SALADS

OUR FAVORITE CHINESE CHICKEN SALAD

2 chicken breasts, cooked and cut up

4 cups shredded cabbage (can use packaged coleslaw mix)

4 green onions, sliced

2 tsp sesame seeds, toasted

4 Tb slivered almonds, toasted

1 pkg. uncooked Ramen noodles, crushed
 - (chicken or oriental flavor --use flavor packet in dressing below)

Toss all together in large bowl; add dressing (below) and mix well.

Dressing:

1/2 cup oil

3 Tb vinegar

1 tsp soy sauce

1 Tb sugar

1 pkg. seasoning from Ramen

1/2 tsp dry mustard (this is optional, don't buy it just for this)

salt and pepper to taste

(Don't add dressing until just before serving.)

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NINE-DAY COLESLAW (Mom)

1 head cabbage, shredded

1 onion, chopped

1 green pepper, chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 Tb salt

1 Tb. celery seed

Place vegetables in bowl. In saucepan combine remaining ingredients and bring to rolling boil. Pour boiling hot over vegetables. Stir well. Let cool and refrigerate. Keeps fresh for nine days. May be used anytime after it cools down.

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GAZPACHO SALAD  (Susan Skinner)

1 cup acini pepe pasta*, uncooked

2 1/2 cups chicken broth

5 Tb olive oil

2 cups diced, seeded tomatoes

1 cup chopped olives or mushrooms

1 c diced, peeled, seeded cucumbers

1 cup diced green pepper

6 green onions, chopped

2 Tb red wine vinegar

2 clove garlic, pressed

1/4 tsp salt

1/8 tsp pepper

In a medium saucepan cook pasta in boiling chicken broth until tender (about ten minutes.) Drain excess liquid, if necessary. Place cooked pasta into large bowl, stir in one tablespoon olive oil; add tomatoes, olives, cucumbers, green pepper, and onion; stir until well- combined. Whisk together remaining 4 Tb olive oil, vinegar, garlic, salt, and pepper in a small bowl; pour over pepper mixture; toss gently until well- combined. Refrigerate until ready to serve.
This is our favorite pasta salad but  remember that it has raw garlic in it.
*Acini Pepe pasta is a very small, round pasta sold in boxes. This is good with any extra small pasta even alphabets.  

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DIXIE SALAD

1 cup sliced banana

1 cup diced apples

1 cup pomegranates seeds (use sweet Dixie pomegranates)

1/2 cup chopped pecans

1 cup whipped cream or 8 oz cool whip

Make just before serving. You can get the pomegranates ready early and keep in refrigerator. This keeps better if you use whipped topping instead of whipped cream. Use whipped cream if you are serving immediately.
This is a traditional Thanksgiving Day salad for us. Grandma and Bonita also added 1/2 cup raisins.

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FIVE CUP SALAD

1 cup mini marshmallows

1 cup mandarin oranges

1 cup pineapple tidbits

1 cup shredded coconut

1 cup sour cream

Fold all together and let set in refrigerator overnight.

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STRAWBERRY JELL-O (Jeanie May)

3 pkg strawberry Jell-o

1 large can crushed pineapple

16 oz. cottage cheese

1 small (8 oz.) cool whip

Make Jell-o according to package add remaining ingredients, set in refrigerator.

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GREEN JELL-O SALAD ( Ada Alldredge)

2 small pkg. lime Jell-o

1 pint cottage cheese

2 cups water

1 1/4 cups Miracle Whip

1/2 tsp salt

1 cup chopped pecans

1 cup diced celery

1 tsp onion salt

Chill first three ingredients until it starts to set, mix with other ingredients. Chill until set. 

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LEMON-CHEESE-SNOW SALAD

1 large (6 oz) pkg lemon Jell-o

2 cups boiling water

16 oz can crushed pineapple

2 cups whipped cream or cool whip

2 cups grated mild cheddar cheese

1 cup chopped nuts

Stir boiling water into Jell-o; add pineapple. Chill until slightly thickened. Fold whipped cream into Jell-O mixture; add cheese and nuts. Pour into 9X13 inch pan. Chill 4-5 hours until set.

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SUPER QUICK JELL-O PINEAPPLE SALAD

1 small pkg Jell-o (orange or lime)

1 can crushed pineapple

1 pint cottage cheese

8 oz. cool whip

Mix cool whip and cottage cheese; stir in pineapple then dry Jell-o; let set-up in refrigerator or you can serve immediately. It is better if set but if you need a Jell-o salad in a hurry it works just fine.
This is good, I’ll even eat it and I don't like Jell-O.

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PISTACHIO SALAD

1 small pkg instant pistachio pudding mix

1 can crushed pineapple

2 or 3 cups miniature marshmallows

8 oz. cool whip

Stir dry pudding mix into undrained crushed pineapple. Add marshmallows; then fold in cool whip.
My mother also adds sliced bananas, but it will not keep as long with the bananas.

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OUR LEMONY FRUIT SALAD

1 small pkg instant lemon pudding

1 can fruit cocktail, drained

3 cups miniature marshmallows

Mix pudding with milk according to package instructions; add drained fruit cocktail and marshmallows. Can also mix dry pudding with undrained fruit cocktail and add cool whip. I made this for home evening potlucks back when the kids were little.

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ASIAN SALAD DRESSING (ours)

½ cup seasoned rice vinegar

2 Tb soy sauce

1 cup salad oil (canola is best)

1/8 tsp ginger

1/4 tsp garlic salt

Mix together and serve. For great dressing use fresh garlic and ginger.

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MOM’S CELERY SEED DRESSING (Mom)

½ cup sugar

1 tsp salt

½ Tb celery seed

2 Tb grated onion (I use 1 Tb dried)

1 tsp dry mustard

1/3 cup vinegar

1 cup salad oil

Mix in blender. Makes two cups

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