Snickers Salad

1 red apple
1 green apple
1 Snickers Candy Bar (or more!)
1 cup whipping cream with 4 teaspoons powdered sugar (Cool Whip works as well)
6oz container of strawberry yogurt

Fold yogurt into whipped cream. Cut apples and snickers into bite size pieces.  Fold pieces into creamy mixture.

Grated Apple Salad

This is an old-time jello salad, but try it if you like. You may just like it.

1 (6 oz.) pkg. cherry Jell-O
2 c. boiling water
2 c. apples, grated (2 lg. or 4 sm.)
1 1/2 c. orange juice

Dissolve Jell-O in boiling water. Add orange juice and set until partially thick. Fold in grated apples and set until firm.

Grape Salad

2 lbs green seedless grapes (I only used red because they didn't have green at Winco)
2 lbs red seedless grapes
8 ounces sour cream (I used plain yogurt because I had it on hand)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla

Topping Ingredients
1 cup brown sugar
1 cup crushed pecans

Wash and stem grapes. Set aside to dry. Beat cream cheese and sugar together, then stir in sour cream and vanilla by hand. Stir grapes into mixture, and pour in large serving bowl. I would use a wide, long bowl instead of a tall deep bowl so that there is more surface area for the topping. Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Don't skimp on the topping...it makes this dish! Chill overnight. It gets better with time!

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Cookie Salad

1 c. buttermilk (I use milk with 1 tbsp. lemon juice because I never have buttermilk)

2 (3.4 oz.) pkgs. instant vanilla pudding

1 (16 oz) Cool Whip

1 (20 oz) can crushed pineapple, not drained

1 can mandarin oranges, drained

1 pkg. fudge striped cookies, crumbled

Mix buttermilk and pudding together until well blended (it will be really think.) Add cool whip and blend well.  Stir in pineapple and mandarin oranges gently.  Place in fridge until ready to serve.  Just before serving fold in crumbled cookies.  

Strawberry Spinach Salad

1 pkg. baby spinach
1 1/2 cups chopped apples
1 1/2 cups sliced strawberries
1 pkg Craisins
1 small package (about 1 cup) slivered almonds (wet almonds, roll in sugar, roast 300 degrees for 5-10 minutes or until desired)

Dressing
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. mustard seed
1/3 cup olive oil
1 egg yolk
1/2 cup sugar (can use less)

Put this in a sealed container and shake. Don't pour it on the salad until you are ready to serve.

Enjoy!

Bacon Chicken Salad

This is the yummy salad I brought to the Thanksgiving ward activity.

4-6 chicken breasts

Cook chicken breasts for 30 minutes at 350 degrees. Cool and cut into small pieces.

Sugared almonds:
8 oz. slivered almonds
4 T. sugar

In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool in single layer on wax paper. Chop or break up any clumps.

2 hearts of Romaine lettuce, torn or chopped
1 head Iceberg lettuce, torn or chopped
1/2 red onion, chopped
1 c. mushrooms, sliced
1 c. Mozzarella cheese, or Swiss or Italian blend
1/2 lb. bacon, chopped and cooked & drained
1 c. cottage cheese, liquid drained
1 c. Craisins, be generous

Dressing:
1 c. sugar
4 t.+ dry mustard ( I just used regular yellow mustard)
1 t. salt
2/3 c. apple cider vinegar or red wine vinegar
2 c. vegetable oil
1 T. poppy seeds

Mix together everything except oil in blender. Slowly add in oil. Store in fridge until ready to use. This makes a TON of dressing. But this recipe also makes a TON of salad!

Chicago Dog Salad

from Cast Sugar

Oh my goodness, this is was such a fun salad to eat. So much flavor and so different than the every night typical dinner fare. I don't know how many of you are hot dog fans, but I am a HUGE hot dog fan. I love mine with all the fixings, always with pickles and tomatoes and mustard. Anyways, if the recipe sounds remotely good to you and you are as well a fellow hot dog fan, then you must try this!

Ingredients:
1/4 c. yellow mustard
2 Tbsp. cider vinegar
1 rounded tsp. granulated sugar
4 Tbsp. vegetable oil
1 small red onion, thinly sliced
16 oz. shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced

Sliced jalapenos or sport peppers (optional)
3 large pickles, chopped
Salt and freshly ground pepper
8 turkey hot dogs, cut into 1-inch slices on an angle

Celery salt

In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the onion, cabbage, lettuce, tomatoes, jalapenos (optional), and pickles. Toss well. Season the salad with pepper and a pinch of salt (more to come at the end, so go easy on it). Taste, adjust the seasonings and put aside.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil, then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side, turning with tongs.

