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SALADS

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Submitted by: Lynette Regan, Athens GA

Ingredients:
4 med. Tomatoes cut in 8 wedges each
1 med. Green pepper, julienne cut
1 med. Onion, thinly sliced
¾ cup cider vinegar
¼ cup granulated sugar
1 1/2 tsp mustard seed
1 ½ tsp celery seed
1 tsp horseradish
1 tsp salt
hot pepper sauce - to taste
2 medium cucumbers, peeled & thinly sliced
optional: 1 small jalapeno chile pepper, minced

Method:
In large bowl combine tomatoes, green pepper, jalapeno pepper (optional) and sliced onion. Set aside
In a saucepan combine vinegar, sugar, mustard and celery seeds, horseradish, salt and
pepper sauce. Bring to a boil; boil 1 minute.
Pour over vegetables. Let stand until mixture comes to room temp, then stir in cukes

Submitted by: Karla Richie Glastonbury CT

Ingredients:
1 bunch romaine lettuce-washed, tough ends removed
1 pint fresh strawberries-washed, stemmed and halved
½ med red onion-chopped

Sugared almonds:
½ cup slivered almonds
2 TBL butter
½ cup granulated sugar

Dressing:
¾ cup light mayo
¼ cup milk
2 TBL poppy seeds
2 tsp raspberry vinegar
1/3 cup granulated sugar

Method:
For Sugared almonds:
In a saucepan over med.heat, melt 2TBL butter; stir in almonds & 1/3 cup sugar. Saute until golden brown

For dressing:
Combine dressing ingredients, shake well

For salad:
Combine coarsely torn lettuce, strawberries, onions and prepared sugared almonds. Toss gently.  Add prepared dressing, toss gently and serve

Submitted by: Karla Richie Glastonbury CT

Ingredients:
1 (20 oz) can pineapple chunks, drained
2 cups celery, sliced
½ walnuts, chopped coarse
Mayonnaise – just enough to moisten
1 TBL lemon juice

Method:
Mix together drained pineapple, celery and nuts. Chill
Just before serving add enough mayo to moisten, lemon juice and salt/pepper to taste(if you wish). Gently stir to blend. Serve on lettuce or greens

Submitted by: Karla Richie Glastonbury CT

Ingredients:
1 large red apple/ sliced thin
1 large pear, sliced thin
1 large orange, peeled and sliced
1/3 cup veg.oil
3 TBL white wine vinegar
1 TBL honey
½ cup chopped pecans

Method:
In large bowl, combine sliced fruit.
In a small bowl, combine oil, vinegar and honey; blend well
Pour oil mixture over fruit tossing well to coat.
Arrange fruit onto 6 individual lettuce lined salad dishes. Sprinkle top of
Each with heaping teaspoon of chopped nuts

Submitted by: Karla Richie Glastonbury CT

Ingredients:
2 cups tart apples, diced (I use Granny Smith)
1 cup seedless green grapes
½ cup mandarin orange sections
1 cup miniature marshmallows
½ cup pecans (optional)
2 tsp lemon juice
1 cup whipping cream
¼ cup white sugar

Method:
Coat diced apples with lemon juice; mix in grapes, orange sections, marshmallows and nuts.
Whip cream folding in sugar. Fold into fruit. Serve immediately or chill for later
 

Submitted by: Karla Richie Glastonbury CT

Ingredients:
1 cup orange juice
3 medium oranges, peeled and sectioned
1 can (8oz) pineapple chunks-undrained
½ cup seedless red grapes, halved
½ cup shredded coconut
½ cup chopped pecans

Method:
Combine juice, orange sections, pineapple including juice and grapes.
Stir gently.
Fold in coconut and pecans just prior to serving

Submitted by: Karla Richie Glastonbury CT

Ingredients:
3 med. size golden delicious or red delicious apples=2 to 21/2 cups cubed
1 TBL sugar
1 tsp lemon juice
1 cup celery. Sliced thin
½ cup coarsely chopped walnuts
¼ cup mayonnaise
1/2 cup whipping cream, whipped
dash of allspice
¼ Cup raisins (optional)
salad greens

Method:
Wash apples; core and cut into 1/2inch cubes – do not peel apples
Sprinkle cubed apples with sugar, lemon juice and salt (I do not use salt)
Add celery and nuts and raisins
Fold mayo and dash allspice into whipped cream. Gently fold this mixture into apple mixture.
Serve on salad greens

