At this busy season with lots of potluck parties to attend, I like things that are simple to prepare, can be made ahead and are easily transported. Below are some of my favorites.
MANDARIN ORANGE & PINEAPPLE SALAD
1 16 oz. carton whipped topping
1 6 oz. box any flavor gelatin...use dry
1 20 oz. can crushed pineapple (drained)
1 11 oz. can mandarin oranges, drained
Mix all the above well and pour into 9" X 13" container with cover and refrigerate.
To this basic recipe, you may add cottage cheese, marshmallows, coconut, nuts and/or cherries before refrigerating for a more festive salad.
.................................................. .................................................. .......
CHILLED CORN SALAD
1 15 oz. can whole kernel corn, drained
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbsp. minced parsley
2 Tbsp. cider vinegar
1 Tbsp. oil
1/4 tsp. salt
1/4 tsp. pepper
Combine all ingredients. Chill several hours or overnight.
Yield: 4 to 6 servings.
.................................................. .................................................. .....
LAYERED SALAD
1 head of lettuce, torn into bite size pieces
5 boiled eggs, chopped
10 oz. pkg green peas, thawed
1/2 cup green pepper, chopped
1 med. red onion, chopped
12 slices bacon, cooked and crumbled
Layer in order and top with:
2 to 3 cups mayonnaise mixed with 2 to 3 Tbsp. sugar. Spread mayo mixture to completely cover salad and seal to sides of bowl. Top with 4 oz. shredded cheddar cheese.
Cover & refrigerate 8-12 hrs. Garnish with additional crumbled bacon just before serving.
.................................................. .................................................. .......
COPPER PENNIES
(a sweet & sour marinated carrot dish that is better after a day or two)
5 cups sliced carrots, slightly cooked in water with 1 Tbsp. salt. Carrots should still be crisp. Drain.
Mix in bowl:
1 med. onion, diced
1 small green pepper, chopped
1 15 0z. can tomato sauce
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 Tbsp. Worcestershire sauce
Combine all ingredients including drained carrots. Refrigerate several hours. Will keep up to 2 weeks in refrigerator.
.................................................. .................................................. .......
HIDDEN VALLEY RANCH CRUNCHY PEA SALAD
( I love this one)
1 pkg. frozen baby peas, thawed ( 10 oz.)
1 cup diced celery
1/4 cup diced green onion
1 cup chopped cauliflower
1 cup chopped cashews
1/2 cup sour cream
1 cup prepared Hidden Valley Ranch"Original Ranch" salad dressing
Combine all ingredients. Chill. Garnish with crisp-cooked, crumbled bacon just before serving.
.................................................. .................................................. .......