Mound the salad on plates and top with the seared dogs. Sprinkle with celery salt. Serve.

Apricot Salad

This is actually for last month...

This is my grandma's recipe and I love it. You don't use actual Jello, but gelatin and apricot nectar so it has a stronger flavor and a different texture.

Heat in a medium saucepan:
1 (12 oz.) can apricot nectar
1/3 cup sugar
a few grains of salt

In a separate bowl, soften 1 package gelatin in 2 tablespoons lemon juice.

Add gelatin and lemon mixture to nectar and refrigerate until slightly thickened. Remove from refrigerator and put into an 8 X 8 pan (double the recipe for a 9 X 13 pan).

Fold in 2 sliced bananas, 1 can mandarin oranges (drained), and 1 can pineapple chunks (drained). (The pineapple chunks are optional -- my grandma never puts them in, but I like them.)

Chill until firm. Serve with whipped cream on top.

Lime Gelatin, Shrimp, and Grapefruit Salad

Okay, I would NEVER in a million years make this, but as I was reading through the Lion House Cookbook the other day I came across this recipe. It was too entertaining not to share.

1 large package lime gelatin
1 cup boiling water
6-8 ice cubes
2 T sliced olives
1 T sweet pickle relish
1/2 T minced onions
1 tsp prepared mustard
1 tsp vinegar
3/4 cup shrimp
1 1/2 cups grapefruit sections, drained
3 T chipped green peppers
1/4 cup heavy cream, whipped
1/4 cup mayo

Make up gelatin according to package directions, using boiling water and ice cubes for the ice cube method. Cool until syrupy. Add remaining ingredients except mayo and cream.

Pour into 1 1/2 quart mold or 8 individual molds. Chill until firm. Unmold or cut and serve on lettuce leaves. Top with a dollop of mayo or mayo fluffed with whipped cream, if desired.

Can you say YUCK?!?!

Orange Sludge

This recipe is from The Domestic Art (Volume II); these cook books were created by a woman in Utah for her friends and family but they became so popular by word of mouth that she kept on printing and selling them.
I'm planning to bring this to the gathering this weekend.

Orange Sludge

Combine dry in a medium dish:
1 (3 oz.) box vanilla pudding
1 (3 oz.) orange jello
1 (3 oz.) tapioca pudding
Stir in 3 cups boiling water. Mix until smooth. Set in the refrigerator for an hour or two.

Add:
2 cans mandarin oranges, drained
About ½ container whipped topping
Stir and refrigerate several hours.

Super quick and easy pasta salad

Well I haven't posted a recipe in about a bajillion years, so here's a really easy, yummy pasta salad I made for our 4th of July bbq.

1 package (1 lb) spiral pasta
2 sm. cans sliced black olives
1 bottle light Italian dressing
shredded Parmesean cheese (not powdered)
any other veggies you'd like to include (chopped zucchini, broccoli, cauliflower,cherry tomatoes)

Cook pasta and let cool. Mix in Italian dressing to suit your tastes, along with olives, other veggies and parmesean cheese. And you're done! Woo!

Hope you all are having wonderful summers, and I can't wait to see those of you that will still be in Moscow again!

Gingham Salad

I'll post a picture later. I forgot to take one when I made this last week. And I probably shouldn't take credit for this recipe because I got it at the same time that Kathy did from Heather's mom who copied it for us out of the Hayden Lake Country Club cook book. And some of you already have it because even though we didn't make it and bring it to the salad recipe night (because it wasn't berry season), Kathy and I did pass out the recipe. I hope no one cares that I'm posting it, because it is definitely worth sharing!

This dressing recipe makes a TON so you might want to half it, or plan on saving some for later.

2 c. sugar
1 Tbsp dry mustard
¼ c. poppy seeds
1 Tbsp Kosher salt
½ small yellow onion, pureed
¾ c. cider vinegar
¼ c. Balsamic vinegar
2 2/3 c. salad oil

Put all ingredients in a blender and mix on medium speed for 1 to 2 minutes.

Toss with:
Mixed salad greens
Sliced strawberries
Bleu cheese crumbles

Top with:
Mandarin oranges
Toasted almond slivers
Fresh seasonal berries (raspberries, blackberries, huckleberries and/or blueberries)

For a Main Dish salad, add grilled chicken strips.

