Salads

Salads

Ingredients:

  • 1cup Rosa Maria noodles (uncooked)
  • 1 cup miniature marshmallows
  • 1sm. pkg. Cool Wip
  • 1 cup crushed pineapple  (drained)
  • 1 cup Mandarin oranges  (drained)
  • 1 cup sour cream

Cook noodles as directed on package, drain and rinse with cold water. Mix together all ingredients in a medium size bowl and cill for 2 hours. Garnish as desired.

 
 
  • 6 chicken breasts (cooked)
  • 1 bunch green onions
  • 1 head lettuce
  • 1 stack won-tons

Dice cooked chicken into small pices. Cut up lettuce into small pieces. Slice wo-tons into thin strips and fry in oil (use a large pan). Dice up green onions. Toss all of this together into one big bowl.

Dressing:

  • 1/4 cup oil
  • 2 tbs. sugar
  • 1/4 tsp. pepper
  • 3 tbs. vinegar
  • 1- 1/2 tsp. Accent

Mix all ingredients together and pour over salad

 
 

Ingredients:

For each 1/4 head cabbage and 1 carrot

  • 1/2 cup mayonaise
  • dash pepper
  • 1/2 tsp. sugar
  • 1 tbs milk
  • 3/4 tsp salt
  • dash paprika
  • 1tbs Cider Vinegar (or lemon juice)

( if doubled add 1/2 tbs more milk)

Mix all ingredients together a medium size bowl, chill and serve.

 

 
 
  • 1 head cauliflower
  • 1 head broccoli
  • 5 green onions
  • 1 can peas (drained)
  • 1-1/2 cup mayonaise
  • 1 cup sour cream
  • 2 tbs wine vinegar
  • salt and pepper to taste

Mix salt, pepper, wine vinegar, sour cream and mayonaise in a large bowl. Chop the cauliflower and broccoli into bite size pieces. Slice green onion. Add peas, then pour mayonaise and sour cream mixture over vegetables and refrigerate over night.

 
 

Ingredients:

  • 1- 8 oz. pkg. macaroni
  • 1/4 onion (chopped)
  • 1 can cream of mushroom soup
  • 1/2 bell pepper ( chopped )
  • 1 lb. Velveeta Cheese
  • 1/4 cup pimento
  • 1 cup milk

In a large bowl mix all the above ingredients together. Bake for 45 minutes at 350 F.

 

Ingredients:

  • 12 red potatoes
  • 2 big dill pickles
  • 8 tbsp. oil (Crisco)
  • 4 tbsp. white vinegar
  • 1/2 to 3/4 cup dill pickle juice
  • 1 big onion
  • 2 tbsp. mayonaise
  • salt to taste
  • very good dash garlic powder
  • very good dash celery salt
  • 4 strips good lean bacon
  • very good dash dill weed
  • black pepper to taste

Preparation:

Boil potatoes one day ahead with the peel on. Let cool and peel the next day. Slice ( not to thick, not too thin ) intoa bowl. Chop onion and pickles and make dressing. Pour dressing over potatoes, mix and let soak for 2 hours. Fry bacon ( slowly ) until golden brown in pan without fat. Pour bacon with grease over potatoe salad, mix and let soak for 2 hours. Before serving, mix well again carefully.

Ingredients may be changed, depenting on your taste.

Ingredients:

  • 3 cups chicken, cooked and diced
  • 2 cups cauliflowerets
  • 1/2 cup lowfat plain yogurt
  • 1/2 tsp. pepper
  • 2 tbsp. lowfat salad dressing
  • 1/4 cup onions ( chopped )
  • 1/4 cup radishes ( sliced )
  • 1 tsp dillweed
  • 1/8 tsp. salt

Preparation:

Mix together chicken, cauliflowerets, radishes and onions. Stir together in a seperate bowl yogurt, salad dressing, dillweed,salt and pepper. Toss with chicken mixture.

Ingredients:

  • 1 head raw cauliflower ( separate into flowerets )
  • 3 green onions  ( chopped )
  • 1 cup celery ( diced )
  • 1/2 cup ripe olives ( sliced
  • 1 cup mayonaise
  • 1 cups sour cream
  • 1/4 pkg. Good Season's Italien Seasoning Mix
  • 1/2 tbsp. granulated garlic

Preparation:

Combine first 4 ingredients in a large bowl. Mix together remaining ingredients in a smaller bowl. Stir all ingredients and chill.

 

Ingredients:

  • 2 cans whole kernel corn (drained)
  • 3 sweet pickles (chopped)
  • 1 bell pepper (chopped)
  • 1 sm. jar diced pimentos
  • 1 med. onion
  • 1/2 cup celery (chopped)
  • 1/2 cup mayonaise

Preparation:

Mix all ingredients, cill and serve.

 

Ingredients:

  • a bunch of broccoli flowerets (washed and picked)
  • 1 lb. crumbled bacon
  • 1/3 cup green onion
  • 2/3 cup raisins

Mix all ingredients in a big bowl.

Dressing:

  • 1 cup mayonaise
  • 1/2 cup sunflower seeds
  • 1/2 cup sugar
  • 2 tbsp. dark vinegar

Mix all ingredients for dressing in a small bowl. Coat salad and let refrigerate several hours. Toss thoroughly before serving

 

 

 

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