Apricot Macaroni Salad

B.L.T. Salad

BLT Chicken Salad

Blueberry Salad

Calico Fruit Salad

Canned Veggie Salad

Cola and Cherry Salad

Creamy Fruit Salad

Creamy Tuna Twist

Crunchy Pea Salad

Dry Jell-O Salad

Dump Fruit Salad

Fruit Salad

Heavenly Fruit Salad

Layered Holiday Salad

Lime Cottage Cheese Salad

Macaroni Salad

Pink Cloud Salad

Pistachio Salad

Pork and Bean Salad

Redhot Jell-O

7-Up Jell-O

Shoe Peg Corn Salad

Strawberry Pretzel Salad

Taco Salad

Wonder Salad

You Name It Salad

Lime Cottage Cheese Salad

1 small container Cool Whip®
1 large can crushed pineapple, drained
1 pint cottage cheese
1- 3 oz. pkg. lime Jello®, dry

Put Cool Whip in large bowl. Add pineapple, cottage cheese,and dry jello. Mix well and chill. (Note: This salad is good with almost any kind of jello) .

1 (3 oz.) pkg. cherry-flavored gelatin
1-1/2 c. boiling water
1 (3 oz.) pkg. lemon-flavored gelatin
1-1/2 c. boiling water
1 (3 oz.) pkg. cream cheese, softened
1 c. whipping cream, whipped
1 (3 oz.) pkg. lime-flavored gelatin
1 c. boiling water
1 (15-1/4 oz.) can crushed pineapple, undrained

Dissolve cherry gelatin in 1-1/2 c. boiling water.  Pour into a 12x7-1/2x1-1/2" dish.  Chill until layer is firm.  Dissolve lemon gelatin  in 1-1/2 c. boiling water. Gradually add to cream cheese, mixing until smooth.  Cool.

Fold in whipped cream.  Pour over first layer; chill until  firm.  Dissolve line gelatin in 1 c. boiling water. Chill until consistency of unbeaten egg
white.  Stir pineapple into gelatin; pour over cream cheese layer.  Chill until firm.  Yield: 12 servings.
 

2 c. crushed pretzels
3/4 c. melted butter
3 tbs. sugar
8 oz. cream cheese, room temperature
1 c. sugar
8 oz. whipped topping
6 oz. strawberry gelatin
2 c. boiling water
2- 1/2 c. (20 oz.) frozen strawberries (including juice)

 Preheat oven to 400º. Mix crushed pretzels, butter & 3 T. sugar together & press into the bottom of a 13" by 9"baking pan. Bake for 8 minutes.Beat cream cheese with 1 c. sugar; stir in whipped topping & spread over cooled crust. Dissolve gelatin in boiling water & then stir in frozen berries. Let set in the refrigerator until it begins to jell. Pour over cheese layer & refrigerate several hours or over night.

1 large box (6 oz.) Raspberry Jell-O®
1- 1/4 c. hot water
1 large can (15 oz.) undrained crushed pineapple
1 can (16 oz.) Blueberry pie filling
 8 oz. cream cheese
1 c. sugar
8 oz. sour cream

Dissolve Jell-O in water. Add pineapple & pie filling. Reserving 1/4 c. of Jell-O mixture in separate bowl, put majority of Jell-O in a large decorative bowl & chill both until it sets up. Cream together cream
cheese, sugar & sour cream. Layer on top of Jell-O in big bowl & top with reserved 1/4 c. of Jell-O mixture in center of cream
 mixture. Refrigerate.

Dry Jell-O Salad

1 lb. creamed cottage cheese
1 small (3oz.) box of Jell-O®, dry (any flavor)
1 c. whipped topping
1 small (4oz.) can crushed pineapple,(well drained)

Mix together in order given. Chill for 2 hours. Hint: if you use orange flavored Jell-O use mandarin oranges instead of pineapple.

2 -12 oz.pkg. of elbow macaroni
6  hard boiled eggs
1 c. thinly sliced celery
1 red bell pepper, medium chopped
1 green bell pepper, medium chopped
2 tomatoes, medium chopped
1 can drained tuna fish
1 -1/2 c. Miracle Whip
salt and pepper to taste

Boil the macaroni until tender;
Run cold water over the macaroni until it is completely cooled down. Boil the eggs ahead of time, and run cold water over them until they are completely cool. Chop up the eggs into bite sized pieces.

Put the vegetables, eggs, tuna, and mayonnaise in to a very large bowl. Stir until slightly mixed. Add macaroni and stir until completely mixed.

