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BROCCOLI CAULIFLOWER SALAD

Ingredients

  • 2 Heads Broccoli
  • 1 head Cauliflower
  • 1 Cup Raisins
  • 1 Cup Sunflower seeds
  • 1 Can Spanish peanuts
  • 1 Red onion chopped
  • DRESSING
  • 3/4 Cup Sugar
  • 3/4 Cup Mayonnaise
  • 1/2 Cup Red wine vinegar
  • Marinate dressing overnight

Directions

  1. Mix salad ingredients together. Pour marinated dressing over salad and serve.

CRANBERRY RASPBERRY SALAD

This recipe is courtesy of Marvel Holiday.

Ingredients

  • 1 Cup Hot Water
  • 2 3 oz. Packages Raspberry Jello
  • 1 20 oz. Can Pineapple Chunks
  • 1 Can Whole Cranberry Sauce
  • 1 11 oz. Can Mandarin Oranges
  • 1 Cup Chopped Walnuts

Directions

  1. Pour hot water over jello and stir until dissolved.
  2. Drain pineapple juice and add enough cold water to make 1 1/2 cups liquid.
  3. Stir into gelatin and chill until syrupy.
  4. Beat cranberry sauce slightly, then fold into gelatin along with the pineapple, oranges and nuts. Pour into a 2 1/2 quart mold if desired.
  5. Chill until firm.

STRAWBERRY AND BRIE SALAD

Ingredients

  • DRESSING
  • 1 1/2 tsp Poppy Seeds
  • 1 tsp Dry Mustard
  • 1 Tbsp Minced Onion
  • 1/2 Cup Oil
  • 1/3 Cup Apple Cider Vinegar
  • 1/2 Cup Sugar
  • Mix dressing together and chill.
  • SUGARED NUTS
  • 3/4 Cup White Sugar
  • 3/4 Cup Almonds sliced
  • SALAD
  • 2 Heads Romaine Lettuce torn in small pieces
  • 2 Pints Strawberries, sliced
  • 1 Small wheel Brie, cut in small pieces

Directions

  1. Mix dressing ingredients the night before. The poppy seeds, mustard, minced onion, oil, vinegar and sugar. Chill.
  2. In a saucepan, add sugar and almonds and cook over medium heat for about 10 minutes. When sugar melts and almonds start to toast place on aluminum foil. Break into pieces when cool.
  3. Prepare romaine, strawberries and cheese.
  4. Toss salad ingredients with the dressing and nuts when ready to serve.

ORIENTAL CABBAGE SALAD

Ingredients

  • 1/2 Large green cabbage
  • 1 Large red cabbage
  • 6 Green onions
  • TOPPING
  • 1 Package Top Ramen Noodles (flavor of choice)
  • 1/4 Cup butter
  • 1/3 Cup Sesame Seeds
  • 1/2 Cup Slivered Almonds
  • DRESSING
  • 1 Tbsp Soy Sauce
  • 1/3 Cup Oil
  • 1/4 tsp Sesame Oil
  • 1/4 Cup Rice Vinegar
  • 1/3 Cup White Sugar

Directions

  1. Crunch Top Ramen noodles. Brown noodles with seasoning, sesame seeds, and almonds in melted butter. Allow to cool. Toss into cabbage and onions.
  2. Add dressing until toss.
  3. If making ahead of time, add noodle mixture, and dressing just before serving.