Do any of you recall our publication, “I Love Remembering”? This beautiful, full-color magazine was way ahead of its time when we began publishing it well over a decade ago—full of interesting articles, gorgeous photography, and step-by-step instructions to create all kinds of projects from scrapbooking to home décor.
My reminiscing didn’t stop there—as I recalled that Chinese salad, my mouth started watering and I knew I’d have to make a batch to share with my family. It was just as delicious as I remembered: sweet, savory, crunchy, salty, all kinds of goodness in every bite. Here’s my recipe, in case you’d like to host a salad party of your own this summer:
Chinese Chicken Salad Serves 4
1 head Napa Chinese cabbage (cored and cut into thin strips)
1 bunch green onions, sliced into small pieces
2-4 grilled chicken breasts (chopped)
Layer cabbage, onions, and chicken breasts into 4 salad bowls
and set aside.
Dressing (combine all items in saucepan and boil for one minute):
1/2 C. sugar
1/4 C. rice vinegar
3/4 C. peanut oil
2 T. soy sauce
Topping (in separate saucepan):
1/2 C. butter
1 C. sliced almonds
2 packages broken ramen noodles (do not add seasoning)
Melt butter then sauté almonds and noodles until the mixture is lightly browned. Cool.
Sprinkle cooled topping on each salad and drizzle each with dressing.
Do you have a favorite summer salad recipe you’d like to share? If so, just add your recipe as a comment to this post before midnight on May 26. I’ll be drawing 10 posters at random to receive the new “Vegetable Garden” stamp set (D1429, page 49) from the Summer Idea Book. Share your salad for a chance to win!
I have a quick , light and refreshing salad I like to make during the summer. It isn't a main course type salad but great with a grilled menu for instance.
ReplyDeletePistachio Salad
1 20 oz can of crushed pineapple
1 small box of Pistachio instant pudding.
1/2 c. small marshmellows
9 0z Cool Whip
Mix juice from the pineapple with the Pistachio pudding with a beater until creamy. Then add the rest of ingredients and mix together. Refrigerate. That's it!! Very tasty and pretty.
Grape Salad
ReplyDelete2 lb. red grapes
2 lb. green grapes
Wash and Dry Completely
When dried, add in large bowl with the following mixture:
8 0z whipped cream cheese
1 cup sour cream, lowfat
1/2 cup splenda
2 tsp. vanilla
Sprinkle 8 oz. of almonds on top before serving.
My favorite summer salad came from Mr. Food (on TV). I <3 Firecracker Slaw - and I don't even like coleslaw as a general rule.
ReplyDeleteServes: 10
Ingredients
* 1 (16-ounce) package shredded coleslaw mix
* 3 ribs celery, chopped
* 1/2 red bell pepper, chopped
* 1/2 yellow bell pepper, chopped
* 1 cup Italian dressing
* 2 tablespoons light brown sugar
Instructions
1. In a large bowl, combine the coleslaw mix, celery, and red and yellow bell peppers.
2. In a small bowl, whisk together the Italian dressing and the brown sugar until the sugar dissolves; pour over the cabbage mixture, tossing to coat completely.
3. Cover, and chill for at least 1 hour before serving.
Wheatberry Orange Salad
ReplyDelete1/2 cup wheatberries
1 orange, peeled/sliced
2 green onions
1 tablespoons slivered almonds
Cook wheatberries in large pot of water about 1 hour or until tender. Drain & rinse until cool. Place in large bowl & add oranges, green onions & almonds.
Toss with balsamic vinegarette to taste. Keep covered in refrigerator. Can be served at room temperature alsol
Strawberry and chicken salad
ReplyDelete8 large strawberries
1 cup sugar snap peas
1/4 cup red onion
6 cups torn romaine lettuce
2 cups shredded cooked chicken
1/4 cup pecan halves, toasted
Citrus Vinaigrette
1/4 cup frozen orange juice concentrate, thawed
2 tbsp vegetable oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
Enjoy!!!
Kristin Wessell
We love this in the summer!
ReplyDeleteSpinach Chicken Pasta Salad
1 package baby spinach
1 package bow tie pasta, cooked and cooled
1 lb. chicken, cooked and cut into bite sized pieces
1/2 package sliced fresh mushrooms
1 can sliced black olives
1 red pepper, julienned
1/2 cup feta cheese, crumbled
Blend all together and cover with the follow dressing right before serving:
1 package Good Seasons Italian or Cheese Garlic Dressing (dry)
1 cup mayo
4 oz. Zesty Italian dressing
Yum!
Thanks Jeanette! What a neat memory and great recipe! You are so sweet!
ReplyDeleteBBQ Chicken Chopped Salad
ReplyDelete1/2 head romaine lettuce
1/2 head iceberg lettuce
1 c. white corn
1 c. black beans
1 c. shredded Monterrey Jack cheese
tortilla strips (in the produce section)
chopped tomatoes (optional)
BBQ sauce
chicken - cooked and chopped
take chicken and toss it with sauce. set aside. Chop lettuce into strips. Stir in corn, beans and cheese. Just before serving, stir in about 1 cup tortilla strips and toss with a small amount of ranch. Top the salad with chicken and drizzle the salad with a little extra bbq sauce. Enjoy!
