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Salads

Cherry Coke Salad

Cecelia Thompson, Middletown

2 boxes of cherry gelatin

8 ounces of cream cheese

1 can of dark red cherries (save juice)

1 small can of crushed pineapple (save juice)

2 cups of Coke

Marshmallows and pecans (optional) (However, I always add them!)

Dissolve the gelatin in the saved juices. Once dissolved, add cream cheese (it's best to cube) and cans of fruit; mix well. Take off heat and add the Coke, and the marshmallows and pecans (if desired). Add to bowl and refrigerate until molded.

Red Wine Vinaigrette Salad Dressing

Wanda Richardson, Hamilton

1 cup red wine vinegar

1/2 olive oil

1 cup sugar

Whisk to dissolve sugar; whisk again before tossing on salad. Use mixed greens and anything else you like in a salad. Shortcut recipe (impossible to tell the difference!), take a bottle of red wine vinaigrette salad dressing (any brand) and add a cup of sugar.

Broccoli Salad

Kathy Edwards, Trenton

3 bunches broccoli

6 slices fried bacon or 1 jar of bacon bits

1/2 cup onions finely chopped (I like green onions.)

2 cups finely shredded Cheddar Cheese

Dressing:

1 cup Hellmann's mayonnaise

2 tablespoons red wine vinegar

1/3 cup sugar

Cranberry-Pineapple Salad

Carolyn Kelechi, Hamilton

1 can crushed pineapple, undrained

2 (4-serving size) packages Jell-O raspberry gelatin

1 (26-ounce) can whole berry cranberry sauce

1 medium apple, chopped

2/3 cup chopped walnuts

2 chopped oranges

Drain pineapple, reserving liquid in 1-quart measuring cup. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir 2 minutes, add cranberry sauce and stir. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened. Stir in pineapple, apples, walnuts and oranges; stir gently. Pour into medium serving bowl. Refrigerate 4 hours or until firm. Makes 14 servings (1/2 cup each).

Orchard Salad and Balsamic Vinaigrette with Apples and Bleu Cheese

Jennifer Turner, Hamilton

2 (10-ounce) bags spring green salad mix

2 Granny Smith apples, thinly sliced

2 Fuji apples, thinly sliced

1/2 cup sweetened dried cranberries

1/2 cup chopped walnuts, toasted

1 (4.5-ounce) package Bleu cheese crumbles

Morton's Balsamic Vinaigrette

1/2 cup olive oil

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tablespoon reserved Bleu cheese crumbles

1/2 teaspoon Morton® Coarse Kosher

Salt

1/2 teaspoon freshly ground black pepper

In large bowl, combine spring greens, apples, cranberries, and walnuts and Bleu cheese. Toss with Morton's Balsamic Vinaigrette. To make the vinaigrette, combine ingredients in a medium bowl. Cover and refrigerate until needed.

Kentucky Cornbread Salad

Wanda Miller, Middletown

1 (8-inch square) pan baked cornbread

1 cup chopped fresh tomatoes

1 cup chopped green bell pepper

1 cup chopped green onions

1 pound fried bacon, crumbled

In large casserole crumble cornbread, add tomatoes, pepper, onions and bacon. Mix together in another bowl: 1-1/2 cups mayonnaise and 1/2 sweet pickle juice. Blend well and toss with cornbread and serve immediately.

Cherry Fluff Salad

Sandy Kehl, West Chester

1 (8-ounce) Cool Whip

1 (20-ounce) can crushed pineapple, drained

1 can cherry pie filling

1 (14-ounce) can condensed milk

Combine all together and stir very well. Serves 6.

Christmas Crunch Salad

Ellen Howe, Fairfield

4 cups fresh broccoli florets

4 cups fresh cauliflower florets

1 medium red onion (chopped)

2 cups cherry tomatoes (halved)

Dressing:

1 cup mayonnaise

1/2 cup sour cream

1-2 tablespoons sugar

1 tablespoon vinegar

Salt and pepper to taste

Put vegetables in large mixing bowl. In separate bowl, mix together mayonnaise, sour cream, sugar, vinegar, salt and pepper. Pour dressing over vegetables and mix well. Refrigerate until served. (May use fat-free mayonnaise and sour cream.)

Pea Salad

Janet Rowan, Middletown

Shred lettuce in bottom of dish. Layer 1 package frozen peas (unthawed, but broken up). Layer crumbled crisp-fried bacon. Layer 4 to 8 hard-boiled eggs, sliced, then 1/4 onion chopped. Cover top generously with mayonnaise or salad dressing; seal well. Sprinkle top generously with shredded Cheddar cheese. Chill 24 hours.

Taco Salad

Judy Lewis, Hamilton

2 pounds hamburger, browned and drained

1 large can tomato paste

1-1/2 cans water

1 large can tomato sauce

1 package dry McCormick taco seasoning

3/4 cup cooked rice

In large kettle, mix all ingredients; simmer for 20 to 30 minutes.

Condiments:

Sliced olives, Dorito chips, chopped onions, chopped tomatoes, chopped lettuce, grated cheese, chopped celery, chopped green pepper, chopped green chilies, bottled taco sauce

Topping:

1 (8-ounce) cream cheese, softened at room temperature.

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon lemon juice

To assemble:

On a plate crumble Dorito chips, add meat sauce, any condiments you like, then cream cheese mixture, then bottled taco sauce.

