Mandarin Lettuce Salad
Heavenly Rhubarb Delight
Strawberry Salad
Tangy Broccoli
Bacon Cauliflower Salad
Festive Fruit Salad
Cashew Lettuce Salad
Mexican Chef Salad
Recipes
Summer salads
Farmer’s markets and roadside produce stands are the perfect opportunity for a refreshing meal
Mandarin Lettuce Salad
½ cup almonds, sliced
3 tbls. sugar
½ head lettuce
½ bag romaine lettuce
1 cup celery, chopped
2 whole green onions
1 (11 oz.) can mandarin oranges, drained
Dressing:
½ tsp. salt dash pepper
1 tbls. parsley, chopped
¼ cup vegetable oil
3 tbls. red wine vinegar
Dash of Tabasco sauce
Cook almonds and sugar over medium heat. Stir constantly until almonds are evenly coated and sugar is dissolved. Watch carefully so they don’t burn. Cool and set aside. Mix lettuce, celery and onions; set aside mandarin oranges. Combine dressing ingredients and mix well. Pour over lettuce mixture. Yields 8 to 10 servings. Marcia Redden, Stanberry, Mo.
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Heavenly Rhubarb Delight
2 cups rhubarb, chopped
¼ cup water
½ cup sugar
1 (3 oz.) box strawberry gelatin
½ cup chilled water
1 cup whipped topping
Mix rhubarb, water and sugar in a saucepan and boil 8 minutes, stirring occasionally. Add strawberry gelatin and boil, stirring constantly until dissolved. Remove from heat and add chilled water. Chill until slightly thickened. Whip with mixer until fluffy. Add whipped topping, whip; chill once more. Yields 4 to 6 servings. Susanne Hubbert, Republic, Mo.
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Strawberry Salad
1 (6 oz.) pkg. strawberry gelatin
1 cup boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
1 (8 oz.) can crushed pineapple, drained
3 bananas, mashed
1 cup pecans, chopped
2 cups sour cream
Dissolve gelatin in boiling water in a 2-quart bowl. Stir in strawberries, pineapple, bananas and pecans. Pour half the mixture into a 9x9-inch pan; chill until firm. Spread with sour cream. Top with remaining gelatin mixture; chill until firm. Yields 12 servings. Elva Yoder, Clark, Mo.
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Tangy Broccoli
1 cup Miracle Whip dressing
2 tbls. sugar
2 tbls. vinegar
1 medium bunch broccoli (6 cups), cut into florets
12 slices bacon, crisply cooked, crumbled
½ cup red onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
¼ tsp. celery seed (optional)
Mix dressing, sugar and vinegar in a large bowl. Add remaining ingredients, mix lightly and refrigerate. Yields 8 servings. Mary Lou Ferry, LaPlata, Mo.
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Bacon Cauliflower Salad
1 medium head cauliflower, broken into florets
1 lb. sliced bacon, cooked and crumbled
1 cup cheddar cheese, cubed
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup mayonnaise
2 to 4 tsp. sugar
In a large salad bowl combine the cauliflower, bacon, cheese, onion and green pepper. Combine the mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate for at least 4 hours before serving. Yields 4 servings. Ruby Wagler, Downing, Mo.
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Festive Fruit Salad
4 medium golden delicious apples, diced
4 medium red delicious apples, diced
2 cups seedless green grapes, halved
2 cups seedless red grapes, halved
1 (20 oz.) can pineapple chunks, drained
1 (11 oz.) can mandarin oranges, drained
Dressing:
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
½ cup mayonnaise
½ cup sugar
Combine all the fruit in a large bowl. In a mixing bowl, combine dressing ingredients and beat until smooth. Pour over fruit mixture; toss gently to coat. Serve immediately. Yields 16 to 20 servings. Linda Rothove, Westphalia, Mo.
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Cashew Lettuce Salad
1 head of lettuce
1 cup Swiss cheese, grated
1 cup cashews
Dressing:
¾ cup sugar
1 cup oil
2/3 cup vinegar
1 tsp. mustard
1 tsp. onion
1 tsp. poppy seed
½ tsp. salt
Tear lettuce into bite-size pieces; add grated cheese and cashews. For dressing, mix sugar, oil, vinegar, mustard, onion, poppy seed and salt. Pour dressing over lettuce just before serving and toss. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.
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Mexican Chef Salad
6 cups lettuce, torn
1 cup carrots (2 carrots), shredded
1 cup celery (1 stalk), chopped
1 cup chicken, cooked, cut into julienne strips
1 cup ham, fully cooked, cut into julienne strips
2 tomatoes, chopped
3 tbls. green onions, sliced with tops
2 cups sharp American cheese, shredded
2/3 cup milk
3 tbls. green chili peppers, chopped, seeded
3 tbls. pitted ripe olives, sliced
2 cups corn chips
In a large bowl, combine lettuce, carrot and celery. Arrange chicken, ham, tomatoes and green onion on top. In a heavy saucepan, combine cheese and milk. Cook and stir over low heat until cheese is melted and mixture is smooth. Stir in chilies and olives. Just before serving, pour sauce over salad. Toss lightly. Sprinkle corn chips over individual servings. Yields 6 servings. Katie Borntrager, Clark, Mo.
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