My kids can't not get enough of this salad, which is always a good thing! Perfect for summer . . .
My favorite salad is okra salad. You slice up okra and roll in cornmeal and fry it with salt and pepper added to taste. Then you cut up tomatoes, and vidalia onions, and add your okra that you fried. Crumble up cornbread in it and add salt and pepper to taste. If you like basil you can chop up some and sprinkle over top. You also can add crumbled bacon if you like. The juice from the tomatoes mixes everything together. It is wonderful, if you like southern fried okra. You cut up as many tomatoes and onions as you like depending on how big a bowl you want. Lyla Crawford
ReplyDeletePear salad
ReplyDelete6 cups spring mix
1/2 cup craisins
1/2 cup sliced almonds
1 ripe pear cored and sliced
1 cup feta cheese
*I also add 1 red delicious apple cored and sliced
dressing
3 T olive oil
2 T orange juice
2 T red wine vinegar
2 T Honey
pinch sea salt
pinch pepper
this is my favorite summer salad of all time could eat the whole bowl myself.
Diane Herr
My favorite summer salad is an easy antipasta salad. I cook and drain one pound of tri colored rotini pasta and add cubes of mozzarella cheese, sliced salami, cherry or grape tomatoes, a jar of marinated artichoke hearts, a jar of marinated mushrooms and enough Paul Newmans Italian dresing to taste. Not the cheapest salad but makes a lot and is always the first to go at every party. Sandee
ReplyDeleteMy favorite summer salad is my mom's Potato Salad. I cant share the recipe as it is all in her head, but her secret ingredient is dill pickles:)
ReplyDeleteI love making this salad - it is easy and there are so many variations - it's like a new one each time! It also lasts in the fridge for a few days if there are leftovers - not many salads do that!
ReplyDeleteNutty Broccoli Salad
2 broccoli heads (tips only, cut into floret) (you can use a combo of broccoli and cauliflower if you like)
1 red onion, chopped
1/4 lb bacon cooked, cooled and crumbled
1 cup (or so) shredded cheddar cheese
1 cup (or so) sunflower seeds
Dressing
1 1/2 cup mayo
1 tbsp dijon mustard
1/2 cup raisens (optional) 2 tbsp vinegar
3 tbsp honey
toss the salad with the dressing and enjoy!
hope i win!!!!
http://carriescreationsandmusings.blogspot.com/
these all sound yummy and easy!!! thanks for sharing everyone!
ReplyDeleteHere is my favorite lo-cal salad! I would love to win this stamp set!
ReplyDeleteMANDARIN ORANGE MOUSSE
1 box SF orange Jell-O
1 box SF white chocolate pudding
1 can mandarin orange slices– drained
1 8 oz tub fat free cool whip
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O complete. Add 1 c up cold water and let it sit for 5 minutes. Using electric beater, beat in pudding. Mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.
4 servings 1 cup each
I would love to win a stamp set!
ReplyDeleteFruit Bowl
Ingredients
* 2 (20 ounce) cans unsweetened pineapple chunks
* 2 (3 ounce) packages cook and serve vanilla pudding
* 2 1/2 cups orange juice
* 1 small cantaloupe, cubed
* 3 1/2 cups cubed honeydew
* 2 cups fresh strawberries, halved
* 2 cups fresh blueberries
* 2 cups seedless grapes
* 2 medium firm bananas. sliced
Directions
1. Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool.
2. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.
That really WAS a trip down memory lane. And, if I remember correctly, that stamp set (or one kind of similar) was also featured on the front of our red and white catalog that year. That was one of my favorite catalog fronts!
ReplyDeleteHere is one of my fave summer salads:
Chicken Curry Salad - Karen Pedersen
Serves 6 unless they are Pedersens, then maybe 4
2/3 c. mayo
2 tbs. lemon juice
1 tea. salt
1 tea. curry powder
2 ½ c. cooked chicken breast, diced or shredded
1 c. diced celery
¼ c. slivered blanched almonds
1 c. seedless grapes (I do the red seedless for color)
1 c. pineapple tidbits
¼ c. green onions, thinly sliced
Optional: croissants, canteloupe, avacado, salad greens (see below)
Blend mayo, salt, lemon juice and curry powder. Pour over all other ingredients combined. Chill.
GREAT served on a croissant with salad greens, with a slice of canteloupe and a slice of avacado on the side.
My favorite summer salad is:
ReplyDeleteChicken Pasta Salad with Cashews and Dried Cranberries
Yields 6 servings
Everyone loves this chicken pasta salad loaded with crunchy cashews, juicy seedless grapes, and crisp water chestnuts, celery, and green onions. You won't go wrong serving this recipe."
INGREDIENTS:
3 cups bow tie (farfalle) pasta1 (16 ounce) bottle bottled coleslaw dressing1/2 cup mayonnaise1/2 cup creamy salad dressing (such as Miracle Whip™)4 cups cubed cooked chicken1 1/2 cups seedless green grapes, halved1 1/2 cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained & quartered2 cups thinly sliced celery1/2 cup thinly sliced green onions2 cups cashew halves2 cups dried cranberries
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
2. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
3. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.
barb k - tinley park, il
Ohh...what a great stamp set. I love it!
