Make your own free website on Tripod.com
Greens & Such!!!

""Carrot Salad"" ingredients... 5 cups sliced partially cooked carrots 1 med. onion, chopped 1 green pepper chopped 1 can tomato soup 1 cup sugar 1/2 cup salad oil 1 tsp. dry mustard 3/4 cider vinegar 1 tsp. salt 1 tsp. Worcestershire sauce 1 tsp. pepper Procedure ************* Place all ingredients in a kettle except the carrots, onion and green pepper. Bring this to a boil until the sugar is dissolved. Cook the fresh carrots about 15 minutes until they are soft, but not soggy. Drain. Combine with the other ingredients in a large bowl. Marinate at least 12 hours.

""BERRY FRUIT SALAD"" Mixed with fresh mint leaves, Prepare it a few hours ahead of time and it will develop a light, sweet syrup. 1 pt. raspberries 1 pt. blueberries 1 small honeydew melon 1 small cantaloupe 2 tsp. sugar 1/2 cup fresh mint leaves (optional) Rinse the raspberries and blueberries, and allow time for them to dry thoroughly. Seed and cube both melons. In a stainless steel or glass bowl, toss together the berries, melon and sugar. (Of course, you can add or substitute other fruits, but keep in mind that fruits like bananas, pears and apples oxidize quickly and will discolor.) Cover and refrigerate for 3 hours. Right before serving, wash the mint leaves and use scissors to snip them into small pieces. Toss in with the fruit. Serves 8

""BAKED POTATO SALAD"" Ingredients 8 - 10 medium-sized baker potatoes 2 tblspns white wine vinegar 1 tblspn prepared Dijon mustard 1 cup sour cream (light works great!) 1 cup of grated sharp cheddar cheese cup crisp-cooked bacon, crumbled cup thinly sliced green onions (don't forget to use the tops!) 1 tspn. salt 1 tspn. cracked black pepper Directions Bake potatoes with skins on at 425 for approximately one hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside. In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better!). Serve cold.

"MACARONI SALAD" Ingredients: ------------ 1 1/2 boxes of creamettes macaroni (this makes a huge dish full - unless you have a large family you may want to use less macaroni) 1 medium-sized onion, chopped up Cut up vegetables: ------------------ celery carrots cucumber green peppers radishes tomatoes any other fresh vegetable you want to add miracle whip (to taste) sweet pickle relish (to taste) Instructions: ------------- Cut up vegetables. Cook macaroni according to instructions on package EXCEPT cook it LONGER than package says so that pieces of macaroni are soft (not mushy but good and soft). Cool macaroni a tiny bit so that it is warm, not hot. (I do this by repeatedly pouring cool water on it and draining it) Drain macaroni. Pour into a large dish. Add cut up vegetables - the more vegetables the better. Add chopped onion to taste. Add Miracle Whip to taste. Add sweet pickle relish to taste (for 1 1/2 packages of macaroni my family likes it best when I use about 1/2 jar of relish) Mix ingredients (I mix each ingredient immediately after adding it) Refrigerate until it is cold and serve. Again, I stress that the amounts of everything are to taste.

"Waldorf Salad" 1 c grapes 1 ea HEAD LETTUCE 1 c NUT MEATS 3 ea BANANAS 3 ea ORANGES 4 c DICED SPICY APPLES 4 c CUT-UP CELERY 2 c MAYONNAISE DICE ALL FRUIT CAREFULLY. CUT CELERY INTO SMALL PIECES. MIX WELL. ADD MAYONNAISE AND TOSS TO WELL COAT FRUIT. SERVE ON TOP OF LETTUCE LEAVES. CHILL WELL BEFORE SERVING.

"Waldorf Salad" This one is my favorite!!! 1 small jar of poppyseed dressing 4 C Diced Red deliscious apples. 1 c walnuts (more if you like) I do. 1 c raisans 1 c chopped celery This is really good!! and different.Toss to coat.Chill well before serving. This is very pretty also!!

""SEVEN LAYER SALAD"" 1/2 HEAD CHOPPED LETTUCE 1/4 CUP FINELY CHOPPED ONION 1/2 CUP FINELY CHOPPED CELERY 3/4 CUP FROZEN PEAS 1/4 CUP FINELY CHOPPED GREEN PEPPER 1 CUP MAYO 1-2 TBLS SUGAR 1 CUP GRATED CHEDDAR CHEESE,MILD OR SHARP,I PREFER SHARP. ADDS MORE ZING. 8 OR 9 SLICES OF BACON SPREAD FIRST 5 INGREDIENTS IN LAYERS IN A LARGE SHALLOW TUPPERWARE. THINLY SPREAD MAYO ACROSS THE LAYERS. VERY LIGHTLY SPRINKLE SUGAR OVER MAYO. NEXT COVER WITH CHEESE. COOK BACON AND CRUMBLE ON TOP OF SALAD. REFRIGERATE BEFORE SERVING.

