Greek Salad

Ingredients:
Mediterranean seasoning: basil, oregano, garlic, olive oil or use a tube of Greek seasoning
Plain yogurt
olive oil
Red bell pepper
red onion
cucumber
kalamata olives
feta cheese
tomatoes

Directions:
Dice all vegetables and combine with olives and feta.
In a separate bowl mix seasoning with yogurt and olive oil.
Pour over vegetables and mix

Use ingredients to desired taste

Recipe from Stephanie, 2013

I Love My Pear Salad

Ingredients:

1- 15 oz pear halves
1- 3 oz pkg lemon jello
1- 8 oz pkg cream cheese
1/2 c chopped pecans
2 cups cool whip (thawed)

Instructions:
Drain pears and reserve 1 c syrup (if needed add water to equal 1 c)
In a saucepan over medium-high heat, combine syrup and gelatin.  Bring to a boil and stir until gelatin is dissolved.  Remove from heat and chill until partially set.

In a lage bowl, blend the cheese and pears until smooth.  Add gelatin mixture, pecans and whipped topping.  blend until smooth.  Pour into mold or leave in bowl. chill for 3 hours until firm.

Thanksgiving, 2013

Strawberry Poppyseed Salad

2 head romaine lettuce

1 pt. strawberries sliced
1/4 red onion, sliced thin
1 cup nuts (pecans, walnuts, sliced almonds, etc.)

Dressing: 
1/2 cup mayo (regular or lite, don’t use non-fat)
1 Tablespoon red wine vinegar
1/3 cup sugar
1/4 cup milk
2 Tablespoons poppy seeds

Mix or shake until well blended. This is enough dressing, don't double

Dressing will last for several days in the refrigerator.

4/1/17  I used Marie's poppyseed dressing and it is way less mayo tasting!
I also have used mixed greens or just spinach

Macaroni Salad

6 cups (1 box cooked) elbow macaroni

2 large eggs

3/4 cup mayo

1 Tablespoon dijon mustard (optional)

salt & pepper

1 stalk celery, thinly sliced

1 small green pepper chopped small

1 jar pimento or roasted red pepper, diced

2 scallions, sliced thinly

Cook the pasta according to directions.  Drain. Cook eggs, cool. (You can cook the pasta and eggs together to save a pan.)

Mix everything in a large bowl. Chill and serve.

This recipe is in the LoseIt App
Entire recipe is 2,884 calories
1 cup is 360 calories

Strawberry Sour Cream Jello Salad

Ingredients:
4 boxes strawberry Jello
1 lb. frozen strawberries, whole or mashed
2 fresh bananas, sliced
1 pint sour cream

Directions:
Mix 2 boxes of Jello with 2 cups water (1 cup hot, 1 cup cold). Mix it in half of banana slices, with strawberries (mashed or whole), in 9 x l3" Pyrex dish. Refrigerate two hours or until hard. Spread sour cream onto hard Jello. Mix remainder of ingredients (2 boxes Jello, prepared as above; leftover fruit), and pour second layer. Refrigerate again until hard. Serve with whipped cream as a dessert; or on lettuce to accompany an entree.

I am going to use raspberry jello and only make a 1/2 batch using 1 large of box jello

Chopped BLT salad with Chicken

Ingredients:

4 slices cooked bacon
1 Tomato chopped (or use grape tomatoes, chopped in 1/2)
1 cup cooked chicken (a couple of breasts bbq is really good)
1 cup grated cheese (any type or mix)
1 cup croutons
4 cup lettuce
1/4 cup scallions
1/3 cup ranch dressing
salt & pepper

Directions:

Mix all and serve

Crunchy Oriental Chicken Salad

Ingredients:

2 Tablespoons Margarine or Butter
1 Package (3 oz) Oriental flavor ramen noodles
2 Tablespoon sesame seed
1/4 cup sugar
1/4 cup vinegar (I use 1/2 balsamic and 1/2 tarragon)
1 Tablespoon vegetable or sesame oil
1/2 teaspoon pepper
2 cup cut up cooked chicken( breast, barbqued w/ soy sauce
1 can mandarin orange segments drained
1/4 cup dry-roasted peanuts
4 green onions, sliced
1 package (16 oz) coleslaw mix

Directions:
Heat margarine in skillet over medium heat until melted. Stir in seasoning packet from noodles. Break block of noodles into bite-size peices over skillet. stir into margarine mixture. Cook & stir about 2 minutes, add sesame seed. Cook and stir about 2 minutes longer or until noodles are golden brown. Mix sugar, vinegar, oil & pepper in large bowl. Add noodle mixture and remaining ingredients, toss.

Green Glop

12 oz can crushed pineapple
1 lg. pkg lemon jello
1 lg. pkg lime jello
20 lg marshmellows
7 c water
1 pt whip cream
8 oz cream cheese

Make jello with water & marshmellows.  Heat until melted.  Add pineapple w/juice, chill,  Beat whip cream & cream cheese.  Mix together and chill

This was Amy's first "real" food!

Pea Salad

2 cans peas
1 carrot (grated)
2 celery
cheese
4 boiled eggs
Pickle relish or sweet pickles (grated)
Mayo, mustard, sugar and salt.
Chopped green onions.

Mix to taste and serve

Thanks to Aunt Marilyn

24 hour Salad

2 cups pineapple chunks (drained)

2-3 lg. oranges diced

1 lb seedless grapes, halved

1 pkg (10oz) mini marshmellows

1 cup chopped walnuts or pecans

1/2 cup heavy cream, whipped

lemon juice to taste

1 cup old fashioned dressing (below)

Combine fruit, marshmallows, nuts.  Fold whipping cream into boiled dressing and season to taste with lemon juice.  Pour over fruit, mix and chill 24 hours.

Boiled Dressing

1 tablespoon flour

1 tablespoon sugar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon cayanne pepper

2 eggs, beaten

3/4 cup milk

1/3-1/2 cup vinegar (heated)

1 tablespoon butter

In a double boiler mix together, flour, sugar, mustard,  salt, cayanne, eggs & milk.  Add heated vinegar.  Place over boiling water and cook, stirring constantly about 10 minutes until thick  Remove & add butter.  Beat briefly w/beater to insure perfect smoothness.  Chill.  Thin with fruit juice , milk or cream fold into fruit mixture.

From my Grandma Mckean

Macaroni Salad

1 lb Salad macaroni

4 hard boiled eggs

1 can large black olives

green or white onions (optional)

1 small can of chunk tuna in water or 1 cup small shrimp (optional)

mayonaise

Cook macaroni per package instructions

Boil eggs for 10 minutes (after water boils) on high

chop black olives

dice eggs

drain tuna and crumble

cut up onions

While the macaroni is still warm, mix all the ingredients together thouroughly.

Add enough mayonise to keep it all moist. Remember mayonaise has a lot of calories, so don't over do it.

I suggest you only add onions if you will eat it all the same day you make it. Onions

Potato Salad - Dads

Prep Time: 20 min

Cook Time: 10-15 min ( potatoes) Eggs (boil 5 min)

Level:Easy

Serves: 6 to 8 servings

Boil medium sized red potatoes with the skin on. Be careful not to overcook them. They need to be firm

Cut into cubes about 3/4"

Boil eggs until hard. 1 egg for every 5 potatoes

Combine potatoes with eggs and black olives in a large bowl while the potatoes are still warm (not hot)

Add mayonaise until all the ingrdients are covered.

Chill for several hours before serving.

I like to prepare it the day before.