ReplyDeleteI also call mine Chinese Chicken Salad but the recipe is different.
Chinese Chicken Salad - Amy Edwards
Romaine Lettuce
Tomatoes
Green Onions
Green Peppers
Zucchini – raw
Summer Squash – raw
Mushrooms
Cucumbers
Sugar Snap Peas
Grilled Chicken sliced in strips
Mandarin Oranges – drained
Chow Mein Noodles
Dressing of your choice – I use Asian Toasted Sesame my daughters prefers Ranch.
Break the lettuce, slice all the veggies and toss salad. Add chicken. Lay the oranges around the chicken and top with Chow Mein noodles.
Jeanette,
ReplyDeleteI would have to agree with you, "Sweet, savory, crunchy, salty all kinds of goodness in every bite." That is what I look for in foods.
Before I came to CTMH, I would hold crops and the ladies always would get excited to see what type of salad and salad dressing they would get for their lunch. Now, I am excited to share CTMH with everyone I know and they can come enjoy the same experience as before, but with the most amazing Acrylix Stamps on EVER!
My excitement is bubbling over right now! I am having my FIRST home gathering tonight! A lot of girls already ordered a head of time, so I am in hopes the rest on my girls will have a whole other set of orders tonight. Just wanted to share my excitement with you! Wish me luck!
Oh, and here is the recipe:
PoPpY SeeD dReSsiNg
* 1/2C.lemon juice
* 1/2C.white sugar
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style
* 1/2 teaspoon salt
* 2/3C.vegetable oil
* 1 tablespoon poppy seeds
SwEeT SuMmeR LoVe SaLaD
*Spring Mix Greens
*Romaine "Shredded"
*1 Can Mandarin Oranges
*1 Basket of Raspberries
*1 Peeled & thin sliced Cucumbers
*Thinly Shredded Carrots
*1 small thinly sliced Red Onion
*1/4C. Dried Papaya (diced)
*1/4C. Dried Pineapple (diced)
*1/2C. Roasted Candied Pecans (whole or chopped)
*Crispy Won Ton Salad Topper
*Salt & Pepper (good quality)
Directions
1. In a blender or food processor, lemon juice, combine sugar, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the above recipe for SwEeT SuMmeR LoVe SaLaD.
enjoy.
Warm Regards,
from me!
I just made this coleslaw yesterday. It is from Paula Deen called Rene's Coleslaw
ReplyDelete5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup diced celery
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
combine all ingrediants into a bowl
dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
combine all of the dressing ingrediants adding salt and pepper to taste, and refrigerate until ready to serve. Pour the dressing on just before serving. Stir Well
Hope you enjoy. It is always a big hit when I take this to a summer picnic.
Oh those pictures! :) I was not a consultant when that catalog was current, but I know that catalog well since I had parties every year with D.O.T.S. :)
ReplyDeleteA favorite salad that my mother-in-law makes is...
Oriental Nappa Salad
2 stalks nappa cabbage, sliced thin
6 long green onions
2 pks. oriental flavor Ramen Noodles (save dry ingredients for dressing)
3/4 c. sunflower seeds
1 sm. package sliced almonds
Saute broken noodles. (set aside dry ingredients) Add seeds & almonds and saute, on med-low heat, until light brown. Slice cabbage thin. Chop onion & toss together.
Dressing:
1 c. light oil
1 c. sugar
2 t. dry mustard
1/2 c. vinegar
2 t. soy sauce
Add soup ingredients to this mixture. Mix well. Keep at room temperature and add dressing to salad right before serving.
14-16 servings
ENJOY! :)
My favorite summer salad is actually quite simple which makes me love it even more :)
ReplyDeleteBroccoli Salad
2 bunches of fresh broccoli (chopped)
1 medium red onion (diced)
1/2 cup of raisins
6-8 slices crumbled turkey bacon
handful of shelled sunflower seeds
combine above ingredients and then toss in the following dressing:
1 cup of mayonaise
2 Tablespoons balsamic vinegar
2 teaspoons sugar
I hope you all enjoy this as much as we do!
~Sarah
Tortelini with Roasted Veggies
ReplyDelete1 pack cheese tortellini, cooked, drained, cooled.
Red pepeprs
Green peppers, Zucchini
Sweet Onion
Asparagus Tips
Olive Oil
Balsamic Vinegar
Pignoli (Optional)
Roast veggies on the BBQ until done. Cut in chunks or julienne. Toss with olive oil, add vinegar to taste. Add pignolis. Serve at room temp.
~ Denise R.
I remember those "I Love Remembering" magazines!!! I still have mine also!!!
ReplyDeleteMy summer sald isn't just for summer but for anyday!!!
Cranberry Jello Salad
1 large box raspberry jello. Mix with hot water. Stir. Add 1 1/2 cups cold water. Stir and refrigerate until it thicken.
While waiting for jello to thicken, grind frozen cranberries (1 1 pound bag will do) or about 2 cups of cranberries.
Add 1 cup sugar to berries.
Add 1 cup finely chopped cerley
Add 1 cup chopped walnuts.
