CHEDDAR BAY'S SALADS

BROCCOLI SALAD

1/4 c. raisins -- 1/2 c. sunflower seeds -- 1/4 c. sugar -- 1 c. mayonnaise (not salad dressing) -- 3 T. vinegar -- 8 slices bacon, crisp & crumbled -- 1 small red onion, diced small -- 4 c. broccoli florets, rinsed

Mix all ingredients, except broccoli, in large bowl. Add broccoli slowly and mix gently.

CHRISTMAS SALAD

1/2 head lettuce, choped -- 1 c. celery, chopped -- 1 large unpeeled red apple, chopped -- 1 large tomato, chopped -- 1 c. walnuts, chopped -- 2 T. mayonnaise

Combine all ingredients; then toss to coat.

CHRISTMAS CRUNCH SALAD

4 c. broccoli florets
4 c. cauliflowerets
1 medium red onion, chopped
2 c. cherry tomatoes, halved

DRESSING: 1 c. mayonnaise -- 1/2 c. sour cream -- 1-2 T. sugar -- 1 T. vinegar -- Salt & Pepper, to taste

In large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth. Pour over vegetables and toss to coat. Cover; chill 2 hours.

CHICKEN SALAD

4 lg. cooked chicken breasts (boned, skinned & shredded)
1 large can crushed pineapple, drained
1 c. walnuts, chopped
2 c. seedless green grapes, halved
1 c. Miracle Whip
1 c. sour cream
1 tsp. curry powder
1 tsp. salt
1 tsp. celery salt

Cook chicken several hours in crockpot (or boil on top of stove); remove skin and bone the chicken. With two forks, shred meat.

Combine the shredded chicken, drained pineapple, chopped nuts and halved grapes in a large bowl.

In separate bowl, mix together the Miracle Whip, sour cream, curry powder, salt & celery salt. Stir into the chicken mixture. Chill well . Serve over leaf lettuce, with crackers, on croissants, or scooped onto a cantaloupe slice.

FRENCH DRESSING

1 c. powdered sugar -- 1/2 c. ketchup -- 1/2 c. oil -- garlic powder, to taste -- 1/2 tsp. dry mustard -- 1 tsp. Worcestershire sauce -- 1 tsp. onion salt -- 1/4 c. vinegar

Mix together with electric mixer for 10 minutes. Chill.

(AUNT KAY'S) POTATO SALAD

Boil red potatoes with jackets on. Cool; leel and slice.

Boil and slice 2-4 eggs. Add to potatoes.

Mix in chopped midget pickles, pickle juice, diced onion, fried & chopped bacon, bacon grease, a little vinegar, salt & mayonnaise (not salad dressing). Gently fold together. Chill until serving.

MASHED POTATO SALAD

2-1/2 lb. red potatoes, cooked & peeled -- 1 T. mustard -- 1/3 c. pickle juice -- 1 c. chopped celery -- 1/2 c. chopped pickles -- 3/4 c. salad dressing -- 2 hard-boiled eggs

Put hot potatoes into a large bowl. Add mustard and pickle juice. Mash until smooth. Cool to room temperature. Stir in remaining ingredients, mixing well. Serve immediately, or cover and chill for 1 hour.

PEAS 'n CHEESE

Mix and chill:

1 pkg. frozen peas, thawed & drained
1 hard-boiled egg, sliced
Grated Swiss cheese
Bacon, fried crisp & crumbled
Diced celery

Lightly add mayonnaise, which has been mixed with 2 tsp. sugar.

SEASIDE PASTA SALAD

1 box shell macaroni
2 stalks celery,diced
2-3 hard-boiled eggs, chopped
Salad Dressing
2 T. mustard
Salt & Pepper, to taste

Cook & drain pasta . Add enough Miracle Whip to moisten (not overly creamy). Add 1-2 T. mustard. Add celery and eggs; stir well to blend in. Salt & Pepper to taste.


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