Raspberry-Blueberry Jell-O Salad

Faye Wolke, Hamilton

1 (8-ounce) can crushed pineapple

1 large (6 ounces) raspberry Jell-O

1 cup cold water

1 can blueberry or cherry pie filling

1 (8-ounce) package cream cheese

1/2 cup sugar

1 cup sour cream

1/2 cup chopped nuts, toasted

Drain pineapple; add water to make 2 cups of juice. Bring juice to a boil and pour over Jell-O. When dissolved add cold water. Mix pineapple and pie filling into Jell-O mixture and refrigerate in 9x13-inch pan until set. Cream the sugar, cream cheese and sour cream together. Spread over Jell-O and sprinkle chopped toasted nuts on top.

Strawberry Spinach Salad

Marilyn Carbone, Fairfield

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces

1 quart strawberries, cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Cranberry Salad

Marilyn Carbone, Fairfield

2 cups cranberries

2 large oranges, peeled and seeded

1 carrot, chopped

1 cup chopped pecans

3/4 cup white sugar

1 (8-ounce) can crushed pineapple, drained

2 (3-ounce) packages raspberry flavored gelatin mix

1 cup boiling water

1 cup cold water

In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well. In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water. Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

Congealed Peach Salad

Rita MacDonald, Centerville

1 (16-ounce) can peach slices in juice, drained

Vegetable cooking spray

2 (3-ounce) packages orange or lemon gelatin

1-1/2 cups boiling water

1 (12-ounce) can ginger ale

1/4 cup chopped walnuts

Set aside 1/2 cup peach slices. Arrange remaining peaches in bottom of a 1 1/2-quart mold coated with cooking spray, overlapping slices. Dissolve gelatin in boiling water; add ginger ale, and chill until slightly thickened. Beat gelatin mixture until fluffy. Chop reserved 1/2 cup peaches slices, and fold into gelatin. Fold in walnuts. Spoon gelatin mixture over peaches in mold. Cover and chill at least 8 hours. To serve, unmold onto a serving platter. Yield: 8 servings.

Golden Glow Salad

Rita A. MacDonald, Centerville

1 (.3-ounce) package sugar-free orange-flavored gelatin

1 cup boiling water

1 (8-ounce) can crushed pineapple in natural juices

1 tablespoon lemon juice

Cold water

3/4 cup finely shredded carrots

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into 4-cup mold coated with nonstick cooking spray; cover and chill until firm. Unmold. Yield: 6 servings.

Dreamland Salad

Gladys Holloway, West Chester

1 No. 2 1/2 can pineapple, drained

2 No. 2 1/2 cans Royal Ann cherries, drained

1 lb. cut up marshmallows

1 lb. Englsih walnuts, chopped

Juice of one lemon

2 half pints whipping cream

Dressing

1 tbsp. flour

1/4 tsp. salt

1 cup milk

1 egg

1 tsp. ground mustard

Cook together until thicken and put into the mixture. Stir before serving.

Red Leaf Lettuce Salad

Bunny Kiep, Hamilton

2 tbsp. sesame seeds

1 small package slivered almonds

1 bunch red leaf lettuce

1/4 cup chopped green onions

1 package of chicken flavored Ramen noodles

2 tbsp. sugar

2 tbsp. vinegar

1/2 cup vegetable oil

In a 9x13 ungreased pan, bake the sesame seeds and slivered almonds for 6-8 minutes or until lightly toasted. In a large bowl, break up the lettuce and add green onions. In a small bowl, break up the Ramen noodles and sprinkle the chicken packet (that comes with the noodles) into the noodles and stir. Set aside. In a separate bowl, mix sugar, vinegar and oil to make the dressing. Put sugar and vinegar into microwave for a minutes to dissolve the sugar. When you are ready to serve the salad, add the toasted almonds, sesame seeds, Ramen noodles and dressing to lettuce. Toss, garnish with sliced fresh red onion rings. Serve immediately. Yield: 6 servings.

Strawberry Pretzel Salad

Bunny Kiep, Hamilton

2 cups crushed pretzels

1 1/2 sticks melted margarine

1 (8 oz.) pkg. cream cheese

1 cup sugar

3/4 cup shredded coconut (optional)

1 large pkg. strawberry jello

1 (9 oz.) carton Cool whip

2 cups boiling water

2 (10 oz.) pkg. frozen strawberries

Mix pretzels and melted margarine (and coconut if desired) and press into bottom of 9x13 inch pan. Bake at 350 degrees for 10 minutes. Cool. Cream the cheese and sugar well; stir in Cool Whip. Spread over cooled crust. Dissolve jello in boiling water. Add frozen strawberries and stir until thawed. Pour over cream cheese layer and refrigerate until congealed.

Chicken Fruit Salad

Dorothy D. Barrett, Middletown

3 halves chicken breast, cooked until tender approx. 1 1/2 hours. Let cool and cut into cubes

Combine 1 cup mayonnaise and 1 cup sour cream for dressing. Add 2 tbsp. lemon juice. Mix and refrigerate until all ingredients are ready.

1 cup nuts, walnuts or pecans coarsely chopped

1/2 cup raisin

1 (20 oz.) can chunk pineapple, drained

2 cup peeled and chopped apples

2 cups grapes

In large bowl mix well. Add cubed chicken breast and toss lightly, all ingredients. Now dressing, all of it, mix to coat all ingredients and refrigerate. I add a cup of minet marshmallows, optional.