GRANMA RECIPES SALADS

Chicken Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:41:00 +0000

This is perfect for a sunny afternoon!

Ingredients
2 c. of diced cooked chicken
2 cored and chopped red apples
2/3 c. of sliced celery
1/2 c. of chopped walnuts
2/3 c. of mayonnaise
2 tbsp. of lemon juice
1/2 tsp. of salt
1/4 tsp. of ground pepper

Directions
First take a bowl and add the chicken, apples and celery.
Now you can toss the mixture.
Put a lid on and chill.
Finally sprinkle with walnuts.
Serve.

Waldorf Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:39:00 +0000

You can use golden raisins or cranberries or a mixture instead of raisins. This recipe can be used as a salad or even as dessert. The lemon is not just for taste but will keep the apples from turning brown when exposed to air. You can use whatever type of apple you choose but we think Granny Smith apples are best. The marshmallows are optional too. If used you get a sweet salad that is useable as a dessert. Without them it is a good side salad for holiday meals

Ingredients
6 each Apple, cored and diced
1 1/8 cups Mayonnaise
3 teaspoons Lemon Rind, grated
1 1/2 tablespoons Lemon Juice
1 1/2 cups Celery, diced small
3/4 cup Pecan, Dry-roasted, chopped
1 1/2 cups Raisin, Golden Raisins preferred
1 1/2 cups Marshmallows, miniatures (Optional)

Directions
Bring one cup of water to a boil in a medium saucepan. Remove from heat and stir in raisins or dried cranberries. Let stand for 10 minutes and drain.
Roast or toast pecans in a skillet. Set aside to cool.
Stir together all ingredients in a large salad bowl, cover and chill before serving.

Seven Layer Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:38:00 +0000

A layered salad for special occasions. Can be prepared ahead. Requires chiling overnight.

Ingredients
1 head lettuce, shredded
1/2 cup celery, diced
1/2 cup red onion, shredded
8 Ounces peas, frozen
2 tablespoons sugar
2 cups mayonnaise
4 ounces cheddar cheese, shredded
8 slices bacon, crumbled

Directions
Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
Keep each layer separate, don't mix together.
Mix the sugar and mayonnaise and spread in a layer on top of the peas.
Sprinkle the cheddar cheese over the mayonnaise layer.
Add the crumbled bacon on top.
Cover with food wrap or foil and refrigerate overnight.

Fandango Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:37:00 +0000

I just came across this recipe and couldnt wait to share it with all of you!

Ingredients
Raspberry Dressing (makes enough for a few salads)
2/3 cup frozen raspberries thawed
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 cup olive oil
Salad
1 head romaine lettuce
1 8 oz. can mandarin oranges
1/2 cup chopped walnuts OR
handful crumbled bleu OR
gonzola cheese

Directions
mix dressing ingredients in a blender until smooth
toss lettuce with dressing, enough to coat
sprinkle with oranges, walnuts/cheese

Broccoli Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:35:00 +0000

this is another favorite, quick and simple. everyone loves it.. there are never any leftovers

Ingredients
1 fresh broccoli, stems cut off
1 red onion diced
handful slivered almonds
handful craisins
dressing
2/3 cup mayonnaise
1/4 cup sugar
2-3 Tablespoons lemon juice

Directions
steam broccoli for a few min. until bright green (optional)
preaper dressing in a small container, refrigerate
combine all salad ingredients
pour dressing, as much as needed over salad half hour before serving
ENJOY

Squash Salad Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 20:35:00 +0000

This dish is a twist on standard potato salad. It has a Japanese twist, yet it could pass for a Dutch dish as well.

Ingredients
10 small round potatoes (creamer type)
1/4 of a large kabocha, chunked in triangles in roughly the same size as potatoes
the amount of potatoes and kabocha should be roughly equal
3-4 inner stalks of celery, leafy tops included, sliced in half-moons
1 clove garlic, minced
2 tablespoons of fresh dill (or less dried dill weed)
1/2 cup Kewpie mayonnaise
Sea Salt to taste

Directions
Boil the potatoes and kabocha together until tender.
Drain (reserve liquid for a nice vitamin boost to a future soup stock) and put potatoes in large mixing bowl.
Add celery, garlic, dill and mayonnaise
Mix together chunking the potatoes into rough pieces.
Gently fold in kabocha and mix, adding more mayonnaise if necessary and salt to taste.
Chill and serve.