2 (10-oz.) pkg. frozen green peas
1/4 c. chopped green onions
1 c. chopped  celery
1/8 tsp. pepper
1/2 tsp. salt
1 pt. sour cream
1 c. chopped crisp  bacon
1 c. cashew pieces
 

Thaw green peas under warm water. Dry on towel. Mix peas with next 6 ingredients.
Refrigerate 4 hours or overnight. Add bacon and cashews prior to serving.

4 oz. twist macaroni, cooked and drained
1 c. mayonnaise
2 tbs. cider vinegar
Dash pepper
1 (7-oz) can tuna,drained and flaked
1 c. frozen peas, thawed
1 c. sliced celery
1/2 c. chopped red onion
fresh lemon to taste ,(opt.)

In a large glass bowl, stir together mayonnaise, vinegar  and pepper
until smooth.  Add remaining ingredients. Toss well.  Cover and chill.

 2 -16-oz cans shoe peg corn, drained
1 2-oz jar chopped pimento, drained
1/2 c. chopped green pepper
1/2 c. chopped onion
2 stalks chopped celery
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Mix together corn, pimento, green pepper, onions and celery.
Combine sugar, oil, vinegar, salt and pepper.
Pour over vegetable; cover and chill overnight.
Drain vegetables well before serving.

Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans, drained and rinsed
1 head lettuce
2 medium tomatoes
1/2 lb. grated cheddar cheese
4 oz. Thousand Island ®dressing
1/2 large bag Doritos®

Brown beef and prepare taco sauce as directed. Break lettuce into bowl.
Add warm beef, beans, tomatoes, and cheese. Toss with Salad dressing
Add Doritos and toss lightly.

Pork and Bean Salad

1- 16-oz can pork and beans, drained and rinsed
1/3 c. finely diced celery
 Enough mayo to hold it all together

Combine all the ingredients and mix together gently.

4 large boneless, chicken breasts, cooked and cut into bite sized pieces
mixed salad greens, torn in pieces
3 tomatoes, chopped bacon bits
1 c. mayonnaise
1 c. barbecue sauce
2 tbs.lemon juice
1 tbs. grated onion

Place chicken, lettuce, tomatoes, and  bacon bits in separate bowls.
Mix together mayonnaise, barbecue sauce, lemon juice, and grated
onion. Place in bowl. Have each guest create his own salad.

 1 pkg. (8 oz.) macaroni
 1 can (20 oz.) pineapple chunks, drained,
 1/2 c. chopped red or green pepper
 1/2 c. shredded Cheddar cheese
 2/3 c. mayonnaise or salad dressing
 1/2 c. Smucker's Apricot Preserves
 Red or green pepper ring

Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate 1 hour, or until
serving time; garnish with pepper ring.

1 can white corn
1 can french-cut green beans
l can LeSur Peas
1 can Kidney beans
1 c. green pepper, chopped
1- 1/2 chopped celery stalks
l  c. chopped onion
1 jar pimento. chopped
3/4 c. vinegar
1/2 c. oil
1/4 tsp.  pepper
1 c. sugar
1 tsp.  salt
l tbs. water

Drain corn,  green beans, peas, kidney beans, green pepper, celery, onion and pimento.Combine vinegar,  oil,  pepper and  sugar and bring to a boil.  Stir to dissolve sugar. Add salt and water. Let cool. Add to vegetable mixture. Marinate overnight or 8-10 hours. Will keep 2 weeks in refrigerator.

1 small can frozen pink lemonade
1 can eagle brand milk
1   small cool whip
chopped pecans
1 small can crushed pineapple

Slightly thaw lemonade & drain crushed pineapple . Mix lemonade & eagle brand . Add cool whip & drained crushed pineapple.
 Put in dessert dishes & sprinkle with chopped pecans.
 Refrigerates well.

Pistachio Salad

2 small boxes pistachio pudding mix
12 oz. cool whip
1-1/2 c. miniature marshmallows
1/2 c. chopped pecans
1 large can crushed pineapple

Sprinkle pudding mix over pineapple; Mix well
 Fold in cool whip. Add marshmallows & pecans
 Chill before serving .

8 oz. cool whip
1 can Eagle Brand milk
1 can drained, crushed  pineapple
2 c. miniature marshmallows
1 can cherry pie filling
1 c. chopped pecans

Place cans of pie filling & pineapple in refrigerator to chill
before mixing .Mix all ingredients together. Keep refrigerated until   ready to serve

1 can fruit cocktail
1 can drained Mandarin oranges
1 can drained pineapple chunks
1/4 c. cherries
1 (16 oz.) Cool Whip®
1 pkg. strawberry Jell-O®
1 pkg. cherry Jell-O®

Mix all fruit and Jell-O together. When jelled, mix
with Cool Whip and serve.