Add 1 apple, diced small
Add to thicken jello. Stir well and let set.
Becky Coburn
This recipe is in my 9x9 CTMH cookbook on a scrap of paper with my doodles on it. I remember interviewing my Grandma ("Bamba") to get this recipe. The conversation was at least 25 years ago and this recipe on a scrap of paper reminds me SO much of her.
ReplyDelete"Bamba's" Potato Salad
me: potatoes? Bamba: cook in jackets & cool
me: eggs? Bamba: couple hard cooked
me: onions? Bamba: a few - T. or 2
me: vinegar? Bamba: little, t or 2
me: sour cream? Bamba: lots
me: mayo? Bamba: more
me: sugar? Bamba: ya ya (she was a bit German) 1 - 2 T
salt and paper
Thanks for the memories and helping me save them, Jeanette.
Mary Gunn FUNN
This comment has been removed by the author.
ReplyDeleteCornbread Salad:
ReplyDeleteIngredients
1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained
Directions
1.Prepare corn bread according to package directions. Cool, crumble, and set aside.
2.Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3.Whisk together the dressing mix, sour cream, and mayonnaise.
4.Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Karen Parker
I found this great recipe on Food Network.com ac couple of months ago and I love it. Hope you enjoy it!
ReplyDeleteWarm Weather Potato Salad
Ingredients
10 small red skin potatoes, sliced
1/4-inch thick
1/2 cup olive oil
1/2 cup minced shallots
2 tablespoons diced red bell pepper
Salt and black pepper
2 tablespoons sherry vinegar
1/2 cup packed chervil leaves
Directions
In a small saucepan of boiling salted water, boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. When potatoes are just tender, drain, and add them to the saute pan. Add vinegar, and toss to coat. Cool salad to room temperature and stir in chervil.
Thanks for the chance to win!
My favorite (read "easy" and delicious) summer salad is a corn salad...
ReplyDelete2 cans white shoepeg corn, drained
1 green bell pepper, chopped
1 small bunch green onion, chopped
1 Tablespoon mayo
salt/pepper
Mix it all in a large bowl and chill if there's time. Yummy!
Great idea! Whether you are drawn for the stamp set or not, we all win. The recipes all look yummy and I can't wait to try some of them. My recipe was borrowed from the Dillard House Restaurant in Georgia. My family loves this so much it is part of our Thanksgiving spread every year.
ReplyDeleteWaldorf Salad
1-2 lbs apples chopped (peeled or unpeeled)
1/2 c. powdered sugar
1/2 c. pineapple (crushed and drained)
1/4 c. mayo
1/2 c. celery chopped (3 ribs diced)
1/2 c. chopped walnuts
Mix, chill and enjoy!!!!
Tricia W
My fave summer salad is strawberry poppyseed salad. I just think of summer whenever I eat it. I'm pretty sure it is good too because I get asked for the recipe all the time. The key is to get sweet, ripe strawberries. I am lucky enough to have a strawberry patch close, so I can get fresh picked strawberries in the summer.
ReplyDeleteStrawberry poppyseed salad:
l head romaine
1/2 head iceberg lettuce
1 pint fresh strawberries (I slice them with a cutter usually used for boiled eggs)
1/2 red onion thinly sliced or chopped
pecans heated with 1/4 cup sugar over low heat until browned ( or you can buy candied pecans)
Dressing:
1/2 cup mayonaisse
2 tbsp red wine vinegar
1/4 cup milk
1/3 cup sugar
1 1/2 tbsp sour cream
2 tbsp poppyseeds
Mmm! These are all mouth-wateringly good!! Looking forward to a yummy summer! And that summer vegetable stamp set would make a lovely addition to these recipes I add to my box - or book - or flip book, I still haven't decided!!!
ReplyDeleteAnyway here is my favorite summer salad from when I was growing up. I am sure mine has evolved from the way Mama made it as it is only in our heads but here goes.
Summer Tuna-Mac Salad
Macaroni pasta cooked & cooled.
toss with some mayo to keep from sticking.
can of tuna, drained, sliced & quartered cucumbers, hard boiled eggs, cherry tomatoes (or really ripe red tomato wedges, if you're gonna eat it all up without any leftovers), carrots thinly sliced or shredded (or may slice and dump into the macaroni when ready to drain if you prefer a softer texture),
Add sesame seeds, dill, salt, pepper, etc, to taste. More mayo if it seems too dry.
My favorite salad-I could eat the whole bowl!! lol!
ReplyDeleteBroccoli Salad
8 slices bacon
2 heads broccoli, chopped
1 1/2 cup shredded sharp cheddar cheese
1/2 large red onion chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp pepper
1 tsp salt
2/3 cup mayonnaise
1 tsp lemon juice
Cook bacon till crispy. Cool and crumble, set aside. Combine broccoli, cheese, bacon and onion in a large bowl. In a small bowl,whisk together mayonnaise, salt, pepper, vinegar, sugar, and lemon juice. Mix dressing with salad and refrigerate until ready to serve.
Yum!!
