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Salad Recipes

Apricot Salads

Apricot Salad

Ingredients:

  • 1 1/2 cups water
  • 1 can crushed pineapple
  • 1 6 ounce package apricot gelatin
  • 1 8 ounce package cream cheese
  • 1 package of dry whipped topping
  • 1 cup chopped celery
  • 1 cup chopped nuts
  • 1 can apricots

Directions:

  1. Drain apricots
  2. Cut apricots into fine pieces
  3. Heat pineapple and water
  4. Add Gelatin and cream cheese
  5. Mix well
  6. Allow to cool
  7. Add celery, nuts, dry whipped topping and apricots
  8. Refrigerate

Chicken Salads

Basic Chicken Salad

Ingredients:

  • 2 cups cooked chicken, cut up
  • 1 1/2 cups of celery, diced
  • 1/2 cup mayonnaise
  • 2 Tbl. water
  • 1 1/2 Tsp. lemon juice
  • salt and pepper to taste

Directions:

  1. Combine all ingredients, using enough mayonnaise to moisten.
  2. Garnish with ripe olives and parsley.

Basic Chicken Salad

Ingredients:

  • 1 lb. box small shell macaroni (cooked and drained)
  • 1 cup diced celery
  • 1 cup diced red pepper
  • 4 sm. diced sweet pickles
  • 1 sm. bottle pimiento olives
  • 1 cup drained chick peas
  • 4 chicken breasts (cooked and cut in small chunks)
  • 1 1/2 tsp. salt
  • 1 cup frozen peas
  • 1 jar slaw dressing
  • 1/2 cup salad dressing

Directions:

  1. In a large bowl, put macaroni, celery, pepper, pickles, olives, chick peas and chicken.
  2. Add dressing.
  3. Stir all together and refrigerate.
  4. Just before serving add boiling water to the frozen peas for one minute.
  5. Drain and add to mixture.

Basic Chicken Salad

Ingredients:

  • 2 c. cubed, cooked chicken
  • 1 c. thinly chopped celery
  • 1 c. toasted bread crumbs
  • 1/2 tsp. salt
  • 2 tsp. grated onion (or onion salt)
  • 1 c. mayonnaise
  • 2 Tbsp. lemon juice

Directions:

  1. Mix lemon juice and mayonnaise together then set aside.
  2. In a large bowl, mix all the other ingredients together.
  3. Stir in mayonnaise mixture.

Chicken Salad BBQ Style

Ingredients:

  • 12-16 oz. cooked chicken strips
  • 1/2 cup BBQ sauce
  • 8 cups of your favorite lettuce
  • 1 large tomato, but in wedges
  • 1 cup seasoned croutons
  • 1/2 cup ranch salad dressing

Directions:

  1. In large skillet, cook chicken strips
  2. Add BBQ sauce, blend well
  3. Simmer 5 minutes
  4. Toss lettuce tomato, courtons, dressing in serving bowl
  5. Top with chicken
  6. Server

Chicken and Ham Salad

Ingredients:

  • 2 cups cooked chicken, cubed or shredded
  • 1 1/2 cups cooked ham, cubed or shredded
  • 1 cup celery, thinly sliced
  • 1 Tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1 to 2 Tablespoons prepared mustard
  • 1 Tablespoon pickle, chopped
  • salt and pepper to taste

Directions:

  1. Combine all ingredients and chill
  2. Serve in lettuce cups and garnish with parsley and small sweet pickles

Chicken and Rice Salad

Ingredients:

  • 1 1/2 cups diced cooked chicken breast
  • 1 1/2 cups cooked rice
  • 1/3 cup diced onion
  • 1/3 cup diced pepper
  • 1 1/2 cups diced celery

Directions:

  1. Mix all ingredients together
  2. Add 1 Tablespoon of vinegar, 2 Tablespoons salad oil and 3/4 cup salad dressing
  3. Mix well

Green Bean Salads

Garden Green Bean Salad

Ingredients:

  • 1 1/2 lbs. fresh green beans; trimmed, washed, drained
  • 1 medium red onion; sliced
  • 1 tablespoon olive oil
  • 1/2 cup Good Seasons Italian Salad Dressing
  • 1/2 cup crumbled feta cheese

Directions:

  1. Heat oil in a large skillet
  2. Add green beans and onion to skillet
  3. Cover; simmer on medium for 5 minutes stirring occasionally
  4. Add dressing; cook additional 5 minutes
  5. Remove from heat. Beans should be crisp and tender
  6. Transfer to large serving platter
  7. Sprinkle feta cheese on top
  8. Serve

Jello Salads

Strawberry Salad

Ingredients:

  • 2 packages of strawberry jello
  • 2 cups boiling water
  • 1 (10 oz.) packages frozen strawberries
  • 2 bananas
  • 1 cup chopped nuts
  • 1 cup sour cream

Directions:

  1. Dissolve jello in hot water
  2. Add frozen strawberries (jello will get with the berries)
  3. Add nuts and bananas
  4. Pour into 8x11 inch dish using 1/2 the jello mixture
  5. Spread with the sour cream and the remaining jello
  6. Chill until set

Three Layer Salad

First layer:

  • 2 pkg. lemon jello
  • 2 cups hot water
  • 2 cups ginger ale

When it begins to set, add:

  • 1 cup crushed pineapple, drained
  • 1 cup small marshmallows
  • 1/2 cup coconut
  • 1/2 cup walnuts

Let set

Second layer:

  • 2 eggs
  • 2 cups pineapple juice
  • 3/4 cups sugar
  • 4 Tablespoons flour

Cook until thick and cool: spread on above layer

Third layer:

Let set

Spread with 1 package of Dream Whip and then sprinkle with maraschino cherries and walnuts.

Vegetable Jello Mold

  • 3 Tablespoons water
  • 1 package gelatine
  1. Bring to boil
  2. Let simmer for a few minutes, stirring
  3. Add 1/2 cup sugar and 1 small can crushed pineapple
  4. Let cool while preparing the rest of the ingredients
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped nuts
  • 1 cup whipped cream
  • 1/2 cup creamed cottage cheese
  • 3/4 cup mayonnaise
  1. Add to gelatin mixture
  2. Put into mold or pan and chill until frim
Potato Salads: Potato Salad, Cream Cheese Potato Salad, Garlic Potato Salad
Misc. Salads: Greek Salad, Salad Supreme, Spinach Salad, Summer Salad
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Revised: Sunday, February 20, 2005 10:12:32 AM