Oyster Salad Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:18:00 +0000

A salad in the tradition of chicken salad and tuna salad; oyster salad takes all of the flavors of oysters and adds them to a cool cream salad that really suits a picnic as well as a brunch table.
Prep:5m Cook:20m Servings:4

Ingredients
1 pint of oysters
1/4 c cream
1/4 c white wine vinegar
1/2 tsp mustard
1/2 tsp celery seed
1/4 tsp cayenne peper
1 Tbsp butter

Directions
Put everything but the oysters in a double-boiler.
Stirring constantly, reduce to a custard-like consistency.
Remove from heat.
In a separate pan, cook the oysters in their own liquor.
When the liquor boils, remove from heat, drain the oysters, and mix them into the dressing.
Put in the refrigerator.

Ichiban Salad Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:17:00 +0000

I make this salad a lot now that I'm in university. The noodles and the cabbage are very cheap, and it's one of those dishes that gets better the longer it sits in the refridgerator.
Prep:10m Servings:6

Ingredients
1 small head of cabbage, shredded
2 package ichiban/ramen noodles
1/2 cup slivered almonds, toasted
2 tbsp sesame seeds
1 can baby corn, drained
1 package ichiban/ramen soup mix, slightly crushed
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tbsp white sugar
1 tbsp soy sauce
1 tsp black pepper
1 tbsp teriyaki or fish sauce

Directions
In a large bowl, mix together the first five ingredients.
In a smaller bowl, blend the remaining ingredients to make the dressing.
Pour the dressing over the ingredients, tossing to coat.
Let the salad sit in the fridge for at least two hours before serving.
You can top with roasted chicken to make this more of a main course. Shrimp would also be a nice addition.

Four-can Salad Russian Beet Herring And Potato Salad Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:16:00 +0000

This unique salad is always a hit on a buffet. It couldn't be easier to make, as Andrew Schloss says, "you can make the whole recipe with little more than a can opener.." Make sure you allow at least 1 hour refrigeration time. ORIGINALLY FROM: Almost From Scratch: The New Convenience Cuisine.... More
Prep:5m Servings:4

Ingredients
1 jar (about 12 ounces) pickled herring fillet in wine sauce, drained
1 can (about 16 ounces) sliced beets, drained and quartered
3/4 cup chopped dill pickle
1 can (about 15 ounces) small whole potatoes, drained and cut into eighths
2 cups walnut pieces
1 cup sour cream
Salt and black pepper to taste

Directions
Cut the herring into bite-size pieces and place in a medium serving bowl with any onions that were in the jar.
Add the beets, pickles, potatoes, walnuts, sour cream, salt, and pepper. Toss together.
Refrigerate for at least 1 hour before serving.

Macaroni Salad Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 04:06:00 +0000

A salad full of color - the combination of macaroni, hard boiled eggs, bell pepper and celery all in a creamy, mouth-watering dressing; makes this a dish everyone will be begging for.
Servings:6

Ingredients
2 cups elbow macaroni, uncooked
2 cups creamy salad dressing (e.g. Miracle Whip)
3 hard-cooked eggs, diced
3 stalks celery, diced
2 tbsp dill pickle relish
1 small onion, diced
1 small red bell pepper, seeds removed and diced
3 tbsp prepared yellow mustard
3/4 tsp celery seed
2 1/4 tsp white vinegar
3/4 cup white sugar
1/4 tsp salt

Directions
Boil a pot of lightly salted water, add macaroni and cook for 8-10 minutes, until tender. Then, drain, and place aside to cool.
Combine the eggs, celery, relish, onion, and red pepper in a large sized bowl. In a small bowl, mix together the salad dressing, mustard, vinegar, sugar, celery seed and salt. Pour the mixture onto the vegetables, and mix in macaroni until blended well. Cover and place in the refrigerator to chill for at least 1 hour prior to serving.

