Cole Slaw (Cabbage) Dressing

Ingredients

2/3 cup neutral oil (avocado)

1/4 cup white distilled vinegar

1 tsp celery seed

1 tsp dry mustard

1 tsp salt

1/-3 Tbsp. honey

1/2 onion, choppe

Instructions

Place all the ingredients into a blender and blend on a high speed until smooth and creamy.

Can also place ingredients in a large measuring cup or bowl and blend with an immersion blender.

Pour over Cole slaw mix or chopped cabbage and mix together.

Store left over dressing in the fridge.

via Wyse Guide

Chicken Salad

Ingredients

Chicken Mixture:

2 cups cooked chicken, cubed

1 can (13 oz.) pineapple tidbits, drained and saved

1½ cups cooked rice

½ cup chopped celery

1 cup red grapes, cut in half

½ cup cashew pieces (just before serving)

 

Dressing:

1 cup mayonnaise

½ tsp. curry powder

½ tsp. salt

Dash of pepper

1 Tbsp. lemon juice

3 tsp. sugar

1 tsp. grated onion

 

Instructions

Cook chicken and cut into ½-ch chunks. Separate juice from pineapple and use juice as part of water to cook rice.

 

Combine chicken, pineapple, rice, celery, grapes, and cashews together. Mix together the dressing ingredients, and then add it to the chicken mixture. Chill for 2 hours. Serve on croissant rolls or on a bed of lettuce. Makes about 7 cups.

 

via Leslie Tanner

Apple Pecan Chicken Salad

Ingredients
1/2 cup chopped pecans
1 Tbsp. organic refined coconut oil
2 cups cooked chicken breast, chopped
1 cup celery, chopped
1/4 small apple, chopped
1/2 ripe avocado
4 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Salt and pepper to taste
Arugula

Instructions
Lightly roast pecans in coconut oil in a frying pan. Remove and let cool.

Chop the chicken, celery, and apple, and cup the avocado into two strips.

In a medium bowl, mix together the mayonnaise, lemon juice, and seasonings. Add the chopped chicken, celery, and apple and combine. Serve on a bed of arugula with avocado on top. Serves about 4.

via Dr. Marlene Merritt - Primal Labs

Red, White, and Blue Cheesecake Salad

Ingredients

1 (8-ounce) package cream cheese

1 (3.4-ounce) package instant cheesecake pudding, unprepared

1 cup International Delight French Vanilla Creamer*

1 pound strawberries, cut into bite-size pieces

2 (6-ounce) containers blueberries

4 large bananas, sliced

juice of 1 lemon 

In a medium tall bowl or an 8-cup measuring cup, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately. 

Notes:

 * If you are out of creamer you can substitute: 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

2. If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.

3. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

4. Other Cheesecake Salads:
Hawaiian Cheesecake Salad

Summer Berry Cheesecake Salad
Strawberry Banana Cheesecake Salad
Peach Cobbler Cheesecake Salad
Piña Colada Salad

via Donna Elick

Rainbow Fruit Salad

Ingredients
Salad
2 ripe bananas
1 lb. pineapple, diced
12 oz. blueberries
6 oz. blackberries
1 lb. strawberries, sliced
3 Mandarin oranges, peeled and sectioned
4 kiwis, peeled and sliced
Honey Lime Dressing
1/4 cup honey
2 tsp. lime zest
1 Tbsp. fresh lime juice

Instructions
Mix all the fruit in a bowl.
In a separate bowl, whisk together honey, lime juice, and zest.
Pour dressing over fruit and toss gently until the fruit is evenly covered.

via healthy holistic living

Apple and Orange Spinach Salad

Ingredients
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges - or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
Optional: Feta cheese & Orecchiette (little ears) pasta

Dressing
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons white sugar - Or use Honey to taste or Stevia
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together!

Dixie Salad

Ingredients1 cup pomegranate arils
1 cup chopped, firm apple
1/2 cup chopped pecans
1-1/2 cups real cream for whipping
1/4 cup powdered sugar

Instructions

In a large bowl add the pomegranate, apple, and pecans (try adding mandarin oranges, bananas, halved red, seedless grapes). 

Whip the cream (I like using a Kitchen Aid to do this) until it turns into whipped cream, about 2 minutes. Add the powdered sugar and beat well to combine. 

Add the whipped cream to the fruit mixture and fold gently to combine. Transfer to a serving dish and enjoy right away. Garnish with additional fruit and nuts if desired. 

 Store any leftovers covered in the fridge for up to a day. 

via blessthismess

Plantation Salad

Plantation Salad is made with avocado, Bermuda onion, fresh sliced orange, and pineapple. These fruits and vegetables are serve on a bed of salad greens and toped with an orange marmalade dressing.

