Baked onion dip (jed)



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Fresh Green Bean Salad  


1 pound fresh green beans, ends trimmed

2-3 tablespoons red wine or herb vinegar

3-4 tablespoons olive oil

salt and pepper to taste

2 garlic cloves, peeled and minced

1/2 cup cilantro, coarsely chopped



Serves 4

Place the beans in enough water to cover and cook for about 10-12 minutes, covered, until the beans are tender but al dente. Remove and place in a serving bowl. Whisk together olive oil, vinegar, salt and pepper. Toss the beans with the cilantro and dressing. Serve warm or at room temperature.


Frog-eye Salad By Joyce Miskin

½ cup sugar

1Tbsp flour

¼ tsp. salt

1 and ¼ cup pineapple juice

1 beaten egg

½ tsp. lemon juice

½ box Acini de Pepe macaroni (can use less---may be called my another name)

1 10oz. can pineapple chunks, drained  (save the juice)

1 can mandarin oranges (drained)

1 10z can crushed pineapple (drained)

1 9 oz. container cool whip

½ cup mini colored marshmallows

Add sliced bananas, if desired, right before serving. Combine sugar, flour and salt in a small sauce pan. Add pineapple juice and beaten egg. Cook over med. Heat until thick, stirring. Remove from heat; add lemon juice. Set aside to cool.


Meanwhile, bring 1 ½ quarts of water to boil in a med. saucepan.  Add macaroni and cook for 10 min. or until tender. Drain and rinse in cool water. Place in large bowl and stir in cooked mixture and remaining ingredients. Cover and refrigerate overnight.
(I add the cool whip, marshmallows and bananas right before serving, because I don’t like soggy marshmallows. Most people don’t add bananas, but I like more fruit added. You can vary the amount of juice and amount and type of pineapple, depending on what you have on hand. As with all recipes, you can be flexible and do whatever you want!)



FROZEN SALAD by Lynda Campbell


3 oz Cream Cheese

1 cup crushed pineapple, (save juice)

1 1/2 cups miniature marshmallows

1 small bottle maraschino cherries, drained, cut

1 cup whipped cream

4 bananas, quartered and sliced


Whip cream cheese until soft. Add pineapple juice until well blended. Whip cream and combine with pineapple mixture. Stir in marshmallows, bananas, and cherries. Spoon into salad mold. Freeze until firm. Cut into sections and serve on crisp greens.

Grape Pasta Salad

3 cups cooked pasta shells

2 cups halved red grapes

1/2 cup chopped green onions

1 T lemon juice

1/2 cup toasted slivered almonds

3 oz crumbled cheese

1/3 cup miracle whip


Toss first 3 ingredients. Mix lemon juice, miracle whip and add to salad. Sprinkle cheese and almonds on top. Chill.

JEFF’S SALAD by Lynda Campbell


2 pkg orange Jell-O

2 cups boiling water

1/2 cup pineapple juice

1/2 cup apricot juice

1 large can crushed pineapple (save juice)

1 large can halved apricots (save juice)

---Topping---

1 cup Sugar

2 tbsp. Butter

2 tbsp. flour (level)

1/2 cup pineapple juice

1/2 cup apricot juice

1 egg

1 cup whip cream, whipped



1/4 cup cheese, grated
Mix Jell-O in water and dissolve. Add juices. Chill until set. Mix sugar, butter, flour, juices, and egg. Cook over medium heat until thick. Cool. Fold whipping cream into mixture. Spread over Jell-O. Top with grated cheese.



JELLO FLUFF SALAD by Lynda Campbell


2 pkg lemon jell-o

1 pkg miniature marshmallows

1 large can crushed pineapple (save juice)

2 large bananas

1/4 cup Sugar

1/4 cup flour

1 egg

3/4 cup juice, from pineapples



1/2 cup whipped cream

2 tbsp. mayonnaise

1 cup grated cheddar cheese
Make Jell-O according to package directions. Chill until starts to set. Add bananas and pineapple juice. Put marshmallows on top to cover Jell-O. Chill. In saucepan, mix sugar, flour, and egg. Stir in pineapple juice and bring to a boil. Stir until thickened. Cool sauce. Stir into whipped cream. Add mayonnaise. Spread on Jell-O. Sprinkle with grated cheese. Chill until firm in 9x13 inch pan.

