Archive for ‘Salads’

August 15, 2010

Chive Garlic Bread

  • ¼ c. butter or margarine, softened
  • ¼ c. grated Parmesan cheese
  • 2 tbsp. snipped chives
  • 1 garlic clove, minced
  • 1 loaf (1 lb.) French bread, cut into 1-inch slices

In a bowl, combine the butter, Parmesan cheese, chives and garlic. Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at 350 for 25-30 mins or until heated through.

August 14, 2010

Egg Salad Treat

  • 3 slices side bacon
  • 4 large or 6 small hard, chopped eggs
  • 2 to 3 tablespoons mayonnaise or salad dressing
  • salt and pepper to taste
  • 3 tablespoons chopped sweet pickle

Dice bacon and fry until crisp and then drain well. Chop eggs coarsely and combine with bacon, pickle and sufficient salad dressing to mosten. Season to taste with salt and pepper. Use as filling for regular or open-face sandwiches.

August 14, 2010

Neufeld Jello Salad

Eva Neufeld

  • 2 pkgs orange jello (8 servings)
  • 1 small can crushed pineapple
  • 1 pkg lemon Jello Pudding (cooked and totally cooled)
  • 1 c. whipping cream
  • 1 can mandarin oranges

Prepare orange jello; set pineapple within orange jello. Prepare and totally cool lemon jello pudding and whip cream, then combine the two. Spread over top of set orange jello. Decorate top of salad with mandarin orange wedges.

August 14, 2010

Orange Cottage Cheese Salad

  • 1 carton cottage cheese
  • 1 carton cool whip (found in the frozen prepared foods section)
  • 1 3oz. package orange jello powder
  • 1 can drained mandarine oranges

Mix thoroughly and chill, preferably overnight or for several hours.

August 14, 2010

Pistachio Salad

  • 1 pkg. (3 oz.) instant pistachio pudding
  • 1 pkg. prepared Dream Whip or 1 small carton whipped cream (whipped)
  • 1 can well-drained crushed pineapple, or ?
  • Optional: nuts (walnuts, pecans, peanuts)

Combine all ingredients.

August 14, 2010

Japanese Cabbage Salad

From Shirley Burnett O.O.L, 2005 — Oasis Of Love
“Made this for O.O.L. Christmas banquet, 2005. I like it lots.”

  • ½ head cabbage
  • 1 c. bean sprouts
  • 2 carrots
  • 2 celery stalks
  • 2 green onions
  • 1 c. mushrooms
  • 1 pkg. ichiban noodles
  • 1/3 c. almonds
  • 2 tbsp. sesame seeds, toasted

For dressing:

  • 2 tbsp. cider vinegar
  • 1 tbsp. sugar
  • 3 tbsp. soya sauce
  • ¼ c. oil
  • pouch from noodles

Chop veggies and pour dressing over and refrigerate over-nite. Add nuts and s. seeds just before serving. Enjoy!

August 14, 2010

Lime Jello Salad

Wendy – Yellowknife. Jac and Eva were in Yellowknife and Wendy invited them over for dinner. A very sweet girl, a friend of Vi’s.

  • 1 large pkg. lime jello
  • 1 c. boiling water

Combine and put in fridge until it starts to thicken, then add:

  • 1 ¼ c. diced apple
  • 1 c. miniature marshmallows
  • ½ c. finely cut celery
  • ½ c. chopped walnuts
  • ¼ c. salad dressing
  • 1 c. whipped cream

Mix all together and put back in fridge until set.

August 13, 2010

Broccoli Salad

from Joyce [nee Hodson] – old high school friend of Eva’s

Broccoli, cut small + toasted flaked almonds.

For dressing:

  • ½ c. sugar
  • ¼ c. oil
  • ¼ c. vinegar
  • 2 tbsp. Dijon mustard

I make the dressing ahead and store in fridge. Just shake up to use. An instant salad! Dressing can be used on other green salads.

August 13, 2010

Oriental Rice Salad

Vi Shevkenek [nee Neufeld] Aug ’06

Very easily adapted. Can be eaten for a complete meal with some feta crumbled on top or in a pita bread. A favourite!

  • 1 ½ c. cooked and cooled rice (I use a mix of wild, brown basmati; wahini, etc. from Simply Delicious or Uncle Ben’s mix)
  • 1 can mandarin oranges, drained; or fresh oranges
  • 1 c. or more diced celery
  • 2-3 tbsp. green onions (or purple)
  • red and/or green peppers, diced
  • snap peas if you have them
  • handful of Craisins (dried cranberries)

Mix above ingredients. For dressing, mix ½ c. oil (canola), ¼ c. cider vinegar, ¼ c. white vinegar, 2 tbsp. soya sauce, 2 tbsp. sugar. Add to salad and chill. Keeps several days.

August 6, 2010

Santa Fe Black Bean Salad

Fiona Neufeld, via Pat Fortin

  • 19 oz  can of black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 12 oz can of kernel corn, drained
  • 1/3 cup chopped red onion
  • 1 jalapeno pepper, seeded and minced

For Cilantro-Lime Dressing

  • 1/4 cup olive oil
  • juice from two limes
  • 1/4 cup chopped cilantro
  • 1 tsp cumin
  • salt and fresh ground pepper

In Medium bowl (not metal), whisk oil and lime.  Add cilantro, cumin, salt and pepper. Mix well.  Stir in salad ingredients and season. Enjoy! n.b. Fiona uses 2 cans of black beans.

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