Thread: Salads
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Old 01-02-2009, 01:53 PM
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LazyBear LazyBear is offline
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Default Salads

Add your favorite Salad recipes

older PYP threads with some ideas: View

Lazy's Potato Salad
When I bake potatoes in the oven or use my Rice Cooker/Vegie steamer; I put in extra potatoes to use the next day for quick Potato Salad. When the potatoes sit in the fridge overnight the skins are easier to peel and the potatoes are firm and easy to cut into cubes.

4 cups of cooked Potato cubes
2 boiled eggs mashed or grated
1-2 tsp sweet yellow onion minced or 1/2 tsp onion powder works okay
1 cup finely chopped celery
Mayo- enough to coat everything well, add more after salad sits in fridge overnight.
Sprinkle in Seasoned Salt for an added flavor boost- don't add too much!
Some people top it with Chives or Green Onions.

This salad is always better 24 hours after you make it, the flavors get a chance to blend together.

Bow Tie Pasta Salad
Bow Tie pasta- 1 box Barilla brand cooked until firm but done in salted water.
Frozen Peas- 1 small box or 1 cup
Finely Grated Carrots- 1/2 c
Cubed Ham- Prepackaged kind John Morrel brand they are tiny tiny cubes 1 pkg- don't drain the juice out of it, dump in the whole package at once. The only salt you will need is in the Ham and Mayo already.
Mayo- enough to coat all Ingrediants well, after sitting in fridge overnight you might need to add more.

Don't cook the peas! Just let them thaw while preparing pasta or in the last 30 seconds of cooking the pasta you can dump the frozen peas in the boiling pasta water just until they break apart and then drain the entire pan of pasta and peas together.

You can put the frozen peas in the fridge the night before making the salad and let them thaw slowly. Doesn't really matter, just don't cook the peas!

You can also use the Sea Shell salad noodles.

Chicken Bow Tie Salad

This recipe makes a TON and is really good!

8 cups cooked chicken (Chopped)
4 cups bowtie pasta
1/4 cup chopped green onion
2 cups diced celery
4 cups unpeeled red apples (chopped)
4 cups red grapes cut in 1/2
2 (20 oz.) cans of pineapple tidbits
1 1/2 slivered almonds (you could substitute cashews)

16 oz. Kraft coleslaw dressing
2 cups mayo
2 dashes thyme
2 pinches ginger

Combine dressing and ingredients and toss with salad. Refrigerate.

Chicken Pasta Salad

4 cups cooked chicken
4 cups cooked elbow macaroni
4 cups fuji apples
2-4 cups grapes
3 cans pineapple tidbits(optional)
2-3 cups slivered almonds or cashews
4 cups celery
1 cup diced green pepper (optional)
1 cup sliced green onions (optional)
2 cans water chestnuts (optional)
2 cups poppy seed dressing (Breanna's Homestyle)
sugar, salt, and vinegar to taste

Serves over 16 people

Chicken Salad wraps
grilled chicken
thinly sliced apples
grapes, halved
celery, sliced
toasted pecans
mayo, just enough to coat everything
green leaf lettuce
soft wheat tortilla

Anything Goes! salad

mix together:
1 large 16 oz tub cool whip
1 small package vanilla pudding
1 small package jello (any flavor)
1/2 bag mini marshmallows

add fruit. Whatever fruit goes well with the jello...

A couple ideas...

cranberry jello with apples, raspberries, grapes, bananas and pineapple (also good with raspberry jello)

Strawberry jello with strawberries, bananas, apples, and pineapple

orange jello with bananas, mandarin oranges, pineapple and, apple


3 boxes raspberry Jello
1 qt whole cranberries
2 oranges
2 apples
1 can crushed pineapple
2 cups sugar

Prepare gelatin using pineapple syrup as part of liquid. Chill until thickened slightly. Wash fruit thoroughly. Grind cranberries, apples and oranges (including peelings and rinds) Add pineapple. Add sugar to fruit just before folding into Jello. Chill.

10 Minute Topical Fruit Salad

1-20 oz can pineapple chunks
1-20 oz can crushed pineapple
2-3 oz pkg instant coconut pudding
2-11 oz can mandrin oranges(drained)
3 cups mini marshmellows
1/2 cup shredded coconut
1/2 tub small cool whip

Combine 2 can of pineapple with juice in a large bowl. Stir in dry pudding until dissolved. Add oranges, marshmellows, and coconut. Fold in cool whip. Chill at least 1 hour before serving.

Watergate Salad
1 (9 ounce) container Cool Whip
1/2 cup pecans, chopped
1 (10 1/2 ounce) bag miniature marshmallows
1 (3 1/2 ounce) box pistachio pudding mix
1 (15 1/2 ounce) can crushed pineapple, drained

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