Sweet
& Savory Salad Sampler |
|
South
Seas Salad
From
Cathy Benson of Daleville
INGREDIENTS:
 |
1
papaya, peeled and sliced (discard all but 2 T
of seeds) |
|
2
cups escarole lettuce, torn into bite-size
pieces |
|
1
small can pineapple bits drained, reserve juice |
|
1
cup chow mein noodles |
|
�
cup almond slivers |
|
�
cup chopped green onion, including the tops |
Papaya
dressing:
|
�
cup honey |
|
2
T canola oil |
|
2
T white wine vinegar |
|
Pineapple
juice from tidbits |
|
2
T real bacon bits |
|
2
T papaya seeds |
DIRECTIONS:
Mix all salad ingredients. In a blender, mix all dressing ingredients
except the bacon bits and papaya seeds. Stir in bacon bits and papaya
seeds without blending. Pour into a dressing bottle or Rubbermaid water
bottle. Shake well; dress salad to taste. Makes 6 servings.
HOT
CHICKEN SALAD
From
Shonda Davis of Alexandria
INGREDIENTS:
|
2
cups cooked chicken, diced |
|
15-oz.
can cream of chicken soup |
|
1
cup chopped celery |
|
1
cup pineapple chunks, drained |
|
1
T minced onion |
|
�
cup slivered almonds |
|
�
t salt |
|
�
t pepper |
|
1
T lemon juice |
|
�
cup mayonnaise |
|
3
eggs, cooked and diced |
|
1
medium can chow mein noodles |
DIRECTIONS:
Mix all ingredients, except noodles, together. Put in 8x8-inch or 9x9-inch
cas�serole
dish. Top with noodles. Bake at 350� for 30 minutes.
MARSHMALLOW
FRUIT SALAD
From
Nancy Howard of Brookneal
INGREDIENTS:
|
20-oz.
can pineapple chunks, drained |
|
15-oz.
can fruit cocktail,
drained |
|
15-oz.
can mandarin oranges, drained |
|
1
cup chopped pecans |
|
8
oz. sour cream |
|
2�
cups whipped topping |
|
3
cups mini-marshmallows |
DIRECTIONS:
In a large bowl combine fruits, pecans, and sour cream. Fold in whipped
topping and marshmallows. Cover and chill.
24-HOUR
SALAD
From
Joanne Woody of Center Cross
INGREDIENTS:
|
2
cups canned fruit cocktail |
|
16-oz.
can pineapple chunks or tidbits |
|
1
large bottle maraschino cherries |
|
1
can mandarin oranges |
|
2
cups mini-marshmallows |
|
2
beaten eggs |
|
4
T sugar |
|
2
T vinegar |
|
�
t butter |
|
1
pkg. Dream Whip |
DIRECTIONS:
Drain and combine fruit cocktail, pineapple, cherries and oranges. Add
marshmallows. Dressing: Cook eggs, sugar, vinegar and butter over low heat
until thick. Cool and fold in 1 package of prepared Dream Whip. Combine
fruit and dressing; let stand 24 hours covered, in the refrigerator.
JULIE�S
FESTIVE SUMMER SALAD
From
Julie McNeill of Cape Charles
INGREDIENTS:
|
1
can drained chickpeas |
|
1
can drained black beans |
|
1
can drained black-eyed peas |
|
1
can drained yellow corn |
|
1
jar roasted red peppers, seeded and diced |
|
1
jar peppadews, sliced in strips |
|
1
bunch scallions, chopped |
|
1
medium Bermuda onion, diced |
|
1
small can green chilies |
|
3
T soul seasoning |
|
2
T dried chives |
|
Ground
sea salt to taste |
|
Ground
pepper to taste |
DIRECTIONS:
Place first 9 ingredients in a large bowl. Fold in the last 4 ingredients.
Refrigerate. (Seasonings may vary according to taste.) Serve chilled with
tortilla scoops or homemade cumin scented tortilla wedges. (Great as salsa
for fresh rockfish, flounder, shrimp, chicken, or pork.)
PINEAPPLE
PRETZEL SALAD
From
Grace Pruitt of Tangier
INGREDIENTS:
|
1
cup crushed pretzels (stick kind) |
|
�
cup sugar |
|
1
stick margarine or butter (softened) |
|
8
oz. cream cheese (softened) |
|
8
oz. Cool Whip topping (thawed) |
|
1
large can crushed pineapple |
|
2
T cornstarch |
|
�
cup sugar |
DIRECTIONS:
Combine the first 3 ingredients; press mixture in bottom of 9x9-inch pan
or Pyrex dish. With a mixer, beat together the next 2 ingredients until
smooth, about 2 minutes. Spread mixture on top of pretzels. Put the last 3
ingredients in a saucepan and cook until mixture thickens. Cool and spread
on top of cream cheese and Cool Whip mixture. Refrigerate.
MACARONI
SALAD
From
Carolyn Maddox of Hurt
INGREDIENTS:
|
�
lb. macaroni (cooked and drained) |
|
3-4
tomatoes (diced) |
|
3-4
cucumbers (diced) |
|
3
large peppers (diced) |
|
1
small bag radishes (diced) |
|
3
large carrots (diced) |
|
3
ribs of celery (diced) |
|
1
large onion (diced) |
|
4
T mustard |
|
2
T mayonnaise |
|
1�
T sugar (or more if desired) |
|
2
T vinegar |
|
Salt
and pepper to taste |
DIRECTIONS:
In large bowl, mix the first 8 ingredients together. In another bowl, mix
the last 5 ingredients together and pour over macaroni mixture. Stir and
refrigerate.
9:00- 9:30 you usually make out fairly well
at Hampton Roads
OLD-FASHIONED
POTATO SALAD
From
Kathryn Dunn of Cumberland
INGREDIENTS:
|
4
cups cubed peeled potatoes |
|
3
hard-boiled eggs, chopped |
|
2
celery ribs, thinly sliced |
|
�
cup chopped green onion |
|
�
cup sour cream |
|
�
cup mayonnaise |
|
2
T vinegar |
|
2
T sugar |
|
1�
t prepared mustard |
|
1
t salt |
|
�
t pepper |
DIRECTIONS:
Place potatoes in a sauce�pan and cover with
water; bring to a boil. Reduce heat. Cook for 20 minutes; drain. Place
potatoes in a large bowl; add eggs, celery and onions. In a small bowl,
combine the remaining ingredients. Pour over potato mixture and toss to
coat. Cover and refrigerate for at least one hour. Makes 6-8 servings.
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