Sensational
Summer Salads
|
|
CRUNCHY
FRUIT SALAD
From
Jean Shahan of Powhatan
Ingredients:
 |
2
can tropical fruit salad |
|
1
apple (diced) |
|
1
banana (optional) |
|
1
bag walnuts |
|
1
bag coconut |
|
2
cups seedless green grapes |
Directions:
Mix all ingredients in a large bowl. Refrigerate for at least 2 hours. Add
bananas before serving.
CAULIFLOWER
SALAD
From
Velma McGregor of
Gretna
Ingredients:
|
5
or 6 cups cauliflower |
|
1
cup green pepper, chopped |
|
1
cup stuffed olives, sliced |
|
4
1⁄2-oz. can chopped ripe olives, drained |
|
1⁄2
cup chopped red sweet peppers |
|
1⁄2
cup red onion, chopped |
Dressing:
|
3
T lemon juice |
|
3
T cider vinegar |
|
1⁄2
t sugar |
|
1⁄2
cup vegetable oil |
Directions:
Combine vege�ta�bles
in a large bowl. In a small bowl, whisk lemon juice, vinegar, sugar and
pepper. Pour over vegetables, stir to coat. Cover and refrigerate 4 hours.
Serve with slotted spoon. Serves 6.
FIESTA
SALAD
From
Teresa Jackson of Aylett
Ingredients:
|
1
cup chopped chicken or turkey |
|
15-oz.
can black beans, drained and rinsed |
|
8
3⁄4 -oz. can whole kernel corn, drained |
|
3⁄4
cup red pepper strips |
|
1⁄2
cup green onions, sliced |
|
1⁄3
cup oil and vinegar salad dressing |
|
1
t ground cumin |
|
1⁄2
t garlic powder |
Directions:
In bowl, combine the first 5 ingredients. Stir together dressing, cumin
and garlic powder. Toss with chicken mixture. Refrigerate 30 minutes for
flavors to blend; serve on lettuce.
MACARONI
CHEESE SALAD
From
Nancy Howard of Brookneal
Ingredients:
|
8
oz. macaroni, cooked and drained |
|
12
oz. chopped ham |
|
1
cup cubed sharp cheese |
|
1⁄2
cup bias-cut celery slices |
|
1⁄3
cup chopped green pepper |
|
1⁄4
cup sliced green onion tops |
|
2
T chopped pimiento |
|
1⁄4
cup drained pickle relish |
|
1⁄2
cup mayonnaise |
|
1
T prepared mustard |
|
1⁄4
t salt |
Directions:
Mix well and chill.
BROCCOLI
SALAD
From
Nancy Howard of Brookneal
Ingredients:
|
1
head of broccoli |
|
6-8
slices of cooked bacon, crumbled |
|
1⁄2
cup chopped red onion |
|
1⁄2
cup raisins (optional) |
|
8
oz. sharp cheddar cheese, cut into small chunks |
|
1
cup mayonnaise |
|
2
T vinegar |
|
1⁄4
cup sugar |
|
1
cup halved cherry tomatoes |
Directions:
Cut broccoli flowerets and stems into bite-sized pieces. Place in a large
bowl and add crumbled bacon, onions, raisins and cheese. In a small bowl
combine remaining ingredients, stirring well. Add to broccoli mixture and
toss gently.
MEDITERRANEAN
CHICKEN SALAD
From
Michael Jordan of
Mt.
Crawford
Ingredients:
|
2
lbs. boneless, skinless chicken breast |
|
12-oz
bottle Caesar dressing |
|
1
red onion, cut in quarters |
|
1
red pepper, cut in half and seeded |
|
1
T chopped garlic |
|
1
T chopped fresh chives |
|
1
T chopped fresh rosemary |
|
1
T chopped fresh parsley |
|
1
T chopped fresh thyme |
|
1
T chopped fresh oregano |
|
8
oz. crumbled Feta cheese |
|
1
T chopped black olives |
|
1
T chopped artichoke hearts |
|
1
cup olive oil |
|
1
T balsamic vinegar |
Directions:
Marinate chicken overnight in Caesar dressing. Grill chicken, onion and
pepper until done. Cut all into strips and put in mixing bowl. Add all
other ingredients. Toss with 1 cup olive oil and 1 tablespoon of balsamic
vinegar. Serve chilled with tomato wedges.
PRETZEL
SALAD
From
Stephanie Earhart of Hustle
Ingredients:
|
2
2⁄3 cups crushed pretzels (9-oz. bag) |
|
3
T sugar |
|
3⁄4
cup butter or margarine (melted) |
|
8
oz. cream cheese |
|
3⁄4
cup sugar |
|
8
oz. Cool Whip |
|
6
oz. strawberry Jell-O |
|
2
cups boiling water |
|
1
1⁄2 pints frozen strawberries |
Directions:
Mix the first 3 ingredients together; press into a 9x13-inch pan to form
crust. Bake at 350� for 10 minutes. Cool. Mix cream cheese and sugar
together in a medium bowl; fold in Cool Whip. Spread on pretzels. Place
Jell-O in a bowl; add 2 cups of boiling water. After Jell-O dissolves, add
frozen strawberries. When slightly thick, pour over cream cheese mixture.
Refrigerate several hours or overnight.
AMAZING
GRACE SALAD
From
Becky Turner of
Gretna
Ingredients:
|
1
can Eagle Brand milk |
|
3
T lemon juice |
|
Large
container of Cool Whip |
|
Large
can crushed pineapple (drained) |
|
1
cup pecans (chopped) |
Directions:
Mix all ingredients together. Set in refrigerator prior to serving.
PATIO
SALAD
From
Lisa Beiner of
Dumfries
Ingredients:
|
1
cup canned peas (drained) |
|
1
cup canned green beans (drained) |
|
1
cup can shoe-peg corn (drained) |
|
1⁄2
cup celery (chopped) |
|
1
red onion (chopped) |
|
1
green pepper (chopped) |
|
1⁄2
cup vinegar |
|
1⁄2
cup vegetable oil |
|
1⁄2
cup sugar |
|
1
t salt |
|
1⁄2
t pepper |
Directions:
Put the first six ingredients in a bowl and put aside. Put vinegar,
vegetable oil, sugar, salt and pepper into a pan and bring to a boil. Pour
the mixture over the vegetables and chill.
DRESSING
FOR SALADS
From
Mary Arnold of Hague
Ingredients:
|
1⁄2
cup packed brown sugar |
|
1⁄2
cup vegetable oil |
|
1⁄3
cup vinegar |
|
1⁄3
cup catsup |
|
1
T Worcester sauce |
Directions:
Blend all ingredients in bowl until sugar is well mixed. Put in your
favorite container. Be sure to shake well before using. (Great for all
kinds of salads.)
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
