Salads

I went to a Relief Society meeting and we had these awesome salads. I asked if I could get a copy of the recipes and so here I am sharing them with you.

Cherry Compote Salad
2 pkgs (3 oz) cherry Jello
2 cups boiling water
1 pkg (10 oz) frozen sweetened sliced strawberries
1 can (21 o )cherry pie filling
1 can (20 oz) pineapple chunks-drained
1 can (15 oz) pear halves drained & cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned & cut into chunks
2 tart apples, peeled & chopped
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries

In large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed, stir in the remaining ingredients. Transfer to a 4 qt. serving bowl. Cover & refrigerate for 3-4 hours before serving.



PINEAPPLE CAKE
2 eggs (beaten)
2 cups flour
2 cups sugar
2 tsp soda
1 can (15-20 oz) crushed pineapple
1 tsp vanilla
1/2 cup nuts (chopped), optional

Mix all ingredients. Pour onto large cookie sheet pan with 1 inch sides. Bake 375 oven for 15 minutes. Frost with cream cheese frosting.


CREAM CHEESE FROSTING
1 pkg (8oz) cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp vanilla

Whip all ingredients until fluffy.



MEXICORN SALAD
2 cans corn
2 cans Mexicorn
1 red bell pepper (chopped)
1 green bell pepper (chopped)
6 green onions (diced)
2 cups shredded cheese
1 1/2 cups mayonnaise (mixed with small amount of milk)
1 bag Chili Cheese Fritos (crushed). Add just before serving.




JAPANESE SALAD
1 medium head cabbage (thinly sliced or chopped)
3 chicken breasts (cooked and chopped)
1 green pepper (diced)
3 green onions (sliced)
2 packages dry Ramen Noodles (broken)
1 cup cashews

DRESSING
1 cup salad oil
5 tablespoons vinegar
2 teaspoons salt
1 teaspoon Accent
4 teaspoons sugar
2 teaspoons pepper

Combine dressing ingredients and pour over salad. Mix and refrigerate several hours or until noodles are softned.



SEVEN LAYER SALAD

1 pkg lettuce -16 oz
1 cup celery thinly sliced
1 pkg frozen peas, thawed
1 small onion
4 hard boiled eggs
1 broccoli head, chopped
Layer in a 13x9 pan

DRESSING
2 cups Mayonnaise
2 Tbls sugar
Spread like frosting a cake

Sprinkle parmesan cheese and crubled bacon over dressing. Refrigerate 4-6 hours before serving.




COOKIE SALAD

1 cup Buttermilk
1 (3 oz. pkg.) Vanilla instant pudding
1 (8 oz.) tub Cool Whip
1 (15 oz. can) Mandarin oranges (drained)
1/2 pkg. Keebler Fudge Striped cookies.

With wire whisk beat buttermilk and pudding. Stir in cool whip and oranges. Break cookies into bite size pieces and stir into pudding mixture. Chill for one hour. You can substitute and use any fruit desired.




AUNT HEATHER'S CHICKEN SALAD

3 to 4 chicken breasts, cut up, or 2 large cans of canned chicken
2/3 cup mayonnaise
1/2 cup miracle whip
1 tsp. Lemon juice
1 cup cool whip
1 cup celery, chopped
1 cup apple, chopped
1 cup grapes, cut in half
1 cup pineapple tidbits
1/3 cup slivered almonds
dash of salt & pepper

Mix all together. You can delete or add veggies, fruits, or nuts. Keep in a airtight container in the refrigerator. Will last all week.




BROCCOLI SALAD

2 bunches of broccoli, clean, cut in small pieces
1/8 to 1/4 cup diced onion
1/2 to 1 cup shredded cheese
1/2 to a full pkg. bacon, fried and crumbled

DRESSING
1 cup mayonnaise
1/2 cup sugar
1 tsp vinegar

Mix the dressing and pour over salad and mix well. Refrigerate for an hour. Optional: can add dried cranberries or nuts