Ambrosia Salad

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup mini marshmallows
1 cup flaked coconut
1 cup sour cream
sliced maraschino cherries for garnish

Drain fruit well.  Stir all together.  Garnish with cherries.  Chill for several hours before serving

Cabbage salad

  Cabbage Salad

   1 head of cabbage           

   2 green onions optionally
   1/2 cup diced celery

   1 pkg. almond silvers        

   1 can of chicken breast drained

   *1 pkg. ramen noodles

    *Add just before serving.

    Mix all together and add dressing just before serving.

     2 Tbsp. sugar                

     1/2 c. salad oil

     1 tsp. salt                     

     1/2 tsp. pepper

      3 Tbsp. rice vinegar

Fritos Salad

1 can ranch syle beans, drained 2 cups cheddar cheese, grated 1 large head lettuce, chpped 1 (8oz) catalina salad dressing 1 regular bag Fritos 1 large tomato chopped sliced olives sliced green onion Mix beans. Add cheese and tomatoes, onions, and olives. Refrigerate. Just before serving add Fritos and dressing. Mix well. and serve.

Seven layer salad

Layer into a 9 x 13 plastic container 1. chopped lettuce 2. Chopped celery 3. Chopped green onion 4. Chopped green pepper 5. Frozen petite peas 6. Dressing ( 1 pint Miracle Whip with a Tablespoon of sugar mixed in) 7. Grated cheddar cheese. Chill several hours or overnight before serving.

Strawberry spinach salad

9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted

Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste

Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.

In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.

*Make it into a meal by adding some sliced grilled chicken.

Potato Salad

Red potatoes-cook as many or as few as you will need
Hard boiled eggs-3to 6 depends on the size of your salad
Onion- ½ to whole onion diced
Celery- ½ to whole cup depend on size of salad and your taste
Pickles- I use cucumber chips
Boil potatoes, let cool, peel and cut into small chunks
Peel and add eggs, celery and onion.
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Dressing:
Miracle Whip salad dressing
Mustard
Pickle juice
Salt and pepper
Mix 1 cup salad dressing with 1 - 2 Tablespoons Mustard depending on how much of a mustard taste you like. The amount of salad dressing depends on how many potatoes you use. This gives you an approximate ratio. Add about 1/4 cup pickle juice to thin the dressing. Add salt and pepper to taste. Pour dressing over potatoes and mix. If you need more dressing, mix a small amount proportionally. Refrigerate. This is best if made the day before.

Cookie Salad

2 big packages of vanilla instant pudding
2 cups Buttermilk
1 large container Cool Whip
1 can Mandarin Oranges and or pineapple or fruit of
your choice
1 package shortbread cookies, crushed in pieces
Mix pudding and milk until smooth. Stir in Cool Whip. Add fruit and cookies.
If you don’t have buttermilk measure 2 T lemon juice then add the milk to equal 2 cups. Let sit for 5 minutes.

Beet and Tangerine Salad with Cranberry Dressing

3 2 ½-inch-diameter red beets, tops trimmed
3 large tangerines
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail
concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic
wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom of each
tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-
inch-thinck rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar and reserved tangerine
peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally
into ¼- to 1/3 inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress.
Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

Greek Salad

Chop up 2 to 3 good sized tomatoes diced or use cherry tomatoes
1 to 1 1/2 cucumbers diced
whole can chopped olives
1 medium red onion diced
3/4 to 1 cup crumbled feta cheese-to taste
1/2 to 3/4 cup light Italian or greek dressing
Toss and the longer it sits, the better it tastes

Orange Salad

2 (3oz) pkgs. Orange Jell-o
2 cans mandarin oranges
½ pint whipping cream
1 pint orange sherbet
Drain juice from oranges. Add water to juice to make 2 cups. Bring to boil & add to Jell-O. Mix until dissolved.
Add sherbet & stir until melted. Chill until set. Beat with mixer & add oranges. Whip the cream & add to Jell-O

Lemon Jello Salad

1. 1 small pkg lemon Jello + 1 cup boiling water – stir and dissolve
2. Add 1 cup marshmallows (dissolve in above mixture)
3. Then add:
2 cups cottage cheese
1 cup crushed pineapple
½ cup mayonnaise
½ cup chopped nuts
4. Refrigerate for several hours until set.
We had this for Easter, Thanksgiving and Christmas when growing up.