Ham Pasta Salad Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 04:04:00 +0000

This unique salad will have both adults and the kids begging for more. Make the original, or use some substitutes for a bit lighter dish: turkey ham, and light sour cream. Delicious either way!
Servings:6

Ingredients
8 oz ziti pasta
1 pound cooked ham, cut into cubes
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
15 small sweet pickles, chopped, (place juice aside)
1 large red onion, roughly chopped
1 cup cherry tomatoes, cut into halves
1/2 cup sour cream
1 cup mayonnaise
2 garlic cloves, finely diced
1 tbsp white vinegar
2 1/2 tsp beef bouillon granules
1/2 tsp salt
1/4 tsp ground black pepper

Directions
In a large pot of lightly salted water, boil the pasta for 8-10 minutes or until ‘al dente‘, then drain.
Combine the drained pasta, ham, peppers, pickles, onion, and tomatoes in a large sized bowl.
In a small bowl, stir together the sour cream, mayonnaise, garlic, beef bouillon granules, vinegar, salt, pepper, and a 1/2 cup of saved pickle juice. Stir into the salad and toss gently to coat evenly. Allow the flavors to blend by chilling overnight, then remove and serve near room temperature.

Tuna Salad Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 04:03:00 +0000

The odd combination of curry and parmesan cheese make this a unique dish. Make it a sandwich... its even good enough to use as an appetizer.
Servings:4

Ingredients
1 (7 oz) can of white tuna, flaked and liquid removed
6 tbsp salad dressing, or mayonnaise
3 tbsp relish, sweet
1 tbsp Parmesan cheese
1/8 tsp minced, dried onion flakes
1 tbsp parsley, dried
1/4 tsp curry powder
1 tsp dill weed, dried
1 pinch of garlic powder

Directions
Stir together the tuna, Parmesan cheese, onion flakes and mayonnaise in a medium sized bowl. Next, season with the curry and garlic powder, dill, and parsley. Finally, mix well and serve with choice of crackers, or as a sandwich.

Yum Yum Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:41:00 +0000

I was able to get this yummy recipe from my mother-in-law, Norma. The first time I tasted this I new I had to have the recipe. Last Christmas my son called me and I walked him through the steps. It is a must for Thanksgiving and Christmas. At Christmas time I like to add a few cranberries to it. ... More
Prep:15m Cook:120m Servings:8

Ingredients
2 Cups Crushed Pineapple with Juice
Juice from 1 lemon
1 Cup Sugar
1 Cup Grated Cheddar Cheese
1/2 Pint Whipped Cream or Cool Whip
1 1/2 package unflavored gelatin
Maraschino Cherries

Directions
Heat pineapple with sugar and lemon juice and stir until sugar dissolves.
Meanwhile soak 1 1/2 pkg of gelatin in 1/2 cold water.
Remove pineapple mixture from heat and add gelatin mixture.
Put this mixture in a bowl to chill in refrigerator until just before the gel stage.
Add grated cheese and fold in whipped cream.
Set a few cherries out on a paper towel to soak up liquid, then place cherries around the top as you would like.
Chill until gelled completely.

Under-the-sea Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:40:00 +0000

I found this lovely recipe on the Jell-O site and believe me, it is very refreshing!
Prep:20m Cook:280m Servings:8

Ingredients
1 can (15-1/2 oz.) pear halves in light syrup,
undrained
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavour
Gelatin
1/4 tsp. salt
1 Tbsp. fresh lemon juice
6 oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese,
softened
1/8 tsp. ground cinnamon

Directions
DRAIN pears, reserving 3/4 cup of the syrup. Dice
pears; set aside.
STIR boiling water into gelatin and salt in medium
bowl at least 2 minutes until completely dissolved.
Stir in reserved syrup and lemon juice. Pour 1-1/4
cups gelatin mixture into 8x4-inch loaf pan or 4-cup
mold sprayed with no stick cooking spray. Refrigerate
about 1 hour or until set but not firm (should stick
to finger when touched and should mound).
BEAT remaining gelatin mixture gradually into cream
cheese until smooth. Stir in pears and cinnamon. Spoon
over clear gelatin in pan.
REFRIGERATE 4 hours or until firm. Unmold. Cut into 8
slices. Store leftover gelatin mold in refrigerator.
Total Time: 5 hours and 20 minutes
Serves: 8 servings, 1 slice each

