Salads


Main-Dish Salads:
Chicken Salad
Turkey Salad
Turkey Waldorf Salad
Turkey Salad Supreme
Frozen Turkey Salad
Taco Salad
Antipasto Salad
Salmon Kidney Bean Salad
Wheat Seafood Salad
Tabouleh
Vegetable Salads:
Layered Lettuce Salad
Cabbage Salad
Hot Spinach Salad
Three-Bean Salad
Painless Potato Salad
Carrot and Pineapple Salad
Fruit Salads:
Philly Fruit Salad
Fruit Salad
Gelatin Salads:
Pretzel Salad 1
Pretzel Salad 2
Jello Salad
Pineapple-Jello Wheels
Dressings:
Fresh Berry Vinegar


Main-dish Salads

CHICKEN SALAD
March 1988 Stake Relief Society Conference

2 cups shell macaroni, uncooked
1 cup mayonnaise
1 cup coleslaw dressing
2 cups diced water chestnuts
1 quart chicken, cooked, cooled and diced (or you can use turkey)
1/2 cup grated onion
1/2 cup green pepper, chopped
2 8-oz. cans pineapple chunks
2 cups green grapes
2 cups diced apples
2 cups diced celery
salt and pepper to taste

Cook and drain macaroni shells and mix with mayonnaise and coleslaw dressing. Set aside. Combine remaining ingredients. Fold into macaroni mixture. Chill well. Serve on lettuce leaves. Serves 10-12.

TURKEY SALAD
Gay Baker
November 1988 Homemaking 

Turkey
Carrots
Celery
Crushed pineapple, drained
Chow mein noodles
Mayonnaise
Hardboiled eggs, chopped
Cooked seashell noodles

Grind turkey in food processor. Shred carrots and celery in food processor. Combine remaining ingredients. Use your judgement and taste to decide how much of each ingredient to use. 

TURKEY WALDORF SALAD
Lisa Carr
November 1989 Homemaking Class

2/3 cup mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 cups diced cooked turkey or chicken
2 apples, cored, chopped
2/3 cup sliced celery
1/2 cup chopped walnuts

In large bowl stir first four ingredients until smooth. Add remaining ingredients; toss to coat well. Cover, chill. Makes 5 cups.

TURKEY SALAD SUPREME

2 Tbsp. lemon juice
1/2 cup diced apple
1 cup diced celery
1/2 cup mayonnaise
2 cups cooked turkey, cut in bite-size pieces
1/2 cup chopped, toasted almonds
salt and pepper as desired

Sprinkle lemon juice over turkey and apple. Toss lightly. Add celery and almonds. Blend mayonnaise with seasonings. Fold in turkey mixture. Serve on lettuce leaves, in a croissant, or in a cranberry Jello ring.

FROZEN TURKEY SALAD

1 1/2 cups diced, cooked turkey 
1/2 cup chopped pecans 
1 cup heavy cream, whipped
3/4 cup drained crushed pineapple
1 cup mayonnaise

Toss turkey, pineapple and nuts together. Fold cream into mayonnaise, add to chicken mixture and freeze from 2-3 hours or until firm. Serve on lettuce leaves. Serves 6.

TACO SALAD
Janet McManus

1 large bag Doritos, crushed (just cut off one edge of package to let air escape, then crush right in the bag)
1 lb. ground chuck (15% fat), cooked and crumbled
1 can kidney beans, drained well
2 medium tomatoes, cut as for a salad
1 head lettuce, well-drained, pulled or cut into bite-size pieces
1 chopped onion (optional)
1 cup shredded cheese--more if your family wants a cheesy flavor
1 large bottle french dressing

Combine all ingredients in a very large bowl, except dressing. Using salad spoon and fork, mix well. Now pour dressing over, folding it in until you get the consistency your family desires.

ANTIPASTO SALAD
Ann Pase
Spring 1987 Homemaking Class

4 oz. hard salami, diced
1 small red onion, thinly sliced, separated into rings
1 cup whole pitted ripe olives
8 oz. fresh mushrooms, sliced
1 14-oz. can artichoke hearts, drained, quartered
1 cup Italian dressing
6 cups water
1 tsp. salt
1 Tbsp. vegetable oil
2 cups (8 oz.) large shell macaroni, uncooked
1 cup celery, diagonally sliced
1 cup cherry tomatoes, cut in half
1/2 cup green peppers, diced
6 oz. Swiss cheese, cut in thin strips
1 tsp. salt
1/4 tsp. black pepper
12 sliced hard salami, for garnish

In medium bowl, place diced salami, onion, olives, mushrooms and artichoke hearts. Add dressing, toss to coat. Cover and marinate in refrigerator for 3 hours. One hour before serving, cook macaroni in water, 1 tsp. salt, and oil. Drain and rinse with cold water. Place in a large salad bowl. Add marinated mixture and rest of ingredients, except sliced salami. Toss lightly. Refrigerate 30 minutes. Garnish rim of bowl with salami, sliced and folded in quarters for a ruffled effect.

