Category Archives: Salads

Fajita Taco Salad

1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
shredded Lettuce
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Picante Sauce
Sour Cream

Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.

– From Nana’s Recipe Collection

Carmel Apple Salad

1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar

Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.

After that cools, fold in:

8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts

Chill until ready to serve.

Fumi Salad

This recipe was given to Kim from her pastor’s wife, Lori.

1 bag shredded cabbage
2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing)
1 bunch green onions, chopped
1 small bag sunflower seeds

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/3 cup cider vinegar

Mix oil, vinegar, and packages of seasoning ahead of time and chill. Just before serving, toss cabbage, noodles, onions and sunflower seeds with the dressing.

Marinated Cherry Tomatoes

4 cups cherry tomatoes, halved
1/4 cup olive oil or vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar (or more, if you want it sweeter)

In a small bowl or cup measure, mix together oil, vinegar, herbs, salt, and sugar.

Pour dressing over cherry tomatoes in a bowl, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

6 to 8 servings

Nana’s Coleslaw

Grate 2 lb. head of Cabbage 4 hours or more ahead of time. Place in bowl with 4 ice cubes, cover and refrigerate.

1 med. Onion, chopped fine
1 cup Sugar
1 Green Pepper

Add sugar to onion, stir, cover and put in fridge.
Chop green pepper, wrap in foil and refrigerate.

Dressing:
1 cup Salad Oil
1 tsp. Salt
1/2 cup Vinegar
1 tsp. Celery Salt

Just before ready to serve, mix up dressing and mix slaw all together.

– From Nana’s Recipe Collection

Oriental Salad

2 bunches fresh Spinach
2 cans Water Chestnuts
4 hard cooked Eggs, chopped
1 can Bean Sprouts
1/2 lb. Bacon, fried and crumbled

Dressing (recipe below)

Tear spinach into small pieces and combine with remaining ingredients, except bacon. Crumble bacon on top. Add Dressing.

Dressing:
1/2 cup oil
1/4 cup vinegar
2 Tbsp. minced Onion
1/2 cup Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Salt
1/3 cup Ketchup

Combine and shake well, pour onto spinach mixture.

– From Nana’s Recipe Collection

Orange Jello Salad

3 cups water
1 small box orange Jell-O
2 boxes Americana Tapioca pudding
2 small cans mandarin oranges
2 cups Cool Whip

Combine 3 cups of water, orange Jell-O, and Tapioca pudding in a medium sauce pan and heat to the boiling point, stirring constantly. Set aside to cool. Once cooled, add mandarin oranges and cool whip. Refrigerate.

From Kim’s Recipe Collection

Sawdust Salad

1st Layer
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows

Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.

2nd Layer
2 Eggs
5 Tbsp. Flour
2 cups Pineapple Juice

Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.

3rd Layer
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese

Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.

– From Nana’s Recipe Collection

*I suggest a 9×13 cake pan

** You can use Cool Whip, but you need to omit the milk.