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Thread: I need a salad recipe

  1. #26
    Senior Member FQ Stash Queen's Avatar
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    I have a recipe we call pink salad - easy to make but a bit expensive. Here goes:

    Can of cherry pie filling
    Condensed milk
    Mix well
    Add pineapple bits and chopped mandarin oranges
    Add bag of coconut and 6 oz chopped pecans or walnuts
    Mix well again
    Add large cool whip and stir gently
    Add one bag marshmellows.
    Fold it in


    Put in frig overnight. It makes enough for an army, so use a large bowl

    I get requests for this at all the potluck functions
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  2. #27
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    Grape Salad is popular around here, and is easy.

    3 to 3 1/2 lbs seedless grapes (any color, or a mix of colors), rinsed, stemmed, and patted dry
    8-oz cream cheese (I use the lite)
    6 to 8 oz vanilla yogurt
    brown sugar
    chopped pecans

    Place the prepared grapes in a large bowl. In another bowl, blend the cream cheese and yogurt together with an electric mixer. Add to grapes and stir until all are coated. Spread in a 9 x 13 . Sprinkle brown sugar over the entire top, until pretty well covered. Sprinkle with pecans. Refigerate. Enjoy. (I never have measured the brown sugar).

    There are variations of this--know some people who use sour cream instead of yogurt. I have not tried this with the fat free cream cheese. If someone does, post how it turns out.

  3. #28
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    Two ideas for you:

    Fruit salad with sliced nectarines, slice strawberries and blueberries. It's both beautiful and delicious.

    FIESTA SALAD

    1/2 head iceberg lettuce, cut or torn into bite sized pieces
    1 1/4 c. kidney beans,, drained
    1 large tomato, chopped
    2/3 cup peeled cucumber, cubed
    2/3 cup shredded cheddar cheese
    1/2 cup red onion chopped
    5 oz. Catalina salad dressing
    6 1/2 oz. Fritos (or other corn chips broken to bite size)

    Combine first six ingredients. Add dressing and corn chips before serving.

  4. #29
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    PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!

    Christmas Salad
    ~~~~~~~~~~~~~
    2 cups water
    cup wild rice
    cup orzo, uncooked
    2 navel oranges, peeled and cut into sections
    1 Granny Smith apple, chopped
    1 celery stalk, finely chopped
    cup dried cranberries
    2 tbsp. chopped fresh parsley
    2 tbsp. raspberry vinegar
    1 tbsp. olive oil
    tsp. salt
    tsp. freshly ground pepper

    Bring water to boil. Stir in wild rice. Reduce heat and simmer,covered, til tender about 45 minutes. Drain and transfer to large bowl. Cook orzo as per pkg. directions til tender, about 20 minutes. Drain. Rinse under running cold water, drain well and add to the wildrice. Add all other ingredients. Toss well to coat.

    Serve at once; or cover and refrigerate til ready to serve, up to 2 days.

    Yield: 4 servings (1-1/4 cups)

  5. #30
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    This is my favorite. It never fails to get rave reviews. I use almond extract instead of vanilla and I really don't follow the recipe - just use it as a guideline.
    http://www.food.com/recipe/best-grape-salad-35450
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  6. #31
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    A easy & great pasta salad. Any pasta will work. I sometimes use the shell or bow tie pasta. Cook & rinse pasta in cold water. Add frozen peas, diced cheese, a can of drained chicken & mayo. Just mix all together & salt to your taste. I use Johnny's season salt. Very yummy.

  7. #32
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    My daughter-in-law makes this actually we Demand she make this for family gatherings - it sooo good fun to arrange oranges with a maraschino cherry half in center to look like a flower

    DOUBLE the RECIPE FOR A GATHERING:

    1 box orange jello 6oz.

    2C. Boiling Water
    Add Jello and stir well till completely dissolved

    Beat
    6oz cream cheese until soft
    Add jello and beat together
    Stir in 1 can(14oz) sweetened condensed milk
    Then
    Beat in + (8oz) 1 carton whipped topping

    Poor into bowl or nice dish and chill in fridge to set at lease 4 hours
    Top with mandarin oranges