SALMON KIDNEY BEAN SALAD
Mary Horscroft
March 1989 Homemaking Class

1 15-oz. can kidney beans
1 15-oz. can salmon, well drained
1/4 tsp. dill seed
1/4 tsp. salt
1 Tbsp. chopped onion (or 1 1/2 tsp. dried)
2 Tbsp. fresh chopped parsley (or 1 tsp. dried)
1 Tbsp. lemon juice

Break salmon into bite-size chunks. Add beans and remaining ingredients and toss lightly. Chill before serving. Serve on a bed of salad greens.

WHEAT SEAFOOD SALAD
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

1/2 cup bulgar wheat
2 cups cold water
1/2 tsp. salt
1/2 cup french dressing
2 Tbsp. diced green pepper
3/4 cup diced celery
1 cup shrimp
2-3 Tbsp. mayonnaise
1 tomato, cut in wedges
1/4 cup chopped green onion
Salad greens

Cook wheat in salted water. Drain, then marinate in french dressing
and refrigerate for 1/2 hour. Add remaining ingredients. Serve
on salad greens.

TABOULEH
Mrs. Vic Atiyeh
October 1988 Homemaking Class

3/4 c. cracked bulgur wheat
3 fresh lemons, juice only
1/2 c. olive oil
salt and pepper
1 bunch green onions, chopped, inc. tops
2 large bunches parsley, chopped
1/2 c. fresh mint leaves, chopped
4 tomatoes, chopped

Soak wheat for at least 30 minutes, while chopping other ingredients. Drain off excess water and squeeze dry. Blend lemon juice and oil together and stir into wheat along with salt and pepper to taste.
Add chopped vegetables to wheat mixture and chill several hours or overnight. Check for seasonings.
This makes a very attractive presentation served in a glass bowl.

Vegetable Salads

LAYERED LETTUCE SALAD
Spring 1987 Homemaking Class

1 head iceberg lettuce, shredded
1 cup celery, chopped
1/2 cup green onion, chopped
1 8-oz. can water chestnuts, sliced
1 10-oz. package frozen peas, thawed
1 1/2 cups mayonnaise
1 Tbsp. sugar
1/2 cup grated Parmesan cheese
1 Tbsp. seasoned salt
3/4 tsp. garlic powder
3 hard boiled eggs, sliced
2 tomatoes, cut in wedges
6 or 7 slices bacon, cooked and crumbled

Put lettuce in bowl. Layer celery, onion, water chestnuts, and peas on top. Spread mayonnaise over all. Combine sugar, cheese, seasoned salt and garlic powder and sprinkle over maynnaise. Chill. Before serving, add the eggs and tomatoes. Sprinkle with crumbled bacon.

CABBAGE SALAD
Lori Bitter
August 1989 Homemaking Dinner

2 Tbsp. sesame seeds
4-6 cups shredded cabbage
8 chopped green onions
3/4 cup sliced almonds
2 pkgs. Top Ramen, sesame-chicken flavor, noodles only (save 1 spice packet for dressing)

Dressing:
1-2 Tbsp. granulated sugar
1/2 cup rice vinegar
3/4 cup salad oil
1 tsp. salt
1 tsp. pepper
1 spice packet from Top Ramen, sesame-chicken flavor

To make dressing: dissolve sugar in vinegar; add remaining ingredients. Set aside.
Brown sesame seeds in a small amount of margarine in a frying pan. Caution! Sesame seeds brown quickly. Set aside to cool. Combine cabbage, onions, almonds and cooled sesame seeds; pour the dressing over the salad. Just before serving, break up the top ramen noodles and sprinkle over the salad.

HOT SPINACH SALAD
Janet McManus

1 package fresh spinach, washed, dried on paper towels, and broken into pieces
1 can bean sprouts, drained
1 can chopped water chestnuts, drained
1 minced green garden onion
1/4 cup parsley
3 hard-boiled eggs, chopped
3 slices bacon

Combine all ingredients in a medium bowl and add dressing (recipe follows).

Dressing
3/4 cup oil
1/4 cup vinegar
1/3 cup catsup
1 Tbsp. sugar
1 tsp. salt
1/4 cup Worcestershire sauce

Boil dressing one minute. Pour over salad, toss and serve immediately with crackers.

THREE-BEAN SALAD
Margo Mead

1/2 cup sugar
1/2 cup salad oil
1/2 cup vinegar
1 tsp salt
1 16-oz. can cut green beans, drained
1 16-oz. can garbanzo beans, drained
1 16-oz. can red kidney beans, drained
1/2 cup chopped onion

Early in day or several days ahead: In large bowl, stir first 4 ingredients until blended. Add remaining ingredients; toss to mix well. Cover and refrigerate.

PAINLESS POTATO SALAD
March 1989 Homemaking Class

1 16-oz can of sliced potatoes
3/4 cup diced celery
1/2 cup mayonnaise
2 hard-boiled eggs 
salt and pepper
1/2 sliced onion (opt.)

Drain and rinse the sliced potatoes, then put them in a bowl and sliced a little more. Add hard boiled eggs and slice them. Mix in celery and mayonnaise, adding salt and pepper to taste, and the onion if desired. Chill well.

