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Free Salad Recipes


 

Cream Cheese Pretzel Salad

Merri Ann Brower

  • 2 cups crushed pretzels

  • ¾ cup margarine (melted)

  • 3 tablespoons sugar

Mix together and press into 9x13 inch baking pan and Bake for 15 minutes at 350 degrees: 

  • 2 cups mini marshmallows

  • 8 oz cream cheese

  • 1 large container cool whip

  • ½ cup powdered sugar

Mix together and pour on top of baked pretzel crust:

Top with:

1 large package Jell-O gelatin mixed with 2 ½ cups water.  Add frozen or fresh fruit to gelatin and allow to sit until partially gelled.

Natalie’s Strawberry Jell-o Salad

Natalie Flint

  • 1 lg. pkg. strawberry jell-o

  • 1 lg. can crushed pineapple (20 oz.)

2         10 oz. pkg. frozen strawberries

  • 2 bananas, mashed

  • 1 c. sour cream

  • 1 c. chopped nuts (opt.)

  • 1 c. boiling water

Dissolve jell-o in water.  Add frozen strawberries.  Stir til melted.  Add pineapple, mashed bananas, and nuts.  Pour half of mixture in 9x9 pan.  Let set.  Spread sour cream over set jell-o.  Top with other half.  Set at least 6 hours.

Connie’s Seven Layer Salad

Connie Ritter

·         6 Cups Chopped Lettuce

·         ½ tsp. Salt

·         ½ tsp. Sugar

·         1/8 tsp. Pepper

·         6 Hard-boiled Eggs, sliced

·         10 oz. Pkg. Frozen peas thawed

·         ½ lb. Bacon, crisp cooked and crumbled

·         ½ Cup Sliced Green onions and Tops

·         ½ cup Sliced Celery

·         2 Cup Shredded Process Swiss Cheese     (8 oz.)

·         1 ½ Cup Salad Dressing or Mayonnaise 

Place half of the lettuce in a large bowl.  Sprinkle with salt, pepper, and sugar.  Top with a layer of eggs, then peas, bacon and remaining lettuce, then green onion, celery and cheese.  Spread mayonnaise or salad dressing over top to cover.  Place tight cover on bowl and refrigerate overnight.  Fresh mushrooms are good too.

Connie’s Lime/Oreo Jell-o Salad

Connie Ritter

·         6 oz. Pkg. Lime Jell-o

·         2 Cup Boiling Water

·         2 Cup Cold Water

·         1/8 tsp. Peppermint Extract

·         3.5 oz. Container Cool Whip

·         8 Oreo Cookies, finely crushed

Dissolve gelatin in boiling water.  Add cold water and peppermint extract.  Chill until slightly thickened, about 1 ½ hours.  Measure 1 ¾ cups gelatin, pour into a 9 X 5 loaf pan and chill about 5 minutes.  Blend Cool Whip into remaining Jell-o.  Carefully spoon 1/3 of the creamy mixture into the pan.  Sprinkle with half the cookie crumbs.  Repeat these 2 layers.  Chill until firm (about 4 hours).  Un-mold.  Makes 10 to 12 servings.

Blueberry Heaven Salad

Connie Ritter

This salad is made up of three layers; let each jell.

Layer 1:

3         oz. Black Raspberry or Black Cherry Jell-o

·         ½ Cup Boiling Water

·         ½ Cup Blueberry Juice

·         1 Medium Can Crushed Pineapple, drained

Mix Jell-o with water and juice.  Add pineapple.  Pour into 9 X 13 inch pan and let set.

Layer 2:

·         ¼ Cup Milk

·         20 Large Marshmallows

·         8 oz. Cream Cheese

·         12 oz. Carton Cool Whip

Cook milk with marshmallows; add cream cheese.  Add Cool Whip.  Spread over Jell-o.

Layer 3:

4         oz. Black Raspberry or black Cherry Jell-o

·         Blueberry Juice and Boiling Water to make 1 Cup

·         1 Can Blueberries

Mix Jell-o with blueberry juice and water.  Add blueberries.  Cool, spread over layer 2.  Chill.