  8. #33
    Junior Member time2quilt's Avatar
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    This is my all time favorite salad. Alumni Pasta Salad. Cook 1-16 oz. package spiral (rotini) pasta, drain and cool. Add 3/4 cup green onion, chopped; 1/2 cup radishes sliced, 1 small cucumber-peeled and chopped, 1/4 cup grated carrot, 2 cups cut up broccoli, 2 cups small tomatoes, 1 cup sliced black olives. For the dressing either use bottled Hidden Valley ranch or make your own ranch. I probably use 1 1/2 - 2 cups dressing. If salad gets dry, add more. Sprinkle with 1 t. dill weed and stir all together. I ALWAYS get asked for this recipe. You can use whatever fresh veggies you want with it.
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  9. #34
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Ombragrise View Post
    PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!
    Orzo is a pasta ... it's the shape of rice, but larger than rice. Still small though, in comparison to most pastas. You could use any pasta, though the small size of it does work nicely with the other ingredients, so that it does not look like just another pasta salad.
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  10. #35
    Super Member JanTx's Avatar
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    "PLEASE COULD YOU EXPLAIN ME IN THE FOLLOWING RECeIP WHAT IS "ORZO" ? I AM FRENCH, AND MY ENGLISH IS NOT GOOD. THANKS!"

    Orzo is a pasta shaped to look a bit like rice. Do a search and you'll see how it's packaged here.
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  11. #36
    Senior Member ShabbyTabby's Avatar
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    Here is a pasta salad I make that always gets rave reviews and disappears quickly.



    PASTA DELI SALAD:


    1# Tri Colored Rotini pasta
    3/4 cup sliced green stuffed olives
    1 small red onion, diced
    1/2 jar roasted red peppers, diced (about 1 cup)
    1/2 cup sliced pepperoccini rings (optional)
    1 jar (small) marinated artichoke hearts, chopped
    1/4# ( or less) salami, diced into small pieces
    1 cup mozzarella cheese, cubed into small cubes (or Monterey Jack)
    1 small can sliced black olives
    1/3 cup Italian dressing
    1 Cup Mayo (Best Foods) not miracle whip
    1/2 cup shredded Parmesan or Romano cheese (not grated).
    Seasoned salt, black pepper and garlic powder to taste.
    1 tsp. Italian Seasoning

    Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again. Serves 6 to 8.

    .
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  12. #37
    Senior Member ShabbyTabby's Avatar
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    Here's one I use often and always is a hit.



    PASTA DELI SALAD:


    1# Tri Colored Rotini pasta
    3/4 cup sliced green stuffed olives
    1 small red onion, diced
    1/2 jar roasted red peppers, diced (about 1 cup)
    1/2 cup sliced pepperoccini rings (optional)
    1 jar (small) marinated artichoke hearts, chopped
    1/4# ( or less) salami, diced into small pieces
    1 cup mozzarella cheese, cubed into small cubes (or Monterey Jack)
    1 small can sliced black olives
    1/3 cup Italian dressing
    1 Cup Mayo (Best Foods) not miracle whip
    1/2 cup shredded Parmesan or Romano cheese (not grated).
    Seasoned salt, black pepper and garlic powder to taste.
    1 tsp. Italian Seasoning

    Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again. Serves 6 to 8.

    .
    Families are like old quilts....although they tend to unravel at times...each can be stitched back together with love.

  13. #38
    Super Member meanmom's Avatar
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    The best grape salad above is awesome. I took it to school and they went nuts over it. Also go to food.com and search for guacamole salad. The ne made by the Barefoot Contessa from Food Network. Another unique yummy salad is Corn and blueberry salad. Also on food.com

  14. #39
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    Fruity Chicken Pasta Salad

    1 lb. rotini pasta, cooked and chilled
    chopped onion, to taste
    chopped celery, to taste
    1 whole chicken breast, cooked, cooled, and chopped
    1 can pineapple tidbits, drained
    1 lb. red grapes, halved

    Dressing

    1 qt. salad dressing
    1 can condensed milk (example-Eagle Brand)
    1/2 cup vinegar

    Mix dressing and taste, may want to add a little more vinegar. May not take all the dressing
    but will absorb a lot overnight.
    Mix all together and chill overnight for best flavor

  15. #40
    Senior Member Pat75's Avatar
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    Quote Originally Posted by Missi View Post
    My guild is having a salad supper next week and I want to try something new. I took cornbread salad last year and it was passed over by most. Not sure why last potluck I took it to everyone wanted the recipe. It's a salad supper so we have everything from meat salads to desert salads. Does anyone have a great salad recipe they would share? Thanks!
    I love a simple salad with a can of black beans drained one cup frozen corn 4 green onions chopped half a green bell pepper finely chopped and 5 dill pickle slices chopped Dressing is the juice of one large lime 2 tblsp canola oil and one large crushed garlic clove and salt and pepper THIS HOLDS WELL cAN BE MADE IN ADVANCE AND CAN BE DOUBLED
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  16. #41
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    I have made a lot of these salads and they all sound good. However I haven't seen a recipe for my cauliflower salad.

