Salads

Lime Jello Salad (Sheila)

6-ounce package lime Jello
1/2 cup mayonnaise
1-1/3 cups cottage cheese
20-ounce can crushed pineapple
1/2 cup walnuts

Drain pineapple, reserving liquid. Add enough water to make 2 cups of total liquid. Place in sauce pan, add Jello plus a pinch of salt, and heat until Jello is dissolved and liquid starts to steam. Mix cottage cheese and mayonnaise together. Add Jello mixture, drained crushed pineapple and walnuts. Pour into mold or large rectangular pan and let set overnight in refrigerator.

Spinach Salad (Sharon)

1/2 pound fresh spinach
8 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 small red onion, sliced in rings
1/3 cup vegetable oil
2 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 egg yolk

Wash and dry spinach leaves, discarding stems. Tear leaves into bite-size pieces. In salad bowl, combine spinach, bacon, mushrooms and onion. In separate small bowl, beat together remaining ingredients until well blended. Pour over salad and toss lightly. Serve immediately. Makes 6 servings.

French Dressing (Sheila)

1/2 cup salad oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dry mustard
Dash cayenne

Combine all ingredients in jar and cover. Shake well before serving.

Coleslaw (Sharon)

Combine:
1 head cabbage, shredded
2 large carrots, grated
1 onion, chopped

Combine separately:
3/4 cup vinegar
3/4 cup salad oil
1 cup sugar
1 tablespoon salt
3/4 tablespoon celery seed
1/4 teaspoon dry mustard (optional)
1/4 teaspoon mustard seed (optional)

Mix all dressing ingredients together and boil. Pour over cabbage mixture. Cover with plate to weight down. When cool, put in jar and refrigerate.

Cranberry Velvet (Ella)

1 small package raspberry or strawberry Jello
1 cup hot water
1 1-pound can whole berry cranberry sauce
1 cup sour cream
1/2 cup chopped nuts

Dissolve Jello in water. Chill until slightly thickened. Fold in remaining ingredients, and pour into mold. Chill until firm. Recipe doubles easily.

Three-Bean Salad (Delphine)

2 16-ounce cans cut green beans
2 16-ounce cans cut wax beans
2 16-ounce cans kidney beans
1 large Bermuda onion, sliced thin
1 large green pepper, sliced thin
1/2 cup vinegar
1/2 cup olive oil
1/2 cup sugar
Juice of 1 lemon
1 tablespoon salt
1 teaspoon pepper

Drain beans and layer in large bowl with onion and green pepper. Combine marinade and pour over vegetables. Marinate overnight.

Three-Layer Jello Salad (Sharon)

Combine 1 large package lime Jello and 2 cups hot water. Add 1 large (15 to 20 ounces) can crushed pineapple with juice and chill till firm. Mix 1 large package lemon Jello with 2 cups hot water and let cool completely. Mix together, and add to lemon Jello, 250 gram package softened cream cheese, small carton cottage cheese and small carton of whipping cream, whipped. Pour on top of first layer and chill until firm. Mix 1 large package strawberry Jello with 2 cups water and pour on top of first two layers. Chill.

Waldorf Salad (Sheila)

2 cups diced apples
1 cup julienned celery slices
1/2 cup broken walnuts
1/4 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon lemon juice
Dash salt

Combine apple, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt. Combine with apple mixture. Chill.

Seven-Layer Vegetable Salad (Delphine)

1 head lettuce, torn into bite-size pieces
Grated carrots (approximately 4 large)
Diced celery (optional)
1 bunch green onions, finely sliced
1 can sliced water chestnuts
1/2 to 1 pound bacon, crisply cooked and crumbled
1 small package frozen peas (do not thaw)
Grated cheddar cheese
1 tablespoon sugar
2 cups mayonnaise or Miracle Whip

Prepare at least several hours prior to serving. Layer in the following order (or by contrasting colors): Lettuce, carrots, celery, green onions, water chestnuts, bacon, peas and cheese. Sprinkle 1 tablespoon sugar over top of cheese layer; then spread mayonnaise or Miracle Whip over top. Cover and refrigerate for several hours or overnight. Toss and mix well just before serving.

Mushroom-Grape Salad (Lana)

Salad:
2 cups mushrooms, thinly sliced
1 cup (seedless) red grapes, halved
1/4 cup green onion, chopped
2 tablespoons parsley, chopped

Dressing:
1/4 cup oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon each basil, oregano and sugar

Combine salad ingredients, then combine dressing ingredients. Toss salad with dressing. Marinate at least one hour.