I can't wait to try your salad!! My favorite? It's so hard to have just one favorite, but with strawberries in season I thought I'd share my Strawberry Poppy Seed Salad:
ReplyDeleteStart off with 3 simple ingredients:
1 head Romaine lettuce
1 pt. fresh strawberries
1 sm. Bermuda onion in rings
Poppy Seed Dressing:
1/2 c. mayonnaise
2 Tbsp. vinegar
1/3 c. sugar
1/4 c. whole milk
2 Tbsp. poppy seeds
Place all dressing ingredients in a jar; cover and shake until blended. Keeps in fridge for several days.
Put salad ingredients in a bowl, drizzle with dressing (as much as you desire), and toss. And I always season with a little sea salt and cracked pepper.
You can also add chicken, toasted almonds or other favorite goodies to spruce it up as a main course.
I can't wait to try some of these fun salads! Mine is a simple pasta salad but I made it every other week during the summer!
ReplyDeleteRotini noodles boiled per box directions
chopped tomatoes, cucumbers and red onion (as much as you like- I like lots!)
chopped fresh cilantro
Zesty Italian dressing to coat
Thanks for the chance to win!
Here is a recipe I got from a co-worker. It's called Celebration Salad and is good for a group since this recipe serves 10-12.
ReplyDelete1 bag spinach
1 bag Romain
2-3 red apples (chunked)
1 c. shredded Swiss Cheese
1 c. shredded mozzarella cheese
1 c. sunflower seeds
1 c. craisins
DRESSING: 3/4 c. canola oil
1/2 c. sugar
1/4 c. apple cider vinegar
1 tsp. salt
1 tsp. dry mustard
1 1/2/Tblsp. dried onion
1 Tblsp. poppy seed
Blend dressing in blender until well mixed. Mix with salad right before serving.
This salad has a TON of ingredients(and serves a ton as well)but it is SOOO worth it
ReplyDeleteKarin's Salad
6 oz. bag of dried cranberries
Sm. box (12-16 oz) Penne Pasta
6 scallions chopped
3 C chicken breast, diced (or 1 lg can)
1 C. toasted chopped pecans
4 ribs celery, chopped
Dressing
¾ c. veg. oil
½ c. sugar
½ c. lemon juice
1 C. Mircle Whip
2 T. brown mustard
2 T. poppyseeds
1 t. salt & pepper
Cook the pasta and drain. Add vegetables,dried fruit, nuts and chicken. Mix dressing ingredients and pour over pasta mixture and refrigerate.
Liz Wheeler
Atwater, MN
My favorite summer salad recipe.
ReplyDeleteRice Salad
1/2 cup Italian dressing(lowfat)
1/2 water
1 cup minute rice
Mix together the water and salad dressing in pan bring to a boil, add rice, then cover and turn off heat. Let the rice sit for about 15 minutes. Use fork to fluff. Place in large mixing bowl.
Add the following to the rice.
10oz frozen peas, 1/4 red onion diced, 1/4 cup of finely diced cuke, 1/4 cup chopped green onion, 1/4 cup sliced salad olives( green),1,small can of sliced mushrooms drained. 1/3 to 1/2 cup mayo. I/2 cup of sliced almonds.
Mix all the ingredients with the rice. Except almonds. Dress with mayo. Then stir in almonds. Serve chilled. (I add about 1 tbs of Italian dressing to the mayo to make it more creamy. I alway make a double batch for the leftovers. I stuff the leftovers in pita bread with lettuce the next day.
Fancy Chicken Pasta Salad
ReplyDelete1 12-oz pkg bowtie pasta
Cook per instructions, rinse and set aside.
5 cups chop cooked chicken
1 can sliced water chestnuts
1 cup finely chop celery
1 cup slivered almonds
1-2 cups seedless sliced red grapes
1 bunch green onions, sliced
1/2 cup finely chop carrots
2 tbls dried dill weed
1/2 tsp seasoned salt
1 tsp curry powder
1 tbls soy sauce
1 tbls lemon juice
1 cup mayo
3/4 bottle Brianna Poppy Seed dressing
Mix everything together but the pasta. When mixed well, add the bowtie pasta. Add salt & pepper to taste. Make ahead and chill for at least 3 hours or overnight is best.
My favorite is the Different Vegi Salad. Whenever we have a family get together, I get volunteered to bring this salad, every time!
ReplyDeleteDifferent Vegi Salad
1 head of cauliflower
2 large stems of broccoli
1/4 c of red onion-chopped
1 lb of bacon
2 tbsp vinegar
2 c mayo
1/4 c Parmesan cheese
1/4 c sugar
1/4 tsp salt
8 oz mozzarella cheese
Cook bacon till crispy. Break into small pieces. Cut cauliflower, & broccoli into small florets. Add chopped onion. Mix in a separate bowl-Mayo, Vinegar, Parmesan & mozzarella cheese, sugar, & salt. refrigerate 1 hour before mixing all ingredients.
Enjoy!
I am way excited to try all these other fantastic recipes!
One of my favorite quick and easy side dishes is cucumbers, sliced thin into a bowl, add a few chopped tomatoes (if you have them on hand) and chopped onions. Top with a spoon or two of sour cream, stir up, and let sit in the fridge for 30 minutes or so, until the veggies start to juice and thin the sour cream a tad. Very tasty. You can add other stuff, or just do plain cucumbers. F-S-E!
