Salads
- Pink Stuff
- Authentic Watergate Salad
- Strawberry Salad
- Blueberry Salad
- Cranberry Salad
- Mexican Salad
- Taco Salad
- Strawberry & Spinach Salad
- Oriental Spinach Salad
- Broccoli Salad
- Cauliflower and Broccoli Salad
- Bok Choy Salad
- Cherry Salad
- Cornbread Salad
- Macaroni Salad
- Fumi Salad
- Old Fashion Coleslaw
- Fruit Salad
- Waldorf Salad
Pink Stuff
Contributor: Janet Hert
Ingredients
- 1 can Eagle Brand milk
- 1 large Cool Whip
- 1 can cherry pie filling
- nuts
- 1 can crushed pineapple
Directions
- Mix together all ingredients.
Authentic Watergate Salad
Contributor: Jon Grose
Ingredients
- 1 pkg instant pistachio pudding mix (4 oz)
- 1 can crushed pineapple with juice (20 oz), undrained
- 1 cup miniature marshmallows
- 1/2 cup crushed pecans
- 1 3/4 cup non-dairy whipped topping
Directions
- Stir pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl until well blended.
- Gently stir in whipped topping.
- Refrigerate one hour or until ready to serve.
Strawberry Salad
Contributor: Kim Hert
Ingredients
- 1 can strawberry pie filling
- 1 can coconut
- 1 can Eagle Brand milk
- 1 cup miniature marshmallows
- 1 Cool Whip (8 oz)
- 1 small can crushed pineapple, drained
Directions
- Mix all ingredients together in a bowl. Cover and refrigerate overnight.
Blueberry Salad
Contributor: Connie Hert Campbell
Everyone's request at the holidays.
Ingredients
- 1 pkg raspberry Jello, small
- 1 can crushed pineapple, small (drain, but save the juice)
- 1 can blueberries (drain, but save the juice)
- 1 cup boiling water
- 3/4 cup combined juices (from pineapple and blueberries)
- 1 envelope Dream Whip
- 1/2 cup chopped pecans
Directions
- Dissolve Jello in boiling water, then add juices. Set in refrigerator until soupy.
- Add berries and pineapple. Cool in refrigerator until partially set.
- Whip topping per directions and fold into mixture.
- Fold in nuts.
- Pour into mold or glass bowl and chill.
Cranberry Salad
Contributor: Ruby Buergey
Directions
- 2 small, or 1 large, pkg raspberry Jello (mix with just one cup boiling water per package)
- To this add these ingredients:
- 1 pkg cranberries (12 to 16 oz), run through blender
- 3 1/2 cups sugar (1 cup may be enough for some people)
- 1 can crushed pineapple (juice too)
- 1 cup nut meats
- Stir occasionally while setting to keep ingredients mixed.
Mexican Salad
Contributor: Trudy Hert Duke
Ingredients
- 1 head lettuce
- 1 lb cheddar cheese, grated
- 1 can Ranch Style beans (15 oz)
- 2 tomatoes, diced
- 1/2 onion, finely chopped
- 1/4 bottle Kraft Catalina Dressing
- 1 large bag Fritos
Directions
- 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
- Layer in the following order:
- 1 - 1 can of drained Ranch Style Beans
- 2 - 1 small onion (chopped)
- 3 - 4 small tomatoes (chopped)
- 4 - 1 head of lettuce (chopped)
- 5 - 1/2 lb of grated cheddar cheese
- 6 - 1 lb bacon (fried crisp and crumbled)
- Add the following right before serving:
- 1 bottle of Catalina dressing
- 1 pkg Fritos (small - 10 oz size)
Strawberry & Spinach Salad
Contributor: Donna Jean Mercer
Very good and colorful too. Red and green, be sure to use a clear bowl.
Ingredients
- 1 pkg fresh spinach (12 oz)
- 1 qt fresh strawberries
- 1 tbsp poppy seeds
- 2 tbsp sesame seeds
- 1/3 tsp paprika
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/2 cup salad oil
Directions
- The last 6 ingredients can be mixed together and let chill in refrigerator for 2-3 hours.
- Wash and dry spinach, tear into pieces.
- Clean strawberries and slice.
- 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
- 1 can bean sprouts (16 oz)
- 1 lb fresh spinach
- 1/2 cup salad oil
- 1/4 cup soy sauce
- 2 tbsp grated onion
- 2 tbsp sesame seeds (toasted in oven, 350 degrees)
- 2 tbsp lemon juice
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1/4 to 1/2 cup water chestnuts, thinly sliced
Directions
- Soak bean sprouts, drained, in cold water for several hours. When crisp, drain thoroughly.
- Wash spinach, dry leaves and chill.