Luana’s Pasta Salad

Luana Willis

  • 12 oz. pkg. garden spirals pasta

  • 1/2 c. sliced hard salami, cut into strips

  • 1 c. cucumber, peeled and chopped

  • 1/4 c. chopped green pepper

  • 1/3 c. thinly sliced onion

  • 2 or 3 ripe tomatoes, chopped

  • 1/2 c. mozzarella cheese, cubed

  • 1 sm. can sliced black olives

  • 3/4 to 1 c. Italian dressing

Cook pasta according to package directions.  Run under cold water until noodles are cold.  Drain.  Prepare other ingredients and mix together, stirring salad dressing in last.  Serve immediately.

Cookie Salad

Jeni Clayton

  • 1 (6 oz.) pkg. vanilla pudding

  • 1 1/2 C. buttermilk

  • 1 can mandarin oranges

  • 1 (12 oz.) tub cool whip

  • 20 fudge striped cookies

Mix vanilla pudding and buttermilk. Add half the can of mandarin oranges,

cool whip and cookies, broken up. Decorate top with other half of oranges and cookie pieces.

Rich Cherry Salad

Vonda Byington

  • 1 can cherry pie filling

  • 1 small carton cool whip (thawed)

  • 1 small can crushed pineapple (juice and all)

  • 1 can sweetened condensed milk

  • ½ package miniature marshmallows

  • nuts or coconut (optional)

Mix together and chill.  Stir just before serving

French Dressing (Catalina)

Vonda Byington and LuVenda Tyler

Mix together:

  • 2 teaspoons onion salt

  • 4 teaspoons salt

  • 1 teaspoon pepper

  • 1 teaspoon paprika

  • 2 teaspoons garlic salt

  • 2 tablespoons dry mustard

  • 2 cups sugar

  • 1 cup vinegar

Add:

  • 2 cups ketchup

  • 1 can (1 ½ cups) tomato soup

  • 3 cups salad oil

Mix well, chill and serve.

Hidden Valley Ranch Dressing

Vonda Byington

  • 1 pint mayonnaise (not salad dressing)

  • ½ teaspoon garlic powder

  • 2 ½ tablespoons dry parsley, crushed

  • ¾ teaspoon black ground pepper

  • 1 pint buttermilk

  • 1 teaspoon onion powder

  • ½ teaspoon accent

  • 2 teaspoons salt

Mix together and let stand in refrigerator overnight uncovered to thicken.  (this is like the package kind, but much cheaper)

Fruit Salad Dressing

Vonda Byington

  • 1 cup sugar

  • 1 heaping tablespoon flour

Mix sugar and flour together and add to:

  • 1 cup pineapple juice

  • 1 egg beaten

  • Juice of 1 lemon

  • Juice of 1 orange

Cook until thick.  This burns easily.  I use the microwave.  When ready to use mix with whipped cream.  Makes about 1 pint and will keep in refrigerator 2 or 3 weeks.  Good on all fruit salads

Jell-o and Instant Pudding Topping

Vonda Byington

Use all fresh fruits:  Watermelon, cantaloupe, grapes, berries, bananas, etc.

For an average size salad use 1 package cherry or berry jell-o and 1 instant vanilla pudding.  Sprinkle over fruit.  Pour 7-up over mixture and mix gently.  Let set ½ hour and stir again.  Good!

Blueberry Salad

Roma Christensen

  • 2 packaged grape jell-o (6 oz all together)

  • 2 cups boiling water

  • 1 20-ounce can crushed pineapple (not drained)

  • 1 lb can blueberry pie filling

Mix together and congeal. 

Add topping:

  • 1 8 oz package cream cheese (room temperature)

  • ½ cup sugar

  • 1 teaspoon vanilla

Mix cream cheese till smooth and add sugar and then sour cream and vanilla.  Mix well and put on top of salad.

