This is made a day ahead. It requires a little extra work because the dressing is cooked, but it holds up better than most fruit salad dressings.
24-Hour Fruit Salad
2 beaten eggs
4 tablespoons sugar
2 tablespoons lemon juice
1 cup whipping cream
2 tablespoons butter or margarine
2 cups miniature marshmallows
2 cans mandarin oranges
2 (20 ounce) cans pineapple chunks or tidbits
1 can (16 ounce) white grapes
1-1/2 cups angel flake coconut
Drain fruit thoroughly (several hours). In top of double boiler, mix eggs, sugar and lemon juice; cook until thick, stirring constantly. Remove from heat, add butter and cool thoroughly. When cool, whip cream until stiff and fold cooled mixture into whipped cream. In large bowl, gently stir together marshmallows, fruit and coconut. Gently fold dressing into fruit and refrigerate for at least 24 hours.* If desired, garnish with additional coconut and maraschino cherries.
*I have made this in the morning to serve at night, but it's pushing it.
1 can (20 oz) crushed pineapple, undrained
2 pkg (4-serving size each) raspberry gelatin
1 (16 oz) can whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts
Drain pineapple and reserve juice. (Reserve 1 T. pineapple for garnish.) Add cold water to reserved juice to measure 3 cups; pour into a large saucepan. Bring to a boil; remove from heat. Add gelatin; stir 2 minutes until dissolved. Add cranberry sauce; stir until well blended. Pour into a large bowl. Refrigerate for 1 1/2 hours until slightly thickened (will resemble unbeaten egg whites.) Stir in pineapple, apple, walnuts; stir gently until well blended. Pour into a medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with 1 T. reserved pineapple and additional apple slices just before serving, if desired. Serves 14.
My family LOVES this, and I'm expected to bring it to every family or church event. I hope you like it!
16 oz container sour cream (fat free is fine)
2 boxes orange jello (sugar free is fine)
12 oz Cool Whip (lite or free is fine)
2 15 oz cans (or four smaller) mandarin oranges, drained
2 20 oz cans crushed pineapple, drained WELL (I press and shake mine in a sieve-type (wire mesh) colander thingy)
1 10 oz package mini marshmallows
Mix the sour cream and jello well. Fold in the cool whip. Gently fold in fruit and marshmallows. Best made a day ahead.
I've seen this with maraschino cherries, halved grapes, and even coconut in it. We like it just like this, though.
1 can garbanzo beans (chickpeas), rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cut green beans, drained
1 can white shoepeg corn, drained
1/2 – 3/4 c. green bell pepper, chopped
1/2 – 3/4 c. red bell pepper, chopped (or substitute canned pimientos)
1/2 – 3/4 c. red onion, chopped (or substitute green onions)
3/4 c. cider vinegar
1/4 c. vegetable oil (I use 1/2 c.)
1/4 c. sugar (I use 1/2 c.)
salt and pepper to taste
Dump drained canned vegetables into a refrigerator container. Add chopped fresh
vegetables. Shake remaining ingredients in a glass jar with tight fitting lid. Pour dressing
over salad and seal container. Refrigerate several hours or overnight. Stir well before
serving. Makes 12-16 servings.
3 cans black-eyed peas, rinsed and drained
1 can whole kernel yellow corn, drained
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped (or just double the amt. of green pepper)
1/2 c. red onion, chopped
2/3 c. cider vinegar
3 T. sugar (I use 1/3 c.)
3 T. vegetable oil (I use 1/3 c.)
1 T. balsamic vinegar (I omit)
1/2 to 1 tsp. Tabasco sauce (I omit)
1 tsp. Cajun seasoning (I omit)
Dump drained canned vegetables into a refrigerator container. Add chopped fresh
vegetables. Shake remaining ingredients in a glass jar with tight fitting lid. Pour dressing
over salad and seal container. Refrigerate several hours or overnight. Stir well before
serving. Makes 8-10 servings.
Here's a recipe for a whole-meal bean and sausage salad that is a hit at potlucks. You can substitute leftover ham for the sausage (don't bother to fry the ham).