Fiesta Southwestern Salad

1 pkg Romaine Lettuce, or 1 head chopped
5 plum tomatoes, chopped (or 5 Campari)
1 can black beans, drained & rinsed
1 small red onion, chopped
8 oz. Fiesta style shredded cheese
15 oz. can Fiesta style corn, drained
6 oz. black olives, sliced
2 cups crushed tortilla chips, I use lime chips

Mix all that in a bowl, then combine these next ingredients to use as a dressing.
1/2 cup cilantro, chopped
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 cup sour cream
1 t. sugar
1/2 t. salt
1/2 t. black pepper

This is my final post, but this really is so good too. This always sounds good to me.

Corn Salad

1 can corn, drained (or equivalent fresh)
2 diced tomatoes (or 5-6 small Campari)
1/2 c. green onions, chopped (about 4 stalks)
3/4 c. cucumbers, peeled & chopped (1 large or 2 medium)
1/4 t. salt
1/4 c. sour cream
2 T. Mayo or Miracle Whip
1 T. vinegar
1/4 t. celery salt (optional)
1 /4 t. mustard
Drain corn, pour in bowl & add tomatoes, cucumbers and onions. Mix remaining ingredients and pour over vegetables. This is such a good summer salad. Paul and I swear we could eat it every week and not get sick of it. It just tastes so fresh, we love it!

Yummy Pasta Salad

Sauce:
4 T olive oil
6 T redwine vinegar
2 cloves garlic, minced
1 T oregano
1/2 t pepper
1 t salt

Mix with a whisk and toss with veges (we grill egg plant, art. hearts, peppers, squash) and pasta.

Strawberry-Banana Salad

1 package (6 oz) strawberry gelatin

1 cup boiling water

2 packages (10 ozs each) frozen sweetened sliced strawberries, partially frozen

1 can (20 oz) crushed pineapple, undrained

1 cup mashed firm bananas

2 cups sour cream

2 tsp. sugar

1/2 tsp. vanilla

In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple and bananas. Pour half of the mixture into a 13X9 dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside. Combine sour cream, sugar and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over the top. Chill until set.

Strawberry Spinach Salad

I made this last night and loved it! Chris didn't care for it very much though.

1/4 cup slivered almonds
2 Tbs. sugar
1 package (10 oz) fresh spinach, torn
1 cup fresh strawberries, sliced

Dressing:
2 Tbs. canola oil ( I used olive oil instead)
1 Tbs. raspberry vinegar or red wine vinegar
1 green onion, finely chopped
1 1/2 tsp. sugar
1 1/2 tsp. Worcestershire sauce
1 tsp. poppy seeds
1/4 tsp. salt

In a skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
In a bowl, combine spinach, strawberries and almonds. In a jar with a tight-fiting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

Tortellini Salad

This is a fun summer dish. I combined a few different recipes to make it. With chicken, it is a meal; without it makes a great side.

1 lb. tortellini, cooked
1 can sliced olives
1 can quartered artichokes
1/2 cup feta cheese
1/2 cup sliced green onion
3 cloves garlic, minced
1 teaspoon dried basil
3 tomatoes, chopped
2 cups cooked chicken in bite-size pieces (optional)
8 oz. Italian dressing (or Caesar)

Combine and chill.

Exotic Chicken Salad

No, this isn't my favorite thing to make, but it is a brand new recipe I found that I wanted to share anyways. It is a remake almost of Mt. Fugiyama or Hawaiian Haystacks. You know that Mormon dinner that can feed a crowd for $5! Well, it has a lot of the same ingredients, but I LOVE this. You can heat it up or serve it cold. It tastes great over rice or in a roll for sandwich, or put it over lettuce for a salad. Try it if you like.

4 c. cooked (I grilled) chicken, cut-up or shredded
1 c. diced celery
1 can water chestnuts, sliced
1 20 oz. can pineapple tidbits, drained VERY well
1 c. slivered almonds
1 16 oz. can mandarin oranges, drained
1/2 c. shredded coconut

Dressing:
1 1/2 c. mayonnaise (I use the new olive oil mayo)
1-2 T. curry powder
1 T. soy sauce
1 T. lemon juice
1 T. minced onion, dried or fresh

Mix & combine with the chicken mixture. Serve however you like. My husband loved this.