    CAULIFLOWER SALAD

    Chopped lettuce (amount depends on how much you want to make)
    Chopped cauliflower (same as above)
    Chopped onion (ditto)
    Salad dressing (Miracle Whip)
    Sugar (or substitute)
    Parmesan cheese
    Bacon

    Chop lettuce into salad bowl. Chop cauliflower into bite-sized pieces and place over lettuce. Same with onions. Spread with salad dressing, then sprinkle with sugar, cheese, and bacon. Let set in refrigerator until ready to serve. Stir before serving. (I take this to all our church dinners and come home with an empty bowl. You can make the amounts according to how many you are serving.)
    Alice the quilter

  17. #42
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    I make a Brunch Salad that has 2 cups of Cooked and Chilled Rice, 1 cup barely steamed Green Peas, chilled , 2 cups of Cut up red Grapes, 2 shredded large Carrots, 1 can Garbanzo beans drain and rinse,1 Can dark Red Kidney beans, Drain and Rinsed, 1 can -15 oz kernel Corn drained, 1 cup of thinly Sliced Celery, 1 can of Pineapple tidbits, drained, 1 large can Mandarin Oranges, drained, 1 large Green or Red or Yellow Pepper diced. and 2 Bananas cut in half lengthwise and cut in 1/2 inch slices... Dump all together and add 1 cup of Miracle Whip and 1 small 8 oz container of Yogurt or sour Cream and 2 Tablespoons of Sugar or Honey. Add 8 oz.. Shredded Cheddar Cheese just before Serving stirring in Gently...( Yogurt could be any Flavor like peach or lemon or pineapple) Chill well over night.... ( with the beans, corn and rice you have complete Protein... I like to serve this with Whole Grain Muffins like Oatmeal muffins or Multi-grain breads..
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  18. #43
    Member HuskerQuilter's Avatar
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    Snicker salad is always yummy...and healthy cause it has apples in it, right? Another easy one is the oriental cole slaw that has ramen noodles and sunflower kernels in it, with a dressing made of oil, vinegar, sugar and soy sauce. When I'm in a big hurry one of my fave's is 1 carton cottage cheese, mix in 1 pkg apricot jello. Add one can drained apricots (cut up) and fold in one container of Cool Whip. Can add pecans, but my kids like it better without the pecans. 5 minutes and it's done. You'd want to double it for a crowd.

  19. #44
    Super Member Annaquilts's Avatar
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    This type of salad is very popular here as is the one posted with walnuts, cranberries and those gourmet little sald leaves.

    Quote Originally Posted by adnil458 View Post
    Crunchy Cabbage Salad

    1 pk (3 oz) chicken ramen noodles
    1/2 cup vegetable oil
    3 Tbsp cider vinegar
    2 Tbsp sugar
    1/2 teasp salt
    1/2 teasp pepper
    5 cups shredded green cabbage
    3/4 cup chopped green pepper
    3/4 cup chopped sweet pepper
    1/2 cup shredded red cabbage
    1/2 cup shredded carrot
    1/2 cup chopped green onions
    1/2 cup slivered almonds toasted
    2 Tbsp sesame seeds toasted

    Break noodles set aside. In a jar with a tight fitting lid combine the oil, vinegar, sugar, salt, pepper, and half of the contents of seasoning packet or save for another use. In a large bowl combine the remaining ingredients. Add noodles and dressing toss to coat, serve immediately. Yield 10-12 servings.
    Anna Quilts

  20. #45
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    I make spaghetti salad. cut up tomatoes, celery, bell peppers, cucumbers and onions (optional) marinate in a bottle of Italian dressing over night Cook one pound spaghetti (next day) pour marintate over the spaghetti and serve cold.....yummy salt and pepper to taste

  21. #46
    Junior Member vickster's Avatar
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    sweet potato salad 2 lbs sweet potatoes cooked and diced /2 stalks chopped celery 2 chopped green onions / 2 diced hard boiled eggs --- dressing 1 cup mayo a touch of mustard salt and pepper mix together. i had never tried this. i tried it and it was really good

  22. #47
    Super Member KyKaren1949's Avatar
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    Mandarin Orange Salad

    INGREDIENTS:


    1 head iceberg lettuce, rinses
    1 head romaine, rinsed
    1 cup slivered almonds
    1/4 cup sugar
    1 cup vegetable oil
    1/4 cup vinegar
    1/4 cup sugar
    1 Tablespoon parsley flakes
    1 teaspoon salt
    Dash of black pepper
    6 green onion tops, thinly sliced
    1 lg. can mandarin oranges, drained, chilled


    Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Cool and break into tiny pieces.

    Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt and black pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
    Strawberry Pretzel Salad
    Ingredients
    2 cups crushed pretzels
    3/4 cup butter melted
    4 Tablespoons sugar
    8 ounces cream cheese
    1/4 cup sugar
    8 ounces of Cool Whip
    1 large package of strawberry Jello
    2 1/2 cups strawberries crushed or sliced, freshor frozen
    Directions
    Combine pretzels, butter and sugar and press into the bottom of a 9 X 13inch pan.
    Bake at 350 degrees for 8-10 minutes. Cool.
    Combine Cream Cheese, remaining sugar and whipped cream. Pour over cooled crust.
    In a separate bowl, dissolve gelatin with 1/1/4 cup boiling water and then add strawberries.
    Cool in a refrigerator until slightly thickened.
    Pour over cream cheese mixture and then chill entire dish until set firmly.
    Strawberry Romaine Salad

    Ingredients 1/4 cup sugar

    1/3 cup slivered almonds or pecans


    1 bunch romaine, torn


    1 small onion, halved and thinly sliced


    2 cups halved fresh strawberries



    CREAMY POPPY SEED DRESSING:
    1/4 cup mayonnaise


    2 tablespoons sugar


    1 tablespoon sour cream


    1 tablespoon milk


    2-1/4 teaspoons cider vinegar


    1-1/2 teaspoons poppy seeds


    Directions
    In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.


    In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.




    Karen in Kentucky

  23. #48
    Super Member nanacc's Avatar
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    I love salads, so I've drooled my way through all these suggestions. Mine is not a salad exactly, but some of our families consider it as such. They expect this at every family gathering.
    MARINATED VEGGIES
    2 T. oil
    1 1/2 c. vinegar
    1 1/2 t. pepper
    1 t. seasoning salt
    2 t. dried mustard
    1 t. garlic salt
    1 t. parsley or celery seed (I use cilantro/is fistfull a measurement?)
    1 1/2 c. sugar
    (I also add 1 t. white pepper because we like a little more 'bite')
    Raw vegetables---carrots, cauliflower, onions, bell pepper, cucumber, or any raw vegetables you prefer.
    I like to simmer all except cilantro and vegs for just long enough for them to blend well. Cool well. We do at least a double recipe of marinade, pour over vegs and cilantro, seal in gallon jar or sealable container for 24 to 48 hours. Never a morsel left!

  24. #49
    Power Poster QuiltE's Avatar
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    Here's my shortcut to the NanaCC's Veggies ...........

    Shortcut Marinated Veggies
    ~~~~~~~~~~~~~~~~~

    Chop or Chunk ... assorted raw veggies
    (eg. carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, etc.)

    Put in container.

    Pour overtop ... Italian Dressing

    Mix gently so as not to break up veggies.
    Cover and store in frig overnight.
    Drain and serve.
    Should there be any leftovers, top with leftover marinade.

    For a protein punch ... sprinkle with crumbled feta at serving (or serve feta on the side); or add some drained chickpeas to the raw veggies before marinating.

    I always make more than enough, hoping for leftovers! Seldom happens!
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  25. #50
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    LINGUINE SALAD

    1 box linguine, cooked and drained
    1 lg. bottle Italian Salad Dressing (Zesty if you like)
    Assorted Vegetables, chopped/diced
    (celery, sweet onion, yellow squash, tomatoes, carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, even some cheese like Swiss, provolone, cheddar, whatever you like)

    Put cooked pasta in a large bowl with lid and start chopping. After preparing what you want, pour Italian dressing over all. Mix well, cover and refrigerate at least 8 hours for flavors to meld. This can be made with few or lots of vegetables and as much as you want. This becomes your salad specialty.

    My uncle has since passed, but he was highly alergic to raw tomatoes (caused hives in his esophagus), so the chopped tomatoes were served on the side in another bowl for those who wanted to add them to their salad.
    And this did turn out to be a deli salad. I took it to an office party, one of my coworker's husband owned a small
    meat market. Of course he had fresh salads to go. She loved this salad and asked if I would mind he sold it in
    the market. I gave her the two main ingredients and she picked how her own salad would be prepared. Every night
    she made fresh salad for him to take in with him in the morning. Did this for many years she did this.

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