ReplyDeleteMy favorite is what we call the green stuff
ReplyDelete2 cans pineapple
2 boxes Pistachio pudding
1.5 large cool whip
1 8 oz package of walnuts
Mis and chill to set(that is if you can wait to dig in.
Paula Mackey
Martha's Vineyard Salad
ReplyDelete7-8 precooked chicken breasts
3 large apples (Gala or Fiji)
Grapes
1 bag dried craisins
2 celery stalks, chopped
3/4 c. slivered almonds
2 1/2 c. grated carrots
1 head of green leafy lettuce (shredded)
or - 1 bag of spinach mixed with green leafy lettuce
**Chop all the apples, celery and chicken breasts. Toss in grapes, craisins, almonds, carrots and mix. Gently toss in lettuce and/or spinach mixture above. Serve with any vinegar and oil based salad dressing. Garlic Herb or Raspberry vinaigarette are both delicious!
Some of my favorites:
ReplyDeleteHarvest Salad
Bibb Lettuce
Chopped Granny Smith Apples
Shredded Mozzerella Cheese
Cashews
Grilled Chicken Breast
Layer all ingredients on Bibb Lettuce and serve with Poppyseed Dressing
Cavatappi Chicken Salad:
Spinach
Roasted Red Peppers
Fresh Mozzerella cubed
Cavatappi Noodles (one pound cooked, rinsed and cooled)
Grilled Chicken
Poppyseed Dressing
Thanks for the blast from the past. I still have every copy of those I Love Remembering magazines. I always eagerly anticipated each issue!
ReplyDeleteHere's a great Taco Salad recipe that I serve at a lot of my team meetings. The ladies love it!
Taco Salad:
1 head iceberg lettuce, chopped
2 medium tomatoes, chopped
1 small onion, chopped (optional)
1 cup of cheddar cheese (or however much you like--I usually add more!)
2 cans chili beans
1 bag Fritos corn chips
1 small bottle Catalina salad dressing
Prepare lettuce, tomatoes, cheese, onion & beans ahead of time in a large bowl. Cover & refrigerate until ready to serve. Right before serving, pour bag of Fritos & bottle of Catalina dressing into salad mixture and stir well. This salad does not keep well for leftovers. It needs to be eaten fairly quickly after adding dressing.
Enjoy!
Lisa M.
What a fun post! We eat a lot of salads in the summer and often the salad is our complete meal. It is great to see some new recipes to try. Here is one of my favorites (this one is more for a side than a meal):
ReplyDeleteCUCUMBER 'N DILL PASTA SALAD
SALAD:
6 oz. (2 c.) uncooked dried corkscrew or twist pasta
2 c. (2 med.) sliced 1/8" cucumber, cut in half
1 c. cherry tomatoes, cut in half
1/2 c. (1 med.) coarsely chopped onion
DRESSING:
8 oz. (1 c.)light sour cream
1/2 c. skim milk
1 tbsp. chopped fresh dill weed
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar
Cook pasta according to package directions; drain. Rinse with cold water. In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate at least 1 hour. Yield: 6 servings.
1 teaspoon dried dill weed can be substituted for 1 tablespoon chopped fresh dill weed.
What a fun post. We eat a lot of salads in the summer and often the salad becomes the whole meal. Here is one of my favorite:
ReplyDeleteCUCUMBER 'N DILL PASTA SALAD
SALAD:
6 oz. (2 c.) uncooked dried corkscrew or twist pasta
2 c. (2 med.) sliced 1/8" cucumber, cut in half
1 c. cherry tomatoes, cut in half
1/2 c. (1 med.) coarsely chopped onion
DRESSING:
8 oz. (1 c.)light sour cream
1/2 c. skim milk
1 tbsp. chopped fresh dill weed
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar
Cook pasta according to package directions; drain. Rinse with cold water. In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate at least 1 hour. Yield: 6 servings.
1 teaspoon dried dill weed can be substituted for 1 tablespoon chopped fresh dill weed.
Here is another favorite. I make it in a big bread bowl and refrigerate it. We will eat it with several meals or just grab a bowl of it for a snack. It makes a lot, so if you just want it for one meal, cut it into quarters.
ReplyDeleteMARINATED VEGETABLE SALAD
2 c. vegetable oil
1 c. white vinegar
1/2 c. wine vinegar
1/2 c. lemon juice
1/4 c. salt (or less)
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dried onion flakes
1 tsp. garlic powder
Combine - mix well.
SALAD:
8 c. sliced zucchini
4 c. sliced yellow squash
4 c. chopped broccoli florets
3 c. bite size cauliflower
2 c. sliced carrots
2 c. sliced red onion
2 c. halved cherry tomatoes
Mix dressing together and pour over chopped vegetables. Stir and refrigerate at least 3 hours. Will keep in refrigerator up to one week.
This is a favorite all summer long in my family. I have to admit, my sister is the culprit of this one.
ReplyDeleteFruit Salad
1 small bag frozen fruit (mixed berries is the best)
1 tub of cool whip
1 package of graham crackers
1 large instant vanilla pudding box
Make the instant vanilla pudding per the directions on the box. Add all other ingredients. Enjoy!
