Salads

Pink Stuff

Contributor: Janet Hert

Ingredients

Directions

  1. Mix together all ingredients.

Authentic Watergate Salad

Contributor: Jon Grose

Ingredients

Directions

  1. Stir pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl until well blended.
  2. Gently stir in whipped topping.
  3. Refrigerate one hour or until ready to serve.

Strawberry Salad

Contributor: Kim Hert

Ingredients

Directions

  1. Mix all ingredients together in a bowl. Cover and refrigerate overnight.

Blueberry Salad

Contributor: Connie Hert Campbell

Everyone's request at the holidays.

Ingredients

Directions

  1. Dissolve Jello in boiling water, then add juices. Set in refrigerator until soupy.
  2. Add berries and pineapple. Cool in refrigerator until partially set.
  3. Whip topping per directions and fold into mixture. 
  4. Fold in nuts.
  5. Pour into mold or glass bowl and chill.

Cranberry Salad

Contributor: Ruby Buergey

Directions

  1. 2 small, or 1 large, pkg raspberry Jello (mix with just one cup boiling water per package)
  2. To this add these ingredients:
    1. 1 pkg cranberries (12 to 16 oz), run through blender
    2. 3 1/2 cups sugar (1 cup may be enough for some people)
    3. 1 can crushed pineapple (juice too)
    4. 1 cup nut meats
  3. Stir occasionally while setting to keep ingredients mixed.

Mexican Salad

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Add all ingredients in a large salad bowl.

Taco Salad

Contributor: Donna Jean Mercer, Dana Still

Definitely a favorite, this recipe was submitted by two families.

Directions

Strawberry & Spinach Salad

Contributor: Donna Jean Mercer

Very good and colorful too. Red and green, be sure to use a clear bowl.

Ingredients

Directions

  1. The last 6 ingredients can be mixed together and let chill in refrigerator for 2-3 hours.
  2. Wash and dry spinach, tear into pieces.
  3. Clean strawberries and slice.
  4. Pour dressing (last 6 ingredients) over strawberries and spinach when ready to serve.

Oriental Spinach Salad

Contributor: Debra Hert Grose

I got this recipe from the Home Economics class when I taught at Nichols Junior High.

Ingredients

Directions

  1. Soak bean sprouts, drained, in cold water for several hours. When crisp, drain thoroughly.
  2. Wash spinach, dry leaves and chill.
  3. In small bowl combine oil, soy sauce, onions, sesame seeds, lemon juice, sugar and pepper. Let dressing stand for 1 hour or more.
  4. Tear spinach in large pieces and place in large salad bowl. Top with bean sprouts and water chestnuts. Pour dressing over the salad and toss thoroughly.

Broccoli Salad

Contributor: Evelyn Hert

Yum! Yum! This is a Weight Watchers' recipe, each serving is 2 points.

Ingredients

Directions

  1. Combine the first three ingredients in a bowl and mix well. Cover and refrigerate overnight.
  2. Combine the remaining ingredients in a large bowl. Stir in dressing to combine and pour over salad. Toss to coat well.
  3. Refrigerate 1-3 hours before serving.

Cauliflower and Broccoli Salad

Contributor: Rita Hallett

Directions

Bok Choy Salad

Contributor: Lisa Buergey Taylor, Ruby Buergey

Submitted by two family members... it must be really good!

Ingredients

Directions

  1. Mix cabbage and green onion - set aside.
  2. Crumble ramen noodles, sunflower seeds and almonds - spread on cookie sheet and bake 8-10 at 350 degrees.
  3. Bring sugar, oil, vinegar and soy sauce to boil in saucepan over medium heat. Remove from heat. Cool.
  4. Serve bowl of greens, drizzle mixture, top with crunchy noodle mixture.

Cherry Salad

Contributor: Viola Carder

Ingredients

Directions

  1. Combine and serve.

Cornbread Salad

Contributor: Donna Jean Mercer

Wonderful - doesn't sound like it, but it is!

Ingredients

Directions

  1. Mix mayonnaise and mustard together. Then mix with the above ingredients.
  2. Mix well, serve. Tastes better if you let it set in the refrigerator overnight and serve good and cold.

Macaroni Salad

Contributor: Donna Jean Mercer

Makes a large amount and is very good!

Ingredients

Directions

  1. Mix together: mayonnaise, sugar, vinegar, and Eagle Brand milk.
  2. Add other ingredients to macaroni and then mix all together. You can make this the day before.

Fumi Salad

Contributor: Debra Hert Grose

Ingredients

Directions

  1. Combine ingredients. Salad is best if prepared right before serving.

Old Fashion Coleslaw

Contributor: Evelyn Hert

Recipe from restaurant in Marquette, Kansas.

Ingredients

Directions

  1. Shred cabbage.
  2. Mix up other ingredients 1/2 hour before serving. Pour over cabbage and serve.

Fruit Salad

Contributor: Trudy Hert Duke

Directions

Waldorf Salad

Contributor: Debra Hert Grose

Ingredients

Directions

  1. Put all ingredients into a large bowl; toss to mix and coat. Serves 4.