There are two kinds of people: those who say to God, "Thy will be done," and those to whom God says, "All right, then, have it your way." - C.S. Lewis
SCRUMPTIOUS SALADS
APPLE PEANUT SALAD W/SOUTHERN DRESSING
BLACK BEAN & CORN SALAD
CARROT SALAD
CHICKEN SALAD W/TARRAGON
CHINESE SPINACH SALAD
CUCUMBER & TOMATO MIX
EASY POTATO SALAD
FROZEN CHERRY SALAD
RANCH TUNA SALAD
SEVEN LAYER SALAD
BLACK
BEAN & CORN SALAD
INGREDIENTS:
16
oz can black beans (rinsed and drained)
8
oz can kernel corn (rinsed and drained)
1/2
cup salsa
1/4
cup lime juice
1
tbsp chopped parsley or cilantro (can used dried)
DIRECTIONS:
Gently
mix together all of the ingredients. Can serve immediately or
refrigerate and serve cold. Good for picnics or potluck dinners.
EASY
POTATO SALAD
INGREDIENTS:
2
(14 oz) cans whole new potatoes
1/2
cup of mayonnaise OR 1/4 cup mayo and 1/4 cup sour cream
1
tbsp sweet pickle relish
2
tsp prepared mustard
Salt
& pepper to taste
DIRECTIONS:
Drain
potatoes and dice. Mix all ingredients together in a bowl with the
diced potatoes until thoroughly coated. Chill and serve.
FROZEN
CHERRY SALAD
INGREDIENTS:
1
can Eagle Brand milk
1
large can crushed pineapple (drained)
1
can cherry pie filling
8
oz Cool Whip
DIRECTIONS:
Thoroughly
mix together all ingredients and freeze. Cut into squares and serve
over lettuce leaves.
RANCH
TUNA SALAD
1 can solid
white tuna
4 (12 ounce)
cups multicolored rotini pasta, dry
2 cups bottled
ranch dressing
1/2 cup diced
red onions
1 cup diced celery
1 cup diced
carrots (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 (2 ounce) can
olives, sliced and drained (optional)
Cook rotini
pasta according to directions on package.
Add remaining
ingredients and mix thoroughly.
Source: Recipezaar
CHICKEN
SALAD W/TARRAGON
INGREDIENTS:
12.5
oz can chicken breast
1/3
cup fresh celery (chopped)
3
tbsp mayonnaise
1/2
tsp minced garlic
1/4
tsp minced onion
1/4
tsp dried tarragon
DIRECTIONS:
Mix
together all ingredients until well coated and serve on lettuce or
stuffed in a pita.
CUCUMBER
& TOMATO MIX
INGREDIENTS:
1
cucumber
1
tomato
1-2
tbsp balsamic vinaigrette dressing
Parmesan
cheese (shredded)
DIRECTIONS:
Dice
cucumber (may want to peel first) and tomato. Mix together in a bowl
with dressing, then sprinkle on shredded Parmesan cheese as desired.
CARROT
SALAD
INGREDIENTS:
4
cups shredded fresh carrots
2
tbsp. sugar
1
tsp. salt
2
cups diced celery
1
cup raisins
3/4
cup mayonnaise
DIRECTIONS:
Mix
shredded carrots with sugar, salt, celery and raisins. Stir in
mayonnaise and mix together well. Can be served on lettuce or alone.
CHINESE
SPINACH SALAD
INGREDIENTS:
1
bag spinach leaves (rinsed and dried)
11
oz can mandarin oranges
3
spring onions (chopped, including chives)
1
can Chinese noodles
Sesame
seeds (roasted and hulled)
1/4
cup balsamic vinaigrette dressing
OR
1/4
cup sweet/sour dressing
DIRECTIONS:
Drain
oranges and put with spinach in a large salad bowl, adding chopped
onions. Mix together juice and dressing until thoroughly blended.
Pour into salad bowl and gently toss to coat spinach, oranges and
onions. Garnish with noodles and sesame seeds.
APPLE
PEANUT SALAD W/ SOUTHERN DRESSING
SALAD
INGREDIENTS:
3
apples - unpeeled and diced
1
cup celery - sliced
½
cup peanuts - chopped
salad
greens
SOUTHERN
DRESSING:
½
cup orange juice
½
pineapple juice (can substitute grapefruit juice)
½
cup peanut butter
3
tbsp. honey
½
tsp. salt
DIRECTIONS:
Add
the fruit juices to the peanut butter, blending together with a
whisk until smooth. Then add salt and honey and stir until dissolved.
Add apples, celery, and peanuts and mix together until thoroughly
coated. Serve on lettuce or salad greens.
NOTE:
Do not dice apple until just before ready to add to dressing mix to
avoid turning brown.
SEVEN-LAYER
SALAD
INGREDIENTS:
2
heads of lettuce, chopped
1
box of frozen peas
8
slices bacon, cooked and crumbled
2
cups of grated Swiss cheese
3-4
green onions, chopped - including chives
4
boiled eggs, sliced
2
cups of mayonnaise
2
tsp. sugar
DIRECTIONS:
Dump
all ingredients in a large bowl, except for the last two. Don't
worry about what kind of order to place them in - just put them in
the bowl. My cousin, Melanie, gave me a great tip over the holidays
when she made hers, and that was to NOT layer the salad. Mix together
the mayo and sugar and then toss with the salad until everything is
covered with the dressing. That way people don't have to dig and root
around trying to get all the layers on their plate, making a mess of
your beautiful creation. (NOTE: Don't toss the dressing with the
salad until just before ready to serve to keep the lettuce from wilting.)
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