Broccoli Salad from Joyce
1 bunch broccoli: (broken into small pieces)
1/4 head cauliflower (if desired) broken into pieces
1/2 cup chopped red onions
4 slices crispy crumbled bacon
1 cup golden raisins
1/2 cup nuts (pecans, walnuts, or almonds)
1/2 cup dried cranberries* (If desired) Put the bacon on top....after you have added the dressing and tossed.)

Dressing:
1 cup mayo
1/2 cup sugar
2 T white vinegar
Mix thoroughly - until the sugar is dissolved. Mix the dressing the night before and put in refrigerator. Add to the salad just before serving.
* You can add more of any of the ingredients if you want to make enough for a large group.
Company Coleslaw
1 head cabbage
3 carrots
1/4 c. onion
2 pkg. radishes
3/4 - 1 c. sweet pickles
Shred cabbage, carrots, onion. Add thinly sliced radishes and pickles. Refrigerate several hours. Add small amount of mayonnaise just before serving.


We hate some persons because we do not know them; and we will not know them because we hate them.



Coleslaw
4 c. shredded cabbage
2 T. sugar
1 t. salt
white pepper
2 T. vinegar
½ c. salad dressing (or mayonnaise)
sweet pickle

Mix vinegar, sugar, salt, pepper, Stir well. Add salad dressing. Mix thoroughly with shredded cabbage. Chill.

Crunchy Cole Slaw
(from Neighbors Magazine)

1 (16 oz.) package slaw mix
1 c. raisins
1 large red apple, chopped
1/2 c. mayonnaise
2 or 3 single serve packs artificial sweetener
1 c. dry roasted peanuts

Combine slaw mix, raisins and apples in a salad bowl.  In a separate bowl, combine mayonnaise and sweetener.  Stir mayonnaise mixture into slaw.  Cover and refrigerate.  Sprinkle slaw with peanuts just before serving. 

Carrot-Raisin Salad

4 c. finely shredded carrots
½ c. raisins
1 c. crushed pineapple, lightly drained
¼ c. sugar
2 t. frozen orange juice concentrate
½ c. mayonnaise

Mix pineapple, sugar, orange juice and mayonnaise well. Add to carrots and raisins.

Cucumber Salad

1 large or 2 small young cucumbers
1 small onion
¼ c. white wine vinegar
Salt to taste
1 t. dill
½ c. light sour cream

Wash cucumbers well. Score the skin with the prongs of a fork. Slice cucumbers very thin. Slice onions paper thin. Place in a bowl and wash ingredients with vinegar. Drain remaining vinegar. Salt to taste. Sprinkle with dill and mix. Thoroughly mix in about half the sour cream, then continue adding it until the cucumbers are coated with, but not swimming in sour cream, Serve chilled.



Be yourself. Above all, let who you are, what you are, what you believe, shine through every sentence you write, every piece you finish.”


Chicken Salad

1 whole chicken, boiled and taken off bone (or use several chicken breast)
2 stalks celery, chopped
¼ - ½ c. chopped sweet pickles
2 boiled eggs, chopped
1 T. lemon juice
½ apple, chopped (optional)
Mayonnaise

Chop chicken or use food processor. Add other ingredients, except mayonnaise. Stir well. Add just enough mayonnaise to hold it together. Refrigerate for several hours for flavors to blend.

Marinated Fruit

1 16. oz. can peach halves, drained
1 16 oz. can pear halves, drained
1 16-oz. can apricot halves, drained
1 20-oz. can pineapple rings, drained
1 stick oleo
½ c. brown sugar
1 c. of the fruit juice
2 t. flour

Make up the day before using. Cut large halves in half, and also pineapple rings. Arrange fruit in layers with apple rings on top in deep casserole dish. In a double boiler, melt and bring to a boil the oleo, brown sugar, fruit juice and flour. Let thicken and pour over fruit. Refrigerate for 24 hours. Heat, uncovered at 350 degrees for 20-30 minutes or until bubbling hot. Yield 8-10 servings.

Coca-Cola Salad

2 small boxes cherry Jello
1 lg. can red sour-pitted cherries
1 8-oz. can crushed pineapple
1 c. chopped pecans
1 6-oz. bottle coca-cola

Pour 1 c. boiling water over Jello. Drain juice from cherries and pineapple and add water to make 1 cup; add to Jello and stir to combine. Cut cherries into thirds and combine with pineapple and nuts in large bowl. Pour Jello over fruit and nuts. Add coca-cola and stir to combine. Put in refrigerator to set. Stir 3 or 4 times while it is congealing.

