Cookbook Salads

Poppy Seed Salad

1 head romaine lettuce
1 head iceberg lettuce
1 red onion, sliced
1 – 4 oz. can mandarin oranges, drained
1 pomegranate, sliced

1/2 medium onion, chopped
1 C. sugar
1/2 C. white vinegar
2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. salad oil
2 tsp. poppy seeds

In blender, combine dressing ingredients, except salad oil and poppy seeds. Mix at low speed until all sugar dissolves. Drizzle salad oil into blender and mix at medium speed until dressing is thick and glossy. Stir in poppy seeds. The secret to this salad is to have salad ingredients very cold in a clear glass serving bowl with romaine lettuce leaves. In center, place broken iceberg lettuce leaves, broken remaining romaine lettuce, purple onion, mandarin oranges and pomegranate. Add dressing and serve.

Chicken Cookbook Salads

Chicken Salad

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

1 whole chicken
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.

Chicken Cookbook Salads

Prepare The Day Before Party Chicken Salad

7 C. cooked chicken*
1 tsp. salt
3 1/2 C. celery, diced
2 C. green seedless grapes, halved
3 hard-boiled eggs, optional
1/2 C. blanched almond slices
Crisp bacon pieces, optional

1 1/2 C. Hellmann’s mayonnaise
1/2 C. whipping cream

*BOILED CHICKEN: Get chicken breasts or whole chicken. Cover with water in large kettle. Season with onion powder-garlic powder, poultry seasoning and celery seeds. Bring to boil, then simmer 1 hour. Let cool, then remove from bones and tear breasts into medium chunks or strips.

DRESSING: Mix. Add more mayonnaise if necessary.

Chicken Cookbook Salads

Spinach Chicken Salad

5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced

1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley

Put salad ingredients in one big bowl and refrigerate.

DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.

NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).

Chicken Cookbook Salads

Cranberry Chicken Salad

4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped

1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

DRESSING: Mix in blender and serve over chicken salad.

Chicken Cookbook Salads

Chicken Almond Salad

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

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

8 to 10 pineapple rings, or 2 cantaloupes

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 Cookbook Salads

Baked Chicken Salad

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 350ยบ oven for 25 to 40 minutes, until heated through and brown on top.

Cookbook Salads

Oriental Salad

1/2 stick butter
4 pkgs. Ramen noodles, crumbled (do not use seasoning mix in pkg.)
1/4 C. sesame seeds
1/2 C. slivered almonds
2 to 3 bunches bok choy lettuce, cut up
2 to 3 bunches green onions, cut up

1 C. oil
1 C. sugar
1/4 C. vinegar
2 T. soy sauce

Brown the noodles, almonds and sesame seeds in the butter (put sesame seeds in last). Cut up the bok choy and green onions and place in large bowl. Pour the hot butter mixture over greens. Pour on dressing and toss.

Cookbook Salads

Rita’s Pink Artic Freeze

1 – 8 oz. pkg. cream cheese
2 T. mayonnaise
2 T. sugar
1 can whole cranberry sauce
1 – 9 oz. can crushed pineapple,drained
1/2 C. walnuts, chopped
1 C. whipping cream, whipped, or 2 C. Cool Whip, thawed

Soften cream cheese; blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream and freeze in an 8x4x2″ loaf pan. Let stand at room temperature for 15 minutes, or in refrigerator for an hour before slicing. Serve on lettuce leaf.

Cookbook Salads

Raspberry Jello Salad

2 – 3 oz. pkgs. raspberry Jello
2 – 8 1/4 oz. cans crushed pineapple
2- 10 oz. pkgs. frozen raspberries, not sweetened
1 C. walnuts, chopped
1 C. hot water
1 – 8 oz. carton sour cream

Dissolve Jello in 1cup hot water. Add all other ingredients, except sour cream. Pour half of mixture and put in refrigerator to set up. Spread sour cream on top of set jello and pour rest of mixture on top. Return to refrigerator to set top layer.