Mandarin Salad

2 quarts salad greens torn into pieces, a variety preferred

2-3 stalks of celery, but on the diagonal

1 cup seedless grapes, halved

1 can (8 oz) Mandarin oranges, drained

½ cup sliced almonds, (I used the ranch flavored almonds)

2 or 3 green onions, cut on the diagonal

Toss to mix well. Before serving, toss with dressing. I used Ranch with white cheddar.


ORIENTAL SALAD by karol cook
1 head lettuce

4 green onions, chopped

2 Tbsp sunflower sees

¼ cup slivered almonds

slice mushrooms

uncooked ramen noodles, broken up (don’t use the seasoning)


Dressing (or use Caspers)

¾ cup Marukan Japanese rice vinegar

1 cup vegetable oil

½ cup sugar

dash of pepper

1 tsp salt

1 tsp Accent
ORZO SALAD by Kendra Tietze via Tammy Hay

1 box orzo pasta (rice shaped pasta)

Italian Style dressing

crumbled feta cheese

1 can sliced olives, drained

1 cucumber, chopped

1-2 bell peppers, chopped

3-4 scallions, chopped

1 package (2 cups) cherry tomatoes
Boil, drain and cool orzo pasta. Stir in dressing. Add additional ingredients. Chill and serve. Best when pasta marinates with the dressing overnight. Mix and match the veggies, but don’t skip the feta cheese. It makes the salad.

POPPY SEED DRESSING by Relief Society


1/3 cup honey

1 tsp. Salt

2 tbsp. vinegar

1 tbsp. mustard

3/4 cup salad oil

1 tbsp. finely chopped onion

2 tsp. poppy seeds
In a pint jar, blend first four ingredients. Gradually add salad oil and stir. Stir in onion and poppy seeds. Chill several hours. Good on green salad with mandarin oranges and red onion slices.



RASPBERRY SALAD (YUMMY) by Lee Hurst


6 oz raspberry Jell-O

3 oz vanilla pudding mix (cooked type)

3 1/2 cup Water

16 oz sweetened raspberries

8 oz Cool Whip
Combine Jell-O, pudding, and water. Boil for two minutes. Refrigerate until slightly jelled. Fold in raspberries and cool whip. Place in mold. Chill until set.

RASPBERRY TOSSED SALAD by Taste of Home

1 cup fresh or frozen raspberries

mixed greens

1 tbsp. vinegar

1 tbsp. olive oil
Crush two tablespoons of raspberries, throwing out seeds. Mix raspberry juice with oil and vinegar. Toss raspberries with greens. Coat with oil/vinegar mixture.

Russian Dressing By Joyce Miskin

2/3 cup salad oil

½ cup catsup

¼ cup sugar

3 Tbsp. lemon juice

2 Tbsp. water

1 Tbsp. Worcestershire sauce

2 Tbsp. water

1 Tbsp. grated onion

½ tsp. salt

½ tsp. paprika

In screw-top jar combine oil, catsup, sugar, lemon juice, Worcestershire, vinegar, water, onion, salt, and paprika. Cover and shake to mix well. Chill. Shake again just before serving. Makes 1 ¾ cups.



7 LAYER SALAD by Peni Floyd

1 head lettuce

2 small green onions chopped

¼ - ½ green pepper chopped

2 sticks celery chopped

1 cup frozen peas


Mix 1 pint mayo with 2 Tbsp sugar. Sprinkle w/bacon bits and cheese. Cover and chill 8 hours or over night.

Snicker Salad

4-5 Granny Smith apples, diced

1 bag fun-sized Snicker Bars, but into pieces

1 8 oz. container of whipped topping, such as Cool Whip


Combine together and serve. Tastes like caramel apples!


