Cranberry Jello Salad

This is another Thanksgiving favorite - Mom’s cranberry jello salad.  I just can’t imagine Thanksgiving (or Christmas) dinner without it.  

CRANBERRY JELLO SALAD

1 pound package cranberries

Two 3 oz. packages red jello

1 cup sugar (can also use Splenda)

1 envelope unflavored gelatin (Knox)

2 apples

2 oranges

Grind cranberries, unpeeled apples, unpeeled oranges.  Sprinkle sugar over ground fruit and stir.  Dissolve the Knox gelatin in the COLD water called for on the jello boxes.  Then, mix the red jello with the hot water called for on the boxes.  Pour both jellos over the ground fruit, stir and chill for several hours.  If you use a mold, be sure to oil it very lightly with vegetable oil so the salad will slip out easily.  

Alicia's Wonderful Winter Fruit Salad

This is a favorite around here.  We had it for Marvin’s birthday dinner.

ALICIA’S WONDERFUL WINTER FRUIT SALAD

Dressing:

1/2 cup sugar

1/3 cup lemon juice

2 tsp finely chopped onion

1 tsp Dijon Mustard

1/2 tsp salt

2/3 cup olive oil

1 Tbs. poppy seed

Salad:

1 large head romaine lettuce, torn into bite sized pieces (about 10 cups)

4 oz swiss cheese, shredded (1 cup)

1 cup cashews

1/4 cup sweetened, dried cranberries

1 apple, cubed

1 pear, cubed(Anjou or Bosc)

Method:

In blender combine sugar, lemon juice, onion, mustard and salt.  Cover, process until blended. With machine running, add oil in slow, steady stream, processing until thick and smooth. Add poppy seeds, process a few seconds to mix. Combine all salad ingredients and toss. Pour dressing over salad, toss, and serve. (You can make the dressing a day ahead of time.)

Makes 12- 1 cup servings

Matt's Broccoli Salad

Wish I had a photo of this salad.... but we ate it all up before I could think to take one!   We begged him for the recipe and he kindly obliged.  Here it is.

8 cups broccoli florets  (he used 10 cups)

2 cups quartered strawberries  (he used 4 cups)

8 oz. Colby Jack cheese cubed  (he used 10 oz)

1 cup Mayonnaise  (he used 1 and 1/3 cups Miracle Whip)

2 Tablespoons sugar  (he used 2 rounded Tablespoons)

1 teaspoons cider vinegar  (he used 2 teaspoons)

1/4 cup toasted sliced almonds  (he used 1/2 cup)


Update!!  As of Sept. 13, 2014, I now have a photo of this yummy salad to share!  

Chicken Salad in Melon Ring

This is a family favorite.  My Aunt Carolyn was the first one to share this recipe with us and we have loved it ever since.  It is my favorite chicken salad ever!  :)

CHICKEN SALAD IN MELON RING

4 cups cooked chicken breast tossed with 3 Tbsp. lemon juice

1/3 cup chopped onion

1 cup chopped celery

1/2 tsp. pepper

1 tsp. salt

2 oz. sliced pimiento

1/3 to 1/2 cup low fat salad dressing (Miracle Whip)

1 1/2 cups green grapes, halved

1/3 cup black olives, chopped

1 cantaloupe

strawberries

Mix the chicken with onion, celery, pepper, salt, pimiento, salad dressing, grapes and olives.  Serve on a circular slice of cantaloupe laid on a lettuce leaf.  Garnish with extra green grapes or strawberries if desired.  Chill salad before serving.  Serves 6-7 people.

1 Comment 

KRISTINE

Okay, I'll be there!  This looks fabulous, lovely shot to go with the recipe!

Saturday, May 3, 2008 - 12:51 PM

Asian Chicken Salad

Asian Chicken Salad

Choose your lettuce - I used red leaf lettuce, but romaine would be good, as well.  Use the type and amount you like!  

Wonton wrappers (cut them in strips to fry)

canola oil (for frying wonton wrappers)

sliced almonds (toasted)

sunflower seeds

1 large can mandarin oranges (reserve juice to cook the chicken in)

3 chicken breasts (for a large family size salad)

fresh cilantro (optional - I honestly didn’t care for it very much)

Dressing

3 Tablespoons of ReaLime (or the juice of 1 lime)

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

ginger - about 1 teaspoon

garlic - 2 cloves finely chopped (or about 1 teaspoon garlic powder)

First I put a shallow layer of canola oil in the skillet, got it hot and then put several sliced wonton strips in to fry for about 30 seconds (no longer) until golden.  They cook really quickly, so just put 6 or 7 strips in at a time.  Drain/dry them on a paper towel and put aside for later.

Next, cook your chicken breasts.  I used the juice from the can of mandarin oranges to cook the chicken breasts in.  It gave the chicken a nice, light, fruity flavor that was really nice.  Just dump the juice in the skillet, put the chicken in, cover and cook on medium high, turning periodically.  Cut chicken on the bias in thin strips.

Basically, assemble your salad fixings - either together, or in separate bowls so that folks can build their own.  I toasted the sliced almonds in the toaster oven until light golden.

Assemble the dressing.  I ended up putting the dressing ingredients in my blender to thoroughly mix together.  That worked really nicely and the dressing stayed together well.  However, I believe you could also whisk it heavily and it would work well.  

Fresh Fruit Salad

This is a great basic fruit salad idea that you can use with your choice of fruit.  Pour lemon juice in a bowl - enough to cover and coat all the fruit you will be cutting up.  I used about 1/2 cup for this big bowlful.  Cut up your fruit and toss in lemon juice to coat.  Then pour ginger ale over top and toss to coat again.  Serve immediately or cover tightly with lid or saran wrap.  Unbelievably, this will keep the fruit fresh until the next day - even bananas!!

For this salad I used....

1 Gala apple                                                                                   

1 Anjou pear                                                                                        

1 fresh whole pineapple                                                                             

green grapes                                                                                        

2 bananas                                                                                        

3 kiwi

In the summer I add in strawberries or watermelon...... whatever you want to use is yummy!

Oriental Cole Slaw

ORIENTAL COLE SLAW

1 pound package of cole slaw mix

1 package of ramen noodles (chicken or beef)

1 cup sunflower seeds

1 cup sliced almonds (toasted slightly)

2 bunches green onions

1 box frozen snow pea pods  (I often leave these out....)

DRESSING (make dressing first)

1/2 cup oil

1/3 cup sugar

1/3 cup white vinegar

Mix above with the seasoning packet of the ramen noodles.  Stir several times while you are making the salad.  Adjust the amount of almonds, sunflower seeds and onions as you like.  If the slaw will sit around for awhile - wait to mix in noodles until just before serving.

2 Comments 

KRISTINE

Okay, I knew you had almost the same recipe as I did, but I didn't know you JUST posted it on Sunday.  

TOOOOOO bizarre!!!  Obviously, you're not stalking me, because I didn't post my menu until Tuesday.  But maybe I'm stalking YOU, bahahahahaha!!

(Oh, that's right.  I posted my chicken first.)

:)

Wednesday, February 6, 2008 - 08:35 PM

LAURA

You are right.... but I may have trouble coming up with "Marvin's Beefy Noodle soup".  :)

Wednesday, February 6, 2008 - 08:54 PM