Buttermilk Salad
1 large can crushed pineapple
1 large sugar free peach Jello
9 oz. Cool Whip
2 c. buttermilk
Bring pineapple to boil. Add jello. Cool completely. Add buttermilk and Cool Whip. Congeal.

Five Cup Salad
1 small can crushed pineapple
1 can mandarin orange sections
1/2 can (4 oz. size) coconut
1 medium can fruit cocktail
1 carton sour cream
1/2 pkg. (10 oz. size) midget marshmallows
1/2 c. chopped pecans
1 small bottle marachino cherries
Cool Whip
Drain all fruit and combine with rest of ingredients. Put in freezer for one hour and then remove to refrigerator until ready to serve.

Blueberry Salad
2 pkgs. blackberry jello (or grape)
1 large can blueberries
1 large can crushed pineapple
1 c. chopped nuts
1 8-oz. pkg. Philadelphia cream cheese
1/2 pint sour cream
1/2 c. sugarDissolve gelatin in 2 c. water - 1 hot and 1 cold, plus the juice from the fruit. Add fruit. Place in refrigerator to congeal. Whip 1 pkg. cream cheese, 1/2 pint sour cream and 1/2 c. sugar. Spread on the top of the salad and place back in the refrigerator.

           Eat breakfast like a king, lunch like a prince, and dinner like a pauper.


Cranberry Relish
(from Ocean Spray)
1 pkg. fresh cranberries
1 orange
1 c. sugar (or to taste)
Wash cranberries, cut up orange - peeling and all (take out seed). Put in food processor. Process. Sweeten to taste.

Frozen Cranberry Salad
1 16-oz. whole cranberry sauce
1 8-oz. pkg. cream cheese, softened
3 T. sugar
2 T. mayonnaise
1 small can crushed pineapple, drained
½ c. chopped pecans
1 8-oz. carton Cool Whip, thawed
Beat cream cheese, sugar and mayonnaise together until fluffy. Add cranberry sauce, drained pineapple and pecans and mix well. Fold in whipped topping. Pour into large mold. Freeze until firm. Serves 12.

Cranberry Salad
1 bag uncooked cranberries
2 c. sugar
1 small box cherry Jello
1 small box strawberry Jello
3 c. finely chopped apples
1 c. diced celery
½ c. nuts (pecans or walnuts)
Cook cranberries in 3 c. water until tender. Pour hot mixture over sugar, cherry and strawberry Jello and set aside to cool. Add apples, celery and nuts. Pour into mold or 9x13 inch dish and refrigerate.
You can make more friends in two months by becoming interested in other people than you can in two years by trying to get other people interested in you.


Pineapple-Cranberry Congealed Salad
1 20 oz. can crushed pineapple, in its own juice
1 16-oz. can whole cranberry sauce
1 6-oz. package sugar free strawberry jello
1 c. chopped nuts
Drain pineapple and save juice.  Mix pineapple and whole cranberry sauce in a dish.  In a sauce pan add 1 cup water to pineapple juice and bring to a boil, take off stove and add jello.  Stir until well dissolved.  Pour over pineapple mix and stir; add nuts and stir.  refrigerate 4-6 hours or over night is best. 

Orange Salad
24 oz. fat free cottage cheese
1 8-oz. light cool whip
1 small crushed pineapple, drained well
1 small can mandarin oranges, drained
1 small pkg. orange sugar free jello
Mix cottage cheese, pineapple, mandarin oranges and jello well. Fold in cool whip. Refrigerate.

                  Tell me what you eat, and I will tell you what you are.

Black-Eyed Pea Salad
2 15-oz. cans black-eyed peas, rinsed and drained
1/2 c. thinly sliced red onion rings (or use green onions)
1/2 c. finely chopped green bell pepper
1/2 t. minced garlic
1 4-oz. jar diced pimientos, drained
1 T. chopped fresh parsley (optional)
1/4 c. cider vinegar
1/4 c. vegetable oil
1 t. sugar
1/2 t. salt, or to taste
1/8 t. black pepper, or to taste
Hot pepper sauce, to taste

1. Combine the peas, onion rings, bell pepper, garlic, pimientos, vinegar, oil, sugar, salt, pepper, and hot pepper sauce in a medium bowl; mix well.
2.  Cover the bowl with plastic wrap and refrigerate at least 12 hours or overnight before serving.  Serves 8.