Wonder Salad Of Yum Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:39:00 +0000

This salad is delightfully complex in flavour, yet simple to make. Don't be scared of the beets! I am not normally a fan of them, but they make the salad.
Prep:20m Cook:5m Servings:4

Ingredients
2 pears
2 carrots
1 avocado
1 small can baby beets (5-6 beets)
1 tomato
250 grams (9 oz) vintage cheddar cheese
Toasted pine nuts or chopped cashews
1 head butter lettuce
Steak (optional)
EVOO

Directions
Cut first six ingredients into equal, very small, bite-sized pieces.
Combine and coat lightly with EVOO.
Pan fry steak to your liking and slice.
Serve salad and meat on a bed of butter lettuce. Sprinkle w/ nuts.
Salt and pepper to taste.

Egg Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:38:00 +0000

This is the way I make egg sald for sandwiches. One time we decided we wanted to go on a picnic and i had a little of this left over and a couple of cans of tune so I combined the two and had some of the best tuna ever made. LOL
Prep:14m Cook:8m Servings:6

Ingredients
9 hard boiled egg
5 Tbs. sweet pickle relish.
2 Tbs. mayonnaise
1/2 Tbs. mustard

Directions
Crack and peel the boiled eggs.
Mash the eggs whites and yolks together with a fork.
Add the remaining ingrediants and mix well.
Chill for at least a half hour before spreading on bread.

First Ever Egg Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:37:00 +0000

I couldn't believe there wasn't an egg salad recipe here at GroupRecipes, so it is my pleasure to present....ta da....the First Ever Egg Salad recipe.....on this website, anyway! It's yummy.
Prep:10m Cook:14m Servings:6

Ingredients
6 eggs
1/2 c. mayo
3-4 tbs (your preference) prepared horseradish, well drained
2 celery ribs, chopped fine
2 green onions, sliced thinly
A medium pepper, either bell or sweet banana, chopped medium
salt and pepper to taste

Directions
Boil your eggs for 14 minutes. Cool, then peel. Chop medium
Add eggs to chopped pepper, onion and celery.
In separate bowl, mix horseradish and mayo, salt and pepper.
Fold all ingredients together, refrigerate for at least one hour.
Serve openfaced on toast.

5 Cup Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:36:00 +0000

Perfect for summer bbq's. Cooling, refreshing.
Prep:10m Servings:4

Ingredients
1 cup pineapple chunks
1 cup mandarin Orange
1 cup seedless grapes
1 cup mini marshmallows
1 cup sour cream

Directions
Drain Pineapple chunks and the mandarin orange
Cut grapes in half
Mix all ingredients
Chill till ready to serve.

Blt Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:35:00 +0000

A terrific bacon, lettuce and tomato salad. Try it!
Prep:10m Cook:10m Servings:10

Ingredients
8-oz. pkg. elbow macaroni, cooked
4 c. tomatoes, chopped
4 slices smoked bacon, crisply cooked and crumbled
1/2 c. mayonnaise
1/3 c. sour cream
1 T. Dijon mustard
2 t. cider vinegar
1 t. sugar
1/2 t. salt
1/2 t. pepper
3 c. lettuce, shredded

Directions
Place macaroni in a large bowl.
Add tomatoes and bacon; toss gently and set aside.
Mix remaining ingredients except lettuce together in a small bowl; stir well.
Pour over macaroni mixture; gently toss until well coated.
Chill; serve over shredded lettuce.

Pea Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:33:00 +0000

A fresh summer side salad, or add shrimp or crab meat for a light lunch!
Prep:10m Cook:30m Servings:2

Ingredients
1 large bag frozen sweet peas, defrosted, drained, NOT COOKED
3/4 Cup mayonnaise
1/2 cup chopped celery
Scallion, chopped or onions chopped-your preference
1 tablespoon lemon juice
1 teaspoon soy sauce
1/8 teaspoon garlic salt
Optional, but good- shrimp or crab meat
1 can chow mein noodles
Sliced almonds

Directions
Mix together mayonnaise, celery, scallions or onions, lemon juice, soy sauce and garlic salt.
Gently fold in peas and mix until all peas are covered.
If desired, you may also add shrimp or crab meat at this stage, and gently fold into pea mixture.
Refrigerate 30 minutes to 1 hour.
Optional: Before serving, sprinkle with sliced almonds and chow mein noodles.

