Cookbook Salads

Fruit Slush Salad

1 – 6 oz. can frozen orange juice
1 – 6 oz. can frozen lemonade
1 – 1 lb., 2 oz. can pineapple and juice
2 – 10 oz. pkgs. frozen strawberries, not drained
3 large bananas, diced
2 1/2 C. water
3/4 C. sugar

Mix all ingredients together and freeze in large container, or in individual serving containers, and freeze. Set in refrigerator before serving so it has a slush consistency.

Cookbook Miscellaneous Salads

Salad Dressing

1 C. sugar
1 T. cornstarch
11 oz. apricot nectar
1 tsp. vanilla

Mix together sugar, cornstarch and nectar until smooth. Microwave 6 to 8 minutes, stirring every 2 minutes. Cook until thick; add vanilla. Cool and refrigerate until ready to serve. Drizzle over fruit salad.

Cookbook Salads

Four-Fruit Compote

1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced

Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Yield: 12 to 16 servings.

Cookbook Salads

Oriental Salad

1 bag broccoli slaw
2 pkgs. Ramen oriental-flavor noodles
1/2 C. rice vinegar
1/2 C. vegetable oil
1/2 C. sugar
Ramen noodles seasoning packets
2 T. sesame seeds, optional

Put slaw, crushed dry noodles and sesame seeds in bowl. Mix together seasoning packets, oil, sugar and vinegar; pour over broccoli and noodles. Refrigerate.

Cookbook Salads Vegetarian

Marinated Vegetable Salad

1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped

Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.

Cookbook Salads Side Dishes Vegetarian

Bean Salad

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.

Cookbook Pasta Salads Side Dishes Vegetarian

Cara’s Boiled Pasta Salad

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

Green onions
Peppers (orange or yellow add color)
Cherry tomatoes
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.

Cookbook Recipes with Pictures Salads Side Dishes

Fresh Spinach and Strawberry Salad

This is quickly becoming a favorite amongst Emily’s circle of friends. She served it at a dinner party, and has been handing out the recipe every since.

Fresh Spinach and Strawberry Salad

1 bag fresh spinach
1 qt. or less fresh strawberries, halved or quartered
Slivered almonds, toasted, if desired

1 C. sugar
1/2 C. cider vinegar
1/2 C. oil
1 tsp. paprika
1/2 tsp. dry mustard
1 tsp. minced onion
1/4 C. sesame seeds
1/4 C. poppy seeds

Combine dressing ingredients. Toss spinach, strawberries and almonds with half of the dressing. Refrigerate the remaining dressing for another use.

Cookbook Salads Side Dishes

Five Cup Salad

1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream

Mix ingredients together and chill.

Cookbook Salads Side Dishes

Dump Salad

1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip

Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.