""Coleslaw"" 2 tb SUPER FINE SUGAR 2 lb CABBAGE 1/2 ts CELERY SEED 1 c MAYONNAISE 1/2 ts SALT 1 c SOUR CREAM PINCH WHITE PEPPER 2 tb VINEGAR Instructions CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.!!!!

***3-Bean Salad*** Ingredients (1 servings) 1 cn 16-oz green beans 1 cn 16-oz kidney beans 1 cn 16-oz wax beans 1/2 c Chopped green pepper 1/2 c Sugar 2/3 c Vinegar 1/2 c Salad oil 1/4 ts Pepper 1/4 ts Salt 1/2 c Chopped onion Instructions Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.

""Rice-and-bean Salad"" Yield: 8 servings 1 c Rice,regular long-grain Salad oil 3 Celery stalks,lg,thin sliced 1 cn Kidney beans(17oz) 2 T Vinegar,red-wine 3/4 t Salt 1/2 t Sugar 1. Prepare rice as label directs; place in bowl. 2. Meanwhile, in 10" skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well. Serve at room tempature.Or cover and chill overnight.

""Bean and Cashew Nut Salad"" Ingredients (6 servings) 1 c Dried lima beans - soaked overnight OR... 30 oz -canned lima beans 1 c Blackeye peas - freshly cooked or canned 2 Celery sticks - finely chopped 1 sm Red sweet pepper - seeded and finely chopped 2 tb Roasted cashew nuts - (Or more to taste) 2 Green onions; chopped 1 tb Tomato sauce (ketchup) 1 Garlic clove; crushed Salt and pepper; to taste 1/4 ts Cumin or jeera, ground 3 tb Balsamic or wine vinegar 6 tb Olive oil Instructions In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.

""Italian Vegetable Salad"" Ingredients (6 servings) 1 cn VEG-ALL Mixed Vegetables, drained (16 oz)or fresh. 1 cn Garbanzo beans, drained (16 oz) 1/4 c Chopped green onion 1/2 c Chopped celery 1/ 4 c Olive oil 3 tb Vinegar 1 ts Sugar 1 ts Basil 1 Garlic clove 1/2 c Ripe olives, sliced 1 c Cherry tomatoes, quartered 2 tb Chopped parsley Instructions 1. Combine VEG-ALL, beans, onion and celery in bowl. 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture. 3. Let stand several hours or overnight to marinate. 4. Add olives, tomatoes and parsley before serving.

""Poke Salad & Eggs"" Ingredients 1 1/2 lb. Poke Leaves & Stalks 5 Thick Slices Salt Bacon 1/2 t. Salt 6-8 Eggs Directions Select tender young polk greens, include some tender stalks, not over 6 inches long. Cut stalks like you would celery. Clean well rinsing several times. Parboil and discard water. Add fresh water and 1 slice of bacon. Cook until tender. Fry rest of bacon until crisp and set aside. Add greens, salt and eggs to dripping cook over low heat for 20 minutes.

""Spinach Pasta Salad"" Ingredients: 4 cups cooked colorful macaroni 1 1/2 cups salsa, separated 1 cup red onion, chopped 2 cups tomato 1 cup red bell pepper, chopped 1 cup green bell pepper, chopped 1 cup cooked black or red beans 1 cup cooked corn 1 Tbsp cilantro Servings: 14 Nutritional analysis per serving: calories: 104 grams of fat: 1 g. fiber: 3 mg. sodium: 76 % calories from fat: 5 Instructions: In a bowl, mix macaroni and 1/2 cup salsa. Cool in refigerator for 30 minutes, then add rest of ingredients. Refrigerate at least 1 hour prior to serving.



""24 Hour Fruit Salad"" Ingredients (16 servings) 2 md Cans of pineapple tidbits 6 oz Can or orange juice, frozen 1 pk Instant lemon pudding 3 Bananas, sliced 1 cn Pears, 2 1/2 lb. 2 1/2 lb Can of apricots 2 1/2 lb Can of peaches 1 cn Mandarin oranges, drained Instructions Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

""Miami Winter Salad"" Grapefruits and avocados are important crops in Miami. The jicama is added for texture and to lighten up an otherwise traditional salad. 1 tablespoon olive oil 4 dashes hot sauce, or to taste 1/2 teaspoon salt, or to taste 1 small jicama, peeled and julienned 1/2 small red onion, thinly sliced 2 grapefruits, peeled and sectioned 3 navel oranges, peeled and sectioned 1 large avocado 1/4 cup coarsely chopped pecans, toasted (about 1 ounce) In a large serving bowl, whisk together oil, hot sauce, and salt. Add jicama and onion and toss to combine. Top with grapefruit and orange sections, cover, and refrigerate until just before serving. Just before serving, peel and slice avocado. Add to chilled salad, along with pecans, and toss gently to combine. Makes 8 servings. PER SERVING: 145 CAL (33% from fat), 2g PROT, 5g FAT, 21g CARB, 3mg SOD, 0mg CHOL, 5g FIBER Source:

