All recipes in this collection compiled and/or created by James T. Jones
CHICKEN SALAD AMANDINE - Gelatin Salad - Party Tuna Salad
Seven-Cup Salad - Cole Slaw, German Style - Five-Cup Fruit Salad
Pistachio Salad - Cherry Salad - Waldorf Salad
Sunshine Salad - Mexican Salad - Broccoli-Cauliflower Salad
Layer Salad - Taco Salad - Cherry Pie Salad
Spinach Salad - Frozen Fruit Salad - Frozen Cranberry Salad
Chinese Chicken Salad - Strawberry Nut Salad - Pea and Cheese Salad
Three-Bean Salad - Calico Cabbage Salad - Hot Potato Salad
Fruited Ginger Ale Salad - Pork and Beans Salad - Bleu Cheese Dressing
Poppy Seed Dressing - Bean Salad - Watergate Salad
Sour Cream Fruit Salad
CHICKEN SALAD AMANDINE
2/3 cup salad dressing
1/4 cup slivered blanched almonds
2 tbsp. lemon juice
1 tsp. salt
1/2 avocado (cut into wedges)
2.5 cup diced cooked chicken
1/2 cantaloupe (cut into wedges)
salad greens
1 cup pineapple chunks
1 cup green grapes
1 cup chopped celery
Combine salad dressing, lemon juice and salt. Toss with
chicken and and celery. Chill. Mount on greens. Sprinkle with
almonds. Surround with fruit. Serves six.
Gelatin Salad
1 package lemon Jell-O (tm)
1 package orange Jell-O (tm)
1 can Mandarin oranges
1 can pineapple tidbits
2 or more bananas, sliced small
Dissolve Jell-O (tm) in 2.5 cups hot water, add fruit and
associated juice, then bananas. Pour into large glass dish and
congeal in refrigerator. After congealing has taken place,
combine in a mixing bowl 2 heaping tbsp. flour, 1 cup
orange juice and 1 cup sugar. Chill. Fold into 1/2 pint of
whipping cream (whipped stiff). Spread this topping over Jell-O
(tm). Grated cheese may be added on top, if desired.
Party Tuna Salad
1 6-oz. box Uncle Ben's Wild rice
1 6-oz. box Uncle Ben's long grain
1 cup salad dressing
1/2 cup sour cream
1/2 cup chopped celery
1 cup chopped cashews
2 tbsp. onion (finely chopped)
1/8 tsp. salt
1/8 tsp. pepper
2 7-oz. cans white tuna
Cook rice as directed on package. Cool. Add remaining
ingredients and chill overnight. Serve on lettuce cups. Serves
8-10.
Seven-Cup Salad
1 cup cherries
1 cup chopped coconut
1 cup chopped pecans
1 cup small marshmallows
1 cup Mandarin oranges
1 cup pineapple (chunk or crushed)
1 cup sour cream
Drain fruit and toss all ingredients together. Chill
and serve.
Cole Slaw, German Style
1 cup vinegar
1 tbsp. salt
2 tbsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
3/4 cup salad oil
1 cabbage (chopped into fine pieces)
1 cup chopped onions
1 cup sugar
Cover the chopped cabbage with onions and 1 cup sugar. Mix
the first six ingredients in a pan and bring to a boil. Pour
this hot dressing over slaw. Refrigerate for six hours or
overnight. A better flavor may result if the mixture is NOT
stirred.
Five-Cup Fruit Salad
1 cup pasteurized sour cream
1 cup chopped coconut
1 cup Mandarin oranges
1 cup small marshmallows
1 cup nuts
Mix the ingredients together. Chill. Store in
refrigerator.
Pistachio Salad
1 lg. bowl Cool Whip (tm)
1 box instant pistachio pie filling
1 can crushed pineapple (drained)
1 cup chopped coconut
Mix ingredients together. Chill. Store in refrigerator.
Cherry Salad
1 can cherry pie filling
1 can Eagle Brand (tm) milk
1 lg. tub Cool Whip (tm)
1/2 cup chopped coconut
1/2 cup small marshmallows
1 cup pecans
Mix well. Store in refrigerator until ready to serve.
Waldorf Salad
2 cup chopped apples
1 cup chopped celery
1/2 cup nuts
1 tsp. lemon juice
1/4 cup salad dressing
crisp lettuce
marachino cherries
Combine first five ingredients. Chill thoroughly. Store
in refrigerator until ready to serve. Serve on crisp lettuce.
Garnish with marachino cherries.
Sunshine Salad
1 cup boiling water
1 package lemon-flavored gelatin
1/2 cup cold water
1/8 tsp. salt
1 8.75-oz. can crushed pineapple
1/2 cup shredded carrots
Pour boiling water over gelatin in bowl, stirring (for
about two minutes) until gelatin is dissolved. Stir in cold
water, salt and pineapple (with associated syrup). Chill until
slightly thickened but not set. Stir in carrots. Pour
into 4-cup ring mold or six individual molds. Chill until set.
Store in refrigerator until ready to serve.