SPINACH SALAD


8 ounces French spinach

1/2 cup feta

1/4 cup small red onion, thinly sliced

1/2 cup craisins (dried cranberries)

2 tbsp toasted sliced almonds (optional)
Dressing:

1/2 cup bottled balsamic vinaigrette salad dressing

2 tbsp orange juice

2 tsp orange zest (optional)


Tear spinach into bite size pieces. Add 1/2 of the feta cheese and onion. Toss. Combine dressing ingredients in small bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with dried cranberries and almonds. Serve immediately

Spinach Craisin Salad


10 Ounces baby spinach

1/2 cup pecans, toasted chopped

1/2 cup craisins
Dressing

3/4 cup extra virgin olive oil

3 tablespoons sugar

3 tablespoons balsamic vinegar

1 tablespoon heaping sour cream

1/2 teaspoon Dijon mustard


Toast Pecans in a oven at 350 for 5-10 minute when cooled chop and set aside. Mix olive oil, sugar, Balsamic vinegar, Sour Cream and Mustard together and set aside. Put Spinach into a bowl, add Pecans and craisins toss, add dressing toss again and serve!

Cashew Craisin Salad


2 lbs of romaine mixed greens

8 ounces cashews

1 1/2 cups shredded Swiss cheese

1/2 cup craisins (or more to taste)


Dressing

1 cup vegetable oil

1/2 cup cider vinegar

3/4 cup white sugar

1 teaspoon prepared mustard

1 teaspoon grated onions

1 teaspoon poppy seeds
Dressing Mix vinegar, oil, sugar, mustard, onion, and poppy seeds together in a jar with a tight fitting lid. Shake well, until mixed. Refrigerate overnight, or for at least 6 to 8 hours.
To Assemble:. Combine the romaine mixed greens, cashews, Swiss cheese, and craisins together in a large bowl. Mix well. Just before serving, toss salad with the dressing.

SPINACH SALAD (YUMMY) WITH POPPY DRESSING


12 ounces romaine lettuce or spinach

4 ounces Swiss cheese, shredded (or feta)

1/4 cup craisins

1 green apple, peeled cored and diced

1 pear, peeled cored and diced (or grapes)

1 cup cashew pieces


Dressing (or use purchased poppy seed or raspberry vinaigrette dressing):

1/2 cup sugar

1/2 cup lemon juice

2 teaspoons onions, diced

1 teaspoon Dijon mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds


Toss lettuce, cheese, craisins, apple, pear, and cashews in large mixing/salad bowl and set aside.

Combine sugar, lemon juice, onion, mustard, and salt in blender. Slowly add oil and poppy seeds in blender. Blend gently until well mixed. Serve over prepared salad.



SPINACH SALAD (AWESOME)


12 ounces washed baby spinach leaves, well drained

1/4 lb bacon

1/2 cup sliced almonds

1/2 cup craisins

1 cup mayonnaise

2 teaspoons seasoned rice vinegar

4 tablespoons white sugar
Dressing:

Mix together mayonnaise, rice vinegar and sugar until sugar dissolves. Cover and place in refrigerator until just before serving.

Remove any excess water from spinach leaves and place in large salad bowl. Brown bacon until crisp, remove from pan and drain on paper towels and crumble. Add to spinach. Discard all but 1 Tablespoon of bacon drippings. Sauté sliced almonds over medium high heat until lightly toasted. Add to spinach. Add 1/2 cup craisins (can add more or less to taste). About ten minutes before serving remove dressing from refrigerator. Stir or shake well and pour over spinach mixture. Toss well and serve.
STRAWBERRY SALAD WITH POPPY SEED Dressing by Ruth Fluckiger

1 package Spring Mix


1 pt. fresh strawberries

Wash lettuce and pat dry. Refrigerate until serving time. Place sliced berries on top of greens. Drizzle dressing over salad. Top with Heath toffee bits.


DRESSING:

1 c. mayonnaise

1/2 c. skim milk
¼ cup white vinegar
2/3 c. sugar
2 Tbsp. poppy seeds
DRESSING: Place ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.



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