Bartholomew Buffet » Salads

Apple Snicker Salad

Liza Torborg — Sun, 09 Mar 2008 19:32:22 +0000

6 Granny Smith apples, cubed
6 Snickers bars
2 – 3.4 oz. pkgs. instant vanilla pudding
12 oz. Cool Whip
2 C. milk

Combine milk, pudding and Cool Whip. Add cut apples and cut Snickers. Chill.

Aunt Dee’s Salad

Dee Lenz — Fri, 28 Mar 2008 02:40:05 +0000

1 (20 oz.) can crushed pineapple, well drained.
1 (1 lb. 8 oz.) container cottage cheese
1 (16 oz.) container Cool Whip
1 (3 oz.) box pineapple Jell-O
1 (3 oz.) box orange Jell-O

Mix cottage cheese with both Jell-O’s in a large bowl until Jell-O is dissolved.
Add drained pineapple.
Fold in Cool Whip.
Chill.

Can substitute a different flavor of Jello and/or fruit.

Baked Chicken Salad

Lois Bartholomew — Tue, 01 Apr 2008 00:08:22 +0000

2 C. cooked chicken, cubed
1/2 C. chopped, toasted almonds
1/2 tsp. salt
2 T. chopped pimento
1/2 can cream of chicken soup, undiluted
1/2 C. cheese, grated
2 C. celery, chopped
2 T. onion, grated
1/3 C. mayonnaise
2 T. lemon juice
2 C. potato chips, crushed

Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.

Barb’s Salad

Marcia Young — Sat, 29 Mar 2008 01:56:10 +0000

2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows

DRESSING:
2 egg yolks
2/3 C. sugar
1 C. pineapple juice
1T. cornstarch
2 T. vinegar
2 T. butter

Make Jello per package instructions and place in 9×13″ cake pan; let set.

DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.

Bean Salad

Shawna Riordan — Tue, 25 Mar 2008 03:03:58 +0000

1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 can black-eyed peas
16 oz. Catalina dressing
2 C. Cheddar cheese, shredded
1/2 red onion, chopped
1/2 green pepper, chopped
1 small bag Fritos corn chips, crushed

Drain and rinse beans and peas. Add onion, green pepper and dressing. Refrigerate overnight. Fifteen minutes before serving, add cheese and crushed Fritos corn chips.

Brenda’s Jello Cranberry Salad

Marcia Young — Sat, 29 Mar 2008 02:01:38 +0000

1 – 6 oz. pkg. red Jello
1 3/4 C. boiling water
1/2 C. sugar
1 can whole cranberry sauce
1 small can crushed pineapple
1 C. celery, finely diced

TOPPING:
1 pkg. Dream Whip
1/2 C. milk
1 – 8 oz. pkg. cream cheese
1 handful miniature marshmallows

Mix the first 6 ingredients in saucepan and bring to rolling boil. Put in a 10 x 10″ Pyrex dish or 7 1/2 x 12″ glass pan and set in refrigerator overnight.

TOPPING: Combine ingredients and refrigerate overnight. Next day, beat as whipped cream and spread on top of Jello mixture.

Broccoli-Sunflower Salad

Lois Bartholomew — Sat, 03 May 2008 00:32:02 +0000

1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins

DRESSING:
3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar

Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.

Cara’s Boiled Pasta Salad

Cara Lenz — Tue, 25 Mar 2008 03:03:29 +0000

I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!

1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper

VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like

Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.

Chicken Almond Salad

Marcia Young — Tue, 01 Apr 2008 00:17:05 +0000

4 C. cooked chicken, diced
1 1/2 C. celery, diced
3 T. lemon juice portions only
1 1/2 C. seedless white grapes
1 – 3 oz. pkg. almonds, toasted
2 small green onions, white
3 hard-boiled eggs, chopped

DRESSING:
1 tsp. celery seeds
3/4 tsp. seasoned salt
3/4 tsp. salt
1/8 tsp. pepper
3/4 C. salad dressing
3/4 C. mayonnaise
1/4 C. half and half cream

GARNISH:
8 to 10 pineapple rings, or 2 cantaloupes
Lettuce

Combine chicken, celery and lemon juice: chill for 1 hour. Add grapes, almonds, onions and eggs. Combine dressing ingredients. Add to chicken mixture. Salad may be served on lettuce leaf and garnished with pineapple ring, or served in a ring of cantaloupes, or in cantaloupe halves.

Chicken Salad

Leta Riordan — Tue, 01 Apr 2008 01:09:12 +0000

Elizabeth Clark always requests this for Christmas supper at Grandpa Bartholomew’s house.

1 whole chicken
Celery
1 medium onion
Miracle Whip
Salt and pepper

Boil chicken until done. Remove skin and bones. Cut or shred chicken (this is easier done when warm). Let the chicken cool. Chop celery and onion and add to chicken. Add Miracle Whip (do not use mayonnaise); salt and pepper to taste. Refrigerate. Best if made the night before.