Dressing
1/2 cup orange marmalade
juice of 1 lemon (about 1/3 cup)
1/4 tsp freshly ground pepper
1/4 cup peanut or vegetable oil
1/3 cup sour cream or plain yogurt
1 bunch green onions, thinly sliced

Place marmalade and lemon juice in glass measuring cup. Heat in microwave for 2minutes or until marmalade melts. Stir in remaining ingredients and chill before serving.

Salad
1 small head leaf lettuce or other salad greens
1 large ripe avocado peeled and thinly sliced
1 large orange peeled and thinly sliced
1 small Bermuda onion peeled and thinly sliced
1 small fresh pineapple sliced into bits
1/4 chopped cashews

Arrange lettuce on individual serving plates or large serving platter. Top with avocado, orange, onion, and pineapple. Drizzle with dressing and garnish with cashews. (Makes 6 servings)

Amish Macaroni Salad

 

1 ¹⁄₂ cups uncooked macaroni  

3 hard-boiled eggs  

¹⁄₂ cup chopped celery 

¹⁄₄ cup chopped onion  

³⁄₄ cup salad dressing or mayonnaise 

2 tablespoons yellow mustard  

¹⁄₄ cup white vinegar  

¹⁄₃ cup sugar 

Cook and drain macaroni. Cool. Add eggs, celery, and onion. Mix salad dressing, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Serve chilled. It's even better if made the night before!

Simple Snicker Salad

3 medium Granny Smith apples
3 regular Snicker bars
8 oz. Cool Whip
one small package instant vanilla pudding
one cup of milk

Chop the apples into bite-size pieces. Do the same with the candy bars (they cut better if they are cold or frozen. Make the pudding with the cup of milk. Place it all in a large bowl and mix in the cool whip. Serve when the candy bar bits are chewable... sort of like a caramel apple salad – YUM!!

Broccoli Salad

The best Broccoli Salad I have ever made or eaten...


You can adjust the recipe any way you like.
I usually use more broccoli and grapes, and less onion.
Sometimes I only only make half the recipe...

Salad
4 cups broccoli florets, broken apart
1 cup chopped celery
1 cup red grapes
1 cup raw sunflower seeds
1 cup pecans, chopped or whole
1 cup raisins (Craisins can also be used)
1 cup cooked and crumbled bacon
1 small red onion in pieces

Combine all the salad ingredients and toss with the salad dressing below. Chill before serving.

Dressing
1 cup lite mayonnaise
3 Tbsp. red wine vinegar
2 Tbsp. sugar

Mix ingredients until smooth.

Easy Summer Salad

This is one of our favorite salads to eat on a hot summer day.


1 can [21 oz.] peach pie filling
3 firm bananas, sliced
2 cups strawberries, halved
1 cup seedless grapes

Combine all the ingredients in a large salad bowl. Refrigerate until served. Makes 6-8 servings.

Note: I like to include fresh blueberries for added color and flavor.


From Sue Call

Cranberry Jell-o Salad

This was my first published recipe...

I had this recipe published in Taste of Home Magazine. They renamed it Fruited Cranberry Gelatin and classified it as a dessert. I still call it...

Cranberry Jell-o Salad

6 oz. pkg orange Jell-o
16 oz. can whole cranberry sauce
8 oz. can crushed pineapple, undrained
12 oz. can ginger ale [I use Vernors]

Blend together the dry Jell-o and cranberry sauce, and cook in a saucepan over medium heat until the Jell-o is dissolved. Remove from the heat. Stir in the pineapple and ginger ale until combined. Pour into a 1 1/2 quart serving bowl. Chill until set [about 4 hours]. Stir after 1 1/2 hours.

Fruit Soup

Many years ago, when finances were tight, and the cupboards were all but bare, I found a can of fruit cocktail and a box of Jell-o instant pudding. I made the pudding with the last of the milk, added the drained fruit cocktail, and served it as a fruit salad for dinner. One of the kids asked me what it was, and off the top of my head, I said: fruit soup. It has been called that in our family ever since...

Frog-Eye Salad

1/2 pkg. acini de pepe macaroni  (about 1 cup)
1 can fruit cocktail, drained [save juice]
1 can pineapple tidbits or chunks, drained [save juice] 
1 can mandarin oranges, drained [save juice] 
2 cups fruit juice [saved from cans of fruit] 
1/2 t. salt
1 c. sugar
3 beaten eggs
2 tbsp. cornstarch
1 carton creamy cool whip [12 oz.]

Cook acini de pepe in boiling water for 5-10 minutes until tender. Drain and set aside. 

Drain the juice from the canned fruit into a two-cup glass measuring cup. Add water to make 2 cups if necessary. In a saucepan, beat together, with a wire whisk, the fruit juices, salt, sugar, beaten eggs, and cornstarch. Cook over medium heat until thick, stirring often. Let sauce cool. 

In a large bowl gently stir together the fruit, cooled sauce, and cooked macaroni. Chill in refrigerator overnight. At least one hour before serving, fold in cool whip and chill.

This is a family favorite, and I was just pulling your frog leg with the picture above. This is more what frog-eye salad looks like:

Happy Halloween