Mexican Salad
1 head of lettuce
2 tomatoes
1 minced onion
1 lb. ground beef
1 bag Doritos (tm)
1 can kidney beans
4 oz. grated cheese
1 tbsp. hot sauce
2-3 tbsp. salad dressing
Brown the ground beef, then drain off grease. Add drained
kidney beans and let simmer for about ten minutes, being careful
not to burn ingredients. While the mixture is simmering, tear
lettuce, cube tomatoes and combine with onion, grated cheese and
1 cup crushed Doritos (tm). Just before serving, add meat
mixture, hot sauce and salad dressing. Then decorate
with remaining cheese and Doritos.
Broccoli-Cauliflower Salad
1/2 cauliflower (chopped)
1/2 bunch broccoli (chopped)
1 bunch green onions (chopped)
1 bottle bacon bits
1/2 box croutons
1 cup Hidden Valley Buttrmlk Dressing
Thoroughly mix the first three ingredients together. When
ready to serve, add bacon bits and croutons. Cover with dressing
and toss.
Layer Salad
1/2 head torn lettuce
green pepper rings
onion rings
water chestnuts (chopped)
fresh mushrooms (diced)
cauliflower florets
3 carrots grated, wetd w/lemon juice
1 16-oz. can English peas (drained)
tomato wedges
Miracle Whip (tm) salad dressing
sugar
shredded cheddar cheese
crumbled bacon or bacon bits
Layer the above ingredients in desired quantities and in a
fashion to suit your taste. Cover and seal edges with a topping
of Miracle Whip (tm) salad dressing and sugar (with proportions
of 1 cup of dressing to 1 tsp. sugar). Top with shredded cheddar
cheese and crumbled bacon or or bacon bits.
Taco Salad
1 lb. ground beef (browned)
1 can Ranch Style Beans
hot sauce
1 head torn lettuce
1 red onion (chopped)
1 lg. tomato (sliced)
1 avocado (diced)
1 jar sliced ripe olives
1/2 bag crushed Doritos (tm)
1/2 cup shredded cheese
Thousand Island Salad Dressing
Mix the first two ingredients together, seasoning with hot
sauce to taste. Add the remaining ingredients, adjusting the
amount of dressing to the desired consistency, and serve.
Cherry Pie Salad
1 lg. carton Cool Whip (tm)
1 can Eagle Brand milk (tm)
1 can cherry pie filling
1 cup nuts
1 med can drained crushed pineapple
1 cup small marshmallows
Mix first two ingredients well, then add pie filling. Fold
in remaining ingredients and chill before serving.
Spinach Salad
1 lb. fresh spinach
1 chopped tart apple soaked in lemon
sliced cucumber
sliced radishes
chopped green onion
chopped mint leaves
1/2 cup peanut oil
2 tbsp. lemon juice
salt and pepper (to taste)
Toss the first four ingredients together in a mixing bowl.
For a dressing, mix the remaining ingredients in a small bowl and
pour over tossed salad. Serve.
Frozen Fruit Salad
1/3 cup drained marachino cherries
1 #1 can pineapple tidbits drained
1/3 cup chopped pecans
1 cup sour cream
1/2 cup sugar
2 tsp. lemon juice
1/8 tsp. salt
Combine the first four ingredients in a mixing bowl,
then add the remaining ingredients, mixing thoroughly. Put paper
liners in muffin tins, spoon mixture into liners and freeze.
Frozen Cranberry Salad
2 3 oz. pkgs. Cream Cheese
2 tbsp. salad dressing
2 tbsp. powdered sugar
1 16-oz. can whole cranberry sauce
1 8-oz can crushed pineapple drained
1/2 cup powdered sugar
1/2 pint stiff whipping cream
1/2 cup chopped nuts
Mix the first three ingredients in a mixing bowl,
stirring thoroughly. Add the remaining ingredients, folding the
whipping cream so that a uniform mixture results. Put paper
liners into large muffin tins, spoon mixture into liners and
freeze.
Chinese Chicken Salad
1 chicken cooked, boned & chopped
2 chopped fresh green onions
1 16-oz. can of La Choy fancy mixed vegetables (drained)
1 can mushrooms (drained)
3/4 cup chopped onions
3/4 cup green pepper (chopped)
1 cup salad dressing
3.5 tsp. soy sauce
1 tsp. salt
Mix the first six ingredients together in a suitable serving
dish, then add the remaining ingredients, stirring thoroughly.
Just before serving, top with La Choy Chinese Noodles (tm).
Strawberry Nut Salad
1 6-oz. box strawberry Jell-O (tm)
1 cup boiling water
2 10-oz bag frozen strawberries
3 medium bananas (mashed)
10-oz. can crushed pineapple w/juice
1 cup chopped pecans
1 pint sour cream
In a large bowl, dissolve package of Jell-O (tm) in
boiling water. Add strawberries (fresh from freezer) and chill
until thickened (about 10 minutes). Add remaining ingredients,
except the sour cream, mixing thoroughly,
separating strawberries, if necessary. Pour one-half of mixture
into a 12x8x2- inch dish and refrigerate until firm (about one
hour). Do not place the remaining mixture in the refrigerator.
On the thickened half, spread sour cream, then add rest
of mixture and chill until firm on top. Cut into squares and
serve.