Pick Me, Pick Me Apple Salad
ReplyDelete10 Granny Smith apples - peeled, cored and chopped
2 (8 ounce) cans pineapple chunks
2 cups raisins
1 cup chopped pecans
20 ounces sour cream
1 teaspoon granulated sugar
Mix thoroughly and chill.
My simple summer salad:
ReplyDelete1/2 head iceberg lettuce, chopped
1 medium cucumber, cubed
1 medium fresh tomato, cubed
1 small red onion, cut in strips
Combine all ingredients. Use ONLY room temp tomatoes that have never been refrigerated.
In small bowl, wisk together:
1/2 cup EVOO
1/4 cup sugar
1/2 tsp ground mustard
1/4 cup white vinegar
Juice of 1/2 lemon
pinch salt
Toss 1/2 of dressing recipe into salad. Serve and enjoy! This salad is refreshing on a hot summer day and flexible enough to add to if you'd like.
Thanks for this thread - fun!
Taffy Apple Salad
ReplyDeleteIngredients
½ cup sugar
8 oz cool whip
8 oz can crushed pineapple with juice
4 granny smith apples
1 Tbsp flour
½ cup salted dry roasted
1 egg
2 Tbsp apple cider vinegar
Directions
Cook sugar, pineapple with juice, flour, egg and vinegar over medium heat until thick and then let cool. Add cool whip and apples peeled and chopped. Then add ½ peanuts chopped and mix in with everything. Top with more crushed peanuts.
thanks for all the great recipes. Cannot wait to try a bunch!!
Golden Caesar Salad Dressing
ReplyDelete2 crushed garlic cloves
1 tsp seasoning salt
juice of 1 lemon
4 Tbsp wine vinegar
3 squirts worchestershire
3 squirts tobasco sauce
1/2 can anchovies (drained & diced)
1/2 tsp capers
1 Tbsp caper juice
5-10 Tbsp oil (depends on how moist you want it)
1 egg yolk (optional)
Mash garlic, anchovies & capers together. Add rest and put on salad.
For salad, I combine romaine lettuce, bacon bits, grated parmesan, and croutons. Sometimes, I add grilled chicken breast or chunks of crab.
Caesar salad is my absolute favourite type of salad and a good dressing makes it that much better.
I love to make make Macaroni Salad with Tuna-
ReplyDeleteShell Macaroni,
Mayo
Chopped Celery
Chopped Onion
Some sort of sprinkle seasoning
Pepper
Salt
Tuna
Nist Broccoli Salad - this recipe came from my husband's family and is one of our favorites every summer. We often double it but never manage to have leftovers!
ReplyDeletePart I - Toss these salad ingredients:
1 head broccoli
1/2 lb. bacon
1/4 c. purple onion
1 c. sunflower kernels
1/2 c. raisins
Part II - Mix this dressing and add RIGHT before serving. Yummy!!
1 c. mayo
1/2 c. sugar
2 T vinegar (red wine or white)
Simple Summer Salad
ReplyDeleteBaby spinach leaves
Romaine lettuce
Red onion (cut thin)
Dried Cranberries
Honey Roasted Peanuts
Raspberry vinagrette
Easy & delicious!
Great recipes gals!!!! Can't wait to try these!!!
ReplyDeleteShelley Kuhlmann
My favorite salad is:
Apple Snickers salad
I package of Vanilla pudding
1 tub of coolwhip
2-3 golden delicious apples cubed
1 cup of milk
4-5 chopped snicker bars (can use minatures)
Beat milk and pudding until thick, hand fold in coolwhip add apples and snickers and serve chilled
This is a Hot Chicken Salad recipe I got from my sister. It is great to serve for summer or fall luncheons....plus it's considered "low carb"...although I don't think it is "low fat."
ReplyDeleteHot Chicken Salad
1 cup mayonaise
2 T. lemon juice
1/2 t. salt
2 T. grated onion
2 (or more) cups diced cooked chicken breast (about 6 frozen breasts)
2 cups diced celery
1 cup diced water chestnuts
1/2 cup slivered almonds
1/2 cup grated sharp cheddar cheese
1 cup chinese noodles or potato chips
Mix the first 4 ingredients with chicken. Add celery, almonds and water chestnuts. Pour mix into greased casserole dish. Sprinkle top with cheese and noodles/chips.
Bake 20 minutes @ 425 degrees.
Enjoy!
I made this Sandra Lee salad a few months ago for Spa Night - the girls loved it!
ReplyDeleteCool Couscous Salad
1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper
Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
My favorite summer salad is really a salad dessert! It is like a big ole bowl of messy cheese cake! Mixes together fast and tastes like you spent all day on it! It was a HIT last night at our Ward FHE get together...
ReplyDeleteMessy Cheese Cake Salad
1 angel food cake, baked and ripped into chunks, set aside
In a large mixing bowl mix together:
1 large Vanilla instant pudding mix
1 cup cold milk
blend until mixed well, add:
2 8oz cream cheese
1 can sweetened condensed milk
1/4 c. lemon juice
blend until mixed well, fold in
1 12 oz tub cool whip until incorporated, set aside.