Alabama Caviar
1 (15.8 oz.) can black-eyed peas
1 (11 oz.) can yellow corn with red and green bell peppers
3 ripe tomatoes, chopped
1 small sweet onion, chopped
1 c. hot picante sauce
1/4 c. chopped fresh cilantro
2 garlic cloves, minced
2 T. fresh lime juice
Tortilla chips
Rinse and drain peas and corn. Stir together peas, corn, tomatoes, and next 5 ingredients in a serving bowl; cover and chill at least 2 hours. Serve with tortilla chips.

Quick Corn Salad
2 c. fresh or frozen whole kernel corn, cooked and drained
¾ c. tomato
½ c. green pepper
½ c. celery
¼ c. onion, chopped
¼ c. fat free ranch salad dressing

Mix well. Refrigerate. This is a very good for side dish.

4 (1 cup) servings 2 points each

Corn Salad
2 cans whole kernel corn, drained
1 can Rotel tomatoes, drained, diced
1/3 c. ranch dressing

Mix together. Chill.


   The true measure of a man is how he treats someone who can do him absolutely no good.

Strawberry Salad
1 large can pineapple
2 small boxes strawberries (16 oz. total)
1 c. boiling water
3 boxes strawberry jello
3 ripe bananas (mashed)
1 c. nuts
2 boxes sour cream (16 oz. total)
Mix jello and boiling water together. Dissolve jello. Add all ingredients except sour cream. Stir well. Congeal half of mixture. Add sour cream and then pour remainder of mixture on top of sour cream. Let congeal overnight.

Easy Cucumber, Tomato, Onion Salad
1 1/2 c. cucumbers, sliced
1 1/2 c. tomatoes cubed
1/2 c. onion, chopped
6 t. splenda
1/2 c. red wine vinegar
1/2 c. water
1 t. dried dill weed
Place veggies in a glass bowl Mix remaining ingredients and pour over veggies. Refrigerate at least one hour. Four Servings. 0 WW points.

Banana Salad
My Mother's Recipe

2 egg yolks
about 2 T. sugar (adjust to taste)
about 2 T. lemon juice (adjust to taste)
about 2 T. milk

Cook above mixture on low heat, stirring, until thick. Taste should be tart and sweet. Let cool. Mix with sliced bananas.

     Great Opportunities to help others seldom come, but small ones surround us every day.

Caramel Apple Salad
4 large apples
8 oz. pineapple in own juice, undrained
1 small box sugar free instant butterscotch pudding mix
3 T. apple juice
1 c. fat free cool whip
1/2 c. mini marshmallows
Chop apples into small cubes with peeling left on. Combine pudding mix with pineapple and apple juice. Fold in Cool Whip and apples and marshmallows. Refrigerate. Very good.
1 cup = 2 WW points

Ritz Cracker Salad
1 box Cheese-its
1 box Ritz crackers
1 can chopped pimiento
Chopped pickles to taste (about 1/2 jar)
6 boiled eggs (chopped)
mayonnaise
salt and pepper
Break cheese-its and Ritz crackers in medium to large pieces. Add pimiento, pickle.

Pistachio Salad
9 oz. Cool Whip
15 oz. crushed pineapple
small pistachio instant pudding
1 c. miniature marshmallows
Nuts optional

Mix and chill.


      It is better to be silent, and be thought a fool, than to speak and remove all doubt.


Cici's Napa Cabbage Salad
1 napa cabbage
green onions
Chip up onions and put in ziplock bag. Let stay overnight.

1 c. slivered almond
1 pkg. ramen noodles (Beat up)
2 t. Sesame seed
1/3 c. butter
Pour butter over and mix noodles, sesame seed, almonds together. Toast until brown. Cool
Cool then put in ziplock bag.

In large boiled mix:
¼ c. cider vinegar
¾ c. oil (can use ½ c. olive oil)
½ c. sugar
2 T. soy sauce
Mix sugar, soy sauce, oil and vinegar and bring to boil. Boil 1 min. Cool Pour over all and mix. Keeps well in refrigerator.