Spaghetti Salad

Janeal Burnside

  • Small bag of Spaghetti noodles (cooked)

  • 2 cucumbers (big)

  • 1 red onion

  • 2 tomatoes

  • 1 pepper

  • Can of Black Olives

Shred about 1 ½ cup Monterey Jack Cheese

¼ to ½ cup Salad Elegance (Salad Supreme)

16 oz Bottle of Italian Dressing (any kind)

Dump Parmesan Cheese and mix together.

Broccoli Cheese Soup

Lorane Burnside

  • 12 Chicken Bouillon Cubes

  • 3 Quarts Water (or 3 quarts Chicken Stock)

  • 1 Cup Chopped Celery

  • 1 Cup Chopped Onion

  • 1 Cup Chopped or Grated Carrots

  • 1 Large bag Frozen Broccoli or 3 Stalks fresh

  • 2 ½ Cubes Real Butter

  • 1 ¼ Cup Flour

  • 1 16 oz Jar Cheez Whiz

  • Pepper

Add no salt.  Boil broth; add celery, onion carrots, and broccoli and cook until tender.  In separate saucepan, melt butter.  Stir in flour and thicken boiling mixture.  Add Cheez Whiz while still boiling.  Add a little pepper.  Combine Cheese mixture and broth.  Let simmer until smooth and creamy. 

Roquefort Dressing

Rachel Freeman

  • 1 qt. real mayonnaise

  • ½ cup salad dressing

  • 1 cup buttermilk

  • 1/8 tsp garlic salt

  • ¾ tsp onion salt

  • ¼ tsp accent

  • ¼ tsp sugar

  • ¼ tsp white pepper

  • ½ tsp salt                                    

  • ¼ lb Roquefort or Blue Cheese

  • ¼ tsp lemon juice

Blend and store in tightly closed jars in refrigerator.  Makes 1 ½ quarts.

Dreamcicle Salad

Cherry Coy

  • 1 sm. Box Orange Jell-o

  • 1 sm. Box cook type Vanilla pudding

  • 1 sm. Box Tapioca Pudding

  • 3 Cups Water

Mix all together in a pan.  Bring to a boil, stirring constantly.  Boil one minute.  Cool in refrigerator until cold.

  • 1 8-oz container Cool Whip

  • 2 sm. Cans Mandarin Oranges

Once cold and set, stir in Cool Whip and Oranges.  Chill until ready to serve.

Pistachio Salad/Dessert

Cherry Coy

  • 2 packages instant Pistachio pudding

  • 2 (#2) cans crushed Pineapple with juice

  • 2 sm. Cartons cool-whip topping

Stir all ingredients until thick.  Refrigerate. 

Ambrosia Fruit Salad

Cherry Coy

  • 1 Cup fruit cocktail, drained

  • 1 Cup chunk pineapple, drained

  • 1 Cup Mandarin oranges, drained

  • 1 Cup coconut

  • 1 Cup Marshmallows

  • 1 Cup Sour Cream

  • 1 Cup Cool Whip

Mix all ingredients in a plastic bowl.  Cover and chill 1 hour before serving.

Potato Salad

Cherry Coy

Medium sized salad

·         5 or 6 potatoes

·         2 Tablespoons dried onion or ½ of a fresh onion

·         1 small jar pimento, drained

·         2 stalks celery (3/4 – 1 cup), chopped

·         eggs, hard boiled (save one to put on top for garnish)

Boil potatoes with the skins on until tender.  Drain and rinse in cool water.  Let cool 10 minutes.  Peel and dice in 1” cubes and put in bowl.  Add rest of ingredients, except 1 egg.

·         Sauce:

·         1 cup mayonnaise

·         1 Tbs. Vinegar

·         1 ½ tsp. Sugar/Sweet and Low

·         1 tsp. Mustard (optional)

Add sauce to potatoes and stir until well blended.  Slice reserved egg on top for decoration.  Sprinkle with season salt or paprika.  Salt and pepper may be added to salad to taste.