Caramel Apple Salad _ Amy (mom to Gracie)
about 4 or 5 granny smith apples (if you want a lot of color use mainly granny smiths but also a red skinned apple too)
a small jar of marshmello creme
a 8 oz thing of cream cheese
snickers bars (I use a lot because my husband likes it that way)
wash and core apples. cut them into little mouth size :) Leave the skin on since that is going to be the only nutrition you get! I mix the creme and the cheese in a mixer cause it is easier. cut up the snickers bars to the same size as the apples. What is awesome about this recipe is that the apples don't turn brown for a day or so! You do have to stir the salad before serving because the juices tend to seperate
The Pasta House Signature Salad - Frances
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts, drained
1 medium red onion, sliced thin
1 jar pimientos
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese
1. Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.2. Combine remaining ingredients ina container with a tight lid.3. Shake container vigorously until well-blended.4. Pour dressing onto salad and toss until well covered.5. Refrigerate for about 30 minutes prior to serving to marinate.6. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
Tarragon Tuna Pasta Salad - Karon
1/2 cup mayonnaise
1/2 teaspoon dried tarragon or thyme, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2 stalks of celery, sliced
One can of (6-1/8-ounces) solid white tuna in water, drained and broken into bit-sized pieces
One can of (14-1/2-ounce) peas and carrots, drained
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery and tuna. Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad. Garnish, if desired. Recipe makes four servings. Healthy Hint: Use light mayonnaise instead of regular mayonnaise.
Mandarin Orange Salad- a lot of ingredients but worth it! Jen H.
1/4 head romaine lettuce
1/4 head iceberg lettuce
1 cup of chopped celery
2tbsp. chopped green onion
1 can (11 oz) drained mandarin oranges
Dressing:
1/4 cup canola oil
2 tbsp. sugar
2tbsp. cider vinegar
1tbsp. chopped parsley
1/2 tsp. salt
dash of pepper
dash of red pepper sauce
Candied Almonds:1/4 cup sliced almonds
1 tbsp and 1tsp sugar
Melt sugar in skillet on high heat. When sugar melts add almonds. Coat with sugar and place on wax paper till cool.Place all ingredients in bowl. Mix ingredients for dressing in a jar with lid. Shake well and pour dressing over salad and toss.
Chicken Pasta Salad
Radiotore pasta (or any fun small pasta like Celentani)
1/4 Cup Olive Oil
1/4 tsp. Oregano
1/2 tsp. crushed red pepper (more/less if you like)
2-3 cloves garlic
1/3 C. julienned red onion (optional)
3/4 jar Kalamata Olives
1 Jar sundried tomatoes, drained
2 Chicken breasts cooked and sliced into small strips
4 oz. Feta Cheese (optional or put it on the side)grated Parmesan to taste.
Precook chicken (grilling it is good) and slice. While pasta is boiling, heat the oil, oregano, garlic, red onion & red pepper flakes in a large skillet. Add chicken, olives and tomatoes. Heat through. Drain pasta and mix. Top with Feta and grated Parmesan. Can be served warm or cold.
Hand Held Salads
1 box jumbo pasta shells
1 bunch lettuce (romaine, red leaf, or whatever your preference) torn into bite size pieces
1 tomato chopped
1 cucumber chopped
1/2 cup chopped hard salami
1/2 cup cooked shredded chicken
1/2 cup shredded cheese (like parmesan/romano blend)
Italian viniagrette salad dressing
In large pot cook pasta shells according to directions. Rinse with cold water and separate and place on tray (or whatever) in . In large bowl combine all salad ingredients. Add as much dressing as you like. Stuff into pasta shells! Chill and serve within about two hours. (the longer they are stuffed, the lettuce will start to wilt from the dressing. If you want to make ahead of time, make the shells, and salad without the dressing. Add dressing and stuff before serving.)Makes about 25-30 jumbo shells.
Nutty Bacon Coleslaw
1 1/2 cups Miracle Whip
2 teaspoons sugar
1 lb pre-packaged coleslaw mix (containing green and purple cabbage and carrots)
1 lb crispy bacon, crumbled
1 cup salted peanuts, chopped
Stir Miracle Whip and sugar in a large mixing bowl. Add coleslaw mix, bacon, and peanuts. Toss and serve immediately.
Taco Salad
This is probably enough to feed 6-8 people
2 large heads of lettuce
1 med. sweet onion chopped (vidalia or yellow)
1 lb. ground beef (well drained)
1 can Dark Red Kidney Beans (drained and rinsed w/ cold water)
24 oz. 1000 Island Dressing
1 med/large bag nacho Doritos (crushed)
2 bags (4 c. total) shedded cheddar cheese)
Toss all ingredients together
Best to use hands to mix the salad
Retain some of the crushed Doritos to sprinkle on top before serving.
EASY Yummy Grape Salad
Ingredients
1 3/4 lb. red grapes
1 3/4 lb. green grapes
8 oz cream cheese
8 oz sour cream
1/2 sugar
Topping:
3 Butterfinger regular size bars (chopped)
1/2 c. chopped pecans
1/2 brown sugar
Directions
Cream the cream cheese, sour cream and sugar. Fold in the grapes (I leave the grapes whole). Put in 9 X 13 "' pan. Mix the crushed butterfingers, nuts and brown sugar and sprinkle on the top.
Tomato Artichoke Toss
Serves 6; 1/2 cup per serving
A sprinkling of crumbled feta tops this mix of fresh spinach, sweet grape tomatoes, artichokes and basil.
7 ounces grape tomatoes, halved (about 1 1/2 cups)
1 ounce fresh spinach leaves, coarsely chopped (about 1 cup)
1/2 14-ounce can quartered artichoke hearts, rinsed, drained and coarsely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves (about 1/3 ounce)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes (optional)
1 ounce fat-free or reduced-fat feta cheese, rinsed and drained, crumbled
In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
Cranberry Spinach Salad
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
SUGAR PECANS - Debbie (cooks.com) - Add this to salads or my kids love to snack on. So good! Easy and quick too!
3 c. whole pecan halves
1 c. sugar
1/3 c. water
1 tsp. cinnamon
Mix all ingredients. Cook and stir for 8 to 9 minutes over medium-high heat until thick, grainy and crystalized sugar forms on pecans. Turn onto wax paper and let cool. Store in air-tight container. Makes a wonderful snack.