CARROT AND PINEAPPLE SALAD
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

2-1/2 cups shredded carrots
1 8-oz. can crushed pineapple, drained
2 cups cooked whole kernel wheat
1/2 cup salad dressing

Combine all ingredients. Chill. For variety add nuts, raisins, apple pieces, etc. Makes 6 servings.

Fruit Salads

PHILLY FRUIT SALAD
Janet McManus 

Juice of a lemon
1/2 pt WHIPPED whipping cream (1 cup)
1 4-oz pkg cream cheese
1 small can drained crushed pineapple
1 cup diced banana
1 cup mini marshmallows
1/2 cup chopped nuts
1 cup powdered sugar

Cream lemon juice, whipped cream, and cream cheese. Add pineapple, banana, marshmallows, nuts. Fold in powdered sugar. Mix all together and let stand a few minutes.

FRUIT SALAD
Janet McManus

1 11-oz. can mandarin oranges
1 20-oz. can pineapple chunks, well drained
1 cup small (salad) marshmallows
1/2 cup shredded coconut (optional)
1 cup sour cream
powdered sugar

Combine all ingredients and add powdered sugar until sweetened to taste.

Gelatin Salads

PRETZEL SALAD 1
Ellen Remington

2 cups semi-smashed pretzels
3 Tbsp. sugar
3/4 cup (1-1/2 sticks) melted butter
1 8-oz. pkg. cream cheese
1 cup sugar
1 small can crushed pineapple, drained
1 9-oz. container whipped topping
1 6-oz. pkg. strawberry gelatin
2 cups fruit

Combine pretzels, 3 Tbsp. sugar and butter. Line the bottom of a 9X13 buttered pan with this mixture and bake at 400F for 4 to 5 minutes.Combine cream cheese, 1 cup sugar, pineapple and whipped topping, and put on top of the cooled pretzel mixture. Add 2 cups of boiling water to gelatin and stir until dissolved. Cool. When gelatin becomes partially set, add fruit. Place this mixture on top of cream cheese layer. Chill until set. Cut into squares.

PRETZEL SALAD 2
Marie Wilcox

2-1/2 cups pretzels, broken into small pieces
3/4 cup (1-1/2 sticks) margarine, melted
8 oz. cream cheese, softened
1 cup sugar
8 oz. whipped topping
1 6-oz. pkg. jello (raspberry or strawberry
2 cups boiling water
1 small can crushed pineapple (undrained)
2 small boxes frozen raspberries or strawberries

Coat pretzels in margarine and bake at 400F for no longer than 10 minutes. Do not overbake. Cool pretzels completely. Spread them in a 9X13 pan. Mix together cream cheese, sugar and whipped topping. Spread mixture over cooled pretzels, making sure to seal it on all sides so jello will not leak onto pretzels. Dissolve flavored gelatin with boiling water. Mix in remaining ingredients. Pour over cream cheese mixture and chill.

JELLO SALAD
Marie Wilcox

2 pkg. cherry-flavored jello
2 cups cold water
1 #2 can crushed pineapple, undrained
2/3 cup sugar
2 cups whipping cream
2 cups shredded cheese

Mix jello with cold water; stir until dissolved. Heat pineapple and sugar until boiling; boil for 1 minute, stirring constantly. Remove from heat and stir into jello mixture. Chill until thick but not set. Fold whipping cream into cheese, then stir into jello mixture. Chill until set firm.

PINEAPPLE-JELLO WHEELS 
Mary Horscroft
May 1991 Homemaking Class

2 20-oz. cans sliced pineapple
1 pkg. Jello (any flavor)

Drain the pineapple, reserving juice. Prepare Jello as directed, except use pineapple juice for part or all of the hot liquid and reduce the cold liquid by 50%. Pour Jello into the cans over the pineapple, and refrigerate for several hours. To remove from can-cut off the bottom of the can and carefully slide a knife around inside of can. Slice "wheels" apart and arrange on plate.

Dressings

FRESH BERRY VINEGAR
Smith Berry Barn

Use in dressing for fruit salads of brush over poultry to be grilled. 

6 cups fresh raspberries 
1 qt white wine vinegar 
4 cups sugar

Wash and sterilize five 1 pint canning jars or bottles. Prepare lids. Place berries in a 3-qt. glass or pottery bowl. Crush berries thoroughly. Stir in vinegar. Cover tightly and let stand 24 to 36 hours in a cool place. Place a strainer over a large enamel or stainless steel saucepan. Pour berry mixture through strainer, pressing with pack of spoon to extract pulp. Add sugar, stir well. Place berry mixture over medium heat. Bring to boil, stirring reduce heat to low. Simmer 5 minutes, stirring constantly. Pour into prepared jars. Attach lids. Cool to room temperature. Label & date. Store in refrigerator; use within 3 months. Makes 5 pints.
With this recipe you may omit the sugar and add 1 more cup of vinegar or you may use red wine vinegar in place of white wine vinegar.