salt
1 tsp dry mustard
1/2 tsp onion powder
1/3 cup cider vinegar
1 cup salad oil
1 Tbsp poppy seeds

Mix the salad ingredients together in a large bowl.  In a small bowl, mix together the dressing then pour over the salad.  Toss to coat well.

Layer Salad

LAYER SALAD

In a large bowl, layer the following items

½ head lettuce, cut or torn into small pieces

Celery (I leave out because I don’t like it)

Diced onion

Chopped red bell pepper

Bag Frozen Peas

½ head lettuce, cut or torn into small pieces

Sprinkle with white pepper, tarragon leaves, parsley, and chives.  (or sprinkle with Fines Herbes from Penzeys and the white pepper)

Spread Buttermilk ranch dressing over the whole thing. (I make my own, using spices from Penzey’s spices and buttermilk and mayo)

Cover and place in the fridge over night.

Just before serving add cooked & crumbled bacon and some cheese.  (You can use any kind of cheese, I used the Mexican blend this time because it’s what I had on hand.  The other time I made it I used mozzarella)

Strawberry Spinach Salad

While we were in Minnesota we had a very good salad at Noodles & Company.  I made this salad today and it was soooo good and very similiar to their salad.  I wish we had this restaurant close to us. 

I made the dressing different so I'll share my version with you also.

Strawberry Spinach Salad

In a large bowl layer the following ingredients, I didn't really measure, just add as much or as little as you wish:

Spinach leaves
Red Onion, thinly sliced
Strawberries, cut into bite sized pieces (I sprinkled a little splenda on them)
Croutons
Cooked & Crumbled Bacon (I used about 4 strips)
Chopped Pecans
Blue Cheese Crumbles

Balsamic Dressing
1/2 cup balsamic vinegar
2 tbsp honey
1/2 tsp sea salt
1/4 cup olive oil

I placed the above ingredients in a mason jar, screwed on the lid and shook it really well to mix.  Then drizzle on the salad before serving.