Salads

Five Cup Salad

1 cup mandarin orange sections

1 cup mini marshmallows

1 cup pineapple bits

1 cup coconut

1 cup sour cream

Mix all ingredients together, place in refrigerator and allow to set. Delicious!

Watergate Salad

6 oz. package instant pistachio pudding mix

1 large container cool whip

1 cup chopped pecans

1 medium can crushed pineapple with juice

1 small bag miniature marshmallows

Mix all ingredients well in large serving bowl. Place in refrigerator. Great to make the day before serving.

Pineapple Salad

1 small package lemon orange jello

1 small can crushed pineapple

1 3 oz. cream cheese, room temperature

1 cup hot water

1 cup cold 7-up

Dissolve jello in hot water. Add cream cheese, most of this should dissolve. Add pineapple and 7-up and chill for several hours before serving.

Layered Salad

1 medium head lettuce, iceberg or romaine

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

1 medium red onion, sliced

1 - 10 oz. package frozen sweet peas, thawed

2 cups mayonnaise

2 tbsp sugar

4 oz. sharp cheddar cheese, grated

8 slices cooked and crumbled bacon

Wash and dry lettuce and shred in large glass bowl. Layer celery, bell pepper, onion and peas. Over this, spread mayonnaise thickly and sprinkle with sugar. Top with grated cheese and finish layers with crumbled bacon. Refrigerate at least 8 hours. Toss before serving.

English Pea Salad

1 can small english peas, drained

2 boiled eggs, diced

1/4 cup sweet pickle relish

1/4 cup mayonnaise

salt and pepper to taste

Mix all ingredients well, allow to chill before serving.

Broccoli Salad

1 bunch fresh broccoli, peel stem and slice tender part of broccoli and tops, chop to bit sized pieces

1/2 cup golden raisins

1/4 cup sunflower seeds

1 small red onion, chopped

6 slices cooked and crumbled bacon

Mix all ingredients together except crumbled bacon.

Dressing:

1 cup mayonnaise

1/4 cup cider vinegar

1/2 cup sugar

Whisk dressing together and pour over salad mixture. Toss well. Top with crumbled bacon. Allow to marinate a while before serving.

The Best Potato Salad

6 - 8 large yukon gold potatoes, peeled, cubed and cooked

4 eggs, boiled and diced

I boil my eggs with my potatoes

1 large tart apple, peeled and cubed

1 large bell pepper, I use yellow

3/4 cup mini sweet pickles, diced

3 tbsp sweet pickle juice

2 tbsp course ground mustard

1/2 cup chopped sweet onion

2 tsp salt

1 tsp pepper

*about 1 1/2 cups more or less mayonnaise

Mix all ingredients together in large bowl.

*Leaving mayonnaise to stir in last. If you need more for creamier consistancy or less if too creamy. Mix well and store in refrigerator.

Southern Cole Slaw

1 large head cabbage, washed, cored and shredded

1/2 head red cabbage, washed, shredded

5 carrots, peeled, shredded

1 medium sweet onion, finely chopped or shredded

1/2 cup sweet pickle relish

salt and pepper to taste

3 tsp sugar

Mayonnaise to mix about 3/4 - 1 cup.

Combine all ingredients. Use mayonnaise to make creamy. Refrigerate.

Taboolie

2 bunches parsley, flat leaf

1 bunch small green onions with tops

1 cucumber

1 large tomato

2 lemons

1 cup crushed bulghar wheat

salt and pepper to taste

Soak wheat in water for approximately 30 minutes. Squeeze out water. Wash and dry parsley and chop finely (food processor works well for this).Chop cucumber, onions and tomato in small peices. Add parsley and wheat in salad bowl. Use juice of both lemons. Add salt and pepper and toss well. Refrigerate before serving.

Spinach Avocado Salad

Dressing:

1/2 tsp grated orange peel

1/4 cup orange juice

1/2 cup oil

2 tbsp sugar

2 tbsp wine vinegar

1/2 tsp salt

Combine in jar, cover tightly and shake well.

Salad:

6 cups spinach, torn into bite sized pieces

1 small cucumber, thinly sliced

1 avocado, peeled and sliced

1 - 11 oz can mandarin oranges, drained

2 tbsp sliced green onions

Mix vegetables together, toss and pour prepared dressing over top, toss again lightly.

Ceasar Salad

2 heads romaine lettuce, washed, drained until well dried

french bread, about 5 slices, cut in cubes and toasted crisp for croutons

2 tbsp garlic butter

6 anchovy fillets

1 egg, well beaten

1 1/2 tsp capers

3 /4 cups extra virgin olive oil

juice of one large lemon

1 garlic clove, crushed

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

dash of cayenne pepper

1/3 cup fresh grated parmesan cheese

Toast bread and toss with garlic butter, set aside.

Wash and dry lettuce, cut into large bit sized pieces

Mash together anchovy fillets and capers, add lemon juice and egg. Stir in olive oil, garlic, and seasonings. Mix together well.

Place lettuce in serving bowl, lightly toss with dressing mix, top with prepared croutons and grated parmesan cheese. Serve.

Buttermilk Salad

1 large can crushed pineapple

2 cups cold buttermilk

1 large box jello, I use strawberry but can also use orange or raspberry

1 large container cooolwhip

1/2 cup cottage cheese

Mix crushed pineapple and jello, bring to a boil. Remove from heat. Stir in buttermilk, cottage cheese and cool whip. Mix well. Pour into a greased mold and refrigerate until firm, overnight is beat. May also add chopped pecans if desired.