From Doris DeLyser (Ann's Mom)

That Good Salad

1 package Romaine Lettuce
About ¾ package shredded Parmesan Cheese
About ¾ of a jar of bacon bits
Toast ½ cup of almonds
Mix together in a bowl
Topping:
¼ cup lemon juice
¾ cup oil
2 cloves garlic
½ tsp salt
½ tsp pepper
Put topping on salad mix just before serving so it doesn’t get soggy.

Raspberry Pretzel Salad

1 1/2 cups crushed pretzels
1 1/4 cups sugar, divided
1/2 cup butter, melted
2 8oz. pkg. cream cheese, softened
1 8oz. whipped topping, thawed
2 3oz pkg. raspberry gelatin
2 cups boiling water
1 12 oz pkg. frozen red raspberries
1. Combine pretzels, 1/4 cup sugar and butter; press into 9x13 baking pan. Bake in preheated 350 oven 10
min. Cool.
2. Beat cream cheese and 1 cup sugar until well combines. Add in whipped topping. Spread over pretzels.
3. Chill 30 minutes.
4. Top with raspberries. Combine gelatin and water, gently pour over raspberries. Chill. Serves 10-12.

Ellen Miller's Three Bean Salad

1 can each:
green beans
yellow beans
kidney beans
chick peas
1 sliced sweet onion
1 chopped green pepper
1 cup chopped celery
1 cup chopped pimento
1 ½ cup vinegar
1 ½ cup sugar
4-5 tbl olive oil
Boil sugar and vinegar.
Cool slightly and pour over vegetables
Refrigerate
Serve cold

24 Hour Salad

Layer:
chopped up lettuce
sprinkle with onion salt
l cup chopped celery
2 cups mayonnaise
2 tsp. sugar (sprinkle over)
1/2 cup parmesan cheese
1 tsp. seasoning salt or garlic salt
1 can sliced water chestnuts
10 oz. frozen peas (thawed out and drained)
Let stand in fridge overnight
Add four more layers:
3 chopped hard boiled eggs
1/2 to 1 lb. cooked and crumbled bacon
2 or more diced fresh tomatoes
Sprinkle top with paprika

Broccoli Salad

Toss together:
5 stalks celery, sliced
3 lbs broccoli, in small flowerets
3 lbs red seedless grapes cut in half if they are large
1 bag salted roasted sunflower seeds
½ cup chopped onion
1 lb bacon, cooked crisp and crumbled or 1 jar
Hormel “real bacon bits” (3oz)
Dressing:
1 cup mayonnaise
½ cup plain yogurt
½ sour cream
2 T lemon juice
½ cup sugar
Mix dressing and pour over broccoli mixture. Blend well. Refrigerate to blend flavors. Great salad for pot
luck or picnics.

Broccoli, Bacon, Raisin Salad

Mix together in bowl:
1 bunch fresh broccoli, washed, drained and
broken into small flowerettes
1 lb. bacon, fried crisp, drained, broken into
small pieces & cooled
1/2 cup whole sunflower seeds, unsalted
1/2 cup raisins

Dressing:
mix together and pour over salad:
3/4 cup mayonnaise
1/4 cup sugar
2 Tbsp. vinegar

Add ins or replacements:
Cauliflower
Craisins
peanuts
chopped egg

Sue's Salad

1 large can kidney beans, drained and rinsed
2 or 3 large tomatoes, cut up
2 green peppers, diced
2 or 3 green onions, sliced
1 medium bottle Catalina salad dressing
1 or 2 bags regular size Fritos

Mix all but Fritos and set in refrigerator to blend flavors for several hours. Add Fritos just before you serve.

Meri's Summer Salad

1/2 red pepper (chopped)
1/2 green pepper (chopped)
1/2 red onion (chopped)
1 cup mayonnaise
1 cup (8 oz.) shredded sharp cheddar cheese
2 cans corn - drained
Chili cheese Fritos - crushed

Combine all the ingredients, except Fritos, in a bowl. Cover and refrigerate for about an hour so the flavors will blend. Then just before serving add the Fritos. Tastes best if the Fritos are crunchy.

Killer Pasta Salad

8 oz. colored spiral pasta
8 oz. bow tie pasta
Cook and cool...

1 (200z.) pineapple tidbits, drained
2 c. chopped celery
4 green onions, chopped
1 pkg. Craisens
1 c. cashews
1 c. red seedless grapes, cut in half.
*opt.- diced and cooked chicken

Dressing-
1 16oz. Kraft Coleslaw dressing
1 c. mayonnaise