7-cup Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:32:00 +0000

Ths is an easy salad to make in the evening and take to a summer gathering the next day. My family loves it.
Prep:10m Servings:10

Ingredients
1 C. frozen coconut
1 C. sour cream
1 C. pineapple bits
1 C. chopped pecans
1 C. miniature marshmallows
1 C. maraschino cherries
1 C. mandarin oranges

Directions
Drain fruit. Mix ingredients. Let set overnight.

Six Cup Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:32:00 +0000

This is another quick and easy salad my children grew to love around the holidays. They always asked for it.
Prep:10m Servings:8

Ingredients
1 cup sour cream
1 cup miniature marshmellows
1 cup coconut
1 cup mandarin oranges
1 cup crushed pineapple or tidbits
1 cup finely chopped pecans (optional)
8 maraschino cherries (optional)

Directions
Combine all above ingredients except for the cherries.
Garnish with cherries.
Regrigerate for several hours before serving

Pea Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:30:00 +0000

This is a big hit in the summer at picnics.It's also great for a luncheon salad or even the main course for a light meal
Prep:10m Servings:6

Ingredients
2 cans of peas, drained
2/3 c. shredded cheese
3 hard boiled eggs, peeled and diced
1/2 small onion, chopped or shredded
Dressing
2 T. salad dressing (mayonnaise or whatever)
1/4 c. sugar
milk

Directions
Mix salad dressing and sugar with enough milk together to make it smooth.
Let stand while mixing all other ingredients together.
Pour dressing over pea mixture and stir well.
Refrigerate until ready to use.
This travels well, and keeps for up to a week in the fridge.
VARIATIONS:
These variations make this even more wonderful.
I have even made it with both of these added, it is very good.
-You can add a can (or 2) of drained tuna
-You can add 1/2 a cantaloupe, diced small

Lap Salad Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 02:26:00 +0000

This is a fabulous salad that's truly an entire meal - I've even eaten it for breakfast! I think it got its name by being easily eaten from a plate on your lap, so whether you're watching TV or dining al fresco, this is the perfect dish. Add a second Chicken Breast if you like - I'm mainly vegetarian, so just use the chicken as an extra flavor ingredient.... More
Prep:30m Cook:25m Servings:8

Ingredients
1 large chicken breast, cooked, cooled, and shredded
2/3 cup coarsely chopped almonds
3 green onions, chopped
1 scant tablespoon white sugar
2 tablespoons sesame seeds
2 (3 ounce) packages Oriental flavor ramen noodles, crushed
1/2 medium head cabbage, shredded
1/2 cup vegetable oil
3 tablespoons distilled white vinegar
salt and pepper to taste

Directions
In a very large bowl, combine chicken, nuts, onion, sugar, sesame seeds, ramen noodles, one flavor packet from the noodles (discard or use remaining packet in something else), and cabbage.
In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Stir thoroughly.
Let stand in refrigerator at least 6 hours. Stir again before serving.
Tip: The easiest way to crush the ramen noodles is with your hands before opening the package.

Stewing Chickens For Salads Or Casseroles Recipe

noreply@blogger.com (JOE) — Wed, 24 Oct 2007 01:57:00 +0000

This is very good chicken and goes great in casseroles, stews, soups and salads. Enjoy
Prep:10m Cook:20m Servings:24

Ingredients
6 pound ready to cook stewing chicken cut up
2 sprigs parsley
4 cut up celery branches with leaves
1 carrot pared and sliced
1 small white onion cut up
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions
Place chicken in Dutch oven with water to cover.
Add parsley, celery, carrot, onion, salt and pepper then cover and bring to boiling.
Reduce heat then cook over low heat until tender.
Remove meat from bones and it's ready for use in salads or casseroles.