- In small bowl combine oil, soy sauce, onions, sesame seeds, lemon juice, sugar and pepper. Let dressing stand for 1 hour or more.
- 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
- 3/4 cup non fat mayonnaise
- 3 tbsp sugar
- 1 tbsp red wine vinegar
- 1 head broccoli, cut into florets
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 6 slices bacon cooked and chopped
- 1/4 cup pecans
Directions
- Combine the first three ingredients in a bowl and mix well. Cover and refrigerate overnight.
- Combine the remaining ingredients in a large bowl. Stir in dressing to combine and pour over salad. Toss to coat well.
- Refrigerate 1-3 hours before serving.
Cauliflower and Broccoli Salad
Contributor: Rita Hallett
Directions
- 1 head cauliflower
- 2 bunches broccoli
- 1 bell pepper
- 1 red onion
- Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/2 cup wine vinegar
- dash of Worcestershire sauce
- salt to taste
Bok Choy Salad
Contributor: Lisa Buergey Taylor, Ruby Buergey
Submitted by two family members... it must be really good!
Ingredients
- 1 bunch bok choy, shredded
- 6 green onion, chopped
- 2 pkg ramen noodles (throw out flavor packets)
- 3 tbsp slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1/2 cup sugar
- 2 tbsp soy sauce
Directions
- Mix cabbage and green onion - set aside.
- Crumble ramen noodles, sunflower seeds and almonds - spread on cookie sheet and bake 8-10 at 350 degrees.
- Bring sugar, oil, vinegar and soy sauce to boil in saucepan over medium heat. Remove from heat. Cool.
- Serve bowl of greens, drizzle mixture, top with crunchy noodle mixture.
Cherry Salad
Contributor: Viola Carder
Ingredients
- 1 can cherry pie filling
- 1 can crushed pineapple, drained
- 1 can Eagle Brand milk
- 1 large Cool Whip
- 1 cup coconut
- pecan & red food coloring, optional
Directions
- Combine and serve.
Cornbread Salad
Contributor: Donna Jean Mercer
Wonderful - doesn't sound like it, but it is!
Ingredients
- 2 boxes Jiffy cornbread muffin mix - mix as directed on box
- 1 fresh tomato, cubed
- 2 green peppers, chopped
- 1 purple onion, chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 tbsp prepared mustard
Directions
- Mix mayonnaise and mustard together. Then mix with the above ingredients.
- 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
- 1 lb large shell macaroni, cooked
- 1 cup mayonnaise
- 1 cup sugar
- 1 cup vinegar
- 2 cup cheddar cheese, grated
- 1 cup carrots, grated
- 1 bell pepper, chopped
- 1 bunch green onion, chopped
- 1 can Eagle Brand milk
Directions
- Mix together: mayonnaise, sugar, vinegar, and Eagle Brand milk.
- Add other ingredients to macaroni and then mix all together. You can make this the day before.
Fumi Salad
Contributor: Debra Hert Grose
Ingredients
- Salad
- 1 pkg premade cole slaw (16 oz)
- 1 bunch green onion
- 2 pkg Chicken Sesame Top Ramen
- 1 pkg shaved almonds (roast)
- 1/2 pkg sesame seeds
- Dressing
- 1 cup oil
- 4 tbsp sugar
- 6 tbsp vinegar
- salt
- pepper
- seasoning packets from Top Ramen
Directions
- Combine ingredients. Salad is best if prepared right before serving.
Old Fashion Coleslaw
Contributor: Evelyn Hert
Recipe from restaurant in Marquette, Kansas.
Ingredients
- 1 1/2 lbs cabbage
- 1 tbsp salt
- 2/3 cup sugar
- 1/3 cup cider vinegar
- 1 cup whipping cream (do not whip)
Directions
- Shred cabbage.
- Mix up other ingredients 1/2 hour before serving. Pour over cabbage and serve.
Fruit Salad
Contributor: Trudy Hert Duke
Directions
- Add the following ingredients together:
- 1 can mandarin oranges, drained
- 1 can pineapple chunks, drained
- 1 small can of cherries, drained
- 1 cup shredded coconut
- 1 cup marshmallows
- 1 cup sour cream or Cool Whip
- nuts
Waldorf Salad
Contributor: Debra Hert Grose
Ingredients
- 3 large apples, cored and cut in 1/2" chunks (5 1/2 cups)
- 1/2 cup plain lowfat yogurt
- 2 tbsp light mayonnaise
- 2 ribs celery, thinly sliced
- 2 scallions, thinly sliced
- 1/3 cup walnuts, coarsely chopped, toasted
Directions
- Put all ingredients into a large bowl; toss to mix and coat. Serves 4.