BEAN AND SAUSAGE SALAD
Three 15-1/2 ounce cans of beans: one each of red kidney beans, garbanzo beans and Great Northern beans
1 avocado
1 cup diced cucumber
1 large tomato, diced
1/2 lb. smoked sausage
1/2 cup salad oil
1/4 cup vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried mustard
1/2 teaspoon tarragon
1/4 teaspoon pepper
Drain beans in colander; rinse with water and drain. Slice sausage and fry until lightly browned; drain on paper towel. Peel and pit avocado; reserve two slices for garnish and dice remainer; dip in lemon juice to prevent discoloration. Lightly mix beans, vegetables and sausage.
Combine oil, vinegar and seasonings in jar. Cover and shake until blended. Pour over salad and toss lightly. Garnish with avocado slices and chill before serving. Hint: Since avocados darken when exposed to air, this avocado may be added just before serving.
This message has been edited by MaxineS on Sep 12, 2006 9:51 AM
SWEET COLESLAW SALAD DRESSING
2/3 cup sugar
2 teaspoons flour
scant 1/2 teaspoon salt
dash of ground mustard
1 egg, slightly beaten
1/3 cup vinegar
1/3 cup water
Combine sugar, flour, salt and mustard in saucepan. Stir in egg. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly, and cook and stir for about 2 minutes. Cover and refrigerate. Just before serving, combine equal parts of dressing and mayonnaise (lite works fine) and stir into slaw mixture.
This is 1/3 of the recipe for Old Fashioned Salad Dressing that appears in Tawra Kellam's book, Not Just Beans. It is very similar to Kraft Coleslaw Dressing. Keeps for a long time in the fridge. Also, to reduce calories, you can first thin the mayo with an equal part of milk, stir until smooth, and then mix in the salad dressing. Example: 2 tablespoons dressing, 1 tablespoon lite mayo, 1 tablespoon nonfat milk.
This is an adaptation of a Weight Watchers recipe. 1 cup = 3 points; 1-1/2 cups = 4 points.
Southwestern Black Bean Salad
1 16 ounce can black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup cooked corn kernals
1/2 cup finely chopped red onion, or any sweet onion such as Vidalia or Walla Walla Sweet
1/2 cup chopped fresh cilantro
One 4 ounce can chopped green chilies
1 tablespoon lime or lemon juice
1 tablespoon olive or canola oil
2 garlic cloves, finely chopped (or about 1 tablespoon from a jar)
Salt and pepper to taste
Combine all ingredients in a large mixing bowl. Toss well and serve. Nice accompaniment for Mexican food!
2 small packages raspberry Jell-o (sugarfree is fine)
2 cups boiling water, divided
Two 10 ounce cartons frozen raspberries, partially thawed
8 ounce package cream cheese, softened
Small amount of mayonnaise or milk to thin cream cheese
Dissolve one package Jell-o in one cup of boiling water. Add one carton partially-thawed raspberries. Pour into 9x9 inch pan and refrigerate until firm. Beat cream cheese and mayo or milk with an electric mixer until creamy. When Jell-o mixture is firm, spread over top, making sure the cream cheese mixture touches the pan all around. Refrigerate. Dissolve the second package of Jell-o in one cup of boiling water, stir in the second carton of raspberries, and pour over the cream cheese mixture. Refrigerate until firm. Slice into 9 squares and serve on lettuce.
* 4 medium beets - scrubbed, trimmed and cut in half
* 1/3 cup chopped walnuts
* 3 tablespoons maple syrup
* 1 (10 ounce) package mixed baby salad greens
* 1/2 cup frozen orange juice concentrate
* 1/4 cup balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 ounces goat cheese
DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
There'a recipe in our church cookbook. It calls for one lg head, but I guess you can cut down a little on everything else if necessary. People go nuts at church whenever it is served!
1 lg head napa cabbage, chopped
5-8 green onions, chopped
1/2 c butter
2 pk ramen noodles (omit seasoning packet)
1 T sesame seed
1 sm pk slivered almonds
1/4 c salad oil
2 T soy sauce
1/2 c sugar (could you sub Splenda???)
1/2 vinegar (rice wine vinegar preferred)
Mix cabbage & onions together, set aside. Crush noodles in bag. In butter saute noodles, almonds and sesame seeds until browned, then cool. Make dressing by blenidng the salad oil, soy sauce, sugar & vinegar. Keep browned ingred., dressing & cabbage/onions separate until ready to serve; mix/toss well right before serving.
2 chicken breasts, cooked and shredded
1 sm head shedded lettuce (sub the cabbage?)