In a pretty glass dish arrange 1/2 of the angel food pieces, spoon 1/2 of the cheese cake mixture and spread, spoon 1/2 can blueberry pie filling (or filling of choice) and repeat layers...if you want to be fancy you can use the spray can of dairy whip to make rosettes ontop of salad. Just make and take..no need to refrigerate unless you have time! YUMMMMOOO!!! the only downer about this dish is there are NEVER any leftovers! :) Enjoy!
Here is a yummy salad that is great for parties. I use it at a lot of my workshops and my customers are always asking me to make it!
ReplyDeleteTaco Salad
1 Head lettuce
1# ground beef (or other ground meat)
1 1/2c. chredded cheddar cheese
1 small can sliced olives
1 env. taco seasoning
1 Grab bag of doritos (I use Nacho Cheese flavor)
Chop up the lettuce in bite size pieces. Brown the meat and add taco seasoning according to package directions. Crush the doritos into bite sized pieces. Mix together above ingredients and then make dressing.
Dressing:
1 1/2c. mayonnaise
1/2c. ketchup
1/4c. taco sauce
1 Tbsp. granulated sugar.
Mix together and pour over salad right before serving.
Enjoy!
Tera Boring
Okay, I know this may sound like cheating, but I really was going to post my pistachio salad and was surprised to see that someone else posted one that is almost identical to mine.
ReplyDeletePistachio Salad
1 20 oz. can crushed pineapple
1 small pkg of pistachio pudding (dry)
8 oz. Cool Whip
2 cups mini marshmallows
Mix the pudding with the crushed pineapple with juice.
Blend in Cool Whip & marshmallows.
Chill.
This is always a favorite.
This is a huge hit anywhere I bring it- both for it's taste and beautiful look when presented in a deep glass bowl.
ReplyDeleteStrawberry Creme Fruit Salad
1/2 tsp. almond extract
6 oz. cream cheese
2 8 oz. containers strawberry yogurt
2 tsp. sugar
4 tsp. lemon juice
4 c. Cool Whip, thawed
4 oz. sliced almonds, toasted in 350 degree oven
1 pint bluberries
3 peaches, peeled and sliced
1 pint raspberries
2 c. strawberries
2 cups green grapes
1 (2 oz.) can mandarin oranges, drained well
3-4 Kiwi, peeled and sliced
Wash fruit if necessary and prepare as directed above. Set aside. Mix almond extract, cream cheese, yogurt, sugar and lemon juice. Fold in Cool Whip. In a tall (and not too wide) glass bowl; layer oranges, grapes, and kiwi. Add a third of the creme. Next, add a layer of peaches and raspberries. Add another third of the creme. On top of that, add blueberries and strawberries. Add the last of the creme on top. Sprinkle toasted almonds on top.
Variations: You can make this recipe lighter by using Lite Cool Whip, cream cheese, and yogurt.
The creme also makes a tasty fruit dip if you don't want to make the layered fruit salad.
ENJOY!
The recipe below is our family's favorite. It makes a HUGE bowl full so it is perfect for potlucks or parties. I hope you like it.
ReplyDeletePasta Fruit Salad
1 cup sugar
2 tablespoons flour
2 1/2 teaspoons salt, divided
1 3/4 cups pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon oil
18 ounces Ronzoni pasta (small pasta, almost like rice)
33 ounces mandarin oranges, drained
40 ounces pineapple chunks in juice, drained
20 ounces crushed pineapple, drained
9 ounces Cool Whip®
1 cup minature marshmallows
1 cup coconut
1. Combine sugar, flour, and 1/2 teas salt. Stir in pineapple juice and eggs. Cook until thick. Add lemon juice and cool to room temperature.
2. Cook pasta in oil and remaining salt; drain. Combine with egg mixture. Mix lightly.
3. Refrigerate until chilled. Stir in rest of ingredients. Chill until served.
Here's another one that has been in the family for over 20 years. Simple but good...
ReplyDeleteApricot Jello Mold
3 ounce package orange jello
1 cup hot water
3 ounces cream cheese, cut in small cubes
2 jars Apricot baby food, small
8 ounces crushed pineapple, small
1 container Cool Whip®, small
1. Blend jello and water in the blender. Add cream cheese and whip thoroughly. Pour into a bowl and add apricots and pineapple.
2. Refrigerate for an hour, then add Cool Whip. Refrigerate for a few more hours til set.
I wish I had seen this post sooner...I have a really delicious recipe that I have been making for years now, my 2 boys (now adults) favorite....SNICKER SALAD
ReplyDelete1 bag mini snicker bars cut into pieces
6 granny smith apples cut into bite size pieces
1 container of cool whip
8 oz softened cream cheese
1 jar marshmallow creme
Mix all ingredients and chill for 2-3 hours. Enjoy!
I still have my two I Love Remembering books. (I tried to buy a few more but they were already out of print.) They are so awesome!!! I wanted to make a quilt just like the one on one of the Christmas issues but I never got around to finishing it. And the Valentine's issue with stamping on velvet was just awesome. Rubber stamping was my therapy while I was working on my Ph.D. and my dissertation. Happy times...
ReplyDelete