Strawberry Jello (Sharon)

1 small package strawberry Jello
1/2 cup boiling water
1 8-ounce package frozen strawberries (thawed)
1 small can crushed pineapple
2 mashed bananas
1 cup chopped nuts
1 8-ounce carton sour cream

Mix Jello and boiling water until Jello is dissolved. Add all other ingredients except sour cream. Place half of the mixture into a mold, and chill until partially set. Top with sour cream. Add remaining mixture and chill until firm.

Cranberry Salad (Judy Nice)

Dissolve two small packages raspberry Jello in 1 cup boiling water. Add one can whole cranberry sauce, and stir until dissolved. Add 1 large can crushed pineapple (drained), 1 cup port wine and 1 cup chopped nuts. Pour into 9" x 13" pan and refrigerate until set.

Optional topping:
Mix together 1 large package cream cheese with 1 cup sour cream and drizzle over set Jello mixture.

Ensalada de San Isidro (Spanish Mixed Salad) (Blanca)

2 tablespoons olive oil
4 tablespoons red wine vinegar
Salt
Pepper
1/2 head romaine lettuce, torn into pieces
2 tomatoes, cut into eighths
3 thin slices onion
1/2 can drained and separated light tuna
6 white asparagus, cut in half crosswise (optional)
1 dozen small green olives without pimiento

In small bowl, blend oil, vinegar, salt and pepper. In salad bowl, gently mix together lettuce, tomato, onion, tuna, asparagus and olives. Pour on vinaigrette and toss.

Artichoke Pasta Salad (Sheila)

1 pound dry rotini
1 teaspoon salt
1 lb can artichoke hearts, quartered
1 pound cherry tomatoes, halved
1 lb can pitted black olives
2 cups Bernstein's Restaurant Italian Dressing
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
3/4 cup chopped fresh parsley

Cook pasta in boiling salted water. When done, strain in large colander and rinse with cold water. Toss all ingredients together and garnish with parsley.

Chicken-Cabbage Salad (Elsie)

For salad, combine:
2 cooked, skinned and diced chicken breasts
4 cups shredded cabbage
1 package chicken flavor Top Ramen noodles, uncooked and broken
1 cup toasted slivered almonds (Lightly brown almonds in heavy, dry skillet or oven, stirring often, for approximately 10 minutes.)
5 chopped green onions

For dressing, mix together:
1 tablespoons soy sauce
1/2 cup oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons rice vinegar
3 tablespoons toasted sesame seeds (brown in same manner as almonds)
Seasoning from Top Ramen noodle package

Toss salad with dressing just before serving.

Rice-Artichoke Salad (Sheila)

Salad:
1 cup uncooked long-grain rice
2 cups chicken broth (or 2 cups water with 2 teaspoons instant bouillon or 2 bouillon cubes
1/2 sweet red pepper, chopped coarsely
1/4 cup green onion, finely sliced
1/4 cup green pimiento-stuffed olives, sliced
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1/2 can black beans, drained

Cook rice in broth/bouillon water until dry and fluffy (about 20 minutes). Cool. Mix in other ingredients.

Dressing:
1/2 cup mayonnaise
1/2 cup unflavored yogurt
1/2 teaspoon dill seeds
Salt and pepper to taste

Combine dressing ingredients and stir into salad. Chill until ready to serve.

Tortellini Salad (Sheila)

14 ounces dried cheese tortellini
1/3 cup olive oil
1/4 cup garlic-flavored red wine vinegar
2 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1� teaspoons black pepper
1 large clove garlic, minced
2 tablespoons sugar
2 teaspoons salt
2 dashes Tabasco sauce
1 cup celery, sliced thin
1 cup chopped green onions, both tops and bottoms
1 cup mushrooms, sliced thin
1 cup Cheddar cheese, crumbled or cut into small pieces

Cook tortellini in a large pot in boiling water until al dente. Drain and rinse in cold water. Transfer to medium-sized bowl and toss thoroughly with olive oil.

In another large bowl, mix vinegar, Worcestershire sauce, mustard, pepper, garlic, sugar, salt and Tabasco sauce, blending well. Add rest of ingredients and mix well. Add tortellini. Toss well and marinate in refrigerator for 8 to 24 hours.