Submitted by: Kelsey Gomes, East Long, MA

Ingredients:
1 pint strawberries-cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 firm bananas, sliced
1 21oz can peach pie filling

Method:
In a large bowl, combine strawberries, grapes, kiwis and bananas.
Gently mix in peaches
Chill at least 1 hour before serving

Submitted by: R. Gordon Stakes, Winston, New Hampshire

Ingredients:
3 pounds potatoes, cooked till just tender, cubed and cooled
5 or 6 hard-boiled eggs, cooled, coarsely chopped
¼ to ½ cup chopped red onion
¼ to ½ cup chopped celery
thinly sliced tomatoes and cucumbers for garnish

Dressing;
¾ cup mayonnaise (more or less)
1 to 2 tablespoons prepared mustard
1 teaspoon horseradish (optional)
salt and pepper to taste

Method:
Combine potatoes, egg, onion and celery. Stir in mayo,
mustard, horseradish, salt and pepper a little at a time
until you have the flavor and consistency you like.
Top with sliced tomato and cukes if desired
Chill well (best when made ahead of time a few hours at least)

Submitted by: Riley Ackwith Springfield, Mass

This is my family’s favorite and they are picky eaters

Ingredients:

Dressing
1/3 cup chopped fresh cilantro
½ cup lime juice
½ cup olive oil
1 teaspoon sugar
½ teaspoon salt & pepper

Salad
1 16oz romaine lettuce, shredded
5 plum tomatoes, chopped
1 15oz can black beans, rinsed and drained
1 small purple onion, chopped
1 8oz package shredded Mexican 4-cheese blend
1 15oz can whole kernel with red & green peppers, drained
1 6oz can sliced ripe olives, drained
2 cups crushed tortilla chips

Method:
Process dressing ingredients in a blender or food processor till smooth,
stopping to scrape down sides
Layer lettuce then next 7 ingredients in a 3-quart glass bowl (great to look at
But you can use any kind of bowl)
Pour dressing over salad just before serving and gently toss. Serve immediately

Submitted by: Rachael Wicker Trenton, NJ

Ingredients:
2 cups raw cabbage, shredded
1 apple-medium- unpeeled/chopped (I use Granny Smith)
1 tablespoon lemon juice
½ cup raisins (I like golden raisins)
1//4 cup pineapple juice
1 ½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon sugar
½ cup Sour Cream

Method:
Sprinkle chopped apple with the 1 tablespoon lemon juice
to prevent apple from turning brown. Toss apple, shredded cabbage
and raisins together. Combine remaining lemon juice and pineapple juice,
add sour cream, stirring well. Add this mixture to salad mixture and toss well.
Chill and serve
This coleslaw keeps very well and is easy to carry in a packed lunch

Best Ever Pasta Salad

Submitted by: Pam Somers, Boston, MA         

Ingredients:
1 16oz penne pasta cooked al dente, drained (I have used bow ties or spirals)
2 large cucumbers, peeled and cubed
2 roma/plum tomatoes, chopped
2 cups mayonnaise (I use light)
1 8oz container sour cream (I use low fat)
3 tablespoons dried dill weed
2 tablespoons lemon pepper

Method:
Combine pasta, cukes, tomatoes, mayonnaise, sour cream, dill and lemon pepper
Mix well and chill before serving (even better the next day)

Submitted by: Riley Ackwith, Springfield, Mass

This is my personal favorite. Easy, good and you can make it ahead of time.

Ingredients:
1 small head iceberg lettuce torn into bite size pieces
1 small head romaine lettuce torn into bite size pieces
½ pound bacon, cooked and crumbled
1 small purple onion, chopped
1 10oz package frozen small peas, thawed
1 medium size sweet red pepper, seeded and chopped
1 8oz can sliced water chestnuts, drained
1 cup shredded sharp cheddar cheese
¾ cup mayonnaise (I use low fat)
¾ cup sour cream (I use low fat)
Sweet red pepper rings to garnish with

Method:
Layer first eight (8) ingredients in the order listed (I use an oblong
Glass baking dish) or clear salad bowl. Combine mayonnaise and
sour cream, stirring well. Spread over top of salad sealing to the edges.
Cover bowl with plastic wrap or foil sealing completely around edges.
Refrigerate up to 24 hours Garnish with sweet red pepper rings, if desired

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