4 green onions, chopped
2 T toasted sesame seeds
1 T toasted sliced almonds
1 4-oz pks rice noodles (could you sub w/ chow mein or ramen noodles?)
Combine all salad ingredients, add dressing, sesame seeds, noodles and almonds and toss lightly. Serve immediately.
Dressing:
2 T sugar
1 t salt
1/2 t pepper
1/4 c salad oil
1/4 T white vinegar
1 T sesame oil
1 T soy sauce
Combine all ingred. in a jar w/ lid. Sake well. Refrigerate until ready to assemble salad.
Re that butter in the other one, I would derfinitely cut down on that! Personally, I wouldn't use more than 2 T. You could add a little water or chicken broth to the pan. That's what I do when I make Rice a Roni, too, only use max 2 T and sometimes even less!
Soften...
1 envelope unflavored gelatin (1 TBSP.)
in...
1 cup cold water
Dissolve over hot water. Blend into...
1/3 cup mild mayonaisse
1 cup whipping cream, whipped
Fold in...
1 cup drained canned pineapple chunks
1 cup sliced bananas
1 cup cup-up orange
1/2 cup halved maraschino cherries, dates, nuts, or combination
2 TBSP. lemon juice
Pour into refrigerator tray; freeze until firm.
Amount: 8 servings.
I've never made it, but I don't think 10 days in advance sounds like too long. Do the bananas darken in this?
Note from Maxine: I make this using one can of mandarin oranges instead of the cut-up orange. I also use lite mayo. I freeze it in a 9x9 pan.
Stained Glass Frozen Fruit Salad
Small package lemon-flavored Jell-o*
1 cup boiling water
1 cup whipping cream, whipped
1/3 cup mayonnaise*
1 cup canned pineapple chunks, drained
1 can Mandarin oranges, drained
½ cup maraschino cherries, drained
1 banana, sliced
Drain fruit well.
In a small bowl, dissolve Jell-o in boiling water. Refrigerate until partially thickened (check after ½ hour).
Whip cream in a large bowl. Stir in mayonnaise and Jell-o mixture. Stir in fruit, except for banana. Spoon half of mixture into an 8 inch or 9 inch square pan. Slice banana evenly over top. Cover with remaining mixture. Cover and freeze until firm.
Remove from freezer 10-15 minutes before cutting into 8 or 9 pieces. Serve on lettuce. If desired, garnish with whipped cream and a maraschino cherry.
Allow at least 8 hours for freezing. Return leftovers to freezer immediately after cutting.
*Sugar-free Jell-o and light mayonnaise work very well in this recipe.
This message has been edited by MaxineS on Dec 25, 2008 9:03 AM This message has been edited by MaxineS on Dec 25, 2008 9:00 AM
6 ounce package long grain and wild rice mix (Uncle Ben's)
1 cup Craisins sweetened dried cranberries
1 cup fresh broccoli flowerets, chopped
4 green onions, chopped
3 stalks of celery, thinly sliced
2 ounce jar diced pimiento, drained
1/2 cup sweet and sour dressing
1 cup dry roasted peanuts
Prepare rice mix according to package directions; cool.
Combine rice, Craisins, broccoli, green onions, celery and pimiento and add dressing. Stir gently. Cover and chill at least 2 hours. Stir in peanuts just before serving. 6 to 8 servings.
Vary the veggies however you want. It would be good with some cauliflower or broccoli if you don't have radishes. I love them so we always have them on hand now. If you aren't big garlic fans, use less garlic. We really like garlic and use 4 cloves.
1 c uncooked brown rice
2-3 ribs celery
4 green onions
1 red pepper
2 carrots
1 c radishes
1 orange
1/4 c oil
1/4 c soy sauce
1/4 c orange juice
3-4 garlic cloves, minced
1 tbsp honey
1 tsp orange zest
Cook the brown rice, drain and rinse with cold water. Zest enough from the orange before you peel it. Chop all the vegetables and orange small. Mix rice, veggies and dressing together and chill.
I confess, I'm really bad at making rice. So I've been using a tip from Sarah Moulton with great success. Instead of adding the rice to a measured amount of water, I just boil it like pasta. No more under- or overcooked rice or rice stuck to the pan. I keep seeing cheap rice steamers at the thrift store, but am unwilling to allot cupboard space to one.