Super
Selections for Salad
Season
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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VEGETABLE
SALAD
From
Alice Forrester of Suffolk
Ingredients:
 |
16 oz. garden peas (small) |
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12 oz. shoe peg corn |
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16 oz. frozen French-style green
beans |
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1 medium onion (chopped) |
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3⁄4 cup celery (chopped) |
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2-oz. jar diced pimento |
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1⁄2 cup salad oil |
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1⁄2 cup white wine vinegar |
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1 t salt |
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1 t pepper |
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3⁄4 cup sugar
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Directions: Heat oil, vinegar, salt,
pepper and sugar. Cool. Drain vegetables and mix. Store overnight.
DILL
MACARONI SALAD
From
Mary Wheeler of Charlottesville
Ingredients:
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8-oz. pkg. macaroni |
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1⁄2 cup mayonnaise |
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1⁄2 t dry mustard |
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1 tomato (diced) |
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1 green pepper (diced) |
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1 small cucumber (diced) |
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1 cup chopped celery |
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2 T dill weed |
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Salt and pepper as needed |
Directions: Cook macaroni according to
box instructions. Drain and rinse with cold water. Combine mayonnaise with
mustard and then add to macaroni. Add tomato, green pepper, cucumber and
celery. Sprinkle dill weed into mix and toss lightly. Salt and pepper as
needed. Cover and chill for several hours.
ORANGE
SHERBET SALAD
From
Karen Lunceford of Aylett
Ingredients:
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6-oz. pkg. orange gelatin |
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1 cup boiling water |
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1 pint orange sherbet |
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1 cup mini marshmallows |
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8 1⁄4-oz. can crushed
pineapple (drained) |
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11-oz. can Mandarin orange
sections (drained) |
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1 cup Cool Whip |
Directions: Dissolve gelatin in
boiling water. Add sherbet, stirring until melted. Chill until consistency
of unbeaten egg white. Fold in remaining ingredients. Spoon into a lightly
greased, 6-cup mold. Chill until firm.
QUICK
CRANBERRY SALAD
From
Ruby Hawkins of Edinburg
Ingredients:
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2 small boxes raspberry gelatin |
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1 1⁄2 cups hot water |
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1 can jellied cranberry sauce |
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3 apples (diced) |
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1 cup pecans (chopped) |
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20-oz. can crushed pineapple (undrained) |
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3 oranges (peeled and sliced) |
Directions: Dissolve gelatin in hot
water. Add cranberry sauce and stir until smooth. Add remaining
ingredients and stir thoroughly. Put in a large bowl and refrigerate
overnight.
BROWN
RICE & BLACK BEAN SALAD
From
the Hildebrands of Broadway
Ingredients:
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1 cup cold cooked brown rice |
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1⁄2 cup cooked corn kernels |
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1⁄2 red bell pepper, chopped
and seeded |
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1⁄3 cup black beans, rinsed
and drained |
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2 T minced cilantro |
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1⁄2 jalapeno pepper, chopped
and seeded |
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2 T white vinegar |
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1 1⁄2 T lime juice |
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1 T extra virgin olive oil |
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1⁄4 t salt |
Directions: In a large bowl, combine
the first 6 ingredients. In a small bowl, whisk together the last 4
ingredients. Pour over the rice mixture and toss to coat. Cover and
refrigerate until the flavors are blended, at least one hour. Makes 4
servings.
MARIA�S
COLESLAW
From
Maria Renhwick of Dale City
Ingredients:
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5 cups shredded cabbage |
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1⁄2 cup almonds, toasted |
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1 1⁄2 cup dried cranberries |
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1⁄2 cup diced celery |
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1⁄2 cup chopped green onions
(white and green parts) |
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1⁄2 cup chopped green bell
pepper |
Dressing:
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1⁄2 cup mayonnaise |
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1 T sweet pickle relish |
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1 T honey mustard |
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1 T honey |
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Salt and pepper to taste |
Directions: Combine the slaw
ingredients in a large plastic bowl with a lid. Mix all the dressing
ingredients together. Refrigerate until ready to serve. Pour the dressing
over the slaw mixture just before serving. Stir well.
BLUEBERRY
SALAD
From
Josephine Lunceford of Aylett
Ingredients:
|
2 3-oz. pkgs. black raspberry or
grape gelatin |
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2 cups boiling water |
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20-oz. can crushed pineapple (undrained) |
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1 can blueberry pie filling |
Topping:
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8-oz. pkg. cream cheese (softened) |
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1⁄2 cup sugar |
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1 cup sour cream |
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1 t vanilla |
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1⁄2 cup nuts |
Directions: Dissolve gelatin in
boiling water. Add crushed pineapple and pie filling. Chill until firm. To
make topping, combine all the ingredients and beat well with mixer. Spread
on top of gelatin. Sprinkle with nuts.
We want your recipes! We pay $10 for
each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine
Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o
Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to
[email protected], with Reader Recipes as the subject. |