Cola and Cherry Salad

1 c. cola soda
1 pkg. cherry Jello®
3 oz. cream cheese.
1 small can crushed pineapple,save juice
1  small can black cherries,save juice
1/2 c. combined saved pineapple and cherry juice

Heat cola and dissolve gelatin. Stir in softened cream cheese ( may be mixed in with beater ). Stir  fruit and reserved fruit juices. Place mixture in gelatin mold or glass bowl and chill very well until set. Served with whipped cream.

1 qt.head lettuce( Ice Berg) chunks;
2 c. tart apples; chopped
2 lg. bananas; sliced
1/2 c.  raisins

PEANUT BUTTER DRESSING
1/4 c.  peanut butter
3 tbs. honey
1/4 c.  milk
1/2 c.  Miracle Whip

FOR THE SALAD:

Combine the lettuce and fruit, tossing lightly to mix.

FOR THE DRESSING:

Combine the peanut butter and honey, then gradually add the milk.  Add the  dressing and mix well until well blended.  Chill until serving time.
( The dressing may also be served as a dip with apple and pear slices or banana chunks)

. 

Creamy Fruit Salad

1 c.  strawberries. quartered
1 c.  cantaloupe chunks
6  whole strawberries
1  apple. cored and chopped
20 green seedless  grapes
1/2 c. pineapple chunks
1/2 c.  mandarin orange sections
1- 1/2 c. cool whip,thawed
2 tbs.  shredded and toasted coconut

In 2 quart bowl combine fruits except whole berries; cover with  plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 tbs.Cool Whip  and top each portion with 1/4 c.fruit mixture. Top each portion of fruit with 1 tbs.Cool Whip, then an equal amount of remaining fruit mixture. Spoon 1 tbs .Cool Whip onto each portion of fruit, sprinkle with 1 t. coconut, and garnish with 1 berry.

Dump Fruit Salad

1 c.  mandarin oranges, drained
1 c.  pineapple chunks, drained
1 c.  flaked coconut
2 c.  miniature marshmallows
1 c.  sour cream
1 tbs. sugar
6    maraschino cherries for   garnish (opt.)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold  in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours.  Before serving ,garnish with a few maraschino cherries placed on the top of the salad.

2     apples cut into chunks
3     pears, cut up
1    orange, cut up seedless grapes, cut in half
1 can crushed/tidbit pineapple
2     peach, cut up
1/2 c.  sugar,( opt.)
Cool Whip, thawed
sliced bananas

Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with cool whip, then with sliced bananas.

1 can kidney beans, drained
1 onion, chopped
1/2 green pepper, chopped
1 tomato, chopped
1 c. shredded cheddar cheese
4 oz. catalina dressing
4 oz. corn chips

Mix all ingredients except corn chips together. Just before
serving, add chips.

Redhot Jell-O

1/4 c. redhot candies
1 c. boiling water
2 c. applesauce
1 (3 oz.) box cherry Jell-O®

Melt redhot candies in boiling water.
Add Jell-O and applesauce. Chill overnight or for several hours.

7 Up Jell-O

2 (3 oz. each) boxes lemon or lime Jell-O®
2 c. boiling water
2 c. 7 Up®
2 c. marshmallows (miniature)
1 small can chopped pineapple
2 or 3 bananas, sliced

Mix Jell-O and boiling water. Let cool.
Add 7 Up. Chill until almost set. Add marshmallows, pineapple, and bananas.
Boil together the following  ingredients:

1 c. pineapple juice
1/4 c. sugar
2 tbs. cornstarch
1 tbs. butter

Remove from heat. Mix with:
1 c. Cool Whip

When cool, this may be spread on top of Jell-O or mixed all together. Chill.

1 medium sized head of  iceberg or Romaine lettuce, shredded (about 8 c.)
2 large tomatoes, chopped (about 2 c.)
1 lb. bacon, cooked until crisp, crumbled
2 c. seasoned croutons
3/4 c. mayonnaise
1/4 c. milk
1 tsp. garlic powder
1/4 tsp. black pepper

Place the lettuce on the bottom of a large salad bowl.Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt, and pepper. Just before serving, pour the dressing over the salad but don't toss it.
 
 

 

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