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It's hot outside and who really wants to cook? I thought some salads would be a nice change for everyone.
Anti Pasta Salad
1 1lb box Rotini cooked and drained
1/4 lb Pepperoni
I can pitted black olives
3 Tomatoes
1/4 lb Salami
1/4 lb Provolone Cheese
1 jar green olives
3 stalks of Celery
1 onion
Dressing
2/3 cup oil
1/2 cup vinegar
1 tsp Salt
1/2tsp pepper
1 tsp Oregano
Mix ingredients for dressing and let stand over night. Chop pepperoni, Salami, and cheese into small pieces. Dice tomatoes, peppers,and onions. Slice black olives and green olives thin. Toss with all ingredients, then pour dressing and toos again.
Apple Salad
6 cups apples- cored and sliced may be peeled if desired. 1/2 cup Coconut
1/2 cup English Walnuts- chopped
2 tsp Orange breakfast beverage crystals Tang.
1/2 cup Mayonnaise
1/4 cup sugar
1/4 tsp Salt
Add coconut and diced apples and mix well. Combine Mayonnaise, sugar, orange crystals and salt.
Mix well and combine with apple coconut mixture. Chill. Add nuts about 1/2 hour before serving. Mix well. May be served as single servings on a lettuce leaf with a dash of nutmeg.
Apple and Date Salad
1/2 cup pitted dates snipped
1/2 cup Celery
1/3 cup Walnuts
1/4 cup mayonnaise
1 tbsp Sugar
3/4 cup frozen whipped topping thawed.
Peel orange and section over the bowl to catch the juice' Half the sections and reserve tbsp juice.
In medium bowl, combine apples, dates, celery, walnuts and orange sections. Blend together mayonnaise, sugar, and reserved orange juice. Fold in thawe4d whipped topping and combine with apple and date mixture.
Carrot Salad
2 lbs carrots Carrots sliced and cooked till tender
1 onion onion sliced do not cook
1 can tomato soup
1/2 cup oil
3/4 cup vinegar
1 cup sugar
1 tbsp Mustard
salt and pepper to taste
Bring to a boil and pour over carrots and sliced onion. Don't stir. Make 3 or 4 days in advance.
Cauliflower and Broccoli Salad
1 head Cauliflower
1 bunch Broccoli
1 lb bacon
1 medium onion
1 1/2 to 2 cups Shredded Cheese.
Dressing
1 cup mayonnaise
1/4 cup sugar
1tbsp vinegar
Cut and trim cauliflower and broccoli into bite size pieces. Fry bacon and crumble. Dice onion. Add all ingredients together. Pour dressing over salad and toss. Refrigerate I hour before serving.
Double dressing if you have a large amount of salad. You may substitute some of the mayonnaise with sour cream for a creamier dressing.
Cranberry Salad
1 3 0z pkg of raspberry jello
1 cup boiling water
1 can crushed pineapple drained
1 can whole cranberry sauce
Mix jello and water throughly and let set until it begins to thicken. Add pineapple and cranberry sauce and mix well. Refrigerate to thicken.
Fruit Salad
1 small pkg of Tapioca pudding not the instant kind.
1 small pkg vanilla pudding not instant
1 large can chunk pineapple
1 large can sliced peaches
2 or 3 bananas.
Drain juice off fruit. Add enough water to make 3 cups of liquid. Cook with puddings until thick. Cool slightly add fruit. Top with maraschino cherries. Chill and serve.
Green Salad
i large box lime jello
1 large pkg Phila cream cheese
1 large can crushed pineapple
1 container of dream whip
Mix jello, cream cheese, ans 2 1/2 cups boiling water and juice from pineapple. Place in refrigerator until mixture is congealed. Prepare dream whip on top to taste and serve.
Linguine Salad
1/2 bottle McCormick Salad seasoning
Cook linguine add tomato and cucumber and onion . Mix with salad dressing and seasoning. Drain Linguine and add vegetable mixture. Refrigerate over night.
Spinach Salad
Cut up Spinach
2 hard boiled eggs cut up
6 strips of bacon crumbled
1 slice of onion croutons as desired
Dressing
1/2 cup vinegar 1/4 cup sugar
1/2 cup salad oil
Heat till sugar dissolves, cool and por over other ingredients
We hope that you enjoy these salads as much as we have and have a great summer.
author: Charmaine & Marianne Caesar