Pea and Cheese Salad
Drain and chill a #303 can peas
dice 1 cup celery
grate 1 tsp. onion
chop 1/2 cup pickles
cube 1/4 cup cheese
chop 2 tbsp. pimento
Combine all of these ingredients, toss lightly with 1/2 cup
salad dressing; season with salt and pepper. Serve on salad
greens. Serves six.
Three-Bean Salad
1 1 lb. can cut green beans
1 1 lb. can cut wax beans
1 15-oz. can dark red kidney beans
1/2 cup chopped green pepper
2/3 cup vinegar
1/3 cup salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 cup carrots (grated coarsely)
1/2 diced onion
1/2 cup sugar
Drain green beans, wax beans and kidney beans. Combine,
add green pepper, carrots and onions. Combine sugar, vinegar and
salad oil; pour over vegetables. Add salt and pepper; toss.
Chill overnight. Before serving, toss to coat beans; drain.
Calico Cabbage Salad
2 cup green cabbage (shredded)
2 cup red cabbage (shredded)
1 medium onion
1 tsp. salt
2 small unpared apples (sliced)
1/2 cup salad oil
1/4 cup vinegar
1 tsp. celery seed
Slice half of onion into rings. Chop remainder. Combine
chilled cabbage with chopped onion in a large bowl. Arrange row
of chilled apple slices and onion rings on top. Combine salad
oil, vinegar, celery seed and salt. Just before serving, pour
over salad and toss. Makes six to eight servings.
Hot Potato Salad
5 slices bacon (diced)
1/2 cup minced onion
1/4 cup vinegar
3 tbsp. sugar
1.5 tsp. salt
1/8 tsp. crushed oregano
1/2 cup grated cheese
1/4 tsp. black pepper
1 tsp. mustard
2 tbsp. chopped green pepper
1/4 cup diced celery
2 hard cooked eggs (chopped)
3 cup cooked potatoes (diced)
Cook potatoes in water in jackets first. Cut. Fry bacon on
low heat until lightly browned. Combine vinegar, sugar, salt,
oregano, pepper and mustard; boil two minutes. Pour hot mixture
on potatoes, bacon, celery, green pepper and hard cooked eggs.
Toss lightly. Turn into greased baking dish; top with
cheese. Bake at 375 degrees Fahrenheit for about 15 minutes or
until cheese bubbles. Serves four to six.
Fruited Ginger Ale Salad
2 3-oz. pkgs. orange gelatin
1 3-oz. package lemon gelatin
2 cup boiling water
2 cup gingerale
1 cup strawberry halves
1 cup blueberries (well drained)
2 cup diced bananas
1 cup pineapple tidbits (drained)
3/4 cup juice (from tidbits)
Dissolve gelatin in boiling water. Add gingerale. Cool
in refrigerator. Add fruits. Pour into 9x13-inch pan.
Refrigerate until well set.
Topping:
1 (3-oz.) package lemon gelatin
1 tsp. vanilla
3/4 cup sugar
1 cup sour cream
Mix reserved juices; bring to a boil. Stir in gelatin
until dissolved; add sugar, vanilla and sour cream. Pour over
congealed mixture. Refrigerate until set.
Pork and Beans Salad
1 medium size can of pork and beans
1/2 cup lettuce (chopped), 1 tomato
2 stalks of celery (chopped)
chopped onion to taste
Simply mix together, spread a layer of Fritos (tm) over the
top and serve.
Bleu Cheese Dressing
3/4 cup salad dressing
1/4 cup bleu cheese (crumbled)
1/4 cup milk
1 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. white pepper
Mix in blender and refrigerate.
Poppy Seed Dressing
1 tsp. salt
1/2 cup sugar
1 tsp. dry mustard
1 tsp. poppy seed
3/4 cup salad oil
1 tsp. paprika
6 tbsp. lemon juice
juice of 1 small onion (grated)
Combine all ingredients except oil and mix to a paste. (Use
mixer or hand beater.) Add oil gradually, beating vigorously
until dressing becomes thick. Makes about 1.5 cups. Good over
fruit salads or tossed green salads.
Bean Salad
1 cup wine vinegar
1 tsp. paprika
1/4 to 1/2 cup oil
2 cans cut green beans (drained)
1 can English peas (drained)
1 lg. onion (sliced)
4 stalks celery (sliced)
1 small jar chopped pimento
1 cup sugar
1 tsp. salt
Combine ingredients and let stand in refrigerator for at
least five hours or overnight.
Watergate Salad
1 lg. can crushed pineapple (drained)
1 cup chopped pecans
1 12-oz. tub of Cool Whip (tm)
1 cup small marshmallows
1 box pistachio pie mix (use dry)
Combine all ingredients in a bowl and refrigerate at least
one hour before serving.
Sour Cream Fruit Salad
1 cup cherry pie filling
1 can Mandarin orange slices
1/2 cup coconut
1/2 bottle cherries
1/2 cup pineapple (drained)
1 small carton Cool Whip (tm)
1 cup sour cream
1 cup marshmallows
1/2 cup pecans
Mix all ingredients together and let stand several hours
in refrigerator before serving.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!