""Strawberry Spring Salad"" Yield: 4 Servings 3 tb White wine vinegar 3 tb Water 1 tb Honey 2 tb Extra-virgin olive oil 1/8 ts Salt 1/8 ts Pepper 3 c Strawberries, quartered 10 oz Italian Blend salad greens 4 ts Pine nuts, roasted Combine first 6 ingredients and stir well with a whisk. Combine strawberries and green. Add the vinegar mix; toss to coat. Sprinkle with nuts.

""Apple Cheddar Salad"" Servings: 4 2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery 6 oz. mild Cheddar cheese, cut into small cubes 1/4 cup mayonnaise dash of salt and pepper lettuce Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients. Toss to coat. Serve on lettuce-lined plate.

""Apple and Banana Salad"" 1 egg, separated 2/3 c sugar 2 Tbsp flour 2Tbsp butter 1 c water 1 tsp vanilla Beat yolk of egg, Add sugar, flour, and butter and mix thoroughly. Put in saucepan and put on stove. Add water and stir constantly until it boils. Let this cool completely. Add vanilla and gently fold in egg white which has been stiffly beaten. Pour sauce over diced apples and bananas.

""DUMP FRUIT SALAD"" Yield: 6 servings 1 c Mandarin oranges, drained 1 c Pineapple chunks, drained 1 c Flaked coconut 2 c Miniature marshmallows 1 c Sour cream (high quality) 1 tb Sugar 6 Maraschino cherries for the Garnish (optional) Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours. Right before serving you could garnish with a few maraschino cherries placed on the top of the salad.

""Spinach Slaw"" 8 c. shredded iceberg lettuce 5 c. shredded spinach 4 c. shredded red cabbage 3 c. shredded green cabbage 1 c. mayonnaise or salad dressing 1/4 c. honey 3/4 to 1 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. pepper In large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.

""Banana Poppy Seed Dressing"" 1 ripe banana 1 c. (8oz) sour cream 1/4 c. sugar 1 Tbsp. poppy seeds 1 Tbsp. lemon juice 1 tsp. dry mustard 3/4 tsp. salt Salad greens Orange and grapefruit sections In a small bowl, finely mash banana. Add sour cream, sugar, poppy seeds, lemon juice, mustard and salt. Chill for at least 30 minutes. Arrange salad greens and fruit on a platter or individual salad plates. Serve with dressing.

""Spinach Chicken Salad"" 5 cups cubed cooked chicken (about 3 whole breasts) 2 cups green grape halves 1 cup snow peas 2 cups packed torn spinach 2-1/2 cups sliced celery 7 oz. corkscrew pasta cooked and drained 1 jar (6 oz) marinated artichoke hearts, drained and quartered 1/2 large cucumber, sliced 3 green onions with tops, sliced Large spinach leaves, optional Orange slices, optional DRESSING: 1/2 cup vegetable oil 1/4 cup sugar 2 tbsp white wine vinegar 1 tsp salt 1/2 tsp dried minced onion 1 tsp lemon juice 2 tbsp minced fresh parsley In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumbers and green onions. Cover and refrigerate. Combine all dressing ingredients in a jar or small bowl; mix well and refrigerate. Just before serv- ing, pour dressing over salad and toss. If desired, serve on a spinach leaf and garnish with oranges.

""Quick Refrigerator Sweet Pickles"" 5 cups thinly sliced cucumbers 2 cloves garlic, halved 2 cups water 1 tsp mustard seed 1 tsp celery seed 1 tsp ground turmeric 2 cups sliced onions 1 cup julienne carrot strips 2 cups vinegar 3 tbsp plus 1-3/4 tsp Equal for recipes or 36 packets Equal or 1-1/2 cups Equal Spoonful Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.

""CALICO FRUIT SALAD"" Yield: 6 servings 1 head.Ice Berg Lettuce Chunks; 2 c Tart Apples; Chopped 2 lg Bananas; Sliced 1/2 c Raisins -------------------PEANUT BUTTER DRESSING------------------- 1/4 c Peanut Butter 3 tb Honey 1/4 c Milk 1/2 c Miracle Whip Salad Dressing FOR THE SALAD: Combine the lettuce and fruit, tossing lightly to mix. FOR THE DRESSING: Combine the peanut butter and honey, then gradually add the milk. Add the dressing and mix well until well blended. Chill until serving time. VARIATION: The dressing may also be served as a dip with apple and pear slices or banana chunks.