Spring Delight
1 3-oz. pkg. lime jello
1 3-oz. pkg. lemon jello
3 c. boiling water
1 large pkg. Philadelphia cream cheese
24 large marshmallows
1 large can crushed pineapple, drained
2 T. vinegar
1 c. chopped pecans
To boiling water, add jello and marshmallows. Stir until dissolved. Chill until consistency of egg whites. Cream the cheese, add vinegar, pineapple, nuts, fold into Jello mixture. Chill until congealed. This salad will stand up well and has a bright spring time color of green.

                    Anger is never without a reason but seldom a good one.


Seven Layer Salad
1 medium head lettuce, torn into small pieces
½ c. bell pepper
½ c. celery
½ c. red onions (or green onions)
1 small can English peas (or corn)
1 can water chestnuts
Arrange ingredients in large bowl in layers. Top with two cups mayonnaise mixed with 1 T. sugar. Seal well and put in refrigerator overnight. Cover with shredded cheese before serving.

Poppyseed Dressing
4 T. mayonnaise
2 T. honey
2 t. lemon juice
½ - 1 t. poppy seed
Mix together the mayonnaise, honey, and lemon juice. Add poppy seed as desired. Refrigerate. Serve over watermelon, cantaloupe balls and pineapple.
Fruit Dressing
Miracle Whip salad dressing
Honey
Poppy Seed (optional)

Mix salad dressing and honey to thin glaze. Add poppy seed. Serve over mixed fruit.

Orange Congealed Salad
1 10-oz. Cool Whip
1 16-oz. cottage cheese
1 6-oz. pkg. orange jello
2 small cans mandarin orange
1 can (16 or 20 oz.) crushed pineapple
1 c. nuts
Drain mandarin oranges and pineapple well. Mix dry jello, cool whip and cottage cheese thoroughly. Add fruit and nuts, mix well. Pour in salad bowl and chill before serving.

Marinated Vegetable Salad
1 can French style green beans, drained
1 small can tiny English peas, drained
1 can water chestnuts, drained
1 can shoe peg corn, drained
3 stalks celery, cut up
2-3 carrots, sliced (Cook 10 minutes)
1 medium onion, sliced
1 bell pepper, chopped
Mix vegetables and pour the following marinade over vegetables. Let stand overnight. Keep in refrigerator. Keeps well for a long time.

Marinade for Vegetable Salad
2/3 c. sugar
1/3 c. oil
2/3 c. vinegar
1 t. salt
1 t. pepper

 

Marinated Bean Salad

1 can cut green beans, drained
1 can cut wax beans, drained
1 can baby lima beans, drained
1 small onion, sliced or chopped
1 jar pimento
1 t. salt
1 c. vinegar
1 T. cold water
1/4 . vegetable oil
3/4 c. Splenda

Mix all the beans, onion, pepper, pimiento and salt together.  Blend vinegar, water, oil and sugar; pour over vegetables and let stand overnight.  This will keep in refrigerator for several days. 

Cranberry-Pineapple Congealed Salad
(from Dole)

1 can (20 oz.) crushed pineapple in juice
2 pkg. (3 oz. each) Jello Raspberry Flavor
1 can (16 oz.) whole berry cranberry sauce
2/3 c. Walnut pieces
1 apple, chopped

Drain pineapple, reserving juice.  Add enough water to juice to measure 2 1/2 cups; pour into saucepan.  Bring to boil.  Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.  Stir in pineapple, cranberry sauce, walnuts and apple.  Pour in long casserole dish.

Be yourself. Above all, let who you are, what you are, what you believe, shine through every sentence you write, every piece you finish.”

Glazed Fruit Salad

2 (20 oz.) cans pineapple chunks
1 (11-oz.) can mandarin orange sections, drained
1 c. maraschino cherries, drained
3 large bananas, sliced
1 c. coarsely chopped pecans
1 (3 3/4 oz.) pkg vanilla instant pudding mix

Drain pineapple, reserving 1 c. juice.  Combine fruit and pecans in a large bowl  toss gently.  Combine pudding and reserved pineapple juice in a mixing bowl.  Beat on high speed of electric mixer 1 minute.  Pour pudding mixture over fruit and pecans; toss gently.  Yield: 10 to 12 servings.

Cottage Cheese Salad

3 sm. pkgs lemon jello
1 lb. cottage cheese
15 ounce can crushed pineapple
1/4 c. water
1 small bottle maraschino cherries
8 oz. cool whip
Bring water, pineapple and cherry juice to a boil.  Add jello and let cool.  Mash cherries fine and add to cool mixture.  Add cool whip. .  Put in mold to set.