Salads, salads, salads
Story and photos by Angie Sutton
A simple salad can easily add a bit of color, a vegetable serving or a palate-pleasing sweet bite to any meal. At Sutton Central, I usually make two salads each week to have on hand.
A salad is the perfect addition to a casserole or skillet meal to fill your family’s plates. Simply cutting up fresh fruit or opening a bagged lettuce salad can do the trick. Pairing just the right salad with a meal can even enhance the taste of the main dish. Adding coleslaw to a pulled pork sandwich dinner or potato salad to an easy slow cooker sloppy joe lunch are great examples.
Salads are a great meal possibility and can be quick to put together. Adding grilled chicken to a salad at our house is versatile because the kids like just the chicken with a serving of green beans. The adults can add the chicken to a salad.
Now is a great time to take advantage of fresh vegetables as most gardens are producing cucumbers, zucchini and tomatoes in bulk. My apple tree is finally ready to harvest so a few are destined for an apple salad.
I’ve added more recipes and photographs on my website at www.mothersapronstrings.com. Stop by for a visit and let me know what adaptations you make to the recipes or send me a note with your favorite recipe at firstname.lastname@example.org and I will include them in a future article.
Source: Nancy Mann
2 sm. boxes lemon Jello
2 Tbsp. flour
Mix Jello with boiling water; stir to dissolve. Stir in 7-Up. Add bananas, marshmallows and drained pineapple, stir. Pour into a 9- by 13-inch glass dish and chill until set. Make topping. Mix together flour, beaten egg, sugar and reserved pineapple juice and cook until thickened. Cool. Prepare whipped topping mix according to package directions and stir into cooled mixture. Spread on top of Jello.
Source: Carol Brown
2 large diced red delicious apples
Toss all ingredients until sour cream covers fruit. Chill.
Broccoli and Grape Salad
Source: Sue Pihl
1 bunch broccoli
Put first five ingredients in bowl. Mix mayonnaise, red wine vinegar and sugar together and pour over salad mix. Chill.
Source: Debbie Sutton
2 (3 oz.) pkgs. concord grape Jello
Dissolve Jello in boiling water; add pineapple and blueberry pie filling. Pour into baking dish to set. Mix cream cheese, sour cream, granulated sugar and vanilla until well blended. Spread on top of set Jello. Sprinkle with pecans.
Copper Penny Salad
Source: Betty Ireland
1 (10 3/4 oz.) can tomato soup
Mix tomato soup, vinegar, salad oil, granulated sugar, Worcestershire sauce and prepared mustard; bring to a boil. Pour over carrots while hot; cool. Add green pepper rings, onion rings and celery. Let stand overnight.
1 1/2 lbs. shredded green cabbage
Place shredded cabbage in refrigerator for several hours in a covered dish. Mix ingredients in order given 30 minutes prior to serving. Chill and serve.
Coleslaw—Fred Harvey Version
1 medium head cabbage, shredded
Place shredded cabbage, onion and 1/2 c. granulated sugar in a covered container. In a saucepan, combine 1 tsp. granulated sugar, salt, celery seed, dry mustard, peanut oil and vinegar; bring to a boil. Pour mixture over cabbage; let stand at least 4 hours before serving.
Honey Lime Fruit Salad
Source: Janice Anderson
1/2 c. honey
Thaw limeade concentrate. Cut up all fruit. Mix honey, limeade and poppy seed in a medium bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds. Serve immediately or chill.
Source: Jennifer Watkins
2 1/2 c. crushed pretzels
Mix pretzels, margarine, sugar. Press into a 9- by 13-inch pan. Bake at 350 F for 10 minutes. Cool on wire rack for 10 minutes. Mix cream cheese, sugar and whipped topping. Spread on crust. Dissolve Jello in 1 c. boiling water. When almost set, add frozen strawberries. Let Jello sit until thick enough to drip. Pour over cream cheese. Chill 5 hou
Pink Lemonade Salad
1 tube of Ritz crackers, crushed
Mix together crackers, margarine and sugar. Save 1/3 c. for topping. Spread in a 9- by 13-inch pan. In a separate bowl, mix together milk, whipped topping and lemonade. Add a few drops of red food coloring, if desired. Spread over crust. Top with remaining crumbs. Cover and refrigerate 3 hours or overnight. Can also be frozen and cut into squares.
Asian Ramen Salad
Source: Mr. Food
1 (3 oz.) package ramen noodle soup mix
Remove seasoning packet from ramen noodles; reserve for another use. Break noodles into pieces. In a large skillet over medium-high heat, melt butter; add ramen noodles and pecans, and saute until lightly browned. Drain on a paper-towel lined plate. In a large bowl, toss together noodle mixture, broccoli, cabbage, carrots and scallions; add 1/4 c. dressing, tossing to coat. Serve with remaining dressing.
Steakhouse Potato Salad
Source: Mr. Food
3 lbs. large Idaho Russet potatoes, scrubbed
Place potatoes in a large pot and add enough water to just cover them. Bring to a boil over medium-high heat. Cover and cook 18 minutes, or until fork-tender. Drain and let cool 20 minutes. Cut potatoes into 1/2-inch cubes and place in a large bowl. Add remaining ingredients and toss gently until mixed well. Refrigerate 3 hours.