Category Archives: Salads

Frito Pie

1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Chicken Salad with Pasta

1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toasted pecans

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.

Summer Slaw

3/4 cup sugar
3/4 cup white vinegar
1/3 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
1 package (16 ounces) coleslaw mix
2 medium tomatoes, peeled, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/2 cup sweet pickle relish

In a large saucepan, combine the sugar, vinegar, oil, water, salt,
pepper and pepper flakes if desired. Cook and stir over medium heat
until mixture comes to a boil. Cook 2 minutes longer or until sugar
is dissolved. Cool to room temperature, stirring several times.

In a large salad bowl, combine the coleslaw mix, tomatoes, onion,
peppers and pickle relish. Add the dressing and toss to coat. Cover
and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12
servings.

Waldorf Apple Salad

About 3 firm ripe apples
1 tablespoon of lemon juice
1 cup of sliced celery
1 cup of white seedless grapes
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (or to taste)

Core and quarter the apples, but do not peel. Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery, grapes and walnuts and toss. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss.

Ingredients can be adjusted according to your taste (add more or less grapes, etc.).  You can mix types of apples (tart or sweet) as long as they are firm and crisp.  Using both yellow and red apples makes the salad pretty.

Orange Fluff Salad

1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip

In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.

Serve in a pretty clear bowl to show it off.

Yield: 8 to 10 servings

Walking Tacos

1 lb Ground Beef
1 pkt. taco Seasoning Mix
Tomato, chopped
Lettuce, shredded
Onion, chopped
Shredded Cheese
Sour Cream
Taco Sauce or Salsa
Individual Lunch-sized Bags of Doritos

Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.

TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.

Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.

Grab a fork and eat right out of the bag!

Tomato Fennel Salad

1 1/2 pounds tomatoes
1 small fennel bulb
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.